inky caps, puffballs, shelf fungus, stinkhorns and other mushrooms springing up around Brooklyn. By far one of my favorites is the Chicken-of-the-Woods. This is mostly because they taste good and can't be mistaken for anything poisonous. According to mushroomexpert.com, this fungi is "parasitic and saprobic on living and dead oaks (also sometimes on the wood of other hardwoods); causing a reddish brown cubical heart rot". The mushroom-collecting website advises that they "are good sautéed, deep fried, baked, and may be used in soups. They can have a lemony, chicken-like taste and texture or at least go well with chicken or chicken stock". If you do decide to collect them in our city's parks I recommend selecting ones that are located well above the tallest dog's hind quarters.