Attachment 384871
What’s this big boy?
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Attachment 384871
What’s this big boy?
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it's impossible to say without seeing the stem and the underside of the cap, but it's very likely that it is a birch/Aspen bolete (Leccinum insigne). if the underside looks like a sponge instead of gills, it's a bolete. fantastic eating - we harvested and dried like 10lbs of them and use them for soup base.Quote:
Originally Posted by MagnificentUnicorn
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I’ve been finding a ton of mushrooms, but I haven’t gotten over my fear of them. I had my stomach pumped from eating some when I was a kid, so even nearly positive identification leaves enough doubt that I avoid them.
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Totally agree. If that is a bolete (spongy bottom) and isn't wormie, that's a score.Quote:
Originally Posted by tgapp
Here's my haul from yesterday. Just went on a bike ride (Shangri-la, awesome ride btw), and there they were. A couple of boletes, some chantrelles and a caulifower. Great haul for not even thinking about picking anything before the ride. Gaia provides, yo!
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Nice Gary!! Jealous of the chanterelles.
ZZZ, the first two you posted are russula species. If they taste at all hot or spicy, they're dangerous. If they are sweet, they should be edible.
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Thanks, I’ll go back and check them out. There were quite a few, some as large as platesQuote:
Originally Posted by tgapp
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yeah, they get big. unfortunately, the big ones often get wormy too.Quote:
Originally Posted by MagnificentUnicorn
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Nice lobsters!. Haven't seen them pop here yet, but they should be coming out any time now. Need to start visiting my matsutake spots too.Quote:
Originally Posted by garyfromterrace
Is there anything that looks like this and has the spongy look that is poisonous?Quote:
Originally Posted by tgapp
I get a lot of these on the lawn. I pick and toss them before the dog goes out.
Right you are man. My bad. I suppose you're supposed to know your species before you eat em eh? What a Moran. To my defence I did know they were edible as I'd eaten them before without dying.Quote:
Originally Posted by BCMtnHound
Yes there is, but not where I live. However I think you should listen to BCmtnhound, and not me...Quote:
Originally Posted by krp8128
I was wondering which were the chanterelles on the plate, but the one front and centre sure looked like a lobster, which I also enjoy. But pics are never enough for fungi ID.
There are boletes that are poisonous on both NA coasts; I stick with the kings here, and avoid the slippery jacks which are not poisonous per se but very bitter. The only field test I know for determining an inedible bolete like the satan's bolete is to bruise/mark the skin and see if the scar turns blue or black. I also have a dissecting microscope to examine the spores after making a print to help confirm. But even edible boletes can cause stomach upset in some people. Same with another favourite of mine, the shaggy parasol. Always best to test a small amount of any new shroom to gauge if my stomach (or the stomach of my table guest) will enjoy the supposed delicacy.
the shaggy parasol or the shaggy inkcap (coprinarius comatus) just doesn't play well with alcoholQuote:
Originally Posted by BCMtnHound
all the non-edible boletes look scary as fuck, I've never seen them but I would never want to eat them
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The bear head tooth was totally bland. I tried:
1. Frying
2. Baking
3. Stew
Dunno maybe the pine variety don't have the same taste the hardwood ones have.
Found this growing out of a ponderosa pine a couple of days after a rain.
I left it alone because it looked cool
Any idea whether its edible?
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Looks like a Lentinus of some sort, probably L. ponderosus? If so, not poisonous, but not considered choice despite being fragrant.Quote:
Originally Posted by TBS
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Some Angel's Wings (Pleurotus or oyster family).
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Squirrels harvesting boletes and russulas
I agree with the likely L. ponderosus ID, but there are others that can have scales on caps like that. I've seen older Pholiota squarrosa that looked like L. ponderosus until you smelled them and the garlic was overwhelming. BCMtnHound knows his shit!!Quote:
Originally Posted by BCMtnHound
Shrooming here has been pretty sleepy lately. Lots of Amanita muscaria var formosa. Cool because they're unique to Utah. Not cool because I can't eat them without tripping balls.
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Tripping balls is the good part, dying not so much.Quote:
Originally Posted by tgapp
Got a little bit of moisture two weeks in a row in the western Sierra foothills. Hoping for something to pop. Been seeing a lot of beautiful local picts of chicken of the woods.
Locally, we have a pretty awesome fb group that is frequented with helpful subject matter experts. It’s pretty fun!
The fly agarics are beautiful at this time of year, but I prefer to leave them so that the reindeer can fly.
Still no pines out at my local haunts. Maybe I'll get to find some in the Kootenays in a couple weeks.
Santa gives the reindeer pink space coke so they can fly.Quote:
Originally Posted by BCMtnHound
Saw this guy today. Allegedly, if thoroughly dried they can be smoked to produce a pleasant non-toxic high. I'm not sure it's worth finding out.Quote:
Originally Posted by tgapp
https://uploads.tapatalk-cdn.com/202...753bfc235f.jpg
That's the A. muscaria var formosa that is unique to Utah. Great specimen right there.Quote:
Originally Posted by Dantheman
Normal muscaria are red, ours are a light golden for some reason. Same mushroom though.
