Magical Mushroom Adventures of a Different Sort

Austin Giordano October 20, 2021

Austin Giordano is a modern day forager and sustainable farmer.

I learned everything I know at the knee of my grandmother Renata Giacomelli who hails from Parma, Italy.

Her maiden name was Fecci. My grandfather, Giancarlo Giacomelli was from Tuscany. Both are northern regions of Italy.

The two shaped my life.

When I was growing up they had a shop in Oneonta, New York. And summers I spent on my grandmother’s farm in Cherry Valley, New York.

I loved these experiences.

In the fall I really get into mushrooms.

Mushrooms like Laetiporus also known as chicken of the woods (above).

It tastes like and has a texture similar to that of chicken meat and is often used in vegan substitutes.

Don’t forget the Swiss chard (bought from Adam’s).

Here’s my recipe for a quick Chicken of the Woods and Penne dish.

First chop them up.

I sliced up the chicken of the woods mushroom and sautéed it with butter and onions. Then I added red Swiss chard until it was tender. I boil the beet and dice it up before adding. Splash of white wine to deglaze the pan, a little bit of the beach water from where I boil the beet for a color and flavor. I like lots of garlic pepper salt. When the pasta was just done boiling I combined it all and toss in a bunch of crumbly goat cheese. Do it while the pasta is still hot and it melts the cheese and coats everything nice and evenly.

And it’s done!