Chicken of the woods recipe

Your forest find will become a scrumptious gourmet sandwich with my chicken of the woods recipe, sure to have you searching for more! I’ll also give you some other delectable suggestions to try as this isn’t the only method to prepare these specialty mushrooms.

I had the good fortune to discover my own bounty of these delectable mushrooms last week when working in the forest behind my house. Some I turned into a delicious pasta, and the rest I turned into these mouthwatering sandwiches you see here.


The wonderful wild mushroom, laetiporus sulphureus, is known more generally as “chicken of the woods” because of its succulently mild flavour and meaty texture. Other names for it include Sulphur Shelf and Lobster of the Woods. Due to its vivid orange colour and absence of gills on the bottom, this fungus is simple to identify. But if you’ve never found mushrooms before, always check with a knowledgeable forager before eating. Never eat on a whim!

These mushrooms are frequently found growing on an old oak tree that is rotting on forest borders in the late summer and early fall. However, everything that is discovered on fir trees is not advised to be eaten.


Because their names are so similar, many people mistakenly believe that hen of the woods and chicken of the woods mushrooms are the same. Although they are both polypores and frequently grow on old oak trees, the mushrooms are remarkably dissimilar. One of the most often foraged edible mushrooms is called “hen of the woods,” but it doesn’t have the same distinctive orange hue. Instead, grey or brown are more typical. 


The reason why the mushrooms are known as chicken of the woods is that many people claim that the chicken of the woods recipe tastes like chicken. Although they are much more tender than chicken, they may make a fantastic alternative for chicken in many recipes. Since there is no flavor of seafood, they really taste more like a crab to me. 

No matter what they taste like, they are very amazing. The earthy, musky flavor that many people associate with more common mushrooms is not present in them. This makes it suitable for use in a wide range of recipes.

Never consume a wild chicken of the woods mushroom raw. Cooking will eliminate any heat-sensitive toxins in the mushrooms and lessen any potential stomach problems.


I hope cleaning wild mushrooms is a straightforward operation that mostly relies on common sense. Eliminate any insects, huge dirt clumps, or forest debris that may have fallen onto the mushrooms’ surface. The weeds and sticks that the mushroom may have grown around the need to be removed as well. After that, rinse the mushroom with cold water and, if necessary, give it a quick scrape. After washing, quickly pat it dry with a paper towel. 


Before eating, chicken of the woods must be prepared. Often, the simplest method is to pan-fry or sautee in a few tablespoons of butter. It is quick, and simple, and gives you a cooked mushroom that can be used in a variety of dishes. 

It is frequently better to chop them into little pieces or thin strips before cooking. However, cutting them into slightly larger flats that are a uniform thickness is the ideal method for my sandwich. It helps them cook more evenly if you cut them up. I marinate these delectable mushrooms for four hours before sautéing to give them a richer taste. Since the marinade is based on olive oil, I may use it as my sauteing oil as well. I’ve discovered that marinating them in a sizable sealable plastic bag works best. 


In many dishes, chicken of the woods works great in place of chicken meat. They not only create a fantastic mushroom sandwich, but you can also use them in these concepts.

4 ounces of sauteed mushrooms, cooked fettuccini noodles, and 1 jar of your preferred pasta sauce make up the Chicken of the Woods Pasta. If desired, sprinkle with grated parmesan cheese.

Fresh herbs – If you simply want to cook some of these wild mushrooms to serve as a simple side dish or to use in your own dishes, think about sautéing them in butter with fresh herbs. It would be ideal to use fresh sage leaves, thyme sprigs, or rosemary. Lemon juice would be a nice complement in this situation as well.

Prep Time: 5 minutes

 Cook Time: 10 minutes

 Marinate: 4 hours

 Total Time: 4 hours 13 minutes

 Servings: 2

 Calories: 649kcal


  • 8 ounces chicken of the woods mushrooms
  • Marinade
  • ▢½ cup olive oil
  • ▢2 tablespoons white wine vinegar
  • ▢2 teaspoons Dijon mustard
  • ▢2 teaspoons Worcestershire sauce
  • ▢2 cloves garlic minced
  • ▢¼ teaspoon black pepper
  • ▢¼ teaspoon salt
  • Sandwich
  • ▢2 ciabatta buns toasted
  • ▢¼ cup arugula
  • ▢2 tablespoons pasta sauce warmed


Preparing chicken of the woods

  • Thoroughly clean the mushrooms to remove all dirt and debris. The mushrooms should next be divided into flat, 3-4” wide pieces that can be piled on a sandwich.
  • Combine the olive oil, white wine vinegar, Dijon mustard, Worcestershire sauce, garlic cloves, salt, and pepper in a small bowl.
  • Fill a gallon bag with the chicken of the woods and the marinade. 4 hours of marinating is recommended.
  • After marinating, place mushrooms in a large skillet over medium heat with some of the marinades, and cook until the mushrooms are soft and starting to brown.

How to Make a Sandwich:

Arugula should be spread on the bottom of a toasted ciabatta bun. Mushroom slices and warmed pasta sauce should be piled on top. Serve right away.


*If preferred, provolone, mozzarella, or parmesan cheese may be added.


Calories: 649kcal | Carbohydrates: 33g | Protein: 9g | Fat: 55g | Saturated Fat: 8g | Sodium: 768mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg

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