Whilst dog-sitting in Kent, I wandered daily through the ancient woods, guided by curiosity and gratitude. Each walk became a meditation in listening: to birdsong, rustling leaves, and the soft teachings of nature. My plant apps revealed which wild greens I could add to my growing pharmacy, while another named the birds whose voices stitched the woods together.
One day, I noticed something extraordinary on the side of an old sweet chestnut tree stump: a luminous burst of orange and yellow. A young Chicken of the Woods mushroom had appeared, and from that moment, my daily walk turned into a sacred pilgrimage. Each morning, I returned, watching in awe as it grew at an astonishing pace. It felt numinous, almost magical, to witness life unfurl so quickly from decaying wood. I prayed no one else would take it before I had time to truly observe and learn.
What I discovered was more than a wild food. It was a lesson in abundance, resilience, and transformation. My curiosity was fuelled by research, and I felt as though I had found gold.
(This image shows the size of the fungi a few days before doubling in size, ready to be harvested)
What is Chicken of the Woods?
Known botanically as (Laetiporus sulphureus), Chicken of the Woods is a striking bracket fungus that clings to hardwood trees, glowing like firelight in the forest. Often called the “vegetarian chicken,” its taste and texture are remarkably similar to poultry when cooked.
Nutritional Benefits
- Protein-rich: A hearty, plant-based substitute for meat.
- High in fibre: Supports digestion and gut health.
- Vitamin boost: Contains vitamin C, potassium, and some B vitamins.
- Low in fat and calories: Nourishing and energy-giving.
In some traditions, it has been regarded as a natural tonic for immunity and inflammation.
Foraging Wisdom
If you are fortunate enough to find this fungus:
- Harvest only the young, tender growth. Older parts become tough and woody. Never eat it raw. Brush off dirt and insects gently with a soft brush; avoid washing, but a quick rinse in cold water is fine if needed.
- Check the tree. Do not harvest if it is growing on conifers, eucalyptus, or yew, as these can make the mushroom toxic.
- Test carefully. Some people have allergies or sensitivities. Always try a small portion first and wait 24 hours before making a meal of it.
- Pre-cook for safety. Slice into strips or chunks about 1–2 cm thick. I set a timer and parboiled the fungi in salted water for 5–7 minutes before stir-frying them for 15 minutes. This softens the texture and removes any bitterness or potential irritants. Drain well.
Cooking Inspiration
Chicken of the Woods must always be cooked thoroughly. Once prepared, it becomes a versatile ingredient:
- Sautéed: Slice and cook with olive oil, garlic, and herbs.
- In curries or stir-fries, it absorbs spices and sauces beautifully.
- As “chicken” nuggets: Batter and fry for a plant-based twist.
- In soups and broths, it adds depth and texture.
- Preserve it: Freeze or dry to enjoy later.
Closing Reflection
Watching this mushroom’s daily growth on an ancient sweet chestnut tree stump reminded me how life renews itself in cycles, how decay gives way to nourishment, and how much nature offers when we slow down to observe.
That week in Kent, the sun did not always shine, but my heart was radiant with gratitude: gratitude for the woods, for the fungi, for the dogs at my side, and the gift of awe.
Chicken of the Woods was not just food for the body. It became food for the soul.
I thoroughly enjoyed eating Chicken of the Woods and will certainly be looking out for more to harvest. This single find nourished me for the whole week.
What a magical experience it was, filled with learning, healing, and nourishment for both body and mind!