chicken mushroom recipe

Are you looking to venture into our Chicken of the Woods recipe? Well, if you enjoy delicious wild mushrooms that have a similar texture and taste to chicken, then this is a recipe worth digging your teeth into during the coming week!

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Chicken of the Woods is commonly a meat substitute due to the similarities it bears with chicken. They are a highly versatile mushroom that you can saute naked in a pan, fry and steam them, bread them - the possibilities are endless when it comes to creating a beautifully tasty dish that is both succulent and pleasing to look at.

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No matter what time of year you cook Chicken of the Woods, the mushroom harmonizes with most seasonal savory treats and can be a gorgeous dinner no matter the weather.

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Does A Chicken of the Woods Really Taste Like Chicken?
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Often in the case of frog, opossum, and squirrel, the phrase ‘’tastes like chicken’ is loosely thrown about as an unfortunately dishonest descriptor of their flavor, to try and make the dish seem more palpable to even the pickiest of eaters. Yet, this mushroom truly tastes like chicken.

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Boasting a meaty, stringy texture that absorbs moisture and retains the succulent flavors of the mushroom  - this is the closest faux chicken substitute you’ll likely ever find.

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What more could you want than a healthy option that tastes great?

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Identifying Chicken of the Woods
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Out of all mushrooms, you can forage, Chicken of the Woods tends to be a relatively easy mushroom to categorize due to its unique characteristics.

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Because of the bright orange mass-like quality of the mushroom that tends to encompass tree trunks or the base of hardwood trees - this is a mushroom you can spot from far away. The mushroom tends to grow in shelves that range from bright orange or yellow at the base that then fades into a pale whitish color towards the outer edge.

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With the underside lined generously with tiny pores, this polypore mushroom releases its spores from small tube structures instead of gills - pretty cool right?

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Health and Safety
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 	Don’t eat Chicken of the Woods raw: Like most wild mushrooms, eating them raw can cause stomach upset - so cook them thoroughly before consuming to be on the safe side!
 	Can cause sickness: If eaten in large quantities, some people can experience gastrointestinal distress. So if you’ve never tried Chicken of the Woods sample a small amount and observe how it reacts with your body.
 	Avoid conifer or eucalyptus trees: It is crucial that you avoid Chicken of the Woods that is growing on the base of conifer or eucalyptus trees as these trees permeate the mushrooms with toxins that are absorbed into the flesh.

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Cleaning Chicken of the Woods
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It’s important to thoroughly clean your Chicken of the Woods, so start by separating the shelves carefully to access every aspect so that this cleaning process is simple and quick.

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Use a gentle mushroom brush to remove any large dirt particles and then quickly wipe your mushrooms over with a damp paper towel or cloth to ensure that they are squeaky clean and ready for use!

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However, if you’re mushrooms are filthy (like mine tend to be!), start off by soaking the mushrooms briefly to remove any dirt or cheeky creepy crawlies that might be lurking inside. Just be careful you don’t soak them too long in case they become waterlogged and lose that gorgeous flavor!

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How to Make Sautéed Chicken of the Woods


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    Chicken of the Woods Recipe
        
                     February 19, 2021
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                        2 tablespoons extra virgin olive oil.
                        • 1 pound tender Chicken of the Woods cleaned (sliced into 1/2' strips).
                        • 2 shallots (sliced).
                        • 3 cloves garlic (sliced).
                        • 1/2 teaspoon sea salt
                        • 1/4 teaspoon freshly cracked black pepper
                        • 1/2 cup dry white wine
                        • 2 teaspoons fresh lemon juice
                        • 2 tablespoons fresh parsley chopped
                        
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                    1. After your mushroom has been gently scrubbed and dried, slice or tears it into one-inch pieces. 
                
                                
                    Step 2
                    2. Heat two tablespoons of olive oil in a large skillet on medium heat before starting to introduce your mushroom slices in a single layer.
                
                                
                    Step 3
                    3. Gently fry the mushrooms for about 5 minutes as they turn a deep golden brown.
                
                                
                    Step 4
                    4. Next, slice some shallots and garlic and throw them into the mix alongside some salt and pepper.
                
                                
                    Step 5
                    5. Cook for a further 5 minutes until the shallots appear soft to touch, then follow this by pouring a generous ½ cup of dry white wine into the mix.
                
                                
                    Step 6
                    6. Now simmer until the mushrooms absorb a majority of the dry wine.
                
                                
                    Step 7
                    7. Now stir in some fresh parsley and lemon juice to fully bring out the gorgeous flavors of the Chicken of the Woods.
                
