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Mushrooms, Mycology and Psychedelics > Mushroom Hunting and Identification
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Chicken of the Woods Prep
    #5991076 -

Well, I think I'm finally about to eat my first wild mushroom!  With chicken of the woods, the third time was the charm as someone (none other than my own MOTHER) has pointed me into the direction of some chicken growing on a DECIDUOUS tree.

Of the three specimens I've found this year, this is the first time an ID on the tree will be possible (for me), so I was wondering what tips/advice would you guys give for a first time chicken of the woods mushroom.



Here are a couple questions I have, but feel free to add any additional information that might be useful!

  • Can you freeze this mushroom? I ask this because I don't want to eat a large sum at first.  I'd like to sample it. 

  • What are proper ways of handling, caring, bagging, and storing this edible?  Should I soak it overnight?

  • And finally, point me in the direction to a few good Chicken of the Woods recipes.  Rumor has it chicken sauteed in butter is rather tough, so if you have any recipes for this edible, let me know!

    I'm so freakin pumped!  :grin: :thumbup:

    • Edited by Timberdoodler (08/23/06 09:54 PM)

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    Re: Chicken of the Woods Prep [Re: Timberdoodler]
        #5991256 -

    if you are going to freeze any mushroom, Ive been told you need to cook it up in butter first, or else the mushroom will rot just as fast as it thaws...


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    Re: Chicken of the Woods Prep [Re: Jim]
        #5991477 -

    Well, not rot so much as water log... I have tried this on an experimental basis.
    As the mushroom thaws, the water content and tissue become unstable. Once the tissue is damaged by the freezing, it is unable to retain its water mass, and acts more or less, like a sponge.
    Try it with a champignon or something, let it thaw, then squish it in your palm- the water will seep out quickly.


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    Re: Chicken of the Woods Prep [Re: CureCat]
        #5991868 -

    I think this recipe looks pretty good:

    2 shallots, finely minced
    1/4 c. butter
    2 c. chicken-of-the-woods -mushrooms, cleaned and diced
    1 c. hand-harvested wild rice, raw
    4 c. chicken stock
    salt and pepper
    1/4 c. flat parsley, finely minced

    In a 5-quart pan, briefly saute shallots in 2 T. butter over medium-high heat until translucent. Add mushrooms and saute for 10 minutes. In a 4-quart saucepan, melt remaining butter, add wild rice, and saute for 5 minutes. Combine with mushroom mixture and chicken stock. Add salt and pepper to taste. Cover and bring to boil over high heat. Reduce heat to low and simmer for 20 minutes. Uncover, fluff rice, add parsley, and if necessary continue heating on low to evaporate any remaining liquid.

    Enjoy

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    Re: Chicken of the Woods Prep [Re: xmush]
        #5992088 -

    Well, rather than freezing it...I'll just take a small piece to sample on a day when I can cook it up almost immediately after picking it.  Then, if I don't get sick, I'll pick the rest.

    Thanks for the recipe xmush.  If anyone else has additional recipes, or knows of a website that does, let me know. :smile:

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    Re: Chicken of the Woods Prep [Re: Timberdoodler]
        #5992107 -

    In my opinion. I'd make a chicken soup or something along those lines, then freeze that.


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    Re: Chicken of the Woods Prep [Re: Timberdoodler]
        #5993109 -

    Pick it, clean it, slice it into 1/4 to 1/3 inch strips, saute in oil or butter, cool, bag in portion size bags and then freeze. Chicken mushrooms keep their texture very well this way.

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    Re: Chicken of the Woods Prep [Re: falcon]
        #5993155 -

    they make damn good soup.


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    - Simone de Beauvoir -

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    Re: Chicken of the Woods Prep [Re: Timberdoodler]
        #5993294 -

    Let us know what you end up doing and how it turns out.

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    Re: Chicken of the Woods Prep [Re: Timberdoodler]
        #5993519 -

    I like them best fried.. they can be eaten fried with butter, seasonings, etc. Might also be good in certain types of stir fry.
    The ones that grow straight off of decaying wood don't taste nearly as good IME. Usually that would be the yellow pore one. I prefer the white pore by far. Maybe it's just because of the quality or condition that all of the yellow pore ones that I find are in. :shrug:

    If you have never eaten chicken of the woods before, it might be a good idea to start with a small amount, as they have been known to cause stomach upsets for certain people (it's not common and happens to only a very small % of people that have tried it).


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    Re: Chicken of the Woods Prep [Re: snoot]
        #5993570 -

    They do make good soup adds a nice color and texture. My favorite way to eat them is fried in a skillet. Dredge the slices in flour, dredge the floured slices in egg and water and then dredge them in corn meal. These can be cooked in a skillet with relatively little oil. First time I made it this way I ate way to many and had to sit down a while to digest.

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    Re: Chicken of the Woods Prep [Re: Timberdoodler]
        #5993591 -

    I like to simply fry slices in butter and server on a bun with cheese and tomato. Tastes just like a chick sandwich.

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    Re: Chicken of the Woods Prep [Re: shroomydan]
        #5994402 -

    Thanks guys!

    To begin with, I've yet to see the specimen, but I too am hoping for a white-pored variety (though all specimens I seem to find have yellow pores).

    Secondly, thanks to everyone for chiming in.  Maybe by the end of fall I'll have a chance to try it all!

    I will DEFINITELY let you all know how it goes.  I'm just excited to finally have found chicken on an identifiable tree!

    I hope to put the recipes to work this coming Sunday, or Monday.  I'll let you all know how it goes. :smile:

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