Laetiporus sulphureus

Description

Laetiporus sulphureus is a species of bracket fungus (fungi that grow on trees) found in Europe and North America. Laetiporus sulphureus forms bright yellow shelf-like structures on trees, which turn beige or grey as they age. Its underside is made of tubes instead of gills. This fungus can be a saprophyte or a weak parasite, causing brown cubical rot in the heartwood of its host trees. While it is edible when young, some people may experience adverse reactions.

The best part to eat is the margins, while the inner part can be corky or woody and requires boiling for about an hour. There is another type of mushroom, Laetiporus cincinatus, which is edible and grows from wood in the ground. However, Laetiporus sulphureus can cause stomach problems for some people, so it's important to try a small amount first.

The largest known specimen of Laetiporus sulphureus was found in the New Forest, Hampshire, United Kingdom, on 15 October 1990, and weighed 45 kilograms (100 lb).

The fungus produces the Laetiporus sulphureus lectin (LSL), which exhibits haemolytic and haemagglutination activities. This lectin has the ability to both lyse and agglutinate cells, making it a haemolytic lectin. Haemolytic lectins are sugar-binding proteins that can carry out these activities when they bind to carbohydrates.

Common names: Crab-of-the-woods, Sulphur Polypore, Sulphur Shelf, Chicken-of-the-woods , German (Schwefelporling).

Mushroom Identification

1. Fruiting Body

   Up to 35.43 inches (90 cm) across; usually consisting of several to many individual caps arranged in a lateral shelving formation, but sometimes forming rosettes when growing on top of a fallen log.

2. Caps

   The caps are 5.91 to 9.84 inches (15 to 25 cm) across and can be up to 7.87 inches (20 cm) deep. They are fan-shaped to semicircular or irregular in shape, smooth or wrinkled, and have a suede-like texture. The mushroom is bright yellow to bright orange when fresh, with a yellow margin that may become dull over time. As the mushroom ages, it fades to a dull yellowish color and eventually becomes nearly white.

3. Pore Surface

   Bright to dull yellow (or rarely white; see discussion above); not bruising; with 2–4 circular to angular pores per mm; tubes to 0.20 inches (5 mm) deep; fading to dull yellowish.

4. Flesh

   Thick; soft and watery when young, becoming tougher and eventually becoming chalky and crumbling away; white to pale yellow; not changing when sliced.

5. Odor and Taste

   Not distinctive.

6. Spore Print

   White.

7. Habitat

   Parasitic and saprobic on living and dead oaks (also sometimes on the wood of other hardwoods); causing a reddish-brown cubical heart rot, with thin areas of white mycelium visible in the cracks of the wood; annual; growing alone or, more typically, in shelving clusters above the ground; summer and fall, rarely in winter and spring; widely distributed east of the Rocky Mountains.

8. Microscopic Features

   Spores 5.5–7 x 3.5–5 µm; ellipsoid; smooth; hyaline in KOH; inamyloid. Hymenial cystidia not found. Contextual hyphal system dimitic. Contextual binding hyphae 4–14 µm wide; often branching; aseptate; smooth; walls 1–2 µm thick; hyaline in KOH. Hymenial trama generative hyphae 4–7 µm wide; tubular and unbranched; usually parallel; septate; smooth; thin-walled; hyaline in KOH. Clamp connections not found.

Look-Alikes

1. Laetiporus cincinnatus

   Can be found in hardwood forests in the eastern region, but it is typically a root and butt decay fungus that appears at the base of the tree or on the ground nearby. It grows in clusters and has pinkish-orange hues, a whitish pore surface, and smaller spores.

2. Meripilus giganteus

   Has brown cap, but is yellow-sulphur at the very beginning of its growth, the small pores, white-yellowish and, above all, if touched turns black in short time. Of this polypore, as well of others, exist anamorphic forms, which present with the typical colourations of the species but without porous surface, smaller, and reproducing through chlamydospores.

3. Cerioporus squamosus

   Has a cap with brown scales, white pores, and a short, stocky stem that is blackish brown at the base.

Health Benefits

1. Cytotoxic and anticancer effects

   Triterpenoids and sesquiterpenoids isolated from the fruiting bodies of L. sulphureus have been shown to have cytotoxic and potential anticancer properties. Eburicoic acid, the main bioactive metabolite, inhibits the release of inflammatory mediators and reduces levels of proinflammatory cytokines.

2. Antimicrobial effect

   L. sulphureus has demonstrated an antimicrobial effect against a wide spectrum of gram-positive and gram-negative bacteria, including MRSA and glycopeptide-resistant strains. It has also shown antifungal activity against various strains.

