Chicken mushroom

Slice it across the grain and sauté in a little oil or butter for about 10–15 minutes, until tender and browned. Cook it thoroughly; older, tougher pieces can be simmered in a stew or stock until soft.

The name often refers to chicken of the woods, a wild bracket fungus, but common names can mean different mushrooms. Eat a wild mushroom only if an experienced local identifier has confirmed the species; never rely on an online description or photo alone.

Keep fresh chicken mushroom unwashed in a paper bag in the fridge and use it within a few days. Brush off dirt and wash it just before cooking, as damp mushrooms spoil more quickly.

Its firm, savoury texture works well with garlic, thyme, parsley, black pepper and a squeeze of lemon. Add cooked pieces to pasta, risotto, pies or a stew near the end so they keep some texture.

Yes, button mushrooms work in sauces, pies and stews, but they are softer and less meaty. Per 100 g, button mushrooms have 3.68 g protein and 3.11 g fibre, compared with 1.8 g protein and 2 g fibre in chicken mushroom.

No: cook it thoroughly before eating. Wild chicken of the woods can cause stomach upset in some people even when correctly identified, so try only a small cooked portion the first time.