Cooking with Berkeley's Polypore (Bondarzewia berkeleyi)

[@themushroomlover]

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

[@ohmzen]

Very interesting watching and learning 🫡

[@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/

[@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...

[@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.