Chicken of the Woods Teriyaki Bowl

This week’s forage brought us a beautiful flush of Chicken of the Woods growing on an old oak stump. Its vibrant orange shelves are as striking as they are delicious, tender, savory, and perfect for soaking up flavor. We turned part of the harvest into this simple teriyaki bowl, a quick weeknight favorite that highlights the mushroom’s natural “chicken-like” texture and rich umami taste.

Servings: 2–3
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

•  ½ lb fresh Chicken of the Woods mushrooms
•  1 cup uncooked jasmine rice
• 1 tbsp olive oil
•  ¼ cup teriyaki sauce (add up to ⅓ cup for extra sauce)
•  A few drops sesame oil
•  1 tsp ground ginger
•  Splash of water or sake (for deglazing)
•  Toasted sesame seeds (for garnish)
• Optional Add-Ins (about 2 cups total):
  Steamed broccoli, snap peas, bell peppers, or any vegetables you enjoy
  

Instructions

1. Cook the rice: In a pot or rice cooker, cook 1 cup jasmine rice according to package directions. Keep warm until ready to serve.
   
   
2. Clean the mushrooms: Use a dry brush or paper towel to gently clean off any dirt or debris. Trim away any soft or discolored areas, then slice into ½-inch strips.
   
   
3. Marinate: In a bowl, whisk together olive oil, teriyaki sauce, sesame oil, and ground ginger. Add the sliced mushrooms and toss until evenly coated. Let sit for 5–10 minutes while the rice finishes cooking.
   
   
4. Cook the mushrooms: Heat a skillet over medium-high heat. Add the marinated mushrooms in a single layer. Let them brown and caramelize before stirring, this helps build rich flavor. Cook about 7–8 minutes, turning occasionally until golden on both sides.
   
   
5. Deglaze: Add a splash of water or sake to loosen any caramelized bits from the pan. Reduce heat to low and simmer 1–2 minutes until the sauce slightly thickens and coats the mushrooms.
   
   
6. Assemble: Spoon cooked rice into bowls and top with the seared mushrooms. Garnish with toasted sesame seeds and a drizzle of sriracha or chili crisp. Serve warm and enjoy.
   

Notes & Variations

• Always be certain of a 100% positive ID before consuming wild mushrooms. Chicken of the Woods is delicious but can cause mild stomach upset in some individuals, especially if older or undercooked.
• For a vegan-friendly version, ensure your teriyaki sauce is plant-based.
• Add about 2 cups of vegetables like steamed broccoli, sautéed bell peppers, or snap peas for extra texture and color.
• Try a splash of rice vinegar or mirin in the marinade for a touch of brightness.
• Serve with pickled ginger or a light miso soup for a balanced meal.