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Dave W

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About Dave W

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  • Birthday 05/09/1955

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    Northeast Pennsylvania

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  1. Also... in the quiche, shredded Swiss cheese, small amount of either diced shallot or diced sweet green pepper in the skillet with the morels, and some sherry to deglaze the skillet.
  2. I didn't read the entire article provided in Tasso's link. (You need to register and become a member of the site where the article is posted.) But, I did read far enough to see that the alleged culprit was a species of Morchella. So, I'm wondering about the viability of the proposal that the mushrooms were actually a species of Gyromitra. Especially in Europe, where Morchella and Gyromitra are both consumed, the difference is well understood. Presumably the experienced chef knew how to distinguish. There are documented incidents in which people became ill after consuming raw morels. Suggestions that morels should be "well cooked" are common throughout the popular literature. My understanding is that a volatile toxin present in morels (presumably in relatively insignificant amounts) is removed by cooking the mushrooms. So, my guess is the chef failed to cook the presumed morel mushrooms long enough to remove the toxin. Perhaps the victim had a preexisting physical disposition making her particularly susceptible to the toxin? The article says other customers eating at the same restaurant were sickened that same evening. I personally know one person who once became ill after eating a skillet-full of sauteed "baby" Fire Morels (probably Morchella tomentosa). In this case there are a few things to consider as contributing factors. Perhaps the young unexpanded morels contained above-average levels of the toxin? Some volatile toxins evaporate either while a mushroom remains in-situ or soon after it's harvested. Also, quantity consumed is a consideration. And, do some species of Morchella contain higher levels of toxins that others? I once spoke to a professional mycologist who told me that, over the course of time, he developed a sensitivity to consuming morels and ultimately stopped eating them. I tend to use morels sparingly, as one component of an overall meal. Once a year I make "Forager's Quiche", which features asparagus from our garden, fiddle-heads, wild leeks, and a skillet-full of well cooked fresh morels (sauteed prior to being baked in the quiche). I haven't ever had a problem.
  3. Dave W

    Mushroom ID

    Need to see --at minimum-- the undersides of the caps... gills, gill attachment to stalk. A description of the spore print color --probably some shade of brown-- would be helpful. Habitat --wood chips-- supports a proposal of genus Agrocybe. The overall brown color, and the white rhizomorphs (strands) attached to the bases of the stalks, are traits associated with Agrocybe mushrooms. But, the abruptly enlarged stalk bases remind me more of genus Cortinarius. These types of mushrooms --many different species-- grow near live trees.
  4. Dave W

    What is this?

    I agree, Pluteus is likely the correct genus; likely something form the Pluteus cervinus group. Although the cap margins appear to possibly be striate... ie with shallow grooves, which would be atypical for P. cervinus. If these do represent a species of Pluteus, then the spore print will be tannish-pink. Entoloma mushrooms have similarly colored spore prints. One main difference between genus Pluteus and genus Entoloma is that the former has gills that are free of the stalk (do not reach the stalk). No Entoloma mushrooms have free gills, although some types have gills that taper to a thread-like thickness where the attachment occurs. The following link shows an Entoloma mushroom collected by a member of the local mushroom club here in NE PA. The collector originally believed it to be a Pluteus. https://mushroomobserver.org/317228?q=hT36 When there's doubt as to Pluteus vs. Entoloma, viewing the spores at 400x (microscope) immediately settles this question.
  5. Dave W

    What are these guys?

    I think these may be Favolus brasilensis. This species is similar to Neofavolus alveolaris (aka. Favolus alveolaris, Polyporus alveolaris), except the fruit bodies are pure white. https://mushroomobserver.org/name/show_name/44089 . F. brasilensis is reported to occur in Florida. http://arborist.forest.usf.edu/floridafungi/28 . N. alveolaris is generally an orangish color on the upper cap surface, and the surface tends to be scaly/patchy. Although I have found examples up here in PA with nearly white and fairly smooth caps. Not sure if they are N. alveolaris or some other species (presumably Favolus). https://mushroomobserver.org/318685?q=hT36
  6. Dave W

    Northern California coastline ID help

    Need to see views of the underside and of the entire stalk. In particular, seeing whether or not the gills attach to the stalk is an important ID character. Whatever it is, it looks to be post-mature and kinda blown out. Has there been a lot of rainfall in the area?
  7. Dave W

    Is this a Bolete?

    Trout... Large bloated fruit body with soggy-looking cap surface (maybe it's just wet?). Flesh looks like it lacks density. Past prime... But like your Grandma would do, I slice and dry ones like this. I label them "Grade B" and use them exclusively in soup where the rehydrated mushrooms (and onions and celery) are pureed in a food processor. So, the flabby/soggy texture is not a factor. The soup is great!
  8. Dave W

    Is this a Bolete?

