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This is a very distinct mushroom except for its cousin, the black staining mushroom, which is similar in taste but rubbery. Edible species which look similar to G. frondosa include Meripilus sumstinei (which stains black), Sparassis spathulata [4] and Laetiporus sulphureus, another edible bracket fungus that is commonly called chicken of the woods or "sulphur shelf".
Laetiporus is a genus of edible mushrooms found throughout much of the world. Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.
These fruit bodies have a wide variety of morphologies, ranging from the typical mushroom shape, to brackets (conks), puffballs, cup fungi, stinkhorns, crusts and corals. Many species of fungi, including yeasts , moulds and the fungal component of lichens , do not form fruit bodies in this sense, but can form visible presences such as cankers .
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The recommended procedure involves either first drying and then boiling the mushrooms, or boiling the fresh mushrooms directly. [81] To prepare fresh mushroom it is recommended that they are cut into small pieces and parboiled twice in copious amounts of water, at least three parts water to one part chopped mushrooms, for at least five minutes ...
The buck-toothed critters are open to harvest year-round and have a 12-inch minimum length limit and an 8 per person/per day bag
Many people think that the mushroom tastes like crab or lobster leading to the nickname lobster-of-the-woods. The authors of Mushrooms in Color said that the mushroom tastes good sauteed in butter or prepared in a cream sauce served on toast or rice. [13] It is highly regarded in Germany and North America. [14]
Frying, roasting, baking, and microwaving are all used to prepare mushrooms. Cooking lowers the amount of water present in the food. Mushrooms do not go mushy with long term cooking because the chitin that gives most of the structure to a mushroom does not break down until 380 °C (716 °F) which is not reached in any normal cooking. [39] [40]