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Chicken of the Woods is one of the hardest mushrooms to cultivate indoors, it can take anywhere from 4 to 6 months to start forming Pin Formations. If you Purchase one of our Ready to Fruit Kits, they are fully colonized but will require finesse and patience to get the mushroom to start pinning.It may take 6 months or more for the first fruiting, depending on what month you started your logs (chicken of the woods won’t fruit until summer). After that, you should get mushrooms each summer for 3-5 years depending on how large your logs are.Habitat. Chicken of the woods is found growing on or at the base of dead or dying hardwood trees; most commonly on oak but also cherry or beech. It can also be found on dead conifer stumps.
Table of Contents
How long does it take chicken of the woods to grow?
It may take 6 months or more for the first fruiting, depending on what month you started your logs (chicken of the woods won’t fruit until summer). After that, you should get mushrooms each summer for 3-5 years depending on how large your logs are.
Where does chicken of the woods grow best?
Habitat. Chicken of the woods is found growing on or at the base of dead or dying hardwood trees; most commonly on oak but also cherry or beech. It can also be found on dead conifer stumps.
Can you eat chicken of the woods Raw?
Chicken-of-the-Woods Mushrooms feel a bit like suede in your hand before cooking. They have a very bland taste, and don’t taste anything like chicken, of course. The best that can be said about them in terms of flavour is that they absorb other flavours in a dish. They must be cooked thoroughly and never eaten raw.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
In size, they can range from 5 to 25 cm wide and weigh up to 23 kg. They die off in winter but grow back in the same place year after year. They usually grow in clusters and take around 6 to 12 months to form. They have pores instead of gills to produce their spores.
They grow in two colors, yellow and salmon. The yellow ones are fleshier and the salmon colored flatter. With age, both colors become whitish (do not eat older: see nutrition below).
When collecting, mushroom hunters only cut off the outer 2.5cm edge and collect it, as the youngest part tastes best, as the closer you get to the tree, the woodier the flavor becomes. Younger parts also cause slightly fewer reactions in humans.
Chicken-of-the-Woods mushrooms feel a bit like suede in your hand before cooking. They have a very mild flavor and of course don’t taste like chicken at all. The best thing that can be said about them in terms of flavor is that they pick up other flavors in a dish.
They must be thoroughly cooked and never eaten raw. In fact, before further cooking, e.g. B. the roast to be cooked. Never use old or old parts of it.
nutrition
About half of the people who try chicken of the woods mushrooms are sensitive to it. Some reactions are as mild as lip swelling and lightheadedness; many reactions are more pronounced, such as B. severe nausea and severe vomiting. Older parts of the mushroom tend to be more likely to cause reactions. Those that grow on coniferous trees, eucalyptus or hemlock should not be eaten, since the likelihood of poisoning continues to increase.
Storage Instructions
Freeze, Do Not Dry: Gets very woody when dried.
language hints
When cooked, their texture is somewhat like cooked chicken, hence their name.
How long do chicken of the woods last?
Since chicken of the woods often grows in such large clumps, you often end up with plenty of extra. You can store the mushrooms in brown paper bags inside your refrigerator for seven to nine days, but much longer than that and you will need to employ a long-term storage solution.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
Across much of the Midwest, there are two types of chicken mushrooms. Laetiporus cincinnatus has a cream underside while Laetiporus sulphureus, also known as the Sulfur Shelf, has a yellow underside. Laetiporus cincinnatus often grows over roots at the base of oak trees, while Laetiporus sulphureus grows directly on top of the wood.
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To harvest, use a sharp knife to cut off the mushroom where it is clinging to the rind. Break or cut apart the mushroom shelves. Avoid older mushrooms that are extremely woody or insect damaged.
There aren’t many true grouse lookalikes out there, but as with all wild mushrooms, it’s better to learn from an experienced collector or compare at least two reputable field guides before consuming. Note that chicken of the woods can cause stomach upset in some people. If you’ve never eaten one, it’s best to start with small amounts to make sure you don’t have any problems. I always warn people to treat woodland chicken the same way you would raw chicken when cooking and make sure the mushroom is cooked through before eating.
Because grouse often grows in such large clumps, you often end up with a lot more. You can store the mushrooms in brown paper bags in your refrigerator for seven to nine days, but much longer and you must use a long-term storage solution.
Unlike chanterelles and morels, which don’t freeze well unless they’ve been cooked, the meaty texture of woodland chicken holds up well to freezing. In fact, freezing is the best way I’ve found to store them. Once thawed, use the mushrooms as if they were fresh.
Before freezing, first clean the mushrooms well. Cut off any woody or insect-eaten parts of the mushrooms. Brush off any loose dirt, bark or leaf bits. Rinse the mushrooms well under cold water, then pat dry with a paper towel or clean kitchen towel. It is important that the mushrooms are dry when packed, otherwise the texture will be soft and mushy.
Once you have the mushrooms clean and dry, pack them in freezer bags or, better yet, vacuum them using your Weston or other branded sealer. The mushrooms can be stored in this way for up to a year.
Why is chicken of the woods hard to grow?
Chicken of the Woods mushrooms are slightly parasitic to their host tree in nature and therefore require a different planting strategy than most other log-grown species. To grow these beauties, the log must first be treated by pressure cooking, steaming, or boiling.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
Plant your Chicken of the Woods tribes
1. Cut the logs
Chickens grow on the hardwood species of oak and green ash. Cut healthy, living trees or branches for chicken breeding. Diseased trees or logs that fell a long time ago do not work well. Cut the logs into pieces that will fit in the autoclavable bags that will be used to handle the logs in the next step. Typical wood size should be somewhere between 8″ x 8″ and 11″ x 11″. Avoid using very small pieces of wood (less than two pounds) as they are not as prolific. Field and Forest Products offers kits containing autoclavable bags, plastic collars and foam plugs to be used in the following steps for each wood treatment. When cutting the logs, keep in mind the size limitations of the pressure cooker, steamer, or kettle used to handle the logs.
2. Handle the logs
Place each wood section in an autoclavable bag and push the entire opening of the bag up through the plastic collar and insert the foam stopper. There are three methods of handling log segments. Follow the procedures below for your chosen method. If your logs appear dry they can be soaked for up to 1 hour prior to treatment. After treatment, allow the wood to cool before proceeding to step 3.
This is the most effective treatment. Place the bagged log in the pressure cooker. Avoid plastic touching can surfaces except where the wood rests on the can rack. Add enough water to achieve a 120 minute cook time, which usually requires several inches of water. The log is partially submerged. Important: Always read the instruction manual of your pressure cooker, as pressure cookers differ in design and function. Sterilize at 15 psi for 120 minutes. Cooking can also be done in separate cooking sessions of 60 minutes each.
Place the bagged log in the steamer. Steam the log for at least 3 hours. The contamination rate is lowest when steamed for 6 hours. Monitor the water level while steaming.
Place the bagged log in a large saucepan and allow to simmer gently for 1 hour. Avoid getting water in the bag. You don’t want the wood to get overly wet.
3. Vaccination
Once the logs have cooled, they can be inoculated. If the strains are packaged after treatment, they can be stored in a clean environment until vaccination. Clean the inoculation area and spawning bag well with disinfectant and restrict air movement to reduce the risk of contamination during inoculation. Break the sawdust spawn apart by kneading the bag. Cut or tear open the spawning bag, remove the collar and foam plug from the bagged log, and pour 1 to 1 ½ cups of spawn into each log bag. Quickly reattach the collar and foam plug, then move and wiggle the brood around so that the top and bottom (cut ends) of the log are covered with brood.
4. Incubate
Place the strain in an area at room temperature (ideally 55-70°F) to incubate for 2-3 months. The mycelium spreads across the surface of the tree trunk, creating a white coating that eventually turns yellow and then orange as the tree trunk is colonized. After 2-3 months the stem should be mostly covered in mycelium and ready to be buried outside. Green mold contamination can also occur, but is just a nuisance and shouldn’t affect the Chicken of the Woods.
Is chicken of the woods easy to grow?
Chicken of the woods can be difficult to cultivate, and is therefore recommended for enthusiast growers who have had some success with other more advanced species or are looking to experiment and try new methods.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
Chicken of the Woods sawdust spawn is recommended for log projects only.
Sawdust Spawn is ideal for larger log projects of 10 or more logs.
What’s the difference between hen of the woods and chicken of the woods?
