Provenance of Dish
Chicken of the Woods is plentiful in the Pacific Northwest.
7-10 Medium Pieces of Chicken of the Woods
1/2 Cup Olive Oil
1/3 Cup Teriyaki Sauce
Cut the mushroom in long 1/2 inch slices. If you see any browning edges or soft spots, cut those sections off as it may be a sign of bacteria which can cause upset stomach.
Create a mixture of 1/4 cup olive oil and 3 TB teriyaki sauce.
Toss and thoroughly cover the mushrooms. You can even soak these overnight in the refrigerator. Give the mushrooms some time to soak up the marinade.
Light grill and bring to a very high temperature. Place the basted mushrooms on the hot grill. High flames will help in crisping the mushroom. Cook for about 1 minute and then flip. They are done when you see little dark brown crispy bits forming on all sides of the mushroom; these really add to the flavor.
A great advantage of this recipe is that when you find a very large amount of Chicken of the Woods in the forest, you can cook it all up this way and then freeze them for future snacks.