Preserved Chicken of The Woods Mushroom Dessert

Mushroom dessert with chicken of the woods? Yes, and it’s far more delicious than you’d think! This recipe transforms chicken of the woods into a sweet, fruity, and fragrant preserve: tender mushroom slices simmered in a syrup infused with orange, lemon zest, cinnamon, rosemary, and cloves. A fantastic way to save chicken of the woods for the cold months – lovely on its own or as a unique addition to your favorite desserts.

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A delicious mushroom dessert with orange, lemon and spices

Let’s be honest, chicken of the woods isn’t exactly a fancy, gourmet mushroom, but its chicken-like flavor has definitely charmed many of us. With its bright orange color and big, generous clusters, this mushroom sometimes feels almost like it enjoys being found. And sometimes the cluster you stumble upon is so large that you’ll wonder how to carry it home.

It’s also one of the safest mushrooms to forage, with very few look-alikes. Still, people sometimes share some funny stories about it, from seeing through walls to dancing naked in the kitchen after a good feast with this orange beauty.

We’ve kept things a bit simpler around here, so we cooked it into a rustic, cozy chicken of the woods minestra soup and baked a wonderfully crispy chicken of the woods crinkle pie – both absolutely worth (and perfectly safe) trying.

But after tasting the beloved black trumpet mushroom jam (which completely changed my perspective on mushrooms), I just had to try chicken of the woods in a dessert version too. And what a pleasant surprise it was! It doesn’t even taste like a mushroom – more like a juicy, fruity bite of something between melon, papaya, and pear. It’s unbelievably good and probably the best chicken of the woods recipe I’ve ever tried.

The basic recipe for mushroom “slatko” (a sweet preserve) originates from the Balkans, but we’ve added a few twists of our own: lemon zest, orange slices, a hint of cinnamon, some dried rosemary, and a few cloves. It’s incredible how all of that slowly cooks into a glossy, fruity preserve that’s just impossible to resist.

There’s still plenty of room to experiment. Next year, we’ll definitely try it with other fruit, a few new spices or maybe even play around with more mushrooms (like chanterelles).

I admit, I can already imagine sweet chicken of the woods slices as a juicy layer in a wildflower cheesecake. I can dream of a chicken of the woods ice cream, and I bet it will make an outrageously good parfait with white chocolate and cream cheese. Prove me wrong if you can. Until then, we’ll be eating it straight from the jar – many spoons, and many moons.

Now, let’s see how to make it – how to preserve chicken of the woods as the sweetest thing you’ve ever tasted (and one you’ll probably make again).

The ingredients

CHICKEN OF THE WOODS – Young ones are always the best for cooking, but this mushroom dessert will handle even a “middle-aged” creature like the beauty you see here. Just make sure it hasn’t turned woody yet – it should still be tender when you slice it.

LEMON – Go for organic. You’ll be using both the zest and the slices, and probably be pleasantly surprised by how beautifully that bright citrus flavor pairs with the mushroom.

ORANGE – The same goes for the orange. Slice it whole and cook it along with everything else. It adds a warm, sunny brightness to the syrup that makes the preserve irresistible.

SUGAR – We used white sugar for the syrup, but you can easily swap in brown sugar or replace part of it with honey for a richer, more natural sweetness.

CINNAMON – A small stick or a generous spoon of ground cinnamon adds warmth and gentle sweetness with a lovely aroma that lingers long after cooking.

ROSEMARY – Yep! It might sound unusual in a dessert, but rosemary adds a light herbal note that balances the sweetness perfectly.

CLOVES – Only a few are enough. They bring a deep, warm spice with a touch of that authentic old-fashioned charm.

How to make preserved chicken of the woods mushroom dessert

Note: For the exact ingredient amounts, see the recipe card.

STEP 1: Clean the mushrooms and slice them into thin pieces or small cubes. Bring a large pot of water to a boil, add the mushrooms, and cook them for about 20 minutes. This step helps break down the oxalic acid and makes them perfectly safe (and pleasant) to eat once preserved.

