Sheep polypore 

The sheep polypore (Albatrellus ovinus) grows in mossy coniferous forests from August to October. It is a common mushroom up to Central Finland, growing rarer towards the north. The sheep polypore usually grows in large groups, lines or circles, especially on spruce slopes. If the mushrooms are young and maggot-free, they fill up your basket quickly. 

Characteristics

The sheep polypore has an irregular shape. When young, the mushroom is yellowish white, while older specimens are yellowish brown. It may reach up to 20 cm in diameter. The edge of the cap is sharp and folds down in young mushrooms. The underside of a young cap may appear smooth but is actually covered by a thin, dense pore layer that does not come off easily. The flesh is firm and white. It turns yellowish when cut with a knife and yellow or greenish yellow when heated. The stem is short, sturdy and white. The mushroom has a mild, pleasant smell. The taste is mild but turns bitter in older mushrooms. 

The fused polypore (A. confluens) looks similar to its close relative, the sheep polypore. The fused polypore has a browner colour and turns reddish brown when broken. The fused polypore is edible but has a bitter, acrid taste and therefore it is not suitable for cooking. 

Use

Use sheep polypore caps to make excellent steaks. The mushroom is great in various dishes, such as soups, stews, casseroles and pies. 

Preparation

Clean and dice the mushrooms and cook them on a pan in their own juices. When cooked, the flesh turns bright yellow. 

Preservation

The sheep polypore can be dried or frozen. Before freezing, fry the mushrooms in their own juices. The mushrooms are also great for pickling. Find more instructions for preservation here (in Finnish).