Not to be confused with Chicken of the Woods (Laetiporus, spp.), which is bright yellow, grows in flat shelves, and actually tastes a bit like chicken, Hen of the Woods looks like a fleshy brown head of lettuce and grows at the base of large, old oak trees.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
I’m talking about Hen of the Woods (Grifola frondosa), an amazing edible and medicinal mushroom found across the state every fall. Not to be confused with Chicken of the Woods (Laetiporus, spp.), which is bright yellow, grows on shallow shelves, and actually tastes a bit like chicken, Hen of the Woods looks like a fleshy head of brown lettuce and grows at the base of large, old oak trees. It could also be said to resemble the ruffled rump feathers of a grey-brown layer, which is my best guess as to where its common name came from.
Hen of the Woods mushrooms growing at the base of an oak tree. Photo by Mary Kulis Rapp.
Hen of the Woods is native to temperate deciduous forests in Europe, Asia and eastern North America. In Japan, where this mushroom has been prized for centuries, it is known as “maitake” (pronounced my-TOCK-ee), which translates to “dancing mushroom.” Legend has it that feudal lords generously compensated their subjects for first-class maitake specimens—an equivalent weight in silver—to which the finders danced in joy. As multiple bundles of maitake on a single tree can sometimes weigh in excess of 50 pounds, this could indeed be cause for celebration!
When I first tried Hen of the Woods, I declared it my absolute favorite mushroom. Dozens of wild mushroom dinners later, I haven’t changed my mind. The best way to describe the flavor is deeply woody – this is a mushroom for mushroom lovers – with a satisfyingly substantial, almost chewy texture. I often prepare it by simply chopping it up into bite-sized pieces (after cleaning) and sautéing in a pan with butter or oil until well browned. Add a pinch of sea salt and maybe some fresh thyme and serve on slices of toasted crusty bread. For me, it’s like biting into an October forest!
Hen of the Woods is not only delicious, but also good for you. It’s low in calories, a good source of fiber, and high in vitamins D and B3 (niacin) and antioxidants. A polysaccharide (complex sugar) found in the fungus called beta-1,6-glucans is currently being investigated for its immune-boosting and anti-cancer properties. Numerous scientific studies in animal models have shown that beta-1,6-glugans increase the activity of immune cells, making them better able to recognize and destroy tumor cells of lung, breast and liver cancer. More human trials are needed to prove its potential as a therapy for cancer patients, and some are already underway. Maitake extracts are also being studied to regulate diabetes and treat HIV/AIDS. Apparently, ancient Asian cultures valued the healing properties of this mushroom.
“Hens on Toast” is a popular way to eat this mushroom. Photo by Carrie Deegan.
From an ecological point of view, finding Hen of the Woods does not bode well for the oak host. The fungus is parasitic and causes white stump rot in the heartwood of the trunk of the oak tree and larger roots, eventually leading to the decline and demise of the tree. All of this damage happens underground and inside the tree, where the mycelium of the fungus (the thin branched filaments that do all the work of decay) reside. The process is slow and it can take several decades for Grifola frondosa to fell an oak tree, during which time the fungus’s fruiting body – the Hen of the Woods fungus itself – emerges annually in the fall. The last part is lucky for you, even if not for the oak.
Hen of the Woods is really fun to seek and find. I won’t say it’s “easy” to find one, as I’ve spent hours jogging from oak to oak in a seemingly perfect forest and come home empty-handed before, but the habitat is less difficult more recognizable than for many other native fungi. Once you get the hang of identifying oak trees, all you have to do is check the forest floor around their trunks, which can make it a fun scavenger hunt for the whole family. The thing about actually eating wild mushrooms, however, is that you really should know what you’re doing. The old mushroom hunter’s saying “Every mushroom can be eaten at least once” reminds with black humor that mistakes can be deadly. Hen of the Woods has some inedible lookalikes that might sprout in the same habitat (although thankfully not poisonous ones) and you should always be 100% sure you can identify them before consuming any wild mushroom. Local mushroom experts and enthusiasts are usually happy to help with identification; Look for them online and on social media.
If you think you’ve found a Hen of the Woods but aren’t sure of your ID, the good news is that you don’t have to miss out on trying this delicious woody flavor. Over the past 20 years, Asian growers have developed methods of growing Hen of the Woods on inoculated logs of sawdust, and the mushroom is now commercially available in many grocery stores. I’ve tried maitake, which I bought from Market Basket in Concord, and am happy to report that it’s just as tasty as the wild-collected variety. My advice is don’t skip this fall’s Wild Mushroom Scavenger Hunt — it’s definitely worth it — but there’s certainly more than one way to “hunt a hen” in New Hampshire.
Commercially grown maitake mushroom packaged for the supermarket. Photo by Carrie Deegan.
Carrie Deegan is Community Engagement & Volunteers Director for the Society for the Protection of New Hampshire Forests. Contact them at [email protected].
Where in the US does chicken of the woods grow?
It grows on oak and occasionally other hardwoods in eastern North America, primarily in summer and autumn, but occasionally in spring or winter as well. There are other similar looking and also edible Laetiporus mushrooms that grow in other parts of North America.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
Bright orange and yellow, these edible mushrooms are just as good young and moist as they are aged and crumbled into their own mushroom-flavored spice.
Finding local, natural plants is inexpensive, fun, and yields delicious results. It’s becoming increasingly popular across the country. Seasoned foraging guide Leda Meredith wrote The Forager’s Feast (The Countryman Press, 2016) to break down everything you need to know about this sensation. Learn to identify edible plants in the wild, harvest them without harming the growing plant, and try some original recipes along the way! You can purchase this book from the MOTHER EARTH NEWS Store: The Forager’s Feast.
Chicken of the Forest/Sulphur Rack
Laetiporus sulfureus
This is the entry level mushroom for many novice collectors. Bright yellow-orange and often growing halfway up a tree, it’s easy to spot and hard to confuse with anything else. In good condition, it is also one of the tastiest edible wild mushrooms.
Find
Although there are several shelf fungi that collectors call “chicken”, including a mostly white one, Laetiporus sulphureus is the easiest to identify. It grows on oaks and occasionally other hardwoods in eastern North America, mainly in summer and fall, but occasionally in spring or winter. There are other similar looking and also edible Laetiporus mushrooms that grow in other parts of North America. Host trees vary from species to species. For example, L. gilbertsonii is a West Coast species that grows on both eucalyptus and oak.
Grouse mushrooms only grow on wood and that is part of their identification. But I’ve seen chicken mushrooms that looked like they were growing on a lawn because there was a tree trunk buried just below the surface.
Identify
The fruiting bodies of Laetiporus sulphureus can grow nearly 2 feet across and are usually composed of many individual caps arranged in a shelf or rosette formation. These caps are up to an inch thick and have yellow pores on their underside (there are no gills). The upper surface is bright orange or yellow on young specimens, fading with maturity and exposure to direct light. It has a suede-like texture.
Grouse mushrooms have no stems. If one of the caps is broken, the flesh is white to pale yellow, moist in young chickens, crumbly with age.
Sustainably harvested mushrooms
Although many fungi have essential, symbiotic relationships with trees, the chicken of the woods is a parasitic fungus that can eventually kill its host tree. You don’t endanger the mushroom by harvesting its fruiting bodies (the part we eat). If you spot a chicken of the forest mushroom, its mycelium has already caused irreparable damage to the tree. It is also often found on tree stumps and tree trunks.
Harvest by cutting off the mushrooms near the base. It’s best to harvest them when they’re young and tender, but there are uses for the older, drier ones too (see below).
meal
Prime Chicken of the Woods mushrooms are young enough that their flesh is still moist and spongy but firm to the touch. They are absolutely delicious sautéed, fried or cooked in stews. (Note that all wild mushrooms should be cooked.)
Older grouse mushrooms are often unnecessarily overlooked by collectors. It’s true that their chalky texture never gets tender and soggy, no matter how much liquid is in your recipe or how long you cook them. But once dehydrated and ground in an electric grinder, you have a powder packed with fantastic mushroom flavor that’s great for adding to risotto and other dishes.
To try one of these dishes for yourself, check out this Chicken of the Woods Pasta Sauce Recipe.
More from The Forager’s Feast:
• Foraging wild henbits
• Recipe for Henbit Noodles with Mushroom Sauce
• Collecting morel mushrooms
• Recipe for stuffed morels
Reprinted with permission from The Forager’s Feast: How to Identify, Gather, and Prepare Wild Edibles by Leda Meredith, published by The Countryman Press, a division of W.W. Norton & Company, 2016. Buy this book in our shop: The Forager’s Feast.
