In the few lab studies that have been done, Berkeleys Polypore has been found to produce similar anti-oxidative properties as Reishi, albeit in smaller amounts. It’s also a source of an intense yellow fungal dye
The bulk of this mushroom is often too tough to simply sauté and eat, but it’s a tremendous flavor-maker and may lend itself well to other preparations.
And maybe you can help find new uses? Other ideas a Jerky or Ground turkey substitute. Mushroom salt and vinegar chips? You tell us! Also excellent for dried mushroom powder. So flavorful!
This mushroom has a distinct and potent aroma that is also especially pronounced when dried. I also recently left out slices overnight at room temperature, and alarmingly went to see if it was possibly spoiled. Surprisingly, it smelled a bit like freshly baked bread!
Taste: They range from fairly mild, useful for soaking up any flavor around them, to very strongly flavored (best used as a seasoning, not a main course). The latter including an interesting bitterness that comes through only when cooked.
Texture: Immature they are quite tender. Mature, the edges can be quite meaty
excerpt of: https://sites.google.com/site/berkeleyspolypore/extra-credit
This mushroom is fresh, but due to its heartiness and stability in shipping, I am willing to send 2nd rather than next day to save on shipping cost. It does well dried, frozen and fresh - but it is tough even when fresh, it is best used for stocks or flavor enhancing, like mushroom powder etc.