Mycophagy
truffl...@my-deja.com
about this subject. But in adding the species I have tried over the past
15-25 years, I suddenly realized I've eaten quite a few species.
How many and what kind have you eaten?
Cantharellus formosus
Cahtarellus subalbidus
Boletus edulis
Tuber gibbosum var. autumnale
T. gibbosum var. gibbosum (spring gibbosum)
T. murinum
T. califoricum
Leucangium carthusiana
Martellia brunnescens
Martellia subochracea
Hysterangium crassa
Morchella elata
Morchella clavipes
Morchella esculenta (or near species)
Gyromitra gigas
Macrolepiota rhacodes
Lepista nuda
Auricularia platyphylla
Hymenogaster parksii (never knowingly again!)
Barssia oregonensis
Marasmius oreades
Pleurotus ostreatus
P. columbianum
Lentinula edodes
Geopora cooperi var. cooperi
Geopora cooperi var. gilkeyae
Alpova diplophloeus
Pluteus cervinus
Agaricus bisporus
A. augustus
Coprinus comatus
C. disseminatus
Psilocybe coniferum (a mistake, and unusual experience I don't wish to
duplicate, as I had _thought_ it was something else!)
Laetiporus sulphureus
Grifola frondosus
Tricholoma magnivelare
Suillus luteus
Flammulina velutipes
Dentinum repandum
Pleurocybella porrigens
Sparassia radicata
Melanogaster tuberiformis
M. variegatus
Craterellus cornucopoides
Daniel B. Wheeler
www.oregonwhitetruffles.com
Sent via Deja.com http://www.deja.com/
Before you buy.
Colin Davidson
<truffl...@my-deja.com> wrote in message
news:90a9l5$ob8$1...@nnrp1.deja.com...
> Mycophagy is the eating of fungi. I used to think that I didn't know much
> about this subject. But in adding the species I have tried over the past
> 15-25 years, I suddenly realized I've eaten quite a few species.
>
> How many and what kind have you eaten?
>
Hmmmm... Here goes (dunno if this is a complete list, it's always so hard to
remember them all). I've been lucky in that I've lived in several cities in
the UK, with very different geologies and climates. I've been into mushrooms
for about 11 years.
I've also been meaning to compile a list for ages, so here goes. Apologies
for dodgy taxonomy (especially the Russulas) and spelling.
Oddly enough, I've never eaten any of the milk caps. Something about the
smell has always put me off.
Agaricus bisporus
Agaricus silvaticus
Agaricus langei
Agaricus bernardii
Agaricus campestris
Agaricus silvicola
Agaricus comtulus
Agaricus bitorquis
Agaricus augustus
Agaricus macrosporus
Agaricus arvensis
Helvella crispa
Morchella esculenta
Morchella vulgaris
Laccaria amethysta
Laccaria laccata
Fistulina hepatica
Marasmius oreades (but who hasn't?)
Clitocybe nebularis
Clitocybe gigantea
Clitocybe odora
Clitocybe infundibuliformis
Peziza coccinea
Peziza aurantia
Cantharellus cibarius
Cantharellus infundibuliformis (over rated)
Calvatia exipuliformis
Calvatia utriformis
Calvatia gigantea
Lycoperdon perlatum
Lycoperdon pyriforme
Bovista plumbea
Bovista nigrescens
Suillus luteus
Boletus badius
Boletus luridus (only later have I found that some people can't eat it)
Boletus erythropus
Boletus edulis
Boletus chrysenteron
Boletus piperatus
Polyporus squamosus
Polyporus sulphureus
Grifola frondosa
Grifola gigantea (MUCH underrated, very tasty when young)
Leccinum versipelle
Leccinum crossipodium
Leccinum scabrum (blandest mushroom on the planet)
Pleurotus ostreatus (several coloured varieties, from almost white to nearly
black, and one with a greenish tinge)
Pleurotus cornucopiae
Coprinus comatus
Coprinus atramentarius (when I was too young to get served at the pub)
Coprinus disseminatus
Lyophyllum decastes
Lepista nuda
Lepista saeva
Lepista sordida
Lepiota rhacodes
Lepiota rhacodes var. hortensis (new on me this year, I was surprised by how
much it differs from other L. rhacodes)
Lepiota procera
Amanita fulva
Amanita rubescens (very well cooked, not worth it!)
Armillaria mellea
Calocybe gambosum
Tricholoma rutilans (looks much better than it tastes)
Russula cyanoxantha
Russula virascens
Russula densifolia
Russula parazurea
Russula atropurpurea
Russula nitida
Russula nigricans
Russula ochraleuca
Ryssula xerampelina (how IS the taxonomy on this one these days?)
Russula ionochlora
Russula claroflava (the best russula, IMHO)
Russula rosea
Edwin Hutton
>
> Mycophagy is the eating of fungi. I used to think that I didn't know much
> about this subject. But in adding the species I have tried over the past
> 15-25 years, I suddenly realized I've eaten quite a few species.
>
> How many and what kind have you eaten?
