How to Cook Chicken of the Woods Mushroom: A Complete Guide

Chicken of the woods mushroom is a unique and delicious wild mushroom that has become increasingly popular among foragers, foodies, and chefs With its meaty texture and mild, lemony flavor, it’s easy to see why people get so excited about these fungi But if you’re new to cooking with chicken of the woods, you may have some questions about the best ways to prepare it. In this complete guide, I’ll walk you through everything you need to know about cooking this fantastic mushroom, from cleaning and storing to simple recipes you’ll love.

Chicken of the woods (Laetiporus sulphureus) is a bright orange or yellow shelf mushroom that grows in overlapping caps that resemble feathers or shingles. It’s called “chicken of the woods” because when cooked, it has a texture similar to chicken breast meat.

Chicken of the woods is a polypore mushroom, meaning it has pores instead of gills on its underside. It grows on trees, mostly oak, but sometimes other hardwoods. It’s found throughout North America, Europe, and Asia and fruits from late spring through early fall.

These mushrooms have a mild, lemony, chicken-like flavor. When raw, they can taste bitter, so cooking is recommended. Their texture is moist and tender when fresh, becoming more fibrous as they age.

Cleaning and Prepping Chicken of the Woods

Proper cleaning and prep is important when cooking any mushroom, and chicken of the woods is no exception. Here are some tips:

• Carefully cut away any tough, woody, or dry portions of the mushroom. The freshest parts near the edges are best for cooking.

• Use a soft brush or damp towel to gently clean away any dirt or debris. Avoid soaking them in water, which can make them waterlogged.

• Slice, tear, or cut the mushrooms into bite-sized pieces. They can be left whole for grilling or roasting.

• For best flavor and texture, cook chicken of the woods within 2-3 days of harvesting. Store in the fridge in a paper bag until ready to use.

How to Cook Chicken of the Woods

Sautéing

One of the easiest and most common ways to cook chicken of the woods is to sauté it. This brings out its best flavor and texture.

• Heat 1-2 Tbsp oil or butter in a skillet over medium-high heat.

• Add chopped or sliced mushroom pieces in a single layer, spacing them apart.

• Let cook undisturbed for 2-3 minutes until browned.

• Season with salt, pepper, garlic, shallots, thyme or other herbs.

• Sauté another 5-7 minutes until cooked through.

Roasting

Roasting concentrates the mushrooms’ flavor and gives great crispy edges:

• Toss chopped chicken of the woods pieces with oil or melted butter.

• Season with salt, pepper, garlic, rosemary, etc.

• Roast at 400°F for 15-20 minutes, stirring halfway.

Grilling

The high heat of the grill impart smoky flavor and crispiness:

• Toss whole caps or large pieces in oil and seasonings.

• Grill over direct heat for 2-3 minutes per side.

• Watch closely to avoid burning.

Braising and Stewing

Slow braising or stewing makes chicken of the woods extra tender and juicy:

• Sear mushrooms first for flavor.

• Simmer gently in broth or wine mixture for 15-20 minutes until desired texture.

Baking

Baking brings out chicken of the woods’ dense, meaty texture:

• Coat pieces in breadcrumbs, panko, cornmeal, etc.

• Bake at 375°F for 20-25 minutes until crispy.

• Can be baked plain or with batter to make “chicken” fingers or nuggets.

Simple Recipe Ideas

Chicken of the woods is delicious in so many dishes. Here are just a few recipe ideas:

• Sauté with garlic, lemon, and herbs over pasta or gnocchi

• Add to risotto or mushroom stew for extra flavor

• Fry in tempura batter for mushroom “chicken” tenders

• Grill and add to sandwiches, tacos, pizza, etc.

• Bake into a pot pie or casserole

• Braise with wine and aromatics for sophisticated entrees

• Use in place of chicken in stir fries, curry, fajitas, etc.

Storage Tips

Like other mushrooms, chicken of the woods are highly perishable. Follow these storage tips:

• Store fresh mushrooms in the fridge in a paper bag or wrapped in a dry paper towel. Don’t use plastic, which traps moisture.

• Cook within 2-3 days of harvesting for best flavor and texture.

• Mushrooms can be frozen either raw or cooked. Freeze in an airtight container for up to 3 months.

• Dried chicken of the woods can be stored in an airtight container for 6-12 months. Rehydrate before cooking.

• Pickled or marinated chicken of the woods will keep refrigerated for several weeks.

Safety Tips

While chicken of the woods is an edible and sought-after mushroom, there are some important safety tips to know:

• Be 100% certain of identification, as some poisonous mushrooms can look similar. Use a local mushroom field guide and/or have identified by an expert.

• Avoid mushrooms growing on conifer trees, which may cause stomach upset. Stick to hardwoods.

• Cook thoroughly, at least 5-10 minutes, to break down potential irritants. Don’t eat raw.

• Start with a small portion, especially if you have any food sensitivities, and don’t consume if you feel unwell.

• Take spore prints to confirm ID if you have any doubts. The spores should be white.

Chicken of the woods is a fantastic edible mushroom with a unique flavor, texture, and versatility in the kitchen. Follow this guide for everything from proper identification and cleaning to cooking tips and storage advice. With a little practice, this mushroom can easily become one of your favorites for both foraging and cooking.

Chicken of the woods mushrooms are known for their unique taste and texture, which are often compared to chicken, especially when cooked. Some describe the flavor as mild and lemony or tangy, with a meaty texture.