Sulphur Shelf is not categorizing a shelf of chemicals, but it is the name of a typical variety of mushroom, which is making news in the culinary sector for its flavor equivalent to lemony chicken. Apparently called as the ‘chicken of the woods’, facts provide that it grows on the dead bark of coniferous trees and weighs about thirty pounds and above. Forbidden when old these mushrooms are eaten when tender and are cooked like chicken meat. Predominantly used in Asian cooking, Germany and North America this vegetable-meat is curried, batter-fried, added to gumbo or just smoked for the effect of smoked chicken.
Though the nutritional benefits of Sulphur Shelf are not widely researched, yet it is vaguely placed for its medicinal benefits. Irony is that this mushroom can also be dangerous in some cases and facts provide that they consumers can have allergic reactions to this mushroom. However, it just shows the culinary appeal in wild mushrooms and careful culinary exploration to give them their due place on diner’s plates, for the sake of vegetarian’s changing their bias about meats.
Read More from the pages of Edible Wild Mushrooms of North America
A Field-to-kitchen Guide, by David W. Fischer to know about the culinary usages of the ‘Chicken of the Woods’.
Via: Boing Boing
