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Wild mushrooms ID please


h&t

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HI all,

I took the following photos in ON between Sudbury and Timmins on Sep 15.

Most of these are bolets of some sort, I assume they're edible.

One mushroom I don't know and would like to ID.

Also I have a question wrt to bolets that turn black/blue when cut/bruised, I was told they're edible, but read somewhere that this may be a warning sign in bolets..?

Thanks a lot.

ID this one?

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larch bolet?

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lobster? is it edible?

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Usually I find bolets with black spider web on the stem (sorry forgot the lingo), this one had reddish brown stem

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Don't assume anything is edible unless you know exactly what it is....

And there are no universal "warning signs" or general rules, so really be careful.

First one looks like a Lactarius (milky). Did it ooze latex on the gills when bruised.

Last one could be Boletus Reticulatus or something similar.

I am sure the experts on the forum will help you more than I can.

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The first one does look like a Lactarius species. Not sure which one though. The next one down appears to be a Suillus of some sort, the lobster is edible if it isn't buggy and the last one if it is not bitter tasting is probably in the B. edulis group somewhere and is probably ok. Suillus are ok to eat but not the best in my opinion but I know people really like lobsters. Also not my favorite but still an edible. Boletes are ok to eat as long as they don't have red pores, stain blue and taste bitter.

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Yup, Larch Bolete looks like a good ID for the slimy reddish-brown one that shows a ring on the stalk. Like ladyflyfish says, the genus is Suillus. Full name Suillus grevillei. As the slimy Suillus go, this one's not a bad edible. Slimy cap cuticle should be removed.

The bolete with the "spider web" on the stalk looks like Boletus subcaerulescens. Although this species is named for its very faint bluing on the pores and/or flesh, some specimens show no staining at all. An excellent edible! As good as B. edulis. The "spider web" is called "reticulations."

Lactarius seems like a likely ID for that first one. But I would not rule out Russula. Sometimes R. compacta develops the depressed cap center. R. compacta bruises brown on the gills and smells a bit like raw fish, although more pungent.

If you plan to eat blue/black staining boletes, then knowledge of the various species is required. Some of them are sickeners.

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Thanks all.

If you plan to eat blue/black staining boletes, then knowledge of the various species is required. Some of them are sickeners.

Huh! This is exactly what I want to know. How do I find out. I've been trying to figure this out for years now.

Except some misterious reports of poisoning I found nothing.

The most common bolete I find is the one with brown or brown reddish cap with blackish reticulations. Usually they turn blue when I trim the stem.

Here's one:

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And those look much darker brown than usual, different 'kind'?

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Any chance of ID for those? I know the photo is poor. I think they're edible :eyebrow:

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I know this one is not good :)

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Thanks again.

For reference, I grew up in Eastern Europe, now live in Canada. I used to pick fair amount of mushrooms back home.

I know how dangerous mushrooms can be and try to pick what I know only, but those boletes drive me nuts :)

all boletes back in the old world were good edibles or so we thought.

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I meet a lot of East European immigrants who eat a wide range of boletes... some that are reported as poisonous. One Russian fellow once told me --about the Boletus subvelutipes in his basket-- "Boil them and then they are good to eat." But I am concerned, as we may have species of boletes here in NA that do not occur in Europe. For one, Boletus huronensis has been associated with at least one serious poisoning incident.

H&t, the boletes in your most recent post are species of Leccinum. The stalks are not reticulate, the little black dots on the stalk are called "scabers." Leccinum mushrooms are often called Scaber Stalks. Most species of Leccinum are edible, but there are reports that orange-capped types --especially ones from the Rocky Mountains or Michigan-- have caused sickness. Some of these reports are serious. My wife and I eat the various red and gray capped varieties that occur here in eastern NA.

You haven't indicated where in Canada you live. But I'm guessing it's east of the Rocky Mountains. The last photo posted looks like the pale-capped eastern NA version of Amanita muscaria.

The group/cluster of small brown mushrooms look like a type of Cortinarius. To be avoided ! Possibly poisonous!

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I am in Ontario.

My wife's grandfather used to say - boil any mushroom for a few hours and they're good ;)

I guess he still avoided the obvious poisons like death caps.

Did you see that Russian ever again? ;)

I am getting nervous about eating boletes...

The last one I thought could be Armillaria. good thing I didn't eat it :)

thanks again.

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There are many types of poisonous mushrooms that remain dangerously poisonous even after boiling.

Learning the edible types available in any area of the world means that one learns them one at a time. H&t, the reddish-brown Scaber Stalks are a good one to start. Try just a little at first to see if you or your wife is sensitive to them. Some people have a bit of difficulty digesting Leccinum. Although boiling is not required with this type, they should be well cooked. When I prepare Scaber Stalks I fry the slices until they begin to get brown. My wife and I really like them. Try to learn all of the characteristics of this one type... the color of the cap, the color of the pores, the color of the cut flesh, the staining reaction (color change on flesh), the type of surface on the stalk, whether the cap cuticle (surface) overhangs the cap margin, differences between newly sprouted ones and older ones...

Learning all the edible mushrooms mushrooms that appear in one's area means learning ALL the mushrooms that typically appear. And even when you think you've seen them all, new types will appear. Some species are not seen for several years, and then one year there are lots of them. You need to recognize each edible type very well, recognize the ones that are similar, and be prepared to encounter new ones. Using several field guides and online sources is recommended. Sometimes we can answer questions here at WM.

When in doubt, throw it out.

If there is a mushroom club in your area, then it is highly recommended that you join. The best resource is the experienced local mushroom hunters you will meet.

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Thanks, Dave and all.

There are many types of poisonous mushrooms that remain dangerously poisonous even after boiling.

Clearly understood.

I considered joining Toronto club, perhaps I will. I am more of a loaner type of person, clubs are not my thing. But I need to learn from someone local, that's clear.

Any recommendation for decent book for NE/Canada? I don't need comprehensive guide for all the worlds or NA.

perhaps

Edible and Medicinal Mushrooms of New England and Eastern Canada?
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Here are a few recommendations: 1. Mushrooms of Northeastern North America by Bessette/Bessette/Fischer, Audubon guide by Lincoff, Mushrooms of North America by Phillips are a few. Also, Mushroom Expert is a great online source. And, the Phillips species list is available online. Here are the links.

http://www.mushroomexpert.com/

http://www.rogersmushrooms.com/gallery/default~GID~253~chr~a.asp

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