I previously posted about finding cotw a couple of days ago!

Proud to say I harvested some this morning and the mushroom looks even more beautiful!

So excited to make something with these, feel free to give recommendations!

Edit: per my previous posts some comments mentioned that it looks like the mushroom is fruiting on a conifer which might not be best to eat

One picture was the day before and the other today, super beautiful mushroom

I've been checking this tree for several years and always seem to miss it by a couple weeks. Maybe next time.

While sitting at a small local beach, I was looking at nothing in particular when this caught my eye! We took what we would use and left the rest for someone else. Northeastern US

Found in St. Louis county Missouri

It smells like a mushroom, it's also sory of rubbery type soft but not like the classic super yellow chicken of the woods because I have seen some not long ago, just couldn't harvest becuse they were near a busy road.

Texture? Taste? Stomach hurts after?

Also, if my dad ate a small amount of raw one (ik stupid) and he feels fine does it mean that's he's likely not allergic or any thing and won't have any stomach upsets after a cooked one?

I’ve collected it countless times, but I’ve heard it tastes better when it’s young. I ask because this is growing on a tree that produced reishi for the last couple of years. The first pic is from today and the second is from a week ago.

Spotted this huge Chicken of the Woods cluster during the Wings for Life World Run in Munich. :)
Always happy to see it since I worked with it in a lab.

Was hiking a few weeks ago and spotted this, didn’t get a close look but was curious if it looked like chicken of the woods? Located at Castle Rock State Park, CA.

Found these yesterday but they were pretty pale, came back today and the stripe was much more visible

Found Nov. 30th in Pennsylvania, appears to be on red oak. Any orange or yellow color has faded, but the frilly shape reminds me of chicken of the woods. Any thoughts? I will certainly check back on this tree next year.

Had a few questions:

1. Is it COTW?

2. Is it too old or too late in the season to cook and eat it?

3. What can I do to help this colony thrive, we are likely to get more rain this winter?

We’re trying to cook ts, help us, are we going to die?

I went out hiking at a high school I was touring and the freshman science teacher (an experienced mycologist) had harvested and eaten it the last day, and it tasted perfectly normal for him. I brought some home, it sat in my fridge for 1.5 days, and cooked it today. I fried it on high heat in butter, and it turned out super sour and citrusy. I’ll attach a photo, but it seemed to be a new growth. Was the flavor my fault, or was it just age? As context, I took some from the very left edge.

Found this while hunting the other day. Is it a good enough color to harvest, or is it past its prime?