>
Going from memory here is my list (sout east UK)
Agaricus campestris
A. bisporus
A. arvensis
A. haemorrhoidarius
A. silvaticus
A. bitorquis
A. bernardii (only a little, rather nasty)
A. augustus
A. silvicola
Macrolepiota procera
M. rhacodes
Lepiota leucothites
Lepista nuda
Lepista saeva
Lepista inversa
Clitocybe geotropa
Clitocybe infundibuliformis = C. gibba
Laccaria amethystea
Calocybe gambosa
Sparassis crispa
Laetiporus Sulphureus
Cuphophyllus pratensis (or Camarophyllus p.)
C. niveus
Boletus edulis
B. radicans (I think)
B. erythropus
Xerocomus badius = Boletus badius
Leccinum scabrum
L. versipelli
L. aurantiacum
Morchella vulgaris
Morchalla esculenta (or something like that, not gyromitra e.)
Cantharellus cibarius
C. tubaeformis
Pluteus cervinus
Pleurotus ostreatus
Pleurotus cornucopiae
Amanita fulva
Tricholoma terreum
Beefsteak fungus (sorry I just can't recall the scientific name.)
41 in all, but I think there are a few others I have tried and
can't remember at the moment
Edwin Hutton
Edwin Hutton
>
> truffl...@my-deja.com wrote:
> >
> > Mycophagy is the eating of fungi. I used to think that I didn't know much
> > about this subject. But in adding the species I have tried over the past
> > 15-25 years, I suddenly realized I've eaten quite a few species.
> >
> > How many and what kind have you eaten?
> >
> List of 44 snipped.
>
> Going from memory here is my list (sout east UK)
(Alright I know one shouldn't answer ones own posts.)
Agaricus Macrosporus
Morchella esculenta (couldn't remember it before)
Marasmius oreades (but only when reasonably big otherwise it's hard
work)
Clitocybe odora
Leucopaxillus gigantea (worth a try, occurs late autumn to winter)
Calvatia excipuliformis
C. utriformis
Langermannia gigantea
Lycoperdon perlatum
Xerocomus chrysenteron (gets too mushy)
Coprinus comatus
Lepiota rhacodes var. hortensis
Armillaria mellea (very sickly, only once)
Russula cyanoxantha
R. cutefracta
R. heterophylla
R. vesca (these last 4 pretty good)
R. rosea (don't bother)
R. parazurea (probably, what I thought was cyanoxantha wasn't good)
Lactarius deliciosus
Lactarius deterrimus (not as good as deliciosus and best grilled!)
Boletus luridus (thought it was erythropus, not very good)
My total now up to 63 - a lot more than I realised.
I have not got round to the Grifola's, always got something better
after collecting it.
Colin - Clitocybe nebularis is quoted as risky - what is it like?
Amanita rubescens - How long should one cook it? I can not find
consistent comments on it (Marcel Bon says it's good but everyone
else reckons it needs care).
Edwin Hutton
Colin A. B. Davidson
"Edwin Hutton" <e.hu...@ic.ac.uk> wrote in message
news:3A2BCDB6...@ic.ac.uk...
> My total now up to 63 - a lot more than I realised.
>
> I have not got round to the Grifola's, always got something better
> after collecting it.
Mine seems to be growing too...It's amazing how manyt you try over the
years, isn't it?
>
> Colin - Clitocybe nebularis is quoted as risky - what is it like?
It's pretty good, kind of peppery. I believe that the problem is that like
any shrooms on leaf litter, it does tend to accumulate heavy metals. So I
think moderation is the order of the day!
> Amanita rubescens - How long should one cook it? I can not find
> consistent comments on it (Marcel Bon says it's good but everyone
> else reckons it needs care).
Oh, certainly be careful!
The main problem is confusing this species with other Amanitas, so take
extreme care with that. I cook them to smitherines, I only (very
occasionally) use them in casseroles.
truffl...@my-deja.com
"Colin Davidson" <c.dav...@biotech.cam.ac.uk> wrote:
>
> <truffl...@my-deja.com> wrote in message
> news:90a9l5$ob8$1...@nnrp1.deja.com...
> > about this subject. But in adding the species I have tried over the past
> > 15-25 years, I suddenly realized I've eaten quite a few species.
> >
> > How many and what kind have you eaten?
> >
>
> remember them all). I've been lucky in that I've lived in several cities in
> the UK, with very different geologies and climates. I've been into mushrooms
> for about 11 years.
>
some given to you, did you purchase any of them?
truffl...@my-deja.com
Edwin Hutton <e.hu...@ic.ac.uk> wrote:
> truffl...@my-deja.com wrote:
> >
> > Mycophagy is the eating of fungi. I used to think that I didn't know much
> > about this subject. But in adding the species I have tried over the past
> > 15-25 years, I suddenly realized I've eaten quite a few species.
> >
> > How many and what kind have you eaten?
> >
>
> Going from memory here is my list (sout east UK)
>
England being mycophobic, which I've seen repeated over and over again.
