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This is the description page for Hen of the Woods (Grifola frondosa) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Hen of the Woods.  Chicken of the Woods, Grifola frondosa (also known as Sheep's Head mushroom, Ram's Head mushroom, Maitake [Dancing Mushroom] in Japanese) is a very distinctive species of polyporaceous basidomycete bracket fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Polyporaceae family of the Polyporales order that have white spore prints. It is a fairly common species that is typically parasitic on oak trees, but also grows on a number of other tree species and develops from an underground tuber-like structure, about the size of a potato. Typically it friuts during September and October and because of the basal tuber is unusual in that it is perennial and will re-grow in the same spot for many years forming a cauliflower-like fungus with a white underside. The fungus typically grows gregariously in 'shelves' of tightly-packed brackets that, individually, are about 20cm tall and 30cm across. The fungus is braodly bush-shaped with many grey-brown laf-like branches extending from a single stem. Each individual segment or bract is fan-shaped, radially-furrowed thin and wavy. Young bracts are trumpet shiaped which broaden and become concave as they mature. The undersurface of each cap bears approximately one to three pores per millimeter (which are small round and creamy white in colour), with the tubes being short (rarely deeper than 3mm). The milky-white stipe (stalk) has a branchy structure and becomes tough as the mushroom matures. The flesh is fibrous, but does not feel leathery to the touch (despite the fungus' appearance). The smell is pleasant when young and has been varously described as mealy, sweet or even hoppy but tends to become less pleasant with age, approaching something like mouldy cheese. The firm flesh and pleasant, almost sweet, flavour of the fungus when young makes it excellent eating. Young speciments can be cooked whole, but the firm flesh does require slow cooking and the older the specimen the smaller you need to cut the bracts and the slower you need to cook them. However, in Japanese cuisine it is highly prized and, along with shiitake, shimeji and enoki it is one of the major mushrooms used in Japanese cooking. Indeed, it is especially suited to stews and goulashes as it keeps firm even after prolongued cooking. There are some reports that a small minority of people are allergic to this fungus which may be due to the fungus absorbing poisons from the tree on which it grows. As with any fungus or mushroom species only eat small quantities the first time, in case you are susceptible. However, if you are careful and you know that you are not susceptible then this is an excellent eating species. The colour, shape and location of this species means that the hen of the woods is can only really be confused with two other fungal species. The first of these is the Cauliflower Fungus (Sparassis crispa) that is typically found at the base of pine trees, has a compact creamy-brown fruiting body and is excellent eating. The other fungus with which it can be confused is the Giant Polypore (Meripilus gigantaeus) which has a similar form, but the fan-shapd fungal caps is much wider and thicker than the hen of the woods and is dark brown and lacks scales. Typically the Giant Polypore grows on the base of beech trees (it is not typically considered a good eating species as it causes gastric upsets in some peope and requires very long, slow, cooking to make it edible). Recipes Utilizing Hen of the Woods Mushroom Goulash |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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