This one's a 'first' for this year for me - the previous one I'd had last year was, although young, just too tough to try cooking with. I got lucky this time though, and found one in perfect and very fresh condition.
After prepping by cleaning up the stalk, I cut it into thinnish slices.
These were then coated in a vinegar batter and deep fried (gives a slight tang and is very crispy) then served with some battered dandelion flowers and a chilli and garlic sweet and sour sauce.
I was really pleased with the result - in spite of the fungi having an uninspiring aroma which is described by Steve Brill as similar to melon rind, the texture was pleasant and it cooked well. Next time I'll marinade it as he recommends and see how it turns out.
Overall, I'd say definitely worth investigating - but only if you can find a really fresh young specimen that isn't tough and leathery to the touch.
I know what you mean, fungi were the last thing I ventured towards on my lifelong self-taught foraging adventure.
