Chanterelles vs. Chicken of the Woods

Chanterelles, various species in the Cantharellus genus, and chicken of the woods, Laetiporus sulphureus, are two types of mushrooms that you can harvest from the wild.

This article goes into greater detail to compare and contrast chanterelles with chicken of the woods to explore their histories, appearance, taste, use, and growing environment. By the end, you should know how to identify both chanterelles and chicken of the woods and know how they are similar and how they are different.

Comparing Chanterelles vs. Chicken of the Woods

Descriptions of Chanterelles and Chicken of the Woods

Description of Chanterelles

Edible fungi in the Cantharellaceae family are known as chanterelles and are also commonly known as girolles. Among these, some of the most common are golden chanterelles. One of the most well-known species is Cantharellus cibarius, which grows in Europe. In North America, there are several common species, including Cantharellus lateritius. Generally, you can find these species growing in deciduous forest soil. In these wooded areas, chanterelles grow individually or in groups at the base of pine, oak, or other trees. 

Chanterelles possess a distinctive fruity aroma, which some describe as similar to a peach or apricot. Chanterelles are prized in Europe and North America as one of the most frequently foraged. Because they are difficult to cultivate, mushroom seekers must find and harvest them from the wild. The chanterelles are orange or yellow, though some species are white, and have wavy funnel-shaped caps. Unlike some lookalikes, chanterelles have gill-like ridges and false gills. You will find chanterelles growing to be between 1-4 inches wide and 2-4 inches tall. 

Description of Chicken of the Woods

The species Laetiporus sulphureus is a wild, edible fungus in the Fomitopsidaceae family, which goes by the name “chicken of the woods.” It is also called “crab of the woods,” “sulphur polypore,” or “sulphur shelf.” This fungus is a parasitic species that grows on living or dead oak trees but typically appears on rotting wood or fallen tree trunks. When forming on dead oaks or other trees that are still standing, the chicken of the woods produces brown heart rot, a fungal disease that causes wood decay. 

The chicken of the woods is fan-shaped and grows in a semicircular or irregular shape, with a texture that is either smooth or slightly wrinkled. The broad caps are vibrant yellow or orange but fade with maturity. They reach 2-10 inches across.

Key Differences

Chanterelles vs. Chicken of the Woods: History

For thousands of years, humans have harvested mushrooms for culinary and medicinal purposes. Fungi grow all over the world and long before there was wide-scale commercial production of mushrooms, people harvested mushrooms for food. Chanterelles and chicken of the woods are two examples of mushrooms foraged by people in Europe and North America throughout history and to the present day.

Chanterelle History

Mushroom species known as chanterelles in the Cantharellus genus and some species in other genera grow across the world, including on the continents of Australia, Asia, Europe, North America, and South America. Golden chanterelles in particular are some of the most commonly-foraged wild mushrooms in Europe and North America, as they grow abundantly and have a distinctive look and fragrance. 

Cantharellus cibarius, which grows across Europe, and several species in North America, including Cantharellus elenesis, Cantharellus fomosus, Cantharellus lateritius, and others, are some of the most well-known species of chanterelles. They grow in forested areas, with chanterelles found growing in the soil near the bases of conifer or hardwood trees, depending on the specific chanterelle species in question.

Because chanterelles are not easily cultivated, chanterelles are foraged rather than grown commercially. Researchers seek to understand how to cultivate chanterelle mycelium and more effectively produce chanterelles. However, more research is needed to understand the symbiotic relationship between chanterelle species and the roots of the trees they grow near. 

Chicken of the Woods History

Chicken of the woods was first identified in the 1700s by a French mycologist named Pierre Bulliard, who described it in 1789. After being called many different names, an American mycologist named William Murrill gave the species its current name, Laetiporus sulphureus. Laetiporus refers to its “bright pores” and sulphureus references the color of sulfur. The nickname “chicken of the woods” came from the succulent, mild-flavor and texture like that of chicken or crab. Because it is also high in protein, chicken of the woods stuck. Many people today agree that this mushroom can be a great substitute for tender chicken meat.

Because this is a parasitic mushroom, the species can be seen as a pest. It causes brown rot, a kind of ree decay, which harms live trees and can damage wooden structures.

Chanterelles vs. Chicken of the Woods: Appearance

Most chanterelles are small or medium, with fan-like, wavy caps and thick stems. They have gill-like ridges that are part of the mushroom cap and false gills that do not contain spores. Some of the most common species of chanterelles are golden chanterelles, known for their orange or yellow color. Chanterelles grow individually or in small groups, typically in the soil at the base of a tree in proximity to the roots. Oftentimes, chanterelles grow in the soil of forests with pine or oak trees. The wavy caps of chanterelles can grow to be four inches tall and four inches wide.

Chanterelles are different from many capped mushrooms because they have fake gills. Shiitakes or button mushrooms have thin, sharply-edged gills underneath the cap, which can be removed from the cap. Chanterelles have fake gills of the same color and texture as the rest of the mushroom. Their fake gills are more like wrinkles. 

Though chicken of the woods also has a yellow or orange color and takes the shape of a broad semicircle or fan, there are several other differences in appearance that set it apart from a chanterelle. First, the chicken of the woods has no stems. As a bracket fungus, this species grows on the side of a tree rather than from the soil. Second,  though both have a somewhat wavy texture, while chanterelles have false gills, chicken of the woods has small holes on the bottom of the mushroom instead of gills. 

While chanterelles are often found near pine or oak trees, chicken of the woods grow most often on the wood of oak trees. The clusters of the caps can reach between 2-12 inches wide and grow in overlapping clusters.

