Umbrella polypore

Polyporus umbellatus

mushroom

A cluster of hundreds of small caps, tender and fragrant, pan-fried; in China, its dried sclerotium is drunk as a decoction, zhu ling.

Origin

Broadleaf forests of Europe, Asia and North America

Season (United States)

June to September

Preparation

The cluster is brushed and cut into pieces, which are pan-fried for about ten minutes; it is eaten cooked. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

A single cluster can weigh several kilos and carry hundreds of caps.