9 Best Chicken Of The Woods Recipes That You Should Know

Welcome to the “9 Best Chicken Of The Woods Recipes”. One can easily see the chicken of the woods mushroom by its impressive size and vibrant yellow-orange colours. This large polypore has surprised many nature lovers the first time they found it! However, did you know that they are also edible and considered a delicacy in some parts of the world?

This mushroom has a meaty, lemony flavour. Some think it tastes like chicken with the same name; others portray the taste more like crab or lobster. Whatever your valuation, chicken mushroom is an incredible substitute for meat in just about any dish.

Grilled Chicken of the Woods Sandwich

Chicken of the Woods is a mushroom also known for its fancy name, Laetiporus. It is a bright orange-yellow shelf mushroom with a chicken-like texture and a mild lemon scent. In this amazing sandwich, these tasty mushrooms are cooked in a cast-iron skillet with seasonings until golden brown and crisp before baking. You can make the sandwich however you want: with vegan cheese, onions, vegetables, etc. You’ll be amazed at how comparable this chicken sandwich tastes.

Preparation Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

Type: Appetizer Cuisine: American Yield: 4 Serving

Keyword: Grilled Chicken of the Woods Sandwich

Ingredients

For the woods chicken cutlets:

• 1 pound Chicken of the Woods mushrooms (about the size of chicken breast cutlets)
• 3 tablespoons canola or grapeseed oil
• 1 tablespoon chopped fresh thyme, minced (or 1/2 tablespoon dried thyme
• 3/4 teaspoon Frontier poultry seasoning, recommended
• 3/4 teaspoon garlic powder
• 1/2 teaspoon granulated onion
• A couple of pinches of sea salt
• A couple of pinches of black pepper
• For the sandwich toppings:
• Whole wheat seedless bun, quickly steamed and then grilled Vegan cheese slices
• 1/4 cup red onion grated, rinsed and cooled
• Some chard or spinach leaves
• 1/4 cup vegan chipotle mayo

Preparation

• Preheat oven to 350 ° F.
• When you are ready to make the mushrooms heat a hard or cast-iron skillet in medium heat then You will add 2 tablespoons of oil just before placing the mushrooms to begin cooking.
• Separately, in a 1/2-sheet pan, arrange all the mushrooms in whole groups. Then add the bunches one at a time to the hot skillet. Weigh with an additional cast iron pan or heavier cover to make a press. Cook for 2 minutes like this at first, at which point flip.
• Evenly distribute the remaining oil on each group of mushrooms after they have been turned over and lightly season with dry seasonings and then press again.
• Repeat this process several times until the mushrooms are condensed and pressed into crispy browned fillets with minimal to no liquid in the skillet except oil. The extra oils give the fat that will make a dish and mouth feel considerably thicker in calories. Whenever this is achieved, place the sheet treated with the scorched mushrooms in the oven and broil for an additional 10 minutes. Then top the mushrooms with the vegan cheese and bake for another 5 minutes before assembling the sandwiches.
• Quickly cook the buns in a steamer basket. Alternatively, cook them in the same hot skillet that the mushrooms were cooked in until they are toasted on the bottom, just a minute or two.
• At that point, make the sandwich in the way you like best.

Take a peek at my Deer Heart Pickled Recipe if you’re interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 319 | Total Fat 13.8g – 18% | Saturated Fat 1g – 5% | Cholesterol 0mg – 0% | Sodium 305mg – 13% | Total Carbohydrate 47.5 – 17% | Dietary Fiber 0.5g – 2% | Total Sugars 0.4g | Protein 0.3g | Vitamin D 0mcg – 0% | Calcium 20g – 2% | Iron 21mg – 118% | Potassium 34mg – 1%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Roasted chicken of the woods recipe

Mushrooms are one of the most perfect ingredients for a minimalist, less is more cooking, and these simple roasted hens of the woods/maitake are a great example. Sure, you can turn them into pasta sauce, jerky, and all kinds of things, however, probably the easiest and perhaps the most delicious activities are basically grilled them and eat them fresh out of the oven, with your hunt, companion, and a drink for viruses, away from mosquitoes and horseflies.