Can you eat too much chicken of the woods?
Some say it tastes like chicken, while others might describe it as having a crab or lobster-like flavor. For the most part, people don’t have any problems eating chicken of the woods; however, for a few, as with any food, this mushroom can cause stomach problems.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
One of the most spectacular wild mushrooms is the Chicken of the Woods. Usually found from late summer to early fall, nature lovers will find this polypore easily recognized by its impressive size and bright yellow-orange color. They grow on wood, either on or at the base of dead or dying trees, particularly hardwoods such as oak, cherry, and beech. They can be found on eucalyptus and coniferous trees.
Chicken of the Woods has a lemony, meaty flavor. Some say it tastes like chicken, while others describe it as having a crab or lobster flavor. Most people have no problem eating woodland chicken; However, like any food, this fungus can cause stomach problems for some. When eating a wild mushroom, it’s a good habit to start out by eating lightly and waiting 48 hours to make sure you’re not one of the unlucky few. It is also important to know that all wild mushrooms must be cooked.
I’m Cathy Isom…
from Edible Wild Food/Chicken of the Woods
Do not eat mushrooms that have not been properly identified by a qualified professional, some are LETHAL if ingested. All edible wild mushrooms MUST be cooked.
Caution: Do not consume grouse unless you have harvested it from a deciduous tree. Those growing on yew, conifer, or eucalyptus can absorb some of their oils, which can cause serious ailments.
Photo credit: (top left) Chicken of the Woods mushroom/Flickr.
(bottom right) Sulfur Chicken of the Forest/Missouri Department of Conservation
What part of chicken of the woods do you eat?
Chicken of the woods are parasites, decomposing or infecting living trees, eating them from the inside out. They begin fruiting in the beginning of the summer, and will continue into the fall.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
habitat
To find these, it helps to know how they grow. Grouse are parasites that will decompose or infect living trees, eating them inside out. They begin fruiting in early summer and continue into fall. In my experience, each tree that hosts a chicken mushroom tends to have its own “clock,” meaning you could go somewhere and cut one, then come back two months later and find another on a different tree a mile away. Typically they grow on various oak species in Minnesota and Wisconsin, but they also grow on conifers, particularly on the West Coast and as far north as Canada.
harvest
Chicken mushrooms have a bad reputation with many mushroom hunters. They say they’re tough or boring or that they “don’t pick chickens” as some sort of personal prejudice, which is a shame. Here’s my perspective: finding chicken mushrooms is very easy as far as mushrooms go, but finding chicken mushrooms in prime condition isn’t. You wouldn’t eat an old dried potato, so don’t eat an old, dry, or wormy chicken.
Age and texture are an issue, but I personally examine them more for flaws than anything else. More often than not, most of the chickens you find are infested. It’s also difficult as I’ve found chickens in prime eating condition, but due to nature’s whims they are covered in larvae. To make the problem worse, even if the fungus only has a hole or two you can see if it sits in your fridge at room temperature for a day or two or worse (think a coop market).
To inspect them for bugs to cut into the mushroom where it connects to the tree and to see if you can see some sort of tunnel like an anthill, if you can keep cutting into the mushroom and move Go further and further to the top until you can no longer see any tunnels. This should prevent small worms from continuing their work and feeding in your fridge, they will actually crawl into your fridge if you’re not careful.
Different types
I have eaten two types of chickens: Laetiporus sulphureus with yellow pores and Laetiporus cincinnatus with white pores.
They are both great to eat but there is something about the white pore variety that I like more, they seem to be even more tender even as they age than the yellow variety. I can often eat more of the mushroom, including the tender stalk of some mushrooms. Apart from these two, according to Tom Volk, in the United States there should also be:
West Coast
L. gilbertsonii, L. gilbertsonii: grows on eucalyptus or oak
L. conifericola: grows on conifers
East Coast and Great Lakes
L. huroniensis: yellow-pored, grows on conifers
L. sulfureus: yellow-pored, grows on oak
L. cincinnatus: white-pored, grows on oak
Laeitporus cincinnatus (my favorite species)
As I mentioned before, white pored chickens are my favorites and they seem to prefer growing from the roots of trees rather than straight off the sides of trees, but I’ve found them to grow in both situations as you can see on the Pictures can see above and below.
They are also rarer than yellow hens, which can be found almost anywhere in the summer. If you find a Cincinnatus, consider yourself lucky.
Allergic reaction
Although not exactly common, some people get a numb feeling in their lips after eating wood chicken. If it happens to you, don’t worry, but the rest of your mushroom picking career probably won’t involve gargantuan amounts of chicken of the woods.
I know at least two people who still eat the mushroom despite getting the reaction, and I’ve heard of people developing the reaction over time. It may be a strange feeling, but it won’t kill you.
Should I Avoid Growing Chickens on Coniferous Trees? Maybe.
Laetiporus/chickens really don’t have any doubles to speak of, in my opinion, but it’s generally recommended not to eat grouse that grow on coniferous trees. Well, I’m not trying to go against science, but it just isn’t that easy.
While it’s fairly well documented that Northwestern chickens growing in coniferous trees can give some people an upset stomach, that doesn’t happen to everyone.
My commercial harvesting friends in Oregon say they avoid harvesting Laetiporus gilbertsonii, which grows on eucalyptus, but I have a friend who recently traveled to Alaska to hunt and spoke to several people who have had no problems up there Harvest and eat chickens growing on spruce trees.
Basically, chickens that grow on coniferous trees are more likely to be G.I. upset in some people, but it’s not a guarantee. So if you harvest a new species that grows on a tree you’ve never eaten before, taste a small amount to make sure you like it, just like you would with any new food.
conservation
As far as preserving your chicken mushrooms, I think you have two options: canning and freezing. I prefer pickling to freezing because even if the mushrooms are cooked before freezing, they seem to develop some kind of texture.
Pickling preserves the texture of mushrooms better than any method I’ve found. The acidity you add to a curing liquid also makes it a natural addition to a vinaigrette or as a way to reduce the fat in a rich sauce.
Many hunters in Minnesota and Wisconsin, where I hunt, like to freeze these, and it works, with one caveat: never freeze chickens raw. Water expands as it freezes and destroys texture, plus it’s just a terrible waste of your freezer space.
To freeze these, sauté them in plenty of butter with some herbs like thyme and salt to taste, but don’t brown the mushrooms, you just want to remove water and browning would limit the options you have when defrosting.
If you put them in the freezer, be sure to put plenty of butter or fat in the plastic bag, Tupperware, or container you’re storing them in, as this will help ward off freezer burn. Finally, choose a container that will expose them to as little air as possible.
recipes
More chicken of the forest
More
35 Essential Wild Mushrooms Every Collector Should Know
Does chicken of the woods taste like chicken?
Chicken of the woods, when cooked, tastes as it’s named, like chicken. They are juicy and have a meaty texture, and it tastes just like many poultry types of meat and is a great chicken alternative for vegans and vegetarians.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
There are many edible mushrooms around the world.
Most of these mushroom foods can be grown domestically, or you can find them growing in the wild.
From morels to portobello, these are popular mushrooms around the world.
Some types of mushrooms are even considered a delicacy in some regions.
Another popular mushroom would be the chicken of the forest.
The grouse is so versatile that many collectors go hunting for it.
What is exciting or unique about this mushroom? Could it be his taste? If so, what does Chicken of the Woods taste like? let’s find out
What is Chicken of the Wood?
First things first, what exactly are chickens of the woods? These are edible mushrooms that grow on the bark of trees.
Its scientific name is Laetiporus sulfureus, and it has many names as well.
The chicken of the woods is most commonly known as the mushroom chicken, and they are also known as the sulfur shelf, chicken mushroom, or mushroom chicken.
Not to be confused with another mushroom called Hen of the Woods.
These are fungi that grow on dead or dying trees.
The fruit bodies are the edible parts of these mushrooms and they are fleshy and the cap is grooved with rounded edges.
They are light in color and can be found in bright yellow to orange ranges.
Their spores are white to off-white and they also lack gills, which is a distinctive feature.
They are not difficult to miss and you can spot them, usually growing on oak, cherry and beech trees.
However, they are seasonal and available from late summer to early fall.
Although this fungus is not difficult to identify, carry a proper identification guide with you when foraging.
What does Chicken of the Wood taste like?
