Garlic Butter Chicken Of The Woods Mushrooms - Unruly Gardening

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Fans of garlic will love this easy and yummy dish made with freshly foraged chicken of the woods mushrooms!

Garlic Butter Chicken of the Woods Mushroom Recipe

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:

Identifying Chicken of the Woods Mushroom

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.

mushroom pieces covered with gluten free flour and spices — mushroom pieces covered with gluten free flour and seasonings

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 mushroom dish

Garlic Butter Chicken of the Woods Mushrooms

Try this quick and delicious way to eat freshly foraged chicken of the woods mushrooms! 4.75 from 8 votes Print Pin Course: Side DishCuisine: AmericanKeyword: foraged, garlic, gluten free, mushroom Prep Time: 8 minutes Cook Time: 15 minutes Servings: 2

Equipment

cutting board & knife
8" skillet with lid
small bowl for mixing spices

Ingredients

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

Instructions

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.

Share on Facebook Share on Pinterest Share on Email Jan Berry

Jan is a writer, herbalist, natural soap educator, and bestselling author of The Big Book of Homemade Products, and Simple & Natural Soapmaking. She grows, forages, and rambles around 100 mostly wooded acres at the foot of the Appalachian mountains. Besides writing articles for her family website, Unruly Gardening, she's also the founder of TheNerdyFarmWife.com where you can find her sharing DIY natural skincare and soapmaking recipes, and herbal remedies.

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10 Comments

I can’t wait to try this. It looks delicious!
1. Hope you enjoy!
First time cooking chicken of the woods, so I wanted to slightly overcook it just to be sure. Aside from that, and using bread flour (what I had on hand), I followed this recipe. I don’t measure spices usually, so maybe it wasn’t exactly what they wrote, and I used 3 cloves of garlic and only 3 ounces of the mushroom… But it came out quite flavorful and slightly crispy (from cooking longer). Mixed in some linguine for the last minute of cooking, then served. Delicious!
1. Hi Jessica, I’m so glad you enjoyed the recipe! It sounds like you made some great adjustments & I love the idea of mixing in some linguine! I am 100% in agreement with you too – it’s always better to slightly overcook it when you’re trying chicken of the woods for the first time. 🙂
Delicious and so easy to make! lots of health benefits too
1. Hi Cindy, So happy you like the recipe! Thanks for letting us know and for leaving a review! 🙂
I fixed this recipe last year and instantly decided it is my future default when preparing this mushroom. It has been dry this season, so I have just now gathered my first chicken of the woods mushrooms for the year and was frustrated I could not find the recipe in any of my books. I finally realized I had found it here and bookmarked it! None of the other recipes I have in my 20+ Books come close to this. Thank you!
1. Hooray! So glad to hear that you like the recipe!
I made this recently and it was delicious! Looking forward to making it again. (P.S. if you’re trying a wild mushroom you’ve never eaten before, waiting 8-12 hours after you eat a few well-cooked bites is plenty long enough to determine if it doesn’t agree with you.)
1. Hi Lala, I’m so happy to hear you liked the recipe & thanks for the mushroom-eating tip too! 🙂

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Garlic Butter Chicken Of The Woods Mushrooms - Unruly Gardening