Page 265 - The Forager’s Guide to Wild Foods
P. 265

Western Hardwood Sulphur
              Shelf, Laetiporus gilbertsonii

                     (FOMITOPSIDACEAE)







































                                                                                            Jason Hollinger, CC-BY-SA-3.0


        WESTERN HARDWOOD SULPHUR SHELF is a west                SPORES: 5-7 x 4.0-5.0 µm, broadly elliptical, smooth;
        coast fungus  that grows  on living and  dead  hard-    Spore print: white
        woods,  causing  a  brown  heart  rot.  It  is another   EDIBLE PARTS: fruiting body
        chicken-of-the-woods mushroom. Distributed from
                                                                HOW  TO  EAT: Like its  Laetiporus relatives, cooked
        British Columbia to western Mexico, it favors oak,
                                                                L.  gilbertsonii  has  the  flavor  and  texture  of  chicken.
        eucalyptus, and carob trees. Though this mushroom
                                                                However, this species can be bitter-tasting, especial-
        sometimes appears alone, it more commonly occurs
                                                                ly when it grows on eucalyptus. Avoid specimens that
        in overlapping, shelf-like clusters. Its fruiting season
                                                                grow on this tree. Harvest young mushrooms, or the
        is from fall to winter.
                                                                tender edges of maturing ones, and always cook them
        FRUITING BODY: The fruiting body can span up to 22      thoroughly.
        inches (55cm) broad, with individual caps measuring
                                                                GRILLED  SULPHUR  SHELF  SANDWICH: Ingredi-
        2.4-5.5 inches (6-14cm) wide, 1.6-4 inches (4-10cm)
                                                                ents: mushrooms, oil, 1 tbsp. thyme, ¾ tsp. poultry
        deep, and up to 1.2 inches (3cm) thick. The caps are
                                                                seasoning, salt, pepper, burger bun, cheddar, ¼ cup
        fan-shaped to irregularly semi-circular and textured
                                                                shaved red onion, lettuce, chipotle mayo. Combine
        like suede. They are light yellow, orange-tan, or dull
                                                                dry seasonings. Sauté mushrooms in oil on both sides
        salmon, with sulphur-yellow margins. Stems are ab-
                                                                until they have released their water. Season and bake
        sent or stumpy.
                                                                for 10 min. at 350°F (175°C). Top with cheese and
        FLESH: The whitish or yellowish flesh of young mush-    bake for 5 min. Slide mushrooms onto grilled burger
        rooms is thick, tender, and moist. With age, it becomes   bun. Top with onion, lettuce, and mayo.
        tough and brittle.
                                                                WARNING: This mushroom can cause gastric upset
        PORE SURFACE: The surface beneath the cap is yel-       in some people, especially when it is harvested from
        low and finely pored, with 2-3 round or angular tube    eucalyptus. Always cook thoroughly before eating.
        mouths per 0.04 inches (1mm).
                                                             264
   260   261   262   263   264   265   266   267   268   269   270