CajunShroomer3578 Posted November 11, 2014 Report Share Posted November 11, 2014 After many hours of searching in the deep woods of South Louisiana and coming up empty handed, I receive a call from a buddy of mine ,who I introduced foraging too, very excited telling me he found these in the city park a mile from his home. Needless to say we went back the next morning to find them still undisturbed and harvested some. Super excited!! After sautéing a small portion to make sure I wouldn't have an allergic reaction to them, I surprised of the gelatinous, chicken fat texture. I know they are also called chicken of the woods because of the taste but was not expecting that texture !! Quote Link to comment Share on other sites More sharing options...
4rum Posted November 11, 2014 Report Share Posted November 11, 2014 Love these. Used them for everything from stir fry to jerky. Quote Link to comment Share on other sites More sharing options...
ladyflyfsh Posted November 11, 2014 Report Share Posted November 11, 2014 ah, nice soft and squishy ones... Quote Link to comment Share on other sites More sharing options...
CajunShroomer3578 Posted November 12, 2014 Author Report Share Posted November 12, 2014 4rum... I was reading some of your post on ways to prepare them and noticed you par boiled before freezing. Well, I actually read the post after I washed and stuck them in the freezer without boiling. Is that going to be a problem? Also , I trimmed the edges off cause they were just a little too soft and juicy for my comfort. I almost threw the edges away but decided to just freeze the edges and meatier pieces separate. I'm thinking a vegan casserole with the edges. Ladyflyfish ..... Yes. !!! Very soft and squishy !! It was very awkward !! But just taste so darn good. !! Quote Link to comment Share on other sites More sharing options...
ladyflyfsh Posted November 14, 2014 Report Share Posted November 14, 2014 those soft squishy ones are the best. Once they flatten out, they are starting to be too tough and woody and I won't pick them. I like them in what I call the circus peanut stage. Quote Link to comment Share on other sites More sharing options...
ladyflyfsh Posted November 14, 2014 Report Share Posted November 14, 2014 check out the "chicken" pot pie I posted in the cooking forum. Made with COW Quote Link to comment Share on other sites More sharing options...
CajunShroomer3578 Posted November 15, 2014 Author Report Share Posted November 15, 2014 Thanks ladyflyfish, that pot pie sure sounds delicious. I'm really anxious to experiment with these cow. What's the chances of the laetiporus growing in the same location on the same tree every year like the HOW? I haven't read much that points to this happening. Although it looked as if there were laetiporus growing about 6 feet above the fresh specimens but were far past there prime. Quote Link to comment Share on other sites More sharing options...
vitog Posted November 15, 2014 Report Share Posted November 15, 2014 Out west at least, the Laetiporus mushrooms often repeat on the same tree for years, although it's not guaranteed. Quote Link to comment Share on other sites More sharing options...
Scott C Posted November 15, 2014 Report Share Posted November 15, 2014 The ONLY way I can eat them, congrats and I recommend Ladyfish's pot pie, perfectisimo. Quote Link to comment Share on other sites More sharing options...
4rum Posted November 16, 2014 Report Share Posted November 16, 2014 4rum... I was reading some of your post on ways to prepare them and noticed you par boiled before freezing. Well, I actually read the post after I washed and stuck them in the freezer without boiling. Is that going to be a problem? Also , I trimmed the edges off cause they were just a little too soft and juicy for my comfort. I almost threw the edges away but decided to just freeze the edges and meatier pieces separate. I'm thinking a vegan casserole with the edges. Ladyflyfish ..... Yes. !!! Very soft and squishy !! It was very awkward !! But just taste so darn good. !! I'll have to check, I may have boiled some but I actually thought I prepared them by frying. I learned over the years that this is the best way to freeze morels. I flour them and fry them up just like I was going to eat them ... then freeze them. I think that's the way I did the 'chicken' didn't find enough of them this year to put any back. Both the chicken and chanterelles keep well this way. Quote Link to comment Share on other sites More sharing options...
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