I live in an area where oak trees are abundant. This particular mushroom Laetiporous sulphureous, commonly called chicken of the woods or sulphur shelf, is typically found growing from oak trunks like shelves, is easy to identify from it’s orange-gold color and the fact the underside of the mushroom has pores, rather than gills.
I only gather them when they are one - at most two - days old. You’ll know by the faded color, the woody texture and the termite holes if you’re too late.
While typically found in summer and early fall - in an unusually warm, humid spring you can sometimes find them. They can be sautéed, steamed, baked and frozen.
DISCLAIMER:
If it grows from roots on the ground and pinkish orange - it’s a different mushroom. There is no room for error in the mushroom world. When in doubt - don’t eat it. Also, remember to refer to my article, How Do I Know What Plants Are Safe to Eat? These mushrooms are very filling. I pick them fresh, carrying a paper back along for just this purpose.
I get them home ASAP. Wipe them with a dry cloth, wrap them in paper towels and refrigerate until I am ready to use them.
I’ve never kept them more than two days.
I prefer to cut these into 1/4-inch strips and saute them in olive oil. For additional ideas check out my list of wild food cookbooks.