Roasted chicken of the woods or maitake mushrooms

Preparation Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes

Type: Appetizer Cuisine: American Yield: 4 Serving

Keyword: Roasted chicken of the woods recipe

Ingredients

• 1 pound chicken of the wood peeled into sheets, cleaned (lightly soaked in water and/or brushed as needed)
• 3 tablespoons unflavored cooking oil
• 1/2 teaspoon kosher salt
• 3 tablespoons chopped Italian parsley or a combination of parsley and thyme or other aromatic herbs
• 6 pepper mill cracks or to taste

Instructions

Mix the chicken of the woods pieces (press them between paper towels to drip water if you had to rinse them first) with all the ingredients.

Spread out on a parchment-lined baking sheet or a silicone mat and bake in a preheated 375 degree celsius oven for 25-30 minutes (turning 180 degrees halfway if your oven heats unevenly) until mushrooms are crisp around the edges, but still slightly tender in the centre.

Remove the mushrooms and let them cool on the baking sheet and then enjoy.

You can look at my Best Lobster Mushroom Recipe If you’re interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 439 | Total Fat 11.6g – 15% | Saturated Fat 2.6g – 13% | Cholesterol 80mg – 27% | Sodium 1599mg – 70% | Total Carbohydrate 45.2 – 16% | Dietary Fiber 0.1g – 0% | Total Sugars 2.7g | Protein 34.9g | Vitamin D 0mcg – 0% | Calcium 4g – 0% | Iron 21mg – 119% | Potassium 471mg – 10%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Deep-Fried chicken of the woods recipe

Fried chicken of the woods is super tasty and has great texture. If you like chicken nuggets, you are going to love this wild edible mushroom recipe!

Preparation Time: 10 Minutes Cook Time: 10 Minutes Total Time: 20 Minutes

Type: Appetizer Cuisine: American Yield: 6 Serving

Keyword: Deep-Fried chicken of the woods recipe

Ingredients

•  6 cups chicken of the woods cut into chunks (cut into approximately 1 “x 2” pieces)
•  2 cups all-purpose flour
•  4 eggs
•  2 to 3 cups breadcrumbs
•  3 tablespoons garlic powder
•  3 tablespoons basil
•  3 tablespoons oregano
•  2 tablespoons black pepper
•  1 tablespoon red cayenne pepper (optional)
•  2 teaspoons of salt

Directions

Place all the spices in a bowl and mix well. You can add other spices that you like or adjust the amounts of the spices suggested in this recipe. Place three medium-sized bowls. In a bowl place the flour. In the next bowl, place the eggs and with a fork beat them for a few seconds, in the third bowl, place the breadcrumbs.

Take your spice mix and divide it roughly in half. Pour half in the flour and the other half in the breadcrumbs. Blend the garnishes well on the two plates.

Take a small bunch of sliced ​​mushrooms and place them in the flour combination. Then, put some in the egg mixture. After they are all covered, spoon them into the breadcrumb mixture.

Hold a plate to put the chicken in batter with the mushrooms.

Continue this process until all are battered.

Heat a deep fryer to 350 degrees F. Once heated, carefully place 1/3 of the battered mushrooms in the oil. If your fryer is large, do half. Cook for about 5 minutes or until bright golden colour. Set aside a plate with a paper towel to place the cooked mushrooms.

When it’s ready, appreciate it as a side dish or as a snack.

Serving Tips: These taste great, but have your favourite hot sauce ready!

Batter Tips: Instead of using bowls to make flour and breadcrumbs, use a plastic compartment with a lid and shake them.

Have a peek at my 6 Best Baked Talaba Recipe if you are interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 6 Calories: 460 | Total Fat 4.2g – 5% | Saturated Fat 0.6g – 3% | Cholesterol 10mg – 3% | Sodium 463mg – 20% | Total Carbohydrate 90.2g – 33% | Dietary Fiber 4.5g – 16g | Total Sugars 3.7g | Protein 12.6g | Vitamin D 0mcg – 0% | Calcium 84g – 6% | Iron 23mg – 129% | Potassium 186mg – 4%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Sauteed chicken of the woods recipe

Our neighbour came by last night. He had been in the woods and encountered a huge mass of wood chicken; a Chicken of the Woods wild fungus usually found growing on the trunks of dead or dying trees.

It is one of the easiest to recognize wild mushrooms and therefore the safest to eat with its bright orange top and yellow underside. I had heard of this colourful beauty but had never had a chance to eat one. He said the batter was bigger than he could eat alone and he knew we enjoyed trying new things.

