In the east, I have seen just 2 species of Chicken. Laetiporus Sulphureus has a yellowish underside and usually appears above ground on a tree. L Cincinnatus has a white underside and appears near the base of a tree or on logs. This guy I found behind the house is L Cincinnatus. Both are edible except when on pine or conifers. I got to this one at just the right time. The margins are still tender and cut very easily with a pocket knife.
It'll last fresh in the fridge for at least a week. When cooked it darkens a bit. There is less moisture in this fungus than chanterelles which I normally find and cook. So I cooked it in some white wine until it was gone. The texture is like very tender chicken and the taste has a definite lemon flavor to it.
I tried it with hummus and pickles in a sandwich. With some hot sauce, it was delicious.
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