Fans of garlic will love this easy and yummy dish made with freshly foraged chicken of the woods mushrooms!
Chicken of the woods is a choice edible mushroom, that actually does taste a lot like chicken! This makes it a great stand-in for some of the recipes you’d normally use chicken in.
For more about identifying, harvesting, and preserving this foraged treat, be sure to check out our article:
This recipe is a family favorite – it combines the classic combo of garlic and butter with bite sized mushroom pieces.
Since our family eats gluten free, we use King Arthur Gluten Free All Purpose Flour to make this dish, but it will work equally well with regular all-purpose flour instead.
Depending on the age, thickness, and variety of your mushroom, you may need to cook them a little longer or shorter than the time specified. Keep a close eye during cooking time and feel free to adjust temperatures and broth amount to suit the unique needs of your mushroom haul.
Some people can be sensitive to chicken of the woods mushroom. If this is your first time trying it out, be sure to only eat a small portion, then wait 24 to 48 hours to make sure it agrees with you and your stomach. If all goes well, you can continue enjoying this tasty mushroom!
Garlic Butter Chicken of the Woods Mushrooms
- cutting board & knife
- 8" skillet with lid
- small bowl for mixing spices
- 4 to 5 ounces chicken of the woods mushrooms, fresh
- 2 tsp olive oil
- 1 tbsp all purpose flour (we use King Arthur, gluten free)
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic, minced
- 1 tbsp salted butter
- 3+ tbsp chicken or vegetable broth
- Rinse the mushrooms briefly and blot dry.
- Cut the mushrooms into bite sized pieces.
- Add the olive oil to an 8" skillet and heat over medium heat.
- Combine the flour, Italian seasoning, salt, and pepper in a small bowl.
- Toss the mushroom pieces with the flour mixture, until lightly coated.
- Add the mushrooms to the hot skillet.
- Cook and stir for 2 to 3 minutes, then add the garlic cloves and butter.
- Continue cooking and stirring for 4 to 5 minutes.
- Add the broth, cover the skillet, and continue cooking for an additional 4 to 5 minutes, or until the mushrooms are tender.
- Some mushrooms may take longer than others to become tender. If needed, add another 1/2 to 1 tbsp broth at a time and cook for several extra minutes.
- Remember, if this is your first time enjoying Chicken of the Woods, eat a very small amount, then wait 24 to 48 hours to ensure you're not sensitive to it.