instead of making a new thread, i have decided to post pics of a recent chicken hunt here. these chickens were found growing on eucalyptus, i have found conflicting information on weather these are edible or not. after looking through a few sites on the subject i plan on cooking up the choicest cuts from this haul and trying them out.
http://en.wikipedia....wiki/LaetiporusHowever, a small percentage of people can have an allergic reaction when ingesting it. To quote Michael Beug[2] " causes mild reactions in some, for example, swollen lips" or in rare cases " nausea, vomiting, dizziness and disorientation." This is believed to be due to a number of factors that range from very bad allergies to the mushroom's protein, to toxins absorbed by the mushroom from the wood it grows on (for example, Eucalyptus or Cedar), to simply eating specimens that have decayed past their prime. As such, many field guides request that those who eat Laetiporus exercise caution by only eating fresh, young brackets and begin with small quantities to see how well it sits in their stomach.
http://www.mykoweb.c...lbertsonii.html- Edibility
Edible with caution. Prized by many, this species is also known to cause gastrointestinal upsets. Controversy exists whether the upsets are caused by old specimens, improperly cooked specimens, specimens growing on certain trees (Eucalyptus has be mentioned as a suspect host), or some other cause. If you decide to try it, eat only the young, fresh, growing margins, in small quantities, and cook it thoroughly.
an interesting factoid i came across while researching, is that the mushrooms i collected were not Laetiporus sulphureus, but a close cousin called Laetiporus gilbertsonii.
http://www.mushroome...sulphureus.htmlLaetiporus gilbertsonii grows in coastal western North America, from Oregon to Baja California, and along the Gulf Coast (where it has a whitish pore surface), on oaks and eucalyptus. The type collection for the species was made in Golden Gate Park, on eucalyptus. It is morphologically indistinguishable from Laetiporus sulphureus, but the two species will not "mate" in culture, making them biologically distinct. It can be found growing on deadwood and on living trees.
http://mycotopia.net/forums/attachment.php?attachmentid=195347&d=1288829027
this cluster weighed in the neighborhood of 10-15 pounds. when i pulled it off the tree i had sticky mushroom juice dripping down my arms and off my elbows.
http://mycotopia.net...49&d=1288829027http://mycotopia.net...51&d=1288829027this was about an hours worth of hunting, and not even half of the chickens i saw.
http://mycotopia.net...54&d=1288829027some really nice thick flesh here. smells like a wet dog.
http://mycotopia.net...55&d=1288829027here is the choice tender bits, with a pearl oyster i harvested from my yard. i would say that this weighs approx. 5 pounds.
http://mycotopia.net...56&d=1288829027i plan on cooking them using this recipe:
http://italyville.co...n-of-the-woods/- olive oil
- 1-2 cloves of garlic
- 1-2 cups of tomato sauce
- salt, pepper and other seasonings of your choice
- splash of heavy cream (optional)
After cleaning the mushroom thoroughly, you should be able to tear it into small pieces with your hands. If you’re able to do this, the mushroom should be tender enough to eat.
Once you’re done pulling or cutting your “Chicken of the Woods” into small pieces, place it a frying pan with a little olive oil and garlic and fry it for 10-15 minutes on medium heat. (The mushroom will turn a beautiful dark orange color.) Add your tomato sauce, season well and let it simmer for an additional 10-15 minutes. You can also add a splash of cream if you want (we usually do) for a richer taste. Serve as an appetizer with some bread or as a side dish. Enjoy and buon appetito!
wish me luck!