He guaranteed that roasting it in large quantities for a spread was the most ideal method of eating it. Also, he revealed to me that once we ate them, we would know how got their name.

So, delighted with the idea of ​​eating something new and knowing that we would survive because our neighbour had picked them up and we had not, I began to cut and clean the mushroom.

It is a Chicken of the Woods firm in the pan with butter mushrooms so that it cuts very well. The woody parts or brown spots that I threw into the chicken waste bin (I checked with my neighbor the possibility that they could eat them raw first, he said that would be fine).

Preparation Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes

Type: Appetizer Cuisine: American Yield: 4 Serving

Keyword: Sauteed chicken of the woods recipe

Ingredients

• 1 lb chicken of the woods
• 4 tablespoons butter
• 2 tablespoons olive oil

Direction

The mushroom was put into a large skillet with 4 tablespoons of butter. Over medium heat, cook the mushrooms for about thirty minutes or until are well cooked and golden on the sides. Part of the way through cooking, we added around 2 tablespoons of olive oil when they started to stick to the pan.

Well, he was right; they actually have the texture and flavour of the chicken. I’m not Chicken of the Woods for dinner, kidding. Think of eating a piece of fried, dried chicken breast and that’s exactly what it is, maybe with a slightly woody mushroom flavour, but chicken nonetheless.

I had plans to hike in our woods this weekend. Now I plan to pack a bag or two and keep my eyes peeled for the telltale bright orange and yellow sign.

You can check my Lobster And Mushroom Recipe if you are interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 199 | Total Fat 18.5g – 24% | Saturated Fat 8.3g – 41% | Cholesterol 31mg – 10% | Sodium 97mg – 4% | Total Carbohydrate 9g – 3% | Dietary Fiber 0g – 0% | Total Sugars 0g | Protein 0.1g | Vitamin D 8mcg – 40% | Calcium 3g – 0% | Iron 4mg – 23% | Potassium 3mg – 0%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Drunken chicken of the woods recipe

Preparation Time: 10 Minutes Cook Time: 25 Minutes Dry Time: 13 Hours  Total Time: 13 Hour 35 Minutes

Type: Appetizer Cuisine: American Yield: 4 Serving

Keyword: Drunken chicken of the woods recipe

Ingredients:

• 1 pound Chicken of the Woods mushrooms, cleaned and cut into 1/4 ″ thick pieces
• 1/2 cup dry white wine
• 1 medium onion, 1/4 ″ dice
• 3-4 garlic cloves finely chopped
• 2 tbsp. olive oil
• Sea salt and black pepper, to taste
• Optional: freshly cut spices (such as thyme or oregano)

Directions:

In a medium skillet, heat the olive oil over medium-high heat. When the oil starts to get fragrant (before smoke point) add Chicken of the Woods, stirring to coat the mushroom. Cook for 5 minutes.

Add the onion, garlic, salt, and pepper. Stir and cook for another 5-7 minutes until the onion begins to brown. Add 1/4 cup of wine and bring to a simmer.

Cook until all liquid is absorbed, about 10 minutes, and then add the remaining 1/4 cup of wine, stir, and simmer again. In the event that the mushroom is still somewhat hard after this fluid has been absorbed, add more liquid and simmer longer.

Another thing, remove from heat and serve on dry grilled or toasted bread, spread with olive oil or butter, sprinkled with freshly chopped herbs.

Moisture content and drying time will vary from mushroom to mushroom, so I dried them at 110F for 10 hours, and then after checking I turned the heat down to 100F for about 3 more hours.

This left them a bit soggy and easy to break. Thereafter, they can be placed in a glass container or plastic package and stored until you are ready to use them.

Dry woods Chicken works admirably in a soup, stew, or any dish with a long cook time. They can be rehydrated by soaking them in water for 15-30 minutes and then sauté them and prepare them before putting them in the oven or simply putting them dry and letting them soak up the moisture from the dish.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 290 | Total Fat 7.2g – 9% | Saturated Fat 1g – 5% | Cholesterol 0mg – 0% | Sodium 117mg – 5% | Total Carbohydrate 49.8g – 18% | Dietary Fiber 1.1g – 4% | Total Sugars 1.5g | Protein 0.6g | Vitamin D 0mcg – 0% | Calcium 31g – 2% | Iron 21mg – 117% | Potassium 97mg – 2%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Chicken of the woods pasta recipe

This is a deliberately simple recipe because when I find a real option, tender chicken mushrooms, I want to introduce it, not overwhelm it with other flavours. Of course, you could use other mushrooms in this sauce, but the chicken mushroom is what turns simple into extraordinary here.

