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Some Laetiporus sulphureus (chicken-in-the-woods) grew again, so I collected them.
One piece I used in scrambled eggs, with onions (and the rest of my bread on the side), and decided to make a pörkölt from the rest.
For the pörkölt I chopped onions, fried them glassy in lard, added the mushroom, salted, peppered and red paprikad, then added a bit of water to prevent the paprika from burning. Let it cook. Added a bit of tomato too. I kept it in short water I think the whole cooking process was like 20 mins. I wasn't content with the taste (I think the fungi's taste isn't characteristic enough) so added more salt, bit of sugar, and lemon juice in the end as an experiment. It got better but remained just ok.
Ate it as a topping on yellow peas pottage. Surprisingly the two complemented each other quite well, and was enjoyable. Originally wanted to eat the pottage with fried bacon, but I had to do something with the fungi.