Cleaning And Cooking Chicken Of The Woods Mushrooms

Chicken of the Woods mushrooms are a versatile and delicious treat that can be found in forests throughout most of the year, usually after a rainy spell. They are easy to identify due to their bright orange colour and large size. When preparing Chicken of the Woods, it is important to clean them thoroughly to remove any dirt, grit, or insects. This can be done by using a soft-bristled brush or a damp paper towel to gently wipe the mushroom caps and undersides. After cleaning, the mushrooms should be dried and stored properly, either in the refrigerator for up to a week or in the freezer for up to 6 months. Once cleaned and stored, Chicken of the Woods mushrooms can be cooked in a variety of ways, including sautéing, grilling, or barbecuing.

How to identify Chicken of the Woods mushrooms

Chicken of the Woods mushrooms are one of the easiest and most beginner-friendly mushrooms to find. They are commonly found in deciduous woodland, favouring oak and willow trees, but they can also be found on wild cherry and yew. They are saprophytes, meaning they feed on dead or injured trees, and can sometimes be found on stumps, fallen logs, and even living trees. They are typically found in late summer through autumn, but there is an initial flush in spring.

One of the most distinctive characteristics of Chicken of the Woods mushrooms is their bright orange and yellow colouration, which can be spotted from far away. They are also known as sulphur shelf mushrooms due to their bright colour and shelf-like shape. They often grow in large stacks or clusters, with individual shelves reaching up to a foot across. While the bright sulphur yellow and orange colour combination is typical, there can be significant variation even within the same species. Some may have a deeper orange that's almost red, while others may be a more uniform washed-out orange with little to no yellow, or even cream instead.

Another key identifying feature is the underside of the mushroom, which tends to be yellow to cream in colour and has very fine pores instead of gills. The spores are generally white, though a microscope may be needed to differentiate between similar species. Younger mushrooms tend to have a softer, more rubbery texture, while older mushrooms become tough and woody.

It's important to distinguish Chicken of the Woods mushrooms from similar-looking species, such as the jack-o'-lantern mushroom (Omphalotus olearius), which is highly toxic. The jack-o'-lantern mushroom is orange and grows on decaying wood, but it has distinct gills on the underside and is bioluminescent, subtly glowing in the dark. Other look-alikes include the Dyer's polypore (Phaeolus schweinitzii), which has a brown velvety texture, and the woolly velvet polypore (Onnia tomentosa), which is generally brown with a white to cream outer margin.

Cleaning Chicken of the Woods

Chicken of the Woods mushrooms are a delicious treat that can be found all summer long, usually after a rainy spell. They are one of the easiest mushrooms to identify, with their distinctive bright orange colour and large size. They are also known as Sulphur Shelf mushrooms.

When foraging for Chicken of the Woods, there are some important things to keep in mind. Firstly, they only grow on trees, particularly hardwood trees such as oaks, beeches, and other deciduous trees. Avoid harvesting Chicken of the Woods growing on conifers or eucalyptus trees, as these mushrooms may absorb toxins from these trees. Look for bright orange mushrooms with wavy edges and a solid cream to yellow underside. The mushrooms will be very vibrant when young and tender, fading as they age and becoming filled with bugs.

Once you have foraged your Chicken of the Woods mushrooms, it is important to clean them thoroughly to remove any dirt, debris, or small insects that may be hiding in the crevices. Start by separating the shelves of the mushrooms to access all the nooks and crannies. If the mushrooms are particularly dirty, you can dunk them in a sink or large bowl of water to remove any nastiness, but avoid soaking them for too long as they can easily get waterlogged. After a mild wash, use a soft-bristled brush or a mushroom brush to attack any large dirt particles. Finally, wipe the mushrooms clean with a damp cloth or paper towel.

After cleaning, pat the mushrooms dry with a clean towel and let them air dry for a few minutes. Once they are thoroughly cleaned and dried, they are ready for preparation or storage. Chicken of the Woods mushrooms can be stored in the refrigerator for up to a week by wrapping them loosely in a paper towel and placing them in a plastic bag or container. Be sure not to use an airtight container, as this can cause the mushrooms to become slimy or mouldy. If you want to store the mushrooms for longer, you can freeze them. Clean and slice the mushrooms to your desired size, then blanch them in boiling water for 1-2 minutes. After blanching, drain and cool them, then pack them into an airtight container or freezer bag. Frozen Chicken of the Woods mushrooms can last for up to 6 months in the freezer.

