Using Your Fungal Harvest - How to Make a Simple Conk Decoction

Artist's Conk - Ganoderma applanatum

Conks are woody, dense fungi that grow on trees. Unlike soft mushrooms, they need a little extra preparation before they can be used. With some slicing, drying, and a long simmer, you can turn them into a simple mushroom decoction for use in drinks, broths, and sauces.

This method is especially useful for abundant species such as Red-Belted Polypore - Fomitopsis pinicola and Artist’s Conk -Ganoderma applanatum.

Red Belted Polypore - Fomitopsis pinicola

Important safety note: Only harvest fungi you can identify with complete confidence. Do not consume wild mushrooms based solely on a photograph or general resemblance. Confirm local harvesting rules, avoid polluted areas, and consult an experienced mushroom identifier or mycologist when in doubt. This preparation is a traditional food/drink method, not a proven treatment for illness. If you are pregnant, have a medical condition, or take medication, check with a qualified healthcare professional before consuming medicinal mushrooms.

Choosing and Harvesting a Conk

Look for a large, healthy specimen. Thinner, fan-shaped conks are usually easier to process than very thick ones. If possible, choose a conk that includes both the outer white growing edge and the inner coloured rings as these different sections are traditionally valued for different properties.

Harvest by pushing the conk downward and away from the tree. If it is firmly attached and possible, you can carefully saw it off. Avoid damaging the tree unnecessarily, and harvest only what you need.

Slice It While It Is Fresh

Bring the conk home and process it while it is still moist. Once it dries completely, it becomes extremely hard and difficult to cut.

Place it on a sturdy cutting board and use a strong knife to slice it as thinly as possible. Begin at the soft outer edge and work toward the dense, woody centre. You can leave the pieces as long strips, or cut them into smaller chunks. Smaller pieces dry more quickly and are convenient for measuring later.

Dry the Pieces Thoroughly

Arrange the sliced conk on a rack in a single layer, leaving space for air to circulate. The ideal setup is a room or cabinet with moving air and a dehumidifier. If you do not have one, place the rack near a heat vent where there is good airflow. Avoid trapping moisture beneath the pieces.

Flip the slices a couple of times each day so they dry evenly. Check them regularly for signs of moisture or mould. The pieces are ready when they are completely dry and feel almost like wood. Store the dried conk in a clean, dry, airtight container. Label it with the mushroom’s common and scientific name, the harvest date, and the location.

Make a Long-Simmered Decoction

To prepare the decoction:

1. Add a few dried conk pieces to a slow cooker or crock pot.

2. Cover them with water.

3. Cook on the lowest simmer for 8–12 hours.

4. Add more water as needed.

5. Strain the liquid through a fine strainer before using.

Allow the decoction to cool before transferring it to a clean glass jar. Store it in the refrigerator and use it within one week. Discard it immediately if it develops an unusual smell, visible mould, or signs of fermentation. The finished decoction is usually bitter, astringent, and somewhat starchy. That strong flavour is easier to enjoy when blended into other foods and drinks.

Use the strained liquid as a water base for:

• Hot chocolate

• Beef broth

• Gravy and sauces

• Coffee

• Soups and stews

Final Thoughts

Conks require more preparation than ordinary mushrooms, but the process is straightforward: harvest responsibly, slice them while fresh, dry them completely, and simmer them slowly. Once prepared, the decoction can be incorporated into familiar foods and drinks throughout the colder months.