In this tutorial I show how to identify, cook and eat a commonly looked-over polypore mushroom known as the Resinous Polypore (Ischnoderma resinosum), AKA "Velvet Mushroom"...AKA "Pancake Polypore".
This fungi grows as a "shelf" mushroom on hardwood and coniferous trees. And is common in the upper part of North America. When young it is fleshy and tender. As it grows and matures it be comes dense and hard. At this stage it would be good as tinder or for carrying a coal to keep a fire going. When it is young and succulent the tinder parts are edible, with a very mild flavor but a pleasing mushroomy texture.
Once we have ID'd the fungi I will put together a quick recipe I found online by a local chef. It isn't the exact recipe, I had to make a fraction of what the original called for and I eye-balled the portioning of ingredients.
Full recipe is here: https://foragerchef.com/resinous-polypore-ischnoderma-resinosum/
#5 is especially important if you are new to wild foraging. Aside from the obvious dangers of thistles, poison ivy, poison oak, and deadly water hemlock...Many wild plants contain off the charts vitamins and minerals which might create a shock to your system...considering the nutrient count of your average domesticated vegetable foodstuffs.
Also and addendum to rule #1 is follow Green Deane's of EatTheWeeds I.T.E.M-ize Rules: