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Edible
(I have not yet Tried It. Some sources warn it must be cooked thoroughly.)
Albatrellus ovinus
(Sheep Polypore)
©2001 by B.W. Freyburger. All Rights Reserved.
Synonyms
Albatrellus ovinus (Schaeff. ex Fr.) Kotl. & Pouzar
Albatrellus ovinus (Schaeff.) Murrill
Caloporus ovinus
Polyporus ovinus Schaeff.
Scutiger ovinus (Schaeff. :Fr.) Bondartzev & Singer
Scutiger ovinus (Schaeff. : Fr.) Murrill
Contents of this Page
Common Names - Common names listed for many languages
Keys - Keys to identification of polypores.
Descriptions - Links to descriptions of this species in many languages
Photographs - Links to photographs of this species on the web
Drawings and Paintings - Links to illustrations of this species on the web
Postage Stamps - Links to postage stamps showing this species on the web
Recipes on the Web - Links to recipes for this species on the web (in many languages)
NOTE REGARDING INFORMATION ON THIS PAGE
The following information and links are compiled by B.W. Freyburger of Gallup, New Mexico, who regularly collects Albatrellus ovinus during the late summer and fall in the mountains near there. Please notify him of persistently dead links, additional links regarding this species, or errors in information or links herein through email by clicking on his name above. This site contains links to other sites which are not authored by or controlled by the webmaster of this site. Unfortunately these sites sometimes diasppear or or are reorganized or moved leaving the link nonfunctional. I try to check for dead links and update or remove them as often as possible. Information, recipes, photographs, illustrations, and other material on these sites is likely subject to copyright protection. Please respect the legal rights of persons creating this material. This site also utilizes some clip art obtained from sources which identified it as public domain or authorized for use on non-commercial sites. If you notice any material on this site which you believe to be used in violation of copyright laws please notify the webmaster immediately. Some clip art appearing here is original. All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
©2001 by B.W. Freyburger. All Rights Reserved.
Czech: krásnoporka mlynárka
English: sheep polypore
Finnish: lampaankääpä
French: polypore des brebis
German: schafporling, echter schafporling, schafeuter, schaf-porling
Italian: poliporo ovino, polyporus ovinus, fungo del pane
Latvian: aitupiepe
Norse: fåresopp, sauesopp
Polish: bielaczek owczy
Russian:
See Russian page from Karelia and another from kvl.boom (Note: You may need to have a Cyrillic character set installed to view these pages correctly.)
Slovakian: krásnopórovec
ovcí
Slovenian: ovcji mesnatovec
Spanish: políporo ovino
Swedish: fårticka
Links to descriptions of Albatrellus ovinus on the web in many languages.
English
Finnish
SUOMALAISET SYÖTÄVÄT LUONNONSIENET
German
TIPPS & TRICKS - LEXIKON - PILZE (scroll down to "ESSBARE PILZE: SCHAFPORLING (Schafeuter)")
Italian
Russian
Karelia (Note: You may need to have a Cyrillic character set installed to view this page correctly.)
kvl.boom (Note: You may need to have a Cyrillic character set installed to view this page correctly.)
Swedish
Svampar (scroll down to "Fårticka")
Svampar i Sverige - fungus info (scroll down)
Tickor i Sverige (scroll down)
Links to photographs of Albatrellus ovinus on the web.
Arctic-Flavors (text in English)
Artlistor (text in Swedish)
Casa Elmi (text in Italian)
Claus' Own Page (text in English, Norwegian and German)
Finfood (text in Finnish)
Funghi commestbile (text in Italian)
Fungi of Latvia (text in English)
Grzyby Pasma Podhalanskiego (text in Polish)
Här är några bilder på när vi plockade svamp 2000-09-09
Här är några bilder på när vi plockade svamp 2000-09-09
I Funghi del Trentino (text in Italian)
I FUNGHI ITALIANI (text in Italian)
Illinois Mycological Association (text in English)
Karelia (text in Russian)
kvl.boom.ru (text in Russian)
Morels, Truffles and other Spring Mushrooms (text in English)
MRI Toxikoligie (text in German)
Mykonet - Die Seite für den Pilzsammler
Parantalan ala-aste ja kylä (text in Finnish)
Scandanavia Online (text in Finnish)
SUOMALAISET SYÖTÄVÄT LUONNONSIENET (text in Finnish)
SVAMPAR (text in Swedish)
Svampar (scroll down to "Fårticka")(text in Swedish)
Svet Gob - World of Mushrooms (text in Slovenian)
Wien Online (text in German)
Links to illustrations of Albatrellus ovinus on the web.
