Chicken of The Woods
Chicken of the woods I known by many names such as Sulphur Polypore, Sulphur Shelf, Spring Chicken, Chicken of the Hood, and in Latin simply Laetiporus Sulphureus, is one of the more spectacular bracket fungi. It often grows in large quantities and appears quite early in the mushroom season, which typically lasts from late spring to early autumn. Chicken of the woods is a strikingly vibrant mushroom known for its bright orange and yellow tiers that resemble the texture and flavour of chicken, making it a favourite among foragers and vegetarians alike. Found typically on decaying hardwood trees throughout Canadian forests.
This species can also be cultivated by inoculating stumps or large logs outdoors. For those new to mushroom foraging, joining a local Mycological Society is highly recommended; in Ontario, the Mycological Society of Toronto is a reputable, federally registered non-profit volunteer group dedicated to amateur mycologists and fungi enthusiasts. Additionally, the book: ” How to Forage for Mushrooms Without Dying” by Frank Hyman is an excellent resource for safe and informed mushroom foraging.
Chicken of the woods tastes best when they are young, as older specimens tend to be tough and less palatable. These mushrooms grow in large clusters, sometimes reaching a staggering weight of up to 23 kg. After harvesting, it’s important to separate the individual layers and brush them lightly to remove any debris. To eliminate a slight bitter note, blanch the mushrooms for 2-3 minutes in boiling salted water before cooking. They can also be frozen in small batches in Ziploc bags for convenient future use. The texture and flavour closely resemble real chicken meat, making chicken of the woods a highly prized ingredient among chefs. It serves as an excellent vegetarian alternative in dishes such as chicken teriyaki, chicken of the woods risotto, curry, or mushroom soup, seamlessly substituting for traditional poultry.