Chicken from the woods tastes like chicken when cooked, as the saying goes.
They’re juicy and meaty in texture, taste like many types of poultry, and make a great chicken alternative for vegans and vegetarians.
It tastes salty, sour and sweet.
Chicken of the Woods can be used to create stunning savory and gourmet dishes.
They go well with any cooking style and recipe and can be prepared in a variety of ways.
Also known for its sour taste, grouse has a lemony flavor.
However, this flavor is relatively mild and not very acidic like the citrus fruits.
These mushrooms are also salty, and their flavor profile is similar to seafood like lobster and crab.
Chicken from the woods is also soft, tender, and stringy in texture, and it feels almost like munching on crab legs or tender chicken.
Chicken of the forest also has excellent nutritional value.
They are a good source of protein, vitamins A and C, and potassium.
These mushrooms also have medicinal benefits.
Rich in antioxidants and anti-carcinogenic compounds, they are also known to have anti-inflammatory properties and help manage diabetes.
How do you cook chicken from the woods?
You can seek these mushrooms from the forest.
Make sure your mushrooms are adequately washed and properly cooked.
You can cut the mushrooms into pieces to cook them evenly.
However, this is entirely up to you.
A classic mushroom soup works well too, and you can settle down with a warm bowl of soup after a hard day of foraging.
There are many ways to cook mushrooms, and you can sauté them, grill them, or even use them as a main ingredient in dishes like risottos.
These mushrooms can also be fried or baked and eaten as a snack.
They taste like chicken and can replace chicken meat.
Recipes that call for chicken breasts pair well with boneless chicken, and they also make a great substitute for tofu.
They tend to be a little salty in taste, so make necessary changes to the recipe or season in moderation.
Chicken mushrooms also have a lemony flavor, so pairing them with herbs like cilantro can bring out the flavor.
However, be careful when eating chicken from the wood, as some people have reported suffering from gastritis.
Conclusion
While these mushrooms make for a hearty meal, they’re also healthy.
They’re low-carb and keto-legal, and you can have these even if you’re on a diet.
Normally you would make mushrooms as a side dish, but with the right recipe, you can make them the star of the show.
You can substitute any mushroom recipe while making chicken from the woods.
You can find chicken mushrooms at your local farmer’s market or right in the woods, but be careful not to confuse them with other poisonous mushrooms.
Will chicken of the woods grow on pine?
Can You Eat Chicken of the Woods Growing on Pine? Chicken of the woods growing on pine should be avoided at all costs as these are coniferous (not deciduous) trees which contain toxins that can become absorbed by the fungi, causing serious gastric upset in humans.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
But can you actually eat this mushroom?
Is grouse edible? Chicken of the woods is a perfectly edible mushroom when harvested and plucked from a deciduous tree when the flesh is light in color and has a tender, velvety texture, as this marks a young, fresh mushroom. It must then be thoroughly washed and boiled to prevent stomach problems.
This flavorful mushroom is often a popular and versatile meat substitute in many vegetarian dishes, from soups to fried chicken strips.
From safely identifying the real mushrooms from the scammers to preparing them at home, we, the mushroom experts, have chicken of the woods facts to help you seek with confidence!
Chicken of the Woods at a glance
The chicken of the woods was first described in 1789 by French botanist Jean Baptiste F. P. Bulliard as Boletus sulphureus, meaning “yellow fruit fungus.”
It was later transferred to the mushroom genus Laetiporous to reflect its “rich” and “porous” appearance.
Due to its anti-inflammatory and anti-carcinogenic properties, it has long been used as a medicinal mushroom in traditional European cultures and today even by the people of southwestern Ethiopia.
Chicken of the Forest Identification
The chicken of the woods can be identified by its curled, fan-shaped claws, which are 20 inches or more in diameter.
You’ll typically find several of these brackets stacked on top of each other – giving the fungus its alternate name “Sulphur Rack”.
The caps have a velvety finish and range in color from striking bright yellow and orange to pale pink with sulfur yellow edges.
Is Chicken of the Woods yellow underneath?
Yes, young mushrooms have a sulfur yellow underside, while older brackets develop a faded pale yellow color.
The underside is covered with thousands of microscopic white pores, instead of the gills (paper-thin structures) found among common wild mushrooms.
Can Chicken of the Woods be white?
The grouse’s caps fade with age and are beige or white in hue. White caps are still edible, but have a pungent flavor and are too brittle to become tender when cooked.
Hats that “break like wet chalk if you pry them off a tree,” advises Rachel Shulman of the Sustainable Living blog, “are definitely too old to eat.”
There is a distinct species known as the white-pored grouse (Laetiporus cincinnatus).
This can be distinguished from L. sulphureus by its rosette growth formation as opposed to stacked brackets and its off-white underside and reddish-orange surface with little to no yellow coloring.
Where to find Chicken of the Woods?
Grouse grows throughout Europe and eastern North America on standing or felled wood, usually the dead or rotting trunks of oak trees.
They also grow on mature cherries, sweet chestnuts, yews, cedars, willows and beeches.
Does Chicken of the Woods grow on maple trees?
According to Midwest America Mycological Information, chicken of the woods can also grow on hardwood maples (such as black maples and sugar maples).
You can easily grow your own chicken of the woods on a 3 foot maple trunk from a recently felled tree, as older wood has already grown fungal spores.
Are Chicken of the Woods Safe to Eat?
Chicken of the woods is considered a safe mushroom when cooked thoroughly, but that depends on where it’s growing.
Karen Stephenson, wild food education expert at Edible Wild Food blog, advises eating chicken from forests that “only grow on deciduous trees” like oak, maple, beech, etc.
“Those that grow on yew, conifer, cedar, hemlock, and eucalyptus,” Stephenson warns, “can absorb some of their oils, which contain toxins.”
Can you get sick eating Chicken of the Woods?
As long as it is harvested from the right source, plucked when young (bright colors, tender, springy texture), and thoroughly cooked, grouse should not cause disease.
However, some people with food intolerances may experience nausea, swollen lips, or lightheadedness, although side effects are more likely when older (paler) mushrooms have been consumed.
Chicken of the woods can also be bought dried or fresh, but be sure to “identify exactly what species it is,” urges medicinal mushroom guru Austin Collins of Healing Mushrooms, “as there is a lot of conflicting information as to where or how Laetiporus sulphureus is growing.”
Can you eat woodland chicken that grows on pine?
Forest chickens growing on pine trees should be avoided at all costs as they are coniferous (not deciduous) trees that contain toxins that can be absorbed by the fungi and can cause severe stomach upset in humans.
Does Chicken of the Woods really taste like chicken?
According to Mushroom Appreciation, some collectors have compared the flavor to chicken or a generic meat quality, while others have described it as lemony and sometimes “cooked crab or lobster.”
Chicken of the Woods lookalike
True Chicken of the Woods is found on mature or dead hardwood trees in Europe and eastern North America, but is often confused with similar fungal species such as Laetiporus gilbertsonii and Laetiporus conifericola that actually grow in western North America.
While these cultivars sport the same sulfur yellow underside coloration and layered fan-shaped brackets, they grow on the sides of conifers like spruce, fir, and hemlock.
Another possible lookalike is Meripilus giganteus due to its similar habitat, although this species has a light brown surface with brown/black bruising around the edges.
Is there a fake Chicken of the Woods mushroom?
From above, the bright orange or yellow velvety surface of the poisonous jack-o’-lantern mushroom (Omphalotus illudens), which grows in the forests of North America, can easily be mistaken for L. sulphureus, but discerning collectors will spot the gills beneath its capped pores.
“Combining location with some macromorphological traits is the easiest way to tell if you’ve found a real L. sulfureus,” shares lifelong mushroom hunter and photographer Barbara Batokova of Fungi Woman.
Hen of the Forest vs. Chicken of the Forest
The maitake or chicken of the forest mushroom (Grifola frondosa) is a distinct species of fungus, belonging to the family Meripilaceae, as opposed to the Polyporaceae, and has a noticeably duller, gray or sometimes brown appearance.
Their caps are much smaller with prominent ruffles and grow in tight tufts as opposed to defined piles giving them the appearance of chicken feathers.
How do you wash Chicken of the Woods?
Place the entire cluster in a sink filled with cold water and gently pull each cap apart, checking for damage, insects, or discolored sections that should be removed with a sharp, sterile knife and discarded.
After cutting off the mushroom caps, rinse each healthy piece individually and quickly pat dry with a paper towel to avoid waterlogging.
