Submitted 20 hours ago by polytropic@lemmy.world to mycology@mander.xyz
https://lemmy.world/pictrs/image/2b9945d9-940c-409f-865b-5d58b11bd34e.jpeg
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.
A_norny_mousse@piefed.zip 11 hours 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.
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 10 hours 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).
Image Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.
Image Delicious on top of garlic toast. Recipe courtesy Alan Bergo: foragerchef.com/sicilian-chicken-of-the-woods/#re…
Ooooooh, pretty!
Everything is chicken