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Mushrooms id


Djohnson

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Well, deciding to eat a mushroom is the responsibility of the consumer of the mushrooms. I eat and enjoy Oyster Mushrooms (always cooked). I think the ones seen here are Oyster Mushrooms. But the mushrooms are in your hands, Djohnson. This discussion should be viewed as one among many potential sources of information. If you want to increase confidence in an ID then there are different levels of analysis: gross morphology, the readily observable traits like the lateral attachment to wood, the decurrent gills, the growth habit in shelf-like groups. Then there's spore print color, collect on each of white/black non-porous surfaces. Beyond spore print color there's microscopy.. spores and other features best viewed at 400x or even 1000x.

Oysters are not real difficult to learn to recognize. But there are a few types that are somewhat similar. Pleurocybella porrigens (Angel Wings) is daintier, pure white, grows on wood of conifers, and have white spore prints. Crepidotus species are smaller than Oysters and have brown spore prints. Lentinellus have fairly tough flesh, jagged gill edges, a bitter/acrid taste, and white spore prints. 

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Eat a small amount at first if you are going to try them. Oysters are one of very small group of mushrooms where misidentifying them will only end in a bad dining experience. Harvest them carefully so that they will grow back for years to come, eat a small amount, and if after a day or two you enjoyed the taste and had no gastric upset....you have found your new oyster spot. In some of the pics you may want to do a little trimming in areas as they are a little past prime.

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