Vegetables Mushrooms Crispy Hen-of-the-Woods Mushrooms with Marinara and Parmigiano-Reggiano Be the first to rate & review! Feathery and dramatic, hen-of-the-woods mushrooms (also known as maitake) become delightfully crispy when fried. You know they are nearly ready when the sizzling oil starts to subside. Here, prepared marinara and freshly-grated Parmigiano-Reggiano cheese give these crispy mushrooms Italian-American flair. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on August 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Total Time: 25 mins Servings: 4 Ingredients 2 cup marinara sauce Canola oil 1 ¼ pound fresh whole hen-of-the-woods (maitake) mushroom heads (about 4 heads) Kosher salt, to taste Freshly grated Parmigiano-Reggiano cheese, for serving Finely chopped fresh flat-leaf parsley, for garnish Lemon wedges, for serving Directions Heat marinara in a medium saucepan over medium, stirring occasionally, until hot, about 5 minutes. Cover and keep warm over very low. Pour oil to a depth of 3 inches in a large, heavy saucepan or Dutch oven; heat over medium-high until oil reaches 350°F. Working in batches if needed, fry mushrooms in hot oil, carefully turning occasionally, until just crisp, about 5 minutes. Transfer to a plate lined with paper towels to drain. Trim off tough ends; season with salt to taste. Spoon marinara onto plates or a platter, and top with mushrooms. Generously sprinkle with freshly grated Parmigiano-Reggiano cheese, and garnish with parsley. Serve with lemon wedges. Note Find hen-of-the-woods mushrooms at specialty and Asian grocery stores or online at dartagnan.com. Suggested Pairing Earthy, berry-forward Chianti: Castello di Volpaia Chianti Classico Rate it Print