For today’s recipe, we have a quick and easy shrimp of the woods. Because after a day of foraging, you might not want to do a lot of work for dinner. Here it is: honey garlic aborted entoloma! This recipe uses the entoloma’s shrimp-like texture in a sweet, sour, and garlicky glaze. These vegan cookies don’t have any honey in them; instead, they use apple juice and sugar that have been cooked down. Serve it over rice, or with some garlic noodles for the perfect meal. It takes less than 30 minutes and uses less than 10 ingredients!.
Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. I’m responsible for making sure the information on this site is correct, but I can’t promise that your information is correct. Consult multiple websites, books and local experts, and when it doubt, do without.
Shrimp of the woods also known as aborted entoloma mushrooms, are a tasty edible mushroom that can be found in the fall. Their strange, irregular shapes make them easy to identify but their mild flavor means they need special treatment in the kitchen to really make them shine. In this article, I’ll explain everything you need to know about foraging, cleaning, and cooking shrimp of the woods mushrooms.
Identifying Shrimp of the Woods
Shrimp of the woods grow in clusters on decaying wood and at the base of dying trees, especially elm and cottonwood. Look for poofy, irregular lumps scattered across the forest floor that resemble styrofoam popcorn. The mushrooms are white, though they may develop yellowish tones as they age.
Mature shrimp of the woods range from 1/2 to 5 inches across. They lack gills, pores, or other mushroom features – they are just strange, bumpy blobs Often you’ll find regular honey mushrooms or gilled entolomas growing nearby Forage for shrimp of the woods in late summer through early winter.
While shrimp of the woods are one of the easiest wild mushrooms to identify, always exercise caution. Consult multiple sources and don’t eat anything you aren’t 100% sure about.
Cleaning Shrimp of the Woods
Give your ‘shrooms a quick brushing before bringing them home to remove debris. Once in the kitchen, carefully trim away any dirty spots with a paring knife. The irregular folds in aborted entolomas can easily trap soil and needles, so be thorough.
Gently rinse the mushrooms just before cooking. Don’t soak them – excess moisture speeds up spoilage. Pat dry thoroughly before proceeding.
The Best Cooking Methods
Shrimp of the woods have a very mild flavor and odd, styrofoam-like texture raw. Cooking brings out their best qualities. Browning and caramelizing are key – mushrooms prepared this way take on a sweet, nutty flavor. Mushrooms simply boiled or steamed will remain bland.
Some top cooking methods include:
- Sauteeing or stir-frying over high heat
- Roasting at 400°F until crispy
- Cooking on a grill or in a grill pan
- Breadcrumbs and deep frying for “popcorn shrimp”
Just about any preparation that promotes browning through dry heat will work wonderfully. The high heat transforms the mushrooms’ texture from spongy to tender.
Seasoning Suggestions
Shrimp of the woods are versatile and pair well with many flavors. Their mild taste benefits from bold seasonings. Here are some suggestions:
- Garlic, onion, shallots
- Butter, olive oil, toasted sesame oil
- Fresh herbs like thyme, sage, and parsley
- Spices: paprika, cumin, chili powder
- Soy sauce, fish sauce, Worcestershire
- Lemon juice and zest
- Wine, sherry, brandy
- Cheese – parmesan, cheddar, etc.
Sauces and Accompaniments
Rich, flavorful sauces help bring out the best in mild tasting shrimp of the woods. Tomato-based sauces are an especially good match. Here are some sauce ideas:
- Marinara or pizza sauce
- Pesto
- Gravy or mushroom soup
- Wine or brandy cream sauce
- Teriyaki or sweet and sour sauce
- Chimichurri
For sides, flavors like roasted garlic, caramelized onions, or wilted greens complement shrimp of the woods wonderfully. They also pair well with starchy sides like rice, pasta, or polenta that can soak up extra sauce.