    Mushroom(s) seen in the last two photos are well past prime, big blown-out boletes. Probably B. edulis var. grandedulis, although old mushrooms often lack distinctive ID characters. Lots of different types of boletes have pores/tubes that darken as the mushroom ages. I think you can probably learn to recognize this type of King Bolete. But, it's always advisable to learn to ID an edible mushroom by noting several traits associated with the type of mushroom.
  9. Dave W

    Is this a Bolete?

    Malthus, your profile lists your location as Canada. So, I guess I was assuming the mushroom was found not far from your home. Here in eastern NA we have a handful of bolete species that are suspected of being toxic. These include (but are not limited to)... Boletus miniato-olivaceus, Boletus huronensis, Tylopilus griseocarneus, and Boletus bicoloroides. Additionally, there are a good number of boletes with very bitter flesh. If you don't lack the bitter taste buds, then one bitter bolete will ruin an entire meal. (Some people --only males I am told-- lack the bitter taste buds and may then eat at least some of the bitter types.) There's also a fair number of red/brown-pored boletes that have questionable edibility. It now appears that special preparation renders at least some of these types edible. "Satan's Boletes" --Boletus satanus-- is a red-pored bolete that has a very bad reputation. It has been reported from NA, but appears to be quite rare on this continent. (I believe I once saw one here in PA about 35 years ago.) Not sure about the existence of toxic bolete types on the west coast. The "King Boletes" are all excellent edible types (as long as you get the mushrooms before the insects do). There's a west coast King Bolete that gets really large, Boletus edulis var. grandedulis. I think yours may be this type.
  10. I'd also say "LBM". But, why stop there? The LBM concept includes species that range across multiple genera. Well... LBMs are difficult to ID, even ones that are found near where I live (let alone ones found on the other side of the globe). Australian mushroom species very rarely coincide with ones found here in eastern NA. But, maybe we can arrive at some possibilities. First step, learning the color of the spore print. Print taken on both white and black surface is most useful.
  11. Dave W

    Is this a Bolete?

    Not all boletes are edible. Some types will cause sickness. What part of Canada? What time of year?
  12. Dave W

    2018 photos

    I use a $100 Cannon "point and shoot" camera, settings on automatic, model name written on the unit is no longer legible. Actually, I think my old SONY that fell into a creek a few years ago was a better camera. I like the manual macro setting better than the auto-macro focus on my Cannon. But, one way or the other, my best photos are usually the result of snapping lots of pics from several different angles in variable lighting that is intentionally manipulated. I think that Mycena crocea pic was the only one out of 20-30 that I really liked.
  13. Dave W

    Toothed Polypore?

    I think this is Cerrena unicolor. Some photos --like the second one down-- show pore-surface with elongated somewhat maze-like pores. Other photos show tooth-like pores. This matches the progression of stages for C. unicolor pores. Trichaptum species are similar, except I think a maze-like pore surface is never seen at any stage in Trichaptum. Also, when Trichaptum forms shelves of cap-like structures, they tend to form individual "caps" as opposed to continuous shelves of fused projections. http://www.mushroomexpert.com/cerrena_unicolor.html The only thing that doesn't fit descriptions of C. unicolor are the yellow undersides.
  14. Dave W

    2018 photos

    2018 was a good year for mushrooms here in NE PA, especially from mid July through most of November. The annual precipitation measured at our local NOAA set a new record by over an inch! Remembering some nice finds. Boletus edulis. The ones in the photo are more red than usual, for the local type(s). I submitted several samples of local edulis to a researcher in Utah. Mycena crocea is the "Walnut Mycena". These were part of a group found growing on nuts/debris from a shagbark hickory tree. Most field guides use the name "Mycena luteopallens". I'd call this Hydnellum peckii, although there is a look-alike species. A species of Bisporella, very likely B. citrina. Even with spore measurements it's difficult to confidently ID to species. The always photogenic Amanita muscaria var. guessowii. Amanita jacksonii is the classic North American "Caesar's Amanita". The provisionally named species Amanita cyclops is presently only known to occur in one small patch on a path in the northwest corner of my property. Caloboletus inedulis has a very bitter taste.
  15. No need to apologize, TinyPeen. Getting at ways to describe the subtleties associated with fungal fruit bodies is a challenge. One learns over the course of time. So, I now believe you mean this fungal sheet is composed of softish or pliable context (consistency of a porrtabella). In this case, maybe consider Ceriporia spissa http://www.fungikingdom.net/fungi-photos/basidiomycota/polyporales-order/phanerochaetaceae-family/ceriporia-spissa-4296.html https://www.inaturalist.org/taxa/344410-Ceriporia-spissa/browse_photos https://mushroomobserver.org/observer/observation_search?pattern=Ceriporia+spissa
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