Pulled Chicken Burger vom Schwefelporling– du wirst nicht glauben, dass es ein Pilz ist!

In this video, I take you on an exciting tour of the floodplain forest, where we find the bright yellow sulphur polypore (Laetiporus sulphureus), also known as the "Chicken of the Woods." Back in the kitchen, I use it to conjure up an incredibly delicious, vegan pulled chicken burger that's much more satisfying than real chicken. Juicy, spicy—simply pure soul food! Watch it if you want to know how to identify, collect, and transform this mushroom into a true culinary delight. Enjoy and enjoy! Recipe: Pulled Chicken-of-the-Woods Burger (4 servings) Ingredients: Approx. 600g young sulfur polypore (only soft, elastic parts that are not yet woody) 4 burger buns (preferably brioche or sourdough) 1 red onion, sliced 1 tomato, sliced 1 unwaxed lemon Gherkin, thinly sliced Wild herbs or lettuce (e.g., arugula, sorrel) 4 tbsp tartar sauce or wild herb mayonnaise 1 tbsp soy sauce 1 tbsp Worcestershire sauce 1 tsp maple syrup or brown sugar Optional: ½ tsp smoked paprika 1 tbsp neutral oil (e.g., rapeseed or sunflower) Optional: 4 slices of cheddar Preparation: Prepare the mushroom: Blanch the sulfur polypore in boiling water for 5 minutes. Then drain, pat dry, and tear into even, stringy strips. (Forks can also be used to pull the strips apart.) Marinate & Fry: Fry in a hot pan with a little oil until slightly crispy and season with sauces as desired: Add a generous splash of Worcestershire sauce, soy sauce for umami, a little mirin vinegar, and lemon zest, and season with salt and pepper. Portion out and place in the oven with a slice of Cheddar cheese until melted. Caramelize the onions (optional): Slowly fry onion rings in a little oil in a second pan over medium heat until soft and sweet (about 10 minutes). Build the burgers: Briefly toast the buns. Brush the underside with remoulade, then layer wild herbs, tomatoes, pulled mushrooms, and onions. Top with cucumber slices, put the lid on, and you're done. Tip: The burger is also incredibly versatile – add BBQ sauce, fermented onions, or spicy mayo for a whole new flavor. If you prefer something lighter, simply serve it as a bowl with rice or wild herb salad instead of a bun.