Tuesday, September 6, 2011

Cooking With Chicken Mushrooms (Laetiporus sp.)

Following up on my "Reishi Mushrooms Are Awesome" post, here's some Chicken of the Woods!

As soon as I spotted these mushrooms growing out of a tree on the banks of the mighty Queets River in the Quinault Rainforest, I knew a few good meals were forthcoming.

Chicken of the Woods tastes...
  • Meaty
  • Lemony
  • Like chicken
  • Like nothing you've ever tasted before...

L. Sulphureus is also good for you!
  • L. sulphureus showed narrow antibacterial activity against Gram-negative bacteria and strongly inhibited the growth of the Gram-positive bacteria tested. (Turkoglu, 2007)
  • LSL (L. sulphureus lectin) is a novel pore-forming lectin homologous to bacterial toxins. (Tateno, 2003)

Cooking tips:

  • Chicken Mushroom With Peanut Sauce - Saute with oil, garlic, and ginger. You really can't overcook these bad boys. Once cooked well, combine with a vinegary peanut sauce. I mixed up some Bragg's liquid aminos, natural peanut butter, rice vinegar, honey, and sesame oil to make a strong sauce.

  • Mushroom Soup - Simmer in a beer broth with carrots and sweet potatoes to create a hearty soup.

Happy Hunting!!

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