My son found a huge chicken of the woods mushroom near our lakehouse in the Keweenaw, right before MTU Family Weekend, when we came up to visit him. I have never found this mushroom before; I've been looking for it ever since I got my wild mushroom foraging certification last spring. The proper name for this mushroom is Laetiporous....the one he found specifically is called Laetiporous cincinnatus.
Isn't it a beauty? The cool thing about Laetiporous is that it will keep growing back if you just cut the tips off of it. Much more mushroom to come!
I was searching for a recipe to make with it....my friend Gina suggested a Hungarian mushroom soup she once tasted that she still dreams about. I didn't have any paprika, so I improvised on a recipe I found for one online, and I came up with this truly delicious soup that was easy to make. I'm sure it would be great with any kind of mushroom, not just chicken of the woods.
Mushroom Soup with Lemon and Dill
1 large onion, diced
1/4 cup butter, cubed
1 lb pound sliced fresh mushrooms
3 tablespoons all-purpose flour
1 teaspoon dill weed
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 cups chicken broth
1 cup whole milk
1 tablespoon soy sauce
1/2 cup sour cream
Juice from half a lemon
In a large saucepan, saute onion in butter for 2 minutes. Add mushrooms; cook 4-5 minutes longer or until mushrooms are tender. Stir in the flour, paprika, dill, salt and pepper until blended. Gradually stir in the broth, milk and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; cover and simmer for 15 minutes. Just before serving, stir in sour cream and lemon juice (do not boil).
Makes 4 servings