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kkstep

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  1. Nice pictures DS. I tried my first one a couple of weeks ago. I fried it up in butter and "Montreal Steak Seasoning" from Sam's club. I did this because I read they have little flavor of their own and will take on the flavor they are cooked with. They were delicious this way.
  2. Thanks JMW, after looking at the various descriptions, I think you are right. Anybody use this for anything? I read several articles on whether it actually treats parasitic worms and there's a guy on youtube that says it will treat HIV. Does it have any practical value that you know of?
  3. Day before yesterday, my neighbor went with me to get some hens that I had found earlier. I gave him some to take home and he loved them so yesterday he went off on his own down a different trail. He came back with three hens and this mushroom. I have no idea what it is. This is the top, it's approx 4 inches wide. I've included reading glasses for scale. This is the underside. It's completely smooth. No gills and no pores. It is about an inch thick and the flesh is firm and white. My neighbor told me that it was growing on a fallen log and that there were dozens of them growing on the log. Ideas?
  4. Well, I fried these up in butter. Since they take on the flavor of whatever you cook them in, I added some garlic powder and some Montreal steak seasoning. I put them on top of a black bean veggie burger with slice of onion cheese. Delish. This might be my new favorite. I'll definitely be hunting more of them.
  5. Yesterday I picked a half a dozen purple gilled mushrooms while gathering hens. I'm reasonably confident that they are L. ochropurpurea as they match all descriptions I've come across and they have a white spore print. "Field Guide to the Wild Mushrooms of Pennsylvania" describes them as having no flavor of their own, but that they will absorb the flavor of whatever their cooked with. Does anybody have any recommendations or recipes? Thanks,
  6. Thanks Dave, I fried them up with some potatoes and egg and made a very tasty breakfast burrito.
  7. Good Afternoon Everyone, On my lunch run I spotted some mushrooms that I believe to be Hydnum repandum and I was planning on going back after work and gathering them. In internet searches, the only species I found that comes up for mistaken identity is Sarcodon scabrosus. I'm fairly certain that these mushrooms are not those. There's no scaly bumps. I took a nibble of one and spat it out as I ran. Minutes later there was a mild bitter taste in my mouth, which I believe would be removed with cooking. Does anyone know of a similar species that may be a sickener? Also, does anybody have any suggestions for cooking? Thanks for your responses.
  8. Yesterday I went for a run at lunch and I saw three hens. When I went back after work to get them, I found three more that were fresher. I could only fit three in the bag. It made some great mushroom pasta for dinner last night. I'm drying out the rest today.
  9. Thanks Dave and Lady. Tremellodendron pallidum sounds right. Yes, that was me on face book.
  10. I did some more poking around on the internet and I think it's a species of Ramaria, most of which appear to be sickeners. Oh well, it looked so tasty.
  11. I've noticed these growing on my walks. I can't find anything like them in photos or descriptions. Especially since these are growing out of the ground and not out of a dead tree. Any help would be appreciated. Western PA, BTW.
  12. Somebody please give me some advice on finding the horn of plenty's. I've never seen them in the wild and I live in PA also. I don't know if it's that they don't grow in my park or if I'm just not looking for them in the right places.
  13. I picked some bi colors a couple of days ago and tried them for the first time. I sauteed them in butter and then added some eggs and scrambled them. What surprised me the most was that the flesh stayed yellow even through the cooking process.
  14. Ladyfish, I believe you are right. I saw several more today in the same woods. Of the few I turned over, most of them didn't have the deep maroon red pores that this one did, but the descriptions of Boletus subvelutipes say that it can vary a great deal. The spore print was olive brown, but that didn't help much. Are pretty much all Boletus spore prints olive brown?
  15. Planets, This year they are almost everywhere in my big park. They are mostly growing on a steep hill but in both deciduous and coniferous areas. They are almost always in the leaf litter and never in the grass. Some are growing out from under exposed roots. They are growing on all sides of the hills. Mostly I am seeing them close to the trails. I'd like to think this might be because of me carrying them home last year along those trails and the spores spreading :-). On my run this morning I saw at least 7 areas that they were growing where they were not growing last year. I also saw three really big Berkley's polypores, a couple of Destroying Angels and a few Russulas.
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