mushroom question

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Frank Deis

Frank Deis
I know some high powered mushroom guys are on here.

Today, in someone's front yard, I picked these guys. At first I was thinking "boletus" because of the lack of distinct fins. But I think the Cepe looks more like a paper with many pinhole punctures.

Any idea what this might be?

mush.jpg
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originally posted by Frank Deis:
mushroom questionI know some high powered mushroom guys are on here.

Today, in someone's front yard, I picked these guys. At first I was thinking "boletus" because of the lack of distinct fins. But I think the Cepe looks more like a paper with many pinhole punctures.

Any idea what this might be?

mush.jpg
F
Click to expand...
the one on the right looks a little like Richard Nixon
 
They are in the same general neighborhood as Boletes (a big crowd, btw), but they look to me like they might be Suillus. Really slimy on top?
 
Yes, pretty slimy and they left brown powder on my fingers.

Not worth risking my life for an omelet I suppose?

BTW if anyone shops at Costco, look for the Chanterelles. A big one pound tray for $9.99

Pretty tasty.

Thanks Joe.

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originally posted by Frank Deis:

Not worth risking my life for an omelet I suppose?
Click to expand...
Even the best Suillus don't thrill me for eating. They don't just feel slimy.

OTOH, there are folks from Poland and Russia who pickle the little ones. They eat them with vodka (shockingly) and value the soothing sliminess as they go down in between vodka shots. So don't let me discourage you.
 
originally posted by Sharon Bowman:
In France, they tell me the yellow gills is bad biz. But, yes, defer to specialists.
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You are so right not to follow simple rules like that. None of them really work. Must take mushrooms seriously and know them as individual species.
 
those mushrooms just plain look too long in the tooth and like they've been in too wet an environment. furthermore, before eating you should run them by someone that really knows their mushrooms. the bellyache will remain long after the thrill of foraging has past.

the yellow pores look like it might be a bitter bolete. appropriately named. but i've never seen bolete gills with pores that large.
 
originally posted by SFJoe:
Of course if it is a fungus day all bets are off.

Or is it a tinfoil hat day? I forget.
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Interesting point.
Are mushrooms best harvest on fruit days? Root days? Flower days?
 
originally posted by SFJoe:
originally posted by Frank Deis:

Not worth risking my life for an omelet I suppose?
Click to expand...
Even the best Suillus don't thrill me for eating. They don't just feel slimy.

OTOH, there are folks from Poland and Russia who pickle the little ones. They eat them with vodka (shockingly) and value the soothing sliminess as they go down in between vodka shots. So don't let me discourage you.
Click to expand...

I grew up, I think, eating these slimy little things, and yes, they did go down like slugs, but if you slather enough butter on them anything can be palatable.
 
originally posted by MarkS:
originally posted by SFJoe:
originally posted by Frank Deis:

Not worth risking my life for an omelet I suppose?
Click to expand...
Even the best Suillus don't thrill me for eating. They don't just feel slimy.

OTOH, there are folks from Poland and Russia who pickle the little ones. They eat them with vodka (shockingly) and value the soothing sliminess as they go down in between vodka shots. So don't let me discourage you.
Click to expand...

I grew up, I think, eating these slimy little things, and yes, they did go down like slugs, but if you slather enough butter on them anything can be palatable.
Click to expand...

Mmmmmm, poor man's peaches.

poor_mans_peaches.jpg
 
It's definitely a Suillus, possibly two old, damaged S. bellinii, here photographed by a colleague in the Madrid Mycological Society:

suibel20.jpg
S. bellinii, as other Suillus, is actually pretty good to eat. My old house in the Guadarrama mountains was surrounded by S. luteus in the fall, and there's a pretty good Italian recipe for a Suillus lasagna - plenty of tomato sauce and parmesan helps. But there is a culinary must with Suillus: you always peel off the viscous upper skin, and you never clean them under lots of running water, because they get waterclogged very easily.
 
originally posted by VS:
It's definitely a Suillus, possibly two old, damaged S. bellinii, here photographed by a colleague in the Madrid Mycological Society:

suibel20.jpg
Click to expand...
Oh, c'mon, Victor, you know those are the FSWCE species names. Frank has Suillus Rutgersii, I think.
 
originally posted by Sharon Bowman:
In France, they tell me the yellow gills is bad biz. But, yes, defer to specialists.

Or purchase at retail.
Click to expand...

Genrally it's the red pored that are the real bad biz (with names like Satan's Bolete to boot). The suillus, for me at least aren't worth the trouble.
 
By Sharon's Law, wouldn't chanterelles be forbidden?

They are quite yellow and quite gilly.

Or are they the exception that proves the rule?

It's been wet here -- I suppose I have better things to eat than mushrooms that my neighbor's pets have peed on.
 
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