3. Anti-inflammatory effect

   The presence of exopolysaccharides and lanostane triterpenoids in L. sulphureus have been attributed to its anti-inflammatory effect. It protects cells from apoptosis and inhibits pro-inflammatory mediators, such as nitric oxide, prostaglandin E2, and TNF-α, without significant cytotoxicity.

4. Hypoglycemic effect

   L. sulphureus has demonstrated a hypoglycemic effect in rats with single-dose streptozotocin-induced diabetes and has shown potential in the regeneration of pancreatic islet β cells. Dehydrotrametenolic acid and eburicoic acid also have anti-diabetic properties and therapeutic potential in the treatment of type 2 diabetes and hyperlipidemia.

Nutrion

Nutritioal values are 360 kcal/100 g of fresh fruiting bodies, total carbohydrates content was 64.9, proteins 11.9 and fats 5.9 g/100g of the dry mass of fruiting body. Fats are represented by long chain fatty acids with 16 to 20 carbons and ethyl esters of fatty acids with 16 to 24 carbons, as well as sterols (ergosterol, ergosta-7,22-dien-3β-ol, ergosta-7-en-3β-ol and 24 ethylcholestan-3β-ol)

Cooking Notes

1. Cleaning

   Before cooking, it's essential to clean the mushrooms thoroughly to remove any dirt, debris, or insects. You can do this by gently wiping them with a damp paper towel or brushing them with a soft-bristled brush.

2. Preparation

   Chicken of the woods mushrooms have a firm, fibrous texture that can be tough if not prepared properly. To make them more tender, slice or chop them into bite-sized pieces and cook them low and slow. Alternatively, you can blanch them in boiling water for a few minutes before cooking.

3. Cooking methods

   Laetiporus sulphureus mushrooms are versatile and can be prepared in a variety of ways. They can be sautéed, stir-fried, roasted, grilled, or even deep-fried. They are also an excellent meat substitute in vegetarian and vegan dishes.

4. Flavor pairings

   Chicken of the woods mushrooms have a subtle, nutty flavor that pairs well with a variety of ingredients. They complement garlic, onions, and herbs like thyme and rosemary. They also go well with acidic ingredients like tomatoes, lemon, and vinegar.

5. Storage

   Fresh Laetiporus sulphureus mushrooms can be stored in the refrigerator for up to a week. To extend their shelf life, you can blanch them in boiling water and then freeze them for up to six months.

6. Safety

   Like all wild mushrooms, it's essential to properly identify Laetiporus sulphureus before consuming it. It's also important to cook them thoroughly to avoid any potential gastrointestinal issues. If you have any doubts about the mushroom's safety, it's best to avoid consuming it altogether.

Recipe: Drunken Chicken of the Woods

Ingredients

1. 1 lb. Chicken of the Woods mushroom, cleaned and sliced into 1/4″ thick pieces

2. 1/2 cup dry white wine

3. 1 medium onion, 1/4″ dice

4. 3-4 cloves garlic, finely chopped

5. 2 tbsp. olive oil

6. Sea salt and black pepper, to taste

7. Optional: freshly chopped herbs (such as thyme or oregano)

Instructions

1. In a medium sautée pan, heat olive oil over medium-high heat.

2. When oil starts to become fragrant (before smoke point) add Chicken of the Woods, stirring to coat the mushroom. Cook for 5 minutes.

3. Add onions, garlic, salt, and pepper. Stir, and cook for another 5-7 minutes until onion starts to brown.

4. Add a ¼ cup wine and bring the mixture up to a simmer.

5. Cook until all of the liquid is absorbed, about 10 minutes, and then add the remaining ¼ cup of wine, stir, and simmer again. If the mushroom is still a little too tough after all of this liquid is absorbed, add more liquid and simmer longer. Otherwise, remove from heat and serve atop grilled or toasted crusty bread brushed with olive oil or butter, sprinkled with freshly chopped herbs.

Recipe: Southern Fried Chicken of the Woods

Ingredients

1. 2 large chicken of the woods mushrooms

2. 1/4 c En-Er-G Egg Replacer

3. 1/2 c water

4. 3 tbs siracha/hot sauce

5. 1 c self-rising flour

6. 1 tsp salt

7. 1 tsp pepper

8. vegetable oil for frying

Instructions

1. Thoroughly wash and clean the mushrooms and cut into desired size.

2. Whisk together the egg replacer and the water in a bowl until foamy and thick. Add the siracha/hot sauce.

3. In a pie pan or 8×8 baking dish, mix together the self-rising flour, salt, and pepper.

4. Warm at least 3 inches of vegetable in a pot (I used my circa 1973 Fry Daddy) until a drop of water crackles and pops when flicked into the oil.

5. Dredge the mushrooms in the egg replacer mixture and then in the flour, thoroughly coating each piece.

6. Fry two or three mushroom pieces at a time, being sure not to crowd because that will lower the temperature of the oil.

