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Pyza

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Everything posted by Pyza

  1. Michele think you are right, I guess you can call this spore print pink?
  2. Not sure whether the latex comes from the gills or not. Attached how it looks this morning from the fridge and the spore print also came out quite beautiful.
  3. I'm going with when in doubt throw it out. Though I am interested in if I was correct with my assessment.
  4. Almost certain I found the death cap, but at the time didn't know. Picked it and added it to my basket because it looked interesting. Ultimately composted it, the gills werent fully exposed yet, should I be concerned of contamination with the spores? Only read one place that says the spores are 'extremely posinious' yet everywhere else I read it's just if you eat the mushroom itself yet sat nothing about the spores.
  5. I'm almost certain this is correct but double checking and have a spore print tomorrow I'll post. Love to know what everyone thinks.
  6. Not really sure if I'm right with this Id at all. Growing on a stump. Have a spore print going, tomorrow I'll post.
  7. Found a patch by a path, multiple patches actually. Doing a spore print, will post tomorrow. Leaning towards Lyophyllum decastes colour and grouping.
  8. Really weak spore print But I think it's an olive colour, which it should be.
  9. I cooked a small little bit, yet it tasted pretty good... The gills did go black in cooking which is why I thought Leccinum Scabrum, read on wikipedia it does that. Reading about Tylopilus Felleus, I saw people saying one mushroom would ruin a dish because its so very bitter though I couldn't imagine that. I feel that the stalk doesn't have the same netting pattern, I cleaned them because I thought it was dirt. Bit slimish when wiping it down with a paper towel. Should have a spore print tomorrow morning.
  10. How the stalks look before the cleaning. From the same patch Maybe thinking it's now Birch Bolete aka Leccinum Scabrum
  11. Think I found my first porcini, thoughts? Scrapped the dirt off the stems and cleaned them up. Thought to share how it looks cut in half.
  12. This is a mushroom indentifying fourm am I not correct? psilocybin mushrooms are a big family in the mushroom kingdom, I'd just like to positivitly identify this species and though to ask the experts.
  13. Hi this one may sound strange but I ordered a kit that was 'growers selected' but the grower does not have a clue of to what species I actually got. So thought, where best to ask than here. Does anyone have an idea what is this exact species of psilocybin I got here? Thanks in advance,
  14. Hi mu wife noticed these growing in our indoor pottery of snake plants. Any thoughts on what it might be? Based in the Netherlands
  15. I broke off a part and was trying to obtain the print that way But inside the fridge retarded the production of spore it seems
  16. David you are right, no spore print but my Dutch wife who has a nose for all thing licorice pointed out the scent of anise. Looks like it has turned that reddish brown mentioned overnight. Read that it absorbs metals in the air, but since it was In my backyard probably its good, also read people pick it regularly and consume it. Doesn’t look like the NL has look Look alike, I’ll consume a small about and see what the outcome is before making a bigger breakfast with it. thanks again everyone,
  17. Uprooted it like this, doing a spire print in the fridge
  18. Just wondering if this species stands out at all,
  19. Just sauted them with oil cut in small cubes, with fennel and couscous for breakfast - not bad, but a tad chewy but still moist enough. Was amazed by the smell though, watermelon rind 100%. The chew isn't so bad, in away it reminded me of overcooked beef when I used to eat meat. Thinking about it now it's all about how you process it, even thinking to try 'tendering' it like you do with meat, loosen it up a bit, beat it up. But in a stew or chilli, think it would be a welcomed 'meat' that wouldn't fall apart too easy. Doing a wild mushroom risotto tonight, perhaps to slow cook of it all will aid. Otherwise thinner slices are the way to go. Have you tried jerking mushroom? Could be an interesting specimen to try it on since its chewy to begin with.
  20. I really need to start using the latin naming, also recall it to be Saddleback. But mix reviews on taste, some really enjoy it and has a cucumber, lemon taste - doesn't sound to bad right. Bet it has a lot to do with the age of it, this one has some flex but will break if handled too rough will break - so it seems 'young' enough. Where as I found a huge specimen of Chicken of the woods but it was a bit too dry, which felt more like It'd taste like cardboard/leather so didn't bother harvesting. Gotta give it a go and see for myself. Thanks for the ID thought =)
  21. Found a large specimen growing off of a tree trunk, I know I’ve found this in the past but the post is gone =(. Think it’s a leatherback but not sure 100% thought to ask.
  22. Hey Dave, yup base of an old stacked wood barrier
  23. Found a cluster on one of my walks, pretty sure these are oysters but I’ve thought that before so perhaps I am right this time
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