Mushrooms (Main Course)

[ColinM]

I was inspired by the hors d'oeuvre Tristan brought us, so I thought I'd add some more.
These are a mixture and I'm sure many of you will have other interesting mushrooms you'd like to add to these

As always, only edible where indicated:

Some Welsh puffers



A lurking Scarlett Waxcap



I've no idea what variety this is, but maybe its ancestors inspired painters like Rubens?



Here's a Wood Blewit from Bristol. These are edible and quite tasty



This was my plunder at the end of a recent foraging trip. Blewits in the foreground, fuzzily behind, some Meadow Waxcaps
These were cooked up to make a tasty mushroom pâté.




Do any of you have some of your own you'd like to add?

[Tristin]

Wow, that Waxcap is gorgeous!  We gathered a decent amount of Blewits that trip ourselves. 

Here's a picture of the most delicious mushroom I have had, the Shaggy Parasol.  Nutty and somewhat caramel flavor!  Sadly I only had my phone with me.

[ColinM]

Thanks Tristin, that shaggy parasol looks magificent. Do you just fry something like that, or do you have more exotic revipes?

Meanwhile there's another shot of the scarlet waxcap herehttp://nikongear.net/revival/index.php/topic,1426.msg26993.html#msg26993

[rosko]

Do you just fry something like that, or do you have more exotic revipes?

It is a good way to fry mushrooms, but there are more recipes like roasted with stuffing or with garlic and parsley butter.

Frying mushrooms is the best way in my opinion, in order to get more flavor, even when you want to ad them to a stew or a sauce.

You can also slice them raw (when new and firm) with just lemon juice, salt, pepper and olive or walnuts oil.

Tristin's parasol mushroom can be grilled on a barbecue (discard the leg, though, too fibrous)

Below. my favorite mushroom, the king of the forest...(harvested in the New Forest, Hampshire).

[ColinM]

Below. my favorite mushroom, the king of the forest...(harvested in the New Forest, Hampshire).

Beautiful Cep Rosko. Having tried cooking these fresh, I eventually found I enjoyed their flavour after dlicing and drying them.

[rosko]

Another cep. Red slalked bolete (Boletus erythropus).

Said as edible when cooked, but poisonous if raw. i never try to eat so far, but I will try it next year if I find some.

[ColinM]

Ah, those characteristic gill/pores.
Many people wouldn't be attracted to pick a specimen that looked like this, but luckily you have the knowledge.

The friend who organised the trip I went on also runs foraging trips in the New Forest. I understand it's getting a steady increase in the number of visitors. When I was young, we camped there and picked mushrooms for breakfast.

Which part of France do you have most fun finding fungi?

[Bjørn Rørslett]

My girl friend loves picking mushrooms and I love eating them. A very satisfying enterprise.

Every summer we stay for a week in an island where the forest floor is covered by Cantherellus cibarius. An excellent tasty fungus.

(snapshot with a Coolpix AW100, by the way)

[rosko]

Which part of France do you have most fun finding fungi?

Obviously South-West of France. Moreover, Boletus edulis is called ''Cèpe de Bordeaux''...

Some people there would prefer to give you their wife rather than learn you where they find ceps ! , because is a secret and they will die with it... . Omertà !

More seriously, ceps are said to grow at the same locations every years which I could notice by myself.

Below, an harvest (mostly chanterelles) from a forest between Hampshire and West Sussex around Midhurst.

[Wannabebetter]

Not quite sure what I have here. All I know is, it's some mid-autumn fungi from the lower Hudson Valley. And I do hope I'm on topic. However, just as a cautionary disclaimer: I would not recommend this specimen grace any "main course", unless that course be an university level advanced biology elective. Culinary arts students need not apply!

[Bjørn Rørslett]

It is a wood-living resupinate fungus. Not edible.

On a tangential note, don't upload images in full size. This serves no purpose. NG is not meant to be a repository for every snapshot. In fact, your image shouldn't have been possible to upload as it exceeds the site constraints! Obviously we have a bug here and it's not the fungus

I might remove it, rescale and add the image to your post again, so no need to act as long as you remember not to dump full-sized images onto NG again ...

[Wannabebetter]

Thank you for identifying the specimen! And, I do beg your pardon! It was my first attempt at posting an image -- and I did endeavor to down-size it, however failing in the effort. Ever vigilant, you got to my post before I managed a (now moot) addendum to my own statements. I hope I haven't caused you any unnecessary work. And, please, just let the image go! I'll re-post something suitably not a "snapshot" as soon as I've attained the requisite skill. That's what I'm here for: to learn from my betters.

[Bjørn Rørslett]

You misunderstand me - the image wasn't what I would designate a "snapshot". Just a way of saying that one should think twice before posting images as we are not like Facebook or "social" media at all, and that consideration extends to the image size as well. Dumping full-sized images indiscriminately onto NG to make it a "album" of holiday snaps for example is in violation of the site rules and also is against our hosting provider's regulations.

I can attach the rescaled image again to your post as it still is on my hard drive.

[Tristin]

Nikkor 105mm f/1.8 Ai-s + 6T @ f/11

A lone mushroom in  a small concrete planter box outside a bank I spotted whilst out for coffee.  Mushrooms everywhere!

Bjørn, any chance we can get this changed to a themed thread?

[Seapy]

Found these in my 2007 folder, I had no idea it was so long ago.

D200, first two Micro Nikkor 60mm  f2.8, @ f2.8 1/60sec, ISO 200; last image, 80-200 @ 80mm, f2.8 1/200sec ISO 800

panaeolus semioatus?


lactarius rufus?


unknown fungus


Taken at Gummers Howe overlooking Lake Windermere.