But it does seem to me you are more adventurous than I am willing to be,
especially with the Amanita fulva.
BTW, did you know that Tuber aestivum (summer truffle) is reported from
Great Britain under or near beech trees? Could be another addition to
your list!
Thanks for posting!
B.W. Freyburger
> about this subject. But in adding the species I have tried over the past
> 15-25 years, I suddenly realized I've eaten quite a few species.
>
> How many and what kind have you eaten?
>
>
> Daniel B. Wheeler
> www.oregonwhitetruffles.com
>
>
> Sent via Deja.com http://www.deja.com/
> Before you buy.
>
I gather our associates from the other side of the pond do not take to
oriental cuisine as they fail to list shiitakes or chinese black fungus.
You just can't have a proper hot and sour soup without Auricularia in some
form. No one seems to have listed straw mushrooms (Volvariella volvacea).
Also no one has listed enoki (Flammulina velutipes).
Anyway, here's my list, but I am sure I forgot some and probably expose
myself hereby to being found taxonomically out-of-date:
Agaricus arvensis
Agaricus bisporus
Agaricus campestris
Agaricus osecanus group
Agaricus silvicola
Agaricus sp. (many not identified down to species---luckily I never met an
Agaricus I didn't like)
Armillariella mellea
Armillariella ostoyae
Auricularia auricula
Auricularia polytricha
Boletus barrowsii
Boletus edulis
Calvatia booniana ?
Calvatia gigantea group
Cantharellus cibarius
Coprinus atramentarius
Coprinus comatus
Dentinum repandum
Flammulina velutipes (enoki)
Hericium erinaceus
Leccinum insigne
Lentinula edodes
Lycoperdon pyriforme
Macrolepiota procera
Morchella deliciosa group
Morchella elata group
Morchella esculenta
Pleurotis ostreatus
Suillus granulatus
Suillus kaibabensis
Volvariella volvacea
Also an anise smelling fungus that grew on the downed trunks of ponderosa
pines in the mountains of eastern Washington. I am not sure what it was but
local people claimed it was rather good and quite edible. It was. This was
almost 25 years ago and I don't remember much more about it, but have not
seen it in the southwest even though ponderosa pines are abundant. Any
ideas?
There are probably some I have tried and forgotten to include.
I currently have dried spcimens of the following waiting for me to try them
sometime when I get around to it:
Albatrellus ovinus**
Albatrellus confluens?**
Amanita caesarea group (maybe I will get up the nerve to try this)
Dentinum umbilicatum
Flammulina velutipes (wild)
Leccinum subalpinum
Lentinus ponderosus
Lepista nuda
Russula xerampelina**
Suillus americanus/sibiricus
Suillus lakei**
The following are plentiful here in wet years and the next time we have a
wet summer (the last one certainly was not) I may try them:
Clavariadelphus truncatus*
Helvella lancunosa**
Hygrophorus erubescens*
Hygrophorus speciosus*
Lactarius probably barrowsii* (I always ignored this Lactarius which is
plentiful in many areas where I find Boletus barrowsii until one
trip to my favorite patch when I found many cut up remains and
trimmings of both barrowsiis left by other pickers, which got me
interested in the Lactarius. Alas, last summer was very dry and neither of
these barrowsiis were to be found.)
Pholiota squarrosa (with caution-this is reported to have been a favorite
amongst Basque shepherds in this area though it
is reported to cause digestive upsets in many people)
*often found with Boletus barrowsii which generally diverted my attention
**often found with Cantharellus cibarius which always diverts my attention
B.W. Freyburger
New Mexico
Colin A. B. Davidson
<truffl...@my-deja.com> wrote in message
news:90ho74$73s$1...@nnrp1.deja.com...
> Another quite impressive list, Edwin. This kind of puts the lie to
> England being mycophobic, which I've seen repeated over and over again.
> But it does seem to me you are more adventurous than I am willing to be,
> especially with the Amanita fulva.
>
> BTW, did you know that Tuber aestivum (summer truffle) is reported from
> Great Britain under or near beech trees? Could be another addition to
> your list!
I've seen a well eaten truffle in the ground after chasing a squirrel away,
but to be honest I didn't much fancy eating it. It wasn't in the best of
states!
But you are right, the summer truffle is certainly a native here. Squirrels
and (I hear) deer are known to dig them up, so it's a good idea to watch
them closely.
Colin A. B. Davidson
<truffl...@my-deja.com> wrote in message
news:90hnu6$70a$1...@nnrp1.deja.com...
> In article <90dcj6$lrt$1...@pegasus.csx.cam.ac.uk>,
> "Colin Davidson" <c.dav...@biotech.cam.ac.uk> wrote:
> Truly impressive list, Colin. Did you find all of these yourself, or were
> some given to you, did you purchase any of them?
At one time or another I've found and eaten all of those. As I say, I've
been lucky in where I've lived. I suspect also that our towns and cities
here in the UK have a greater fungal diversity than equivalent areas in the
USA. We tend to have patches of ground that have had trees on them for
hundreds of years right in our towns, and that can lead to some surprising
diversity on your doorstep.
