This particular species grows mostly in Western North America. Chicken of the Woods – by Martin Nimmo. The common name of this a fungus derives from the fact that, when cooked, this mushroom has the texture of fresh chicken breast. Hen of the Woods is perhaps the most frequently used common name in Canada and the U.S. 1998) showed Laetiporus sulphureus to be a species complex and split it into five species. The Chicken of the Wood can be spotted from across a clearing. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken.The name "chicken of the woods" is not to be confused with another edible polypore, Maitake (Grifola frondosa) known as … What does the underside of chicken of the woods mushroom look like? The inner parts of L. sulphureus tend to get a bit corky or in some cases woody and require boiling in water or broth for an hour. Very popular in 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 … In New Jersey we have two: Laetiporus suphureus which has a yellow underside and grows from the trunk or base of trees, and Laetiporus cincinatus which has a white underside and grows up from underground roots of … Chicken of the woods is found growing on or at the base of dead or dying hardwood trees; most commonly on oak but also cherry or beech. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because many think they taste like chicken.The name "chicken of the woods" is … appears in spring, summer, and fall. Download this stock image: Underside of the bracket fungus Chicken of the Woods growing on a Willow at Cheshunt, Herts - E8K5FW from Alamy's library of millions of high resolution stock photos, illustrations and vectors. Its fruit … These mushrooms cause a reddish brown heart-rot of wood. You’ll find them growing on the side or at the base of trees in a bright ruffled rainbow of oranges, golds, and yellows. tip: harvest the soft outer margin of the younger specimens to avoid bitterness. Phylum: Basidiomycota - Class: Agaricomycetes - Order: Polyporales - Family: Polyporaceae Distribution - Taxonomic History - Etymology - Identification - Culinary Notes - Reference Sources. The younger you can find a Chicken-of-the-Woods mushroom, the better it will taste. There’s also Laetiporus Conifericola that takes on a more yellowish appearance. Download this stock image: Underside of the bracket fungus Chicken of the Woods growing on a Willow at Cheshunt, Herts - E8K554 from Alamy's library of millions of high resolution stock photos, illustrations and vectors. Edible Use: Young: Pies, Fried with bacon, as a substitute to chicken, to make vegan roast dinner, bbq’d roasted, … tip: harvest the soft outer margin of the younger specimens to avoid bitterness. Someone, somewhere, thought this mushroom tasted like chicken (hence its name) but I disagree. Chicken of the Woods mushrooms don’t have gills on the underside like the poisonous Jack-O-Lantern mushroom. Its upper surface is bright orange or yellow, or occasionally mostly white. But like many fungi and mushrooms, finding it in the prime of it’s life is paramount, not only for identification reasons but (as in this case) for edibility. When cooked, Chicken of the Woods mushrooms are juicy, succulent, and meaty with a mild, lemony flavor that many compare to the taste of chicken, lobster, or crab. Instead, it is a member of the polypore family and it has thousands of tiny (microscopic) pores with a white spore print. Indeed, chicken of the woods are not good for drying. 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