Shrimp of the woods mushrooms, also known as aborted entolomas, are a delicious edible mushroom that can be prepared in a variety of ways. Their texture resembles shrimp, which is how they got their nickname. When cooked properly, they develop a wonderful umami flavor that makes them addictive. Read on to learn everything you need to know about identifying, cleaning, and cooking shrimp of the woods mushrooms.
Identifying Shrimp of the Woods
Shrimp of the woods mushrooms grow on decaying hardwood logs and stumps as well as at the base of living trees. They are usually found in late summer through early fall. When foraging, look for irregularly shaped mushroom growths that resemble Styrofoam popcorn. The mushrooms are white and sometimes have an indentation in the center. They range in size from 1/2 inch to 5 inches across.
The aborted entoloma mushrooms will not have gills or pores underneath. Sometimes they grow in a more defined mushroom shape, but it’s best to stick to the aborted, non-gilled form to avoid misidentification Only harvest mushrooms that are firm, white, and solid. Older mushrooms tend to get mushy and yellow. With a sharp knife, trim off the dirty bottoms before collecting the mushrooms
Cleaning Shrimp of the Woods
Give the mushrooms a good brushing before cooking to remove any debris. Using a soft brush, gently clean out all the crevices and indentations. Avoid soaking the mushrooms, as excess moisture will cause them to spoil faster. If needed, rinse briefly under cool water and pat dry with a paper towel. Clean soon before cooking.
Cooking Methods
There are many delicious ways to prepare shrimp of the woods mushrooms Here are some of the most popular cooking methods
Sautéing
Sautéing shrimp of the woods in butter or olive oil is a quick and easy cooking method. Slice mushrooms into bite-sized pieces. Heat oil in a skillet over medium-high heat and add mushrooms. Cook for 5-7 minutes, stirring occasionally, until lightly browned. Season with salt, pepper, garlic, or other spices.
Baking
Toss mushrooms with olive oil, salt, and spices. Spread in a single layer on a parchment-lined baking sheet. Bake at 400°F for 15-20 minutes, flipping halfway through. Baking helps remove moisture and intensifies flavor.
Pan Frying
Pan fry breaded shrimp of the woods for a crispy texture reminiscent of fried shrimp Dip mushrooms in egg wash, then seasoned breadcrumbs. Pan fry in oil for 2-3 minutes per side until golden brown. Sprinkle with fresh lemon juice
Grilling
brushed with oil and seasoned. Grill over medium heat for 5-7 minutes per side. The high heat helps caramelize the mushrooms.
Deep Frying
For an extra crispy texture, coat mushrooms with batter or breadcrumbs and deep fry at 350°F for 1-2 minutes until golden and crispy. Use a thermometer to monitor oil temperature. Drain on paper towels and season with salt.
Stir Frying
Stir fry thinly sliced mushrooms in a hot wok with soy sauce, garlic, ginger, sesame oil, and veggies. Cook over high heat for 5-7 minutes until browned and tender. The mushrooms soak up the flavorful stir fry sauce.
Sauces and Seasonings
Shrimp of the woods mushrooms have a mild flavor that benefits from bold seasoning. Here are some recommended sauces and seasoning combinations:
- Soy sauce, garlic, ginger, sesame oil
- Olive oil, lemon, garlic, parsley
- Butter, garlic, thyme, white wine
- Coconut milk, red curry paste, lime
- Balsamic glaze, rosemary, garlic
- Honey mustard glaze, brown sugar
- Buffalo wing sauce, ranch dressing
- BBQ sauce, Cajun seasoning
- Teriyaki sauce, crushed red pepper
- Pesto sauce
- Tomato sauce, Italian herbs
What to Serve with Shrimp of the Woods
Shrimp of the woods mushrooms pair well with:
- Rice, quinoa, couscous
- Noodles – pasta, ramen, lo mein
- Tacos or burritos
- Pizza
- Salads
- Sandwiches and burgers
- Soups and stews
- Omelets and frittatas
- Kabobs or skewers
Their texture makes them a versatile substitution for shrimp, chicken, or meat. Get creative and enjoy these forest jewels! Proper identification and thorough cooking is essential when eating foraged mushrooms.
Shrimp of the woods, how to clean, how to cook, by Chris Matherly
FAQ
What do shrimp of the woods mushrooms taste like?
Can you eat shrimp of the woods?
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 substitute mushrooms for shrimp of the woods?
This is good way to prepare shrimp of the woods, but other mushrooms can be good too. Lactarius mushrooms, which some people don’t like for the texture can be a good substitute. A simple recipe for Aborted Entoloma or Shrimp of the Woods mushrooms baked with garlic, parsley and breadcrumbs.
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 you eat shrimp of the woods mushrooms?
Yes, but there’s a bit of a catch to how edible they really are. That’s because there are some occasions that you will not want to eat the Shrimp of the Woods mushroom depending on what condition they’re in when you harvest them.