Everyone likes meatballs in gravy, and there’s nothing crazy or out of the ordinary here, except that I’m using Ischnoderma resinosum (resinous polypore) instead of more commonly used mushrooms, and some nice ground whitetail that I helped my friend butcher. The Ischnoderma is really the focal point here-the meatballs could be whatever you want. I…
Resinous Polypore / Ischnoderma resinosum
The resinous polypore, Ischnoderma resinosum, is an excellent, but overlooked edible mushroom. I'm one of the first people to suggest eating this mushroom publicly, and I highly recommend it as an edible when you come across it. If you're new to them, check out my basic intro to Ischnoderma. If you have some you'd like to cook, try using them to make fermented mushroom kimchi, or adding them to a saute of mushrooms with garlic and parsley.
Ischnoderma Resinosum Broth
Ischnoderma resinosum, the underused polypore mushroom with a certain beefy quality to them and lots of trim that could go into a great stock. A while back one of my friends from the local mycological society mentioned making broth from them, which sounded like a great way to use all their trim. I made sure…
Ischnoderma with Beef, Peppers and Rice
Here’s a great, basic recipe for an interesting mushroom. They may not be bright orange and vibrant like chicken of the woods, or as attractively shaped as a hen of the woods, but Ischnoderma resinosum are excellent when young, and have a good chewy bite to them. Their flavor is rich and full of umami,…
Resinous Polypore / Ischnoderma resinosum
Behold the resinous polypore, inspiring chefs around the world with it’s seductive, appealing name! Probably not. Either way, this is an interesting mushroom you’ve probably seen but never thought about eating. When I first started cooking with this mushroom, I’d never seen it in a field guide, or heard anyone else talk about it as…