                            
        
    
        

    

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Fried Chicken of the Woods
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Ingredients

 	4 x 2 oz pieces of young chicken of the woods, the size of a small fist.
 	All purpose flour, as needed for breading, roughly 1 cup
 	kosher salt and fresh ground black pepper to taste
 	1 generous pinch of sweet paprika
 	1 small pinch of cayenne pepper
 	3 eggs for breading
 	A few sprigs of fresh thyme optional
 	Small clove of garlic crushed lightly with the back of a knife optional
 	Lemon wedges for serving

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Instructions

 	Gather your Chicken of the Woods mushrooms and trim off the stem and the tough parts of the mushroom from where it previously was attached to the tree.
 	Gently scrub and dry the mushrooms to help the later absorption of seasoning (following the guidelines we suggested before!).
 	Season the flour with salt, pepper, paprika, and cayenne to give the flour some color and some taste! Just go easy on the cayenne - unless you like things on the spicier side of life.
 	Liberally coat the mushrooms in flour, then egg, and coat in flour once again.**
 	Heat a skillet with ¼ cup of cooking oil, followed by a generous 2tbsp of unsalted butter, before adding your breaded chicken mushrooms, crushed garlic clove, and thyme.
 	Cook the Chicken of the Woods until they are golden brown on either side, so for approximately 4-5 minutes per side. Ensure you add extra oil if the pan dries and carefully blot the mushrooms following frying to catch the excess oil.
 	Sprinkle with some salt or red-eye gravy and salad before serving immediately.

Notes
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**If your Chicken of the Woods have been in the fridge for a day too many, they may have grown dry - which will make them troublesome to coat! So consider steaming them and patting them dry prior to coating if they appeared to have dried out so that they can be thoroughly coated/

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Like your typical chicken fried steak, these would be fine with some red-eye gravy, or just a few lemon slices and a green salad for a lighter touch.

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Chicken of the Woods Recipe

extra virgin olive oil. •

shallots (sliced).

garlic (sliced).

sea salt

black pepper

dry white wine

lemon juice

parsley

1.	After your mushroom has been gently scrubbed and dried, slice or tears it into one-inch pieces.  2.	Heat two tablespoons of olive oil in a large skillet on medium heat before starting to introduce your mushroom slices in a single layer. 3.	Gently fry the mushrooms for about 5 minutes as they turn a deep golden brown. 4.	Next, slice some shallots and garlic and throw them into the mix alongside some salt and pepper. 5.	Cook for a further 5 minutes until the shallots appear soft to touch, then follow this by pouring a generous ½ cup of dry white wine into the mix. 6.	Now simmer until the mushrooms absorb a majority of the dry wine. 7.	Now stir in some fresh parsley and lemon juice to fully bring out the gorgeous flavors of the Chicken of the Woods.

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish.

Steamed chicken with mushrooms

boneless chicken thighs,

rice wine (optional)

oyster sauce

tsp light soy sauce

sesame oil

sugar

(5 grams) salt

white pepper

tbsp Ginger juice

vegetable oil

cornstarch

dried cloud fungus

dried lily flowers

red dates (optional)

tbsp goji berries (optional)

dried shiitake mushrooms, soaked until reconstituted

ginger

Marinate the chicken with all the ingredients A...

Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 

Rehydrate the Shitake mushrooms, black fungus, dried lily...

Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 

Cut the mushrooms and black fungus into small...

Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 

Squeeze out as much water as possible from...

Squeeze out as much water as possible from the soaked ingredients. 

Add the cornstarch to the chicken before steaming....

Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 

Arrange the chicken to a single layer on...

Arrange the chicken to a single layer on the plate. 

Sprinkle with finely julienne ginger. 

Steam for ten minutes over high heat, then...

Steam for ten minutes over high heat, then another six minutes over low heat. Serve.

https://mediavine-res.cloudinary.com/video/upload/keileiqqer85w44ca5h4.mp4

Steamed chicken with mushrooms 冬菇蒸鸡 is a home-cooked dish 家常菜 popular among the Cantonese. 

It is quick and easy to prepare, and the gravy is the best part of the dish. Children can finish eating a bowl of steamed rice just by mixing it with the gravy. The older adults will love the tender chicken meat with a velvety texture. I will attack the mushrooms that soaked up the gravy with all the flavors of other ingredients. 

