Can anyone lend me your eyes and thoughts on a few different specimens?
Posted 28 September 2020 - 10:57 AM
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Posted 28 September 2020 - 11:06 AM
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Posted 28 September 2020 - 11:15 AM
Those are not armillaria (honey mushrooms).. I would not eat them...
The first photos look to be amanita of some type but it is hard to say which at this stage.
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Posted 28 September 2020 - 11:18 AM
Posted 28 September 2020 - 11:23 AM
Caps that are open all the way up are usually no longer good/palatable to eat. And it's generally advised to not consume fresh mushrooms in general, particularly from the wild (cook 'em in something).
Make sure that any wild fungi that you do eat has been identified to species with 100% certainty, and even then always leave a sample uncooked just in case (helps the doctors diagnose a potential poisoning if that becomes an issue).
And FWIW, those are definitely not Armillaria sp.
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Posted 28 September 2020 - 11:26 AM
Posted 28 September 2020 - 11:32 AM
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Posted 28 September 2020 - 11:35 AM
the honey's I find are long stemmed with small caps... these are not them.. There are multiple varieties in the Armillaria family that are edible and are called "honey" mushrooms by some but the ones in the photos do not resemble any of the ones I frequently forage.
The Amanitas are a different story. There are some edible amanitas and there are some deadly amanitas.... They are characterized, partially, by the universal veil or vulva from which they fruit, the remnants of which give the mushroom its "warts" or splotches on the cap... I am not well versed in the edible amanita varieties.
Posted 28 September 2020 - 11:37 AM
the bicolor boletes? There are edible boletes that are read, however, many of the ones that appear to be red are unpalatable...
Posted 28 September 2020 - 11:43 AM
Posted 28 September 2020 - 11:59 AM
those are bi-color boletes unless I am mistaken... All boletes have pores on the undersides.. The bi-color are best eaten when they are a deep, brick red... If eaten when brighter red, there are often larva ingested..
There is a segment of the population who do not tolerate eating them very well... food for thought...
Posted 28 September 2020 - 12:05 PM
Posted 28 September 2020 - 12:09 PM
Posted 28 September 2020 - 12:17 PM
I prefer chanterelles and aborted entoloma to the morels in many cases, but that is just me.. A good oyster mushroom is right up my alley also...
Posted 28 September 2020 - 12:20 PM
Posted 28 September 2020 - 12:22 PM
Posted 28 September 2020 - 01:40 PM
The bolete's were quite good. Red with pores on the underside. Turn blue almost instantaneous when cut or broke. Peeled and cleaned we sauted them with some butter. Oh I forgot to mention my general area. Western nc, I can quite literally throw a rock and land on the Cherokee indian reservation.
When I lived on the border of TN and NC (~15 miles north of Georgia) I found a huge flush of Sparassis crispa that was the tastiest mushroom I've ever had (wild or cultivated). Sauteed in butter it had the taste and texture of lobster. Highly recommended.
Posted 28 September 2020 - 06:50 PM
Amanita muscaria var. guessowii
Very interesting mushroom but requires serious research and understanding.......
Seeing the pulling of all your pins out kinda makes my heart ache a little but as can be seen I have them popping here right now too......
Certainly NOT to be mistaken as residing in the same family and function as the psilocybin......beautiful to photograph as they grow and develop...
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Posted 29 September 2020 - 01:48 PM
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