Chicken of the woods

So what is chicken of the woods?

Chicken of the woods is the nickname given to the mushroom known as the Laetiporus. It is an unusual-looking mushroom as it doesn’t share the standard stem and dome top that most others have. The reason it’s called Chicken of the Woods is because it’s supposed to taste like chicken when cooked, and shares similar names to represent this across the world, such as the chicken mushroom or chicken fungus.

One important note about this mushroom is that some people can be allergic to the proteins and natural toxins it produces, and can cause anything from a slight swelling of the lips, to an intense ill feeling and even in the worst cases, dizziness and disorientation, though if someone is allergic they aren’t in any life-threatening danger unless they’ve eaten a tremendous amount of them.

When first eating them only try a small amount at first to see how well it sits in your stomach. If you start to feel ill you don’t need to worry too much, but it’s a good way to see if you’re allergic to them.

On the whole, they are considered edible and are even classed as a delicacy in some parts of North America and Germany.

Where to find them

They grow across most temperate climates and are especially common in Europe. They tend to grow in clusters with the “shelves” within a cluster reaching from 2″ to 10″ inches across. Some species have been found with clusters weighing up to 45 kg, though this is the maximum they are capable of and won’t make very good eating when they are that old and tough.

Look for mixed woodland on fallen trees. The mushroom is a parasitic species of fungus and so prefers dead or dying trees, mostly of the yew, sweet chestnut, and willow trees. It can also be found on various other types but these are generally your best bet to find some.

If you’re in Europe it isn’t particularly rare, so just head to the largest mixed woodland you can find. When gathering only take to smaller, younger mushrooms that have a nice sulfur yellow to brown color, and avoid any that look like they have bugs within them.

When they get too old the color fades away to a dirty white color, and they normally become home to many insects at this stage, so only stick to the young and fresh ones.

How to identify the Laetiporus

This mushroom is one of the safer ones to try as it doesn’t have any poisonous look alike. The only other mushroom it may be mistaken for is a young horseshoe mushroom, though they are always a lighter color and often hard and woody to the touch.

They can grow individually but normally form in stacks, so where you find one you’ll find plenty.

Always make sure the tops are the right color, which should be a sort of dirty yellow color, often with a brown tint to them. If they have started to go grey and are especially big then leave them be. The flavor and texture aren’t anywhere near as nice at this stage, and these types of mushrooms seem to be especially susceptible to having insects living in them when they get too old.

Other uses

As with many wild plants this mushroom has also been used as a medicine by ancient peoples, though it isn’t really clear exactly what it was used to treat. It is an eating mushroom only and one of the best types out there.

How to cook bushcraft style:

The exact same way you’d cook any mushrooms, on a stick over the fire. If you have a cooking pot and have the option to boil them they work great in any liquid dish, but if you’re just “out in the wild” and fancy a quick snack, cut them into small pieces and skewer them on a stick. Cook on the outside of the fire, not directly in the flames, and give them around 15 to 20 minutes. They should be soft and piping hot all the way through when they are ready to eat.

Nutritional information

Average amount per 100 grams

Calories – 33
Carbohydrates – 6 grams
Fiber – 3 grams
Protein – 14 grams
Fat – 1 gram
Potassium – 150mg