Andy
12-26-2007, 06:47 AM
I found this on another site* has anyone ever tryed eating them?
Chicken Mushrooms - submitted by Jeff R. Johnson
http://i3.photobucket.com/albums/y96/Ravensway/chickenmushrooms.jpg
These tasty mushrooms can add a lot to any dish. When I am doing extended stays in the back country finding one of these is a real treat. There are NO "look-a-likes", when I found my first one I went to my Audubon editable mushroom guide and took quick notice that my find was the featured photo on the cover. It's of the sulfur mushroom family. That's a dime in this photo for size comparison.
http://i3.photobucket.com/albums/y96/Ravensway/chickenmushrooms2.jpg
The mushroom has a fine meat, the one shown here was about 4 lbs. This like many mushrooms can be sautéed and seasoned to much any flavor you desire, they have no real dominate flavor of their own. I sauté mine in olive oil seasoned with chopped garlic and some fresh ground pepper with a dash of salt. It takes a little longer than one would think to fully cook them. In half inch slices I'd say about 20+ minutes on medium heat. It maintains it's brilliant color after cooking and the meat will be about the texture of a tender cooked young "chicken" being the obvious origin of it's name.. As you can see in the photo below as I prepare this dish on my impeccably clean range, with a dash of a wild herb for garnish and properly served on a fine plate one could make a cover photo for "Bon Appetit" with another fine dish completely wild harvested.
http://i3.photobucket.com/albums/y96/Ravensway/chickenmushroom_cooking.jpg
Editors Note: Wild mushrooms are delicious; however picking the wrong mushroom can be deadly. This recipe is just for reference, please make sure you pick the correct mushroom while afield. If you're a novice mushroom picker, consult an expert first.
Chicken Mushrooms - submitted by Jeff R. Johnson
http://i3.photobucket.com/albums/y96/Ravensway/chickenmushrooms.jpg
These tasty mushrooms can add a lot to any dish. When I am doing extended stays in the back country finding one of these is a real treat. There are NO "look-a-likes", when I found my first one I went to my Audubon editable mushroom guide and took quick notice that my find was the featured photo on the cover. It's of the sulfur mushroom family. That's a dime in this photo for size comparison.
http://i3.photobucket.com/albums/y96/Ravensway/chickenmushrooms2.jpg
The mushroom has a fine meat, the one shown here was about 4 lbs. This like many mushrooms can be sautéed and seasoned to much any flavor you desire, they have no real dominate flavor of their own. I sauté mine in olive oil seasoned with chopped garlic and some fresh ground pepper with a dash of salt. It takes a little longer than one would think to fully cook them. In half inch slices I'd say about 20+ minutes on medium heat. It maintains it's brilliant color after cooking and the meat will be about the texture of a tender cooked young "chicken" being the obvious origin of it's name.. As you can see in the photo below as I prepare this dish on my impeccably clean range, with a dash of a wild herb for garnish and properly served on a fine plate one could make a cover photo for "Bon Appetit" with another fine dish completely wild harvested.
http://i3.photobucket.com/albums/y96/Ravensway/chickenmushroom_cooking.jpg
Editors Note: Wild mushrooms are delicious; however picking the wrong mushroom can be deadly. This recipe is just for reference, please make sure you pick the correct mushroom while afield. If you're a novice mushroom picker, consult an expert first.