vitog

Is there a way to mark a post as spam or some other objectionable topic? I've seen that feature in other Websites, and it would be useful here.

Yes, these are Chanterelles, but I'm not familiar with the varieties the grow in eastern North America.

The main reason is that mycorrhizal fungi are much more difficult to grow than saprophytic mushrooms. People have been trying to grow the mycorrhizal fungi for years with very little success. You can find spawn for them advertised on the Web, but I haven't heard of anyone's growing them in any quantity.

It looks very beat up and needs a spore print to be a conclusive ID, but this could be Chlorophyllum molybdites, the poisonous Green-Spored Parasol mushroom.

These are morels, probably one of the Black Morels that grow in mulch. They should be good to eat if the area hasn't been sprayed with pesticides or is near an older house that used lead-base paints.

The timing at the coast normally depends on accumulated degree-days of heat. I look for morels based on degree-day calculations, and it works quite well. However, morels will not come up if there isn't enough rainfall; and I think that this year's April dry spell has delayed their appearance. My early morel spots should have started producing by now, but I haven't even looked for them yet. I expect some to start showing up in about a week, now that we're getting some rain. Compared to the US PNW, BC is obviously farther north and cooler; so, mushrooms should appear later here, depending on the difference in latitude.

If you read about growing button mushrooms commercially, you'll find that they harvest them by twisting the whole mushroom out of the grow bed. This presumably reduces the potential for disease from rotting stem butts. The same should apply to wild harvesting.

Winter or Yellowfoot Chanterelles (Craterellus tubaeformis), are my favorite mushrooms during the short days of winter, primarily because they are the only abundant edible species at this time of year. They usually last until a blast of Arctic air freezes the ground. During one year, long ago, I picked them as late as April; but that was an exceptional year. These mushrooms are similar in taste to Chanterelles and can be used the same way, but they also dry and reconstitute very well. They are rather small but occur in large clusters that can be picked a handful at a time. An effective way to harvest them is to use scissors, but I usually only pick the largest single specimens or tight clusters with one or more large ones included. On the Sunday before Christmas, I went out and picked about 18 liters, to ensure that I had some mushrooms to flavor the Christmas Eve perogies, with plenty left over to give away or to dry for later use. Here are a couple of photos showing the typical habitat in which they are found.

These look like Fall Oysters, Panellus serotinus, an edible but mediocre-tasting mushroom that is pretty common in the Pacific Northwest. Some people like them, but I only tried them once and didn't like the flavor.

Welcome to the forums. We will try to help, but our knowledge of Indonesian mushrooms is limited.

I don't know what these are, but they do not look like Yellowfoot Chanterelles, Craterellus tubaeformis. They appear to have true gills, not the false gills of Chanterelles. They also do not seem to have funnel-shaped caps opening into a hollow stem. I harvest many of the western version of C. tubaeformis every late fall and winter, and these mushrooms just don't have the right appearance.

If the milk is orange or red, it's probably Lactarius deliciosis or L. rubrilacteus. I often see L. deliciosis along trails in southwest BC.

The next to last photo above shows netting on the upper part of the stalk when you zoom in.

They look like Pluteus cervinus (Deer/Fawn Mushroom) to me, but the name may have changed recently. If it is, the gills should turn pink with age; and the spore print should be pinkish. These are common in the Pacific Northwest in the fall.

Were they loose on the ground or attached to something in the ground? They look like immature truffles. If that's the case, they could have been dug up by some rodent and then rejected. Immature truffles don't have much of their characteristic odors.

The last picture, showing the gills, looks like Chanterelles to me.

Yes.

That is a name that I've never heard, but I assume that you are referring to Russula xerampelina or shrimp Russula. That is what it looks like; but, in my experience, young, fresh specimens never smell like shrimp or some other seafood. The only ones that smelled fishy to me were actually rotting. If your specimen has a very hard stalk (compared to other common Russulas), yellowish spore print, and mild raw taste, I think that it would be safe to sample a small amount of the cooked product to see if you're stomach tolerates it and if you like the taste.

At least the second photo shows something that resembles a mushroom, with a stem, cap, and ridges that came from distorted gills. That one is more typical of Lobster Mushrooms.

It looks like Helvella lacunosa, AKA Elfin Saddle.

Yes, they are Chanterelles, usually found in the vicinity of Douglas-fir trees (or Western Hemlock) in southwestern BC. It's probably Cantharellus formosus, the most common species in our area.

It looks like a Lobster Mushroom, except for the shape. It should be somewhat mushroom shaped, but it looks too irregular. Were there some other Lobsters in the area or at least some large, white Russulas or Lactarius mushrooms? I wouldn't eat that specimen.

Hi! Welcome to the forums. The first thing to do is cut off the dirty part of the stem and look at its base. If it is riddled with maggot holes, throw it away. If it is maggot-free, it can be used in many ways, but the best is to slice it up and dry it first and then use the reconstituted material in a mixed saute. If you don't dry it, the tubes will probably be quite soft and slimy when cooked and should be discarded. If this is the only one that you've found, I would advise chopping it up (less tubes) and sauteing it thoroughly by itself to see how it tastes. I find these mushrooms to be rather flavorless and don't bother picking them. However, everyone's taste is different, and you might like it.

Postal code 12747 is around Hurleyville, NY.

That looks like an Amanita. Don't eat it, wait for comments from someone familiar with the Amanitas in your area (New York, I think).