OT: Anyone here ever eaten Chicken of the Woods? (Laetiporus sulphureus).
- Thread starter demlion
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Recipe on the Cornell Mushroon Blog, linked below.
Check out the Editor's Aside before eating it.
http://blog.mycology.cornell.edu/2006/10/31/eating-the-chicken-of-the-woods/
Check out the Editor's Aside before eating it.
Editor’s Aside: Recent mycological detective work has revealed differences in what was once considered to be just one species–there are in fact a handful of distinct species of Laetiporus in North America.2 Tom Volk briefly reviewed them back in 2001, but be aware that many field guides haven’t caught up yet with this improved taxonomy.
In our area (northeastern North America), Laetiporus huroniensis is morphologically almost identical to Laetiporus sulphureus — the two can best be distinguished by where they grow and what they grow on.
The conifer-loving Laetiporus huroniensis of the Great Lakes seems to cause poisoning more often than true L. sulphureus, and may also sometimes interbreed with the latter, making it even more difficult to distinguish one species from another.
In western north America, true Laetiporus sulphureus does not occur, but at least two lookalikes do: Laetiporus gilbertsonii (on eucalyptus, and more frequently implicated in poisonings) and Laetiporus conifericola (on conifers).
If you are unlucky, or sensitive to whatever unidentified toxin is in these, you may experience vomiting, chills, and perhaps mild hallucinations–I haven’t heard of any deaths. Yet there are many (probably over 90% of you) who eat these species with impunity, so it’s hard to know what to advise, except caution.
In our area (northeastern North America), Laetiporus huroniensis is morphologically almost identical to Laetiporus sulphureus — the two can best be distinguished by where they grow and what they grow on.
The conifer-loving Laetiporus huroniensis of the Great Lakes seems to cause poisoning more often than true L. sulphureus, and may also sometimes interbreed with the latter, making it even more difficult to distinguish one species from another.
In western north America, true Laetiporus sulphureus does not occur, but at least two lookalikes do: Laetiporus gilbertsonii (on eucalyptus, and more frequently implicated in poisonings) and Laetiporus conifericola (on conifers).
If you are unlucky, or sensitive to whatever unidentified toxin is in these, you may experience vomiting, chills, and perhaps mild hallucinations–I haven’t heard of any deaths. Yet there are many (probably over 90% of you) who eat these species with impunity, so it’s hard to know what to advise, except caution.
http://blog.mycology.cornell.edu/2006/10/31/eating-the-chicken-of-the-woods/
Yes. God only knows if you'll ever have the good fortune to harvest another one, so enjoy. FYI, chicken of the woods goes for about $17 per lb on the market.
Dem: Be careful, dude. Eating the wrong kind of mushroom could end up costing you your liver, and perhaps your life.
I'm on it, bro. I already asked my son in law to be the palace taster. He is signed up!
I enjoyed the read T.J. Thanks. I believe I have seen these Chick of Woods in our surrounding wooded area.
Now I'm going on a Google search for Sheep's Head. Only found one during many decades of weekend surveying in rural areas. My partner was always on the lookout for the Sheep's Head
Let him go, maybe Dem will hallucinate and provide the board with a séance and predictions on results for Saturday’s game.
That's good information. This massive growth is on a maple, which seems to exclude the poison ones. I'll let you know how my son in law is feeling.
That's what son's in law are for.That's good information. This massive growth is on a maple, which seems to exclude the poison ones. I'll let you know how my son in law is feeling.
That's good information. This massive growth is on a maple, which seems to exclude the poison ones. I'll let you know how my son in law is feeling.
'shroom tasting -
What a son-in-law is spore.
Sounds like a fun-gi.
Hope he has no truffle.
"Chicken of the Tree"
for those with no morels.
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http://tinypic.com/usermedia.php?uo=NuVqmzAy/Kw3f0M6sFxQYoh4l5k2TGxc#.We-fmckpDqA
She cut about a quarter of what was there, and it weighed over 4 pounds! I hope the link above takes you to the photo.
She cut about a quarter of what was there, and it weighed over 4 pounds! I hope the link above takes you to the photo.
Massive is the right word. I did find out it's not exactly on my property, but hey, we're tasting it for them.
I picked Sheep's Head mushrooms for 15 years from a young boy through graduating college. They are a really great, meaty mushroom. We ate a lot of scrambled eggs/omelets using them, covered a lot of steaks with them and used them in soups. They only grow on a particular type of oak and only when the sun/shade situation works out right. The folks who know where they grow protect that specific data or else their autumn harvest will be pirated, so that is all I will say here.
Here is an article that kind of links Sheep's Heads to the OP's inquiry regarding "Chicken of the Woods". I have never heard of Sheep's Heads being called that but regional cultural differences are strong.
http://americanmushrooms.com/edibles1.htm.
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Well, about 3 hours ago we ate a whole bunch of them. Stupendous. Really tasty, meaty as they say. They would be excellent in eggs, or with marinara sauce.
I have s friend in this little town who is a wonderful chef, 9 times a finalist in the James Beard competition, Southeast region. I'm calling him tomrrow. My friends have sold him morels and ginseng before.
I'll trade them for dinner.
I have s friend in this little town who is a wonderful chef, 9 times a finalist in the James Beard competition, Southeast region. I'm calling him tomrrow. My friends have sold him morels and ginseng before.
I'll trade them for dinner.
LOL - Should've fixed the railing on that staircase...Lol. Yeah, I knew that shellfish was bad. Damn.
I have but three questions:
- How much moisture came out of these "tree mushrooms" while cooking?
- Did they "break down" while cooking, becoming "mushy"?
- If you cook anything in "garlic and butter" does it come out tasting different than "garlic and butter"?
1. Dont have an exact measurement, but a fair bit. The pieces were damn sure heavier when they went than when they came out.I have but three questions:
- How much moisture came out of these "tree mushrooms" while cooking?
- Did they "break down" while cooking, becoming "mushy"?
- If you cook anything in "garlic and butter" does it come out tasting different than "garlic and butter"?
2. Not at all. The texture was like chicken
3. Most mushrooms aren't real flavorful. They would be good on a steak. I'm gonna try them with marinara sauce...with lots of spice.
Regarding your "Number 3", why specifically are you asking? Are you trying to improve the flavor of a dish that you frequently find yourself eating?I have but three questions:
- How much moisture came out of these "tree mushrooms" while cooking?
- Did they "break down" while cooking, becoming "mushy"?
- If you cook anything in "garlic and butter" does it come out tasting different than "garlic and butter"?
There's a joke out there somewhere regarding "anchovies", but seeing as how my Boss periodically reads this board, I'm politely "not going there".
Hint: You can find the Sheep's Heads at Whole Foods (buy a bulb of garlic while you are there also)!There's a joke out there somewhere regarding "anchovies", but seeing as how my boss periodically reads this board, I'm politely "not going there".
Anyone want to guess what I eat when I want something that tastes like chicken?
Winner, winner, Laetiporus sulphureus dinner! Crazy huh?
