![]() Opinions on the edibility of Cerioporus squamosus ( Polyporus squamosus) vary considerably. Once Bondarzewia berkeleyi reaches full size, the fronds will be tough, and emit an unpleasant odor.Ĭerioporus squamosus(Huds.) Quelet (1886) However, even in this condition many may find the taste can be a test of one’s tolerance for bitterly hot. It is most palatable when quite young, soft, and exuding its milk. When young, the fruiting body will actually lactate when the pore surface is cut with a knife. Their purpose may be to discourage insects and other animals from eating their fruiting bodies. In fact, like related species of Lactarius and Russula, it contains lactifers, specialized cells that secrete latex as secondary metabolites. It just happens to have evolved a pored hymenium which becomes maze-like with age. Although traditionally considered a polypore, Bondarzewia is genetically more closely related to other families in the Russulales. This polypore is best when found in its earliest stage of growth, when the emerging fronds look more like knobby, swollen fists than the fan-shaped fronds they will become as they expand and mature. Unfortunately, its unique color disappears during cooking.īondarzewia berkeleyi(Fr.) Bondarsev & Singer 1941 Another beautiful species is Neoalbatrellus caeruleopous, a striking indigo blue polypore that can be found growing with eastern hemlock and broadleaf trees early in the fall season. The latter two white to off-white species can be confused with one another, but all are edible provided they are very fresh and have been sufficiently cooked. In the east we have Laeticutis cristata (= Albatrellus cristatus), which is mycorrhizal primarily with broadleaf trees, and Albatrellus confluens (= Albatrellopsis confluens) and Albatrellus ovinus, both of which are associated with conifers. Also, the pores are decurrent in that they continue down the stipe. Some species are solitary while others often have short off-center stems that are fused at the base to the stipes of other caps. are often irregularly-shaped rather than bun-shaped. However, unlike boletes, it is impossible to separate the pore layer from the comparatively leathery flesh of the fruiting body. Species of Albatrellus might appear to be strangely formed boletes to novices, because they are terrestrial fungi with pores. & Pouzar 1957 Laeticutis cristata (Schaeff.) Audet (2010) Albatrellus ellisii (Berk.) Pouzar (1966) & Schwein.) Teixeira (1993) Albatrellus ovinus(Schaeff.) Kotl. The following polypores are among the favorites of foragers of wild edible fungi: Albatrellus spp., Bondarzewia berkeleyi, Cerioporus squamosus, Fistulina hepatica, Grifola frondosa, Ischnoderma resinosum, Laetiporus cincinnatus and Laetiporus sulphureus, Meripilus sumsteinei, Polyporus umbellatus, Sparassis spp.Īlbatrellus confluens (Alb. Why is this? Is their version of Laetiporus sulphureus a different species than ours or is there a cultural reason for not including it among their lists of edibles? Curiously, in European mushroom field guides, the chicken mushroom is not recommended for eating. No wonder so many people who have chosen to forgo eating meat find fungi a perfect substitute. Chomping into a firm piece of any of these edibles can be especially satisfying. Biting into Laetiporus sulphureus, or Grifola frondosa elicits a meaty sensation. ![]() The color and texture are also similar to chicken. Many edible polypores when collected, cleaned, and cut into steaks or strips of flesh, taste like chicken after being cooked. Novice collectors are often so delighted to have found a huge cache of edible polypores that they ignore signs of insect infestation, "over-ripeness" and molds. All of these are relatively soft in texture when young, but they can get too tough if picked when mature and beginning to dry out. There are several polypores, however, that are generally plentiful in our North American mid-western, eastern and southeastern forests that are regarded as excellent edibles. ![]() Most known non-toxic polypores are either too tough, woody, mealy, small or tasteless to be considered suitable for eating.
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