From a beautiful Laetiporus cincinnatus found earlier in July. It was in great shape, but the lower layers had grown around a fair amount of stiltgrass, and I didn't want to hog it all.

I cut the recipe in half and harvested about half a pound.

Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.

Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe

All these look delicious. Nice find

Ooooooh, pretty!

There are several mushrooms that are called chicken of the woods or something like that, in several countries. I once tried one but it might have been too old. It tasted horrible.

Ahh, that's unfortunate. I hope you get a chance to try some in better condition someday. Here, we mostly have L. sulphureus and L. cincinnatus, which are both choice edibles.

L. sulphureus

That was the one.
Wikipedia says:

Young specimens are edible if they exude large amounts of a clear to pale yellow watery liquid. Only the young outer edges of larger specimens should be collected, as older portions tend to be tough, unpalatable, and bug-infested.

I did not follow this advice (no bugs though).

Dang. I'm glad it at least didn't make you sick!

I just trusted my taste buds. Pity though, they're large and I got a lot of sauce quite similar to your recipe, which I then had to throw out.

I'm not much of a forager but next time I'll remember. They're easy to recognize.

Everything is chicken