Sarah Brown
Chicken of the Woods mushrooms, also known as Sulphur Shelf mushrooms, are large, bright orange, multi-layered fungi with a distinctive chicken-like texture and flavour. They are parasitic mushrooms found on either dead or living hardwood trees and are prized by mushroom hunters for their ease of identification and rich, umami taste. Chicken of the Woods can be cooked in a variety of ways, including sautéing, frying, and baking, and can be used as a meat substitute in vegetarian and vegan dishes. They can also be dried and ground into a powder for use in soups, stews, and sauces. While they can be foraged in the wild, they can also be cultivated using logs and plug spawn, though this process is considered challenging and is recommended for experienced growers.
| Characteristics | Values |
|---|---|
| Common Name | Chicken of the Woods |
| Scientific Name | Laetiporus spp. |
| Varieties | Laetiporus cincinnatus, Laetiporus sulphureus |
| Appearance | Broad, fan-shaped, multi-layered, "sea shell" shape, smooth or slightly wrinkled |
| Underside Colour | Cream, yellow |
| Top Colour | Orange, yellow-orange, red-orange, yellow |
| Size | 2-10 inches in diameter |
| Texture | Meaty, stringy, chicken-like |
| Taste | Savoury, umami, lemony, chicken-like |
| Seasonality | Spring to Fall |
| Location | Found on dead trees or logs, never on the ground |
| Preparation | Clean with damp cloth, sauté with garlic, onions, salt, and olive oil |
| Storage | Refrigerate for up to a week, or freeze |
| Allergies | Start with a small amount to check for allergies |
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What You'll Learn
How to identify chick and hens mushrooms
Chicken of the Woods mushrooms, also known as sulphur shelf mushrooms, are one of the easiest mushrooms to identify and forage for beginners. They are often found growing on the sides of dead or dying hardwood trees, such as oak, cherry, beech, eucalyptus, yew, sweet chestnut, and willow. They can also be found on conifer trees like fir, spruce, and hemlock, but consuming these varieties may cause digestive issues for some people.
These mushrooms are medium to large in size and have a distinctive appearance. They grow in large, fan-shaped clusters of overlapping brackets, with caps ranging from 2 to 12 inches (5 to 30 cm) across. The caps can be smooth or slightly wrinkled and have wavy, grooved edges. The colour of the caps can vary from bright orange, yellow-orange, red-orange, or peach to pale yellow or white as they mature.
Chicken of the Woods mushrooms are polypores, meaning they have small pores on their undersides instead of gills. Their undersides can be yellow, creamy, or white, depending on the variety. These mushrooms are parasitic and cause brown rot in their host trees.
To identify Chicken of the Woods mushrooms, look for their distinctive colour, size, and growth pattern on trees. Avoid mistaking them for Hen of the Woods or Rooster of the Woods mushrooms, which have different appearances despite their similar names. Hen of the Woods mushrooms, or maitake mushrooms, have a brown to gray colour and resemble a ruffled head of lettuce, while Rooster of the Woods mushrooms have small dots underneath instead of gills.
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Where to find them
Chicken of the Woods mushrooms are found in forested areas across the United States and beyond. They are parasitic mushrooms that grow on the sides of dead or living hardwood trees, such as oak logs. They are not found growing on the ground.
These mushrooms are fairly simple to find due to their unique appearance and bright colours. They are medium to large in size, ranging from 2 to 10 inches in diameter, and have a distinctive fan or shelf-like shape. The top of the mushroom can vary from orange, yellow-orange, or red-orange, often with a yellow margin, while the underside is creamy or yellow. They have wavy edges and no gills or stems.
Chicken of the Woods mushrooms are usually found during late spring through fall, with September and October being the best months to find them in certain areas. They are often spotted in woods and nature trails, as well as state parks.
When foraging for these mushrooms, it is important to follow some golden rules. Only pick them if they are on dead trees or logs, and use a sharp knife to cut them from the tree. It is also recommended to clean them with a damp cloth or sponge and a soft-bristled brush, as they cannot be soaked in water like other mushrooms.
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How to prepare them for cooking
Chicken of the Woods mushrooms are easily identifiable by their bright orange colour and large size. They grow on trees, so when harvesting, use a sharp knife to cut them from the tree, leaving about an inch or two of the mushroom still attached.
Before cooking, it's important to clean the mushrooms thoroughly to get rid of any dirt and bugs. However, unlike other mushrooms, Chicken of the Woods mushrooms will soak up water and become soggy and flavourless, so avoid soaking them in water. Instead, wipe them with a damp cloth or sponge, and use a soft-bristled brush to scrub away any remaining dirt.