Recipe 
Ingredients A
500g boneless chicken thighs, trimmed of fat and cut into large bite-sized chunks, remove skin
One teaspoon rice wine (optional)
1.5 tablespoon oyster sauce
2 tsp light soy sauce
One teaspoon sesame oil
¼ teaspoon sugar
One teaspoon (5g) salt
¼ teaspoon freshly ground white pepper
2 tbsp Ginger juice
One tablespoon vegetable oil
One tablespoon cornstarch

Ingredients B
10g dried cloud fungus
15g dried lily flowers
Five dried red dates (optional)
1 tbsp goji berries (optional)
30g dried shiitake mushrooms, soaked until reconstituted

Ingredients C
One scallion, chopped (white and green portions divided)
10 g ginger - peeled and julienned

Method :
- Marinate the chicken with all the ingredients A except the cornstarch for one hour (overnight if time permits). Remove any skin dangling onto the meat. 
- Rehydrate the Shitake mushrooms, black fungus, dried lily flowers, red dates, and goji berries. 
- Cut the mushrooms and black fungus into small pieces. Tie the dried lily flowers with a knot. 
- Squeeze out as much water as possible from the soaked ingredients. 
- Add the cornstarch to the chicken before steaming. Mix with the soaked ingredients and scallion sections. 
- Arrange the chicken to a single layer on the plate. 
- Sprinkle with finely julienne ginger. 
- Steam for ten minutes over high heat, then another six minutes over low heat. Serve. 

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Flavorful Creamy Mushroom Chicken is a delicious recipe full of garlic and onions cooked with juicy tender chicken in a creamy mushroom sauce.

Creamy Mushroom Chicken

Bacon

Chicken Breasts

tbsp Herbs de Provence

Salt and Pepper ((to taste))

Garlic ((diced))

White Onion ((diced))

Baby Bella Mushrooms ((sliced))

Thyme

Heavy Cream

Dijon Mustard

tbsps Salted Butter

Pat chicken dry with a paper towel. Season chicken with Herbs de Provence, Salt, and Pepper.

Over medium low heat, add sliced bacon to the skillet and allow bacon to cook slowly until crispy and fat has rendered out - about 10 minutes. Remove bacon bits and set aside.

Increase heat to medium high and add chicken breasts to the pan and sear on both sides until golden brown - about 4 minutes per side. Remove from the pan and set aside.

Add onions to the pan and saute until softened and fragrant, about 3 minutes. Then add diced garlic, mushrooms, and thyme and continue to cook for 5 minutes. Season with salt and pepper.

Add chicken breasts back into the pan and add chicken broth. Cover with a lid and cook until chicken breasts are cook thoroughly, about 20 minutes.

Once finished, remove chicken from the pan. Reduce heat to low and add heavy cream and dijon mustard and cook until slightly thickened, about 5 minutes. Then add butter and mix together in the pan until butter has melted. Add chicken breasts back in and sprinkle with the bacon.

An easy Chicken and Mushroom skillet recipe with a luscious cream sauce seasoned with garlic, marjoram, onion powder, fresh ground black pepper, fresh rosemary, and thyme. Serve over mashed potatoes, white rice, or angel hair pasta.  

Mushroom Chicken Recipe

butter

lb. white button or cremini mushrooms sliced thick

garlic

olive oil

chicken cutlets about 1/2 inch thick (about 6 ounces each)

chicken broth

heavy cream

Worcestershire Sauce

marjoram (or oregano)

onion powder

thyme leaves

rosemary

Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook until golden brown.  Reduce the heat to low and add the garlic.  Cook for 1 minute stirring constantly. Plate the mushrooms and garlic. 

Heat the oil in the skillet over medium heat.  Add the chicken and cook until brown on both sides and cooked through. Plate the chicken. 

 Add the chicken broth stirring to loosen any brown bits off the bottom.  Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper.  Bring to a gentle boil then reduce to a simmer.  Let it simmer for 10 minutes or until it is reduced by half. 

Add the mushrooms and chicken back to the skillet.  Warm for 2-3 minutes.  Sprinkle with fresh thyme and fresh rosemary. 

This was such a comforting meal!!! Thank you for the easy recipe

I know quite a few people who would absolutely love this!

This looks perfect! I need to add this to our menu soon!

What a delicious dinner idea! I will make it tomorrow!

This is perfect any night of the week! A huge hit at my house!

Everyone at my house loved it! A huge hit!

I love having chicken for dinner and I love keeping things simple, so this works well for me on all fronts. And mushroom sauce - YUM!!

I'm always looking for fun recipes to make for my family. Looking forward to giving this a try.

This is such a yummy recipe. It's one of my husband's favourites. I must try your version.