What time of year can you find Chicken of the Woods?
It is most plentiful from early summer through fall, with the growing season typically beginning in late May and ending in late August.
However, collector and nutritionist Adam Haritan of Learn Your Land encountered grouse in late November in western Pennsylvania.
Does Chicken of the Woods grow in spring?
Grouse can occasionally grow in spring when the weather brings periods of consistently cool and humid evenings as this provides the perfect conditions for the fungus to spread its spores.
How to dry chicken from the woods?
For great results, Oliver Carlin of wellness site Curative Mushrooms recommends chopping the mushroom into 1/4-inch pieces before placing in a dehydrator (if you don’t already have one, this one is amazing!) and setting it on a low heat 8-10 hours.
Note that it gets quite woody and chewy as it dries.
How to store Chicken of the Woods
You can freeze the uncooked mushrooms for up to 12 months, or store them in a paper bag in the crisper of your refrigerator where they will stay fresh for up to 7 days.
Dehydrated mushrooms can be stored in a sealed mason jar or Ziploc bag in a cool, dry place for up to 7 months.
How do you eat Chicken of the Woods?
Woodland chicken can be used in soups if cut into chunks, but the easiest method is to cut into strips like real chicken and marinate in soy or teriyaki sauce before grilling or frying.
How Long Should You Cook Chicken of the Woods?
Grilled or fried mushroom strips should be cooked over medium-high heat, about 5 minutes on each side, until golden brown.
If they are prepared in the oven, they should be baked in a preheated oven at 350 degrees for 20-25 minutes.
How do you know if Chicken of the Woods is cooked?
Thoroughly cooked woodland chicken should have a golden brown appearance, similar to a well-cooked chicken breast, and should be tender in texture.
Depending on your cooking equipment, it can take more than 5 minutes on the grill or more than 25 minutes in the oven to cook properly.
Is Chicken of the Woods a Polypore?
Yes, polypore refers to groups of fungi with large fruiting bodies that grow in a bracket formation, often with pores on the underside of their flesh like grouse.
This fungus also goes by the name sulfur polypore, according to The Wildlife Trusts.
Does Chicken of the Woods come back every year?
The grouse begins life as parasites, feeding on decomposing wood and emitting fruiting bodies in summer.
They continue to develop into fall before dying off in winter, but their pores release fungal spores in the same place, which multiply in the following spring.
How to grow Chicken of the Woods
In winter, cut a healthy live log from a deciduous tree such as oak that is at least 3 feet long and 4 to 6 inches in diameter.
To encourage fruiting for many years, you must treat it by steaming or boiling, and inoculate it by drilling holes in the tree trunk and planting root fungus spawn before incubating.
Here is a detailed guide on how to grow grouse indoors.
Conclusion
In summary, chicken of the woods is a safe edible mushroom when properly prepared and cooked, and is best harvested in its juvenile stage when the caps are a striking orange and sulfur yellow hue and tender and spongy to the touch .
Beware of poisonous false mushrooms that share the bright colors and fan-shaped brackets of chickens of the woods.
Keep in mind that the original and safest form has a smooth, porous underside instead of gills, grows only on deciduous trees, and is found in eastern North America and Europe.
Sources:
https://www.foragingcoursecompany.co.uk/foraging-guide-chicken-of-the-woods
https://fungiwoman.com/pages/laetiporus-sulphureus-chicken-of-the-woods
https://www.quora.com/Is-a-hen-of-the-woods-mushroom-the-same-as-a-chicken-of-the-woods-mushroom
https://www.mushroom-appreciation.com/chicken-of-the-woods.html
https://healing-mushrooms.net/chicken-of-the-woods
What does chicken of the woods smell like?
One particular mushroom, excellent in dishes that use cream with cheeses like Camembert or Brie is called Chicken of the Woods. When picked fresh, it is very tender and oozes yellowish liquid. It actually smells like chicken. Also known as Sulphur Shelf, due to its bright orange-reddish color.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
*Fruiting bodies are the parts of the fungal organism normally found above ground. In some species, the subterranean organism or mycelium can take up much subterranean space as its thin filamentous parts reach out to gain moisture.
Making Camembert or Brie is actually quite simple and you can age it in your fridge with one of our Camembert & Brie Kits. Start with our Camembert Baby Brie CheeseMaker Kit and make eight types of cheese. If you love this cheese like I do, you’ll want to get hold of more of the essential ingredients needed to make eight more. Or buy the pack which allows you to make many, many batches.
Preparation of the mushroom
To prepare this mushroom before cooking, brush off all debris and insects. If the texture of the sample is very dry and woody near where it was cut from the tree, discard that portion. It’s pretty tough. You want to cook the tender pieces. Using a sharp knife, slice the mushroom into thin (1/16-1/18 inch) slices. In a large skillet heated to medium-high heat, add some butter and/or olive oil and sauté for a few minutes or until mushroom is tender. Add a little low-sodium chicken broth or plain water. Unlike other mushrooms, this one needs quite a bit of moisture when cooking. It doesn’t taste well done. Add some cream or milk. Reduce for a few minutes over medium heat. Add a little Camembert, Brie. This cheese adds some thickening and flavor to the dish. Salt and pepper a bit. If you want to thicken more, make a diamond shape and add it to the pan. Add some fresh thyme and cook for a few more minutes. Reduce heat. Pour the thickened mixture over the noodles.
-Enjoy
Steve Shapson
Disclaimer: Never eat a mushroom you find without first talking to a mycologist and confirming that the mushroom is safe to eat. Eating wild mushrooms can make you sick or cause death.
Prepare the chicken of the forest mushrooms
When should you harvest chicken of the woods?
Chicken of the woods can be found during late summer and early fall. They typically grow in clusters on tree trunks or branches. The mushrooms are a rusty brown color and have a chicken-like texture. Chicken of the woods is edible and has a nutty flavor.
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
If you’re looking for a delicious, earthy-tasting mushroom to add to your meals, look no further than Chicken of the Woods.
This fungus is found on trees and grows in clumps that resemble chickens.
While it can be eaten raw, many people prefer to cook it first.
In this blog post, we will discuss when to harvest chicken of the woods so you can enjoy its unique flavor.
When to harvest chicken of the forest?
The best time to harvest grouse is when the mushrooms are young and firm.
Older mushrooms are tougher and have a stronger flavor.
Grouse can be harvested throughout the summer, but it is important to avoid harvesting in hot weather as the mushrooms can spoil quickly.
Look for mushrooms between four and eight inches in diameter.
When harvesting grouse from the wild, properly identify the fungus before picking it.
Some mushrooms that resemble grouse can be poisonous.
What time of year can you find grouse?
Chicken of the Woods can be found in late summer and early fall.
They typically grow in clusters on tree trunks or branches.
The mushrooms are rusty brown in color and have a chicken-like texture.
Chicken of the woods is edible and has a nutty flavor.
It can be used in place of chicken in recipes.
How long does it take for the chicken of the forest to grow?
It can take up to six months or more for the chicken of the forest to grow.
However, the wait is worth it because this mushroom is delicious.
Grouse has a slightly sweet and nutty flavor, making it a popular choice for gourmet meals.
Plus, it’s packed with nutrients so you can feel great while eating.
If you want to add chickens of the woods to your garden, be sure to give them plenty of space.
This mushroom grows large and can take over an area if left unattended.
But with a little care, you can enjoy this delicious mushroom for months.
How do you harvest and clean grouse?
The best way to harvest chicken of the woods is to cut it off at the base of the stalk.
You can then use either a knife or your hands to pry the mushroom off the stem.
Use caution when handling grouse, as its gills can release a bitter compound that can cause skin irritation.
Also, be sure to clean your hands and any tools you use thoroughly after harvesting grouse, as the gills can harbor harmful bacteria.
The mushrooms can be cleaned by brushing off the residue and then rinsing them in cold water.
The gills on the underside of the mushroom can become discolored very quickly, so it’s best to clean them off as soon as possible.
How can you tell if Chicken of the Woods is still good?
Well it’s pretty simple.
Grouse is a durable mushroom, so it should be perfectly edible as long as it shows no visible signs of spoilage.
However, because woodland chicken is a wild mushroom, there’s always a chance of contamination, so it’s important to cook it thoroughly.
If you’re not sure if a wild mushroom chicken is still good, it’s always best to play it safe and throw it away.
Grouse mushrooms are relatively cheap, so you don’t have to take any chances.
How do you test if a mushroom is poisonous?
