My Experience Cooking Chicken of the Woods

Jenel S. picture of Chicken in the Woods frying in a pan with Olive oil and garlic.

My pic Jenel S. Freshly harvested, Chicken of the Woods.

I am not really a mushroom fan, or person. I never liked mushrooms as a child. I should really prefaced all of this by saying that I am not a picky eater. I will try and enjoy many foods. Mushrooms though are a little 'yick' to my taste buds. I think it is rather the texture, because they flavors can be quite wonderful. I did enjoy a delicious mushroom soup in Burlington Vermont, about 15 years ago. I love forget the name of the restaurant, but it was the one really memorable mushroom occasion.

I go in search of plants and herbs on almost a daily basis. Upon my seeking of fall plants for harvest, I past an OLD OAK tree, long lost of leaves, and color and life, but tall and high into the sky. Picture to come. I should have taken a picture of the tree, and will have to go back to take one. It was truly magnificent. There were numerous large clusters of orange mushrooms, and I felt from my experience with nature and wildlife that this was an edible mushroom. So I gathered a piece and took it back home to investigate. 

I soon discovered that this was Laetiporus sulphureus, or Chicken of the Woods. My mushroom collecting friends told me this was a great specimen, and that it tastes rather delicious like chicken. Well, I must say my curiosity got the better of me, but my stomach was thinking- no thanks! 

I looked up the tastiest looking recipe, and decided to make some of this supposed mushroom delicacy. I should tell you that this mushroom does have some nutritional benefits, and let me share that briefly. Nutritionally this mushroom is a source of protein, fiber, carbohydrates, calories, as well as Potassium, Vitamin C and Vitamin A. There are some great websites with loads of information on this mushroom. I like this site. https://curativemushrooms.com/chicken-of-the-woods-mushroom

For me, this is more of an exercise of experience, as an herbalist, rather than a mushroom hunter, which I do not intend to become. That all being said. We had quite a harvest of this mushroom, and I have subsequently froze some of it; a lot of it! 

Quickly rinsing the mushrooms.

Beautiful picture taken by my friend Amy.

​I broke apart the pieces of the mushroom as they appear in layers. I brushed off all the pieces, and I wanted to rinse briefly, as I did read that soaking is not a good idea with this mushroom. (It can become water-logged). I put the pieces in cool water and swished really quickly and poured of the water, and repeated. That was it! 

Ingredients you need to cook this bad boy: 
5 Cloves of Garlic
2 cups of sliced Chicken of the Woods
1/4 cup chopped Parsley
Sea Salt
1/4 teaspoon Paprika
1/2 teaspoon Garlic powder
1/2 cup white wine (dry) *I actually used an herbal infused wine I had made with Mimosa flowers, but that would be a whole new blog post. 
Extra Virgin Olive Oil


Dice up your fresh garlic and put in the frying pan with a generous helping of Olive Oil and turn the heat on medium. Then add all the other ingredients, starting with the mushrooms. This cooks really quickly. Oh wait! Cook 5 minutes, then add the wine and cook 3 more minutes or until the wine is absorbed, and SERVE. That is it! Really quick. 
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