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Dave W

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About Dave W

  • Birthday 05/09/1955

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    Northeast Pennsylvania

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  1. I think this may be a species of Russula. There's a section (category) of this genus for which the mushrooms have prominent odors, often described as like Maraschino cherries mixed with garbage. But, the unpleasant component may be masked by the cherry/almondy odor. These type mushrooms have creamy to white spore prints. They are said to cause indigestion/gastric distress if eaten, but they are not considered to be dangerously poisonous. Russula mushrooms have brittle stems that may be snapped in half like a piece of chalk. Compare with http://www.mushroomexpert.com/russula_amoenolens.html The second photo shows gills that appear to have a slightly pinkish tinge, but I think this is just because of the lighting/camera. Was the photo taken indoors? To be sure the mushroom is not an Entoloma, take a spore print. Entoloma mushrooms have salmon-pink spore prints. Pluteus mushrooms also have pinkish spore prints, but these types have free gills (not even slightly connected to the stalk), and the gills seen here look to be attached but seceding (breaking away). If you get a spore print that's pinkish, then find someone with a microscope. Poisonous Entoloma mushrooms have distinctively-shaped spores (see at 400x magnification).
  2. Once a mushroom gets well past maturity and starts to dry out in situ, it can be difficult to suggest an ID. However, in this case, the habitat, the time of year, the ring on the stalk, and the brown gills suggest Agrocybe praecox http://www.mushroomexpert.com/agrocybe_praecox.html .
  3. Also, the online "Bolete Filter" is a good resource. https://boletes.wpamushroomclub.org/?s=Pulchroboletus+rubricitrinus&submit=Search&post_type=product
  4. Do you know the type of tree, aspartametears? It looks like there are two or three fruit bodies growing tightly spaced, an interesting arrangement because this would mean the spore-bearing surfaces of the two on top are partially covered. Do you have photos of an upper surface? Is the context hard like wood or a rock, or is it somewhat flexible? I see you are interested in lichens. My wife is a lichen enthusiast. Lichens have been getting a little more respect at the big forays, eg NAMA and NEMF. I *think* they've been compiling species lists for them.
  5. Looks like snails or some other similar critters have eaten most of these. Note, snails etc. eating a mushroom does not mean the mushroom is edible for humans. I have seen examples of deadly Destroying Angel Amanita mushrooms that either had been eaten or were being eaten by snails.
  6. A species representing a genus housed in the Boletaceae, ie. a "bolete." Basically, this means it's a mushroom with pores instead of gills on the underside. The species of southern NA are somewhat different from those I see up here in PA. My guess is this one represents a species of either Hortiboletus or Xerocomellus. But, there are also a number of reddish/yellow blue-staining ones that are currently housed within genus Boletus but will eventually need to be moved when a suitable alternate genus is determined.
  7. I agree these are probably a species of Coprinellus section Micaceus (Mica Caps). But, given that they have advanced well beyond maturity, it's difficult to suggest an ID with high confidence. "Ink Cap Mushrooms" include Coprinus comatus (Shaggy Manes which yours are not), Coprinopsis, Coprinellus, Tulosesus, and to some extent Parasola. The last three genera mentioned do not always deliquesce (dissolve into "ink"), but are apt to so so during damp/rainy weather.
  8. These look like Lepista/Clitocyde tarda, a smallish Blewit-like mushroom. I usually don't find this species here in PA until late summer. The spore print for L. tarda is pale beigey-pinkish. If you collect a print on a black background, this print may appear to be white. You need a substantial print on a white background to see the subtle deviation from white. If the print is truly white, then these are likely some (other) species of Clitocybe.
  9. I think these are a species of Coprinopsis, probably C. variegata http://www.mushroomexpert.com/coprinopsis_variegata.html . Note how the caps feature flattened scales/patches as opposed to the tiny grains one usually sees on Coprinellus micaceus. Mushrooms of Coprinopsis variegata often show a ring on the stalk. But, the ring sometimes attaches at the base of the stalk as seen in some of the photos (pictures 13-18 and 25-30) at Mycoquebec https://www.mycoquebec.org/bas.php?trie=C&l=l&nom=Coprinopsis variegata / Coprin écailleux&tag=Coprinopsis variegata&gro=33 . Some species of genus Coprinopsis cause illness if consumed before, during, or after one also consumes alcohol. This reaction is mostly associated with the species Coprinopsis atramentaria, and the mushrooms being discussed here are not this species. However, it is recommended that you don't eat any species of Coprinopsis mushrooms if you consume alcohol within 5 days of eating the mushrooms. The common name "inky caps" is often applied to species of genus Coprinopsis or genus Coprinus. But, Coprinellus mushrooms also sometimes dissolve into a black gooey/liquid substance, and as such are also sometimes called inky caps. Older field guides lump together all these species into genus Coprinus.
  10. I'm not sure if the sclerotia hold together (or disintegrate) after the mushrooms have been in situ for awhile. Or, the sclerotia may be buried a few inches beneath the bases of the stalks... not sure. The thin stalks seem more like what to expect from A. arvalis than A. putaminum. The latter has larger spores.
  11. No idea on how to cultivate this species. But, M. rufobrunnea has been cultivated. You should be a able to collect spores by simply laying a fruit body on a surface that may easily be brushed off once spores fall. The spore drop should look kinda cloudy. Wikipedia lists one species in addition to M. rufobrunnea in section Rufobrunnea. Any true morel collected from an environment that is not contaminated is edible when well-cooked. They should be salted while cooking to bring out the flavor. The best way to preserve morels for future use is by dehydrating. Completely dehydrated morels should be brittle, not at all flexible. The dried mushrooms may be stored inside air-tight jars in a cool dry spot inside your home. Rehydrate dried morels in water, stock, coconut milk, or some other liquid and use them to make a soup, sauce, risotto, or other tasty dish. Do not discard the rehydrating liquid. Use it to enhance the sauce, risotto, etc. If the morels are dirty prior to rehydration, then either allow the liquid to settle so that the sediment may be discarded along with a very small portion of liquid, or filter the liquid with cheese cloth.
  12. The look and habitat suggest the saprobic species Morchella rufobrunnea. This species is a fairly common "mulch morel" found in California and Mexico (and probably other places in SW NA). It seems late in the season for this species. It's said to be found mainly during winter or early spring.
  13. Probably either Pleurotus ostreatus or P. pulmonarius. I have noticed by viewing online observations that what people call P. pulmonarius in western NA looks different than what I apply that name to here in NE PA.
  14. If they're Agrocybe arvalis, then you may be able to dig up a sclerotium attached to a stalk, or a rhizomorph. Sclerotia are small bundles of hyphae that some species use to trigger the growth of fruit bodies. Also consider the species A. putaminum.
  15. Need more information. Photos and/or descriptions of the stalk and the underside of the cap.
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