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|Chicken of The Woods Mushroom: An Edible Wild Mushroom

Copyright © 2009 Cherie Kuranko “InkSpot” All Rights Reserved

Dubbed Chicken of the Woods or the Chicken Mushroom, the Sulfur Shelf mushroom is a delicious mushroom to hunt, can and cook with.

It has an orange-red colour, with wide-spreading brackets or shelves, which can be located attached to tree trunks or logs. It can normally be found expanding in dense clusters with one shelf expanding atop the other. Individual shelves can grow 2-12 inches or more across. The inner flesh is white, not changing if bruised. It has a robust musky odor.

The stem is practically non-existent and the mushroom appears to virtually grow out of the side of its host log or tree. It’s not uncommon to find hundreds expanding collectively on just 1 log or tree trunk.

It has a rather soft, suede like really feel and a soft, cheese-like white flesh. Firm, but slightly squishy. Squeezing a piece of cheese has a comparable feel to squeezing a piece of Chicken of the Woods. It is best picked when the brackets/shelves are modest to medium sized. The bigger brackets don’t taste as properly, even though they are edible. It has white spores.

Chicken of the Woods can appear slightly different from a single geographic place to an additional. It’s tough to miss when walking in the woods with its vibrant orange-red colored shelf. The contrasting lemon-peel yellow edges and underside of shelf make it one of nature’s most beautifully colored mushrooms.                                     

Search for Chicken of the Woods in late summer season and fall on rotting logs or stumps. They will also develop on the trunks of reside trees, especially trees that have wounds or dying trees. The mycelium can live in a log for numerous years ahead of you will see fruiting bodies, but once it appears it can fruit on the very same log for a number of seasons.

The flavor is not overly sturdy and at times sour in older, larger brackets. When cooked, the flesh type of peels apart like chicken does following it’s been cooked. It is an excellent mushroom to use is primary dishes, specially poultry recipes. Mix it in with rice dishes, stir fry, stews or even goulash recipes. It could be also be used in fresh, tossed salads.

Chicken of the Woods can be preserved by canning. Cut the mushroom into large, bite sized chunks if canning it. It holds its shape really properly when canned. Frying or sautéing this mushroom is alright, but it dries out quickly if overcooked—keep the pan on reduced and preserve lots of butter in the pan. Garlic and butter are tasty, basic components to use when sautéing Chicken of the Woods.

Uncover other wild, edible mushrooms by clicking on the hyperlinks under:

Chanterelle Mushroom &amp Discover How to Clean Chanterelle Mushrooms

Meadow Mushroom

How to Can Mushrooms

Copyright © 2009 Cherie Kuranko “InkSpot” All Rights Reserved