Bloomin' Hen of The Woods
A tasty mushroom take on a steakhouse classic
Introduction
The Blooming Onion is an American institution. Crispy, golden, impossible to share. We took that same concept and applied it to one of the most prized mushrooms in the world — Hen of the Woods (Maitake), known to local foragers as Sheepshead.
Sliced into hearty pieces, battered in a spiced Outback-style coating, and fried until crackling and golden, this is the dish that makes non-mushroom-eaters reconsider everything. Finished with fresh Ramp leaves, a drizzle of smoky chipotle ranch, and served alongside creamy mashed potatoes — it's comfort food with serious foraging credentials. Dip in "Bloomin'" sauce (optional).
Serves: 2–4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
For the mushrooms:
- 1 lb fresh Hen of the Woods (Maitake/Sheepshead), sliced into large pieces or 2 oz. dried
- Oil for frying (see notes for options)
For the Outback-style batter:
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 cup buttermilk
- 1 egg
For the chipotle ranch:
- ½ cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 chipotle pepper in adobo, minced
- 1 tsp adobo sauce
- 1 tsp garlic powder
- 1 tsp dried dill
- Salt to taste
For the ramp leaf gremolata:
- 6–8 fresh Ramp leaves, finely chopped
- Zest of ½ lemon
- Pinch of flaky salt
For the mashed potatoes:
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 4 tbsp butter
- ½ cup heavy cream, warmed
- Salt and white pepper to taste
Instructions
1. Make the chipotle ranch
Combine all ranch ingredients and whisk until smooth. Refrigerate until ready to serve — it gets better as it sits.
2. Make the mashed potatoes
Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter and warm cream until smooth and creamy. Season with salt and white pepper. Keep warm.
3. Prepare the batter
Whisk together flour and all dry spices in one bowl. In a separate bowl, whisk buttermilk and egg. Dip mushroom pieces in the buttermilk mixture, then dredge thoroughly in the seasoned flour. For extra crunch, repeat — buttermilk, then flour again.
4. Fry the mushrooms
Heat 2–3 inches of oil in a heavy pan or Dutch oven to 375°F. Fry mushroom pieces in batches, 3–4 minutes per side, until deep golden and crispy. Don't crowd the pan. Drain on a wire rack, not paper towels — keeps them crispier.
5. Make the ramp leaf gremolata
Toss chopped ramp leaves with lemon zest and a pinch of flaky salt. Set aside.
6. Plate and serve
Arrange fritters on a plate alongside a generous scoop of mashed potatoes. Drizzle chipotle ranch over the fritters, scatter ramp leaf gremolata over the top, and finish with an extra drizzle of ranch on the plate. Serve immediately.
Notes
- Frying oil options: Any high smoke point oil works well here. For a classic steakhouse experience, beef tallow adds incredible richness and depth. For a cleaner, neutral fry, use avocado oil (one of the healthiest high-heat options) or refined coconut oil. Canola and vegetable oil are reliable everyday choices. Avoid olive oil — too low a smoke point for deep frying.
- No ramp leaves? Fresh chives or flat-leaf parsley work beautifully as a substitute.
- Make it dairy-free: Substitute oat milk + 1 tsp apple cider vinegar for buttermilk, and use plant-based butter and cream for the mash.
- The mushroom matters: This recipe works best with fresh Hen of the Woods. The layered, frond-like structure holds the batter beautifully and crisps up like nothing else.
- Using dried Hen of the Woods: Rehydrate in warm water for 20–30 minutes until pliable. Pat & squeeze thoroughly dry before battering — excess moisture will cause the batter to steam instead of fry and won't crisp up properly. The soaking liquid is flavorful; save it for soups or sauces. Note that dried mushrooms will be softer than fresh and won't hold the batter quite as dramatically, but the flavor is still excellent.
Available now for local delivery, pickup, and at the River City Farmers Market or online: Order dried Hen of The Woods here.