Mushroom and other wild edible foraging

SilverFly said:
Thanks. Wasn't going to eat these. They're too soft and old even with a positive ID.

I've seen a few white chantrelles years ago and remember them being much "stockier" and wavy looking. Basically just like goldens except for the color. On these, the stipes are very tall/thin, the gills look too thin/papery, and the cap aren't quite wavy enough. And yet the stipes weren't hollow and were fiberous when split. At this point just curious as to what they are.
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ya you're right about white chanterelles being stockier and more chunky. chanterelles also have the "string cheese" look when you peel little bits off.
 
SilverFly said:
Thanks. Wasn't going to eat these. They're too soft and old even with a positive ID.

I've seen a few white chantrelles years ago and remember them being much "stockier" and wavy looking. Basically just like goldens except for the color. On these, the stipes are very tall/thin, the gills look too thin/papery, and the cap aren't quite wavy enough. And yet the stipes weren't hollow and were fiberous when split. At this point just curious as to what they are.
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My first guess is some kinda of Russula. Those usually have a shorter stem though but one of my books says they can have a longer stem like the ones in your pictures.

Found this resource that breaks them down for comparison.

Below is a pic of some white chanterelles I found in September for your reference.

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Semper_Fly said:
My first guess is some kinda of Russula. Those usually have a shorter stem though but one of my books says they can have a longer stem like the ones in your pictures.

Found this resource that breaks them down for comparison.

Below is a pic of some white chanterelles I found in September for your reference.

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Thanks. Those are definitely what I wanted to find! I'm not familiar with Lactarius but these were definitely not Russulas since the stipes didn't break easily, and actually shredded a bit like a chantrelle. I've picked verpas, morels, a few golden chantrelles over the years. Beyond that I'm still on the steep end of the learning curve. Yet I've heard that chantrelles are relatively safe as a starter mushroom since there are few look alikes. As far as I can tell, whatever I found are not the usual false chantrelles, woollies, etc... Kinda concerning actually.
 
SilverFly said:
Thanks. Those are definitely what I wanted to find! I'm not familiar with Lactarius but these were definitely not Russulas since the stipes didn't break easily, and actually shredded a bit like a chantrelle. I've picked verpas, morels, a few golden chantrelles over the years. Beyond that I'm still on the steep end of the learning curve. Yet I've heard that chantrelles are relatively safe as a starter mushroom since there are few look alikes. As far as I can tell, whatever I found are not the usual false chantrelles, woollies, etc... Kinda concerning actually.
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I’m thinking those are another type of Clitocybe, not sure which variety.
 
Was clearing some dead branches yesterday and found another oyster mushroom log. There were some big ones but they were old and slimy. Picked a couple small fresh ones. Not sure if oysters produce from the same log more than once? Also found some fresh turkey tail.

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Edit: Never had wild oyster mushrooms before. Dry sautéed then in a bit of olive oil. Was not expecting some of the best mushrooms Ive ever tasted.
 
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Found a big flush of fresh turkey tail today. Been taking TT and other mushrooms as supplements for a while now, and (knock on decaying wood) I cant remember the last time I was sick. Cut up this batch into slivers to dry for making tea. Not bad with some ginger, cinnamon and honey. Free medicine!

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No pics but finally tried nettles. I was a bit skeptical, especially after being stung through nitrile gloves. Sautéed until fully wilted in hot oil with salt and pepper. Looked like wilted spinach and didnt sting. Taste was a pleasant surprise. I was expecting something bitter, or maybe grassy tasting, but no. Closest flavor would be spinach, but not quite. Stems are a bit chewy but edible.
 
SilverFly said:
No pics but finally tried nettles. I was a bit skeptical, especially after being stung through nitrile gloves. Sautéed until fully wilted in hot oil with salt and pepper. Looked like wilted spinach and didnt sting. Taste was a pleasant surprise. I was expecting something bitter, or maybe grassy tasting, but no. Closest flavor would be spinach, but not quite. Stems are a bit chewy but edible.
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My partner has made pesto from stinging nettles before. Wasn't too bad and it kept well in the fridge. Something to consider for next time?
 
SilverFly said:
No pics but finally tried nettles. I was a bit skeptical, especially after being stung through nitrile gloves. Sautéed until fully wilted in hot oil with salt and pepper. Looked like wilted spinach and didnt sting. Taste was a pleasant surprise. I was expecting something bitter, or maybe grassy tasting, but no. Closest flavor would be spinach, but not quite. Stems are a bit chewy but edible.
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You can also blanch them in boiling water, then use fresh or freeze. They can go right in a salad or other dish that way. And maybe my favorite part of that preparation—nettle tea! It tastes fine, not amazing but not bad, but it feels like some magical energy elixir to me—actually invigorating.
 
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