Sulphur Shelf with a Sherry Cream Sauce
This mushroomy sauce is wonderful over fettuccine or as a filling in a puff pastry.
by Rene Seltzer
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Laetiporus gilbertsonii. © hermitwarbler (CC-BY-NC) (from inaturalist.org, obs. 333740103)
Method
Melt butter in large skillet.
Add shallots, celery, and carrot, and sauté gently until soft.
Add mushrooms; let them absorb some pan juices (about 5 minutes).
Stir in flour.
Gradually add broth, stirring well so the flour is absorbed.
Heat gently until simmering, stirring constantly.
Add sherry and tarragon. Simmer another 10 to 15 minutes.
Just before serving, stir in the cream and the lemon juice.
Season to taste with a dash of celery salt and a dash of cayenne pepper.
Recipe contributed:
November
2000
Our Laetiporus gilbertsonii (Western Hardwood Sulphur Shelf) is different from the Laetiporus sulphureus (Chicken of the Woods) that fruits in Europe and on the East Coast.
Overlapping clusters of bright yellow shelving masses grow mostly on dead stumps or logs, although sometimes on living trees. It fruits in our area mainly in late summer and fall, most commonly on Eucalyptus, oaks, and conifers.
For positive identification, consult your field guide and keys.
Never eat this mushroom raw; be sure to cook it thoroughly. The older it gets, the more fibrous it becomes, and the only edible parts are the tender edges.
Important: A number of people experience a stomach upset when eating this mushroom, especially if growing on Eucalyptus. If this is your first time, eat only a small amount, and as with all wild mushrooms, be sure to cook thoroughly.
To complement this recipe with a really nice wine at an incredible value, try Trader Joe's fantastic 1997 Black Mountain Cabernet Sauvignon "Fat Cat."
Objective:
Sauce / topping / stuffing
Total Time:
About 45 mins
Yield:
4 servings
Suggested Mushrooms:
- Sulphur Shelf (Laetiporus cincinnatus, Laetiporus gilbertsonii, Laetiporus sulphureus)
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Ingredients
4 Tbsp. butter
2 shallots
1 celery stalk, sliced
1 carrot, peeled and sliced
3½ Cups sulphur shelf, trimmed and sliced
5 Tbsp. flour
2 Cups vegetable broth
5 Tbsp. sherry
2 Tbsp. freshly chopped tarragon
5 Tbsp. heavy cream
2 Tbsp. lemon juice
Celery salt
Cayenne pepper