Jump to content


  • Posts

  • Joined

  • Last visited

1 Follower

Profile Information

  • Location
    NorthWest Ontario

Recent Profile Visitors

782 profile views

JOHNY's Achievements

Morchella Senior Member

Morchella Senior Member (3/4)

  1. What are they? My first guess would be a Lepiota of some sort. But that need a few days of growth and a spore print to be sure. If true and if edible, you will have a serious feast in few days.
  2. I have successfully fried and frozen Wine Caps, S. rugosoannulata. Fry until all the released water is evaporated. I use butter, but any cooking oil would likely be OK. I also lightly salt them as they go into the pan. I prefer just a wee bit of browning on the mushroom pieces so I stir and fry a bit longer for that effect. It is personal preference. The critical step is to get all the excess water out of them. That way they do not change texture after being frozen. I store in either vacuum sealed bags or Tupperware food containers. Very handy for cooking in winter. Texture and taste is perfect. Other mushrooms I have done like this include: Honey, Porcini, various boletes--Yellow, Orange Cap, Grey Cap, various Leccinum, Blewits, Chanterelle and Lobster
  3. When I zoom in on pic3, I think I see droplets of white "latex". If true then it might be Lactarius piperatus
  4. Interesting that you have living Ash trees. Has the Emerald Ash Border reached you yet, in Minne? In Southern Ontario the death of all the Ash is really obvious. Here in North West Ontario...north of International Falls, all our ash is OK so far.
  5. Road hunting mushrooms. Been there. Done that. No shame. Very effective when the knee arthritis prevents longs walks. Road hunted some Suillis brevipes , Orange(Aspen) Leccinum aurantiacum (might be Hydnelum these days) and a few Birch Leccinum. On the road, this weekend.😁
  6. A Chaga will eventually kill a birch. It might take 20-30 years but it will kill it. However, the extruded Chaga mass has a life on its own. I suspect that close to tree death, they are easier to remove. Even if leaves are visible...maybe next year there will be no leaves. I would take a Chaga even from a recently dead birch. Our best areas for Chaga is a unique multi-mile wide expanse of nearly pure Paper Birch forest in North West Ontario. An area that we go though late October while hunting Ruffed Grouse. All the leaves have fallen. It takes significant judgement to know if a birch is dead or not at that time of year.
  7. Be patient with your Lions Mane logs. It took mine 3 years before the first flush.
  8. The very orange side that faintly shows signs of gills (before the Hypomyces fully parasitized the L. piperatus mushroom) will drop spores. In your pic#2 it is the "smoother" orange areas seen at the top of the pic. I find that leaving a Lobster upside down causes a lot of white to show on that surface by the next morning. But laying it down on black paper, tin foils or a mircoscope slide will reveal it easily overnight.. I use a soft bristle toothbrush to clean the dirt off the top.
  9. Looks like a Lobster. Especially in pic number 2 in the upper half of the photo. Should be meaty white inside and a faintly seafood smell to it. Spore print should be white.
  10. Need to see more before making a confirmed ID. A pinkish brown spore print. Plus seeing the underside to confirm unattached gills.
  11. What species is that? The outer surface looking like a bit like a soccer ball is not like the smooth Giants that I have seen
  12. Go back in a few days and it will likely grow into the typical shape of COTW
  13. Although you should never rely on any "rules about mushrooms" for safety...I think it fairly safe to say there are no toxic toothed mushrooms, that grow from ground, on a stem, in North America.
  14. What is "blanching"? I have my own way that works perfectly. Most Web sources for "blanching" green garden vegetables are so wrong!!!!---usually too long. I cannot imagine a way to "blanch" mushrooms For many years, I have fried them to the point that I would eat them and then frozen them. End result... perfect
  15. Fry them first before you freeze them. They will retain good eating texture that way.
  • Create New...

Important Information

Terms of Use | Privacy Policy | Guidelines | We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.