Chicken of the Woods Mushrooms
Estimated Inventory, lb : 0.30
This item was last sold on : 11/16/24
Description/Taste
Chicken of the Woods mushrooms are medium to large in size, averaging 10 to 40 centimeters wide and 3 to 12 centimeters thick. They have a broad, fan-shaped form that grows in multiple, overlapping shelves of brackets on the sides of trees. The caps, or upper sides, of Chicken of the Woods mushrooms are broad and slightly wrinkled, starting with a white hue that turns bright orange and gradually fades and thins as they age. These caps are slightly grooved with a suede-like feel, rounded edges, and a spongy texture. Instead of gills, the underside of these mushrooms are composed of white to sulfur-colored, tightly packed pores from which spores can be released. When cooked, Chicken of the Woods mushrooms are juicy, succulent, and meaty with a mild, sour lemon flavor that may be comparable to the taste of chicken, lobster, or crab.
Seasons/Availability
Chicken of the Woods mushrooms are available from early spring to late fall.
Current Facts
Chicken of the Woods mushrooms are botanically classified as Laetiporus sulphureus and are members of the Polyporaceae family. Also known as Chicken fungus, Chicken mushroom, and Sulphur Shelf, there are about twelve different species of Chicken of the Woods mushrooms that are visually indistinguishable yet considered biologically distinct as sibling species. The only way to distinguish one sibling species from another is by using ecological factors like growing region and the wood on which they grow. Edible Chicken of the Woods mushrooms grow on dead or dying hardwood trees such as oak, cherry, or beech. Some varieties grow on conifers, eucalyptus, and cedar trees, but these should be avoided as they can absorb oils from the trees that may cause intense intestinal irritation. Chicken of the Woods mushrooms are a popular variety for their meaty texture and chicken-like flavor and are often used as a meat substitute in vegetarian dishes.
Nutritional Value
Chicken of the Woods mushrooms are a source of vitamins A and C, encouraging healthy eyesight, immune function, skin and cellular health, collagen production, iron absorption, and protection against free radical cell damage. These mushrooms also provide the body with potassium, a nutrient that helps control fluid balance and cortisol levels and reduces high blood pressure, kidney stones, and risk of stroke. It also promotes bone density and muscle and nerve function. The Chicken of the Woods variety is a source of polysaccharides, a complex carbohydrate found in most mushrooms, and eburicoric acid, reducing oxidative stress and inflammation and aiding in gut health, infection defense, liver health, and cholesterol management. They contain phenols and flavanoids to inhibit the growth of unhealthy bacteria, viruses, and fungi as well as stimulate cognitive function, protect against UV ray damage, and regulate blood sugar levels.
Applications
Chicken of the Woods mushrooms are best suited for cooked applications such as frying, baking, sautéing, and blanching. They are a popular meat substitute for chicken and tofu and can be used interchangeably in recipes. Before cooking, the mushrooms should be cleaned with a damp paper towel or cloth to remove dirt and debris. It's not recommended to place the mushrooms in water as they are porous and will absorb excess moisture. Chicken of the Woods mushrooms should be cut into bite-sized pieces or strips and sautéed with wine and herbs, butter, or oil. They can also be baked or deep fried and served with a dipping sauce or sliced and cooked into risottos, curries, casseroles, egg dishes, rice dishes, soups, and stews. Chicken of the Woods pair well with asparagus, English peas, spinach, chives, cilantro, garlic, onions, ginger, potatoes, coconut milk, tomato sauce, polenta, wild rice, white wine, and Monterey Jack cheese. They will keep up to a week when stored in a paper bag in the refrigerator.
Ethnic/Cultural Info
Chicken of the Woods mushrooms contains letiporic acid, an antioxidant used as a natural dye for clothing and textiles. This acid can be applied to fabrics like silk to impart the vibrant orange-yellow hues characteristic of the mushroom. Mushrooms have been used as a dye since 10,000 BCE. In Scandinavia, this dyeing method dates back to the Viking era. The Finnish used extracted green, yellow, and brown dyes from mushrooms to dye wools and other natural fibers that became part of the traditional Finnish dress.
Geography/History
Chicken of the Woods mushrooms are a primarily foraged food that's most commonly grown in the hardwood forests of the Eastern United States, east of the Rocky Mountains. They grow on dead or drying timber like conifers, oak, sweet chestnut, beech, willow, yew, and cherry trees as well as fallen trunks and detached branches. These mushrooms may also grow wild in Britain, Ireland, France, Germany, Northern Europe, and Russia. One of the first records of Chicken of the Woods mushrooms was in the late 1700s by French botanist Jean Baptiste Francois Pierre Bulliard. They were given their name by American mycologist William Alphonso Murrill. This variety flourishes in temperate climates and, while primarily foraged, can also be cultivated for commercial sale. Chicken of the Woods mushrooms can be found at farmers' markets and specialty grocers or purchased in growing kits for home gardeners.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Top of the Market | San Diego CA | 619-234-4867 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Rancho Bernardo Inn (Avant) | San Diego CA | 858-675-8505 |
| Mothership | San Diego CA | 858-342-3609 |
| Born & Raised | San Diego CA | 619-944-1631 |
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