Fresh Chicken of the Woods | Wild Foraged Laetiporus Sulphureus | Gourmet Fungi Scotland & UK | Coeur Sauvage

Chicken of the Woods (Laetiporus species) is a bright orange-to-yellow bracket fungus that grows in large, overlapping shelves on hardwood trees such as oak, chestnut, cherry, and beech. Its firm, fibrous flesh and savory, poultry-like flavour make it a favourite plant-based stand‑in for chicken in gourmet and rustic dishes alike.

Key Culinary Qualities

• Texture: Tender when young, with natural fibres that mimic chicken breast.
• Flavour: Mild, savoury, and slightly lemony; deepens when browned.
• Cooking Behaviour: Holds shape well, crisps beautifully, and absorbs marinades and sauces.

Best culinary uses include:

Chicken of the Woods shines in dishes where its texture can be showcased:

• Pan-roasted “cutlets” with browned butter, thyme, and lemon.
• Wild mushroom velouté with charred edges for depth.
• Vegan tasting menus: confit in olive oil, then finished over charcoal.
• Gnocchi or risotto topping: crisped shards add umami and colour.

Its bold colour also adds dramatic plating opportunities.

Bon Appétit!

Ingredients:
100% Fresh Chicken of the Wood
Note: Packed on premises handling wild nuts, seeds, mustard, celery, crustaceans & molluscs (trace via seaweed).

Seasonality:
From May till June mostly, although chicken of the wood can still be foraged until September in the UK.

Origin:
Foraged in the UK and various European countries

Storage:
Keep refrigerated. Use within 2-3 days of delivery.

Shipping:
All fresh items ship via Royal Mail Tracked 24