Preparation Time: 15 Minutes Cook Time: 35 Minutes Total Time: 50 Minutes

Type: Appetizer Cuisine: American Yield: 6 Serving

Keyword: Chicken of the woods pasta recipe

Ingredients:

• 4 tablespoons butter (or vegetable oil), divided
• 1 1/2 pounds young chicken of the woods mushrooms, cleaned and finely chopped
• 1 shallot, peeled and finely chopped
• 1/4 cup dry white wine or sherry
• 1 1/2 cups milk (vegans can skip this and double the amount of broth)
• 1 1/2 cups mushroom or vegetable broth
• 3 tablespoons of flour
• Several fresh sprigs or 1/2 teaspoon dried thyme
• Salt
• Pepper

Instructions:

Dissolve 1 tablespoon of margarine in a skillet over low heat. Add the mushrooms and shallot and cook, stirring frequently, until some liquid has first released and then reabsorbed for about 10 minutes. Add the wine and cook for another 5 to 10 minutes.

 Combine the milk and broth in a small saucepan and heat over low heat.

In another medium saucepan, blend the excess 3 tablespoons of butter over low heat. Add the flour and cook, stirring frequently, for 4 minutes. Remove from heat and add the hot milk/broth mixture gradually. (In case you pour it all in double, it will pile up.)

Add the thyme, reheat, and cook over medium-high heat for 5 to 10 minutes, stirring vigorously and frequently, until it begins to thicken. Add the mushrooms along with salt and pepper to taste.

Serve over any cooked pasta, but fettucini is especially good here. Go lightly with the ground cheddar cheese, if any.

Nutrition Information

Amount per serving And % Daily Values
Serving: 6 Calories: 258 | Total Fat 9g – 12% | Saturated Fat 5.5g – 27% | Cholesterol 24mg – 8% | Sodium 204mg – 9% | Total Carbohydrate 28.9g – 11% | Dietary Fiber 0.8g – 3% | Total Sugars 2g | Protein 4.5g | Vitamin D 6mcg – 28% | Calcium 70g – 5% | Iron 6mg – 31% | Potassium 95mg – 2%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Chicken of the woods soup recipe

Aside from our lovely mushrooms, this woods Chicken Soup recipe is pretty basic. The first step is to mash the mushrooms.

Chicken of the woods grows outward from the centre and spreads easily lengthwise. For this wood Chicken Mushroom Soup, we want our chunks to be in smaller, bite-size chunks, so I started by cutting against the grain into strips about 1-inch wide.

From there, simply lower the mushroom, destroying it with the grain until you have a large pile of shredded chicken from the woods. The mushrooms are then sautéed with carrots, onion, celery, dried thyme, and garlic for a wonderful, savoury, herbaceous flavor (parsley is added at the end, which will really add to the fresh herb of it all).

The cream is carried into the Chicken of the Woods mushroom soup in two ways: It is thickened with a combination of vegan flour and butter, and coconut milk is used to help maximize creaminess. From there, you’re just a few simmer minutes away from enjoying this creamy, toasted, vegan woods chicken soup with mushrooms.

Preparation Time: 15 Minutes Cook Time: 30 Minutes Total Time: 50 Minutes

Type: Appetizer Cuisine: American Yield: 2 Serving

Keyword: Chicken of the woods soup recipe

Ingredients

• 1/2 onion
• 2 cloves of garlic
• 1 large carrot
• 2 stalks of celery
• 1/2 lb. mushrooms with chicken of the woods
• 1/3 cup + 1 tablespoon vegan butter, divided
• Pinch of thyme
• 3 tbsp. all-purpose flour
• 3 cups of water
• 1 cup whole coconut milk
• Salt and pepper to taste
• Parsley, for garnish (optional)

Instructions

Chop the garlic and chop the onion, carrot, and celery. Set aside. Wash your chicken of the woods well and cut it into 1-inch strips against the fibre of the fungus. Use your hands to crush the strips into small pieces.

Melt 1/3 cup of vegan butter and add the shredded chicken from the woods and cook for a couple of minutes.

