Here’s an interesting recipe to try. This Norwegian method for making an umami-bomb mushroom extract similar to soy sauce seems especially suitable for using older specimens that are in too poor a condition to be presentable at the table.
The author, Long Litt Woon at Fun with Fungi, mentioned in a Facebook post that she uses the hawk-wing mushroom, Sarcodon imbricatus, with good success. This is a mushroom that we sometimes see in great numbers here in the Arizona mountains. It’s quite large, conspicuous, and easy to identify, making it a good target for novice mushroom foragers. There are no toxic lookalikes.
Not everyone is a fan of the hawk-wing’s strong and somewhat bitter taste, so perhaps this recipe is a way to tame it. Some authors also recommend boiling the hawk-wing before use to make it more palatable.
Let us know how it goes if you try this!
There is another extract recipe on her site, made from dried mushrooms in a similar manner: Making a mushroom elixir on the run | Fun with fungi.