Storing Chicken of the Woods

Chicken of the Woods mushrooms can be stored in various ways, including in the refrigerator, freezer, or through dehydration. Here are some detailed instructions for each method:

Refrigeration:

• Clean the mushrooms by wiping them with a damp cloth or sponge and scrubbing gently with a soft-bristled brush if needed.
• Trim away any tough or bug-eaten parts.
• Place the cleaned mushrooms in a paper bag and put them in the refrigerator. Do not store them in the produce crisper as there is too much moisture.
• Mushrooms stored this way can last up to 2-3 weeks, but it is recommended to use them within a week.

Freezing:

• Clean and slice the mushrooms into strips or half-inch chunks.
• Saute the mushroom pieces in butter, herbs, and salt (optional).
• Let the sauteed mushrooms cool down.
• Place the mushrooms in a Ziploc bag and wipe out any frost build-up after a few hours.
• Seal the bag and place it in the freezer.
• Frozen mushrooms can last up to 12 months and can be cooked directly from frozen.

Dehydration:

• Clean and slice the mushrooms into half-inch chunks.
• Place the chunks on a dehydrator tray, ensuring they do not touch.
• Set the dehydrator to a low temperature and run it for 8-10 hours.
• Place the dried mushrooms in a sealed mason jar or Ziploc bag and store them in a cool, dry place.
• To reconstitute, soak the dried mushrooms in water for 15-60 minutes before using them in soups or other recipes.

It is important to note that Chicken of the Woods mushrooms should not be frozen raw as they will turn mushy. Additionally, they should not be soaked in saltwater like other mushrooms, as they will absorb the water and become soggy.

Cooking Chicken of the Woods

Chicken of the Woods is a versatile mushroom with a texture and flavour similar to chicken. It is usually found growing on hardwood trees, fallen logs, or the ground sprouting from the roots of living or dying trees. The mushroom is easy to identify due to its bright orange colour and large size.

When preparing Chicken of the Woods, it is important to clean the mushrooms thoroughly to remove any dirt, grit, or insects. Use a soft-bristled brush or a damp paper towel to gently wipe the mushroom caps and undersides. Avoid using too much water, as mushrooms are porous and can easily become waterlogged. After cleaning, pat the mushrooms dry with a clean towel and let them air-dry for a few minutes.

Once the mushrooms are clean and dry, they can be sliced or torn into pieces. The thinner the slices, the faster they will dehydrate. Chicken of the Woods can be stored in the refrigerator for up to a week by wrapping them loosely in a paper towel and placing them in a plastic bag or container. It is not recommended to store them in an airtight container, as they may become slimy or mouldy.

To cook Chicken of the Woods, heat olive oil or butter in a large skillet over medium heat. Add minced garlic and stir until fragrant and barely browned. Then, add the mushroom pieces to the skillet and cook until they are done to your liking. Chicken of the Woods can also be barbecued or fried, and they can be added to soups, stews, stir-fries, or sandwiches.

It is important to note that Chicken of the Woods should never be eaten raw. Like all wild mushrooms, it should always be cooked before consuming. Additionally, if you are foraging for Chicken of the Woods, only pick them if they are on dead trees or logs, and avoid harvesting mushrooms from conifer or eucalyptus trees, as they may absorb toxins from these trees.

Recipes for Chicken of the Woods

Chicken of the Woods mushrooms have a texture and flavour similar to chicken. They are versatile and can be used in a variety of dishes, from soups and stews to stir-fries and sandwiches. They can also be barbecued like chicken.

When foraging for Chicken of the Woods, look for a large, bright orange mass growing on the trunk or at the base of dying hardwood trees, especially beech and oak, or on large fallen logs. They can be found anytime from early spring to late fall, but the best time to find them in Southern Ohio is in September and October.

To clean the mushrooms, use a mushroom brush or a damp paper towel to wipe them clean and remove any debris. Avoid using too much water, as the mushrooms are porous and can absorb water easily, becoming waterlogged and flavourless. If the mushrooms are particularly dirty, dunk them in a sink or large bowl of water to remove any nastiness or creepy crawlies, but do not soak them for too long.

Once cleaned, the mushrooms can be stored in the refrigerator for up to a week by wrapping them loosely in a paper towel and placing them in a plastic bag or container. Be sure not to store them in an airtight container, as this can cause them to become slimy or mouldy.

Chicken of the Woods mushrooms can also be frozen. To do this, clean the mushrooms, slice them into the desired sizes, and blanch them in boiling water for 1-2 minutes. Then, drain and cool them before packing them into an airtight container or freezer bag. Frozen Chicken of the Woods mushrooms can last for up to 6 months in the freezer.

• Slice or tear the cleaned mushrooms into roughly 1-inch-wide pieces.
• Heat two tablespoons of olive oil in a large, heavy skillet over medium heat.
• Add the mushroom pieces in a single layer and sauté.

Frequently asked questions