Page 264 - The Forager’s Guide to Wild Foods

Conifer Chicken of the
Woods, Laetiporus conifericola

(FOMITOPSIDACEAE)

Nathan Wilson , CC-BY-SA-3.0

Walter Siegmund, CC-BY-SA-3.0

RTehan, CC-BY-SA-3.0

CONIFER CHICKEN OF THE WOODS occurs west of 0.04 inches (1mm), measuring 0.04-0.16 inches (1-
the Rocky Mountains and fruits annually in summer 4mm) deep.
and fall. Growing on dead or injured trees in multi-lev-
SPORES: 5–7 x 3.5–5 µm, elliptical, smooth; Spore
eled brackets, it shares many similarities with its print: white
eastern relative, L. sulphureus. Among these is the
EDIBLE PARTS: tender edges
red-brown heart rot - often paired with the presence
HOW TO EAT: This mushroom has firm yet tender
of mycelium - that both species cause on their sub-
flesh that tastes remarkably like chicken when it is
strates. However, L. conifericola grows only on co-
cooked. Harvest the succulent edges of maturing
nifer wood and is bright orange to salmon-orange.
mushrooms in late summer to get the full chicken ex-
CAP: The cap is fan-shaped to unevenly semi-circular
perience. For a milder flavor, harvest very young spec-
with occasional wrinkles and a texture like suede. It
imens. Stay away from old, putrid mushrooms.
measures 2-20 inches (5-50cm) wide and up to 1.6
SAUTEED CHICKEN OF THE WOODS: Ingredients:
inches (4cm) thick, with a bright orange or salmon-or-
2 tbsp. olive oil, 1 lb. (500g) mushrooms, 2 shallots
ange color that dulls with age. The thick, frequently
(chopped), 3 cloves garlic (sliced), ½ cup white wine,
yellow margins also fade in time.
2 tsp. lemon juice, 2 tbsp. parsley, salt, pepper. Tear
FLESH: The yellowish flesh of young mushrooms is
mushrooms into strips. Cook with oil in a skillet until
loaded with water. Older specimens harden and be-
the flesh begins to brown. Add shallots, garlic, salt,
come brittle. The flesh’s scent is strongly fungoid.
and pepper. When shallots are tender, add wine. Cook
OTHER FEATURES: These mushrooms are without until mushrooms have absorbed all the liquid. Season
stems. Their undersides are covered with minute with lemon juice and parsley.
holes (pores). There are 2-4 lemon-yellow pores per
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