• KalciferOPEnglish
    1·
    3 months ago

    Seems like the main risk is of you don’t clean them very well and get a lot of plant matter encased in it. Doesn’t take much yew to make you sick.

    I’ve heard that one is only supposed to eat the newest/youngest growth on chicken of the woods (the portion along the edge) [1.1][2]. The older/woodier growth towards the middle, and, by extension, the anchor to the substrate where the potentially troublesome plant matter might still be attached, shouldn’t be eaten as it has a higher likelihood of causing gastric upset [1.2].

    References
    1. “Foraging and Cooking Chicken of the Woods Mushrooms”. Paul Stamets. YouTube. Published: 2020-09-06 (Accessed: 2024-08-19T00:38Z). https://www.youtube.com/watch?v=9K8HuTHTyP8
        • T00:00:44

          this mushroom is — it tastes like chicken […] especially on the first two inches of the margin.

        • T00:00:53

          [Chicken of the woods] sours with bacteria very quickly. And so I caution you not to eat the interiors or where it’s discolored.

      2. T00:01:00

        here are signs of bacteria growing so this can cause GI upset

    2. “Chicken Of The Woods: A Guide To Sulphur Shelf Mushrooms in British Columbia”. Vancouver Island Mushrooms. Published: 2024-03-25T09:54:59 (Accessed: 2024-08-19T00:47Z). https://www.westcoastforager.com/wild-edible-mushrooms/chicken-of-the-woods.

      • only the most tender parts of the mushroom near the margin should be eaten.

      • Starting at their base, chicken of the woods mushrooms become pale and the texture becomes more like cork as they get older.