For example, I've found something like 10 or 11 edible Agaricus species of
around Nottingham University. I've come across morels growing on
woodchippings by a tennis centre. One of the sports fields in Cambridge that
I know has yielded 9 edible species, etc.
Colin A. B. Davidson
"B.W. Freyburger" <frey...@cia-g.com> wrote in message
news:t2omt4l...@corp.supernews.com...
>
> Also an anise smelling fungus that grew on the downed trunks of ponderosa
> pines in the mountains of eastern Washington. I am not sure what it was
but
> local people claimed it was rather good and quite edible. It was. This
was
> almost 25 years ago and I don't remember much more about it, but have not
> seen it in the southwest even though ponderosa pines are abundant. Any
> ideas?
>
Don't suppose you remember what colour it was?
Edwin Hutton
> > Mycophagy is the eating of fungi. I used to think that I didn't know much
> > about this subject. But in adding the species I have tried over the past
> > 15-25 years, I suddenly realized I've eaten quite a few species.
> >
> > How many and what kind have you eaten?
> >
> List snipped
> >
> > Daniel B. Wheeler
> > www.oregonwhitetruffles.com
> >
> >
> > Sent via Deja.com http://www.deja.com/
> > Before you buy.
> >
>
> I gather our associates from the other side of the pond do not take to
> oriental cuisine as they fail to list shiitakes or chinese black fungus.
> You just can't have a proper hot and sour soup without Auricularia in some
> form. No one seems to have listed straw mushrooms (Volvariella volvacea).
> Also no one has listed enoki (Flammulina velutipes).
Our lists are actually wild species, not cultivated ones. The above
just don't occur in the wild (except Auricularia Auricula-Judae which
just comes out rubbery if stewed).
>
> Anyway, here's my list, but I am sure I forgot some and probably expose
> myself hereby to being found taxonomically out-of-date:
>
Some species snipped
> Agaricus sp. (many not identified down to species---luckily I never met an
Agaricus I didn't like)
You are lucky, A. Bernardii tastes fishy and A.Xanthoderma of ink
if you don't get a tummy upset.
> Coprinus atramentarius
Are you teetotal when eating mushrooms?
> Coprinus comatus
>
> There are probably some I have tried and forgotten to include.
>
> I currently have dried spcimens of the following waiting for me to try them
> sometime when I get around to it:
>
> Flammulina velutipes (wild)
The caps are rather flabby and tasteless according to the books.
> Lepista nuda
IMHO this is the emperor of mushrooms (Boletus Edulis is only king)
> Russula xerampelina**
>
> Pholiota squarrosa (with caution-this is reported to have been a favorite
> amongst Basque shepherds in this area though it
> is reported to cause digestive upsets in many people)
I tried this once (forgot it from my list). It came out as
radish flavoured rubber and I spat it out quickly.
>
Edwin Hutton
Colin A. B. Davidson
> You are lucky, A. Bernardii tastes fishy and A.Xanthoderma of ink
> if you don't get a tummy upset.
A. bernardii tastes fishy? Hmmm... Not that I've come across. I quite like
it.
You're right about A. xanthoderma, though. Which is a shame, as the housing
estate I currently live on is covered in the things. We've got one fairy
ring of it that's at least 40 feet across growing on a football pitch.
> > Coprinus atramentarius
> Are you teetotal when eating mushrooms?
I used to eat this one myself before I was old enough to get served in the
pub.
> > Lepista nuda
> IMHO this is the emperor of mushrooms (Boletus Edulis is only king)
Blewits are indeed very fine fungi. Have you ever lived in or near the East
Midlans of England? Blewits are sold in many greengrocers (wild ones, mostly
field blewits) at the right time of year. In Nottingham especially the
locals go crazy over them, they cook them in the same way as the Scots cook
tripe (with onions, stewed in milk, with mashed potato).
> > Pholiota squarrosa (with caution-this is reported to have been a
favorite
> > amongst Basque shepherds in this area though it
> > is reported to cause digestive upsets in many people)
> I tried this once (forgot it from my list). It came out as
> radish flavoured rubber and I spat it out quickly.
Hmmmm... Is this one -really- edible? It seems a bit tough. Is it better
cooked, perhaps?
truffl...@my-deja.com
"Colin A. B. Davidson" <c.dav...@biotech.cam.ac.uk> wrote:
>
> <truffl...@my-deja.com> wrote in message
OTOH, the 20 acre plantation of Douglas fir I hunted at yesterday yielded
Oregon White truffles (Tuber gibbosum var. autumnale)
Common laccaria (Laccaria laccata)
Amethyst laccaria (Laccaria amethystina-occidentalis)
Macrolepiota rhacodes (growing on large ant nests)
Hymenogaster parksii (or similar sps)
Barssia oregonensis
Rhizopogon parksii
Rhizopogon vinicolor
Rhizopogon sps (not of the above sps)
A diminutive Lacterius species less than an inch across (but beautiful
none-the-less)
Helvella lacunosa
Mycogone sps. on Helvella lacunosa
Clitocybe sclerotoidea on Helvella lacunosa
Amanita gemmata
Suillus luteus
about 20 unidentified species at this time,
and has produced
Leucangium carthusiana (Oregon Black truffle)
and Tuber anniae (an interesting late summer greenish truffle).
