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Grilled Chicken Of The Woods, swiss chard, chipotle mayo, red onion and Follow Your Heart American cheese between two fluffy, whole grain pillows. Crazy things you can do with mushrooms!

There’s something magical about finding your sandwich in the woods. I’ve always heard of the sandwich tree they grow along side of.

Chicken Of the Woods is also known by its fancy name, Laetiporus (I had to look that up). It’s a bright orangey-yellow shelf mushroom with a texture similar to chicken and a soft, lemony scent (as if you held a lemon a foot from your nose and breathed in deeply). Best eaten when young and delicate, it tends to get harder and grumpier with age, much like its captor, me! (Derek speaking.) Wow! And I just learned it’s a mushroom that literally will take the wind from its host tree’s sail. This is def one of those mushrooms you want to do your research on before eating, some more info HERE. Mushrooms are so interesting!

  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 2 servings 1x


  • 23 good size Chicken of the Woods shrooms. (As big as a chicken breast would be)
  • 34 T canola or grapeseed oil
  • 1 T fresh thyme picked, chopped (or 1/2 TB dried)
  • 3/4 t poultry seasoning
  • 3/4 t garlic powder
  • 1/2 t granulated onion
  • Jacobsen’s Sea Salt, couple pinches
  • Black pepper, couple pinches

Sandwich toppings:


  1. Preheat oven to 350.
  2. When you are ready to make the shrooms, heat a heavy-duty or cast iron pan on medium heat. You’ll be adding 2 tablespoons of oil right before you place the mushrooms to begin cooking.

Follow our Wicked Healthy Pressing Technique:

  1. Separately, on 1/2 sheet pan, lay out all mushrooms in whole clusters.
  2. Then add clusters one at a time to heated pan. Weigh down with an additional cast iron pan or heavier cover to create a press.
  3. Cook for 2 minutes like this initially, then flip over.
  4. Evenly distribute the remaining oil on each shroom cluster after it’s been flipped and season lightly with dry seasonings then press down again.
  5. Repeat this process several times until mushrooms are condensed and pressed into crispy golden brown steaks with minimal to no liquid in the pan, except for oil. The added oils provide the fat that will create a much more calorie-dense dish and mouth feel.
  6. Once this is achieved, place sheet pan with the golden brown shrooms in oven and roast for additional 10 minutes. Then top the shrooms with the non-dairy cheese and bake another 5 minutes before assembling the sandwiches.
  7. Quickly steam the buns in a steam basket (I tend to grill them in the same hot pan the mushrooms were cooked in until toasted on the bottoms, just a minute or two.)
  8. Then build the sandwich the way you like. We’ve suggested some toppings but of course tailor it to your liking.

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