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wurdmeister

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  • Gender
    Male
  • Location
    NorthEast Ohio, USA
  • Interests
    hunting, fishing, mushrooming, chess, writing and hand engraving.

    Mushrooms collected for the table:

    Morels
    Green Russulas
    Fairy Ring mushrooms (marasmius)
    Giant puffballs
    Oyster Mushrooms
    Shaggy Manes
    Boletus Bicolor
    Boletus edulis
    Lactarius Volemus
    Golden Chantarelles
    Red chantarelles (cinnibar)
    Maitake / Grifola / Hen of the woods
    Laetiporus (white and yellow pored) chicken of the woods

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Agaricus Newbie (1/5)

  1. When I first came across these, I thought I found honey mushrooms but was disappointed to find no ring meaning they couldn't have been armilleria mellea. So I posted some pictures on the Mary's facebook group https://www.facebook.com/groups/wildmushroomhunting/ and asked for an ID and was pleasantly surprised to find out that there is a ringless version of the honey mushroom, which is a different species but also edible: Armilleria Tubescens and that's what I had found. There were warnings to eat with caution because some get a reaction from these, but it turned out that after thorough cooking (15 minutes recommended for these), that they were absolutely delicious... I think they actually tasted better than hens/maitake.
  2. I practically dispair of making a positive ID on the bicolors but in my book, if it is the color of yellow butter through the flesh and the flesh does NOT stain blue (at all) and it has a thin layer of pores that are a beautiful yellow combined with a rosy cap and rosy looking stalk, it's what we've been collecting and eating with great relish and we just call them "butter boletes".
  3. beautiful find! I'm still looking for the first hericium here in Ohio.
  4. The white pored variety is our favorite and even that gets old quickly for us. What I like is to cut them in small pieces and fry them till nearly crisp in olive oil with garlic powder. They're quite nice that way, though not very "mushroom" flavored. A few servings a year and I've had my fill, though.
  5. Here are a couple pickings we got tonight. l. sulphureus (the smaller sampling), l. Cincinnatus, and a surprise. Jack-o-Lanterns were growing with the L. Cincinnatus.
  6. Large baskets but it took my wife and me several trips. From my experience you can get a yellow pored reddish capped blue stainer that stains VERY quickly and stains throughout as soon as it's cut. That one is likely to cause you to take a few quick trips to the commode. I call the bicolors "butter boletes" because when you cut the cap, the flesh is the color of butter. It stays that butter yellow without staining and it keeps the color all the way through the cooking process. The pores are a very thin layer compared to most boletes. If you cut it and it immediately stains blue through and through, I'd avoid it even though there are some who can, apparently, eat it with impunity, too, as long as it's thoroughly cooked. Both my wife and I tried a bit of one that we found like that. We fried it until the color returned to yellow. It was "OK" in flavor but didn't sit well with us. Definitely not the fine flavor of the bicolors, which I rank as possibly the best mushrooms I've ever eaten and that's considering quite a few. The fact that there isn't a deadly poisonous mushroom that looks anything like it combined with the fact that it is one of the finest of all mushrooms, in my opinion, just makes it something that I would encourage mushroom hunters not to overlook.
  7. The ones up front are bicolors and were the best of the lot. The more brown ones in the back appeared to be Kings/Queens but I didn't make a positive ID. They were very good, too. There are so many boletes that absolute ID can be very difficult but If they look like a Penny bun and taste like a penny bun, I'll happily treat them like a penny bun.
  8. Lobsters are one that I've not collected yet. But here in Eastern Ohio, we had boletes coming out the wazoo. These were absolutely delicious! These came around the middle of July.
  9. I know, huh?! It was a pretty big surprise for us. We're in the tri-state area where PA, OH and WV come together and this was within 10 miles of that point on the map. Normally, i don't find these until September or October.
  10. Here are the first hen of the woods that we've found. There are a couple small clusters that i'm going to be going back after once they mature. These were in excellent condition.
  11. One of the most interesting of the poisonous mushrooms. They're beautiful and have that fascinating phosphorescence... if only they were edible. Very cool find!
  12. I've had both the sulphur shelfs and the cincinnatus (white pored) variety so far. Nothing even close to the quantity in this fruiting, though. There were some I found in CT that were probably close to this - one at an archery range and one at a wildlife area, but these are unusually large fruitings. Congratulations! Mark 'em for next year!
  13. There are some that are so close to foolproof, I'd be pretty comfortable giving an ID online, but for many I wouldn't, particularly any gilled mushrooms that vaguely resemble amanitas, but for things like chantarelles, fairy ring mushrooms, hedgehog mushrooms, shaggy manes, morels and such, ID is pretty easy. With mushrooms like russulas and boletes.... it can be damned near impossible.
  14. We found a large cluster of these about three weeks ago. IT was the first time I've tried them. I was a bit put off by the black staining that didn't improve with cooking.
  15. We harvested some L Cincinnatus about a week ago and it was wonderful. I'm watching a bunch of L.sulphureus that is just getting started good. We'll be looking for more later today. Northeast Ohio.
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