Finding a bright orange chicken of the woods mushroom while foraging is like hitting the jackpot! These stunning mushrooms are not only beautiful with their vibrant colors, but they also have an amazing texture and flavor that can genuinely substitute for chicken in many recipes. But before you start cooking these treasures, you need to know how to properly clean them.
I’ve been foraging mushrooms for years, and chicken of the woods (sometimes called “COTW” by mushroom enthusiasts) is one of my absolute favorites. Let me walk you through everything you need to know about cleaning these fantastic fungi!
What Are Chicken of the Woods Mushrooms?
Before diving into cleaning methods let’s make sure we’re on the same page about what these mushrooms actually are
Chicken of the woods mushrooms are shelf-like fungi that grow on dead trees and logs. They’re bright orange and yellow with lighter edges, making them easy to spot in the forest Their name comes from their texture and flavor, which genuinely resembles chicken when cooked properly!
These mushrooms grow in fan-shaped clusters that can be anywhere from 2 to 10 inches across, with some specimens growing up to 2 feet wide! They have pores on the underside instead of gills, which will be bright yellow or cream-colored depending on the species.
When to Clean Your Mushrooms
One important tip right off the bat: don’t clean your mushrooms until right before you’re ready to cook them. Storing mushrooms that have been washed can lead to faster spoilage and mushiness.
Instead, store unwashed mushrooms in a paper bag or wrapped in paper towels in your refrigerator. This allows airflow and prevents moisture buildup that would cause spoilage. They’ll stay fresh for about 7-10 days this way.
How to Test for Freshness
Before cleaning make sure your chicken of the woods is worth the effort! Here’s how to check if they’re still good
- Fresh chicken of the woods should feel slightly spongy yet firm
- The color should be bright, not faded
- The flesh should cut easily with a knife
- No dark spots, sliminess, or areas that look significantly different in color
- No visible mold or spores on the surface
- The flesh shouldn’t crumble easily
If your mushroom fails these tests, it might be past its prime and should not be eaten.
Step-by-Step Cleaning Guide
Now, let’s get to the main event! Here’s my detailed guide for cleaning chicken of the woods mushrooms:
1. Initial Field Cleaning
The best cleaning actually starts right in the field when you harvest:
- Use a sharp knife to cut away just the tender outer portions
- Leave behind the tough base where it connects to the wood
- This initial trimming saves you work later and reduces the amount you have to carry home
2. Inspect Each Piece
Once you get your haul home:
- Look carefully at each mushroom section
- Feel for bugs, dirt, or mushy spots
- Discard any questionable parts immediately
3. Trim Away Tough Areas
- Cut off the tough base section if you didn’t already do this in the field
- Remove any fibrous or woody parts
- Only keep the tender pieces that will be enjoyable to eat
4. Choose Your Cleaning Method
Depending on how dirty your mushrooms are, you have a few options:
For relatively clean specimens:
- Gently wipe with a dry cloth or soft mushroom brush
- A damp paper towel works great for the caps and undersides
For dirtier mushrooms:
- Use a soft-bristled brush to remove debris
- A paring knife works well to scrape or cut off embedded dirt
- If necessary, give them a quick rinse under running water (don’t soak!)
5. Check for Bugs
Nobody wants to find unwelcome protein in their meal!
- Look carefully at the outer lobes (fungus gnats often make homes there)
- Cut each mushroom in half lengthwise to check for hidden insects
- Remove any parts showing bug damage or where slugs have made homes
6. Dry Immediately
If you did rinse your mushrooms:
- Pat them dry thoroughly with paper towels
- Allow them to air dry until completely dry to the touch
- Never store damp mushrooms
What NOT to Do When Cleaning
Avoid these common mistakes:
- Don’t soak mushrooms in water – they absorb liquid quickly and become waterlogged
- Don’t clean mushrooms in a large bowl of water – dirt and bugs can spread to clean parts
- Don’t use a stiff scrub brush – it can bruise the tender flesh
- Don’t store mushrooms that are wet – this leads to spoilage
- Don’t wash until right before cooking – store them unwashed
Prepping for Cooking
Once your mushrooms are cleaned, you’ll want to prep them properly for cooking:
The mushroom will have three different texture zones:
- Tender tips – the outermost portions (these are the best parts!)
- Meaty middle – the middle, denser section
- Tough tree-attachment portion – often needs to be discarded
The meaty center sections might need added moisture when cooking to prevent drying out. The tender outer pieces can become brittle if overcooked, so watch them carefully!
Storage Methods
Short-term Storage
- Store in the refrigerator in a paper bag (never plastic!)
