Jew's ear fungus

[NickCantle]

A good thought Woodsman, and I believe that substrate does affect taste. It also affects the toxicity of certain species. Laetiporus sulphureus for example, is quite delicious and recommended from Oak and Cherry, but picked from a Yew, it can be quite nasty as it absorbs toxins from the substrate.

[fungi2bwith]

I know from my work (on biofuels) that plant chemistry is very much dependent on where it is grown (soil type, climate etc), the weather in that particular season, and maturity when harvested. One would assume that if the chemistry changes then the taste may also change. I see no reason why this should not also be applicable to fungi. My personal experience is that fungi from different areas taste different.

Incidently I like the taste of raw Jew's ears, but, to me, when they are cooked they taste only of what they are cooked in. The texture is interesting though.