Bracket Fungi

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Bracket Fungi
Photo Information
Copyright: Ron Warner (tuslaw) Gold Star Critiquer/Gold Note Writer [C: 149 W: 7 N: 350] (1142)
Genre: Fungi
Medium: Color
Date Taken: 2008-05-05
Categories: Fungi
Exposure: f/5.0, 1/125 seconds
More Photo Info: [view]
Photo Version: Original Version
Date Submitted: 2008-05-06 14:57
Viewed: 337
Points: 6
[Note Guidelines] Photographer's Note
I went out to the woods tonight after work and took this shot of what I have always called Bracket Fungi. I'm sure they have a more proper name so I'm counting on either John or someone else to let me know what it is.
They have a woody texture and feel kind of leathery. I'm not sure if they are food for the creatures who live there or if they serve some other purpose. Help John!!
extramundi, eqshannon has marked this note useful
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Discussions
ThreadThread Starter Messages Updated
To eqshannon: Bracket Fungituslaw 1 05-08 15:23
To jpdenk: Bracket Fungituslaw 1 05-08 14:59
To extramundi: Bracket Fungituslaw 1 05-06 18:47
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Critiques [Translate]

It looks like an old Polyporus squamosus to me, hope that helps.
The photo is very clear and vivid, showing nice textures and colours. Good composition too.
Thanks and regards,
Felipe.

Hi Ron,

I think Felipe has it correct, Polyporus squamosus gets my vote too. Common name is Dryad's Saddle. Your specimen is a bit dark-looking, the cap is usually a bit lighter with dark scales.

It's a wood-eater, obviously, found on dead wood, in Spring and Fall especially. Around here, they seem to like Elms a lot. The leaves in your photo look like Elm leaves, so that may be a dead Elm it's growing on in your photo too.

It has a smell and taste that has been referred to as being similar to watermelon rind or cucumber. When young and tender, it's edible, some people like it (I do) and some don't. To determine if it's in edible condition, take a good, sharp knife and if the mushroom cuts easily, then it's in the edible stage, any resistance to the knife, it's too old, they get very leathery. The young buttons are best. Fry them in olive oil with some garlic.

I've heard of people drying the old tough ones and powdering them to add to gravy or other dishes.

John

Well I have seen these as well as many others...some will last for 30 years or more off the tree...Certain kinds my dad and I used to collect and we scribed on them with a sharp tool, some designs which dad came up with...and I saw them down in the recreation room a few months after he passed...which was like 40-45 years after we picked them:-) Very nice my main Ohio guy! OHIO! I miss the good times, not some of the people, but the memories are still warm within..
Bob

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