STEP 2: While the mushrooms are boiling, prepare another pot with sugar and water. Let it gently simmer over low heat while you cook the mushrooms in the other pot.

STEP 3: While both pots are going, prepare the rest of your ingredients.

Grate the lemon for zest, then slice it into thin pieces. Slice the orange as well and set aside the rosemary, cloves, and about two teaspoons of cinnamon.

STEP 4: After 20 minutes, drain the mushrooms well and transfer them into the pot with the sugar syrup. Add more water if needed – just enough to cover the mushrooms. Stir in the orange, lemon, rosemary, cloves, and cinnamon. Let everything cook slowly over low heat until the syrup starts to thicken.

STEP 5: While the preserve is simmering, sterilize your jars and lids. Keep them hot until the syrup is ready so they’ll seal properly once filled.

STEP 6: To check if the preserve is ready, do a simple plate test. Drop a small spoonful of syrup onto a cold plate – if it forms a thick, sticky trail as it cools, it’s done. If it’s still runny, let it cook a little longer.

STEP 7: When done, pour the hot preserve into sterilized jars, close them tightly, and turn them upside down under a thick blanket or towel. Let them cool slowly overnight – this helps them seal properly and keeps the texture perfect.

STEP 8: If you want to keep a little to eat right away, you’ll need to be patient – it definitely won’t taste its best while still hot. Let it cool completely and give it time (yes, overnight!). By morning, the mushrooms will have soaked up all that fragrant syrup and will already taste divine.

Now your sweet chicken of the woods mushroom preserve is ready for a feast! I hope you’ll enjoy it as much as we did.

Recipe notes worth keeping in mind

Pick young mushrooms. This preserve will handle slightly older ones better than frying recipes do, but if the chicken of the woods feels tough, dry, or crumbly, it’s past its best. Older mushrooms won’t soften properly and can even turn it slightly bitter.

Boil them before sweetening. Don’t be tempted to toss raw mushrooms straight into the syrup. They need to boil first to remove oxalic acid and to get that perfect, tender bite.

Simmer slowly. Rushing it at high heat will make the syrup cloudy and uneven. Let it cook on low so the flavors of orange, lemon, rosemary, and spices can blend with the mushrooms gently.

Don’t skip the plate test. Place a drop of syrup on a cold plate, it should form a thick, glossy trail once cooled. If not, keep cooking a bit longer.

Let the mushrooms soak up the juices. They should rest overnight so they can absorb the syrup and mellow into that fruity, spiced flavor in their own time.

Store it right. Even the best preserve can spoil if the jars aren’t clean and hot. Always sterilize both jars and lids before filling them.

How to store this mushroom dessert

Keep the jarred mushroom preserves in a cool, dark place (pantry or a cellar). Properly sealed jars will stay good for up to a year, though the flavor is best within the first six months.

Once opened, store the jar in the fridge. Make sure the mushrooms stay covered with syrup to avoid molding and to keep them soft and flavorful. You should use this within three to four days.

If you decided not to can the batch, let it cool completely, then transfer it to a clean glass jar or airtight container. Keep it in the fridge and enjoy within a few days. The flavor will keep improving as the syrup settles and thickens.

Chicken of the woods recipes

• Chicken of the woods minestra soup
• Chicken of the woods crinkle pie

More wild mushroom recipes

• Bulgur risotto with chanterelles
• Black trumpet risotto
• Black trumpet mushroom jam
• Saffron milk cap mushroom pate
• Saffron milk cap tartlets
• Breaded saffron milk caps
• Tagliatelle with porcini mushrooms
• Pizza with porcini

Questions you might ask

If you made this preserved sweet chicken of the woods, let us know! Drop a comment below – we’d love to hear how yours turned out!

And hey, please do hit that share button and spread a little chicken of the woods love.  ❤️