My favourite culinary species outside of chanterelles and morels. They have a much richer meat flavour than an oyster mushroom, very close in taste and texture to beef pot roast. They typically associate with conifers in wet high elevation (2000m~) forests, fruiting from now until Septemberish. These and Boletus edulis make good novice foraging targets because they’re easy to identify and the lookalikes are distinct.

I cut it into strips after soaking it to remove bugs and stripping the outer flesh, then sauteed them in olive oil with pepper/salt/garlic powder. It’s the only specimen I found today and weighed about 1kg.