There are several ways to test whether a mushroom is poisonous.
One option is to cut the mushroom in half and look at the inside of the cap.
If it’s white, then it’s probably safe to eat.
However, if it becomes discolored or browned, it is likely toxic.
Another way to test a mushroom is to taste a small amount.
If it tastes bitter or metallic, it’s probably toxic.
Finally, you can also check if the gills on the underside of the cap are black.
If so, then the mushroom is poisonous.
If you’re ever unsure whether a mushroom is safe to eat, it’s best to avoid eating it.
Mushroom poisoning can be very dangerous, so it’s always better to be safe than sorry.
Conclusion
Chicken of the Forest is a delicious edible mushroom that can be harvested all year round.
The best time to harvest grouse is when the mushrooms are young and have not yet opened their caps.
If you wait until the mushrooms have open caps, they will become too tough to eat.
Happy Harvest.
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How big does chicken of the woods get?
Individual “shelves” range from 5 to 25 cm (2 to 10 inches) across. These shelves are made up of many tiny tubular filaments (hyphae). The mushroom grows in large brackets – some have been found that weigh over 45 kg (100 pounds).
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
Description[edit]
Laetiporus sp. from Anamalai Hills, Southern Western Ghats, India from Anamalai Hills, Southern Western Ghats, India
Individual “shelves” range in diameter from 5 to 25 cm (2 to 10 in). These shelves are made up of many tiny tubular filaments (hyphae). The fungus grows in large brackets – some have been found weighing over 45 kg (100 pounds). It is most commonly found on wounds of trees, mainly oaks, although it is also commonly found on eucalyptus, yew, sweet chestnut and willow, and in some species on conifers. Laetiporus species are parasitic and produce brown rot in the host on which they grow.
Young fruit bodies are characterized by a moist, gummy, sulfur yellow to orange body, sometimes with bright orange tips. Older brackets become pale and brittle, almost chalky, sting slightly and are often riddled with beetle or snail/woodlice holes. Similar species include Laetiporus gilbertsonii (fluorescent pink, more amorphous) and L. coniferica (common in the western United States, particularly on Norway spruce).[2] Edibility characteristics for the different species have not been well documented, although all are generally considered edible with caution.
Sulfur mushroom sometimes returns year after year when the weather suits its sporulation preferences. From late spring to early fall, the Sulfur Regal thrives, making it a boon for mushroom hunters and a bane for those concerned about the health of their trees. This fungus causes brown cube rot and embrittlement, which in later stages leads to the collapse of the host tree as it can no longer bend and bend in the wind.
Chicken of the Woods (Laetiporus cincinnatus) in Prospect Park, Brooklyn, New York on October 5, 2012.
Phylogenetics[ edit ]
Phylogenetic analyzes of ITS, nuclear large subunit, and mitochondrial small subunit rDNA sequences from a variety of North American species have delineated five distinct clades within the core Laetiporus clade:[3]
In addition, phylogenetic clades from Japan, Hawaii, South America, Europe, and South Africa have been identified.[4]
Edibility [ edit ]
The mushroom can be prepared in most ways that chicken can be prepared. It can also be used as a substitute for chicken in a vegetarian diet. In addition, it can be frozen for long periods of time and retain its edibility. It is considered a delicacy in certain parts of Germany and North America.
L. sulfureus prepared dish prepared dish
In some cases, consumption of the fungus causes “mild reactions…for example, ‘swollen lips’ or, in rare cases, ‘nausea, vomiting, dizziness and disorientation’ in sensitive people.”[5] This is thought to be due to a number of Factors including allergies to the fungus’s protein or toxins that are only reasonably stable at high temperatures. As such, many field guides [who?] urge those who eat Laetiporus to exercise caution, eating only fresh, young staples and starting with small amounts to see how well it sits in their stomachs.
Laetiporus sulphureus has a strong ability to inhibit staphylococci (Staphylococcus aureus) and a moderate ability to inhibit the growth of Bacillus subtilis.[6]
Species [ edit ]
See also[edit]
laetiporus sulphureus chicken of the woods grow room
See some more details on the topic can you grow chicken of the woods indoors here:
How To Grow Chicken Of The Woods Mushroom Indoors?
You may have heard of mushroom cultivators growing chicken of the woods in growing bags in basement shelves or in petri dishes in laboratories.
Source: growmyownhealthfood.com
Date Published: 5/24/2021
View: 4425
[Gourmet] Chicken of the Woods (indoor growth parameters …
It seems like a pretty tough mushroom to grow indoors. Would you be willing to do a step by step instruction on how you do it?
Source: www.reddit.com
Date Published: 5/22/2021
View: 2631
How to grow Chicken of the Woods on logs Instructions
1. Cut the logs. Chicken grows on the hardwood tree species of Oaks and Green Ash. · 2. Treat the logs. Place each log section into an autoclavable bag and push …
Source: www.fieldforest.net
Date Published: 9/26/2021
View: 1576
Can You Grow Chicken of the Woods Indoors? – Kylon Powell –
To grow chicken of the woods indoors, you will need a piece of wood with a root ball already attached to it. These can be purchased at …
Source: kylonpowell.com
Date Published: 1/20/2021
View: 7116
Chicken of the woods fruiting blocks indoors – Shroomery
here some fruits I harvested a month or so ago. showing pretty normal fruit development. you can see the top and pores of both. here’s one of them prepared …
Source: www.shroomery.org
Date Published: 12/2/2022
View: 8441
Chicken of the Woods: Indoor cultivation – myco-tek.org
Their initiation strategy was a cold shock, which many of you guessed would be the case, but the kicker is where they fruited from. No holes …
Source: mycotek.org
Date Published: 5/20/2021
View: 8062
Chicken of the woods cultivation indoors? – fungi – Permies.com
D anyone succeed to grow chicken of the woods (Laetiporus sulphureus) indoors? Any good info on how to grow it?
Source: permies.com
Date Published: 12/30/2021
View: 3003
Chicken of the Wood — Shroom Stop
Chicken of the Woods is one of the most difficult mushrooms to grow indoors. It can take anywhere from 4 to 6 months for needle formations to form. If you purchase one of our Ready to Fruit Kits they will be fully colonized but will require finesse and patience to get the fungus to attach. Below we have highlighted the standard procedures for getting the forest chicken to form primordial and fruiting bodies. We often recommend this mushroom species to more experienced growers who are up to the challenge. Alternatively, if you leave the fungus to its own devices (time permitting), it will eventually find a way to multiply and form fungal fruiting bodies.
Patience & Waiting – Spawn Run/Colonization
1. Spawn Run (colonization) – Allow the inoculated mushroom growing kit to incubate at room temperature. This takes 2 to 3 weeks. Once the grow kit is densely and evenly covered with white to pink colored mycelium, move on to the next stage.
Observation Stage – Primordial/Pinhead Formation
2. Pinning (initiating fungus formation) – reduce temperature, increase relative humidity. Note that the mycelium continues to grow upwards toward the filter spot as it senses oxygen. You can choose to fold the bag down as shown in fig 3 by folding the bag down. We shorten the time it takes for mycelium to find and grow through the filter spot.
*If no primordial or pinhead formation occurs within 2 months, proceed to the next stage to initiate and encourage fungal formation.
How To Grow Chicken Of The Woods Mushroom Indoors?
Chicken mushrooms, also known as “chicken mushrooms,” are edible species of mushrooms that taste incredibly similar to chicken, earning it the nickname “chicken of the woods.” This species of mushroom is easily recognized by its yellow and orange mushroom clamps that overlap and grow in clusters. You are in the right place if you want to learn how to grow chicken of the woods indoors.
Outdoors you will encounter grouse growing high up in a tree because it is a heart rot fungus. As a species of heart rot fungus, it grows and sucks nutrients from wood, resulting in the appearance of brown heart rot. Being a parasite, the chicken of the forest can cause its host tree to die, or at least wither and weaken.
Why should grouse mushrooms be grown?
Chicken of the Woods is a type of mushroom that really tastes like chicken!
Try cutting up a few pieces of this mushroom, dip them in batter and roll them in finely diced breadcrumbs. Next, ask your friends and family members to give them a taste. You won’t be able to tell the difference between chicken strips and real chicken strips!
Grouse mushrooms are also a fantastic source of protein! If you are vegan, you should consider including them in your diet. You can use them to make chicken patties, chicken sandwiches, or chicken crepes. They are a cruelty-free source of protein, antioxidants and nutrients.
