Black Staining Polypore Stir Fry

Learn identification, harvest, and preparation techniques for Black-staining Polypore (Meripilus sumstinei) mushrooms. A delicious stir-fry recipe at the end- recommended for specimens in early stages of fruiting.
Rachel Goclawski (CookingWithMrsG) is a Mass. Certified Educator, Programming Partner with the Museum of Natural History, Sudbury Valley Trustees and other non-profit organizations.

[@yolandaray6862]

Thank you. This helped me not die.

[@supernegaysworld3155]

It tastes so good

[@JB-le6zm]

I have these in my front yard. They are massive!

[@CookingwithMrsGRachelGoclawski]

Maybe they will come back again this summer!

[@supernegaysworld3155]

At first I thought it was hen of wood mushroom but it is black Polypore mushroom. ❤

[@matthewfox7007]

Very nice! Definitely gotta give these a try this year. I hear they make great jerky, too!

[@CookingwithMrsGRachelGoclawski]

They do make great jerky!

[@landonedwards7504]

Surprised you weren't wearing gloves! I still have cuticle stains from 3 weeks ago! I tried for the first time then, simply pan fried in bacon grease, but parboiled for about 5 minutes in salted water first. I used the whole frond, and found they were extremely tough & stringy. But had a great flavor! I agree that they're probably best suited for crock pot dishes or broths. However, I recently came across another video recommending you cut off the top portion only of each frond and discard the rest. On my second harvest (VA in June in my back yard), I did just that after washing. I was able to feel the tough region of each frond using a sharp knife with a thin and narrow blade. So I let that guide me to what will hopefully be the "tender" portions. I prefer a stir fry or saute to a broth, and am planning on defrosting my latest haul to try that soon. Can't be any worse than my initial attempt, which - although really tough - had a great flavor, nevertheless.

[@jenniferspath963]

Just found a large cluster tonight and came across your video. I was surprised how much it reminded me of pulling apart string cheese 😂

[@elizabethparry3071]

I have positively identified and harvested Meripilus sumstinei here in Britain, despite being told it is only in North America.

[@CookingwithMrsGRachelGoclawski]

Very cool!

[@polisheagledrummer5636]

I didn't know you could eat these

[@CookingwithMrsGRachelGoclawski]

The flavor is amazingly good