It may be a simple plantation of even-aged Douglas fir. But there is
considerable diversity even within plantation. Fortunately Douglas fir
associates with an estimated 2000 ectomycorrhizal fungi in this area.
Edwin Hutton
>
> "Edwin Hutton" <e.hu...@ic.ac.uk> wrote in message
> news:3A2D1BE2...@ic.ac.uk...
> > You are lucky, A. Bernardii tastes fishy and A.Xanthoderma of ink
> > if you don't get a tummy upset.
>
> A. bernardii tastes fishy? Hmmm... Not that I've come across. I quite like
> it.
It goes fishy if you keep it for a day. I don't like the texture
though - this is a matter of taste.
>
> You're right about A. xanthoderma, though. Which is a shame, as the housing
> estate I currently live on is covered in the things. We've got one fairy
> ring of it that's at least 40 feet across growing on a football pitch.
>
> > > Coprinus atramentarius
> > Are you teetotal when eating mushrooms?
>
> I used to eat this one myself before I was old enough to get served in the
> pub.
>
> > > Lepista nuda
> > IMHO this is the emperor of mushrooms (Boletus Edulis is only king)
>
> Blewits are indeed very fine fungi. Have you ever lived in or near the East
> Midlans of England? Blewits are sold in many greengrocers (wild ones, mostly
> field blewits) at the right time of year. In Nottingham especially the
> locals go crazy over them, they cook them in the same way as the Scots cook
> tripe (with onions, stewed in milk, with mashed potato).
So I have heard. I am a very mush sout of Watford person though, and
have to rely on what I can find. Last year our local Sainsbury's
had some Blewits for sale at circa 10UKP per pound - I think they
were French due to the overall pale blue colour (Lepista Personata?)
and they looked awfully tired. Needless to say I didn't buy any.
>
> > > Pholiota squarrosa (with caution-this is reported to have been a
> favorite
> > > amongst Basque shepherds in this area though it
> > > is reported to cause digestive upsets in many people)
> > I tried this once (forgot it from my list). It came out as
> > radish flavoured rubber and I spat it out quickly.
>
> Hmmmm... Is this one -really- edible? It seems a bit tough. Is it better
> cooked, perhaps?
Marcel Bon describes it as edible but poor. Actually I popped a couple
of young ones under the grill (which I find works well with most
mushrooms) and they came out quite inedible. Goodness only knows how
the Basque shepherds cook them.
Actually if you try a bit raw it is quite crunchy, though the
strong radish flavour is rather peculiar. 'Poor' is quite an
understatement, but Bon has a sense of humour (Lactarius Turpis is
described as 'Not a good edible fungus').
Edwin Hutton
Colin A. B. Davidson
<truffl...@my-deja.com> wrote in message
news:90jcl6$gh2$1...@nnrp1.deja.com...
(CUT)
> It may be a simple plantation of even-aged Douglas fir. But there is
> considerable diversity even within plantation. Fortunately Douglas fir
> associates with an estimated 2000 ectomycorrhizal fungi in this area.
Indeed, foretsry plantations are very good. Acid soils, lots of good organic
material on the ground. And of course mossy patches of ground, especially
good for Cantharellus.
I believe that a Scottich company picks commercially upwards of 100 species
in this kind of woodland in the same kind of plantation. Unfortunately, it
would apear that they all get sold in London and Paris.
Edwin Hutton
>
> In article <3A2B612D...@ic.ac.uk>,
> Edwin Hutton <e.hu...@ic.ac.uk> wrote:
> > truffl...@my-deja.com wrote:
> > >
> > > about this subject. But in adding the species I have tried over the past
> > > 15-25 years, I suddenly realized I've eaten quite a few species.
> > >
> > > How many and what kind have you eaten?
> > >
> >
> > Going from memory here is my list (sout east UK)
> >
> England being mycophobic, which I've seen repeated over and over again.
Just Colin Davidson and me replying does not make England any less
mycophobic. Actually the general fear of eating wild fungi is
on balance quite a good thing as our poisons units get far fewer
cases to deal with. Also it leaves more for Colin and I to gather.
> But it does seem to me you are more adventurous than I am willing to be,
> especially with the Amanita fulva.
This was interesting. Marcel Bon describes it as edible with a
distinctive flavour. One day I came across an area of woodland with
a magnificent display of A. Fulva, and I thought it worth a try,
as they were in such good condition that I couldn't make a mistake.
I took some home, and it took a bit of confidence building before
I had a go ('go on Edwin, you know they're OK' and all that).
There were of course no ill effects, but there was very little
flavour either. You haven't missed much.
