I found a bunch of different boletes and a handful of chanterelles last week. I sauteed a few of the young King boletes, but was disappointed that they had a bitter taste… no GI disturbance, and I was quite certain of my ID. I anticipated much better.
Friend sent a photo yesterday of a big haul of indigo milkcaps that she’d gathered. Need to hit the woods again today!
i find even just different spots can change the taste of mushrooms. seems the older the forest the better the shrooms taste.
I forget now…do you grow them from plugs or just collecting wild varieities?
i grow wine caps from spawn in fresh hardwood chips then scattered the spawn under my plants wood chip mulch. i put blewitt spawn near my compost pile and in the wet sawdust on the edge of my chicken run. both been going on 6 years now though not nearly the number of shrooms that were in the 1st couple years. had so many winecaps i couldnt give them away fast enough. dehydrayed many.
I like cooking so there are several dishes we can’t wait for the mushrooms to come back so we can have them fresh. Chicken friand, beef Wellington, beef stroganoff, omelettes, soups, stews, you name it.
The best trick for fresh mushrooms is to saute them 100% dry, no butter nor oil. You’ll be amazed at how much water comes out of them. Once the water begins to run out (with the flavors intensifying) then you add a bit of butter to cook them, along with whatever spices and aromatics you use.
Spotted a huge puffball 3 or 4 days ago…but too far gone to eat.
Spotted a huge puffball 3 or 4 days ago…but too far gone to eat.
Recent rainfall and an observant friend combined to give me an opportunity to check two species off my “to do” list. These are species that I have NOT identified before. I might try eating them someday but I’m cautious.
So this is partly a report of what I’ve found and partly a request for knowledgeable readers to check my identification.
First, there is what I believe to be Ringless Honey Mushroom. These mushrooms were growing abundantly in a soggy forest. Many were obviously growing on wood, others maybe on roots. The gills are decurrent and the flesh is white. A spore print is in progress.
Second, there is what I believe to be Aborted Entoloma. What you see is what you get. It was growing at the base of a tree, the bottom of which is covered with moss.
Do these identifications seem correct? Thanks.
Have you looked in fir stands? I was visiting friends in Vermont and we found a decent number of kings in those areas. Also, if you have B. variipes in your area, they’re pretty much on par with kings. We’re finally getting some rain, so I need to go looking.
Nice find today of porcini (Boletus edulis)
with some scarletinas (Neoboletus luridiformis)
and truckloads of blushers (Amanita rubescens)
All top class edible mushrooms.
Nice haul! You’re braver than I. I’m pretty good with ID, but I don’t mess with Amanitas.
Those might be aborted entolomas. It looks like one of the forms in the article below, but I usually see the more blobby kind.
Slavic people have a long history of collecting all sorts of mushrooms. I collect blushers since my childhood and am pretty 100% sure. It is impossible to misidentify them with other amanitas if you observe 3 things:
found some corn smut on my painted mountain corn i harvested today. it was purple like the corn. go figure. i grow corn for the 1st time and i get smut on it. i always thought smut was a southern thing.
Any ideas of what kind of milkcap is this? It could be woolly but I am not sure. I had tons of this kind of mushroom popping up in early fall on one part of my lawn under oak trees.
Just harvested a box of Italian oysters I planted in the Spring.
Btw, anybody knows what are the weeds growing around the mushroom? I think the weeds are in the legume family and they are not spurges.
I figured the weeds are Common Lespedeza.
Walked around my property this morning and found some blue oysters and tons of jack lanterns. I would be rich if jack lanterns are edible. 
