Chicken of the Woods

Chicken of the Woods mushroom is an all-time favorite of many mushroom lovers because of its versatility, high-protein content (21 g/c) and the fact that they’re just fun to find! The genus, Laetiporus, is found throughout the world, but the most common species, L. sulphureus and L. cincinnatus, are found in North America throughout late-summer into fall on dead or dying hardwoods.

These polypore mushrooms do not have gills, but small pores on the underside. They are easily recognizable due to their bright yellow-orange color, which can fade as the mushroom grows older. Another common name, sulphur shelf, perfectly describes the look of the mushroom because of their fan-shaped brackets. Chicken of the Woods (COW) can also be found in the shape of rosettes at the base/roots of the tree, can grow quite large and are capable of producing several flushes.

I am not going deeper into the science-y stuff of COW because I am not an expert (as noted by use of the word “science-y”). If you are curious about foraging, the best tip I can give is DO YOUR RESEARCH. There are some really great field guides out there to purchase. I also recommend joining mushroom-hunting Facebook groups local to your region. I have learned so much from these groups and they really help my confidence. If you are unsure, even in the slightest, about identifying the mushroom(s) you found, take pictures of the mushroom top, bottom, where you found it, note all the particulars and post it to your ID-ing group. This information will help you get the most accurate response. It is also recommended, when trying a new mushroom, despite its edibility, to only consume a small portion and wait 24-48 hours. Some people react differently to new foods and it’s best to test.

Once you have properly identified and tested your Chicken of the Woods, the next step is to clean and prepare the mushroom for consumption. If you are new to foraging, it’s important to remember that when you bring nature home with you, you’re bringing nature home with you. Often, you will find sticks, small rocks, leaves, etc grown into your mushroom - and even insects hitching a ride. No need to fret. Simply cut out the dirty, unsalvageable parts, pull out the sticks and grass that’s tangled within and soak in water, for at least an hour, to get any potential bugs out. Strain, and you’re good to go.

To finish your preparation, I recommend steaming the mushrooms for approximately 5 minutes to soften. This really helps with any woodiness or toughness. After that, there is so much you can do with your Chicken of the Woods! Pasta dishes, deep fried, pickled, COW is a great substitution for chicken (hence the name…) or a nice addition to most meals . Sliced thin or kept in chunks feel free to get creative! In this dish, we used the meaty mushroom in lieu of lobster for our version of a Chicken of the Woods “Lobsta” Roll. Check out our YouTube video and learn more about this winner-winner-chicken-dinner!

Chicken of the Woods “Lobsta” Roll

1 lb cleaned and steamed Chicken of the Woods mushrooms, cut into chunks

2 TBL Butter, melted

Salt & Pepper, to taste

Toss COW chunks in butter and season with salt and pepper. Grill for approx 4 min, each side. While grilling, prepare sauce.

1/3 c. Sour Cream or Greek Yogurt*

1/2 squeezed, fresh Lemon Juice

1 TBL Butter, melted

1/4 c. Celery, finely diced (use tender, inner stalks, with leaves)

1/8 c. Parsley, chopped

1/8 c. Dill Sprigs

1/8 c. Scallions, green tops, minced

Hot Sauce, to taste

Salt & Pepper, to taste

Arugula

Hot Dog Buns (split top & brioche, suggested), grilled lightly on both sides.

Whisk sour cream/yogurt, lemon juice and butter together in large bowl. Add celery, parsley, dill, scallions and hot sauce, salt and pepper to taste. Add hot, grilled COW chunks into sauce bowl and gently toss. Line buns with arugula and stuff with COW mixture, careful not to split rolls. Lightly squeeze with more lemon juice and serve.

*I hate mayo, so you will never see it in my recipes!

Lotta Lotta Mushrooms