A few days ago my husband was jogging and found this beautiful mushroom:
It’s the Laetiporus sulphureus, or Chicken of the woods. And yes it is edible, and yes, you can use it as chicken.
First we rinsed the mushroom, then sliced it. We sautéed a chopped up onion in olive oil, added the slices of mushroom and cooked it for about 15 minutes.
Then, we added some cooking sherry, and rosemary and garlic and cooked it for another 5 minutes and voila, a very very nice side dish!
We served it with baked potato and asparagus.
The one we found was pretty big and we’ve now been eating it three days in a row, yes, we are fans:-).
The texture is almost the same as chicken and the flavor is very delicate. When you sauté it, it smells wonderful, like you’re baking a marinated chicken.
Last year we’ve had Morels, Shaggy manes and Puff balls and this year, we can add Chicken of the woods to the list.
My Jerusalem artichokes are now almost 5 ft tall, all the day lilies are out, they actually started flowering last week.
Some of my chicory is acting like it’s in it’s second year which is odd. I think we’ll have some blue flowers soon. Usually, in the first year, it will only grow a basal rosette of leaves and since this is their first year, I didn’t expect to see any flower stalks.
I’m working on redesigning the butterfly patch, still, it’s a lot of work but hopefully I’ll get it done soon.
Some projects are best done quickly before you loose your momentum. This is one of those projects where I wish I did it right from the get-go.