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I found this in my garden growing in well rotted wood chip. are they wood blewits?
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Found these in hampstead heath, wondered what they are/if they are edible? Thanks!
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Also from yesterday could the forum identify this. Pores didn't stain blue when poked but flesh streaks blue when first cut then turns an orange colou
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wildmushroomonline.co.uk Identifying Edible Mushrooms. Chicken of the Woods
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Copyright Malcolm Storey, www.bioimages.org.uk



Copyright Malcolm Storey, www.bioimages.org.uk

Chicken of the Woods
Laetiporus sulphureus

Laetiporus is a genus of bracket fungi growing throughout much of the world. Chicken of the Woods (Laetiporus sulphureus), also known as the sulphur polypore, is a safe and easily recognized edible mushroom with a soft texture and no gills. The mushroom grows in large brackets – some have been found that weigh over 45 kg, and they can be 5-60 cm across. It is most commonly found on oak trees, though it is also frequently found on yew, cherry wood, sweet chestnut, and willow. You may find this mushroom during the summer and autumn, but rarely in winter or spring.

This large, brightly coloured fungus is typically found in clusters but is occasionally solitary. Chicken of the Woods is leafy in shape and grows in a semi-circular form around tree trunks or stumps. Bright yellow and colourful when young, the Chicken of the Woods begins forming with multiple thick, petals that develop a bright ivory and yellowish-orange colouring on a velvet-like outer skin. It tends to lighten in colour near the edges. This mushroom has no gills, instead its bright yellow undersurface is covered with tiny pores. As it matures, it becomes thinner and speckled with many small dark brown spots that develop into a mixture of tan and off-white shading as the fungus gets lighter in colour and becomes shaped like a wrinkled fan with multiple leafy protrusions. When young, it is thick and juicy with a soft and spongy texture, becoming hard and brittle or crumbly as it ages. Chicken of the Woods should be harvested when they are young and tender, as older specimens get more woody and develop a sour flavour. Specimens that are found attached and growing on conifers and eucalyptus are considered inedible.

Chicken of the Woods grows in trees that are either living (as parasites) or decaying (as saprobes). The mushrooms cause a reddish brown cubical heart-rot of wood and can destabilize a tree by hollowing out its centre. Although rarely fatal to the host tree it may cause it to decay to the point where wind or hail could knock it down. Historically, this fungus was known to damage the wooden ships of the British Naval Fleet.

This is an unmistakable mushroom and you will not confuse it with any poisonous species.

###update### it has been suggested to me that if you find Chicken on a Yew tree it can be poisonous - I am unsure but to eb on teh safe said e- only take Chicken growing on an Oak tree.

If you find a Chicken of the Woods then do not simply tear it from the tree because this will damage the mycelium and could kill the parent fungus and stop it growing again in future. However if you cut off a chunk close to the tree new mushroom growth will resume next season. You can harvest the mushrooms and return the next year for another crop. Or cut just the outer edge (about 5 cm of the fungus) and return later in the season for a second helping.

It is bizarre looking mushroom, and is quite popular for human consumption in some areas, although it has a very woodsy and fungus like flavour and a strong fungusy smell which some people find off putting. Chicken of the Woods actually behaves a lot like chicken when cooked, having flaky white flesh and can be prepared in most ways that you prepare chicken meat. Chicken of the Woods is a good choice for vegetarians as a mock-meat menu item. When cooking Chicken of the Woods, make sure that it is fully cooked, as there are reports of people being adversely affected when the mushroom was not cooked. This is believed to be due to a number of factors that range from very bad allergies to the mushroom's protein, to toxins absorbed by the mushroom from the wood it grows on (for example, hemlock), to simply eating specimens that have decayed past their prime. As such, many field guides request that people who eat Chicken of the
Woods exercise caution by only eating fresh, young brackets and begin with small quantities to see how well it sits in their stomach

Chicken of the Woods should be used within several days of being picked. Store it in a paper bag in the fridge before using it, and make sure to brush it gently to remove dirt and plant material before cooking it. Use only leafy and tender sections of the fungus. It does not dry well, although some mushroom hunters have found that it can be frozen for long periods of time and retain its edibility. In certain parts of Germany and North America, it is even considered a delicacy. The best way to preserve it is to fry small pieces in butter and then freeze them for up to three months.

