ChefsWild Posted June 8, 2015 Report Share Posted June 8, 2015 Sure looks like it! Was growing on the base of an oak tree. Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 8, 2015 Report Share Posted June 8, 2015 Yup, this is a Laetiporus. Looks to be a bit past prime, so the texture may be a bit woody. One person I know says you may braise the slices in chicken broth and the texture will revive. I think this type mushroom lends itself to lots of experimentation. One thing I've done with it is to add the slices to a spicy Vietnamese style curry... Masamala paste, onions, sweet peppers, Mung bean sprouts, and boiled white rice. Quote Link to comment Share on other sites More sharing options...
Adawg Posted June 8, 2015 Report Share Posted June 8, 2015 Yes, they will be woody .. Picked a few yesterday, past prime, and they were inedible . But you can still make a fine stock .. Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted June 10, 2015 Author Report Share Posted June 10, 2015 Oh no, this texture is absolutely perfect. That toothy texture is exactly what I'm looking for - it's very reminiscent of good chicken meat. A polypore of this age is an outstanding vegan meat substitute. Not that I mind using actual meat, preferably killed by me, but I cook for a wide range of people and it's a fun challenge to focus on entirely plant based flavors and textures. Polypores are one of the most fun elements, and for that purpose the mature ones actually work better for me. Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 10, 2015 Report Share Posted June 10, 2015 Looking forward to hearing about what you come up with for this one, Chefs. Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted June 11, 2015 Author Report Share Posted June 11, 2015 I finely sliced some and added it to a pho broth with some pickled fireweed and wild garlic last night, which was really excellent. Such a great meaty texture that it didn't need any meat. Quote Link to comment Share on other sites More sharing options...
John Smalldridge Posted June 11, 2015 Report Share Posted June 11, 2015 I understand your need for a meaty texture, but what I was wondering about was the possibility of older Laetiporus being somewhat indigestible. Does your cooking method get around this? Also, it's good to see you posting again. Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted June 11, 2015 Author Report Share Posted June 11, 2015 I understand your need for a meaty texture, but what I was wondering about was the possibility of older Laetiporus being somewhat indigestible. Does your cooking method get around this? Also, it's good to see you posting again. Definitely not indigestible. I don't use them once they are rock hard and crumbly, just when they are a bit "toothy" in texture. Braising from fresh or frozen works great, and I've really enjoyed this mushroom at this stage. I actually prefer it to when it's overly tender and doesn't have much texture to work with. Quote Link to comment Share on other sites More sharing options...
Dave W Posted June 11, 2015 Report Share Posted June 11, 2015 I'm actually not a big fan of this type mushroom when it's very young and kinda squishy. Quote Link to comment Share on other sites More sharing options...
4rum Posted June 12, 2015 Report Share Posted June 12, 2015 I've made jerky from these. Turned out good. Marinated extra time. 72 hrs. in a zip lock in the fridge. Dried in a dehydrator. Good flavor throughout. I'll make more if I find it this year. Makes good 'hooters' HOT WINGS too. Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted June 13, 2015 Author Report Share Posted June 13, 2015 I did "Not-chicken salad" with butter poached chopped chicken of the woods, baby potatoes, pan roasted oyster mushrooms, celery, pickled thistle bud caper, olive oil and vinegar. Tomorrow's picnic is going to be a yummy one! Quote Link to comment Share on other sites More sharing options...
ladyflyfsh Posted June 17, 2015 Report Share Posted June 17, 2015 Not a favorite of mine at all. I've tried it lots of ways and the best I could use it for was chicken of the woods pot pies. I had nice fresh, squishy ones too. I just find them to have any flavor and the texture throws me off. Quote Link to comment Share on other sites More sharing options...
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