Chicken of the Woods is a vibrant, edible mushroom with overlapping, fan-shaped clusters. Found on hardwood trees from late spring to early autumn, it boasts a tender, succulent texture. Prized by foragers, it is known for its unique taste reminiscent of chicken or crab meat. Best harvested when young, it's versatile in the kitchen, often sautéed or used as a meat substitute in vegetarian dishes. Proper identification is crucial for a safe harvest, and its bold appearance makes it a sought-after addition to both foraging baskets and gourmet recipes.
Globular and sulphur coloured to start with becoming fan-like and fading to pale yellow/ivory. Solid and meaty texture.
Yellow/orange to ivory/white.
White to pale yellow tiny, angular pores.
White. Ellipsoid to broadly ovate.
Mushroomy and said to taste like chicken to some, it has the same texture as chicken and is good in stews as a veggie ‘meat’. Best eaten young as the older specimens become woody and acrid to the taste. Should be cooked before consumption. Some people can have an allergic reaction so only a small amount should be tried when first tasting this mushroom.
