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.zipDeutsch
    2·
    16 days 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.worldOP
      2·
      16 days 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.zipEnglish
        1·
        16 days 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).

          • A_norny_mousse@piefed.zipEnglish
            2·
            16 days ago

            I just trusted my taste buds. Pity though, they’re large and I got a lot of sauce quite similar to your recipe, which I then had to throw out.

            I’m not much of a forager but next time I’ll remember. They’re easy to recognize.