They are as big a baby elephant ears.
I’ve heard those called, “Shelf Fungus” before, but I’m not 100% sure on that being the actual name. Looks cool anyway! Nice pics!
I looked in my copy the Autubon Society Field Guide to North American Mushrooms and it appears that your pictures may be of a mushroom called “Dryad’s Saddle”. If you go to Google images and do a search of the Dryad’s Saddle mushrooms this may give you a better idea. However I must say I am guessing so I would not gobble one down even though Audubon says they are edible.
Tim
from a little looking is seems to vary on opinion.
when old is like eating wood…
But when soft not bad?
Am I incorrect?
I checked it out on Wikipedia and it supposedly is a type of “shelf” or “bracket” fungus. I believe Panman is right about it being Dryad’s Saddle also and according to Wikipedia, it is edible. Don’t know if I would take a bite out of it though…
I was eating morrels from my turkey hunting trip in your area last weekend Spinner. They taste great and are available right now. My hunting partner found them and said that he would cook them up. I said yeah. The only problem was that he put a WHOLE STICK of butter in a pan and then rolled them in flour. They were great but my arteries were wondering what I was thinking.
Rick
I ate one and now I can smell colors. Let us know when you find out. They are really something.
The walls are dripping…
Polyporus squamosus, AKA Dryad’s Saddle, if you can’t remember the name Dryad’s Saddle, it’s also known as Pheasant’s Back Mushroom, should be easy for us fly tiers.
Dan
I have had them pickled before, can’t say I remember them being good or bad. I believe you use just the softer part of the outside edge.
Comments from Audubon book: Also known as “Pheasant’s-back Polypore.” The tender edges of the caps can be pickled, sauteed, or fried.
Tim
Definitely Saddles. Considered the “course fish” of the mushroom world. A good indicator that you are in a good area for finding better mushrooms but not the best for eating.