Recently stumbled on a pretty fresh specimen of Laetiporus sulphureus which was growing on a downed/rotting oak.
There's a look-alike, Laetiporus huroniensis, although this species is known to specifically grow on coniferous trees, and gastro-reactions/poisoning has happened to people that mis-identified. There's also Laetiporus conifericola and Laetiporus gilbertsonii, though those are reasonably different looking from Laetiporus sulphureus.
I took a good portion. I left some on the tree though.
So I decided to wrap and freeze most for future cooking. Took a handfull, cut in thin strips, put in a oiled pan with garlic, salt and pepper cooked in with a little brown rice, lower/medium heat for 5 or so minutes.
I can see why they call it that name, this stuffs incredibly tasty! Has a slight lemon-y flavor near the end of the bite with hints of a chicken/lobster taste.
I'll definitely be throwing slices of these in with my stir fry dishes.
There's a look-alike, Laetiporus huroniensis, although this species is known to specifically grow on coniferous trees, and gastro-reactions/poisoning has happened to people that mis-identified. There's also Laetiporus conifericola and Laetiporus gilbertsonii, though those are reasonably different looking from Laetiporus sulphureus.
I took a good portion. I left some on the tree though.
So I decided to wrap and freeze most for future cooking. Took a handfull, cut in thin strips, put in a oiled pan with garlic, salt and pepper cooked in with a little brown rice, lower/medium heat for 5 or so minutes.
I can see why they call it that name, this stuffs incredibly tasty! Has a slight lemon-y flavor near the end of the bite with hints of a chicken/lobster taste.
I'll definitely be throwing slices of these in with my stir fry dishes.
