That's what got me started mushrooming. I liked morels but when I tried one of these I thought I should know more about mushrooms. The first one was new and very soft and very good. I've sliced off some that were still a little soft but turned out to be completely too rubbery to eat. Mark your spot!
That one looks too old to eat, but if still OK, you should be able to cut with a knife the tender outer part of the "shelf." We cut this part in small pieces and freeze them. They are very tasty in Oriental dishes & soups. This is probably the easiest fungus to ID, not only because of its appearance, but because of its distinctive cucumber or watermelon rind aroma. This mushroom is very common in my area (central KY), especially along creek banks/flood plains, on either standing dead trees or fallen logs.
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