Photo: congerdesign / Pixabay
There is a non-poisonous fungus color yellowish orange that really tastes like chicken. Its about Chicken of the woods (chicken of the forest), has a large size, a soft and juicy texture and are safe to eat.
These mushrooms provide you with plant-based proteins, vitamins, minerals and antioxidants with a delicious chicken flavor, they add characteristics umami to the saucers.
Chicken of the Woods is different from the classic mushrooms, portobellos or mushrooms that you often find in the supermarket. They are the delight of collectors and some restaurants prepare delicious dishes with these mushrooms. So if you find them on a walk you can take advantage of them and enjoy an extraordinary dish.
Characteristics to recognize the chicken of the forest
Shape: This mushroom does not have a stem so it has no height. It is fan-shaped to semicircular or irregular in shape and can be smooth to finely wrinkled with a suede-like texture. The lid is between 5 and 30 cm wide and up to 20 cm deep; it can be up to 3 cm thick.
Colour: It is bright yellow to bright orange when young (can sometimes develop a reddish tinge) and often fades over time to almost white when it is past maturity. Its color does not change when cut. The pulp is thick, soft and very watery when young.
Where do we find the mushroom that tastes like chicken?
Forest chickens grow in North America, Europe, and parts of Asia and feed on trees, alive or dead. The oaks are his favorite trees, although you can also find them in other hard woods.
These mushrooms in which some also find a lobster or crab flavor are not poisonous, but they are they cause terrible damage to trees. Mushroom Expert He explains that “chickens” are a parasite that causes the heart of their boned tree to rot.
How to cook chicken of the forest
The chicken of the forest must be cooked. They can sauté in a frying pan, especially if they are young. Forager Chef Recommend having some wine or broth in case the pan runs dry.
Original fried chicken from the forest
- 4 pieces of young forest chicken, the size of a small fist.
- 1 pinch of salt and freshly ground black pepper
- 1 generous pinch of sweet paprika
- 1 pinch of cayenne pepper
- 1 clove garlic, crushed
- 1 cup of all-purpose flour for breading
- 3 eggs for breading
- A few sprigs of fresh thyme (optional)
- Trim the hard part where the stem begins to adhere to the mushroom tree.
- Wash and dry chickens well to allow seasonings to adhere.
- Season the flour with a pinch of salt, pepper, paprika and cayenne.
- Mix the mushrooms in flour, then in egg and then again in flour.
- Heat a skillet with 1/4 cup of oil and 2 tablespoons of unsalted butter. Add the mushrooms, the crushed garlic clove and the thyme.
- Cook the chicken until golden on each side, about 4-5 minutes. Dry the mushrooms on a paper towel to avoid excess oil, sprinkle with a little salt, serve and enjoy.
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