Chicken Of The Woods – Foraging

As I was wandering down to the dock to take the kayak out for a lap around the lake this morning, I came across this beauty. I’ve only found one before that I could harvest, and here it was…. right in my own back yard.


This is a fungi known as “Chicken of the woods” or “sulphur shelf”. It’s easy to spot. I’m no expert, but this is a wild mushroom I’m confident I can eat. This is a huge specimen, and if I wait any longer to harvest it will likely be dry and nasty. So, I hatched a fun plan for dinner.

I cooked millet in the Instant Pot (1 minute under pressure – that thing rocks!)

Cooked millet

I picked grape leaves from the vine in the back yard. I blanched them to wrap the filling in.

Grape leaves

I picked stinging nettles to cook with the mushrooms. I have a small patch that I am cultivating. Yes, you can eat cooked stinging nettles and they are very good for you! Wear gloves to harvest.

Stinging nettles

We have a huge patch of day lilies, so I grabbed some of them to stuff as well. They are edible 🙂
Day Lilies

In the smallest amount of olive oil, I sauteed the stinging nettles, some wild leeks I harvested in spring, onion and garlic.

After several minutes, I added rinsed and chopped chicken of the woods mushroom and continued to cook for a few minutes, adding just a little sea salt.

When it was cooked through, I added it to the millet, sprinkled with garlic salt, smoked paprika, and a squeeze of fresh lemon.

Wrapped in grape leaves and stuffed in flowers, this meal was very satisfying! And pretty! 🙂

I had a lot left over, so I cut up the mushroom and cooked it to freeze for future use. So thankful for this gift from Mother Nature.

Leave a Reply

Your email address will not be published.