I used these two recipes 1,2 but I substituted foraged shrimp of the woods (still considered a form of Entoloma abortivum, i think), which are these weird mushrooms that result from one species of mushroom (entoloma) attacking another (the honey mushroom). I also threw in a few shishitos and one spicy havasu pepper from the garden along with a shallot.

I cooked the shrimps first because they take A WHILE and on their own they were still tasty. I’d say they’re as close to actual shrimp as chicken of the woods is to actual chicken. Which is like, a mushroom taking an honestly pretty impressive stab at immitating the flavor and texture of a particular meat. The texture was like 7.5/10 shrimpy and the flavor was 4/10 shrimpy. Mildly nutty, not really conventionally mushroomy- with a skosh of imagination then yeah maybe a bit shrimplike.

This came out fantastic though and I’m looking forward to making it for friends next time I come across shrimp of the woods!