If you don’t like the taste and texture of mushrooms, you might want to change your mind after trying Chicken of the Woods!
Steps to growing Chicken of the Woods indoors
You may have heard of mushroom growers raising woodland chickens in grow bags on basement shelves or in Petri dishes in laboratories. Unfortunately, there isn’t much documented research on the large-scale production of mushrooms in a strictly confined environment. While these methods are practical, growing mushrooms in hardwood logs and sawdust blocks is the most reliable means of raising grouse. To grow and bloom, chicken of the forest, all you need is the following:
nutrient source
humidity
Darkness
Unlike plants, mushrooms don’t need sunlight because they don’t have chlorophyll. Keeping them in the shade helps the mycelium spread out its fibrous hyphae to take up nutrients from its host. Read on to find out how to grow grouse indoors!
Vaccinate logs for spawn
Cut a piece of hardwood from a tree trunk
Grouse is known to grow best on oak trees, but you can use any hardwood species to cut out a piece of log, such as ironwood, maple, tulip poplar, river birch, cherry, honey locust, or black walnut. The best time to fell your log is during the winter when the trees are dormant.
Make sure the wood you choose is:
Disease and infection free
At least 3 feet long
4 – 6 inches in diameter
The bark must be intact when you pull it out of the tree. Use fresh hardwood. It is recommended that you cut your trunks from a tree that has been felled recently or has not been dead for more than a month. Pieces of wood that have been lying around in the wild for a long time have already attracted enough fungal spores. Your grouse mushroom spawn no longer wants competition!
Drill holes in your log
Next you want to drill holes in your log to begin the seeding process. To drill holes, you will need a 5/16-inch multi-purpose drill bit. You can start by drilling holes two inches from each end of your log. The distance between the drill holes should be at least six inches or more. Your holes must be drilled in rows, so the total number of rows will depend on the width of your log. For reference, not that a piece of log two to three inch radius typically has three rows of drilled holes for inoculation.
Note: Don’t drill too many holes as this can affect the healthy growth of your Chicken of the Woods mushrooms.
Introduce your Chicken of the Woods mushroom spawn
You can order Chicken of the Woods Spawn online or buy it at a local store.
Insert the spawn plugs into the holes you’ve drilled and tap them to make sure they’re deep enough. Next, cover each hole with melted wax.
This will help your spawn from drying out and keep insect infestations at bay. It is recommended to use cheese wax as it stays soft and flexible even in winter. Cover the ends of your log with wax. If you notice any signs of damage or deep cuts on the edges of your log, you should cover those with wax as well.
Harvest chicken of forest mushrooms
Keep your logs in the shade to help them incubate. Just make sure you water them deeply every few weeks, especially if you live in a dry climate. Your inoculated log will produce mushrooms after a year and each log will last you for the next five years!
Delicious chicken of the forest!
Conclusion
Growing Chicken of the Woods mushrooms indoors is easy!
When it comes to grooming, just remember the following commandments:
Place the logs in a shady area
keep them moist
Do not use the same log for more than seven years
Much luck!
Chicken of the woods mushrooms – how to grow, forage & eat w/ recipe!
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In this article, you will learn how to find, identify, grow, and cook grouse mushrooms.
Video below: A beautiful chicken of the wild fungus growing on an old oak tree in a residential area in Mt Pleasant, SC. This is a Laetiporus sulphureus, a woodland subspecies chicken, growing above ground on the sides of standing trees/stumps. As you will learn in this article, other chicken subspecies grow from underground tree roots.
*Note: The above video showing Chicken of the Woods mushrooms may not display or play if you are running ad blocking software – sorry! Disable temporarily and update to view.
Grouse Mushrooms – the mushroom with the taste and texture of real chicken
Every summer in late July we drive by one of our trusty Chicken of the Woods mushroom patches that has produced giant mushrooms at the same time for the last 10+ summers.
Bingo! Watching us from the foot of a large dying oak tree, another large orange/white grouse will inevitably appear within the same general time frame each summer.
In case you’ve never heard of them, chicken mushrooms are gourmet mushrooms with the same flavor and texture as chicken. Yes, seriously!
Do Chicken of the Woods mushrooms really taste like chicken?
Yes, once cooked, tender young parts of Wild Mushroom Chicken really do taste shockingly similar to chicken (meat) and even have a chicken-like texture.
Sure, there are a lot of unusual or exotic meats that people say “taste like chicken,” but there aren’t many mushrooms that fall into that category. Just so you know we’re not full of it, we ran a little experiment…
We served some friends some breaded fried chicken fingers and asked them to guess what they were eating…
Drum roll… they all thought they were eating really good chicken fingers – from a bird, not a mushroom. When we told them they eat mushrooms, they couldn’t believe it.
We had to pull out our phones to show them pictures and descriptions to prove the point. (Don’t worry: our Chicken Fingers Chicken of the Woods recipe is below.)
So next time someone tells you they “don’t like mushrooms,” ask them if they like chicken. If they say yes, then there’s at least one mushroom out there that they’re likely to like.
Next we go into detail: a) how to find and identify grouse, b) how to breed them and c) how to cook them.
Part 1: How to Find and Identify Chicken Mushrooms
Now let’s explore how to find and identify chicken mushrooms…
Before we go any further, a quick warning: you should never eat a wild mushroom or plant unless you are 100% sure you have correctly identified it. There are many mushrooms and plants that will kill you or make you very sick, and no meal is worth dying for. (Please read our article Beginner’s Guide to Foraging: 12 Rules You Must Follow to Ensure You Forage Safely and Responsibly.) Let’s talk about how to identify grouse of the woods mushrooms… There are several subspecies of grouse -Fungi According to mycologist Tom Volk, there are at least six different subspecies of fungi that go by the common name “chickens of the woods.” These subspecies can be identified by: pore color (yellow, white, salmon) location on tree (on an upright tree/trunk or emerging from the ground from underground roots) growth habit (overlapping shelves or rosettes) geographic location (west coast, east of the Great Plains etc.) Tree species (oak, eucalyptus, etc.) ALL types of woodland chicken are edible (*with a small caveat) and taste great, but some taste better than others. Caution: Some grouse can grow on eucalyptus, yew, cedar, and other trees that contain compounds toxic to humans – so only eat grouse that grow on hardwood/deciduous trees to be safe. Our trusted spot about a mile from home produces Laetiporus cincinnatus, a breed of chicken considered by many to have the best flavor and texture of them all — or at least equals Laetiporus sulphureus. How to Identify Grouse Mushrooms: A 4-Step Checklist While grouse is a relatively easy fungus to identify, remember that you should always exercise the utmost discretion if you are new to finding wild foods, including mushrooms . As mentioned above, there are many varieties of poisonous mushrooms. Here are four steps to identify a chicken of the wild mushroom: 1. Season: Like plants, mushrooms bear fruit at certain times of the year. Grouse mushrooms only fruit in summer to early fall.
2. Tree species & growing area:
Grouse typically grow on oak trees, but we’ve seen them on cherry, beech, poplar, and other hardwoods as well. As mentioned above, there are some chicken species that can grow on eucalyptus, yew, cedar, and other trees that contain compounds that are toxic to humans. It’s not advisable to eat grouse that grows on tree species other than hardwoods, as the fungi pick up compounds from those tree species that could give you GI discomfort or worse. You will always find woodland chickens growing on trees, stumps, or roots of dead or diseased/dying trees. Some species grow from the aerial parts of the trees, others from the base or roots. You will not find a chicken of the woods out in the open field, or growing on anything that is not a sick, dead, or dying tree.
3. Cap and pore surface characteristics:
a. Regardless of the subspecies, chicken mushrooms will always have varying shades of orange/peach on the top (often striped) and either light yellow or white on the underside/pore surface.
b. The grouse does NOT have gills on its underside. Instead, they have tiny pores where the spores are released.
c. Unlike the familiar hat and stalk mushroom shape we’re all familiar with from cartoons, chicken mushrooms do NOT have stalks. Instead, they form either large composite brackets or individual shelves.
4. Spore print
Grouse mushrooms have a white spore print.
To take a spore print, place one of the mushroom clips, pore side down, on a glass surface or plate. After a few hours, enough spores will have been released to see their color.
You can often get a spore print simply by looking at the ground or wood below where the fungus grows in the wild.