Chanterelles vs. Chicken of the Woods: Growing Conditions

Growing Needs of Chanterelles

The growing conditions and need for chanterelles vary depending on the species and where in the world they are located. For example, some chanterelle species grow on conifer trees, while others prefer hardwood trees. They grow in the soil at the base of their preferred tree species, emerging from the ground during the summer and developing over the course of the season. 

Chanterelles grow into late autumn or early winter, enjoying a symbiotic relationship with trees including pine trees, fir trees, and spruce trees. Though they grow in the soil, chanterelles are mycorrhizal fungi. This means that the fungi colonize the tree roots and help the roots absorb nutrients and water, while the chanterelles also need to feed on tree wood. This mutually-beneficial relationship, however, makes the growing environment difficult to replicate. Because of this, researchers are still learning how to cultivate chanterelles effectively. As a result, they are mainly foraged and not commercially produced.

Growing Needs of Chicken of the Woods

Chicken of the woods is also foraged from the wild and has been resistant to being commercially cultivated. However, research from the last several years has generated some promising developments to make farming chicken of the woods more feasible. Like chanterelles, chicken of the woods grows in forested areas, particularly in Europe and North America. 

However, rather than growing in the soil near the tree roots, chicken of the woods grows directly on tree trunks and limbs. You may find it growing on oak trees and other species such as beech, chestnut, or cherry trees in forests and local parks. Chicken of the woods does not have a symbiotic relationship with trees like chanterelles. Rather, chicken of the woods is a parasitic fungus that contributes to the decay of rotting or dead wood and can cause fungal disease in living, standing trees. 

Chanterelles vs. Chicken of the Woods: Uses and Taste

Both chanterelles and chicken of the woods are primarily used for culinary purposes, and they are foraged to eat. People often describe the taste of chanterelles as fruity and peach- or apricot-like, sometimes peppery, and firm in texture. In Europe, chanterelles are a popular ingredient to add to venison or other meat dishes. In both Europe and North America, cooks recommend using chicken of the woods with light cooking to be added to creamy sauces and pasta. To preserve their flavor and delicacy, some recommend accessing chanterelles fresh and cooking them simply in butter to preserve their natural flavor and texture. You may use every part of the chanterelle, including the cap and stem. 

Chicken of the woods gained its name because some people claim that it has a similar texture and taste to that of chicken. Like many other mushrooms, chicken of the woods can be used as a meat substitute or alternative. Some add the species to a soup or stew in place of real meat or lightly sauté it in a pan. 

In general, experts recommended cooking wild mushrooms before eating them.

Chanterelles vs. Chicken of the Woods: Health Benefits

Mushrooms are nutritious and delicious and have gained great popularity for the many vitamins and minerals they can add to your diet. In particular, chanterelle mushrooms have many vitamins and minerals, including vitamins A, E, C, and D; beta-carotene; lycopene; and others. Chanterelles are also rich in fiber and copper. Chicken of the woods is a very good source of protein and one that has anti-inflammatory and antioxidant benefits. Chicken of the woods is also full of potassium, vitamin A, and vitamin C! While chicken of the woods is much higher in protein than chanterelles, both are good sources of fiber.

Chanterelles vs. Chicken of the Woods: Cautions

Cautions for Chanterelles

One of the major cautions for both chanterelles and chicken of the woods is this: be careful foraging for mushrooms in the wild! If you are not fully confident in the identity of a species you have found, do not eat it. Some mushroom species are highly toxic; you may mistake one for the edible chanterelle or chicken of the woods if you do not know what to look for. 

In the case of chanterelles, a toxic lookalike is the jack-o’-lantern mushroom, Omphalotus olearius. Though both are orange or yellow in color, jack-o’-lantern mushrooms are poisonous to humans and can cause vomiting, cramps, and diarrhea. Look for sharp gills, which set the jack-o’-lantern apart from the false, forked gills and ridges of a chanterelle. If you still aren’t sure, remember that jack-o’-lanterns got their name because they are bioluminescent. This means that they glow in the dark! If you need to, you can take a mushroom home with you to see whether it might glow in the dark — if it does, don’t eat it! Neither chanterelles nor chicken of the woods will glow like a jack-o’-lantern does. 

Cautions for Chicken of the Woods

Chicken of the woods does not have any close lookalikes. However, you should be careful to distinguish this species from jack-o’-lanterns, especially since they are both orange or yellow in color. You will notice that compared to chicken of the woods, jack-o’-lanterns do not have a smooth underside. 

Chicken of the woods have one additional caution. Because they grow on multiple species of tree, check where yours is growing before you harvest it. Only harvest and eat those you find growing on a deciduous tree. If you eat a mushroom growing from a yew, eucalyptus, or conifer tree, it may absorb some of the tree oils. These will make you sick! The chicken of the woods is also best eaten when young and still tender before growing older and woodier in texture. 

This species has also been known to cause allergic reactions in a small percentage of people who consume it. Though these are mild symptoms like nausea, dizziness, or vomiting, be aware of the food you are consuming and be cautious about trying a mushroom from the woods for the first time.

In Summary

This article compares chanterelles and chicken of the woods, two types of edible fungi. While both grow in forest environments, are yellow or orange, and are a popular choice of forages, they are also set apart by different histories, tastes, textures, nutrition profiles, and growing environments. While chanterelles live in symbiosis with the trees nearby, chicken of the woods is a parasite — so perhaps you will be doing a tree a favor if you harvest some from a tree trunk! If you live in Europe or North America and want to forage for mushrooms, why not start with one or both of these?

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