From a beautiful Laetiporus cincinnatus found earlier in July. It was in great shape, but the lower layers had grown around a fair amount of stiltgrass, and I didn’t want to hog it all.
Everything is chicken
Sicilian-Style White-pored Chicken
Submitted 2 weeks ago by polytropic@lemmy.world to mycology@mander.xyz
https://lemmy.world/pictrs/image/2b9945d9-940c-409f-865b-5d58b11bd34e.jpeg
Comments
Cartilogen@mander.xyz 2 weeks ago 
A_norny_mousse@piefed.zip 2 weeks ago There are several mushrooms that are called chicken of the woods or something like that, in several countries. I once tried one but it might have been too old. It tasted horrible.
polytropic@lemmy.world 2 weeks ago
Ahh, that’s unfortunate. I hope you get a chance to try some in better condition someday. Here, we mostly have L. sulphureus and L. cincinnatus, which are both choice edibles.
- A_norny_mousse@piefed.zip 2 weeks ago
L. sulphureus
That was the one. Wikipedia says:
Young specimens are edible if they exude large amounts of a clear to pale yellow watery liquid. Only the young outer edges of larger specimens should be collected, as older portions tend to be tough, unpalatable, and bug-infested.
I did not follow this advice (no bugs though).
Cris_Citrus@piefed.zip 2 weeks ago
Ooooooh, pretty!
polytropic@lemmy.world 2 weeks ago
Image I cut the recipe in half and harvested about half a pound.
polytropic@lemmy.world 2 weeks ago
Image Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.
polytropic@lemmy.world 2 weeks ago
Image Delicious on top of garlic toast. Recipe courtesy Alan Bergo: foragerchef.com/sicilian-chicken-of-the-woods/#re…