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.These mushrooms grow on logs anywhere in the states.

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.

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 them in olive oil

seasoned with chopped garlic and some fresh ground pepper

with a dash of salt and a few trout you will think you are in

heaven. It takes a little longer than one might think to fully

cook them. Cut up 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.

Wild mushrooms are delicious, however picking the wrong

mushroom can be deadly.