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Found 6 results

  1. Found in 8/13 community garden beds. 1 mile in from ocean on the South Central Washington Coast. Yesterday upon inspection (no pictures sorry) the caps looked to be small and shriveled and appeared to open up during this mornings rain. Stem was very fragile and hollow. Do these pose a threat to the gardens, children, or pets?
  2. I found these little brown mushrooms, additionally, in the garden bed mentioned in a separate post. 1 mile in from the ocean on the South West Washington Coast. I hear that the little brown mushrooms can be of the hardest to identify, but any help is appreciated. Do these harm the beds? are they harmful to people/pets?
  3. To start with, I live a stones throw away from the Pacific Ocean, and enjoy spending my days nature, be it river, woods, beach, whatever. I have some experience, mostly in: chanterelles, chicken of the woods, and lobster. I have been picking chanterelles with my mom for the better part of a decade, and recently have been wanting to venture out more into the wonderful world of fungi. I am hoping to be able to answer some ID requests for the above mentioned species, while getting help on some of my ID's as well. I look forward to the experience!
  4. Here is a collection of shroomies I saw on my hike yesterday on southern Vancouver Island, BC, Canada. Id be very interested in their names if any of you recognize them. It was a wonderful day for mushroom admiring indeed mushroom season is in full swing here on the west coast!
  5. would love some help ID'ing this BEAUTIFUL specimen I spotted on my hike yesterday. I live on southern vancouver island, BC, Canada and it was in a wooded forest
  6. 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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