Foraging and Cooking with Chicken of the Woods Mushrooms — Randy’s Chicken Blog

Some people who have consumed these mushrooms have had “mild reactions” such as swollen lips or in rare cases, “nausea, vomiting, dizziness and disorientation”. An editor’s note on the Cornell University Mushroom Blog mentions reports of “vomiting, chills, and perhaps mild hallucinations” but also notes that the majority of individuals—likely over 90%—consume these species without any issues.

It’s important to consider that many of the reports of adverse reactions to this mushroom date back to the time before there was any awareness of L. sulphureus’s look-alike species. It’s possible that these negative experiences were actually caused by one of the more toxic L. sulphureus doppelgangers. Also, keep in mind that many people enjoy foods like peanuts and shellfish, yet others suffer severe allergic reactions to them—even life-threatening ones. Similarly, while most people consume wheat and dairy with no problems, some are lactose intolerant or allergic to gluten. Mushrooms are no different—while many enjoy them without incident, some people may experience adverse reactions.

As of now, there doesn’t appear to be a confirmed toxin or allergen responsible for the negative reactions associated with this mushroom. However, the golden rule of foraging remains the same: always exercise caution. Start by trying a small amount, and if you feel fine a few hours later, you can enjoy more with confidence.

Sulfur shelf mushrooms grow in many parts of the world. Here’s a thumbnail description of the five species that grow in the US. While they are all similar in appearance, they can be differentiated by the trees they grow on and their geographical location.

Laetiporus sulphureus

Tree: Mostly living and dead oaks and oak stumps and logs.
Pore color: Bright yellow to orange.
Location: East of the Great Plains.
Edibility: It is considered the “classic” Chicken of the Woods. Wikipedia notes that only the outer margins are edible and that it shouldn’t be eaten raw.  Wikipedia also notes the reports of “severe adverse reactions…in about 10% of the population” but suggests that “this is now thought to be the result of confusion with morphologically similar species.”

Laetiporus cincinnatus

Tree: Usually oak – grows on the tree roots, thus the mushrooms usually appear at the very base of a tree, or emerging from the soil.
Pore color: Cream to white.
Location: East of the Great Plains
Edibility: Mushroom enthusiast Steve Caruso suggests that while only the margins of L. sulphureus is palatable, “nearly every part of L. cincinatus can be eaten.”

Laetiporus huroniensis

Tree: Usually hemlock.
Pore color: Yellow.
Location: Great Lakes region.
Edibility: This species “seems to cause poisoning more often than true L. sulphureus” according to the Cornell Mushroom Blog.

Laetiporus gilbertsonii

Tree: Grows on both oak and eucalyptus trees.
Pore color: Yellow.
Location: West Coast.
Edibility: The Cornell Mushroom Blog reports that this species is “more frequently implicated in poisonings” than L. sulphureus. Flora Finder states somewhat ambiguously that it “is generally considered edible, but some people don’t respond well to it.”

Laetiporus conifericola

Tree: Primarily on conifer trees
Pores: Yellow
Location: West Coast
Edibility: The Field Guide to Mushrooms of Western North America deems this mushroom inedible and reports that some people experience gastrointestinal upsets after eating it.  Flora Finder also labels it “not edible” and further reports it to be “sour-tasting and indigestible, causing nausea, dizziness, and possibly hallucinations.”