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Sicilian-Style White-pored Chicken (lemmy.world)

submitted 2 weeks ago by polytropic@lemmy.world to c/mycology@mander.xyz

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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.

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[–] A_norny_mousse@piefed.zip 2 points 1 week ago (1 children)

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 points 1 week ago (1 children)

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 1 points 1 week ago (1 children)

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).

[–] polytropic@lemmy.world 1 points 1 week ago (1 children)

Dang. I'm glad it at least didn't make you sick!

[–] A_norny_mousse@piefed.zip 2 points 1 week ago* (last edited 1 week 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.