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Earth Eats: Real Food, Green Living

Chicken Of The Woods Mushrooms

Who needs actual chicken when you have these meaty and flavorful mushrooms!

Chicken Of The Woods in a pan

Photo: Annie Corrigan/WFIU

These bright yellow and orange mushrooms really do have the taste and texture of chicken.

A friend of mine found these gorgeous Chicken of the Woods in mid-late October. He asked me what to do with them. I told him but he said, “That seems like a lot of work, so why don’t you just have them.”

Unlike with other mushrooms, slow cook these in a lot of liquid. They tend to be a little bit dry, and as a result, they will absorb the moisture of the stock.

Chicken Of The Woods


  • 2 1/2 pounds chicken of the woods, thinly sliced
  • 2 cups chicken or vegetable stock
  • salt and pepper to taste

Cooking Directions

  1. Cook in a pan until the mushrooms have soaked up the liquid. Easy!

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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