- Keep for up to 7-10 days
- Only clean right before cooking
Freezing
Freezing is great for long-term storage:
- Clean and slice into desired sizes
- It’s best to cook them before freezing to maintain texture
- You can either cook them in a recipe or sauté/boil them first
- Cool completely before packaging
- Use freezer bags or vacuum seal for best results
- They’ll last up to 12 months frozen
Dehydration
While not ideal for texture, dehydration works well for making mushroom powder:
- Cut into small pieces
- Dehydrate until they snap easily
- Grind into powder for seasoning
- Store in airtight jars with silica packets
Safety Guidelines
Always follow these safety tips:
- Cook chicken of the woods thoroughly (at least 10 minutes)
- Never consume them raw
- Start with small portions if you’re new to these mushrooms
- Be especially cautious with specimens growing on conifer trees
- Wait 24-48 hours after trying a small amount to monitor for any reactions
Final Thoughts
Cleaning chicken of the woods mushrooms might seem like a bit of work, but it’s absolutely worth the effort! These mushrooms are one of the most versatile wild edibles you can find, with a texture and flavor that can genuinely replace chicken in many recipes.
Happy foraging and cooking!
FAQ: Cleaning Chicken of the Woods Mushrooms
Q: Do you wash chicken of the woods mushrooms?
A: It’s best to avoid washing if possible. Try gently brushing with a dry towel first. If they’re very dirty, a quick rinse is okay, but never soak them as they’ll become waterlogged and soggy.
Q: How do I store freshly harvested chicken of the woods?
A: Store them in paper bags or wrapped in paper towels in the refrigerator for up to a week. Never store in plastic as condensation will cause faster spoilage.
Q: Can you freeze chicken of the woods mushrooms?
A: Yes! They freeze very well, especially if cooked first. Clean, slice, cook, cool completely, then vacuum seal or place in freezer bags. They’ll keep for up to 12 months.
Q: Are chicken of the woods mushrooms safe to eat?
A: When properly identified, cleaned, and thoroughly cooked, chicken of the woods mushrooms are safe and delicious. However, some people may experience sensitivity, so always try a small amount first and wait 24-48 hours before eating a larger portion.
Q: What should I do with the tough parts of the mushroom?
A: The tough base portions are usually best discarded. However, you can also boil and dehydrate them to make mushroom powder for seasoning soups and stocks.
Prepping Chicken of the Woods For Cooking
Look at each frond and notice the difference in size and density of the base and the outer edges. The texture changes – it is woody near where it attaches to the tree and tender at the edges. You’ll want to keep only the tender sections and remove any tough, fibrous parts.
If you’ve got a super young and fresh chicken of the woods, you may not have any tough sections at all. In that case, use the entire mushroom! Otherwise, assess the tenderness by seeing how easily a knife cuts through the mushroom flesh. If it is even slightly tough, discard that section. It will not get better with cooking.
Your mushrooms will fall into three texture categories:
- Tender tips – this is the outermost portions of the cap where the flesh is often thinner and younger.
- Meaty middle – this is the middle, denser part of the mushroom. Often, several fronds fuse together to create especially thick sections.
- Tough tree-attachment portion – this is the very base of the mushroom, and it most often needs to be discarded because it is tough. Or, you can boil and dehydrate it for a mushroom powder.
The meaty center section most likely makes up most of your harvest. Depending on the age of the mushroom, these parts might need extra moisture while cooking so they don’t dry out.
Using a marinade or plenty of cooking liquid helps maintain the tenderness. The younger a chicken of the woods is, the more likely you’ll have lots of excellent tender portions for cooking.
Cooking With Chicken of the Woods
There is so much you can do with these mushrooms. They can be substituted for any recipe calling for chicken because they have almost the exact same texture and tenderness.
Whatever method you pick, cook these mushrooms for at least 10 minutes. Never eat chicken of the woods mushroom raw.
Set a heavy-bottomed skillet over medium heat. Pour enough oil to make a shallow layer, about ¼ inch deep. You’ll get better results if you add 2 tablespoons of butter with the oil – this stops sticking and makes everything taste better. Let the mushroom pieces cook for 5-7 minutes on each side until they turn golden brown.
Heat a pan with a splash of water until it’s completely gone. This wet sautéing technique keeps older or drier mushrooms from burning. After the water disappears, add your oil and additions like garlic or shallots. Keep cooking until your mushrooms look golden and any liquid has evaporated, at least 10 minutes.
A classic fry of these mushrooms is incredible. Set up a three-stage breading station with flour, beaten eggs, and breadcrumbs. The mushroom goes first in flour, then egg wash, and finally gets coated in seasoned breadcrumbs. Or, you can do flour-egg-flour (no breadcrumbs) for a lighter crust if that’s what you prefer. Heat the oil to 340-350 degrees and fry the mushrooms until golden brown, usually 7-9 minutes.
Preheat the grill to medium heat. Give the chicken of the woods mushroom pieces a brush of olive oil or let them soak briefly in beer or wine. Place the mushrooms near the edge of the flame and grill 6-8 minutes per side. A heavy cast iron pan is good for pressing the mushrooms down for even cooking.
Cut the chicken of the woods mushroom into the desired size pieces (strips, chunks, slices). Marinate them in your favorite sauce or dressing for 6-12 hours, or overnight in the refrigerator.
Preheat the oven to 375F. Line a baking tray with parchment or lightly coat with oil and layer the chicken of the woods on it in an even layer. Bake for 15-25 minutes. The time needed depends on how big the pieces.
