WriterByNature.com

The rain finally stopped and I got out for a hike.

The humid air was moving in as I stepped onto the trail for the first time in two days. The signs of autumn are increasing. Concord grapes are ripening, the first yellow beech leaves have landed on the ground, and the first chicken mushrooms of this season were on the trail at the right time.

I’m typically a day late when it comes to Laetiporous sulphureous, a/k/a chicken of the woods or sulphur shelf. I did find a few old ones just to test “Wildman” Steve Brill’s suggestion that they can be steamed into edibility.

The fresh ones are abundant; but in a survival situation, it’s good to know that with enough liquid, the aged ones would fill my stomach.

I followed a few of “Wildman’s” suggestions, but I departed from his recipes, because I didn’t have all the ingredients.

Here are the successful culinary results:

Steamed chicken mushrooms:
1. Cut the thicker ends of the mushrooms into bite-size chunks
2. Place in the top of a vegetable steamer.
3. Fill the bottom of the steamer with water and bring to a boil.
4. Put the top of the steamer onto the bottom once the water is boiling.
5. Cover and steam over medium heat for 20 minutes or until tender.
6. To freeze, cool and put into Ziploc bag.

Sautéed chicken mushrooms:
1. Cut the thinnest parts of the mushrooms into bite-size pieces
2. Coat with olive oil
3. Set pan over low heat, then add coated chicken mushrooms
4. Cook until tender

Baked chicken mushrooms:
1. Cut mushrooms into bite-size pieces
2. Marinade in olive oil, lemon or lime juice, minced garlic and spices *
3. Heat oven to 350-degrees
4. Place mixture in baking pan and bake for 30-45 minutes or until juices are absorbed

I departed from “Wildman’s” Chicken in a Hurry recipe, using rosemary, white pepper, lime juice and garlic.

I bagged and froze uneaten sautéed and baked chicken mushrooms. I’ll test them in recipes over the winter.

I’m going to use any juices or pan drippings to make a soup or stew.