The Chicken of the Woods(Laetiporus sulphureus) can also be called “Chicken mushroom” or “chicken fungus”. It is commonly found growing on oak, eucalyptus, yew, cherry wood, sweet chestnut, and willow. The taste of this shroom may seem oddly familiar at first bite as it has been said to taste like crab, lobster and, of course, chicken! It’s meaty texture paired with its chicken or seafood taste makes it the the perfect meat substitute for any vegan or vegetarian meal.
While Chicken of the Woods is mainly used for culinary purposes, it also has the ability to fight certain bacteria like Staphylococcus aureus and may be able to stop cancerous cells from receiving nutrients.
Scientific Name | Laetiporus Sulphureus |
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Common Names | Chicken of the Woods, Chicken Mushroom, Chicken Fungus |
Origin | Morris County NJ, USA |
Shelf Life | 12 months |
Flavor | White chicken meat or slightly like crab or lobster |
Recommended Uses | Vegetarian and vegan cooking |
Cooking Suggestions | Rehydrate in a bowl of warm water for 30 minutes In a pan, cook until both sides are golden brown (around 4-5 mins) |
Nutrients | Per 4 oz: 582.5 calories, 115g of carbohydrates, 9.71g of dietary fiber, 34g of protein, 3.24g of fat, 242.72mg of potassium |
Medical Benefits | Nutritional, anti-inflammatory, anti-bacterial, anti-tumor and reducing blood sugar. Chicken of the woods creates mutanase activity to prevent tooth decay |
Allergy Information | A reaction may occur in those who are sensitive to mushrooms may feel mild symptoms of swollen lips, nausea, vomiting, dizziness, and disorientation |
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