We've been very lucky here in that the rain has produced an abundance of young dyrad's for me to experiment with.

Close-up of the top. They're very popular with slugs as you can see from the damage.

Close-up of the pores on the back of the fungi

Close up of the base of a cluster. I find that young specimens will pull away from the tree quite easily, whereas older ones can be very tough and usually need cutting through to remove them.

I have had these before, served deep fried in tempura style batter with a honey/chilli-garlic dipping sauce and they were very good ideed but now I'm looking at other ways to prepare them so if anyone's got suggestions or recipes for me to try let me know.

Meantime, I'll see what I can come up with & let you know how I get on.