This is one of the Sparassis genus found in the eastern United States under hardwoods.
     In Montana, we have S. radicata or S. crispa. Both are eaten commonly. When you harvest a Sparassis, never pull it up by its base.
     Instead, use a knife or scissors to trim the leafy outer layers off. This way, it will regrow each year from this base, some say as long as 7 years.
     This crispy crunchy gelatinous texture of this mushroom is excellent when prepared as seafood or seasoned with dressing in a salad. Others have used it in casseroles: I also baste it in seasoned oils and grill it to accentuate the crispiness.