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Found 4 results

  1. Hello, noob here. I found this on a backpacking adventure in mid July (About a week ago) in Central North Carolina. It looks delicious, thought not being an expert, I didn't and probably will not harvest or eat it. I am curious what it is and whether it has an look-a-likes or other things to be concerned with. Again, not going to eat it but I do think it is a shame that I don't know more about what I can and can't eat in the mushroom world, so unless I chicken out, wild mushrooms may be a new adventure. I tried looking it up and it looks to me like something akin to A Chicken of The woods but I have no idea what I am talking about. Also there were a ton of inch tall orange mushrooms I had no idea what were. They were super bright orange-red. Surely they looked like something Snow White would do best to avoid. Any info on the topic would be appreciated. Thank you.
  2. I live in eastern Pa and just found clusters of these gorgeous mushrooms, and I'm hoping they're edible Yellow Oysters. Can someone tell me if they are? They are growing on a fallen log, but I'm not sure what type of tree. My Dad used to pick wild mushrooms and told me one sign of an edible mushroom is if insects are flying around them, which they were. Another is if turtles have bitten them. As you can see on one of the photos bites have been taken. I'd like to harvest them tomorrow.
  3. Total shroom noob from near London, Ontario. I love walking in the woods and learning what lives there, and I hope to gain the knowledge to harvest my own shrooms for lunch. I also like photographing shrooms, and I hope to cultivate them someday. Love this site, and look forward to learning more!
  4. As every mushroom hunter in the PNW knows, it's been a banner year for fall mushrooms. Now that the November rains and cooler weather have arrived, there isn't as much variety, but there are still plenty of good edible ones. I went on a foray today near Vancouver, BC, and found Chanterelles, Winter Chanterelles (Yellowfoot), Hedgehogs, Pine Mushrooms (American Matsutake), and Honey Mushrooms. The Chanterelles are well past their peak, but some decent ones are still available. There are sizable Winter Chanterelles now, but there are also lots of little buttons that need to grow. Hedgehogs are in their prime at low elevations and snow covered in the mountains. I saw lots of old Honey Mushrooms, but there were still some groups of nice young ones. However, I don't care for their taste and didn't pick any. My primary interest at this time of year is finding new locations for Hedgehog Mushrooms. They are generally pretty rare around here; so I keep track of every location with a GPS waypoint entered in my mushroom database. Today I found a couple of new spots; but they were not very productive, which is typical of the area I was in. This area produces quite a few Pine Mushrooms, and the harvest started about 4 weeks ago with a few buttons. Then 2 weeks ago I checked some of my locations and found quite a few buttons at a good size for harvesting. The photo below shows one of the best spots; it had about 20 buttons, most of which I harvested that day. I picked another half dozen from the same place today. Afterwards, I found a new location with 3 really large Pine Mushrooms and one smallish button. The photo below shows most of today's Matsutake harvest in the grape box that I use for storage. I had to cut the stem off one of the big ones so that I could fit 2 of them in my 6 liter picking pail. The caps were 7 to 9 inches in diameter. In the past I've given away most of the Pine Mushrooms that I harvest because no one in our family likes the strong Matsutake aroma that is characteristic of these mushrooms. However, since they are so abundant nearby, I'm trying to find a way to make them more palatable. I cleaned and sliced the 3 big ones and put most of the slices in the dryer to see if that will reduce the objectionable aroma. I also heard that baking reduces the aroma; so I baked a cookie sheet full of slices for about 45 minutes. I then sauteed some of them in margarine and found the result to be pretty good, with only a hint of the Matsutake flavor, but otherwise quite tasty. If anyone has suggestions about what else to do with them, I'd appreciate the advice.
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