Up here in Chicago, we call it "Hen of the Woods." And very, very good. Wild mushrooms, sautéed in butter. With medium rare beef fillet. And a side order of broccolini. Yum!
Hen and Chicken of the Woods are 2 different types. Chicken is orangish; Hen more grey. Both large and firm.
Saute in butter or olive oil and add to omelette, fritata, or scrambled eggs or on a salad. Sometimes add raspberry or other vinaigrette while sauteing.
For entree: Let sliced COW cook in white wine for a while. Add minimal red sauce, tomatoes, red bell peppers, garlic etc; served over pasta of choice. I add diced ham and then fried chorizo for spiciness. Spices to taste.
This has been one of my best "whatever is in fridge" results. Many COW recipes on-line.
Today, I will clean, slice, and freeze a large amount -- on-line sources say don't dehydrate [it is already very dry] or cook first.
have you seen any morels or chanterelles? My son and his girl friend have joined the mycological society in LA and on a recent visit found some incredible mostly tiny and inedible specimens at Castlewood but not a single morel or chanterelle. probably too late for morels anyway.
Too late for morels. Probably too early for chanterelles.
There is a Missouri mycological society -- I have joined their forays once or twice -- useful and very welcoming. There are more types of edibles in MO than I was aware of including cinnabar, corals, oysters, and Bearded Tooth or Lion's Mane.
My son has had Lion's Mane, says its very tasty.