Some of the ones in the picture are pretty large and may be tough for food already. The smaller ones should be fine. I was told that the underside of the lip at the edge of the cap should be very thin and that the honey-comb should be very creamy colored.
Cut the stem and pare the honey comb down with a paring knife, then just slice them and saute in butter. If they are going to be tough you’ll know when you slice them. Some people like to bake them and some like to roast or broil them. We’ll eat these tonight sautéed in butter and served along side a shrimp-fried rice.
of all the wild mushrooms we can safely eat I think the hen-of-the-woods or hen and chicks as they are sometimes called are my favorite. I found one last fall that gave up a total of 8 meals and everyone who shared the meals with us raved about the mushrooms. Morels aren’t bad and these aren’t bad….the hen/chicks are the best.
These pheasant backs are mild flavored.