This one goes by a bunch of different common names from pheasant back to hawks wing, to dryad saddle(depending on geography, but all refer to the same mushroom) Polyporus Squamosus or if you prefer the nomenclature based on modern genetics: Cerioporus squamosus. I call it watermelon of the woods because of the smell. It is edible when very, very young and not too woody yet. It kind of cooks up like king trumpet, but not nearly as delicious. Some say the watermelon flavor comes out when you cook it, I’ve never found that to be true, but never-the-less, perhaps seasoning with mint would be a good way to go to get the watermelon flavor to come forward.