Liten Svampguide (text in Swedish)
Links to postage stamps depicting Albatrellus ovinus on the web.
I have so far found no depictions of this species on postage stamps.
THE MANDATORY DISCLAIMER
On mycophagy:
There is a saying in German that translates roughly as "All mushrooms are edible, but some kinds only once." Put another way, there are old mushroom hunters and there are bold mushroom hunters, but there are no old bold mushroom hunters.
Don't overdo it. Most adverse reactions I have had to wild mushrooms have usually been tied to over-consumption. It is suggested by many sources that consuming large quantities of Albatrellus ovinus has a laxative effect, not necessarily desirable out in the woods (or anywhere else for that matter).
Most of all, if you aren't absolutely sure what it is, it is generally wiser not to eat it. When in doubt throw it out.
On storing Albatrellus ovinus:
I have dried this species quite easily but have yet to taste the results. I have not eaten it fresh so it will be difficult to compare until I do.
On cooking Albatrellus ovinus:
In taste tests reported in the Early Winter 1998 edition of the Fungal Jungal the Western Montana Mycological Association reports:
Many people LOVE the lemony taste of the raw mushroom, and marvel at the flavor of the fried units as well, which is less "brown" than the flavor of Agaricus, and has a bit more earthy savor than the shimeji, which it resembles in flavor somewhat. But repeated ingestion of this mushroom produces a strange change in peoples' perceptions. The second time one tries this fungus in a week, the flavor loses some of its appeal. Try it a third time in as many days, and a definite bitter edge is detected that wasn't noticeable at first. And if you continue to eat it on a daily basis, your opinion of this mushroom will drop to the point that you would really rather not eat it at all. Perhaps this signals the buildup of an unpleasant compound, or perhaps its flavor appeal is in its uniqueness. At any rate, since it is a common fungus in our upper elevations, I urge people to partake of this fungus cautiously, no matter how much you enjoy the flavor at first.
MRI Tox warns that Albatrellus ovinus can cause severe intestinal distress if not thoroughly cooked and that some people cannot tolerate it even cooked. They indicate this species may contain several toxic compounds. TIPPS & TRICKS - LEXIKON - PILZE (scroll down to "ESSBARE PILZE: SCHAFPORLING (Schafeuter)") states that young specimens are very tasty but suggests the upper skin of the cap should be removed from older specimens because it adds substantial bitterness. Morels, Truffles and other Spring Mushrooms by Michael W. Beug states this species is "edible when simmered thoroughly and carefully, though it can become slimy and large quantities can have a laxative effect."
As I have have always encountered Albatrellus ovinus and chanterelles together and generally do not consume more than one species of wild mushroom in a meal I have always opted to eat the chanterelles (which I greatly love). As a result I have not eaten Albatrellus ovinus yet (though I have an abundant dried supply stored up and should). Many sources warn they should be thoroughly cooked (despite the above taste test which refers to the raw flavor), some suggesting there are phenolic compounds in this species which cooking destroys. Many sources also note a laxative effect when consumed in large quantities. It is also claimed that this species becomes bitter when old and that either only young specimens should be eaten or the upper skin of the cap should be removed before cooking. I can state that older specimens are likely to be worm riddled. David Arora notes in the second edition of Mushrooms Demystified (at page 557) that "material I tested was rather slimy ('okraceous') when cooked." Having a great love for okra that is not about to put me off.
Although noting it is not the best in taste, Claus Drecker of Norway on his Claus' Own Page suggests you will get a "real good meal" from Albatrellus ovinus if you "fry it in a pan with onions and other spices." It is reportedly consumed in many types of stews in Mexico.
Links to recipes using Albatrellus ovinus appearing on the web.
Swedish Grillade pilgrimsmusslor på salladsbädd
Schnitzel på fårticka (scroll down)
All original material contained on this page not otherwise copyrighted is ©2001 by B.W. Freyburger. All rights reserved.
Updated January 11, 2002
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