This dish was so delicious! My whole family loved it! We will make this again!

This is delicious chicken and mushroom, great meal. Thanks for sharing it!

Chicken and mushrooms combined is heavenly! The kids really enjoyed this.  I will make it again. 

Wow, chicken and mushrooms are the best combinations! I loved your recipe and I can make it again for my family

It was my first time making this. I burnt the mushrooms a little haha but it turned out really well. Thanks for sharing this

I love this version of chicken and mushrooms. It is so easy to make yet so delicious!

Thanks!  This was the perfect recipe for my family. They just loved it. Thanks for sharing!

Thank you for this delicious recipe I just made it.

Delicious recipe and the sauce made the chicken tender.

I do seem to cook a lot of chicken and am always looking for new recipes. My family would love this and it sounds amazing

Chicken and mushrooms go together so well. This was a really tasty and simple recipe to follow, which was a hit with the whole family.

This was so delicious!  I love creamy dishes like this during the cooler months...it's just so comforting and easy to make too!

Sometimes simple ingredients make the best meal! I love the combination of thyme with chicken and it was delicious topped with the mushrooms

Yummy. My second time making it.  A lot like beef stroganoff but with chicken. Not sure "plating" of mushrooms and chicken is the quite right term-just removing and setting aside. Plating usually refers to arranging food on a plate to be served to a guest.  In this case, the "plated" items are just later returned to the pan.  Following the stroganoff link, I used sour cream instead of heavy cream--what I had in the fridge.  And if you are trying to save money, chicken thighs or legs (often on sale) work.  You can debone or just leave them to cook when you add broth to make sure they cook through. I'm also adding reconstituted dried mushrooms--a lot of flavor, and using the liquid instead of the broth, and serving over either homemade egg noodles (stroganoff) or tonight Italian Farro. The flavors in this recipe are delicious so lots of ways to use what you have.

Delicious!  Everyone loved it - definitely guest-worthy!

What a versatile recipe! I like a lot of veggies and had a lot on hand, so I included not only mushrooms, but also onions, yellow bell peppers, broccoli, and sun-dried tomatoes. I used the juice from the cooked veggies versus chicken broth (there was so much veggie juice, so that was perfect!). I didn't want my sauce to reduce by half because of all the extra veggies, so instead I added guar gum to the heavy cream, let it get to the point where it started to boil, and added all my veggies and chicken immediately. I served it on gluten free fettuccine and topped it with parmesan cheese. My son and I both devoured it! The next day, I added a dollop of pesto to one of my servings and that was delicious too. I will definitely make this again!! Thank you so much for sharing such a simple white sauce!

Panda Express Mushroom Chicken is saucy, savory, and tender – and my copycat chicken mushroom recipe is even tastier than takeout!

Panda Express Mushroom Chicken

chicken

soy sauce

Shaoxing wine (or cooking sherry)

brown sugar

baking soda

canola oil (or vegetable oil)

mushrooms

zucchini

Sesame seeds

mirin or rice vinegar

Oyster sauce

Pat chicken dry with a paper towel, then transfer it to a medium sized bowl.

In a small bowl, whisk together soy sauce, Shaoxing wine (or sherry), brown sugar, cornstarch, and baking soda. Pour mixture over the chicken pieces. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to marinate.

To a medium bowl, add all sauce ingredients and whisk to combine. Set aside.

Chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.

Drain the marinade from the chicken; immediately discard the marinade - do not reuse!

Heat 1-2 tablespoons canola or vegetable oil in a large skillet over medium high heat. Add marinated chicken and saute, tossing occasionally, until browned on all sides and cooked through. Remove chicken from the pan and set aside.  **You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.

Add the sesame oil to the skillet, along with the ginger and garlic. Saute for 1-2 minutes until the garlic and ginger are fragrant.

Increase heat to medium high, then add the mushrooms and zucchini to the skillet.  Saute for 1-2 additional minutes.

Add the sauce mixture to the skillet, stirring and cooking until the sauce thickens. Place the chicken back into the pan, tossing to coat with the sauce.

Top 5 chicken mushroom recipe recipes from across the web

The most viewed chicken mushroom recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken of the Woods Recipe

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Top 5 chicken mushroom recipe recipes from across the web

The most viewed chicken mushroom recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken of the Woods Recipe

Steamed chicken with mushrooms

Creamy Mushroom Chicken

Mushroom Chicken Recipe

Panda Express Mushroom Chicken

The most viewed chicken mushroom recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine