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#Hen of the woods mushroom
aphermion · 7 months
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I touched the forest baby
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lindagoesmushrooming · 4 months
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ketrinadrawsalot · 3 months
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Fungi February: The hen-of-the-woods is also known as the maitake at fancy restaurants. It is a perennial, so once established it can produce mushrooms in the same location for years. The polysaccharides contained in the mushroom have potential medicinal value, but more research is needed.
Disclaimer: Don’t rely on pictures of cute mushrooms with eyes to accurately identify edible mushrooms. At best the wrong one will taste bad, at worst it’ll be deadly!
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deathandmushrooms · 2 years
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Hen of the Woods (Maitake) | Grifola frondosa
When I first found this mushroom last year, it was already well past its prime. So happy I got to it in time this year, even with the broken body 🙌
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Hen of the Woods and Gruyere Galette
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Ingredients: butter, flour, thyme, lemon zest, olive oil, dijon mustard, shallots, garlic, maitake, Gruyere, goat cheese, nutmeg, honey, parsley
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pansyfemme · 2 months
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my biggest confession is that while i like every fruit and every vegetable in the entire world i actually do not like some mushrooms very much.. and i am so ashamed of it and trying to get better but i cannot make myself like button mushrooms they are not good tasting.. i hate disliking foods i hate itttttttt
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huniidragon · 2 months
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I drew Garbo, but she stole my heart instead! I adore this little bard!
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discolemonaaade · 7 months
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Maitake found in my back yard! I know the picture isn't too pretty, but I was excited and they were yummy 🥰
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eatfreeordie · 7 months
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It smells so good
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dykestache · 16 days
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my fiancée and i’s dinner tonight :3 ginger garlic pork belly gf udon with bok choy, leek, endive, maitake, bell pepper, glazed carrots, parsley, green onion (mine has baby corn). and some lightly pickled watermelon radish 🥬🥕🫑🌶️
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aphermion · 7 months
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Maitake and deer jawbone
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supperbug · 7 months
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mushroom and leek soup with mushroom fritters, and chili crisp mayo on the side. the hen of the woods was foraged by a professor of mine.
october 13th, 2023
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aideshou · 7 months
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Sunrise Maitake 🍄 ☀️
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zacharialend · 7 months
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My partner makes the best stock in the world. Making soup based on her stock is what I imagine it must be like to race in a Ferrari or Koenigsegg - the driver matters but really it’s the car.
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deathandmushrooms · 2 years
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Maple-glazed Maitake on Toast
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Mmmmm....forest bacon....
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breakbreadwithme · 2 years
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finders keepers
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garfiposa · 1 year
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Chicken of the Woods
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Chicken of the Woods, also known as Laetiporus sulphureus, is a species of bracket fungus commonly found in North America and Europe. This mushroom is characteristically polypore, having tubelike pores rather than gills on the underside. Identification for Chicken of the Woods is infamously easy, therefore they’re considered one of the safe mushrooms for beginners. Its fruit bodies grow as golden-yellow shelf-like structures on dead or mature hardwoods. Chicken of the Woods is a saprophyte and a feeble parasite, causing brown cubical rot in the heartwood of the trees it grows on. In contrast to many bracket fungi, it is edible when young, in spite of inauspicious reactions that have been reported.
Laetiporus sulphureus has a lemony, meaty taste. Some people think it tastes like chicken, hence the name; others describe the flavor as being more like lobster or crab. Most people recommend harvesting Chicken of the woods when it is young, since when it reaches its adulthood, the tatse of the mushroom becomes woody, chalky, and tough.
Chicken of the woods is frequently confused with Hen of the Woods, also known as Maitake (Grifola frondosa), simply because they share a similar name. They are not similar at all, except they are both excellent consumable mushrooms.
Most Chicken of the woods species grow from August through November. This isn’t always the case since you may find some as early as June.
Chicken of the woods is an excellent source of antioxidants. The antioxidant properties are due to the α-glucan found in the mushroom. This mushroom also has anti-inflammatory properties that can alleviate the risk of chronic diseases and disorders, anti carcinogenic properties, can help increase the levels of estrogen in the body and it increases sensitivity to insulin!
The current name, Laetiporus sulphureus, was given by an American mycologist William Murrill in 1920. However, its original name was Boletus sulphureus. French mycologist Pierre Bulliard named it this in 1789.
I kinda rushed this since I was in class, so srry if there's spelling mistakes. I'll fix it eventually...probably
Bibliography: wikipedia mushroom-appreciation theforestfarmacy
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