I am the glistening, blackened, and charred non-stick remains of a foodie. Enameled by years of cooking and eating professionally, I am unphased by the most ample and esoteric culinary ingredients and pathologies.
But the bitter kimchi of my heart sweetened ever so slightly the summer before last, when I met the bright and gleaming orange and yellow folds of Laetiporus sulphureus, commonly known as Chicken of the Woods.
It is one of the most easily identifiable, seasonally available, and tastiest mushrooms I have ever met. The drab and fickle morels of my forefathers will never look the same. Chicken is the flavor I would use to describe them. That, and a citric tanginess I have never encountered in another fungi. Continue reading