Edible Mushroom Liquid Culture Syringe 10cc, with sterile needle and alcohol swab.
Chicken of the Woods for Conifers (Laetiporus conifericol) is a bright orange mushroom with a yellow porous underside that grows primarily on oaks. **Cultivation on logs is still experimental – with best results are achieved through “pre-treating” freshly cut oak logs before inoculation, then partially burying the logs once well-colonized.**
Liquid cultures are a great way to maintain relatively sterile technique without expensive lab equipment. Decreased contamination means increased success in growing mushrooms!
Liquid cultures can be stored in a refrigerator to preserve the viability for months (even years). We recommend using them as soon as possible to benefit from their peak vitality.
Syringes do not come with instructions. Please research growing techniques before purchasing. Resources can be found on our Learn to Grow page. Note: You can do this exact process without a glove box with great success! We recommend flame sterilizing the needle in between each transfer.
For peak viability we recommend using your mushroom products within weeks, and storing in a cool location until use. Refrigeration between 2-4C is ideal for the longest shelf-life. Even when refrigerated, the fungal mycelium continues to grow, and eventually mushrooms burst out one way or another.
After harvesting you should store the mushrooms in a paper bag, which allows them to breathe. Leave them in the main part of the refrigerator to get good airflow, not the produce drawer. They will keep up to a week when stored in a paper bag in the refrigerator. Chicken of the Woods mushrooms are also ideal for freezing once cooked, but when ready to use, do not thaw as it will cause the mushroom to become soggy.
When cooked, Chicken of the Woods mushrooms are juicy, succulent, and meaty with a mild, lemony flavor that many compare to the taste of chicken, lobster, or crab. Chicken of the Woods mushrooms are a popular variety for their meaty texture and chicken-like flavor and are often used as a meat substitute in vegetarian dishes.
Chicken of the Woods mushrooms are best suited for frying, baking, sautéing, and blanching. They are also a popular meat substitute for chicken or tofu and can be used interchangeably in recipes. Before cooking, the mushrooms should be cleaned with a damp paper towel or cloth to remove dirt and debris. It is not recommended to place the mushroom in water as the surface is porous and will absorb excess moisture. Oil should also be used sparingly when cooking as it will be easily absorbed. Chicken of the Woods mushrooms should be cut into bite-sized pieces or strips and sautéed with wine and herbs, butter, or oil. They can also be baked or deep fried and served with a dipping sauce or sliced and cooked into risottos, curries, casseroles, egg dishes, rice dishes, soups, and stews. Chicken of the Woods pair well with asparagus, fiddlehead ferns, English peas, ramp bulbs, spinach, chive blossoms cilantro, garlic, onions, ginger, potatoes, coconut milk, tomato sauce, polenta, wild rice, white wine, and Monterey Jack cheese.
Pickled Chicken of the Woods Mushrooms
Cream of Chicken of the Woods Mushroom Soup
Chicken of the Woods Mushroom Rice Pilaf
Chicken of the Woods, Spring Vegetables, Ramps, and Chive Blossoms
Chicken of the Woods mushrooms contain potassium, vitamin C, fiber, vitamin A, and are believed to have antifungal and antibiotic properties. In Russia, Chicken of the Woods mushrooms have a long-fabled use as a natural antibiotic to help boost immunity.