Add the garlic, carrots, and onions and continue cooking for another 2-3 minutes.

Add the celery and thyme and mix well. Finally add the rest of the butter and flour, stirring well, and cook for a minute or two, always stirring so that the flour does not burn.

Add the water and coconut milk and mix. Bring the soup to a simmer and reduce the heat, stirring occasionally for 10-15 minutes, until your soup is a consistency you like and the vegetables are cooked through. Season with salt and pepper, garnish with parsley and serve.

Nutrition Information

Amount per serving And % Daily Values
Serving: 2 Calories: 775 | Total Fat 59.5g – 76% | Saturated Fat 44.8g – 224% | Cholesterol 81mg – 27% | Sodium 76mg – 3% | Total Carbohydrate 43.6g – 16% | Dietary Fiber 5g – 18% | Total Sugars 7.3g | Protein 5.4g | Vitamin D 0mcg – 0% | Calcium 79g – 6% | Iron 10mg – 58% | Potassium 581mg – 12%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

 Chicken of the woods  Pickled recipe

Marinated Chicken of the Woods Mushrooms is spicy, salty, and meaty morsels that are great additions to charcuterie dishes, salads, and simple turkey and cheese sandwiches. Our family loves them. When we go out looking for fall mushrooms, this is the food I crave the most.

Chicken of the Woods, Laetiporus S. is a mild-flavoured mushroom that is very similar in texture to grilled chicken breast. It can be enjoyed cooked in many dishes as a substitute for chicken. But this recipe takes them away from the role of “chicken substitute.”Its solid and substantial surface makes Laetiporus ideal for pickling or marinating. When marinated, they absorb the flavours of herbs and spices, adding just a hint of earthiness to the oil that covers them.

Preparation Time: 2 Hours Cook Time: 10 Minutes Total Time: 2 Hours10 Minutes

Type: Appetizer Cuisine: American Yield: 20 Serving

Keyword: Chicken of the woods  Pickled recipe

Ingredients

• 5 pounds chicken of the woods
• 2 cups apple cider vinegar
• 2 cups white vinegar
• 3 tablespoons balsamic vinegar
• Lots of kosher salt or sea salt
• Thyme
• Oregano
• Garlic, 1-2 cloves per jar
• Lemon zest from 3 lemons
• Dried red pepper flakes or cayenne peppers
• Capers, optional
• Olive oil, enough to fill all the jars (about 2-3 cups)

Directions

• Cut the Chicken of the Woods into manageable chunks and clean it thoroughly with as little water as possible. A small brush is valuable for removing debris. Remove the tough and stringy portions and save only the tender parts. If the fed specimen is young enough, there may not be difficult to remove sections.
• Cut the delicate chicken segments into chicken strips. In truth, that’s correct “chicken fingers”, about 1/4 ″ thick. You could cut lovely little Chicken of the Woods fans thinner. But, for thicker pieces, just choose strips. Pat the pieces dry with paper towels to remove as much of the water as possible.
• Cover the surface of a skillet with sea or kosher salt and place the cut pieces on the bed of salt. Sprinkle another layer of salt on top.
• Don’t worry, all of this salt won’t be in the finished product. Be generous and pour it in.
  Let the salty strips sit in the salt for 1-2 hours. Ours have lasted up to 4 hours. The salt will draw moisture out of the mushroom spores, which look pretty good.
• After the chicken has rested 1-2 hours in the bed of salt, the pieces will boil in vinegar.
  Bring 4 cups of vinegar to a boil. We used 2 cups of ACV and 2 cups of white vinegar with 3 tablespoons of balsamic added just for flavour. In case you are making a larger cluster, just make sure there is enough vinegar to cover all the mushrooms.
• Gently press the cut pieces of Chicken of the Woods with a paper towel to remove any water that has been drawn off by the salt. Next, shake the pieces in a wire strainer to remove most of the salt.
  Place the chunks in the bubbly vinegar and cook for 5 minutes. Work in small batches, just boiling as many pieces as you can at a time to keep them submerged. The last batches will be a little saltier than the first. The saltiest are my favourites!
• After all the pieces have been boiled and drained, place them in sterilized glass jars with zest, herbs, and spices. Add at least 2-3 long slices of lemon zest, 1-2 garlic cloves, several sprigs of thyme, and a little oregano to each jar. Be generous with herbs. For each 1/2 pint jar, add 1/2 teaspoon or more of red pepper flakes or add 1-2 dried cayenne peppers depending on your spiciness preference. I also like to add 1 teaspoon of capers to each jar primarily for the look, but they make good additions to our salads too.
• Fill the packed jars with olive oil until all the ingredients are covered.
• Place the lids on the jars and let them sit for 24 to 48 hours before tasting. The longer they stay, the stronger the flavours will become.
  

