A B C D E F G H I JK L M N O P QR S T UV WXYZ
Cap: 2-10 cm broad, funnel-like or more often folded and contorted in confluent masses up to 20 inches broad, bright blue to purple to black, margin often white frosted; stem: 2-5 cm long, usually off center, colored like cap; gills: shallow wrinkles and folds or veins, paler than the cap; spores: Spore print white to off-white, spores 5-8 microns, round, warted, appearing like rounded jacks. -TW
Edibility: The texture and absence of flavor make this mushroom a challenge to cook with. I have prepared them as pickles; they preserve well, and acquire whatever flavors you foist upon them. I once sautéed them in broth and teriyaki sauce, then tossed them with steamed summer squash. The result was visually delightful and had a mild flavor. They tend to be a bit fibrous, but like hijiki, they can add color and texture to a soup. When dried, they actually assume a bit of an earthy aroma. -LE
Substrate and ecology: I find these interesting mushrooms in mixed conifer forests, in areas with fir, pine, Douglas-fir, and spruce in the Fall. You will often find them in an arc-shaped pattern on the ground, or in individual clumps. I have never found them again in the same place the following year. -LE
Notes: Polyozellus multiplex is one of those mushrooms we find some years and not others in Western Montana. From a distance, it resembles a pile of elk or bear scat, and so many times it is passed over. Closer examination reveals the leaf-like fronds with ridges on the underside, and perhaps a dusting of white or pink-tinged spores on the surrounding duff. -LE