Foraging and Cooking Chicken of the Woods Mushrooms
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- Опубликовано: 5 сен 2020
- Chicken of the Woods (Polyporus sulphureus complex) includes several species - the one featured here is Laetiporus conifericola.
These brightly colored mushrooms are some of the easiest to identify, and grows in prodigious clusters, sometimes weighing in at more than 100 lbs.
In the Pacific Northwest of North America, the most common Chicken of the Woods, also known as the Sulphur Polypore (Laetiporus conifericola), is a brown rot mushroom that grows on conifers, primarily hemlocks and Douglas firs, although we recently found some growing on a very decomposed cedar. Another clade of these species - Laetiporus sulphureus and Laetiporus cinnatus, grows on hardwoods. Typically growing in early summer to early fall, these species can reoccur for a few years. Some mycologists describe this species as a weak parasite, which then grows saprophytically after the tree dies.
These species are so efficient at decomposition, they can eat a standing tree or log in a few years, colonizing the heartwood, leaving only brown, cubic like blocks of lignin, as its cellulase enzymes digest the cellulose.
I love surprising my friends with this mushroom who can’t believe its flavor. This mushroom tastes like chicken!
Here, I show you a simple way of preparation. It is important that they are well cooked. I prefer the barbecue, cutting them into strips and to singe the edges until they are crispy. Great finger-foods, these can be frozen, post cooking, and then re-heated. This is one of the few mushrooms that can be harvested in large quantities. And its bright sulphur color makes it easy to see from afar.
Be forewarned that Chicken of the Woods can rot quickly and if eager mycophiles do not cut away the blemishing regions, they can cause GI (gastrointestinal) discordance, i.e. a stomachache. So please be careful - and note that the edges are the most delicious.
Curiously, I have found huge swarms of mosquitos buzzing around rotting L. conifericola. See my YT channel. And for more information, see Mycelium Running: How Mushrooms Can Help Save the World for more information.
Filmed by Pamela Kryskow, MD
Bon Appetit!
My grandmother had a tree that would produce these mushrooms like crazy. We sold them to a local chef who made stew with them.
I never cut the entire “leaf”. I only trim the first inch off and use that to cook with. By leaving the rest of the mushroom on the tree it will often regrow what has been cut off. At which point I go back a repeat the process.
Continue this series of finding and then cooking mushrooms!!!!
Don't eat wild mushrooms.don't take the chance. Get a pack of ramen noodles. And boil some creek water in a pot or can your stomach. Will thank you. You really need alot of experience with wild mushrooms.
My students are studying mycelium networks because of you. We're currently looking at how meadows are allowed to be made. Thank you for all that you've done, Paul.
Hopefully i get stranded with Gordon Ramsey
1000 commentator is actually eating freshly foraged Chicken of the woods from off the Deleware River Basin early October 2021. I did a saute with soy , mirin, and chix stock. The rest will be dried & made into a powder concentrate for adding to grilled meats, soups, & stews. Thank you Dr. so much for sharing your passion , knowledge, & expertise with the common man.
Cant wait until im in survival mode in the woods and come across the chicken of the woods!
I ❤️ Paul Stamets! Sending positive energy to everyone reading this! Have a blessed day yall! ⭐️
I wonder how hard it is to propagate these mushrooms? I just found 3 pounds of these beauties today. They sure were good! Thanks Paul!
How cool to see the brilliant and enthusiastic Paul Stamets share his knowledge about mushrooms and then bring us into his kitchen to show us how to cook! What a privilege.
We always scream with ecstasy when we see that flash of orange in the distance. Chicken of the woods also makes the BEST fried chicken.
I had some over Labor Day weekend. I didn't think they "tasted" anything like chicken, but the texture was almost EXACTLY like Chicken. Super delicious if seasoned just right.
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I think this is the best chicken of the woods video I've ever seen. And those of the best looking chicken of the woods I've ever seen.🇺🇸
man i wish you posted more often, i could listen to you talk about things forever
I grew up living in a House in the middle of the Woods, no electric, no running water, wood burning stove, had to get our water out of the pump well, washed in a large basin and an outhouse, we grew our own vegetables and bartered for meat. We had 12 acres of land, now I live in this cess pool of a city! I miss living with nature.
I’ve grilled COTW so many times, and with so many different marinades, and they always turn out incredible.
I was on business travel in California two years ago and found a nice specimen of this kind. I instantly was captivated by mushrooms and foraging. I brought it home and cooked it in a stew. AMAZING.
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