Laetiporus Gilbertsonii is a type of wild edible mushroom that is commonly referred to as Chicken of the Woods. This is because many believe that Chicken of the Woods mushrooms taste similar to chicken. Since this is the case, it’s pretty obvious why this mushroom is considered by many to be one of the best tasting wild edible mushrooms in Northern California.

Chicken of the Woods have a distinct look. Their bright bodies range between yellow and orange. This, along with their large size, makes Chicken of the Woods an easy mushroom to spot. With age, the shelf begins to fade in color and eventually turns tan to light brown. This edible mushroom is considered a delicacy in some parts of the world.

They pop up in shelves and are often found growing from tree wounds. Although most people who go out to find Chicken of the Woods keep their eyes open for Oak trees, these mushrooms can also be found growing from Eucalyptus, Sweet Chestnut, Willow, and conifers. As a parasitic mushroom, they produce rot in the trees that they are growing from. Whether the tree is dead or dying, Chicken of the Woods mushrooms tend to grow towards the bottom.

This mushroom is a polypore. Polypores are a group of fungi that disperse spores through pores or tubes on the undersides of their caps. These mushrooms are said to inhibit bacterial growth. Other names for Chicken of the Woods include Chicken fungus, Chicken mushroom, and Sulphur Shelf.

Chicken of the Woods mushrooms come in handy for vegetarians because they can be used in place of chicken (or as a general meat substitute). Even if you do eat meat, it can be a nice way to cut down on your meat intake without sacrificing the flavor of your meals. Consider trying out the fun recipe below:

Fried Chicken of the Woods Recipe (Serves 6):

•           3 lbs. Chicken of the Woods mushrooms

•           2 cups flour

•           2 cups buttermilk

•           3 cups vegetable oil

•           2 teaspoons garlic powder

•           2 tablespoons salt

•           1/2 teaspoon black pepper

•           2 tablespoons paprika

1) Begin by cleaning any dirt off of the Chicken of the Woods. Try to avoid using water during this process, if possible, because this kind of mushroom likes to absorb water, which can lead to issues during the dredging and frying. It’s best to just wipe or scrub any dirt off with a brush or towel.

2) Cut off any of the dense parts on the base of the mushroom. Slice the soft parts of the mushroom to mimic the size of little chicken cutlets. Dip these pieces into buttermilk and put them on a baking sheet.

3) Mix up the salt and the spices so that they can be sprinkled onto both sides of the mushroom cutlets. Next, dredge about half a dozen pieces in flour until they are completely covered.

4) Heat roughly 1/3 of an inch of oil in a cast iron skillet to 325-350 degrees. Using tongs, place the battered Chicken of the Woods pieces into the oil. Flip them every few minutes until both sides are golden brown. Remove the finished pieces to a rack or paper towel and redo the process until all of the mushroom cutlets have been fried. Garnish the fried Chicken of the Woods with herbs and serve with a dipping sauce.

Want to find your own? We have mushroom foraging classes all season in Marin, Sonoma, and the Santa Cruz Mountains.