Nutrition Information

Amount per serving And % Daily Values
Serving: 20 Calories: 169 | Total Fat 10.2g – 13% | Saturated Fat 1.5g – 7% | Cholesterol 0mg – 0% | Sodium 38mg – 2% | Total Carbohydrate 10.8g – 4% | Dietary Fiber 0.2g – 1% | Total Sugars 0.1g | Protein 0.1g | Vitamin D 0mcg – 0% | Calcium 9g – 1% | Iron 4mg – 2% | Potassium 30mg – 1%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Dried chicken of the woods recipe

Among the most flexible types of flavorful mushrooms, Chicken of the Woods mushrooms is a delicious treat that can be found throughout the summer, usually after a period of rain. They are most often found on fallen logs in various stages of decomposition.

They also grow from the trunks of living trees and sometimes appear in the ground sprouting from the roots of living or dying trees. In New England, where I do all my collecting, they are most often found in oak or other hardwoods.

Looking for them is a pleasure. Just walk through a favourite woods or a new trail through a wooded area and let your gaze roam the trees on both sides of your path as you walk. In the cool woods light, the vivid orange bracts appear from a surprising distance and often seem to simply reach out and catch your eye. One moment you are wandering through dark green woods.

Preparation Time: 20 Hours Cook Time: 13 hours Total Time: 13 Hours2 0 Minutes

Type: Dried Cuisine: American Yield: 20 Serving

Keyword: Dried chicken of the woods recipe

Ingredients

Equipment: Brød & Taylor Sahara folding dehydrator

6 Pounds chicken of the woods

Direction

Time and temperature: 110F for 10 hours and then reduce the heat to 100F for about 3 more hours.

Since you have a partner available, do your research and find out what condition they are in. The youthful and delicate examples will be delicate to the touch and adaptable. They will be a bright, variegated orange on the top and a very bright sulphur-yellow on the bottom.

Older specimens will appear discoloured, may have a mushy feel, and may contain an impressive number and variety of insects. Harvest them by pulling them or cutting them at the base where they are attached to the trunk or tree. Handle them carefully to avoid bruising, especially along the very sensitive outer edges of the bracts.

Back in the kitchen, you can separate and separate the layered fruiting body into individual leaves. Shake or brush insects or debris. From then on, I like to start from the restricted or stem moulded finish of the frond and slice at the base.

As you cut, you can feel how woody or fibrous that part of the mushroom is. Discard the thick, hard parts and once you start cutting something you can imagine cooking and eating, put that frond aside and cut the next one. By the time all the leaves are ready, they are prepared for cutting or cooking.

The portion you plan to eat can, in theory, be prepared using any recipe for a chicken dish that you like. My experience is that cooking them in a skillet over medium heat for a longer time and finishing them by cooking them covered for a few minutes results in a tender and tasty dish.

The finished product.

One of my favourite attributes of this particular member of the mushroom kingdom is that it is often found in large fruits. It is not uncommon to find five, eight, or even ten pounds on a single tree. Drying up what you won’t be eating fresh is easy and will preserve your find until you’re ready to enjoy it later.

Just keep cutting the clean leaves from the end of the stem into narrow strips about 1/4 ”thick. Cutting along the “grain” of the frond will make the pieces more tender. The thin frond margin can be left intact or cut to any preferred size. At that time put them in the dehydrator is removed and load them.

Nutrition Information

Amount per serving And % Daily Values
Serving: 20 Calories: 525 | Total Fat 0g – 0% | Saturated Fat 0g – 0% | Cholesterol 0mg – 0% | Sodium 75mg – 3% | Total Carbohydrate 120g – 44% | Dietary Fiber 45.1g – 161% | Total Sugars 0g | Protein 5.11g | Vitamin D 0mcg – 0% | Calcium 0g – 0% | Iron 54mg – 300% | Potassium 0mg – 0%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Frequently Asked Question On Chicken Of The Woods Recipe