chicken of the woods...who's cooked it?

[butters]

i sauteed a small amount of a very young one in butter (my first taste of it)... still a little chewy but nice enough. I think they might work better cooked in wine or something?

 

[naughtymind]

good but not great

I've cooked them a few times. My experiences have been positive, but not overwhelming. I think that the firm texture is both a positive and a negative with them. Not unlike Portobello mushrooms, that firm texture could be nice for certain purposes, but in general I tend to prefer the delicate melt in your mouth textures of other mushrooms more (most of the time anyway). There are FAR better mushrooms out there imo! It's been a while, so I don't remember the specifics of how I prepared them at the time... but it's a pretty safe bet that it included some butter and some wine. Probably some of that wine ended up in the pan with the mushrooms too.

 

[butters]

I've cooked them a few times. My experiences have been positive, but not overwhelming. I think that the firm texture is both a positive and a negative with them. Not unlike Portobello mushrooms, that firm texture could be nice for certain purposes, but in general I tend to prefer the delicate melt in your mouth textures of other mushrooms more (most of the time anyway). There are FAR better mushrooms out there imo! It's been a while, so I don't remember the specifics of how I prepared them at the time... but it's a pretty safe bet that it included some butter and some wine. Probably some of that wine ended up in the pan with the mushrooms too.

thankyou

i was thinking they might work out well cut small and braised with a white wine/butter alfredo-y kind of sauce with pasta. they grow here on some dead tree stumps and logs but no-one's ever eaten them; this year they seem really profuse and are bursting out of the wood. We've had a lot of rain this year which may have something to do with it.

actually meant to mention: when i broke a piece off the tree stump and pulled it apart, the smell was exactly like good mushrooms from the grocery stores though the texture was a lot meatier. That strong mushroom umaminess didn't seem to carry on through to the cooked product so much.

 

[naughtymind]

That's interesting. I seem to remember the flavor being pretty good, though a bit more mild than some other mushrooms. Again though, it's been quite a while. I think your idea of for an alfredo type sauce could work well! I used them once in a lasagna, and once in a stir fry (probably used them another time or two that I am forgetting as well). They worked much better in the stir fry, but I am pretty sure it was just that they couldn't really stand out with all the stronger flavors in the lasagna. If I had easy access to a bunch I would definitely experiment around with them! My approach would be to try and highlight the firmer texture, using them in ways where I wanted a bit more of a meaty bite.

 

[oneblueye]

hey...

i sauteed a small amount of a very young one in butter (my first taste of it)... still a little chewy but nice enough. I think they might work better cooked in wine or something?

About a half LB of those shrooms, a big handfull of stinging nettle greens, slow simmer with fresh rabbit, one and a half pheasant, Boone's Farm Strawberry Hill
{we didn't have any potable water}, all day cook.
Last wild game meal, Sept 1970.

 

[oneblueye]

hey...

Did it the bird have fur? Maybe it was your neighbor's cat...

Also, was the aftertaste similar to Sheba Perfect Portions Paté?

This thread reminds me of an old saying:

"When I see a bird that quacks like a duck, walks like a duck, has
feathers and webbed feet like a duck then I will assume it's a duck."

well since she said "chicken" which does have feathers like your duck,
what in the hell brought that drug and alcohol soaked brain of yours to 'Cat'
(fucking maroon...)

 

[dolf]

First day it emerges, fried in salted butter, it's melt in the mouth.
On unknown age, but looked fresh, it was slightly chewy and I regretted not sticking in in a soup instead.

 

[Biggs_Darklighter]

Last time I had a chick in the woods I had to do some digging but I didn't eat anything. Thats just gross. Some lines should not be crossed.
Oh...chicken. never mind.

 

[JohnnySavage]

Every Fall.

Ramps in the Spring, Chicken of the Forest in the Fall.

 

[hulmule]

Isnt there one called Queen of the woods? Wish i could trush which ones to eat. Walk daily and see things. Figure better not eat them lol

 

[Dribble]

First day it emerges, fried in salted butter, it's melt in the mouth.
On unknown age, but looked fresh, it was slightly chewy and I regretted not sticking in in a soup instead.

The newly emerged ones are by far best.

Butter, good white wine, and small pinch of fresh basil

 

[islandman]

Not to be confused with hen of the woods that serve as a pretty good steak substitute if marinated properly.

 

[butters]

The newly emerged ones are by far best.

Butter, good white wine, and small pinch of fresh basil

sounds good. H was a little alarmed by all the blobs appearing and was thinking aliens. I guess we never usually notice them till they're bigger. Gonna give some of those baby baby ones a taste today... hmmn, no white wine indoors. perhaps find some substitute. tequila/apple juice blend?

 

[butters]

Not to be confused with hen of the woods that serve as a pretty good steak substitute if marinated properly.

the frilly darker stuff that looks just like a feather duster? got them this year too! we have had a LOT of rain this year so perhaps that made the wood wet through enough to encourage the fungi to fruit

 

[butters]

Isnt there one called Queen of the woods? Wish i could trush which ones to eat. Walk daily and see things. Figure better not eat them lol

no idea

Every Fall.

Ramps in the Spring, Chicken of the Forest in the Fall.

what's your preferred cooking method?

