Chicken-of-the-Woods

I have written a few posts on foraging and natural history in Britain, here’s a little post about a lovely edible mushroom:

As I was walking in Lyme Park at the weekend I kept an eye out for edible goodies. Lyme Park is great for oyster mushrooms because of the large number of beech trees in the forests there. However, I did not expect to find a splendid chicken-of-the woods growing on a dead tree trunk just off the path to the children’s play area! Goodness knows how many had walked past it unaware of the delicious treat..

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Although I am by no means an expert, I recognised it straight away – a large bracket fungus with multiple brackets with a beautiful and almost garish orange and sulphur-yellow coloration. In fact, another name for it is the sulphur polypore (the polypore part is because it doesn’t have gills on its underside like a typical fungus, but many tiny pores). There really is nothing else like it, so you can be pretty certain of what it is.

However, before I go on: always confirm you have correctly identified the fungus and check more than one field guide. The two I use are the River Cottage Handbook No.1: Mushrooms, for quick reference and the Collins Fungi Guide for more detailed descriptions. If you are not 100% sure of what you are picking, don’t pick it!

As with all fungi there is a certain amount of variation – there can be many brackets or a few, they can be a range of widths from a few inches to a couple of feet, the brackets can be neat and flat, or can look as though they’ve poured out and frozen, like orange lava, in a Dali-esque manner. The one I found had grown around blades of grass, trapping them like flies on amber. I didn’t take it all because I thought I’d see if the intact part would grow back – if I’m lucky I might be able to collect a regular ‘crop’ over the next few months!

Unfortunately, I didn’t take a photo in situ because my phone has run out of batteries, but here’s a few pictures I have found in books and on the ‘net that shows off this variation:

2013-08-08 21.47.13   chicken wood tallchicken woods flatchicken woods tall

From (in order) John Wright, First Nature, Cornell University, Malcolm Storey

Chicken-of-the-woods, or to give its scientific name Laetiporus sulphurous, is only found on trees, and the trees can be living or dead. It is usually found in the Summer and Autumn, and occasionally in Winter if it is a mild one. It grows most commonly upon oak and also yew, cedar, cherry wood, sweet chestnut, and willow. It is worth pointing out that all Laetiporus species are edible except if found growing on poisonous trees such as yew and cedar.

Whilst on the subject of edibility, I should also mention that Laetiporus sulphurous is only edible when cooked.

Cooking with Chicken-of-the-Woods

This fungus is called chicken-of-the-woods because it’s firm flesh is pale and fibrous but tender, like chicken breast. For that reason it makes an excellent meat substitute for vegetarians. What a coincidence it is that I have a friend visiting me who is vegetarian; we could put the chickeniness to the test.

I did hope it was good because the chicken-of-the-woods I found was pretty big, weighing in at 2 kilograms and bigger than my head! It therefore would keep me and my visiting friend Stuart in meals for most of the week.

Preparing it is simple. Separate the brackets from each other and trim away and tough woody bits then rinse it under the tap briefly to get rid of any soil and creepy-crawlies, then slice it reasonably thinly. Then it is just a question of integrating it into a recipe. As you slice, you’ll notice that the flesh is rather dry, so when frying it you should add a little water so that it can absorb it and become more typically mushroomy in texture.

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Its firm flesh is tender and yielding and definitely has a truffle aroma and flavour when cooked – there’s a lot of umami going on in that mushroom! It’s definitely the tastiest wild mushroom I have found thus far. We couldn’t understand why it hasn’t been cultivated as food because it was so substantial and satisfying, and better than any TVP, Quorn or other mock meats. Maybe I’ve found a gap in the market…

Here’s what I made with it:

One third was turned in simple mushrooms on toast  – a recipe can be found for that here – the only changes I made was to add a little water after a few minutes’ sautéing, and to omit the cream/milk. Whenever you try a mushroom the first time, this is the thing to cook for it shows it off in all its glory! It fed 4.

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The second third was used in a stir fry with the typical stir-fry veg, soy, (vegetarian) oyster sauce and, again, some water. This really showed off its meaty qualities. Excellent. This fed 2.

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The last third was a spinach and chicken-of-the-woods lasagne. I made a simple béchamel sauce flavoured with Lancashire cheese, black pepper and nutmeg, then sautéed the mushrooms in olive oil, added some water and steamed the spinach on top of the mushrooms. Everything was layered up in the usual way, finished with some Parmesan and breadcrumbs and baked. This fed 4….

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Now it is all used up, and we didn’t even get bored of it. I do hope another grows back on that tree trunk…

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10 Comments

Filed under Britain, cooking, food, foraging, natural history, nature, Recipes, Uncategorized, Vegetables

10 responses to “Chicken-of-the-Woods

  1. Kathryn Marsh

    I’m seriously jealous Neil – I’ve eaten it but never been lucky enough to find one. That lovely umami flavour – even the thought of it has me drooling

  2. Kathryn Marsh

    And then an hour ago my son’s partner arrived on the doorstep with about a kilo of it, surplus to requirements in the restaurant where she works – their forager brought in many kilos on Friday. At the restaurant it is being served with lobster and rock samphire but tonight it is going on toast – just butter, parsley and black pepper I think. And another son called to say he’s just seen one in his own local park – this is obviously the summer of the chicken of the woods. He was with a bunch of friends, several of whom are vegetarians, so I’m guessing they’ll be happy about tonight’s dinner – I suggested the stir fry since one of the group is a Chinese restaurateur

    • It’s great to see restaurants using ingredients like this – I can’t imagine any Manchester restaurants serving up that kind of thing… that is until I open mine!

      I may have to go and have another forage later this week. There may be more fungal gems to be unearthed!

  3. Sphagnummoss

    Just found a few of these beauties they really do taste like chicken. They are also easy to identify. I came across a beefsteak fungus last year, finely diced and fried it tasted like dry cured bacon!

  4. I can confirm this is a seriously mushroomy mushroom and if you find one grab it!
    My girlfriend and I went for a walk a couple of years ago and found a huge one on a beech. I’m no expert in mycology and have never eaten a wild mushroom except this one but you can’t get it wrong imo! Extremely tasty! Haven’t found one since 😥 But you can buy inoculated dowels online!!!

    • It’s so delicious isn’t it? I’ll be making frequent visits to the rotting trunk I found it on to see if it grows back!

      I’ve never tried the inoculated dowels thing, but I think I might give it a go.

  5. athelred

    Have eaten it but never found it. Nit sure how confident I would be in identifying it. Very nice like roast chicken crisps I thought.
    http://www.athelred.com

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