Strawberries Poached in Birch Polypore Syrup

I love birch polypore, and I’m always looking for a pleasant way to eat them. I’ve poached a few fruits in birch polypore syrups, but the strawberry–birch polypore combo is the best. The poached strawberries are lovely served with sorbet, ice cream, or panna cotta, and the syrup makes a refreshing drink on its own. The birch polypore fungus, however, doesn’t taste too great, but it’s nice for decoration.