In summer and fall we often find the yummy edible polypore commonly called 'Chicken of the Woods' that fruits from the stumps of dead hardwoods and conifers, as well as on living trees. We usually run into the yellow-edged and-pored, Laetiporus sulphureus. This time we found the less common white-pored Laetiporus cincinnatus, identified correctly by Diane Alden using the alternate name Laetiporus sulphureus var. 'semialbinus.' To see the pore surface, click on the next associated image. You can then compare this with the yellow-pored surface of Laetiporus sulphureus. If you have an opportunity to feel the specimen, you'll notice that the entire fungus is generally softer than L. sulphureus. Also characteristic for this fungus, it was growing from the roots and stump of a dead oak. Recently, mycologists have determined from DNA studies that the two fungi are actually separate species. For that reason and because Morgan named it first in 1885 as Laetiporus cincinnatus, that is considered the correct name for this mushroom.

Properly prepared, 'Chicken of the Woods' actually does have the taste and texture of chicken. However, it doesn't agree with everyone, so if you want to try it, be sure you thoroughly fry it up first in a little butter or oil (the tender outside growing edge of Lateiporus sulphurus is the best part)and take just a bite. (If you are preparing a meal with Laetiporus cincinnatus, you can use virtually the entire fungus.) If your system tolerates this fungus, you can try a bit more at another time. Do this until you are certain this mushroom does not cause you any gastrointesinal upsets. Laetiporus sulphureus and Laetiporus cincinnatus can be enjoyed in any recipe that calls for chicken. It even makes a delicous sandwich.

Sources: Mushroom Expert.com; Tom Volk's Fungus of the Month 2001