NikonGear'23
Images => Nature, Flora, Fauna & Landscapes => Topic started by: David Paterson on September 07, 2016, 13:04:03
-
Today's dog-walk was quite productive - chanterelles are everywhere around Killin at this time of year; also ceps, though these two quite large ones are past their best. I'll let Mayumi decide if they are edible.
-
There is a very toxic American mushroom that is very similar to a very popular edible Asian mushroom, which in turn is not too dissimilar to the lighter coloured ones in this image that have killed large numbers of unsuspecting people here in Australia. Let us hope that they have not made it into Scotland.
I do however like the combination of colours in this image.
-
Thanks, Hugh - I'll be doubly/triply careful. I'm pretty sure these are chanterelles but we'll do all the identification routines again.
And they are very pretty which is why I bothered to photograph them. :)
-
Dave, I would NEVER eat any mushrooms found in the field. It's no worth taking risks, no matter how yummy they may look!
-
No matter how well take is the picture, I am much more excited about the actual things it shows.
When it comes to edible mushrooms I am as keen as a Hobbit, and very envious of your chanterelles (normally I would be even more so about the porcini, but these seem past their prime).
Incidentally I just found and collected a bag full of Boletus luridus under the trees surrounding the car park at work, but these are nowhere as tasty as the species you have, and best not eaten in large amounts.
-
Dave, I would NEVER eat any mushrooms found in the field. It's no worth taking risks, no matter how yummy they may look!
I used to think the same way, but I no longer do. If identification is absolutely positive and they come from a known location, then I have no hesitation. But if there is any doubt whatsoever, I don't take any risk.
No matter how well take is the picture, I am much more excited about the actual things it shows.
When it comes to edible mushrooms I am as keen as a Hobbit, and very envious of your chanterelles (normally I would be even more so about the porcini, but these seem past their prime). Incidentally I just found and collected a bag full of Boletus luridus under the trees surrounding the car park at work, but these are nowhere as tasty as the species you have, and best not eaten in large amounts.
This has been a bumper year for porcini - even right here in our own garden, at least 20 good specimens - but I still much prefer the chanterelle; I just don't like the texture of porcini when cooked, and we mostly slice and dry them and use them later in soup.
Hugh - if you're still listening - we had the chanterelles for lunch (after due diligence) - delicious. But I take your point (and Akira's); you can NOT be casual about these things.
-
Dave: Chanterelles it certainly is. Savour their taste. Can also be dried for later use.
There are no true alternatives to the unique chanterelles and the only species coming (not very) close is edible too, but not tasty. The false chanterelle also is way more red in appearance.
-
Dave: Chanterelles it certainly is. Savour their taste. Can also be dried for later use.
I find chanterelles best fresh, porcini (ceps) fare much better than chanterelles when dried.
A personal matter of taste, obviously.
-
yummy & great colors!
-
Dave, I am glad it all worked out. As I recall from a recent post you have an Asian wife who is a very keen gardener, so her knowledge should be an invaluable input to yours when making identifications between local and exotic & edible and toxic fungii.
I confess that I am pretty conservative where food identification is concerned and I lack the knowledge to discern the sometimes subtle differences between what is edible and what is toxic.
.............................
I still love the colours of autumn and the colours in the image that you posted - sorry to have side tracked matters on this occassion.
.............................................................
Hugh - if you're still listening - we had the chanterelles for lunch (after due diligence) - delicious. But I take your point (and Akira's); you can NOT be casual about these things.
yummy & great colors!
-
Chantarelles...oui!!!
-
Awesome! Those look yummy enough to eat off the page. Most 'shrooms found around here are of the nasty variety. My brother in Florida has good luck finding chantarelles in the forests there. I'm partial to porcini myself :).
-
Fantastic harvest
-
Thanks, Hugh, Sten, John and Armando.
Fresh chanterelles are a very beautiful colour but I should have taken more care with the little still-life (hand-held, 50/1.8G at f5.6, light from the kitchen window). There is an OOF stalk in the foreground which spoils the image somewhat.
-
Ah... Hard to resist...
Interestingly, what you show is called girolle in French, while chanterelle (also a French word) points to a wider group of mushrooms.
This variety is hard to mistake with something else in my area, so it is pretty risk-free. And so are ceps of course.
The weather has beed much too dry here lately to allow any kind of mushroom to grow. Just for that, my sone and I are hoping for rain.
-
Ah... Hard to resist...
Interestingly, what you show is called girolle in French, while chanterelle (also a French word) points to a wider group of mushrooms.
This variety is hard to mistake with something else in my area, so it is pretty risk-free. And so are ceps of course.
The weather has beed much too dry here lately to allow any kind of mushroom to grow. Just for that, my sone and I are hoping for rain.
Chanterelle is the official name for this mushroom in English.
As it often happens for good things to eat, the British don't have words of their own for them (I wonder why? ;) ) and they resort to borrowing words from other languages: chanterelle, cep, aubergine, courgette (zucchini, from Italian, in America)... the list goes on.
-
as long as we all agree they are delicious...
borrowing the name from another language adds a touch of exotism!
-
Thank you, Olivier and Simone - I bow to you superior knowledge.
Olivier - that's very interesting about girolles. I had heard the word before but wasn't sure what it referred to.
-
Simone, my foodie daughter claims that UK food is decidedly better in Scotland. Maybe Dave is onto something! :P
Chanterelle is the official name for this mushroom in English.
As it often happens for good things to eat, the British don't have words of their own for them (I wonder why? ;) ) and they resort to borrowing words from other languages: chanterelle, cep, aubergine, courgette (zucchini, from Italian, in America)... the list goes on.
-
Simone, my foodie daughter claims that UK food is decidedly better in Scotland. Maybe Dave is onto something! :P
Let's face it, EVERYTHING is better in Scotland. ;) ;) ;)