StetsonKennedy Posted October 23, 2017 Report Share Posted October 23, 2017 Hello! First time poster here. I'm hoping you can help me identify a tree fungus. My research has led me to Cerioporus but I'm a total amateur. Best match I found on Google was Dryad's saddle. Please have a look at the pics and let me know what you think! Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted October 23, 2017 Report Share Posted October 23, 2017 Looks like it could be an old specimen. Top pic would help. Quote Link to comment Share on other sites More sharing options...
StetsonKennedy Posted October 23, 2017 Author Report Share Posted October 23, 2017 It's high up but here's what I got! Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted October 23, 2017 Report Share Posted October 23, 2017 Looks like it could be an older dried out one. Quote Link to comment Share on other sites More sharing options...
Dave W Posted October 24, 2017 Report Share Posted October 24, 2017 I agree. Looks like an old Dryad's Saddle (Polyporus squamosus, Cerioporus squamosus). Older specimens develop the black coating over the stem from the bottom up. The flesh thins out and becomes tough/woody in age. Quote Link to comment Share on other sites More sharing options...
StetsonKennedy Posted October 24, 2017 Author Report Share Posted October 24, 2017 Very cool. Thanks for confirming. Now hopefully I will recognize it if I see it when it's young enough to eat! Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted October 24, 2017 Report Share Posted October 24, 2017 I usually harvest mine in the spring, late April, early May. Be ready for an unusual flavor. It does not taste like any 'mushroom' you've had before. Some describe it as watermelon rind, some of my friends said parsnips. I couldn't find much use for the flavor in cooking so I pickled some with ramp leaves and they were good that way. Although in the jars they look like a bunch of little tentacles.... Quote Link to comment Share on other sites More sharing options...
GCn15 Posted October 26, 2017 Report Share Posted October 26, 2017 I usually throw some in with stew or in a stir fry. I don't find many, and I'm not really looking for them because they are not a great edible imo. Quote Link to comment Share on other sites More sharing options...
Dave W Posted October 27, 2017 Report Share Posted October 27, 2017 I once sampled some cold-pickled (marinated) thin-sliced Dryad's that I thought was very good. Haven't tried making this. Quote Link to comment Share on other sites More sharing options...
GCn15 Posted November 2, 2017 Report Share Posted November 2, 2017 What was the texture of the pickle like Dave? I always thought that this would be a very good way of using them. Quote Link to comment Share on other sites More sharing options...
Matt McDermott Posted November 2, 2017 Report Share Posted November 2, 2017 47 minutes ago, GCn15 said: What was the texture of the pickle like Dave? I always thought that this would be a very good way of using them. The ones i pickled had a pretty chewy texture. sliced 1/4" wide X 4" long X thickness of the mushroom. Quote Link to comment Share on other sites More sharing options...
Dave W Posted November 3, 2017 Report Share Posted November 3, 2017 The ones I sampled --sliced quite thinly-- had a nice slightly chewy texture. Quote Link to comment Share on other sites More sharing options...
GCn15 Posted November 3, 2017 Report Share Posted November 3, 2017 I think I'll try it if I find some next year. They are pretty rare around these parts but once every few years I find some. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.