Wonderful color variety. Ganoderma sessile, Strobilomyces, Laccaria ochropurpurea and edible green russulas (I think a blend of R. virescens, parvovirescens, and crustosa.)
It has a good strong somewhat meaty flavor and a pleasantly firm texture. The little hairs/scales wilt into the rest when the heat hits them and are not really distinguishable. The stem is really tough and fibrous, so I discarded it, and merely sliced up and fried the cap. Recommend harvesting ones that still have a whitish pore surface; if it's turned black, they'll be too old.