alatos

These do not look like mica cap to me.

I'll preface by saying that I'm only a few years into regular mushroom hunting... I think this will be my fifth season where I'll go out regularly (foraging plants as well). 1. The connection with nature and our hunter-gatherer past 2. The flavor and interesting recipes that get opened up with different species of mushroom (I just picked up this book, for instance, and it has me really excited for the season) 3. The health benefits of walking, eating mushrooms, and being in nature. Plus, my wife is pretty into it too, at this point. She's as excited as I am for morel season.

Thank you, svs. I've read very mixed reviews on brick cap flavor, so I don't think I'll actually be eating these. Just wanted to get a second opinion on the ID.

Found these on a decaying hardwood stump in PA. Dark purple/greyish spore print. Anything these might be besides brick caps?

I had no idea. I will contact the NJMA before I got back to make sure I'm not breaking any laws.

Thank you both. Dave, I actually found these in the NJ pine barrens. I went on a camping trip there with my wife after reading John McPhee's book, and it was a cool place. We'll definitely be going back, and taking our baskets. We saw quite a few American persimmons, too, which were almost all unripe.

Actually, I am thinking this is Aureoboletus projectellus.

Found these hiking the pine barrens, growing under pine and white cedar. I'm having no luck identifying them with my field guides. They definitely seem like a distinctive species, so I'm hoping someone can help me out. Pores do not stain.

Agreed, these look like Lactarius of some kind to me. I don't think the photos show the same species. The mushrooms in the first photo seems to have different color gills and cap. It's impossible to tell based on the photo, but it looks like the first photo could be a far-past-prime Lactarius volemus. That's just an idea, though, and I'm no expert.

Thanks, Dave. Lanmaoa pseudosensibilis looks possible, for sure. Either way, I'm not going to eat these. And yes, funny enough the track was very close by—maybe 15 yards from the trumpets.

Boletus pallidoroseus is one guess on these, but I'd be curious what you all think. Found in mixed hardwood in Pennsylvania. I know bicolor boletes grow in the area, but these two do not seem very bright red or yellow... maybe because they're dry or aged? When I cut down the cap and stem, the flesh is yellow, slowly staining light blue in spots, but not entirely, and barely any staining through the stem. I see that Boletus pallidoroseus smells like bouillon. I'm not sure... these definitely have a nice scent, and I could describe it as bouillon-like, but that could just be the power of suggestion. Also including some trumpets, chanterelles, and the bigfoot track I came across, because why not?

Hedgehogs are another rare one... I found one maybe the second time ever mushroom hunting and left it because I didn't know what it was! Deal.

I've been mushroom hunting pretty frequently for about three seasons now in southeastern PA. I've had pretty good luck with a good variety of mushrooms, but there are some that I "should" be seeing that I just don't find. For one, lobster mushrooms. Never seen a single one in three years. Another is black trumpets. I have found some small flushes of these, but not like many mushroom hunters seem to experience. Not complaining, because I do find good numbers of chanterelles, morels, chicken, maitake, honeys, and other delicious edibles. Are there any species that you all find very rare or absent from your area?

Hmmm.. yep, knowing that this doesn't look like bicolor. Unfortunately, just not sure at this point.

That's comforting to hear. I'm still going to err on the side of caution and chuck the ones that turned orange, but at least I feel a little better about my ID skills haha. I was sure they were bicolors before cooking, but when they turned color, I started second guessing myself big time. Just never saw this before, but it's not like I harvest boletes too often anyways.

The woods were full of boletes today, and many bicolors. When I got them home, I cooked in butter and olive oil, with the intention of eating them later. Unlike any other bicolor boletes that I've ever cooked in the same way, they turned deep orange almost immediately upon hitting the pan. I unfortunately don't have photos of the uncooked mushroom, but they did not stain blue like Boletus sensibilis. This might belong more under mushroom identification, but has anyone else had this experience with bicolor boletes, or have any explanations as to what caused the orange color? Obviously, not going to eat them. What really sucks is that I cooked them together with chanterelles, and now don't want to eat any of it for fear of "cross-contamination" if these were not bicolor boletes.

Is M. subglabripes the only species you're aware of that fits that bill?

Thanks, you guys. The Gerronema strombodes fits the bill perfectly. It's crazy how subtle boletes can be.

Thanks guys. And John, I appreciate that tip!

I'm definitely not an expert, but they look more like angel wings, which tend to grow on conifers. But I could also see them being oyster mushrooms. Really not an expert - just my guess.

Nothing much, just wanted to share some of my favorite pictures of the summer to date.

Haven't posted in awhile, but I still read here regularly. I'm trying to branch beyond simply identifying the "easier" edibles that I've been trying to hone in on for the last two years or so. I've largely ignored boletes beyond Boletus edulis and Boletus bicolor, but looking to get more familiar with them. Not really intending on eating any of these mushrooms below (unless one turns out to be some amazing choice edible), but still curious to confirm IDs. The first mushroom pictured was growing in clusters on covered and exposed wood. From a distance, I thought they were chanterelles - the camera didn't do a good job at capturing their yellowish tint. My guess for the bolete/suillus is Boletus subglabripes, but I'm totally doubtful on that. You can see that it did not stain blue after about two hours, but it did seem to have some faint, faint blue bruising that doesn't show up in the picture well. The third mushroom looks to me to be Paxillus atrotementosus - it was found with others on an extremely rotten stump. The rain has brought a ton of mushrooms, but not too many I've felt totally comfortable harvesting. I did get lucky today and find some bicolor boletes, yellow chanterelles, cinnabar chantarelles, chicken of the woods, and meadow mushrooms - not to mention a million blackberries and wineberries. Any help with ID's here would be very appreciated.

I think the oudemansiella are pretty distinctive, but I would still look closely to be sure. I actually just ate my first yesterday, after many times of passing them by due to reports of a rubbery texture. I was pleasantly surprised that the texture was not at all rubbery (more like snappy - like well cooked calamari) and the flavor was extraordinary. At first, it tastes like your typical mushroom, but then a very good, hard to describe flavors appears. Gotta be up there with morels and chantrelles for me as one of the best tasting I've tried. Now that's just my opinion, but I would recommend at least trying one (if you're sure of the id).

I toss them in to some jambalaya and they taste great. Not cucumbery at all. I think a lot of it is getting fresh young dryad's saddle instead of older ones.

Dryad's Saddle are one of my favorite mushrooms I've tried so far, if they are young specimens and simmer slow in some sauce. I've been making jambalaya with onions, peppers, tomatoes, deer sausage, and dryad's saddle. It's flat out delicious, and everyone else who's tried it agrees. They definitely don't have the traditional store-bought mushroom taste.