The weather has gone cooler, and autumn is approaching.
After a few days of rain followed by sunshine, I was expecting to see some fungi sprouting!
With an excited anticipation, I walked along the path into the woodland. A pile of ashwood trunks had a few attractive, bright orange growths on top.
I looked closer. I realised they were enormous mushrooms, which I identified as the Shaggy bracket, scientific name Inonotis hispidus
Some were young, and you can see the colour spreads on the bark.
A mature one and huge! About 24 inches long. This fungus is annual; it only survives for a single year, unlike other bracket fungus that grows over multiple years.
This one was bigger than my head.
The edges were light, almost glowing.
It stands out well with a shimmery cap when the sunlight hits it.
The cap was furry and shaggy, hence the name.
The underside had pores. I touched it and turned dark, see my thumb mark?
When I pressed it, it was spongy and soaked with water.
This one has an underside with pores that were even dripping.
According to this research, Inonotus hispidus is a well-known medicinal fungus in China, used in the treatment of cancer. Studies have found that this fungus contains about 30 compounds that may act on well known cancer pathways and could block signals that cancer cells need to grow and survive . This researchsuggests the shaggy bracket contains compounds that may affect or inhibit breast cancer cells. So this fungus is scientifically interesting and really worth studying.
I harvested one of the small ones, just to dry and preserve. This fungus doesn’t appear often in this area, and it may come in handy at some point.
It is not toxic but inedible due to its rubbery and bitter taste.
After the fungi hunt, I walked to the local cafe with my basket full of mushrooms and herbal yarrow flowers and had some cheesy chips and tea! ;)
At home, I sliced the mushrooms. I was impressed that they looked like steaks in both colour and texture. It makes sense as it is related to the Beefsteak fungus, both belong to the order Hymenochaetales, so there are similarities in structure and ecological traits. The only difference is that the beefsteak fungus is not furry, is redder, and is actually delicious. I wish I had found the beefsteak fungus, but I’m still very pleased with what I got.
I put them in the dryer on low temperature to preserve the potent compounds.
I’ve jarred them up for now. Since they contain interesting bioactive compounds, like polysaccharides, which are soothing and hydrating for the skin, as well as powerful antioxidants and antibacterial properties, I may be able to include them in my formulation, perhaps for skincare, shampoo, or even a medicinal use.
I am looking forward to learn more about it!
Have a lovely day, everyone.
Mariah :)