"SURE TASTES LIKE CHICKEN"

People sometimes use the phrase “tastes like chicken” to describe the flavor of an unusual food. It’s in such common usage that the phrase has become somewhat of a cliché. But some weird foods really do taste like chicken. Such is the case of Laetiporus sulphureus — the Chicken of the Woods.

Laetiporus sulphureus was first described as Boletus sulphureus by French mycologist Pierre Bulliard in 1789. It has had many synonyms and was finally given its current name in 1920 by American mycologist William Murrill. Laetiporus means “with bright pores” and sulphureus means the color of sulfur.

Also called the chicken mushroom, or the chicken fungus, Laetiporus is an easily recognizable, brightly colored fungus that is often found in clusters.

People who’ve tried cooking the Chicken of the Woods describe it as “succulent”, with a mild flavor. At first bite, you might find the taste oddly familiar, perhaps reminding you of chicken, crab, or lobster. The mushroom is also high in protein (about 14 grams per 100 grams, which is similar to quinoa) and you feel it. And even its sinewy texture is oh-so-similar to soft, juicy, tender chicken meat. It can make a fine chicken substitute as long as you make sure to fully cook the mushroom, making it a great ingredient for any vegetarian diet.

How to Make Sautéed Chicken of the Woods

• Once you have a thoroughly cleaned and dried mushroom, slice or tear it into roughly 1 inch wide pieces.
• Heat two tablespoons of olive oil in a large, heavy skillet over medium heat and add the mushroom pieces in a single layer.
• Cook the mushrooms for about 5 minutes until they start to turn a golden brown.
• Next, stir in some sliced shallot and garlic and season everything with a pinch of sea salt and black pepper.
• Cook for another 5 minutes until the shallots are tender, then pour in about 1/2 cup of dry white wine.
• Simmer until most of the wine has been absorbed into the mushrooms.Finally, stir in show fresh lemon juice and chopped parsley. Enjoy!