Black Staining Polypore

Where Does Black Staining Polypore Grow?

This underused and very tasty ( see receipys below) Black Staining Polypore grows on the ground around stumps and bases of living deciduous trees, especially oaks from July to September.

How Do I Identify Black Staining Polypore?

Ive attached photos of what this awesome polypore looks like as it develops and at each stage it is edible.

THE EASIEST WAY TO ID: from small growths to large , the black staining Polypore will bruise black when cut or touched. You will see it after about ten minutes.

Shape: Large circular clusters; many fleshy, grayish yellow, fan-shaped caps;

Each cap fan-shaped, semicircular, or spoon-shaped, with a thin, sharp margin.

Color: grayish to dull yellowish, darkening along the margin; bruises black when cut or touched; Texture: fleshy. Pores angular; white, bruising black.

Stalk: (if present) very short; thick; texture fibrous.

Spore: print white.

Is It Edible & Are There Any Poisonous Look Alikes?

This polypore is completely edible with only EDIBLE Lookalikes: Berkeley’s polypore (Bondarzewia berkeleyi) is thick-fleshed and cream-colored. Hen of the woods (Grifola frondosa) has many smaller, grayish brownish caps. Eastern cauliflower mushroom (Sparassis spatulata) has ribbonlike folds. None of these lookalikes bruise black.

I want to add that as much as there are no poisonous look alike mushrooms, there has definetly been a time I was so syked I'd found such a big treasure that I completely did not see the poison ivy next to it and knelt, frolicked and sat in it as I harvested my find.. that was not a good result for a week or so.. #justsaying Word from the wise look around before you start!

How to harvest, clean and store your treasure!

As with all mushroom foraging, prepration is key. If I am going out to forage and its september - October, the chances are I will find polypores. These require space as you walk or they will quickly break and you will loose the beautiful visual of an intact piece of giant edible mushroom.

When I find polypores I cut the leaves away and store in anything from a cardboard six pack beer holder to a basket to a box with burdock leaves or cotton covering each layer.

Cooking with tender Black Staining leaves is wonderful, using the toughter base area is great to make stock with, this polypore makes THE BEST stock in my opinion. The more time you take removing the dirt and debris as you forage ( leaving snacks for squirrels as I see it) the less work you will have at home.

Black staining polypore will always turn black when cooked so do not worry about staining. I cover it and store in the fridge, Ive frozen it raw and its been great too.

30 Minute Creamy Black Staining Polypore Soup:

2 tablespoons olive oil
2 shallots or 1 onion diced
4 cloves garlic, roughly chopped
8 –10 cups dliced mushrooms
2 teaspoons salt, divided
½ teaspoon pepper
3 tablespoons butter
1 teaspoon fresh chopped sage optional
1 teaspoon fresh chopped thyme
4 cups veggie broth
1 cup full fat coconut milk (or heavy cream or milk)
½ cup freshly grated parmesan cheese

Directions

Preheat a large pot over medium/high heat. Add the oil, shallot, pinch of salt and pepper and cook for 3-5 minutes. Add the garlic and cook for another minute.
Add the sliced mushrooms, 1.5 teaspoons salt, pepper and butter and cook for 5-7 minutes until mushrooms are tender.
Add the fresh herbs, veggie broth and ½ teaspoon salt and bring to a boil. Once boiling, turn down heat to a simmer and cook for 5 minutes.
Turn off the heat and use an immersion blender to puree until smooth. You can also transfer to a standing blender if you don’t have an immersion blender.
Once blended, stir in coconut milk and parmesan cheese. Serve with a big piece of crusty bread and enjoy!