Fried chicken mushroom, scientific name, Lyophyllum decastes, has many other common vernacular names including Brauner Rasling, Chicken mushroom, Clustered Domecap, Lyophille en touffes and Tricolome agrégé. It is important to note that some mycologists synonomise Lyophyllum decastes and Lyophyllum loricatum, two different mushrooms. There also seem to be differences in color between European specimens and American specimens.

The fried chicken mushroom, actually a wild Hon-Shimeji, produces a smooth surface and varies from a dark brown to a watery tan. The cap is three to twelve centimeters wide and stands about three to twelve centimeters tall. The flesh is firm and white and has little odor. While this mushroom does not taste like fried chicken it does offer a mild flavor and a delectable crunchy, chewy texture. Despite its name, it is not related to Chicken of the Woods mushroom.

Nutritional Value

Mushrooms provide protein, fiber, a substantial amount of vitamin B, vitamin D, vitamin K, copper and other minerals.

Serving Ideas

The fried chicken mushrooms, also know as a wild Hon Shimeji, is most often used in Asian dishes. Saute in butter or oil, season with soy, ginger, stock or vinegars and pair with poultry or seafood, rice and pasta. Fresh herbs, garlic, green onions and radishes compliment the mild flavor and texture of the fried chicken mushroom.

Geography/History

The fried chicken mushroom can be found growing in clusters on the ground in open woodland habitat and roadbeds throughout North America, hidden by grass or leaf litter.

Seasons/Availability

Fried chicken mushrooms are available summer through fall.