Chicken of the woodsLaetiporus sulphureus

Chicken of the woods (Laetiporus sulphureus, known in English-speaking countries as "chicken of the woods" — a "forest chicken" — or "sulphur shelf") — the best-known edible polypore, with a distinctive flavor reminiscent of chicken! One of the most recognizable mushrooms in Europe thanks to its very bright sulphur-yellow-orange color. The Latin epithet sulphureus means "sulphurous" — a perfect description of its color.

The fruiting body is large and bushy, made up of several overlapping fan-shaped caps that form a single colony. Individual caps are 10-30 cm across, 6-30 cm tall, thick and fleshy. Color: bright sulphur-yellow to orange-yellow in young ones, with a characteristic shift from a rich orange center to a yellow or cream margin. In old fruiting bodies it gradually fades to pale yellow and cream, and the flesh turns tough.

Edible — ONLY young fruiting bodies (3-7 days after they appear, while the flesh is still soft and juicy). Young ones have tender, meaty flesh with a characteristic taste of delicate chicken breast or fish; they fry, boil and pickle well. In mature and old ones the flesh turns tough and leathery, with a sourish aftertaste — useless in the kitchen.

Classic culinary uses: Fried like chicken breast — cut into 1-2 cm pieces, dredge in flour, fry with onion and cream In vegetarian and vegan cooking — as a "meat substitute" with natural protein Pickling — keeps its shape and color well In Asian stir-fries — in a hot pan with vegetables and soy sauce In soups — as a base for a broth with a "chicken" flavor

IMPORTANT CAUTION: in some people this species can cause gastrointestinal discomfort (nausea, mild diarrhea) — especially if: (1) the mushroom came from an oak (some sources consider these less safe because of tannins); (2) it is old rather than young; (3) it is undercooked; (4) it was eaten in large amounts. The first time — a small portion (50-100 g), to check how you react. Don't eat it fresh/raw.

Diagnostic features of Laetiporus sulphureus: A large cluster of overlapping fan-shaped caps on trunks of living or dead broadleaf trees Strikingly sulphur-yellow-orange color in young ones Flesh meaty in young ones, tough in old ones Underside with small sulphur-yellow pores Spore print white Flesh cream-yellow Characteristic smell with a hint of fresh cucumber and something sourish Grows on trunks of oak, willow, poplar, maple (less often on conifers, which is dangerous!)

IMPORTANT: on conifers, L. sulphureus has a variant, L. huroniensis, with a higher concentration of irritants — eating it is NOT recommended, the risk of gastroenteritis is much higher. The key check is the species of tree the mushroom grew on.

In Ukraine, Laetiporus sulphureus is common in broadleaf and mixed forests: the Carpathians, Prykarpattia, Polissia, the forest-steppe, the steppe (in shelterbelts, parks, orchards). Season: April — October, with peaks in May-June and August-September (two flushes).