The Chicken of the Woods mushroom, a striking fungi, boasts vibrant sunset hues ranging from deep orange to sulphur yellow. With a soft, succulent texture and a slightly spongy feel, this wild mushroom is admired for its chicken-like taste, hence its namesake. Adaptable in a variety of culinary contexts, Chicken of the Woods can serve as a meat substitute in vegetarian dishes or be sautéed, grilled, roasted, or stewed. It's particularly popular in stir-fries, pasta, and risottos or as a savory addition to omelets and soups. This mushroom is not only a visual delight but a delightful way to enrich a dish with mouthwatering umami flavors.
It began over 35 years ago, with a man discovering a patch of wild morel mushrooms growing near his family farm in the Columbia River Gorge. A farmer and mill-worker, John Anderson, along with his wife Wanda, had a love of good food, great respect for nature and an ethic of sustainability.
With no fear of getting their hands dirty. John and Wanda began carefully foraging and selling morels to the best local restaurants. Word spread and Foods In Season was born. Today, the Andersons distribute an impressive line of products to top chefs, retailers and distributors all across America.
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