>
> BTW, did you know that Tuber aestivum (summer truffle) is reported from
> Great Britain under or near beech trees? Could be another addition to
> your list!
I have looked under beech on occasions but have never found any :-(
B.W. Freyburger
> > Agaricus sp. (many not identified down to species---luckily I never met
an
> Agaricus I didn't like)
> You are lucky, A. Bernardii tastes fishy and A.Xanthoderma of ink
> if you don't get a tummy upset.
> > Coprinus atramentarius
> Are you teetotal when eating mushrooms?
Not often, but generally when I eat atramentarius, though I have consumed it
often in the past with alcohol without adverse effect. Most common
poisoning results from consumption of alcohol about 8 hours after consuming
atramentarius. I greatly prefer C. comatus.
> > Pholiota squarrosa (with caution-this is reported to have been a
favorite
> > amongst Basque shepherds in this area though it
> > is reported to cause digestive upsets in many people)
> I tried this once (forgot it from my list). It came out as
> radish flavoured rubber and I spat it out quickly.
> >
They say here it has a garlic flavor. I have not yet tried it.
Colin A. B. Davidson
> truffl...@my-deja.com wrote:
> Just Colin Davidson and me replying does not make England any less
> mycophobic. Actually the general fear of eating wild fungi is
> on balance quite a good thing as our poisons units get far fewer
> cases to deal with. Also it leaves more for Colin and I to gather.
Indeed. There have been many times that I have been out picking, and someone
will stop and warn me just how dangerour what I'm doing is. Warning like
"No, don't pick that, it's not a mushroom it's a toadstool" seem awfully
common. This year, after just such a warning, I got an 18 inch giant
puffball out of my rucksack, that seemed to convince the onlooker that I
knew what I was doing.
I don't think that the public in the UK are mycophobes, it's more that it
just isn't part of our culture to go and pick anything more exotic than
horse mushrooms. Most people here are simply never exposed to the concept of
picking mushrooms.
truffl...@my-deja.com
> > > You are lucky, A. Bernardii tastes fishy and A.Xanthoderma of ink
> > > if you don't get a tummy upset.
> >
> > it.
>
> It goes fishy if you keep it for a day. I don't like the texture
> though - this is a matter of taste.
> >
> > You're right about A. xanthoderma, though. Which is a shame, as the housing
> > estate I currently live on is covered in the things. We've got one fairy
> > ring of it that's at least 40 feet across growing on a football pitch.
> >
> > > Are you teetotal when eating mushrooms?
> >
> > pub.
> >
> > > > Lepista nuda
> > > IMHO this is the emperor of mushrooms (Boletus Edulis is only king)
> >
> > Blewits are indeed very fine fungi. Have you ever lived in or near the East
> > Midlans of England? Blewits are sold in many greengrocers (wild ones, mostly
> > field blewits) at the right time of year. In Nottingham especially the
> > locals go crazy over them, they cook them in the same way as the Scots cook
> > tripe (with onions, stewed in milk, with mashed potato).
>
> So I have heard. I am a very mush sout of Watford person though, and
> have to rely on what I can find. Last year our local Sainsbury's
> had some Blewits for sale at circa 10UKP per pound - I think they
> were French due to the overall pale blue colour (Lepista Personata?)
> and they looked awfully tired. Needless to say I didn't buy any.
You may want to grow a few of your own, then. Blewitts are easily
cultivated (IMHO) and readily grow here on old ryegrass and wheat straw
which have been left out the fall rains to (accidentally) become
supersaturated.
Supersaturation of straw allows many mushrooms to be cultivated. I've
grown Blewitt, Oyster, and Stropharia rugosa-annulata this way. And the
residue makes wonderful tree fertilizer, so I grow the whole thing under
full-canopy Douglas fir where I also cultivate Oregon White truffles.
Some years, when rainfall is short (as this year) I wish I had done this
last year. Why? The old straw acts as a moisture accumulator, and
actually exudes water which the truffles then use for production.
In our area perennial and annual ryegrass is abundantly cultivated.
Supposedly the straw can be cultivated with a wide variety of mushrooms,
but in addition to the above, I have only heard of Hericium erinaceus and
Lentinula edodes cultivation for sure. Since both these species produce
more prolifically on 90% sawdust/chips amended with 10% chopped straw,
most growers go for this formula.
Daniel B. Wheeler
www.oregonwhitetruffles.com
> >
> > > > Pholiota squarrosa (with caution-this is reported to have been a
> > favorite
> > > > amongst Basque shepherds in this area though it
> > > > is reported to cause digestive upsets in many people)
> > > I tried this once (forgot it from my list). It came out as
> > > radish flavoured rubber and I spat it out quickly.
> >
> > Hmmmm... Is this one -really- edible? It seems a bit tough. Is it better
> > cooked, perhaps?
>
> Marcel Bon describes it as edible but poor. Actually I popped a couple
> of young ones under the grill (which I find works well with most
> mushrooms) and they came out quite inedible. Goodness only knows how
> the Basque shepherds cook them.
