Chicken of the Woods Recipe: The Wild Mushroom That Tastes Like Magic!
COTW is a portable mushroom you can find while foraging in forests. Often found on trees like oak, this wild edible treat has an incredibly meaty texture, making it an excellent stand-in for chicken in your favorite recipes. The fresh, young mushrooms are tender and perfect for cooking, whether you want to enjoy them fried for that crispy texture or incorporate them into a marinated dish, like tacos. I’ve spent countless hours foraging mushrooms in the woods, and every time I find a fresh batch of COTW, the excitement is hard to describe. This mushroom is nutritious and incredibly satisfying, with its smooth, bite-sized pieces that are ideal for cooking.
If you’re unfamiliar with wild food, COTW offers a savory and hearty addition to any dish. One of the best ways to prepare it is to parboil it first to avoid any bitter taste, as the mature ones can be a little tough. I love to use it in tacos, especially with a fragrant garlic and lemon marinade that brings out the seasonal flavors of the fall. Whether you’re a plant-based eater or a fan of savory, earthy flavors, this mushroom is an excellent addition to your culinary repertoire, and it’s sure to become a favorite in your home.
What Are Chicken of the Woods Mushrooms?
Description:
Chicken of the Woods is a wild, edible mushroom with a mild taste and a meaty texture. It is often used as a meat substitute.
Growth and Habitat:
- These mushrooms grow on tree stumps, especially hardwoods like willows and oaks.
- They also grow in clusters on trees like oaks and coniferous trees.
Appearance:
- They have a fan-shaped appearance.
- The color can range from bright peach to golden brown.
Texture and Taste:
- The texture is meaty and tender, similar to chicken when cooked.
- The flavor is mild, with a hint of lemony or even crab-like taste, making it a versatile ingredient.
Best for Cooking:
- The young, tender mushrooms are best for cooking, while older, bug-riddled ones are less desirable.
- Mature mushrooms can become tough and watery.
Scientific Classification:
- Chicken of the Woods is a type of parasitic fungus.
- It is commonly known as Laetiporus sulphureus or sulfur shelf.
- It is found throughout North America.
Cooking Methods:
Chicken of the Woods can be prepared in various ways, including:
- Frying in breadcrumbs
- Sautéing in butter
- Deep-frying
- Adding to soups and stock
Enhancing the Flavor:
To enhance the taste, you can use:
- BBQ sauce
- Worcestershire sauce
- Salted seasoning
Storage Tips:
- Store in a brown paper bag in the refrigerator.
- Freeze for later use.
Cultural Significance:
- These mushrooms are often enjoyed in family rituals, especially during mushroom season.
- They are a staple in many nature lovers’ kitchens.
Personal Experience:
I’ve used it at my summer house for a delicious dish. I fried it with a hand-whisked coating of flour and spices, and it was a hit!
How to Clean Chicken of the Woods?
Removing Dirt and Debris:
Start by gently removing any dirt, debris, or bark from the crevices and undersides of the mushroom. Use a soft-bristled brush to avoid damaging the delicate texture.
Wiping Down the Caps and Brackets:
A damp kitchen towel works well for wiping down the caps and brackets. However, be careful not to use too much water, as mushrooms are porous and can absorb excess moisture, making them soggy and flavorless.
Dealing with Persistent Dirt:
If necessary, gently blow off dirt or use a sponge or cloth to remove stubborn particles.
Washing for Heavily Soiled Mushrooms:
If the mushroom is particularly dirty, briefly dunk it in a sink or bowl to remove any creepy crawlies. However, do not soak it too long, as it could become waterlogged.
Ready for Cooking:
Once the mushroom is cleaned, it can be used in cooking!
How To Make chicken of the woods Recipe
Preparing the Marinade
In a small bowl or measuring cup, combine the following ingredients:
- Soy sauce
- Lime juice
- Orange juice
- Red wine vinegar
- Salt
- Black pepper
- Chili powder
- Garlic powder
- Minced onion
- Cumin
- Cayenne
Whisk everything together until well mixed.
Marinating the Mushrooms:
- Place your Chicken of the Woods mushrooms into a Ziploc bag.
- Pour the marinade over the mushrooms.
- Seal the bag and let it marinate for at least 1 hour.
Cooking the Mushrooms:
- Heat some oil or butter in a pan over low heat.
- Sauté the mushrooms until they are cooked all the way through.
Alternative Cooking Method: Grilling
- You can also grill the mushrooms, but keep basting them with the marinade to prevent them from drying out.
Choosing the Right Mushrooms:
- Use young, thick, and soft mushrooms for the best texture and flavor.
