At a recent weekend mushroom foray with CVMS, Robert was lucky to find a small, fresh sulphur shelf, or chicken mushroom (Laetiporous sulphureus). This is a common autumn polypore found growing on dead trees and stumps.

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When fresh, the colors are bright orange with a bright yellow underside on each shelf. This specimen was fresh and quite wet. We brought it home and decided to make a stuffed braided bread. Sulphur shelf is a firm, meaty mushroom, and I made a substantial filling along with sautéed onions and brie. We shared some the next day at another foray. I usually make a standard pizza dough with a bit of whole wheat flour, but you could use pizza dough from the grocery store. To make it easier to dice the brie, I freeze a chunk of it first and then toss the diced brie in a pinch of flour once cut. If you don't want to make the filled braid, you could also make a stuffed pocket or calzone with the filling.