I took home about 3lbs. of a Berkeley’s Polypore last summer. It was about 15-20% of the mushroom. Gamey flavor, tough and a little gritty. Diced it, and cooked it down with garlic, butter and Worcestershire sauce, and then it was pretty good added to stir-fry, and added it once to a Shooter’s Sandwich.
The “mother” is probably still there by the bike trail, ready to be plucked.