Nutritional Profile of Chicken of the Woods
According to a 2017 analysis published in the journal Pharmacogn, 100 g (dry weight) of forest chicken has the following nutritional composition: 15 g protein
70.9 grams of carbohydrates
2.1 grams of fat
5.8 g ash (“ash” refers to the total amount of vitamins and minerals in a food)
5.8 g dietary fiber *Note: This study analyzed Laetiporus sulphureus. As the study details, grouse (and other mushrooms) is an excellent source of protein while providing a wide range of beneficial micronutrients.
Although each variety of mushroom has a unique nutrient profile, The New York Times points out that mushrooms in general:
“contain a modest amount of fiber and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folic acid. Mushrooms are also high in antioxidants like selenium and glutathione, or GSH, substances thought to protect cells from damage and reduce chronic disease and inflammation.
Some studies suggest that mushrooms are the richest dietary source of another antioxidant called ergothionein, or ERGO, which is also found in large amounts in red beans, oat bran, and liver. ERGO and other antioxidants are mostly concentrated in the caps, not the stems.”
Part 2: How to Grow Your Own Chicken Mushrooms As we wrote in our article 6 Gourmet and Medicinal Mushrooms You Can Easily Grow in Your Garden, Chicken of the Woods is one of the top gourmet mushrooms that we recommend people to grow At home in your own “mushroom garden”. To grow your own wild mushroom chicken: 1. Plan ahead and use only freshly cut hardwood. First, plan ahead. Do you have access to freshly cut hardwood logs or a freshly cut hardwood stump? (Don’t use softwoods/conifers.) You should use wood that has either just been felled or hasn’t been dead in more than a few weeks. The longer a log or cut stump sits, the more likely it is that other fungal spores have landed on it and started colonizing it, meaning more competition for your woodland chickens. 2. Get tools. Here are all the tools you’ll need to inoculate your logs with chicken brood: a multi-purpose 5/16-inch drill bit for drilling holes;
beeswax or cheesewax to plug the holes once you’ve put spawn in (canning wax is not ideal because it will become very brittle and will likely fall off);
a hammer to tap the spawn dowels in place; 3. Order spawn. Here you can buy Chicken of the Woods Spawn Plugs. Check out the instructions on Amazon to determine how many spawn plugs to purchase based on the amount of wood/logs you have. When in doubt, get more spawn plugs than you think you need. You can always keep extra mushroom plugs in your fridge for up to a few months while you find more fresh logs. 4. Inoculate your logs. Drill holes, insert and tap in spawn plugs, then cover each finished hole with melted wax. You can melt your wax on a stovetop in a cheap aluminum cake pan and apply it to the clogged hole with a brush. You don’t want to inoculate mushroom strains in the middle of freezing temperature. Ideally, you have at least another month with no freezing temperatures in the forecast to ensure your chicken-of-the-woods colony gets off to a good start. 5. Position your logs and wait. Place your finished logs outside in a fully shaded area and wait. If it doesn’t rain once a week during the warm months, water your logs deeply with a sprayer to keep the mycelium of the forest chickens inside happy and growing. How long does it take for woodland chicken to make mushrooms? It can take 6 months or longer to fruit, depending on what month you started your logs (chicken of the woods will not fruit until summer). After that, you should get mushrooms every summer for 3-5 years, depending on how big your logs are. Once the fungus has run out of food (lignin in the wood) they are done. 6. Harvest. If you see small chicken mushrooms fruiting on your logs, lean the logs upright against a railing, wall, or other structure. This allows them to grow unhindered and also prevents them from growing into the dirt. It’s important that you keep the tree trunks shady and well-watered while they are fruiting to ensure the largest, softest chicks of wild mushrooms are possible. It’s up to you to determine when to cut them from the tree trunk. We recommend waiting no longer than a week. It’s a balance between size and tenderness. How Much Are Grouse Mushrooms Worth? How much do they cost? Thinking of selling some of your grouse? Chefs/restaurants buy gourmet mushrooms for between $12 and $25 a pound (or more for unique species). Chickens reach the high end of this range, around $20 a pound. If you happen to find them being sold at a grocery store/co-op, you can probably expect to pay $25/lb or more. Part 3: How to Cook and Eat Wild Mushroom Chicken Now that you have your wild mushroom chicken, it’s time to eat! Our favorite way to eat chicken of the woods is lightly fried into chicken fingers (see recipe below) and dipped in homemade honey mustard. They also make a great chicken substitute in Asian stir-fries, chicken parmesan, or any other recipe that calls for chicken. Chicken from the woods stays firm and surprisingly meat-like when cooked, so no substitution math is required. If a recipe calls for 1 cup of real chicken, simply use 1 cup of Wild Mushroom Chicken instead. Can you eat grouse raw? As mushroom expert Paul Stamets explains, eating mushrooms raw is not a good idea. First off, cooking mushrooms breaks down the chitin in their cell walls, making their nutrients available and also making the mushroom easier to digest. Cooking also kills potential pathogens and breaks down heat-sensitive toxins in the mushroom. Can you be allergic to chicken mushrooms? Yes. People can be allergic to just about anything, including chicken mushrooms. If this is your first time eating grouse or any other new food, only eat a small amount before going all out… And make sure you cook it well first! How long does chicken of the forest last? We’ve been storing chicken from the woods in ziplock bags in the vegetable drawer of our fridge for over 4 weeks. Can you freeze grouse? If you can find them on a large tree or log in perfect conditions, you can harvest massive amounts of grouse. If you have more than you can possibly eat or store in the fridge, cut your chicken into chunks that fit in freezer bags, then pop in the freezer. They freeze quite well and freezing doesn’t seem to negatively affect their flavor or texture. You can also dehydrate woodland chicken, but we recommend freezing as the best long-term storage method for the best flavor and texture. Recipe: Chicken Fingers Roasted Mushrooms Now for our favorite chicken from the woods recipe… Print Chicken Fingers Roasted Mushrooms You won’t believe you’re eating Chicken of the Woods instead of chicken with this easy roasted mushroom Mushroom “Chicken Fingers” recipe! Enjoy dipped in honey mustard or with your choice of topping/sauce. Ingredients 1 cup organic all-purpose flour for frying + 1/2 cup for dredging your mushrooms (explained in the instructions) (you can also use whole wheat flour like organic whole wheat)
1/2 teaspoon baking powder
1/2 teaspoon finely ground sea salt
1/2 teaspoon smoked paprika + 1/2 teaspoon regular paprika
1/2 teaspoon onion powder
1 teaspoon garlic powder
dash of chili powder
Pinch of freshly ground black pepper
1/8 teaspoon mustard powder
1 large egg we use duck eggs
1/3 cup milk We use organic whole or raw milk
enough organic sunflower oil or other frying oil to cover your mushrooms in the pan you’re using. We use a flat-bottomed wok
1 lb Chicken of the Woods, cut into desired size chunks Instructions Cut mushrooms into desired size chunks. We quarter or halve them to the size of traditional chicken fingers, but you can make nugget-sized pieces instead. Place 1/2 cup flour in a medium bowl. This is your “digger” bowl. You should get a light dusting of pollen on the entire outer surface of each mushroom before submerging it in the milk/egg mixture. Place the egg and milk in another mixing bowl and whisk. You dip your dredged mushrooms in your egg and milk mixture before adding them to your frying mix. Prepare your frying mix by adding all of the dry ingredients (flour, spices, etc.) to a large bowl. Whisk them together until evenly blended. Once your mushrooms are: 1) dredged and 2) dipped in your egg and milk mixture, drop them into the large bowl of dry ingredients and coat evenly. When the frying mixture is evenly coated, shake off any extra frying mixture. We like to place them on a drying rack on a baking sheet until we’re ready to put them in the fryer (you can just use a plate if you like). Heat your cooking oil. Every stovetop heats differently, but we turn ours to around 4.5. You’ll know your oil is hot enough when you add some flour and it starts to sizzle. Go ahead and have a drying/cooling tray ready before you start roasting your mushrooms. We like to use a baking sheet with a drying rack on it. Next, start frying your mushrooms until golden and crispy, flipping each piece after a few minutes. It should only take about 4-5 minutes to cook each mushroom if the oil is in the ideal temperature range. Let them cool for a few minutes, then serve them with your favorite chicken finger dip! Some of our favorites include homemade honey mustard (made with honey from our neighbour’s bees) or a good BBQ sauce. Have fun growing, collecting and eating thanks to Chicken of the Woods mushrooms! KIGI, More Fun Mushroom Articles You May Like: How To Identify And Use Chanterelle Mushrooms
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