Kingdom Fungi

[Oaktavia]

@twin so rad I love the spooky name

[anodyne]

Great thread folks. Mushrooms have been a life/game changer for me, kicking some bad habits and triggering a health/fitness lifestyle I didn't know I had in me ... sadly it took until my 50's to find it. Good stuff!

[goosehd]

@twin I found them here as well (a few years ago) and had to look them up as I had never seen them before.

[twin]

Saw this today.

[Oaktavia]

Spotted some chicken of the woods mushrooms off the C & O canal near Shepherdstown in Maryland today. We will eat dis.

[twin]

@Oaktavia How was it?

[twin]

This red one.

[Oaktavia]

@twin from closer inspection, they were a little older than I had realized. I chose not to eat this cluster. I have had some before though, breaded and fried tastes sort of like chicken tenders.

[twin]

@Oaktavia Someday we will try to eat them also.

[Oaktavia]

@twin if they look slimy, or darker in some areas. Or too buggy, no go. Its pretty obvious when they are too old. I have found chicken of the woods probably 7-8 times at least but only found 1-2 of those times they were ready for consumption.

[SKT]

Kind of a crap pic but can anyone tell what these little cap/umbrellas are?

[Oaktavia]

In the backyard, pretty wild looking. Anybody know what these are?

[twin]

@Oaktavia They look like Coprinus quadrifidus

[Oaktavia]

@twin Ah thank you! My first thought when I saw them was ink cap. Hope you are enjoying your July 4th weekend.

[SKT]

What do you guys think these are?

[SKT]

[SKT]

Can’t remember if I’ve posted about this before but we get Chanterelles every year under our Pin Oaks. Apologies for the poor pic

[seawolf]

@SKT Hell yes! What do you like to make with them?

[SKT]

@seawolf honestly it’s been a tough sell to get my kids to eat them just sautéed so I’ve held off being more adventurous. If you have a good recipe let me know and I’ll try it out next time we have a bunch pop up

[seawolf]

@SKT recipes? No. But I’ve used them before for various things. One of my favorites was boudin blanc with a chanterelle cream sauce. I seared the sausage, put it into porcelain ramekins, spooned some of the mushrooms and sauce over the sausage, and blasted it in the oven until it was piping hot and golden brown.