Fields, Forests & Wetlands Foods of Eastern North America
A Complete Wild Food Guide
Sulphur Shelf Mushroom
Season: Summer to Fall
READ THIS Before Gathering and Eating Wild Mushrooms.
Urban, Rural or Both: Both, Mainly Rural
The Sulphur Shelf (Laetiporus sulphureus) is also commonly called Chicken of the Woods, the Sulphur Polypore & Crab-of-the-Woods. It is a reasonably straightforward mushroom to identify.
First, it fruits in clusters on standing dead or nearly dead trees. I've personally never seen one on a fallen log, but that doesn't mean it doesn't happen. It is a "Shelf" mushroom - it looks like a shelf on a tree - with no stem. The name Sulphur Shelf comes from the bright yellow color of it when it is fresh. However, it can be bright yellow, orange-yellow and even reddish in tone. Until you get good at mushroom identification, stick with the bright yellow ones. It can last for a few years on a tree, but it is only good to eat just after it has first appeared. The color will go dull, to grey after time anyway. They get bitter and woody as time passes.
As they are growing, the older areas near the trunk are darker, while the growing edges are lighter. Also, as it is growing, there are semi-circle like rings on the top that are different tones of the color. Make sure you do a web search of this one, and click on images, to see what they look like. Another identifying characteristic is when you cut into a young, growing specimen, drops of liquid, similar in color to the flesh appear from the cut area of the mushroom left on the tree. The thickness is around 2.5 to 4.0cm (1 to 1.5 inches). It has pores, not gills, and they are small. The color of the pores is almost always light yellow on young specimens.
NOTE: Do not eat specimens if found on Tsuga (Hemlock) trees. To be safe, don't eat what you think is a Sulphur Shelf from any conifer tree. Only eat specimens found on hardwood trees (Maple, Oak, Cherry, Poplar, etc.). On conifers is similar looking mushroom called the Laetiporus huroniensis. These will make you sick - flu like symptoms.
Only eat the Sulphur Shelf mushroom cooked - and well cooked. Only have a little at first as this one is known to cause an allergic reaction in many people. This is one of those mushrooms that makes some people feel sick, although most eat it without problem. However, the ones that make people sick might be the similar looking Laetiporus huroniensis found on conifers. Hard to know for sure, but play it safe and only have a very small amount at first.
- Cap Morphology: It is a shelf mushroom with a flat cap that has a bright sulphur yellow color and grows in layers, one over the other
- Spore Bearing Surface: Pores on the underside
- Gill Attachment (how the Spore Bearing Surface is attached to the Stipe or Stem): Not applicable as it has no stem
- Spore print: White
- Stipe (Stalk): Has no stipe - attached from one side directly to the tree
- Partial Veil: Not applicable
- Season: Summer to fall
- Habitat: Saprotrophic or parasitic
- Notes: You can tell if it is at the edible stage when you cut a small bit of it off at the edge and droplets of liquid form where cut
- Recipe search on the web here (Google search) and here (Bing search).
- Pictures on the web here (Google images) and here (Bing images).
Sulphur Shelf (Laetiporus sulphureus) in meal. (By: George Chernilevsky)
Before Gathering and Eating any Wild Mushroom READ THE FOLLOWING:
This is a difficult subject to approach. I've been studying mushrooms in the wild for about 30 years and they often still surprise and confuse me when identifying.
The problem for a site like this, is that 100% correct identification is absolutely necessary, but hard to do for many mushrooms - even with years of experience, let alone a newcomer to the subject. Best to have someone with genuine expertise show you. If that is not possible, please do much research on the web or with books, preferably both. Do not trust a single source of information - EVER. I have found mistakes on the web, and have even corrected errors on Wikipedia myself. You need confirmation from multiple sources. If you are serious about the subject, one book I highly recommend is "Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi by David Arora". I bought the 1986 edition in 1987 and that is what got me started seriously learning about mushrooms. David Arora is from the west coast, but what he says about east coast mushrooms matches with my experience. There are pictures, and very well thought out step by step identification sequences.
Another book which is very good, and a great guide to carry with you on gathering expeditions is "The Audubon Society Field Guild to North American Mushrooms".
