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Therese

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Everything posted by Therese

  1. Hi again, I received help identifying some lyophyllum descates (fried chickens?). Once I was certain I had the right I’d, I ate them and they were delicious! The ones I picked had brown caps. I have found some similar looking mushrooms but they have white caps. Because I’ve seen the warnings of similar looking toxic mushrooms, I’m just checking in to get an opinion. Do these look like lyophyllum descates as well? White spores. Many thanks, Therese
  2. Found out that yes, they are! Thanks again Michele
  3. Thank you Michele. Can you tell me if it is edible?
  4. Hi all, Wondering if someone can help me id this mushroom. I was told it’s edible but can’t id it with the reference book I have. Possibly a marasmius oreades (fairy ring)? Found in meadow area close to wooded section. Thanks for any help!
  5. Thank you SVS. I did the ‘taste and spit’ and indeed they were bitter. Good to know that trick as there are so many different types of boletes in this one area I found and I now know I can eliminate the pinkish pores….or at do the least taste and spit to confirm whether they would be good edibles.
  6. Good news - because I have a dehydrator and I can’t possibly eat all that I can collect! I’ve put up for ID another bolete i found this morning in the same area. I do have a book (Mushrooms of the Northeastern United States and Eastern Canada) with a bolete section, but man, do I find it hard to figure out which is which!
  7. I’m new to boletes and have found a huge patch of them in a woods (mixed hardwoods) near my home. There seems to be a few different types judging from colouring. This one I’m hoping to identify (and eat, since they are the most plentiful and in the best shape) grows quite large, has a chestnut cap and light pores which start to darken to brown/lilac on the exterior. The stem is a light brown. Hoping this is enough information. A couple of other questions regarding this bolete (and boletes in general): - are they good to eat even when they get very large (caps of the ones I find range from about 6” to 12”) if they are in good shape - can anyone weigh in on the comments I’ve seen that most boletes are safe to eat; just stay away from the red and orange ones As always, thank you, thank you, thank you.
  8. Thank you Dave. I like Michael Kuo’s blurb you sent on the parasite. 🙂 Will go back to the woods to find some more of the variipes without the mould - it seems as if they are edible from what I have read. Will start small! Appreciate your help!
  9. Hello, Looking for help identifying a boletus from a large patch I found this morning. They are growing from the ground, caps look to me to be pale lilac (but could be described as pale brown/purple-ish?); the caps are velvety; stems are brown and striated in markings; pores look to be white-ish/light grey-ish with a slight yellow tinge; cut open the tubes are yellow the young mushroom in the picture was growing in the area, wondering if this is a young boletes and whether it would be possible to determine if it is edible (or if that’s too risky at this stage of growth) Thank you so much for any help… Therese
  10. Thank you Dave. Based on the white spore print I think i’ll take the leap and fry some up. Therese
  11. Hello! Hoping I can get some help with these pictures. I think I have found enoki mushrooms. I have tried, through many sources, to positively identify them but want to post these pictures in case I have missed something. I’ve read that amateurs (that’s me!) shouldn’t try to eat enokis because of their similarity to deadly galerina. Here are some pictures in situ and profile. Sorry, they’re not the greatest. What is confusing is that the gills are kind of orange (galerina?) ..but the spore prints are white and there does not appear to be any rings (enoki). Also, If it appears that they are indeed enoki, do they look too old to eat? Many thanks, Therese
  12. Thank you Dave, you are a fountain of knowledge! I fried up the elm oyster with onion and garlic and enjoyed it very much. True, not as tasty as the ‘real’ oyster, but having eaten many dishes of grey trichs lately I welcomed the new flavour.
  13. Hi! Can anyone help me identify this mushroom? Smells great, mild taste (from a nibble and spit-out test). Couldn’t be an oyster could it??
  14. Thanks for your replies Dave and Jeff!
  15. Hi all, Just found a group of orangy red polyspores on a hardwood log. The tops are more of an orange than they appear in the photo but the undersides are deep red. I’ve read about beefsteaks but haven’t seen one yet so not sure if these are them. They were centrally attached and while there were many, they were not in groups. They averaged about 4” in diameter. Can anyone help.me id them? Thanks
  16. Yup...capers, with garden cherry tomatoes, garlic and onion - all fried up in avocado oil . Fast and yummy. Thanks for narrowing the id down!
  17. Thank you Dave. Some of the caps were darker streaked with black - their texture is velvety. Did the nibble test as you suggested and they were mild tasting so fried some up and made a pasta dish. Ate a little then 12 hours later when I still felt good ate the rest - delicious! Appreciate your help - thank you again Now back out to the woods to see if I can fiend some more edibles!!
  18. Hi all from southern Ontario, Wondering if anyone can help me determine if the mushrooms I’ve found under some scots pine trees are the edible gray triches. The spores are white and the gills are light gray. many thanks!
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