Chicken of the woods are one of the most common, easy to identify edible mushrooms. But, what you might not know is that theres different types of laetiporus species, and some are better than others. Most foragers will agree that the white pored chicken (L. cincinnatus) is the best of all of them.
Today Ill share everything I know about them, and why theyre one of my favorite edible fungi.
Like their other polypore cousins, white chicken of the woods are a parasitic mushrooms of injured, dying or dead trees trees that cause a butt rot and or brown rot. While some Laetiporus species like L. gilbertsonii and L. conifercola consume conifers, Ive only seen L. cincinnatus on hardwood trees, typically red or white oak trees.
White chickens arent as common as yellow chickens, but both of them will start to show themselves at the same time. If we get enough rain, spring usually starts at the end of May where I live in the Midwest and spreads across the Great Plains to the east coast of North America. The bigger flushes happen in July and August.
Chicken of the woods mushrooms are a tasty wild mushroom that can be used in place of meat in many vegetarian and vegan dishes. But it’s important to know which parts are safe and tasty to eat. The information in this guide will teach you how to find, collect, and cook the right parts of chicken of the woods for eating.
An Overview of Chicken of the Woods
The chicken of the woods mushroom, Laetiporus sulphureus, is a bright orange or yellow shelf mushroom that grows in groups that look like shelves on hardwood trees. Its name comes from the fact that when cooked, it tastes and feels like 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. Mushrooms that feel brittle, dry, or woody are 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
When you cut fresh, young chicken of the woods, it might leak a little yellow gel. 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.
- The pores on white chickens are white, and the pores on yellow chickens are bright yellow.
- Yellow chicken of the woods are often riddled with bugs. As a rule, white chickens don’t get bug holes, and I’ve often found them to be perfect with none at all.
- It is usually easier to eat more of a white chicken than a yellow one because the white meat is softer.
- Most of the time, white chicken mushrooms show up on trees and logs as basal rosettes instead of fan-shaped mushrooms, but you can find both types. From what I’ve seen, yellow chickens seem to do better growing on trees as a shelf-shaped group than as a basal rosette.
- When they are ready to be picked, yellow chickens usually have thick, soft leaves. White chickens will be slightly thinner.
Chicken of the woods that has been white pored can be cooked like any other mushroom, but you should only eat the softest 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 it’s time to clean and cook them, I cut off only the softest part of the margin and throw away or dry the tougher parts 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.