![]() There are other similar looking and also edible Laetiporus mushrooms that grow in other parts of North America. It grows on oak and occasionally other hardwoods in eastern North America, primarily in summer and autumn, but occasionally in spring or winter as well. ![]() FindĪlthough there are several shelf mushrooms foragers call “chicken,” including a mostly white one, Laetiporus sulphureus is the easiest to spot. It is also one of the tastiest edible wild mushrooms when in good condition. Bright yellow-orange and often growing halfway up a tree, it is easy to spot and hard to mistake for anything else. This is the gateway mushroom for many novice foragers. Learn to identify edible plants in the wild, how to harvest them without harming the growing plant, and try some original recipes while you’re at it! You can purchase this book from the MOTHER EARTH NEWS store: The Forager’s Feast. Experienced foraging guide Leda Meredith has written The Forager’s Feast (The Countryman Press, 2016) to break down everything you might need to know about the sensation. Inexpensive, fun, and yielding delicious results, foraging for local, natural plants is gaining popularity across the nation. These edible fungi are bright orange and yellow, and just as good young and moist as they are aged and crumbled into their own mushroom-flavored spice.
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