{"id":161,"date":"2026-05-22T14:22:55","date_gmt":"2026-05-22T12:22:55","guid":{"rendered":"https:\/\/wildnisundkultur.de\/?p=161"},"modified":"2026-06-13T12:31:54","modified_gmt":"2026-06-13T10:31:54","slug":"chicken-of-the-woods-aka-schwefelporling","status":"publish","type":"post","link":"https:\/\/wildnisundkultur.de\/index.php\/2026\/05\/22\/chicken-of-the-woods-aka-schwefelporling\/","title":{"rendered":"Chicken of the Woods aka Schwefelporling"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Der Schwefelporling (Laetiporus sulphureus) ist einer der f\u00fcr mich leckersten Waldpilze im Fr\u00fchling (und dann nochmal im Herbst). Man muss nur darauf achten, ihn jung und zart zu sammeln, da er im Alter zunehmend z\u00e4h wird. Solange er sich mit einem Messer wie Butter schneiden l\u00e4sst und leuchtend gelb an der Unterseite ist, macht er sich hervorragend als Fleischersatz in der K\u00fcche. Und so sieht es dann am Baum aus &#8211; welch wundersch\u00f6ne Farbtupfer in der Natur!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2001-768x1024.jpeg\" alt=\"\" class=\"wp-image-168\" style=\"aspect-ratio:0.7500099820323418;width:510px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2001-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2001-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2001-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2001-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2001-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ich habe das Gef\u00fchl, dass dieses Jahr ein super SchwePo-Jahr ist, denn ich habe ihn schon an sehr vielen Stellen gefunden. Da man ihn h\u00f6chstens mit einem Briefkasten verwechseln kann, ist er ein absoluter Anf\u00e4ngerpilz. Du kannst dich also ruhig trauen und ihn mal mitnehmen und probieren (bitte erstmal mit einer kleinen Portion, da der Schwefelgehalt bei manchen Menschen eine allergische Reaktion hervorrufen kann).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In meinem K\u00f6rbchen sind heute au\u00dfer dem SchwePo auch noch junge Hopfentriebe, Knoblauchsrauke und ein paar Bl\u00fcten der Akelei gelandet. Daraus l\u00e4sst sich eine leckere Beilage machen.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2003-768x1024.jpeg\" alt=\"\" class=\"wp-image-167\" style=\"width:365px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2003-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2003-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2003-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2003-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2003-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ich koche ihn zuerst f\u00fcr ca. 15 min in Salzwasser ab. Dadurch wird der Pilz verdaulicher und eventuelle Bitterstoffe werden herausgezogen. Das Kochwasser bitte wegsch\u00fctten!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2006-768x1024.jpeg\" alt=\"\" class=\"wp-image-165\" style=\"aspect-ratio:0.7500062070164113;width:355px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2006-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2006-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2006-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2006-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2006-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Danach brate ich ihn in der Pfanne knusprig an und bestreiche ihn gegen Ende zus\u00e4tzlich mit selbstgemachter BBQ-Sauce, um ihn noch schmackhafter zu machen. So lasse ich ihn noch ein wenig weiter braten und gebe am Ende die vorher blanchierten Hopfensprossen und die Knoblauchsrauke ganz kurz dazu.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2007-768x1024.jpeg\" alt=\"\" class=\"wp-image-166\" style=\"aspect-ratio:0.7500066283108413;width:361px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2007-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2007-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2007-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2007-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2007-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Angerichtet auf Colcannon (irischer Kartoffelbrei mit Kohl) und verziert mit den wilden Bl\u00fcten ist das ein Gericht, zu dem keiner nein sagen kann, oder?<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2008-768x1024.jpeg\" alt=\"\" class=\"wp-image-163\" style=\"aspect-ratio:0.7500126281759862;width:443px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2008-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2008-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2008-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2008-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_2008-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Der Schwefelporling (Laetiporus sulphureus) ist einer der f\u00fcr mich leckersten Waldpilze im Fr\u00fchling (und dann nochmal im Herbst). Man muss [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":163,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[],"class_list":["post-161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pilze"],"_links":{"self":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/comments?post=161"}],"version-history":[{"count":1,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":170,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/161\/revisions\/170"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media\/163"}],"wp:attachment":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media?parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/categories?post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/tags?post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}