Oligoporus caesius

Scientific name:   Oligoporus caesius (Schrad.: Fr.) Gilbn. &
Ryv.
Derivation of name:  Oligoporus means "with few or small
pores"; caesius means "bluish gray."
Synonymy:   Polyporus caesius Schrad.: Fr.
Common names:   Blue cheese polypore.
Phylum:   Basidiomycota
Order:   Polyporales
Family:   Polyporaceae
Occurrence on wood substrate:  Saprobic; solitary on
decaying deciduous and conifer wood; August through
November.  
Dimensions:  Caps 1-8 cm wide   
Upper surface:  Whitish with grayish-blue tints, bruising blue;
hairy to glabrous.
Pore surface: White to bluish, bruising bluish; pores 3-6 per
mm.
Edibility: Inedible.
Comments: Odor fragrant. This polypore is soft, watery and
spongy when fresh.

More information at RogersMushrooms.com:   


Figure 1. Oligoporus caesius on a dead branch. Note the
overall grayish-blue coloration. Photo © Dianna Smith.

Figure 2. Collected specimens with the grayish-blue
coloration typical of this species. Fresh specimens are soft
and watery. Photo © Gary Emberger.

Figure 3. The coloration is intense in these specimens.
Photo © George Barron.