Sautéed hen of the woods and king trumpet mushrooms with garlic and fresh thyme
Alcoholic beverages
These sauteed mushrooms are part of my Thanksgiving menu. I used to make a chanterelle mushroom stuffing from a great recipe Alice Waters published in the NY Times in 1999, then one year I had hen of the woods mushrooms at Hearth in the East Village. They were a revelation. It was a few weeks before Thanksgiving and I became fixated on making these mushrooms, which meant changing (and thereby re-inventing) the turkey stuffing to avoid a mushroom-heavy menu. I don't really want to admit that these simple mushrooms are the star of the somewhat elaborate Thanksgiving meal - but I think they are. <br /> <br />That first year I couldn't find a sufficient amount of hen of the woods, so I added king trumpet mushrooms. They became part of this dish, and of the Thanksgiving tradition.
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