Sulphur Shelf Snack

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1 tbsp chopped onion
2 tbsp butter
2 cups cleaned pieces of Laetiporus sulfureus (or L.cincinnatus)
3/4 cup chicken (or vegetable) broth
1 clove garlic, finely chopped
1/4 cup sour cream
1 tsp salt
2 tbsp chopped parsley

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Sauté the onion and garlic in butter for 1 minute
Add the mushrooms, and stir until the butter is absorbed.
Add the broth, and cook 15 minutes or until the mushrooms are tender.
Add the sour cream and salt. Stir over low heat until well blended.
Sprinkle with parsley, and serve with small toast rounds or crackers.
Serves 6 to 8 as a snack.

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Marteka, Vincent. Mushrooms Wild And Edible. New York: WW Norton & Co., 1980.

    (recipe changed slightly from original)