Cooking with Berkeley's Polypore (Bondarzewia berkeleyi)

foragerchef.co...
Berkeley's polypore is a gorgeous mushroom rosette that appears on dead and dying hardwood trees. In shape and form it resembles other polypores like chicken of the woods, hen of the woods, and black staining polypores. It's most comparable to the black staining polypore, and gets extremely tough with age. Young ones as I demonstrate cooking in this video can be great though.
In the video I go over how I've been processing and cooking them. Here's the timestamps below.
00:36 : Look alikes infographic
00:55 : Processing
02:53 : Slicing
03:38 : What do they taste like
03:48 : Crispy mushrooms with fried rosemary
04:47 : Soup
05:22 : Duxelles
06:10 : Pasta Limone
Have you cooked these? What do you think?

[@themushroomlover]

Thanks for this! Going to give this a try today!

[@ohmzen]

Very interesting watching and learning 🫡

[@JayCWhiteCloud]

Great video...If you ever get a chance, try this exact receipt with clams. This species of polypore will make a small amount of clams go a long way. I like marinating for 24 hrs together then prepare...

[@blueyed_nomad1176]

What! I feel lied to I’ve been told Berkeley and Black staining polypore are inedible?
Great video and very informing

[@foragerchef4141]

@@blueyed_nomad1176 Yeah the BSP is the superior flavor here. Like a Hen crossed with black trumpets. foragerchef.com/the-black-staining-polypore-meripilus-sumstinei/

[@abandonedbody]

Dang I thought these were inedible…left a beautiful specimen the other week 😢

[@bccurtis]

What else is in your salt?

[@foragerchef4141]

@@bccurtis crushed wild chiltipin chilies from Hank Shaw

[@bccurtis]

@@foragerchef4141 thanks!!! I love Hank Shaw

[@HipsterSpinster_]

I think they taste like steak, but I had some bitterness in mine.