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Found 7 results

  1. Found these guys in Northern VT yesterday (10/6). They were growing along the forest floor on decaying logs (not entirely sure what kind of logs). The spore print was a milky white. Seems more like Angel’s Wing to me but I’m still very new to foraging.
  2. Found on fallen oak near redwoods — is this oyster mushroom?
  3. Here are photos of two finds in Vermont this year. I like to think they are different species, pulmonarius and ostreatus, to explain their drastic differences. The white ones: September 21, maple tree, weather still fairly summery. The brown ones: November 9, log of uncertain variety, weather cold for autumn. I feel confident that the brown are ostreatus, but I believe many would consider these both ostreatus, and attribute the differences to environmental factors. What do you think: different species or the same? Or different subspecies?
  4. I found these beauties on a moss-covered tree in late december. I believe these are panellus serotinus given the time of year but could they maybe be pleurotus ostreatus? There appears to be little or no attaching stalk, kidney bean color, crowded gills that appear a lighter shade of the caps.
  5. Hi y'all... I'm new around here. We moved to our property late last year in Northern Michigan, so we have very limited knowledge about what grows here and what doesn't. Found this dead branch (very likely an aspen, I think quaking) on the ground yesterday with clusters coming up mainly between the dirt and the branch. Came back today and the size of the mushrooms did not appear to increase in size. Feels slightly slick/slimy... but that may be because they are pretty damp (lots of rain and cool weather lately). Largest cap: ~2-2.5" x 1.25-1.5" Thickness (or thinness): ~.25" Spore print: i'm guessing tan / buff / brown I'd call the gills close, tan to brown cap, pale to buff gills, pleasant mushroomy scent. I've never picked or consumed an oyster mushroom before. I would think it'd be a bit thicker if it is an oyster. I was thinking Aspen Oyster, but the thinness and the brown cap is throwing me off. Your wisdom is appreciated!
  6. Hello everyone, Today I went on a fun hike and discovered some white mushrooms that gave me some trouble identifying at first due to its choice in substrate. I’m pretty sure that I have it identified correctly, but as it is the first specimen I have decided to eat, I wanted to double check with more experienced mushroom hunters. I will provide my detailed field notes and some pictures that I managed to take while on my hike. I will not describe what I THINK this mushroom is in hopes to get a fresh perspective on the matter Thanks for your help. Cap: 2.5-7cm across on average. True white caps with smudges of brown occasionally. Mature caps are depressed with extremely wavy margins, some I would even classify as infundibuliform (trumpet shaped) in nature. Some caps are even lobed, the stipe separating two halves of a single cap. When wet, the cap is a bit slimy (lubricous); it lacks any hairs or scales. Margin is slightly incurved in places (more prominent in older specimens). This species does not bruise AT ALL. Flesh is thick, firm, and meaty. It has an absolutely LOVELY smell. It smells very sweet with earthy undertones. I would go as far as to say it smells something like licorice (but that is just my speculation). Taste is mild and sweet. Gills: Gills are slightly decurrent, traveling a couple of millimeters down the stipe. Very close in young specimens and sub-distant in older fruiting bodies. Gills are true white but some dry to have a pale straw-colored tint. A single false gill is between each of the true gills. Gills do not bruise at all. Spore print turned out pure white (though some seemed to be JUST SLIGHTLY pinkish in hue). Stipe (stem): 0.5 – 2 cm thick, approximately 0.5 – 2 cm in length. Oval in shape and solid with a fibrous pith. No veil, no volva. Stems actually seem to get smaller toward the base. Stem is concolorous with the rest of the mushroom. No hairs, scales, or annuli. Stipe can be central to the cap, but most often is seen offset to one side of the mushroom as they are found in small clusters. Doesn’t bruise. It isn’t brittle or very fibrous; it’s meaty like the cap. Season: I just collected these, so they should be hardy enough to handle mid-winter in the central valley of California fairly well. Last week we had a massive storm front. It had been dry for a few days, but last night it rained pretty hard and cleared up by morning. Temperature high for today 61 (hotter than it has been in a while - average high last week was mid 50’s) and the low is 46 degrees Fahrenheit. Lots of sun today. Habitat: Found on the other side of the fence from a cow farm. I found straw in the substrate, so I would classify it as a well-manuered straw compost. Mushrooms were growing on a well-drained bank, amongst California nettle, in small crowded clusters. Pictures:
  7. Walking the dog yesterday, I noticed these on an Ash tree that fell (I'd guess) about a year or two ago. Though they don't look exactly the same as those I've found in the past, perhaps because these are just older, I still believe them to be Turkey Tails. Please correct me if I'm wrong! I know they're prized more for their medicinal value but I actually like their "mushroomy" flavor and am considering trying to use them to make soup. On the opposite side of the tree were these I've never seen before but think may be a type of Oyster Mushroom? Sorry. I forgot to include anything in the photos to indicate the scale but they're very small. The one in the close up shot showing the gills is less than 2" across. Cap shapes: convex Cap edge: wavy/toothed Cap surface/texture: smooth, dry Mushrooms with gills under the cap Color: tan/ beige, Darker on top Color when cut: no change Spore Print Color: none yet Odor/Smell: None. I detected no scent of shellfish, ocean or anything else Winter, December 8, Temperatures in 40s, rained yesterday Growing in small clusters directly out of fallen Ash tree trunk Habitat: back yard/ forest North-eastern Ohio (Cuyahoga County) Are these Oysters? If so, any idea what type? I believe what John Smalldridge suggested in another recent Oyster post, "oysters in winter ..tend to dry up quickly and are subject to freeze/thaw cycle" , might apply to these. My hunch is that these are a bit older than ideal but, assuming they are Oysters, are they still edible? Are older ones simply stronger tasting or do they become bitter or even inedible? Thanks for any help
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