Maryland Department of Natural Resources

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Wild Maryland Cookbook​


Butchering Information


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DNR Cookbook

"Chicken of the Woods" Wild Mushroom

Chicken of the Woods mushroom growing on the base of a tree 

Submitted by Jeff Long

Notes & Ideas
Appearance: Cooked mushroom should be just a bit brown on edges.
Try sautéed chicken of the woods: mixed into softly scrambled eggs seasoned with salt/pepper; folded into an al dente cooked pasta of your choice, garnished with herbs; scattered on a flat bread pizza (option: with shredded prosciutto or crumbled bacon) and flashed in the oven; or folded into a basic white or béchamel sauce in puff pastry/pastry shells, per the instructions below.

  • Prepare béchamel or white sauce according to preferred recipe and set aside, keeping warm (it can also be made in advance and reheated).
  • Place sautéed chicken mushroom pieces in separate, broiler-proof dishes/ramekins, then pour in some béchamel sauce (do not cover pieces completely)
  • Place dishes under pre-heated broiler for 1 - 3 minutes, until the mushrooms/sauce begins to color.
  • Remove from broiler, garnish with thyme or chopped parsley (option: add a bit of shave parmesan).
  • Appearance: The assembled dish should come out of the broiler with just a bit of color throughout.

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Directions

  • In large sauté pan [non-stick – (PFOA-free) preferred, as you can use less fat, insuring that your mushrooms will not be too greasy/heavy, heat butter or butter in the oil over medium high heat until it just bubbles moderately
  • Add chicken mushroom and gently sauté 3 – 5 minutes
  • Reduce heat to medium, push mushrooms to edge of the pan and add at least 1 T butter or olive oil to center or opposite edge of the pan
  • Add garlic and shallots. Cook garlic/shallots in center/at edge till very slightly colored
  • Stir all of the contents of the pan together & continue to sauté until mushrooms are just slightly brown but still juicy
    • If the fungi seem at all dry, add 1/4 C or so of chicken/veg. stock/broth and cook until liquid is almost gone
  • Add herbs, stir once or twice, and season with salt and pepper to taste

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​Ingredient​s​

  • 1-2 tablespoons butter or equal parts butter and extra virgin olive oil
  • 1 clove crushed or minced fresh garlic
  • ½ lb prepped chicken of the woods [approx. serving = 1-2 oz./person]
  • 1 tablespoon finely chopped or minced shallot (optional & onion also acceptable)
  • 1 tablespoon finely chopped or minced shallot (optional & yellow onion is also acceptable)
  • splash of preferred cooking stock
  • sea salt or coarse salt to taste and a bit of freshly ground black pepper

Storage / Preparation

Clean freshly harvested chicken mushrooms with a soft, dry brush, not water, and place in a shoebox or other type of box, or in the bottom of a high-sided pan with a cover. The mushrooms should keep a minimum of one week. Cut mushroom into somewhat smaller pieces (about ¾-1 inch minimum, no smaller), so the fungi will cook through by time it starts to brown. You can use a knife to separate into fronds/"leaves" first to make cooking easier.

Notes and Ideas:

Appearance: A cooked mushroom should be just a bit brown on the edges. Try sautéed chicken of the woods: mixed into softly scrambled eggs seasoned with salt/pepper; folded into an al dente cooked pasta of your choice, garnished with herbs; scattered on a flatbread pizza (option: with shredded prosciutto or crumbled bacon) and flashed in the oven, or folded into a basic white or béchamel sauce in puff pastry/pastry shells, per the instructions below.

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