Chicken mushroom (Laetiporus) foraged by Storey editor Carleen Madigan
Carleen Madigan, editor of The Backyard Homestead, is also the editor of Storey’s upcoming title by author Ellen Zachos, The Beginner’s Guide to Foraging (due out in 2013). Carleen is not only editing a book on foraging for food, but she is also out there doing it! (See her post on foraging fiddleheads.)
Carleen had left this beautiful mushroom, reminiscent of a piece of sea coral, so I could take a photo of it for possible use in her upcoming book. Afterward, she was kind enough to share this tasty forest food with any coworkers who were willing to give it a try. Many were apprehensive about eating a strange tree growth, but a few of us were willing. Would you eat a chicken mushroom?
I have eaten chicken mushroom before and loved it, so I took her up on the offer to cut off a few pieces to take home. I made two meals with my pieces of chicken mushroom: The night I brought it home, I assembled and baked a casserole with fresh herbs, chicken, broccoli, garlic, shallots, chicken mushrooms, feta cheese, and breadcrumbs — so delicious! A few nights later I made a homemade pizza with homemade tomato-basil-garlic sauce, chicken mushrooms, and spicy sausage. Both meals were a huge hit.
Many of us have picked wild berries and baked pies with them, others have harvested wild ramps and pickled them. Tell us: what have you foraged and used in your cooking?
— Kristy L. Rustay, Marketing Manager