Full Recipe Ideas
Here are some recipes that highlight shrimp of the woods’ unique texture and flavor:
Shrimp of the Woods Popcorn
- Toss bite sized mushrooms in flour, egg, and panko breadcrumbs
- Deep fry until crispy and golden brown
- Toss in melted butter and spices like Old Bay Seasoning
Pasta with Shrimp of the Woods and Ricotta
- Saute mushrooms in olive oil with garlic and red pepper flakes
- Toss with pasta, ricotta cheese, and fresh herbs
- Finish with lemon zest and parmesan
Shrimp of the Woods “Scallops”
- Brush mushrooms with oil and grill 3-4 minutes per side
- Make lemon butter sauce with wine or stock
- Serve over rice pilaf with sauteed spinach
Shrimp of the Woods Tacos
- Saute mushrooms with cumin, chili powder, and chipotle peppers
- Serve in corn tortillas with salsa, guacamole, and lime
Shrimp of the Woods Masala
- Stir fry mushrooms with onions, garlic, and Indian spices
- Finish with coconut milk and serve over basmati rice
The next time you stumble upon these strange looking mushrooms, don’t pass them up! With the right techniques, shrimp of the woods become tender and packed with flavor. Browns and crisps them up to bring out their very best.
The Curious Case of the Entoloma and the Honey
First things first, let’s just clarify that the name, “aborted entoloma”, is pretty terrible and shrimp of the woods is a good bit better. Now let’s set that aside, because aborted entoloma is the term I use more often. The aborted entoloma was a bit of a mystery, in the 1970’s it was thought to be the result of one species, Entoloma abortivum, was being parasitized by a second species, Armillaria mellea, or what is commonly called the honey mushroom. It was a good explanation for the fact that honey mushrooms, aborted entoloma, and the non-aborted form of the entoloma often show up together, at the same time of year. A good thirty years later, scientists decided that the evidence suggested something different, that the entoloma was in fact the parasite, and the honey mushroom was being parasitized. Which, to many, myself included, seems that a different name is in order. Which do you like better- abortive entoloma, or aborted armillaria?
Looking for Mushroom-Based Seafood Alternatives? Try one of these!
What makes this shrimp of the woods recipe so great is how simple it is. Here are the basic steps-.
- Clean your mushrooms. We can help you a lot if you leave the end in the forest with dirt on it. Clean the rest of the mushrooms with a small brush. I used one that’s made for cleaning metal straws. Make sure to get into all the cracks and holes. Before cooking, don’t clean your mushrooms because getting them wet makes them go bad faster.
- Cook your mushrooms. If you want your mushrooms to turn a nice golden color, you must cook them first and get the top to caramelize. You can just take them out of the pan and set them aside once they’re done.
- Make the sauce. Put all the sauce ingredients in the same pan and mix them together. Then, bring the sauce to a simmer. Let it cook down for a while so it gets thick and syrupy.
- Assemble your Honee Garlic Shrimp of the Woods. Return the cooked mushrooms to the pan along with some green onions. Mix everything together.
And that’s it- you’re done!
Shrimp of the woods, how to clean, how to cook, by Chris Matherly
How long does it take to cook shrimp of the woods?
Bake the mixture for 15 minutes at 425, or until the breadcrumbs are golden and the mixture is bubbling hot. Serve immediately with lemon wedges on the side and small toast points. This is good way to prepare shrimp of the woods, but other mushrooms can be good too.
Can I eat raw shrimp?
Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.
What is shrimp of the woods?
The mushroom that foragers harvest is actually a combination of two species. Shrimp of the woods fungi parasitize the honey mushroom to form an odd, lumpy, white mass that is prized as a culinary treat. Other common names for shrimp of the woods are Hunter’s Heart, Ground Prune, Aborting Entoloma, and Abortive Entoloma.
Can you eat shrimp of the woods?
The mushroom should be discarded if it has any brown spots. Shrimp of the woods will often be found growing near the non-aborted form of Entoloma and honey mushrooms. Shrimp of the woods are edible after cooked. After caramelizing, they will have a nutty flavor and a texture reminiscent of shrimp.