> Actually if you try a bit raw it is quite crunchy, though the
> strong radish flavour is rather peculiar. 'Poor' is quite an
> understatement, but Bon has a sense of humour (Lactarius Turpis is
> described as 'Not a good edible fungus').
>
> Edwin Hutton
>
>
truffl...@my-deja.com
It's nice to have confirmation that other companies have been doing this.
I subscribe to another ng called bionet.agroforestry, and such harvesting
is _exactly_ what they are looking for. Harvesting 100 other species
other than just the timber from a given plantation certainly makes more
sense to me than harvesting just the timber and killing the golden goose.
<G>
Daniel B. Wheeler
www.oregonwhitetruffles.com
Colin A. B. Davidson
>
> So I have heard. I am a very mush sout of Watford person though, and
> have to rely on what I can find. Last year our local Sainsbury's
> had some Blewits for sale at circa 10UKP per pound - I think they
> were French due to the overall pale blue colour (Lepista Personata?)
> and they looked awfully tired. Needless to say I didn't buy any.
Errm, there's a farm in the Wiltshire producing blewits that are really
awfully pale. Dunno quite what species... Lets see if I can find the
newspaper article...
http://www.telegraph.co.uk/et?ac=003947993745328&rtmo=qxLbtJ99&atmo=rrrrrrrq
&pg=/et/00/11/16/edtam16.html
>
> Marcel Bon describes it as edible but poor. Actually I popped a couple
> of young ones under the grill (which I find works well with most
> mushrooms) and they came out quite inedible. Goodness only knows how
> the Basque shepherds cook them.
> Actually if you try a bit raw it is quite crunchy, though the
> strong radish flavour is rather peculiar. 'Poor' is quite an
> understatement, but Bon has a sense of humour (Lactarius Turpis is
> described as 'Not a good edible fungus').
*snigger*
I wonder if they might benefit from long, slow casseroling?
Darvin DeShazer
wrote:
>Mycophagy is the eating of fungi.
>How many and what kind have you eaten?
These were eaten from Northern California. A couple were grown, most
were collect at least three times before consuming. It is always fun to
try a new one!
Darvin
http://www.metro.net/biologist
Agaricus arvensis
Agaricus augustus
Agaricus bisporus
Agaricus bitorquis
Agaricus campestris
Agaricus crocodilinus
Agaricus cupreo-brunneus
Agaricus fuscofibrillosus
Agaricus perobscuras
Agaricus semotus
Agaricus silvicola
Agaricus subrufescens
Agaricus smithii
Agaricus subrutilescens
Agrocybe praecox
Aleuria aurantia
Amanita calyptrata
Amanita novinupta
Amanita pachycolea
Amanita vaginata
Amanita velosa
Armillaria albolanaripes
Armillaria robusta
Armillaria zelleri
Armillariella mellea
Auricularia auricula
Auricularia polytricha
Boletus aereus
Boletus appendiculatus
Boletus chrysenteron
Boletus edulis
Boletus fibrillosus
Boletus mirabilis
Boletus regius
Boletus smithii
Boletus zelleri
Calbovista subsculpta
Caloscypha fulgens
Calvatia booniana
Calvatia bovista
Calvatia gigantea
Camarophyllus pratensis
Cantharellus cibarius
Cantharellus formosus
Cantharellus subalbidus
Cantharellus tubaeformis
Catathelasma ventricosum
Chroogomphus ochraceus
Chroogomphus rutilus
Chroogomphus tomentosus
Chroogomphus vinicolor
Clavaria purpurea
Clavaria vermicularis
Clavariadelphus occidentalis
Clavariadelphus truncatus
Clavulina cinerea
Clavulina cristata
Clavulinopsis fusiformis
Clitocybe deceptiva
Clitocybe nuda
Clitocybe odora
Clitopilus prunulus
Collybia butyracea
Coprinus atramentarius
Coprinus cinereus
Coprinus comatus
Coprinus micaceus
Craterellus cornucopioides
Dentinum repandum
Dentinum umbilicatum
Discina perlata
Fistulina hepatica
Flammulina velutipes
Ganoderma lucidum
Gomphidius glutinosus
Gomphidius oregonensis
Gomphidius smithii
Gomphidius subroseus
Gomphus clavatus
Hericium abietis
Hericium erinaceum
Hericium ramosum
Hydnangium carneum
Hygrophorus russula
Hygrophorus subalpinus
Hypholoma capnoides
Hypomyces lactifluorum
Hypomyces luteovirens
Laccaria amethysteo-occidentalis
Laccaria bicolor
Laccaria laccata
Lactarius deliciosus
Lactarius fragilis
Lactarius rubrilacteus
Laetiporus sulphureus
Leccinum discolor
Leccinum largentii
Leccinum manzanitae
Lentinus edodes
Lentinus lepideus
Lentinus ponderosa
Leucoagaricus naucinus
Lycoperdon foetidum
Lycoperdon perlatum
Lycoperdon pyriforme
Lyophyllum decastes
Macrolepiota rachodes
Marasmius oreades
Marasmius scorodonius
Melanoleuca melaleuca
Morchella angusticeps
Morchella crassipes
Morchella esculenta
Neogyromitra gigas
Phlogiotis helvelloides
Phylloporus rhodoxanthus
Pleurocybella porrigens
Pleurotus ostreatus
Pluteus cervinus
Pluteus magnus
Pseudohydnum gelatinosum
Ramaria botrytis
Rozites caperata
Russula aeruginea
Russula brevipes
Russula xerompelina
Sarcoscypha coccinea
Sarcosphaera exima
Sparassis radicata
Stropharia rugoso-annulata
Suillus brevipes
Suillus fuscotomentosus
Suillus ponderosus
Suillus pungens
Suillus tomentosus
Suillus umbonatus
Tremella mesenterica
Tricholoma flavovirens
Tricholoma magnivelare
Tricholoma vaccinum
Tricholomopsis rutilans
Tuber gibbosum
Tuber melanosporum
Tylopilus pseudoscaber
Verpa conica
Volvariella speciosa
Volvariella volvacea
Edwin Hutton
>
> news:3A2E0613...@ic.ac.uk...