About a half LB of those shrooms, a big handfull of stinging nettle greens, slow simmer with fresh rabbit, one and a half pheasant, Boone's Farm Strawberry Hill
{we didn't have any potable water}, all day cook.
Last wild game meal, Sept 1970.

now rabbit's about my favourite ever meat, so that sounds fabulous

First day it emerges, fried in salted butter, it's melt in the mouth.
On unknown age, but looked fresh, it was slightly chewy and I regretted not sticking in in a soup instead.

thankyou for the information

 

[Dribble]

sounds good. H was a little alarmed by all the blobs appearing and was thinking aliens. I guess we never usually notice them till they're bigger. Gonna give some of those baby baby ones a taste today... hmmn, no white wine indoors. perhaps find some substitute. tequila/apple juice blend?

Tequila is good with everything...but that's because tequila is well...tequila. In this case? I think it would be just a bit overpowering. I'd just use butter. Don't overcook the small ones. I think a sprig of thyme the last minute would work...but not earlier. Don't use basil unless you have a white wine...which would be best. You can pick them...wrap them in a paper towel...and then wrap that bundle in a wet paper towel and stick them in the fridge until tomorrow.

 

[pecksniff]

What's "chicken of the woods"? Quail?

 

[hobbit.]

now rabbit's about my favourite ever meat, so that sounds fabulous

murdering bastard!!!

 

[islandman]

the frilly darker stuff that looks just like a feather duster? got them this year too! we have had a LOT of rain this year so perhaps that made the wood wet through enough to encourage the fungi to fruit

It looks like a really, really big brain with all of its contours and ridges. The base tends to be thick, and I've used that thickness to create 'steaks'.

Score and then treat like a real steak (butter, thyme, continuous basting), though cooking temp and times are reduced.

 

[butters]

What's "chicken of the woods"? Quail?

a fungi
https://www.google.com/search?q=chi...biw=1280&bih=625&dpr=1.5#imgrc=RD8rG8-d5-5GVM

Tequila is good with everything...but that's because tequila is well...tequila. In this case? I think it would be just a bit overpowering. I'd just use butter. Don't overcook the small ones. I think a sprig of thyme the last minute would work...but not earlier. Don't use basil unless you have a white wine...which would be best. You can pick them...wrap them in a paper towel...and then wrap that bundle in a wet paper towel and stick them in the fridge until tomorrow.

cheers!

It looks like a really, really big brain with all of its contours and ridges. The base tends to be thick, and I've used that thickness to create 'steaks'.

Score and then treat like a real steak (butter, thyme, continuous basting), though cooking temp and times are reduced.

ours are in small groups maybe 6-7 inches across at the moment. look more like this, really really like hen feathers
https://healing-mushrooms.net/wp-content/uploads/2019/11/Maitake-Mushroom-1024x683.jpg

 

[islandman]

ours are in small groups maybe 6-7 inches across at the moment. look more like this, really really like hen feathers
https://healing-mushrooms.net/wp-content/uploads/2019/11/Maitake-Mushroom-1024x683.jpg

The can get much bigger. Last one we found was 15lbs.

(not a selfie)

https://backyardforager.com/wp-content/uploads/2018/11/MG_8997.jpg

 

[juttjaw]

Not to be confused with hen of the woods that serve as a pretty good steak substitute if marinated properly.

I have some hen of the woods growing on an old tree stump in the backyard. It's been there for a few years. I'm kind of a chicken shit when it comes to wild mushrooms. My hens look like giant candy corn. Not sure it that's different or not. All my research has led to a lot of "maybes".

 

[butters]

The can get much bigger. Last one we found was 15lbs.

(not a selfie)

https://backyardforager.com/wp-content/uploads/2018/11/MG_8997.jpg

thatsalotta 'shroom!

I have some hen of the woods growing on an old tree stump in the backyard. It's been there for a few years. I'm kind of a chicken shit when it comes to wild mushrooms. My hens look like giant candy corn. Not sure it that's different or not. All my research has led to a lot of "maybes".

https://www.google.com/search?q=chi...e0AzYQ_AUoAXoECAEQAw&biw=1280&bih=625&dpr=1.5
that seems pretty usual for CHICKEN of the woods, with the 'Hens' being duller. our own c.o.t.w's are a paler type.

i'd go for eating newer growth but then i don't know how big they get in one year...it's already been a fair size when i noticed them before and very very hard stuff, not in the least appetising to imagine eating.

edit: it also says never to eat any growing on Yew trees because of toxins, and any growing on fir/pines will likely not be good eating. if you find some good ones, test-taste a little bit first one day--NEVER raw as that might induce unpleasantness. I read that about 1 in 20 people had minor reactions, like allergy swelling or tingling so only eat that first initial well-cooked portion and wait a day to see if anything occurs

 

[butters]

so today i tried the baby-baby ones, sauteed in butter, a little dab of olive oil/lemon juice/garlic, basil and a sprinkle of salt till golden. pretty nice, still not as tender as, for example, a portabello cooked the same way but tasty enough and i was quite hooked on them by the time i reached the end.! H had a teensy tiny bit and found them 'chewy', which their texture is kind of more about.

i've cut some pieces from very young but not as young sproutings (maybe a week old?) and i'm trying something else with them: marinading them in buttermilk and garlic till tomorrow and then try cooking them up.