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Sheep’s polypore (Albatrellus ovinus) is a ground-dwelling, delicious edible, stemmed polypore found in the Pacific Northwest that can grow in extreme abundance and virtually no one knows about it (grows widely across western and northern North America). It is mycorrhizal with conifers and stands out when young as bright white clusters that can look like a small herd of sheep on the forest floor.​ Today, I had the honor and the privilege to lead 24 boy scouts to harvest these.  Relative appearance: Caps 2–9 inches wide, typically white (aging will turn tan, yellow indicates it's going to be bitter, yuck), tiny pores (no gills), very short, thick stipe, dense white flesh that yellows when cooked. Habitat: It associates with various conifers (hemlock is where I find them, and Douglas fir), fruiting on the first floor, sometimes in urban areas. In the PNW it appears in summer through fall (sometimes later in our coastal area).​ Culinary uses: Young, firm specimens are edible and good when thoroughly cooked and in my opinion tastes like hedgehog mushrooms but better. The flesh is dense and meaty with a mild, slightly nutty flavor and holds its texture extremely well (like chicken of the woods). Enjoy it sautéed, used in soups, stews, casseroles, or as a steak-like piece. requires longer cooking, 15 minutes minimum. It is commercially valued in places like Finland and people just don't know about it here.  One of the most impressive things about sheep’s polypore is that I find hundreds per patch, they produce dense “herds” that fill many baskets quickly and easily yield enough for one to two years. #mushrooms #polypore #raremushrooms #ediblefungus #pnwfungi
Sheep’s polypore (Albatrellus ovinus) is a ground-dwelling, delicious edible, stemmed polypore found in the Pacific Northwest that can grow in extreme abundance and virtually no one knows about it (grows widely across western and northern North America). It is mycorrhizal with conifers and stands out when young as bright white clusters that can look like a small herd of sheep on the forest floor.​ Today, I had the honor and the privilege to lead 24 boy scouts to harvest these. Relative appearance: Caps 2–9 inches wide, typically white (aging will turn tan, yellow indicates it's going to be bitter, yuck), tiny pores (no gills), very short, thick stipe, dense white flesh that yellows when cooked. Habitat: It associates with various conifers (hemlock is where I find them, and Douglas fir), fruiting on the first floor, sometimes in urban areas. In the PNW it appears in summer through fall (sometimes later in our coastal area).​ Culinary uses: Young, firm specimens are edible and good when thoroughly cooked and in my opinion tastes like hedgehog mushrooms but better. The flesh is dense and meaty with a mild, slightly nutty flavor and holds its texture extremely well (like chicken of the woods). Enjoy it sautéed, used in soups, stews, casseroles, or as a steak-like piece. requires longer cooking, 15 minutes minimum. It is commercially valued in places like Finland and people just don't know about it here. One of the most impressive things about sheep’s polypore is that I find hundreds per patch, they produce dense “herds” that fill many baskets quickly and easily yield enough for one to two years. #mushrooms #polypore #raremushrooms #ediblefungus #pnwfungi

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