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Chicken of the Woods Casserole
Chicken of the Woods or Sulphur Polypore. Well known in German-speaking countries, it is usually parboiled and fried in oil or bacon fat. It is also much sought after in the USA where it is used as a valuable addition to casseroles. Like other tree-growing fungi it becomes tough and bitter with age so only fresh, young specimens should be collected. You can tell if it is too old by the colours, which tend to fade from striking bright yellows and oranges to dull yellow and, finally, pure white.
Author: This recipe was given to me by Geoffrey Kibby
Alternative mushrooms
Laetiporus sulphureus
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Chicken of the Woods
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