I walked the dog, and discovered the rare Sulphur Polypore mushroom(chicken of the woods) on a tree, we have just eaten about 200 grams of it on toast,(tastes like chanterelle) with garlic and olive oil, it was fantastic, and I do so hope that I got this one right!
I sit and wait!
Never much fun waiting to see if you picked wild food correctly .

If I walk past a house with John Otway playing full blast then I know your safe and sound.

I actually feel remarkably balanced food wise. Definetly a great case for eating local food. We had three helpings each!

the last time I ate wild mushrooms I had a rather strange mind expanding experience!

Then you saw marmalede skies, a girl with kalediscope eyes, samlinea pilchard. Then sat on a cornflake.

Todays lunch was horrid.
An "Italian"(yeh right), chain restuarant, with too big a microwave, in which they destroyed a bowl of gnocchi in bolognese sauce, and threw an over-strong ham on top, and then further defeated the object by smothering it in a glue like mozzarella.
Further insult was provided by giving the fourth dinner guest his food after we had sat there for ten minutes whilst ours degenerated further.
Uno and Cafe yuk. Hint.

Did the chicken of the woods make you sick?
I found some today and will be trying it shortly.
I have not been able to find any info to say if this can be confused with any dangerous fungi.

It didnt make me sick at all , it is a beautiful fungus.
Quote from Roger Phillips "Mushroom" page 222.

"Season late summer to autumn, annual, common. EDIBLE when young and fresh, considered a delicacy in Germany and North America."

From expierience, go for the firmest ones and not the biggest, when you pull them from the tree, they will ooze a substance that looks a bit like lemon curd. We now have at least 20llbs of them at the back of the house. The next ones to look out for , are the giant white puffball, which are best sliced, to bread sized pieces and fried in garlic and butter, as in the Chicken of the woods. Tarragon and madiera wine are handy to keep for mushroom cooking as well..
Enjoy them David.