The flavour is somewhat like chicken. Meaty in texture, it has a noticeable aroma and flavour that provides an excellent enhancement to rice, risotto, curry, and various chicken or poultry dishes, such as chicken and turkey casseroles. Adding bite size chunks to pork or chicken casseroles or curries for the last 20 minutes of cooking will add a wonderful extra depth and taste to the meal. The mushroom can also be sautéed in butter, flavoured with garlic, onions or shallots, and served as a side dish or an ingredient in egg dishes.

Chicken of the Woods Omelette recipe (serves 4)

1 cup diced Chicken of the Woods
1/4 cup shredded cream cheese
2 or 3 shallots, diced
1 Tablespoon chopped fresh parsley
5 or 6 eggs
1/2 cup cream or milk
Salt and pepper
3 Tablespoons butter

Melt the butter in a heavy frying pan over low heat. Beat the eggs and cream, add salt and pepper to taste and pour into the pan. As the eggs start to cook, sprinkle the Chicken of the Woods, cheese, shallots and parsley over the top. Cook for 1 to 2 minutes more until the egg mixture sets. Fold the omelette over and remove from the heat; cover and let sit for 1 minute.


 
wildmushroomonline.co.uk Comments
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Posted By,  lisa on December 26,2009
 
more a ? than a comment. we live in ct and have a large tree about a quarter mile down the road just loaded to the hilt with chickens. i was researching to see if they will come back next year and came across your site. its now the end of december and average day temps of 24. ? is should we try to cut them now to promote grown or just wait til summer and see what happens. thanks for any info. lisa.
Posted By,  John on July 30,2010
 
Do you answer questions please? I have an old cherry tree in my garden with exceptional looking C' of the W's growing on it. In your report you state "only eat those growing on Oak" . Am I taking any risks if I eat these from the cherry tree.
Posted By,  freerangejon on October 3,2010
 
have found some CotW growing on old Willow pollards by the river Dee in Chester, smells lovely and 2 mushroom books (Roger Phillips and Peter Jordan) recommend it, however, looking in my field guide (Edmund Garnweidner) under the latin name "Laetiporus sulphureus" it is listed as poisonous. It is very fresh and smells almost buttery. Slightly disconcerted but would like to try eating it. Any thoughts or advice welcome...
Posted By,  Dave on April 25,2011
 
"should we try to cut them now to promote grown or just wait til summer and see what happens" - cut them when they are ready; they should come back 3 times a year.
""only eat those growing on Oak" . Am I taking any risks if I eat these from the cherry tree." - I have eaten them off a variety of trees, I don't believe there are any risks related to tree type.
"Laetiporus sulphureus" it is listed as poisonous" - this is not Chicken of the Woods; if I am right (and I'm not an expert) this is the genus of which the Sulphur Polypore is the Chicken of the Woods. If in doubt, do not eat. Always get a second opinion (from someone who is not drunk and who does know what they are talking about) on a new 'room. Always only eat a small amount initially and see whether you get an allergic or poison reaction; keep some in the fridge in case you need to take it with you to be identified at the hospital!
Most bracket mushrooms are inedible (too woody or not palatable) but the CofW is distinctly good if not cut too late.
Speaking as one who nrly killed himself on wild mushrooms, my advice is do not be hasty, be very careful, always be prepared to throw them away if in doubt, but enjoy what you do find and is edible.
Posted By,  Yuchan Kong on October 10,2014
 
I retired recently, and very interested in the field of wild mushrooms. Are all wild mushrooms picked from Oak trees
or dead trees edible ?
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Wild Mushroom Identification - Recommended Books for All Skill Levels:
Every amateur mycologist should have a decent library of books, here are the top five books I highly recommend for wild mushroom identification:
 
1) Field Guide to Edible Mushrooms of Britain and Europe (Field Guides)  - Great layout with superb images - Peter Jordan
3) Mushrooms: A comprehensive guide to mushroom identification  - This one is a proper belter with loads and loads of good technical data - Roger Phillips
4) Complete Mushroom Book: The Quiet Hunt   - A lovely book by a lovely man. Antonio Carluccio
5) Mushrooms: River Cottage Handbook No.1 - Always a favourite from Hugh's fungi specialist friend, John Wright

It is important to have at least 3 books so you can cross reference and cover as many species as possible