Firstly, congratulations to Steve for passing his orals and Martin for finishing up his dissertation! It’s nice to hear people doing well.
I took a visiting student collecting a few days ago and came across a nice growth of chicken-of-the-woods, Laetiporus cincinnatus. I’ve eaten L. sulfureus before, which grow on trees, but L. cincinnatus grows at the base of the trees they parasitize and was to become a first consumption for me.
Apparently there are four cryptic species of this genus in North America and are ecologically rather distinct (as seems to be the story for many of our macro-fungi).
The fungus was too large for myself so I cut half for fellow fungiphile Zack.
I kept it simple, the remaining fungus was sautéed in butter, of course after the specimen was examined for insects that may be of potential interest. It was very aromatic and the texture and taste combined was much more reminiscent of fowl, compared with L. sulphhreus. It was real tasty, I bet it’ll go well in a creamy pasta, like an Alfredo or something.