Anyone have any "secret" recipes for the fall "Hen of the Woods"/Sheepshead" mushrooms BESIDES simply frying and eating them?
There are SO many here in my area that I hate to see them go to waste. I got 7 on Saturday and left more back in the woods for later.
They are so tasty, that to NOT freeze them for later is a crime.
What I'm looking for are recipes that might use the mushrooms as a main/complimentary ingredient in some type of wild rice or barley "stew" with venison, etc.
Something hearty that could make good use of the frozen mushrooms later in the Winter, when a good stew or soup would be appreciated.
Any ideas?

Here's what I got in just 20 minutes today after the previous post:

That is a good mess of em. I never ate those. I take it they are good eatin eh?

In all honesty, as far as I'm concerned, most of the edible wild mushrooms mostly taste like whatever seasoning you put in the flour!
These are known to be about the most flavorful, with a really rich deep woody/meaty flavor.
They make a meal all by themselves.
By the way, that's only three mushrooms that have been broken apart to clean them.

That's a nice mess for sure...looks like a bunch of coral from the Philippines.

Dang, I need to get a mushroom book and study up.  I'm only familiar with the Shaggy Manes, and if it's something else, I walk on by.  

What's a good book to help me identify?

I have no idea.
I eat two mushrooms - this one and morels.

Yeah, with names like "Devil's Step-Child"...or similar stuff..., it makes one think long and hard before picking some to go with your steak.    

I about cry every time I here of mushrooms being battered and fried.  Do yourself a favor and try to sautee these mushrooms with a little garlic and butter.  For something a little more flavor reduce some red wine until it is about 1/2 of the amount that you put in, add your mushrooms and cook till tender, once the mushrooms are at a consistancy that you like add heavy cream to thicken and then poor this over your favorite wild game meat.  There is so many good receipies for mushrooms that you will probably never want to fry one again.

Last night I sauteed some with chicken livers until about 1/2 done. Then added a few tbs of flour and a can of chicken broth, Cooked until tender and liquid reduced to a gravy.
Served over Wild Rice.
I was on top of the world.

OOOOOOO, I do love chicken livers.  Great recipe there Karl.

You can dehydrate shrooms too...then simply rehydrate them to cook. I store a lot that way, but I usually get the oysters.