This is one of the quickest and easiest ways to enjoy the popular chicken of the woods mushroom. Sautéed with some fat and garlic, then simmered in white wine and tossed with some herbs, you'll have dinner ready in no time! Winner winner, chicken dinner, am I right? 

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Chicken of the Woods (Laetiporus suplhureus)

I found this chicken of the woods in an alley of trees right by a road after a neighbor gave me a tip. She said that at first she thought someone sprayed a yellow polyurethane foam up the tree!

In the Czech Republic, this unmistakable polypore grows on living and dead deciduous trees, especially oak, black locust, poplars, as well as many fruit tees in the Prunus genus such as cherry, plum or peach. In North America, there are 6 different Laetiporus species based on habitat, pore color, and distribution. See the the Laetiporus sulphureus mushroom profile for more info. You can find this mushroom in the spring and then again in the fall.  

While this polypore is one of the most serious pathogens that attack deciduous trees, it is also one of the most popular wild mushrooms to eat in the United States. In the Czech Republic, while not as popular as king boletes, it's definitely considered a prized find by those who are privy to the delicious taste and texture that resembles chicken. 

Make sure your chicken of the woods is young and the flesh is thick, soft and watery. As it matures, the mushroom becomes tougher and eventually chalky and crumbly, and not edible. This mushroom, like the majority of mushrooms, has to be cooked properly, as ingesting it raw produces gastrointestinal upset. However, some people are sensitive to this mushroom even when properly cooked. Many guides recommend avoiding alcohol around the time of eating this mushroom. Also, Laetiporus species growing on conifer or eucalyptus trees are known to produce severe adverse reactions, including vomiting and fever, so avoid picking those for the table.

Sautéed Chicken of the Woods

Sautéing is one of the simplest and quickest ways to enjoy the delicious chicken of the woods. 

Disclaimer

Please be extremely careful cooking and eating foraged mushrooms. Never eat a mushroom that you are not 100% sure of its ID. The best way to learn how to identify and forage for edible mushrooms in your area is to join a local mushroom club or go with a trusted mushroom identifier or a mycologist. Then, even if you are 100% sure of its ID and know it's an edible mushroom, always try small quantities of a new mushroom first before eating a large batch to make sure it sits with you well. 

• Prep Time: 20 minutes
• Cook Time: 15 minutes

Equipment

• 11-12 inch nonstick skillet

Ingredients

After cleaning, tear your chicken up into bite-size pieces. 

• 2 tbsp extra virgin olive oil
• 12 oz / 350 g tender chicken of the woods, cleaned and sliced into 1/2' strips 
• 3 cloves garlic, sliced
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup dry white wine
• 1 tsp lemon juice
• 2 tbsp fresh parsley, chopped

Preparation

Make sure you cook your chicken of the woods for at least 15 minutes, because eating it raw causes gastrointestinal upset.

1. Heat the olive oil in a large skillet over medium high heat.
   
   
2. Spread the chicken of the woods mushroom out in an even layer in the skillet. Cook until the mushrooms start to slightly brown, about 5 minutes.
   
   
3. Stir in garlic and season with salt and pepper. Cook for another 5 minutes.
   
   
4. Pour the white wine into the skillet and stir. Cook until most of the wine has been absorbed by the mushrooms, about 5 minutes.
   
   
5. Stir in the lemon juice and parsley and enjoy!

Let me know what you think in the comments! I'd love to hear from you. Head to my Instagram account @fungiwoman for daily posts about my mushroom adventures. Also, check out my shop for some mushroom-inspired products and sign up for the newsletter to get updates. 

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