Dried/boiled/earn is what I have always been taught. Had a few friends do it and they described it as interesting but not pleasant.
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Ahh yeah, we found those in Iceland one time. Ended up eating 15 or so and then watching the northern lights from a geothermal spa all evening. Good times.Quote:
Originally Posted by nordekette
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A young Boletus murabilis. Been finding quite a few the past few field days.
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Angels wings Pleurocybella porrigens everywhere as well.
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These resemble a destroying angel, Amanita virosa. I was tempted to bring them home to get a print and examine to spores to confirm. Not common around here thankfully.
And finally, the prized Matsutake! Big one, even if a #3 at best. New spot, wasn't expecting to find them here. No buttons, this was the youngest, but the GPS location is now marked.
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Kings, August monsoon
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Morchella Brunnea, late May
SCHWING!
where do you all stand on slippery jacks, yay or nay?
That's definitely Hericium Abietis, aka western bear's head. A good specimen that's plump, moist and solid white has a vaguely seafoody shroomy flavor. Flavor is good, texture is a bit chewy. Off color specimens and dry specimens get a little bland to bitter. Note the yellowing, that one looks a bit past it's due date. It's best sauteed with a lot of butter and a splash of sherry to unlock the alcohol soluble flavor compounds.Quote:
Originally Posted by Cocximus
what's the best way to harvest something like that? To preserve more fruiting.
Nay. Around here, jacks come up at the same time as kings, chants, shaggy manes so there's more desirable things to hunt. Jacks are better for drying.Quote:
Originally Posted by ml242
Dried jacks are usually what you get when you buy dried porcini sourced from China and eastern Europe. It's a huge scam. Even big name brands in the restaurant trade like Roland Foods are usually 50 to 75 percent jacks, not porcinis.
Is that really a matsie? I don’t think I’ve seen the cap open like that but I’ve never seen one on the wild, I just buy them.Quote:
Originally Posted by BCMtnHound
The autumn weather of the last few days has gotten me looking forward to making some matsutake gohan when they show up in the market, I guess it won’t be long now.
Sick score!Quote:
Originally Posted by neckdeep
Trim them off where the stipe comes out of the log. When I find them, they are on rotting logs that are usually so soft that the shrooms are only productive for a few years before the log breaks down. It's a saprotrophic shroom.Quote:
Originally Posted by Carl_Mega
Yep, definitely Armillaria ponderosa, or matsutake. Saw a couple others already gone to mush nearby that got me wondering, and found more old ones later after finding this one. 1400m elev, which is higher than I've ever found them in this valley. Couldn't find any #1 buttons, but this one will still be tasty fried in a bit of butter. Almost didn't fit in a large ziploc, still had half the day to complete my work but they are pretty robust for travel. No good at this stage for the mushroom buyer, but I never pick for sale anyways.
Hey neckdeep, great to see you back! Nice haul, especially the kings. And interesting bit about the jacks and the restaurant porcinis.
Jacks are so easy to find... haven't had much luck since the great lobstah bump in july.Quote:
Originally Posted by neckdeep
I've found a million rusula brevipes, there are hillsides full of them in the lodgepole. Still waiting for that first lobster. Does anyone know if the hypomyces parasite is even present in the greater Yellowstone?Quote:
Originally Posted by ml242
My Sept long weekend lobster patches didn't show for the second year in a row. I've got a couple other spots that bump in early to mid Oct that I hope will show. But those later ones need to be harvested quick or the maggots and frost turn them soft. Surprisingly, we haven't had our first frost below 700m yet. Fingers crossed.
I wouldn't.Quote:
Originally Posted by tgapp
Quote:
β-amanitin may cause irritation of the respiratory tract, headache, dizziness, nausea, shortness of breath, coughing, insomnia, diarrhea, gastrointestinal disturbances, back pain, urinary frequency, liver and kidney damage, or death if ingested or inhaled. If β-amanitin comes in contact with skin, it may cause irritation, burns, redness, severe pain, and could be absorbed through the skin, causing similar effects to exposure via inhalation and ingestion. Contact with the eyes may result in irritation, corneal burns, and eye damage. Persons with pre-existing skin, eye, or central nervous systems disorders, impaired liver, kidney, or pulmonary function may be more susceptible to the effects of this substance.[3]
When I looked at the wiki page for beta amanitin, the references msds link is a dead link. An active link seems to provide more details: https://datasheets.scbt.com/sc-202860.pdf
The mycologist that I see in my area all seem to think that chew and spit is fine.
i am not a fan of "parasol" Macrolepiota procera
maybe fried in a pan the only way but.... or dried/grinded and mixed in butter as a spread
and this is the most dangerous mushroom and a kind of a look alike. Amanita phalloides
i remember when i was a kid we had a mushroom dinner in a our family holiday house in the forest.
buhh my grandmother my aunty and 5 grandchildren all had to puke that night.
i still remember the usual talk in the kitchen during mushroom season : )
is this one???? i am not sure ??? lets wait for "hans" he knows more : )
every hunt same story... usually it was fine only one time the stew was really bad!