It was very mushroomy, definitely not a standard grocery store mushroom. I’d say it was most similar to chicken of the woods from the few wild ones I’ve sampled?
I did cut the outer ring and it was soft enough to enjoy. The middle definitely was more firm. I read somewhere to dry the harder portions then grind and use in soups/stews.
This one came up in my lawn, a few inches from where wood chips had been spread. It felt somehow more substantial than I expected, not frail like most little solo mushrooms are:
Google lens thinks it’s Agrocybe pediades.
Yellow morel. Found under some brush just outside of our farmhouse. Haven’t found ay for 2 years. Kinda gave up and then…bam…this pops up. There was an even larger one but it was already decomposing so i left it alone.
Take a peek at Alan Bergo’s recipes You searched for Dryad saddle - Forager | Chef . I have plenty of recipes from my grandmother and others (mushroom hunting is a national sport in many EE countries), but his recipes bring something extra to foraged food.
I’m wary of LBMs (little brown mushrooms). I wouldn’t eat any I wasn’t absolutely sure about.
Is that chicken of the woods?
Yes.
In my experience, you need to get Dryad’s Saddle when it is still young. Old = tough.
Yes I ate the outer edge. These were free of bugs and pretty clean, I left the rough looking ones on the log for the critters.
I plan to dehydrate the rest, put it in the blender, and save for soups.
Yes, sorry if I was unclear, I had no plans to eat it. I just like to photograph new mushrooms that come up in the yard in case someone has unexpected feedback about them.
Yeah not much to eat there anyways.
Cut in half, brush with olive oil, minced garlic, salt, oven… mmm
I have a beaten up sugar maple ~2 miles away that reliably produces Dryad’s Saddle in May and September. I picked these today:
got about a pound of morels out on a walk by the river recently, plus another bag full of woody/mature ones that weren’t really good eating. so I blended them with some water, mixed that with hardwood shaving/sawdust and all the burnt wood from the smoker, ashes from last year’s grilling. I know they like piney woods here that have burned- I put that mixture in the shade where the ponderosas in the yard drop a lot a needles and buried them under more pine straw.
I won’t know what they’ll do until next year I suppose but it’s an attempt at, something, I guess.
my winecap are domesticated but they’re starting to poke up all over. I spread their white fluff into every bed that has any wood chip in it, last fall. this is pretty far from where I originally put them, other end of the garden.
I hope those morels take; I’ll dump all my burnt wood and grill ash in that spot this year, try to feed them what they like.
edit: WHO’S THIS GUY? he was in my chips. hello friend. (tossed him back) (after throwing the baby slugs over the fence)
When someone mentions wild mushrooms, it reminds me of a horror story I heard at the hospital where I worked. Some members of an immigrant family went out to pick wild mushrooms, believing they were edible because they looked similar to the ones in their home country. Unfortunately, the mushrooms were poisonous. The family had seven or eight members, including grandparents, and all perished except two and even the two people needed a new liver.
All I want to say is “Be careful what you pick” Don’t eat it if you are not sure.
Bolete season officially started (it will take a warm week or two for decent sizes). European hornbeam seedling for comparisson.
I don’t eat these but they are flushing up a patch now after I found the first guy. what are they?
they’re near where I put my winecap spore too.
Looks like an Animita species. They erupt from such cocoon looking “universal veil”.
