Wild mushrooms called chicken-of-the-woods (Laetiporus sulphureus) are a strange early-fall treat in Southern California. At the driest time of year, these often-large fungi seem to appear overnight on struggling oak, eucalyptus and carob trees.

One of the easiest edible wild mushrooms to identify, chicken-of-the-woods are bright sulfur-yellow (or sometimes orange) shelf-like fungi growing on the sides of dead or dying trees. Be sure to avoid any that are chalky or hard—you’re looking for young specimens that are soft and tender.

While some say they “taste like chicken,” it’s more their great meaty texture that makes them an easy replacement in most recipes where you’d normally use poultry. While very safe to eat, these mushrooms require at least 40 minutes of cooking before consumption. They’re great simply battered and fried into “chicken” tenders, but here’s a recipe for a wild twist on Thai Coconut Soup.