Greening Goats Foot pores and thick stem
Wooly cap of Greening Goat's Foot mushroom
At the Mt. Pisgah Mushroom Show, three different mushroom experts talked about this fungus as being delicious. I have found it, but rarely. These folks extolled it’s virtues, likening it to abalone when simmered slowly. David Arora cooked this for the mushroom staff in Eugene in previous years. With our success at eating and liking Hawk’s Wing (see other postings,) this similar mushroom seems worth a try. If I ever find it again, I will definitely cook it up.
When I arrived home, an email from Randy and Margie awaited me. Yes, they had just found a strange mushroom and wanted it identified. What a coincidence! It’s Albatrellus ellisii! Strange it is. The large tuffted wooly, hoof-shaped cap, large pores underneath, short, fat stem, green staining spots, tough texture and growth in clusters on the ground, makes it unattractive for eating. It looks like nothing else I have ever seen except itself, so beginners should be able to identify this easily if you can find it in your book.
Arora says to cook it slowly so it doesn’t get tough. Cleaning and cutting it in thin bite-sized pieces, I simmered it in a little butter on low heat. When its juices came out (not much) I cooked it covered until dry, then added a little more water to keep simmering it for a least 1/2 hour. Tasty. Chewy. Good. I can see how it must be similar to abalone with it’s meaty chew.
This fall I have eaten Hawk’s wing (Sarcodon imbricatus) Beefsteak mushroom (Fistulina hepatica,) and now Greening Goat’s Foot (Albatrellus ellisii.) All three are meaty, chewy mushrooms with good flavor. All need to be cooked 20+ minutes slowly. I am amazed at the pleasant taste of these polypore-type, tough-fleshed, mushrooms. I think that the Hawk’s wing is the best of the three, but I could change my mind. The more Goat’s Foot I eat, the more I like it, especially with chicken!
Thank you Randy and Margie for the specimen and photos. Perfect timing.