Chicken of the Woods is a vibrant wild mushroom named for its chicken-like texture and mild flavor when cooked. Its Latin name is Laetiporus sulphureus, and it's a great beginner-friendly mushroom for foragers!
But a word of caution: always be sure you've properly identified and fully cooked it. Improper identification or undercooking can cause illness.
How to Identify Chicken of the Woods:
Color: Bright yellow with orange bands when young. It fades to cream or pale beige as it ages.
Shape: Large, shelf-like clusters that stack like roofing shingles, 2–10 inches across.
Underside: No gills! Instead, it has tiny pores.
Where it Grows: ONLY on dead or dying trees—never on live trees or the ground. If it’s not on a dead log, it’s not Chicken of the Woods.
When to Harvest: Late spring through early fall, especially after a warm rain.
Look-alikes: Fortunately, there are no deadly look-alikes, but always be cautious.
Harvesting Tips:
Use a sharp knife to slice it off gently—it has no real stem and is quite smooth. The younger and more vibrant the mushroom, the better its texture and flavor. Older mushrooms can become tough or bitter.
Cleaning Tips:
Do not soak it in water—Chicken of the Woods absorbs water quickly and becomes soggy and flavorless. Instead, wipe it gently with a damp cloth or use a soft-bristled brush.
Where to Find It:
It’s commonly found across North America, especially in:
•British Columbia
•Ontario
•Quebec
Wild Recipe: Chicken of the Woods Wild Rice Soup
Ingredients:
2 tbsp olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, crushed and chopped
2 ribs celery, chopped
2 medium carrots, chopped
1 cup Chicken of the Woods, torn into pieces
1/4 cup dry white wine (optional)
1 tsp thyme
1/2 tsp black pepper
2 tsp salt (or to taste)
1 bay leaf
4 cups vegetable or mushroom broth
1 cup cooked wild rice
3 tbsp potato starch or corn starch
1 can full-fat coconut milk
2 tsp mushroom seasoning (optional)
Instructions:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté for 2 minutes.
- Add Chicken of the Woods, carrots, celery, and wine (if using). Sauté for 4–5 minutes until onions start to soften.
- Stir in thyme, pepper, salt, and bay leaf. Cook for 1 minute.
- Add broth, wild rice, and starch. Stir, cover, and simmer for 20–30 minutes until the carrots are tender.
- Pour in the coconut milk and stir well. Taste and adjust salt as needed.
- Serve hot with crusty bread, good company, and a cozy fire.