Chicken of the woods mushrooms are a delicious edible wild mushroom that can be a great meat substitute in many vegetarian and vegan dishes. However, knowing which parts are safe and tasty to eat is important. In this guide, we’ll cover everything you need to know about identifying, harvesting, and preparing the proper parts of chicken of the woods for consumption.
An Overview of Chicken of the Woods
Chicken of the woods (Laetiporus sulphureus) is a bright orange or yellow shelf mushroom that grows in shelf-like clusters on hardwood trees. It gets its name from its texture and flavor when cooked, which resembles chicken breast meat.
Chicken of the woods is found throughout North America, Europe, Asia and beyond thriving in hardwood forests. It appears from summer through fall. In some regions, multiple flushes or fruitings may occur.
This wild edible mushroom is saprophytic, feeding off dead or dying trees. It causes brown cubical rot decay in the heartwood.
Which Parts of Chicken of the Woods Are Edible?
When foraging chicken of the woods, it’s crucial to only harvest and eat the proper parts. The prime edible portions are:
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The young, outer edges of the mushroom brackets. These actively growing edges are the softest and most tender.
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The upper side of the younger, fresher brackets. Avoid the underside and interior parts.
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Fleshy sections of caps that are soft and pliable, not woody or tough.
The interior portion near the tree and older, faded parts of the mushroom should not be eaten. These sections become tough, bitter, and unpalatable Stick to the tender, mild portions
Identifying the Best Parts
To identify the optimal parts for eating look for the following characteristics
Bright, Vibrant Color
The most delicious portions of chicken of the woods will be bright orange or yellow. Faded or pale sections are past their prime.
Soft, Pliable Texture
Press or squeeze the mushroom gently. The best parts will have a soft, spongy feel. Brittle, dry, or woody textures indicate the mushroom is too old.
Actively Growing Outer Edges
Focus on the rim or outer band of the mushroom brackets. The newer growth will be tender and mild.
Smooth Caps, No Cracking
Choose mushroom caps that are smooth and moist, with no major cracks or insect damage. Damaged sections will be degraded in quality.
“Bleeds” Slightly When Cut
Fresh, young chicken of the woods may ooze a bit of yellow fluid when sliced. This indicates good moisture content.
Preparing the Mushrooms Safely
Proper handling and cooking are vital for enjoying chicken of the woods mushrooms:
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Clean dirt and debris from caps with a soft brush or damp cloth. Avoid soaking.
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Slice off woody, bitter portions with a sharp knife. Discard inedible sections.
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Cook thoroughly for at least 5-10 minutes to maximize flavor and texture.
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Sauté, bake, or grill caps for best results. Add spices to complement the flavor.
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Freeze extras after cooking for longer storage. Use within 6 months for best quality.
Common FAQs
Here are answers to some frequently asked questions about eating chicken of the woods mushrooms:
Can I eat the whole mushroom if it’s young?
It’s best to stick to the outer edges and upper caps of even young specimens. The interior near the base can still be bitter and tough.
What are signs that a chicken of the woods is too old to eat?
Faded color, dry or cracked caps, extreme woody or tough texture, and insect damage indicate degradation. Discard any undesirable portions.
Is it safe to eat chicken of the woods growing on pine trees?
It’s best to avoid chicken of the woods growing directly on conifers. Some individuals report upset stomach or reactions when eating these.
What’s the best way to preserve extra chicken of the woods?
Blanching or sautéing then freezing is ideal for longer storage. Use within 6 months to retain moisture and flavor.
Enjoy This Versatile Wild Mushroom Safely
With its unique flavor, texture, and versatility, chicken of the woods can be a delicious wild edible when harvested and prepared properly. Follow these tips to identify optimal edible parts and cook this mushroom correctly. Taking time to select prime specimens helps avoid unpleasant surprises from outdated or degraded sections. Incorporate chicken of the woods into your vegetarian recipes, and enjoy this tasty mushroom safely!
White chickens vs yellow chickens
White chickens are similar to their cousin, the common sulphur shelf (Laetiporus sulphureus and others) in that they taste like chicken (kind of) but with a few big differences. While both are good, edible wild mushrooms I like to pick and eat, the white / pale chicken of the woods are the best.
Heres a few quick notes on the differences between the two.
- White chickens have a white pore surface, where yellow chickens have bright yellow pores.
- Yellow chicken of the woods are often riddled with bugs. White chickens have a strong resistance to larvae, and Ive often found them perfect with not a single bug hole.
- White chickens are generally more tender than their yellow cousins, and a larger amount of the body is usually edible.
- The fruiting bodies of white chickens tend to appear as basal rosettes more than fan-shaped mushrooms on trees and logs, but either form is possible to find. Yellow chickens, from my experience, seem to prefer growing in a shelf-form on trees more than as a basal rosette.
- Yellow chickens usually have thick, soft leaves at the perfect stage of harvest. White chickens will be slightly thinner.
White pored chicken of the woods can be cooked just like any other mushroom, but you need to make sure that youre eating only the most tender parts.
Older mushrooms may seem appealing when you find them, but, depending on the age, the majority of the mushroom can often be woody, and its not uncommon for only 30-40% of the total mushroom you find to be edible.
When harvesting, If the mushroom is reasonably young, I like to take most of it home. When its time to clean and cook them, I cut off only the most tender part of the margin, discarding the woody parts or dehydrating them for stock.
If you find mushrooms that are very young and tender, its possible for the entire mushroom to be tender and good to eat, but rare.
Bugs that appear as larvae or maggots love yellow chicken of the woods, but white chicken of the woods have a good resistance to them. When cutting up your mushrooms, you want to see only pure, tender mushroom.
If you see tiny holes as in the below, theres bugs. Larvae dont affect the flavor, and are harmless, but some people (myself included) find them unsettling. Bugs also decrease the shelf life of the mushrooms.
How much, or how many bugs you can tolerate in your mushrooms is a matter of personal preference. I have some friends who will eat just about anything.