Chicken Mushroom Recipe - BBQ Pulled "Chicken" Sandwiches

This season we have found lots and lots of chicken mushrooms (Laetiporus sulphureus) and white chickens (Laetiporus cincinnatus) in varying states of edibility. Some were so fresh they oozed liquid, others were more mature and still wonderfully tender, and even more were old and crumbly and probably tasted like sawdust. Drying these sulfur shelf mushrooms is not ideal, although the dried pieces can be powdered or re-hydrated to make stock. Freezing the surplus is the preservation method of choice if you can't manage to eat them all fresh.

This recipe works well with mature but still tender chickens, since you can shred the fronds to get the same texture as pulled pork. The sauce can be adjusted to your taste since it is a bit tangy, and any creamy coleslaw tastes good on top of the "meat".

Poached and shredded "chicken"

BBQ Pulled "Chicken" Sandwich                 makes enough filling for 8-10 sandwiches

8-10 rolls
2 c. creamy coleslaw

Poaching liquid:
1 Tbsp salt
2 tsp. smoked paprika
1 tsp. garlic powder
2 tsp. brown sugar
1 tsp. mustard powder
1/4 tsp. ground white pepper
4 c. water
1 pound tender chicken mushroom fronds

1. Mix all of the spices together and add to the water in a large pot. Bring to a boil and add the sulphur shelf fronds to poach for 20 minutes. Allow the poaching liquid to cool, leaving the mushroom fronds in the water. This can be refrigerated at this point, or shredded immediately.
2. Using a fork or knife edge, follow the natural ridges of the mushroom fronds and shred the mushroom into a large bowl.

BBQ sauce:
1 c. water
1/2 c. cider vinegar
1/4 c. spicy brown mustard (or 2 Tbsp garlic mustard-mustard)
4 Tbsp ketchup
4 Tbsp brown sugar
1 Tbsp minced onion
3 cloves of garlic, smashed
1 tsp. smoked paprika
1 tsp. salt
1/4 tsp ground white pepper
pinch of cayenne

1.Whisk all of the ingredients for the sauce together in a medium saucepan. Simmer over low-medium heat for 10 minutes, stirring often. Taste and adjust the seasonings. The sauce should be reduced and slightly thick. Puree the BBQ sauce in a blender.
2. Pour about half of the sauce over the shredded mushroom and toss to coat.
3. Serve the shredded and sauced "chicken" on a roll, topped with more sauce and coleslaw.