(After we’d taken it, I saw a few very young specimens on the opposite side of the tree trunk. It was definitely a positive identification - these had the classic look that gives the fungus its other name - ox tongue fungus.)
It looks really meaty when it starts frying, as the red juices leak out and coagulate slightly (as you might expect the blood from meat to do). Check out the video! Blah, blah, science, science, proteins maybe?
I also salted half the slices to see if that made a difference to the flavour and texture. The salt enhanced the flavour, but didn’t seem to do a lot for the texture (I expected it to draw more liquid out and decrease any sliminess, not that there was a huge amount to begin with).