These beauties were growing on dead ash trees in a forested flood plain (now dry). So many (!) of them peeking out to see us, we left much abundance behind. And still gathered plenty to keep me busy processing for a few hours. I decided to bake them lightly coated with olive oil for about 15 minutes at 350 degrees, flipping them at about 8 minutes. Some we ate right from the oven but the majority (after baking) I stuffed into pint glass jars with a clove of garlic, a pinch of dried ginger, celtic sea salt (1/2 tablespoon per pint); and tamari, org. apple cider vinegar and org. olive oil to completely cover the mushrooms. I’ll store these in the refrigerator to savor over the next couple months.
These saprobic, white rot fungi grow in clusters off dead or living trees (in our case dead ash), see first photo above. Range: North America.
Whitish shelf-like cap can be: 1.2–4 inches across lung-shaped (hence its scientific name) to fan-shaped or semicircular in outline.
Gills: Running down the stem (if stem is present); close or nearly distant; short-gills frequent; whitish.
Stem: can be absent, a nub or very short.
For more identification info check Mushroom Expert: http://mushroomexpert.com/pleurotus_pulmonarius.html
MUSHROOM SERIOUSNESS: A mushroom mistake can be fatal. You must triple confirm your id, and with an experienced mushroomer in person, before you consume any fungi.
Having heralded that warning, what mushrooms have you been finding lately?
Grateful to the fungi!
