JOHNY

Sorry to hear this.

The only Canadian company I have dealt with is Grow Mushrooms Canada. They are based on Vancouver Island. Always had good service from them.

A friend harvested Oyster mushrooms after putting spent spawn of a table top kit into an out door bed of Aspen wood chips and leave mulch. But it was not a huge harvest.

My attempts with Pioppino and Chestnut Pholiota have all failed

Again, possibly Lyophyllum.

This is a difficult species because there may be many morphologically similar species that can only be differentiated from each other by DNA testing.

All the mushrooms that I have called Lyophyllum have been white or very faintly yellow to pale brown. The difference being how old they are and how wet the ground is.

Yours show gills attached but with a wee notch at the attachment point. Mine have always been slightly decurrent (running down the stem but only a tiny bit). Kuo describes both variations on  MushroomExpert.com  

If you have access to a microscope, seeing round spores would help to confirm.

More than one species can grow from the same wood. There may be competition at the mycelia level but either one wins or several find a balance and co-exist.

Inspect a very dead log in a wet forest and you might find many species on it.

For edible mushrooms, I have seen Dryad Saddles growing side by side with Oyster mushrooms

Agree possibly Lyophyllum

They grow every summer in a walking area in bush behind my house. But it took me three years of studying multiple websites, books, spore prints including microscopy before I was confident to try eating them.  . Several toxic look-alikes but I think most of those are found in the Western Mountains

See my Post on Lyophyllum from several years go. Ultimately I decided they were Lyophyllum when I saw spores were round under microscope view

Hey Z. The Gas you had could be a personal reaction that most do not get.

Lions Mane Hericium is a choice edible mushroom. But all mushrooms can produce some GI side effects in rare people and yet not be considered toxic for the majority.

Brown ring of the stem says Cortinarius. Potentially very toxic

Butter salt garlic shallots and top onto a seafood risotto or Spanish Saffron Rice (Paella) with fried red bell peppers, onions and a lot of garlic.

You lucky guy. They are delicious. Sort of a seafood and mushroom combined flavour profile

Curious. My experience and most sources say a pinkish spore print for blewits. 

Cortinarius is definitively brown

If you had access to a microscope, the size and shape of spores might be more convincing.

It looks like a Blewit. But I always spore print a few before eating them. Although I see no ring on your specimen, it can be challenging to differentiate a Blewit from some Cortinarius species which are often GI toxic.

Pic #2 is impressive. I've never seen so many of them in one area.

I want to call them Slippery Jacks, Suillus luteus,  but the lightly concave cap does not seem right. Normally,S. luteus that I find all have a symmetrical convex/dome-like cap Perhaps because these are older?

Good morning mb27. Could you add in a picture of the underside and stem. That will help a lot for possible identification

If the tree was a Maple or Beech, your specimen is more likely Climacadon septentrionalis. 

Yana, old guide book from North America all say Red capped Leccinums are edible.

But now some folks have reported GI upsets from red cap Leccinums. That includes Kuo who says he personally was affected. But many others like myself have never had any problems eating red (or brown) capped Leccinums.

Also you are asking from a European perspective which makes it unwise to follow North American recommendations. There are many mushrooms that morphologically look the same in North America and Europe and yet are different species by DNA probing.

Strongly suggest you consult a north European expert source before eating those.

Pleurocybella tends to grow on Hemlock where you found these.

We have rare occurrences on old dead spruce or Balsam Fir stumps up here in North West Ontario.

The bark on yours looks like an old Aspen. So I would favour this being Pleurotus ostreatus ...real Oyster Mushrooms.

Red pore surface and turns blue when cut is an alarm bell for a toxic Bolete. This is not a hard fast rule but a guideline that should make you concerned before trying a bite. I would never take a bite of the one you show.

8 hours ago, svs said:

Lactarius, pipperatus or similar. Peppery taste

Maybe but I would want to see the white latex sap from a torn segment

Good luck

I live just a shade north of International Falls MN.

Chanterelles started early July and there are none as of Aug 18th. A good six week heavy harvest.

Waiting for fall mushrooms now.... honeys, various suillus, fall oysters, hedgehogs

Hi Dave

What features indicate that  these not Hemileccinum?

As per the discussion from Alena, they do not turn blue with injury.

They look a lot like the "Yellow Boletes"...Hemileccinum that show up in July in Northwest Ontario

10 hours ago, Alena said:

Thank you. You right. I might have been mistaken when told they turn blue because that day i picked lot of others that do turn blue. Anyway i boiled them separately and they turned carrot red. The smell was awful, chemical like a burning plastic. So i threw them away. I couldn't eat them with such smell even if they're good 

I dehydrated a lot of Hemileccimun long ago. The smell was atrocious. But the dehydrated pieces were OK and good rehydrated as a Porcini substitute. 

There are other posts on this forum taking about bad odors from Hemilecciumun and yet after processing they are good to eat. I find they are good if fried until slightly crispy. And if you dehydrate them, do it outside.

You say they turn blue.

But I do not see it in any of your pics

Except for the suggestions of turning blue.....I would have called them all Hemileccimun subglabripes...the Yellow Bolete

Your pics look like a Red Mouth  Bolete.

Red Pore structure

Flesh turn blue extremely quickly when cut.

Reported to cause 1-2 day of vomiting and diarrhoea if eaten

European mushrooms can look like North American and yet be different species based on DNA.

You are usually safe picking anything that looks like a Chanterelle, Morel or King Bolete (porcini). Lobster Mushrooms are normally OK. In early Autumn, Honey Mushrooms are common but should be cooked long and hard to be safe. Oyster Mushrooms are hard to make a mistake with and are always good.

My European relatives always  like Parasol Mushrooms but be very careful in North American. There are some very yummy ones and yet there are others that can cause days of terrible vomiting and abdominal pains (green spore print)

Bottom line, get familiar with North American mushrooms...web sites like this, Mushroom Expert.com, a local mushroom club, many books.

What is this?

A wet, soft, fleshy polypore that is growing 1 foot above ground on a healthy looking, but old growth, Trembling Aspen (poplar)

It was not there 10 days ago but seems to have grown quickly since then.

It grew and encased some stems of a juvenile Balsam Fir that is growing beside the Aspen that the mushroom is on.

The top of the caps are rough  

The pores are so small, that I cannot see them with my old eyes and reading glasses.

10X Zoom with my Cell Phone Camera shows the pore size and structure

The fertile surface ranges from 2-3 mm thick 

The spore print is white. It is messy looking because the caps were so moist that the microscope slide was dripping wet after an overnight print collection.

The spores are slightly oval. I do not know how many microns. This is a cell phone pic down a microscope 40x view.

I wondered about a Berkley Polypore but… the tree is a healthy looking Aspen and the spores are smooth.

The fungus smells yummy, I have no other way to describe it. 

What is it?

They can produces multiple  flushes every year. Go back monthly and maybe you will get some smaller ones that are good to eat.

One dead elm on my property produced in May, July and September last year.