Chicken of the woods mushrooms are a tasty wild edible mushroom that grows in large shelf-like formations on trees. They have a meaty texture and chicken-like flavor that makes them a favorite of mushroom foragers. Chicken of the woods are very easy to identify due to their bright orange and yellow coloring. With proper preparation, chicken of the woods can be preserved and enjoyed long after mushroom season is over. This article will explain several methods for preserving this delicious mushroom.
Harvesting Chicken of the Woods
Chicken of the woods grow in shelf-like clusters on standing dead trees as well as living trees. They are most commonly found growing on oak, but may also grow on other hardwoods. The best time to harvest them is when the shelves are still fresh and moist. Older specimens may be too tough and woody to eat.
To harvest, use a sharp knife to cut the mushroom shelves off at their base where they meet the tree. Try to cut all the way through to the tree to remove the entire mushroom. Cut or break the shelves into more manageable sizes. Clean off any debris dirt or bugs. Avoid any parts that look dried out or insect damaged.
Preparation before Preserving
Before preserving chicken of the woods, they need to be cleaned and prepped:
-
Brush off any dirt or debris with a mushroom brush or paper towel. Rinse briefly under cool running water.
-
Trim off any dried out, woody or bug-eaten portions with a knife.
-
Pat dry thoroughly with clean paper towels or a tea towel. Mushrooms need to be completely dry before freezing or dehydrating.
-
If freezing slice mushrooms to about 1⁄2 inch thickness. Keep slices uniform so they freeze evenly.
-
If dehydrating, also slice mushrooms to 1⁄4 to 1⁄2 inch thick pieces. The thinner the better for quick drying.
Freezing Chicken of the Woods
Freezing is one of the easiest ways to preserve mushrooms long-term. Frozen chicken of the woods will keep for about a year before quality begins to decline. To freeze:
-
Prepare mushrooms as explained above.
-
Line baking sheets with parchment paper or silicone baking mats. Spread mushroom slices in a single layer without overlapping.
-
Place in freezer until completely frozen, about 2-3 hours.
-
Transfer frozen mushroom slices to ziplock freezer bags or vacuum seal bags. Squeeze out excess air.
-
Label with contents and date. Return to freezer.
To use frozen mushrooms, allow to thaw in the refrigerator overnight before cooking or adding to recipes. They can go straight into soups, stir fries and other cooked dishes once thawed.
Drying Chicken of the Woods
Dehydrating or drying chicken of the woods mushrooms is a very effective long-term preservation method. Dried mushrooms can be stored for several months up to a couple years. You can dry them in a food dehydrator, in the oven or even in the sun.
Using a Dehydrator
-
Prepare mushrooms as explained above.
-
Arrange slices in a single layer on dehydrator trays without overlapping.
-
Dehydrate at 130°F, until slices are completely dried and brittle, about 6-10 hours.
-
Check mushrooms periodically, rotating trays and flipping slices over at least once.
Oven Drying
-
Prepare mushrooms and arrange on wire racks set on rimmed baking sheets.
-
Bake at lowest possible oven temperature (170-200°F) with the oven door propped open slightly.
-
Dry until slices are completely dried and brittle, about 4-6 hours. Rotate pans and flip mushrooms halfway through.
Sun Drying
-
This method requires several days of consistent sunny hot weather.
-
Arrange prepared mushroom slices on mesh screens or cake racks set in a safe location out of direct sunlight.
-
Bring trays inside at night and return to the sun in the mornings until mushrooms are completely dried.
Once dried, mushrooms should be very dry and brittle. To store, place slices in airtight glass jars or vacuum seal bags. Store in a cool dark place. For best quality and flavor, use within 1 year. Rehydrate in hot water before using in recipes.
Canning Chicken of the Woods
Chicken of the woods can also be pickled or pressure canned for long-term room temperature storage using tested canning methods.
For pickling:
-
Clean and slice mushrooms. Blanch briefly in simmering water for 3-5 minutes.
-
Pack hot mushrooms into sterilized jars. Cover with hot vinegar pickle brine made with vinegar, water, salt and any added seasonings.
-
Process in a boiling water bath canner for 10-15 minutes.
For pressure canning:
-
Clean and slice mushrooms. Blanch mushrooms for 1 minute in boiling water.
-
Pack hot mushrooms into sterilized jars leaving 1 inch headspace. Cover mushrooms with boiling water or broth, leaving 1 inch headspace.
