Chicken of the Woods

September 25, 2012

When a seasonal mushroom can make you happy, life is fun. This is the Chicken of the Woods mushroom, AKA "Laetiporus sulphureus" (note: Maitake "Hen of the Woods" is something else, also awesome). COTW pulls apart just like white meat—so similar in texture that Justin thought he was being punked when I handed him a bowl of steaming Chicken-of-the-woods-noodle-soup last year:

This year, I tried a new recipe:

Lemony-Herb Chicken of the Woods:
-Briskly rinse or brush off the mushrooms with a damp towel.
-For the marinade: blend together olive oil, lemon juice, Braggs or sea salt, rosemary, thyme and 1 garlic clove.
-In a shallow glass pan, drench the COTW "steaks" with the marinade and let sit overnight in the fridge.
-Grill or place pan in the oven at 350° for 20-30 min until cooked through (placing the shrooms on your toaster oven's rack works fine, too).

Unfortunately, this shroom seems scarce. To find them in your area, I suggest contacting your local mycology experts through the many mushroom clubs worldwide (I'm SO becoming a super-geek member!):

Myko Web
North American Mycology
Mushroom the Journal

And remember, leading plant-based authorities like Dr. Fuhrman and David Wolfe increasingly recommend mushrooms as a staple in our diets for their nutrient-density and ultimate health-promoting properties. There are so many incredible mushrooms to explore and experiment with in recipes and as supplements—which ones are your favorites?