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.

  • 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.