Safety Considerations:
- Be cautious when trying new edible mushrooms.
- If you’re unfamiliar with Chicken of the Woods, test it in small quantities to ensure it agrees with your stomach.
How to Make Sautéed Chicken of the Woods
Preparing the Mushroom:
Begin by cutting the chicken and the wooden mushrooms into pieces.
Heating the Skillet:
Heat a skillet over medium heat and add some butter. Once the butter has melted, toss in the mushroom pieces.
Cooking the Mushroom:
Cook the mushrooms until they turn golden brown.
Adding Flavor:
Add some garlic and a shallot for extra flavor. Season with sea salt and thyme to enhance the taste.
Achieving the Perfect Texture:
The texture should be tender and chicken-like, making it a great addition to any wild food dish.
Finishing Touch:
For an added touch, finish the mushrooms with a little more garlic butter to enhance the flavor.
Perfect for Any Setting:
This simple recipe is perfect for a quick meal, whether at home or out enjoying camp cooking in the backcountry.
How to Make Fried Chicken of the Woods
Frying the Mushroom:
Start by frying the young, tender mushrooms in oil until golden brown. The mushrooms’ spongy texture and mild flavor make them a perfect substitute for chicken.
Enhancing the Flavor:
I often add a garlic clove and a squeeze of lemon to the pan for extra taste.
Perfect Pairings:
This dish pairs beautifully with side dishes like beets and greens, making for a hearty and satisfying meal.
Adding a Finishing Touch:
Add a little red-eye gravy or pan sauce for an extra touch.
Ideal for Any Setting:
Whether foraging in Keweenaw, cooking in a restaurant, or just in your kitchen, frying fried chicken in the woods will impress any guest.
How to make Dry Sautéing Chanterelle Mushrooms
Heating the Skillet:
Start by heating a skillet over medium-high heat.
Adding the Mushrooms:
Add young, firm chanterelle mushrooms to the pan. No oil is needed, as the mushrooms will release their natural moisture.
Enhancing the Flavor:
Once the pan is hot, toss garlic and thyme to bring out a delicious, fruity flavor.
Cooking Process:
Cook the mushrooms until they turn golden, spreading them in an even layer.
Using Salt for Taste:
A pinch of salt enhances the taste and helps draw out more moisture.
Perfect Texture and Uses:
Chanterelles have a great texture and are perfect for adding to various meals.
Backcountry Cooking Experience:
I often take mine straight from a backcountry hike and cook them in a dry pan. I let the mushrooms do all the work, releasing their flavors without needing liquid.
Identifying Chanterelle Mushrooms:
These wild edible mushrooms are easily identifiable, especially during their long season, which lasts from late spring to early fall.
Final Result:
The result is a savory treat for a great side dish or a key ingredient in any recipe.
Why You’ll Love This Recipe
Crispy Texture and Creamy Interior
COW is a unique treat that offers the crispy texture you crave and a spongy and creamy interior.
Flavor and Versatility
This mushroom has a delicious flavor, and when marinated, it absorbs all the taste, making it a great option for a vegan or plant-based dish.
Foraging Experience
I remember picking these mushrooms from late spring to early fall during their long season. Once you know what to look for, they’re easy to identify.
Creative Culinary Uses
Whether you make tacos or add them to a new recipe, they’re the perfect way to enjoy nature’s bounty.
Sharing the Experience
You can share your mushroom adventures and even showcase them on Instagram.
Mushroom-Inspired Fun
It’s also fun to buy mushroom-inspired products and custom keychains to remind you of the delicious meals you’ve created!
Chicken of the Woods Recipe (FAQs.)
Q. What does Chicken of the Woods taste like?
Chicken of the Woods has a meaty texture and a mild, lemony flavor, which many say resembles crab or lobster. However, older mushrooms can have a bitter aftertaste that’s less pleasant.
Q. What’s the best way to eat chicken of the woods?
The best way to enjoy Chicken of the Woods is to ensure it’s fully cooked. You can deep-fry, sautéing, grill, or add it to soups and stews. Another great option is to batter the mushrooms for a crispy bite.
Q. Are there Chicken of the Woods lookalikes?
Chicken of the woods is fairly easy for a beginner to identify, but jack-o’-lantern mushrooms are a potential look-alike. They grow in clusters on dead trees or stumps and are bright orange, similar to the mushroom you’re looking for.
Q. How long does Chicken of the Woods last after picking?
Once harvested, chicken of the woods can last up to 7 days in the fridge if stored in a paper bag. However, they’re best enjoyed as fresh as possible.