-
Process pint or quart jars at 11 lbs pressure for 45 minutes (adjust as needed for altitude).
Always use current USDA guidelines for home canning procedures and processing times. Canned mushrooms should be stored in a cool, dark place and used within 1 year for best quality.
Other Tips for Preserving Chicken of the Woods
-
Chicken of the woods mushrooms can also be preserved by pickling, marinating, or soaking in oil or butter. Store pickled or marinated mushrooms in the refrigerator and use within 2-4 weeks.
-
Frozen or dried mushrooms can be used to make mushroom powder. Grind them to a fine powder in a food processor, spice grinder or blender. Store in an airtight container.
-
Cooked chicken of the woods can be frozen for later use. Blanch or sauté mushrooms until just cooked through before freezing.
-
Fresh mushrooms can be refrigerated in brown paper bags for 7-10 days. Do not store in plastic, which speeds spoilage.
With the simple preserving methods described here, you can enjoy the delicious flavor of chicken of the woods mushrooms all year round. Experiment with different techniques to find your favorite way to preserve these versatile wild mushrooms.
One of the tastier fungi you’ll find this time of year grows in large clumps, so you will probably need to store some for future use
Late summer and fall across the Midwest and South mean chicken of the woods mushrooms are sprouting, probably in a stand of timber near you. Chicken of the woods are big mushrooms, often nearing 2 feet across. Their bright orange and white colors make them stand out in the woods so they are easily spotted from a distance. The best part? They taste great and can be used in a ton of different recipes.
There are two species of chicken mushrooms across much of the Midwest. Laetiporus cincinnatus has a cream-colored underside, while Laetiporus sulphureus, also known as sulfur shelf, has a yellow underside. Laetiporus cincinnatus often grows above roots at the base of oak trees, while Laetiporus sulphureus grows directly on the wood.
(Show off your love of wild game: Realtree Pro Staff Short Sleeve Graphic Shirts)
To harvest, use a sharp knife to slice away the mushroom where it attaches to the bark. Break or slice the mushroom shelves apart. Avoid older mushrooms that are extremely woody or insect damaged.
There arent many real lookalikes for chicken of the woods, but as with all wild mushrooms, it is better to learn from an experienced forager or cross-reference at least two reputable field guides before consuming. Note that in a few people, chicken of the woods can cause a bit of gastric distress. If you have never eaten one before, it is best to start with small quantities to make certain you wont have any issues. I always caution people to treat chicken of the woods just like you would raw chicken when cooking and make sure the mushroom is cooked through before eating.
Since chicken of the woods often grows in such large clumps, you often end up with plenty of extra. You can store the mushrooms in brown paper bags inside your refrigerator for seven to nine days, but much longer than that and you will need to employ a long-term storage solution.
Unlike chanterelles and morels, which dont freeze well unless they have been cooked, chicken of the woods meaty texture holds up to freezing well. In fact, freezing is the best way to store them that Ive found. Once thawed, use the mushrooms just like you would if they were fresh.
To freeze, start by cleaning the mushrooms well. Trim away any woody or insect-eaten portions of the mushrooms. Brush away any loose dirt, bark, or leaf pieces. Rinse the mushrooms well under cool water, then pat them dry with a paper towel or clean kitchen towel. Its important that the mushrooms are dry when you package them, or else the texture will get soft and mushy.
Once you have the mushrooms clean and dry, pack them into zip-style freezer bags, or even better, vacuum seal them with your Weston or other brand sealer. Packaged in this way, the mushrooms will keep for up to a year.
Chicken of the Woods Mushrooms — How to Find, Prepare and Store Them
FAQ
What is the best way to preserve chicken of the woods mushrooms?
Vacuum sealing and freezing is the most effective way to store chicken of the woods for later use.Oct 6, 2021
How long will chicken of the woods mushrooms last in the refrigerator?
Chicken of the woods will keep for 7-10 days stored in the refrigerator in a paper bag.
How much can I sell chicken of the woods mushrooms for?
Typical Prices of Chicken of the Woods
According to research, the average price of fresh Chicken of the Woods ranges from $20-30 per pound. However, the price can be higher for specialty varieties or for mushrooms that are harder to find.
How to dry chicken of the woods mushrooms?
To dry Chicken of the Woods mushrooms, start by cleaning and slicing them into thin pieces. Then, either dehydrate them at 135°F (57°C) or dry them in a low-temperature oven (around 200°F or 93°C) until they snap easily, indicating they are fully dry.