John Brown gave us this treatment for sulphur shelf mushrooms in coconut curry.
1 Tbs curry powder *
2 c chicken of the woods ** (just the tender tips, in 3/4 to 1" pieces
2-14oz cans of chicken broth
small red potatoes, diced (as many as you like to compliment the green beans)
1 lb fresh green beans
1 can coconut milk
Fat of your choice. Coconut oil would be good.
Directions: Melt a little fat in a heavy frying pan and thoroughly cook the mushrooms. If you are lucky, the'll sauté up orange, looking kind of like pieces of salmon. These need to be cooked for quite a while. Some people are allergic to it when insufficiently cooked. See note below.
In the meantime, break green beans into another pot. Add potatoes and 1 1/2 cans of chicken broth. Save the other half can to add as needed. Cover an cook until veggies are tender.
Add 1 Tbs curry powder, about 1/4 can coconut milk (to taste) and the sautéd mushrooms.
* "Deep" brand, my favorite, is available in some Indian food stores.
** The West Coast has two varieties: one associated with hardwoods such as eucalyptus and oak (Laetiporus gilbertsonii) and the other (L conifericola) which associates with conifers. The eucalyptus variety is said to cause stomach upset for some people, so exercise caution and try only a little bit if this is new to you.