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ChefsWild

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About ChefsWild

  • Rank
    Morchella Senior Member

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  • Location
    North Carolina
  • Interests
    Edible mycology and wild foraging

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  1. How's this? Stuffed a doe backstrap and tenderloin, boned and rolled, with dried Agaricus campestris and some edulis clade boletes, roasted apples, sage and koji cured lardo. Soon is is good, so I'm looking for pics already in collections for the most part. But if you see anything, by all means! Thanks.
  2. Southeastern US region please. I need a few more photos for an educational use project. Who's got some of these pics and is cool with them being used in an open source educational course? Mainly seeking lookalike species for the good edible ones. 1. Stinkhorns such as P. ravenelli in the "sneaky morel lookalike" stage with the gleba rubbed off? Could also use some Helvella and Gyromitra. 2. Pyncnoporus cinnibarinus? (I think they updated the name on that one recently) Hapalopilus nidulans also welcome. Stuff that looks like Fistulina hepatica and isn't that. 3. Hydnopolyporus species that are doing a good Sparassis imitation. 4. Climacodon and other resupinates doing a Hericium impression? Could also use some of the Hericium that aren't erinaceus. 5. Hygrocybe looking kinda like any of the Cantharellus. Also Hygrophoropsis aurantica. 6. Pleurocybella porrigens, Neolentinus doing a Pleurotus impression, Crepidotus, Phylloporus, Hoehenbuhelia etc, that can be mistaken for oysters of various sorts. 7. Thelephora and any of the corals that can do a decent impression of Hericium or Sparassis or anything else tasty on careless viewing. 8. Galerina, Gymnopilus, Gymnopus and Hypholoma that could be mistaken for Armillaria. Holler if you have anything you're cool with pitching in. Need general locality and how you'd like to be credited. Much thanks!
  3. ChefsWild

    Over harvesting

    Harvesting, not so much - it's like picking apples from a tree. No direct effect on the tree. Compressing the soil in the patch with a lot of repeated stomping around the same spot, maybe?
  4. ChefsWild

    Something I haven't seen before

    Yo dawg I heard you like mushrooms so I put a mushroom on your mushroom.
  5. ChefsWild

    Early for these?

    Dave, the colors are light tan/brown pretty uniformly.
  6. The slender stemmed one is definitely bitter,
  7. ChefsWild

    Early for these?

    Looks kind of Armillaria? Chapel Hill NC, predominately pine forest, on wood.
  8. I wonder if the gilled one is a Russula? It certainly crumbled.
  9. I see scabers on one of the boletes and the other looks a lot like some of the local Tylopilus species except that the stem is remarkably gracile. The gilled mushroom is a puzzler, though. Very thick puffy white flesh, almost bolete-like, and widely spaced gills. All in pine heavy woods in Raleigh NC.
  10. Gills slightly brown staining. Under mixed pine and hardwoods in Raleigh NC. Taste was mild and pleasant. Odor was fishy. No milk and was crumbly.
  11. ChefsWild

    Slow/weak blue stainers

    Grassy lawn in Raleigh. Not eating these regardless; they are buggy, but curious.
  12. ChefsWild

    Score

    Pics or it didn't happen! Or, you can send them all to me and I'll take the pictures for you. I'm just really nice and unselfish that way.
  13. Mild taste, does not stain blue despite the appearance of slight bluing on one of the stems. Raleigh NC, mixed hardwoods and pine.
  14. ChefsWild

    not sure

    I've eaten Gerronema strombodes. They are good.
  15. ChefsWild

    Agaricus campestris I'm thinking

    I believe the same exact mushroom, though I picked a good number. The gills browned within 12 hours in the fridge.
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