Chicken of the Woods mushrooms can be cooked in a variety of ways. They can be barbecued like chicken, breaded and fried, or used in pasta dishes, risottos, sandwiches, soups, and more. They can also be dehydrated and ground into a powder to make mushroom salt or a rub for meat and potatoes.
If you're cooking the mushrooms with chicken, as in the Chicken and Hen of the Woods recipe, you'll want to start by cooking the mushrooms in a large pan with butter over medium-high heat. Cook the mushrooms until they're golden brown, then reduce the heat and add the garlic. Plate the mushrooms and garlic, then add a little oil to the skillet and brown the chicken. Once the chicken is cooked, plate it and add the cream, chicken broth, Worcestershire sauce, marjoram, onion powder, and fresh ground black pepper to the skillet. Bring to a gentle boil, then reduce to a simmer and let it reduce for about ten minutes, or until it's reduced by half.
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Recipes and cooking methods
Chicken of the woods mushrooms are celebrated for their meaty texture and flavour. They can be used as a meat substitute in vegetarian and vegan meals. Their background citrus flavour makes them a natural swap for chicken in recipes such as chicken piccata.
Chicken of the woods mushrooms are found on the sides of trees and are easily identifiable by their bright, vibrant colour and large size. They are generally fan-shaped with smooth or slightly wrinkled caps and wavy edges. They can be found in shades of yellow, orange, and red-orange, often with a yellow margin.
When preparing chicken of the woods mushrooms, do not soak them in water as they will become soggy and flavourless. Instead, wipe them with a damp cloth or sponge and use a soft-bristled brush to scrub away any dirt.
- Sauté the mushrooms in butter until soft, then add onion, garlic, salt, and pepper. Add rice and stir until coated, then transfer to a baking dish.
- Boil the mushrooms and dehydrate them, then powder them and use as seasoning in soups, sauces, or stews.
- Bread the mushrooms with flour, egg wash, and breadcrumbs, then fry them in olive oil.
- Cook the mushrooms with onion, garlic, salt, and olive oil, then add to a baking dish and smother with marinara sauce and mozzarella cheese.
- Use the mushrooms in pasta dishes, creamy risotto, sandwiches, or sauces.
It is important to note that chicken of the woods mushrooms contain oxalic acid, which can lead to health issues if consumed in large quantities. Always cook mushrooms thoroughly and start with a small amount if it is your first time trying a new species.
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How to store them
Chicken of the Woods mushrooms are considered a tasty treat, with a distinctive flavour and meaty texture. They are usually found in late summer and fall, growing in large clumps, so you will likely have plenty to store.
How to Store Chicken of the Woods Mushrooms:
Refrigeration:
Chicken of the Woods mushrooms can be stored in the refrigerator for up to 7-10 days. Place them in a brown paper bag or a zip-lock bag. Make sure to clean the mushrooms first by wiping them with a damp cloth or sponge and scrubbing gently with a soft brush to remove any dirt or debris.
Freezing:
Freezing is an excellent option for long-term storage, and Chicken of the Woods mushrooms hold up well to freezing due to their meaty texture. Clean the mushrooms as mentioned above, and trim away any woody or insect-damaged parts. Rinse them under cool water and ensure they are completely dry before packaging. You can freeze the mushrooms in zip-style freezer bags, but vacuum sealing is ideal for prolonging their freshness. Frozen mushrooms will last for up to a year and can be used just like fresh mushrooms when thawed.
Dehydration:
You can also dehydrate Chicken of the Woods mushrooms, either using a food dehydrator or air-drying them. Slice the mushrooms into narrow strips about 1/4" thick, and leave them to dry. The dried mushrooms can be ground and used as a seasoning, or rehydrated for use in recipes.
It is important to note that Chicken of the Woods mushrooms are foraged wild mushrooms, and while they have no deadly look-alikes, it is advisable to learn from an experienced forager or consult field guides before consuming them.
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Frequently asked questions
Chicken of the woods is a type of mushroom that grows on the sides of trees. It has a distinctive appearance with a creamy or yellow underside and a top that is some shade of orange. They are medium to large in size, ranging from 2 to 10 inches in diameter, and have a meaty texture and a mild, lemony aroma when cooked.
Chicken of the woods mushrooms are bright in colour and have a unique sea shell shape with wavy edges. They are often found on dead trees or logs and are distinguishable from other mushrooms as they never grow on the ground.
To clean the mushrooms, use a damp cloth or sponge and a soft brush to scrub out any dirt. You can then cook the mushrooms by boiling or frying them. It is important to note that you should always cook these mushrooms thoroughly before consumption.
Chicken of the woods mushrooms can be grown in your backyard using logs and plug spawn colonized with mushroom mycelium. Logs should be sterilized in a pressure cooker before inoculation and then incubated in filter patch bags until they are completely colonized. After a few months, the logs should be removed from the bags and partially buried in a shaded spot.
