Chicken Of The Woods
Great in stews and casseroles in place of chicken, stir fries or marinated in a satay sauce and skewered.
|Common Names||Chicken Of The Woods, Sulphur Polypore|
|Scientific Name||Laetiporus sulphureus|
|Average Mushroom height (CM)||0|
|Average Cap width (CM)||45|
Globular and sulphur coloured to start with becoming fan-like and fading to pale yellow/ivory. Solid and meaty texture.
Mainly on oak trunk and stumps but can grow on the stumps of cherry, sweet chestnut, willow and yew. Grows in large tiers on the trunk and stumps.
White. Ellipsoid to broadly ovate.
Taste / Smell
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.
Eaten mainly in Germany and North America where they sometimes blanch and freeze it although when I have tried this it tends to become very woody, it is best eaten when young and fresh.