Looks rather similar to one the other day, called Lion's mane fungus. See.... http://www.botanicalgarden.ubc.ca/forums/showthread.php?t=45968
Hericium erinaceus (Bearded tooth) My reference book Common Mushrooms of the Northwest by J. Duane Sept says its edible when young but turning sour as it ages.
We've had it, and it is very good. In fact, we have a friend who says it's his favourite wild edible. They tend to return, year after year on the same log or tree, so be sure to look for it next year. To cook it, pull it into pieces rather than cutting it. Be careful to rinse out any dirt specks first, or you can take the suggestion of our friend Paul, who says, serve it in candlelight with lots of pepper!
Tried some a couple of years ago. Have not found it often, but it sure is groovy looking Try to Google or find the right way to cook it. Don't remember how I cooked it, but remember I did not do it right.