Chicken of the Woods or Laetiporus species is choice edible and is highly nutritious fungi making it a great addition to a meat free diet. 100g of the mushroom contains 14g of protein, 6g of carbs, 3g of fiber and 150mg of potassium. In addition, it is rich in antioxidants, including flavonoids and phenols. These antioxidants have many medicinal benefits, such as anti-inflammatory, anti-viral, and anti-cancer properties. Since it doesn’t have any toxic look-a-likes, it is also a safe and mushroom to forage for beginners.
Coconut Chicken-of-the-Woods is my favorite way to prepare it.
INGREDIENTS
1/3 cup all-purpose flour or whole wheat flour (spoon & leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound Chicken-of-the-Woods
coconut oil
INSTRUCTIONS
Hand pull mushroom into strips or nuggets.
Dry sauté the pieces with 1/4 cup of water, salt and vinegar in a fry pan until water is absorbed or for 15 minutes. Drain excess water and use for broth, etc.
Combine flour, salt, and spices in one bowl. In a second bowl beat the eggs. Combine panko and coconut in the third bowl or large plastic freezer bag.
Dip the COW into the first bowl of flour and spices, then dredge in eggs, and then put the COW into the coconut and panko breading that is in a freezer bag and shake up.
Set the coated COW aside on a plate as you coat the remainder.
Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut COW in batches – do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
Place the finished coconut COW on a plate lined with a towel as you fry the rest. Serve with your favorite sweet Thai chili sauce or an orange chili sauce.
Serve on top of your favorite pasta (optional) and sprinkle with a little chopped cilantro or basil (optional) and serve.
ABOUT CHICKEN-OF-THE-WOODS
Scientific Name: Laetiporus sulphureus
Common Name: Chicken-of-the-Woods, Sulphur Shelf
Family: Polyporaceae
Description: Orange to yellow polypore, with yellow or white pores on underside.
Habitat: Grows in shelfs on heartwood of dead or dying oaks.
Spore Color: White Size: 6-12" width
Edibility: Contains proteins, fat, fiber and tastes just like chicken! Harvest when young, colorful, and moist. Becomes lighter in color, fiborus, mealy and dry, inedible with age.
Look-alikes: Shaggy Bracket, Inonotus hispidus (non-toxic)
Learn more about foraging it here.