7. Once golden brown, place on paper towels to drain excess oil.

Recipe: Chicken Mushroom Hash Browns

Ingredients

1. 2 pounds yukon gold potatoes peeled

2. 1/4 cup Organic Grass-Fed Butter or Ghee or ghee (coconut oi, if vegan)

3. 1 large Onion thinly sliced

4. 1 rib celery thinly sliced

5. 1 medium carrot peeled & grated

6. 3 cups chicken of the woods mushroom cleaned, tender edges only, coarsely chopped

7. 3 tablespoons cooking sherry or dry white wine

8. 1/4 cup fresh parsely, chopped

9. 2 tablespoons Fresh Chives, chopped

10. 1/2 lemon lemon, zested

11. Sea Salt

12. Black Pepper

Instructions

1. Boil potatoes in salted water for 20 minutes. Drain cool and thickly slice.

2. In a large skillet over medium/high heat, saute onions, celery and carrot in butter.

3. Add the chicken mushrooms and sprinkle with sherry, reduce heat to a simmer for 2-3 minutes. Allowing the mushroom to cook and liquid to evaporate.

4. Add potatoes, herbs, lemon zest and season to taste. Increase heat and fry until crispy brown.

History

Laetiporus sulphureus was named by French mycologist Pierre Bulliard in 1789 as Boletus sulphureus. It was later renamed in 1920 by American mycologist William Murrill. The name Laetiporus means "with bright pores" and sulphureus means "the color of sulfur."

Further studies in North America have revealed that there are multiple similar species within what was previously identified as L. sulphureus. The true L. sulphureus may be limited to areas east of the Rocky Mountains. Phylogenetic analyses of various DNA sequences from North American collections have shown five different groups within the core Laetiporus clade. Sulphureus clade I includes white-pored L. sulphureus, while Sulphureus clade II has yellow-pored L. sulphureus.

Synonyms and Varieties

• Boletus caudicinus Scop., 1772

• Boletus citrinus J.J. Planer, 1788

• Boletus coriaceus Huds., 1778

• Boletus lingua-cervina Schrank, 1789

• Boletus ramosus Bull., 1791

• Boletus sulphureus Bull., 1789

• Boletus tenax Bolton, 1788

• Ceriomyces aurantiacus (Pat.) Sacc., 1888

• Ceriomyces neumanii Bres., 1920

• Cladomeris casearius (Fr.) Quél., 1886

• Cladomeris sulphurea (Bull.) Bigeard & H. Guill., 1909

• Cladomeris sulphurea var. ramosa (Bull.) Quél., 1886

• Cladoporus ramosus (Bull.) Pers., 1818

• Cladoporus sulphureus (Bull.) Teixeira, 1986

• Grifola sulphurea (Bull.) Pilát, 1934

• Grifola sulphurea f. conglobata Pilát, 1936

• Laetiporus cincinnatus (Morgan) Burds., Banik & T.J. Volk, 1998

• Laetiporus speciosus Battarra ex Murrill, 1904

• Laetiporus versisporus (Lloyd) Imazeki, 1943

• Leptoporus casearius (Fr.) Quél., 1888

• Leptoporus ramosus (Bull.) Quél., 1888

• Leptoporus sulphureus (Bull.) Quél., 1888

• Merisma sulphureum (Bull.) Gillet, 1878

• Polypilus casearius (Fr.) P. Karst., 1882

• Polypilus caudicinus (Schaeff. ex J. Schröt.) P. Karst., 1889

• Polypilus sulphureus (Bull.) P. Karst., 1889

• Polyporellus caudicinus P. Karst. ex Sacc., 1912

• Polyporellus rubricus (Berk.) P. Karst., 1879

• Polyporus casearius Fr., 1838

• Polyporus caudicinus Schaeff. ex J. Schröt., 1888

• Polyporus cincinnatus Morgan, 1885

• Polyporus ramosus (Bull.) Gray, 1821

• Polyporus rostafinskii Błoński, 1888

• Polyporus rubricus Berk., 1851

• Polyporus sulphureus (Bull.) Fr., 1821

• Polyporus todari Inzenga, 1869

• Ptychogaster aurantiacus Pat., 1885

• Ptychogaster aureus Lloyd, 1920

• Ptychogaster versisporus (Lloyd) Lloyd, 1920

• Sistotrema sulphureum (Bull.) Rebent., 1804

• Sporotrichum versisporum (Lloyd) Stalpers, 1984

• Stereum speciosum Fr., 1871

• Tyromyces sulphureus (Bull.) Donk, 1933

Video

Photo sources:

Photo 1 - Author: Aimee Lusty (CC BY-SA 4.0)

Photo 2 - Author: Gargoyle888 (CC BY 3.0)

Photo 3 - Author: Jay Sturner (CC BY-SA 2.0)

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