 This species is edible, but opinions about its palatibility are mixed: one author says the fruit bodies are "coarse and do not taste good"; another mentions the "thin flesh hardly make this species worthwhile;" yet another says "The yellow cap may remind you of chicken fat; it has a wonderfully savory mushroom flavor." The slimy texture of the mushroom has been compared to okra. One cookbook author suggests that the mushroom is ideal for spreads, for use on bread or as a dip; baking the fruit bodies in an oven will dry them for future use, and concentrate the flavor. The odor and taste are mild; one field guide suggests it has a "distinctive lemony tang". The slimy caps and the pore layer are typically removed before consumption.
