Sglass
 
  1  
Reply Sat 3 Nov, 2007 10:15 am
mushmire (fly agoric).

On my field trips with Oma and Tante Zeme in the New Hampshire woods in search of the eatable mushroom, I would frequently get admonitions not to pick the mushrooms that had pimples on them, that these were mushmire.
0 Replies
 
Steve 41oo
 
  1  
Reply Sat 3 Nov, 2007 11:22 am
mushmark
0 Replies
 
Sglass
 
  1  
Reply Sat 3 Nov, 2007 11:57 am
Steve 41oo wrote:
mushmark

what language?
0 Replies
 
Steve 41oo
 
  1  
Reply Sat 3 Nov, 2007 11:59 am
my own, recently invented to bookmark mushroom page
0 Replies
 
Rockhead
 
  1  
Reply Sat 3 Nov, 2007 12:56 pm
Mushmark as well. (maybe this will catch on)
0 Replies
 
CatFisH
 
  1  
Reply Sat 3 Nov, 2007 08:12 pm
mushmark...

Blue Lactarius...edible and easy to ID...

http://img.photobucket.com/albums/v722/kingfish711/2007/Lactariusindigo1R.jpg

http://img.photobucket.com/albums/v722/kingfish711/2007/Lactariusindigo2R.jpg
0 Replies
 
ossobuco
 
  1  
Reply Sat 3 Nov, 2007 09:41 pm
I've never heard of those. Eerie... do they taste good?


Picturing the dish... blue mushrooms with.. er.. ah..
0 Replies
 
dagmaraka
 
  1  
Reply Sat 3 Nov, 2007 11:51 pm
Hmm. never seem blue lactarius either. I will certainly be on a lookout... they seem kinda hard to miss.
0 Replies
 
CatFisH
 
  1  
Reply Sun 4 Nov, 2007 09:38 am
Lactarius...cooked in a bit of olive oil they taste as good as supermarket button mushrooms...never found enuff at once to make a sauce...summer thru early winter after a good rain is when I see them...


Amanita umbonata...supposedly edible...I shy away from Amanitas...

http://img.photobucket.com/albums/v722/kingfish711/Amanitaumbonata1.jpg
0 Replies
 
Sglass
 
  1  
Reply Sun 4 Nov, 2007 10:30 am
Does anyone have experience putting up mushrooms, canning etc?
0 Replies
 
dagmaraka
 
  1  
Reply Sun 4 Nov, 2007 11:12 am
yes, we do that all summer long. or used to, back when i lived in slovakia.

when it comes to boletus-related species, we usually slice them thin and let them dry spread out on newspapers. best is to hang gauze like a hammock and let them dry that way, but newspaper will do just fine.

you can also pickle them (chenterelles and the like) in vinegar (add some onions or peppers if you like) or in lard, if you dare (this makes them excellent for cooking - we add those to fatty stuff like potato latkes, or omelettes, with meat...etc)
0 Replies
 
dadpad
 
  1  
Reply Tue 6 Nov, 2007 12:19 am
Ive decided mine is Chlorophyllum rhacodes

http://www.mushroomexpert.com/chlorophyllum_rhacodes.html

Spore print: White possibly creamy,

Stem: 1-3 cm Thick, bruises brown/orange, knob on the end. Double-edged, moveable ring.

Cap: Convex to nearly round when young, at first smooth and brownish, but soon breaking up so that the center remains smooth (or cracked) and brown but the rest of the surface consists of shaggy scales with brownish tips over a whitish background.

Flesh: Whitish throughout, but typically turning pinkish orange, then slowly brownish when sliced (especially near the apex of the stem); thick.
0 Replies
 
dagmaraka
 
  1  
Reply Tue 6 Nov, 2007 01:01 am
i agree. spore print excludes the bad guy as a possibility. yay, the Good wins!
0 Replies
 
DrewDad
 
  1  
Reply Sat 17 Nov, 2007 10:51 am
Pilot Lands Copter to Pick Mom Mushrooms
0 Replies
 
littlek
 
  1  
Reply Sat 17 Nov, 2007 11:12 am
seems silly to get all worked up about......
0 Replies
 
 

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