I’ve collected and eaten this one from these mountains before. It’s often quite abundant, mostly on level ground in moist piney woods. This time we found it right at the edge between Lodgepole pine forest and a Quaking aspen grove. It’s not as good as its name implies, has a strong flavor and cooks up sort of leathery. I tried drying a batch of it once, and that didn’t work at all: concentrated its worst qualities and lost its best.

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