Before you gather anything, you must know the most dangerous mushroom of Eastern North America - it can mean your life if you don't. It is the Destroying Angel (Amanita bisporigera). There is another Destroying Angel on the west coast, the Amanita ocreata. Please take me seriously with this, the Destroying Angels not only kill, but they kill you slowly & painfully. Don't rely on taste, people who have eaten them said, before they died, they were very good tasting. I don't think there is anything, other than maybe the Water Hemlock plant, that kills with such pain and suffering. Look them up, read about them here - KNOW THEM.
I suggest only five mushrooms for the wild food gatherer & mushroom novice to start off with. The Chanterelle, Morel, Hericium, and the Sulphur Shelf and Giant Puffball. The Morel, and Giant Puffball can often be found in urban environments. The Chanterelle, Hericium, Morel and Sulphur Shelf in the woods. The Giant Puffball can be often found in grassy areas in the country. I have seen the Sulphur Shelf in the city on rare occasions on the side of dying trees. These five are relatively straight forward to identify correctly, and do not have deadly poisonous close look-alikes - although there may be similar looking mushrooms that could make you sick - very sick, so always take identification very seriously. Also, these are not mushrooms you can usually buy in the local grocery store. Until fairly recently, Morels could not be grown in artificial environments.
The Morel is a spring season mushroom, Chanterelle, Sulphur Shelf and Giant Puffball is a summer to fall mushroom, and the Hericium is a late summer to fall mushroom, so this gives a fairly large window of time to enjoy them. PLEASE take it very slowly, do a lot of research, look at many pictures, and learn how to identify the edible ones from mushrooms that look like them - STEP by STEP with each aspect of the mushroom. Remember, though I do my best to help you identify them, this is not a dedicated identification guide, you do need to learn more than I provide.
And by the way, be careful of what other people pick. Some people go by simple rules of identification that they have learned from others that don't hold up. They may have been lucky so far, but if you eat what others have picked, you had better hope they know what they are doing. Know what you are picking, don't use simple rules except for one: If you are not absolutely, 100% sure, with each and every aspect of the mushroom, do not eat it.
Learn to take a spore print. Put a mushroom cap on white and black paper, and cover with a cup or bowl and after a couple of hours take off the cup, carefully lift up the cap and you should see a spore print. The color of the spores is an important aspect of identification. Go to the spore print link, where you will see the black and white spore print paper image. Click on it, click again and print it. Here is a link directly to it. You can print the same image below:
The next six images are the steps in taking a spore print:
This is an Agaricus bisporus that I'm using to demonstrate taking a spore print. This one still has a bit of the partial veil left on. It is the partial veil that makes the ring on the stem.
Next, you have to take off the stem so that the cap will sit flat on the paper. If the gills are "free" - don't touch the stem, you can usually break off the stem. If the gills touch the stem, (adnate, decurrent, etc.), you are best to cut the stem off carefully with a sharp, clean knife.
Set the cap, gills down, on a piece of paper. Put a drop or two of room temperature water on the cap, but not so much that it runs down to the paper. This helps the mushroom hydrate which helps it in the process of releasing the spores.
Cover with a glass or plastic container to keep it humid inside for the mushroom.
It can take as little as a couple of hours, to 12 hours in my experience to get a good print. If you have 12 hours, leave it. If you want to eat the mushroom sooner, take a look after a couple of hours. You may not get a nice looking print, but even a few spores should reveal their color.
This is a close up of the spore print. You can see the white lines where the gills were, and the spores on either side that dropped off. This is the brown for a spore print you would expect for an Agaricus bisporus.
Remember the mushroomer's motto: When in Doubt - Throw it Out. Even experts aren't sure sometimes, and will pass on eating a mushroom unless they are sure.
One more thing I will repeat over and over. When eating anything for the first time, only have a tiny amount to make sure you are not allergic to it. This is especially true for mushrooms. Every edible mushroom creates a reaction with some people. There are two choice edible mushrooms that I am allergic too. The Oyster mushroom makes me feel like I have the flu coming on, and the Boletus edulis makes me feel hot, I break into a sweat, and feel sick to my stomach.
If you think I'm being overly cautious, think about what I read years ago (I regrettably forget the source). There are two kinds of wild mushroom eaters: Brave ones and living ones.
Identification: When reading the description for the mushrooms, refer to the chart below for what those descriptions mean.
Creator of this chart: debivort. Used under GNU Free Documentation License. Full size and source of this image here.
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