I made this dish this way only because I didn’t feel like taking a trip to the supermarket. It was bacon, garlic, collards, and the polypore, sauteed and then cooked down with red wine and mushroom stock in which I poached some chicken thighs. It was fair. It was uninspired.
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Hard to believe something with bacon could be uninspired.
That’s what I thought, too, until I tasted it.
I just found a black staining polypore. A fairly young but large specimen that upon cooking tasted woody and fibrous in texture. Should I cook it for half a day? Would that help? Any ideas would be appreciated!
Janelle, in my experience a mushroom that’s woody and fibrous will always be woody and fibrous, even if you cook it til the cows come home. I’d give it up and go look for a better mushroom. Good luck!