> >
> > So I have heard. I am a very mush sout of Watford person though, and
> > have to rely on what I can find. Last year our local Sainsbury's
> > had some Blewits for sale at circa 10UKP per pound - I think they
> > were French due to the overall pale blue colour (Lepista Personata?)
> > and they looked awfully tired. Needless to say I didn't buy any.
>
> Errm, there's a farm in the Wiltshire producing blewits that are really
> awfully pale. Dunno quite what species... Lets see if I can find the
> newspaper article...
>
> http://www.telegraph.co.uk/et?ac=003947993745328&rtmo=qxLbtJ99&atmo=rrrrrrrq
> &pg=/et/00/11/16/edtam16.html
>
at Food and Drink, so I missed this one. Wonder where they sell
their blewits and how much they charge. Hyde Park (London) has been
very poor this year, though Sussex is doing fine.
> >
> > Marcel Bon describes it as edible but poor. Actually I popped a couple
> > of young ones under the grill (which I find works well with most
> > mushrooms) and they came out quite inedible. Goodness only knows how
> > the Basque shepherds cook them.
> > Actually if you try a bit raw it is quite crunchy, though the
> > strong radish flavour is rather peculiar. 'Poor' is quite an
> > understatement, but Bon has a sense of humour (Lactarius Turpis is
> > described as 'Not a good edible fungus').
>
> *snigger*
>
> I wonder if they might benefit from long, slow casseroling?
I wouldn't bother unless I was so hard up that I needed the free
food and this was all I could find.
Edwin Hutton
Edwin Hutton
>
> In article <90a9l5$ob8$1...@nnrp1.deja.com>, truffl...@my-deja.com
> wrote:
>
> >Mycophagy is the eating of fungi.
> >How many and what kind have you eaten?
>
> These were eaten from Northern California. A couple were grown, most
> were collect at least three times before consuming. It is always fun to
> try a new one!
> Darvin
> http://www.metro.net/biologist
>
of the pond. You are very enthusiastic, I would not bother with a lot
of these as the yield is usually too poor.
This reminds me of a few I had forgotten, viz.
> Agrocybe praecox (tastes of burnt barbecued steak)
> Boletus aereus
> Clitopilus prunulus
> Dentinum repandum (known as Hydnum Repandum over here)
> Volvariella speciosa IIRC
I think I'm up to about 67 but am losing count...
A couple of comments
(> Hypholoma capnoides - I thought Hypholomas were mildly poisonous)
(> Calvatia gigantea, I wonder if this is Langermannia Gigantea, the
giant puffball, up to 8 pounds or more, with a cheesy flavour?)
E.J.Hutton
B.W. Freyburger
> A couple of comments
> (> Hypholoma capnoides - I thought Hypholomas were mildly poisonous)
> (> Calvatia gigantea, I wonder if this is Langermannia Gigantea, the
> giant puffball, up to 8 pounds or more, with a cheesy flavour?)
>
> E.J.Hutton
I beliieve these two puffball listings are considered to be the same. But I
don't remember a cheesy flavor (or flavour as you insist on spelling it).
B.W. Freyburger
Colin A. B. Davidson
> >
> > I wonder if they might benefit from long, slow casseroling?
>
> I wouldn't bother unless I was so hard up that I needed the free
> food and this was all I could find.
>
Ahh, well back as a poor student I almost subsisted on mushrooms at some
times of the year.
I also found that being able to feed wild mushrooms to girls was a really
good asset to have!
Seriously, though, Pholiota squarrosa is so abundant in some areas that it
would be useful to know if it can be an enjoyable mushroom to eat. I could
almost guarantee finding it in Nottingham on any foray.
Colin A. B. Davidson
<truffl...@my-deja.com> wrote in message
news:90lpu5$ek0$1...@nnrp1.deja.com...
> REALLY?!?! I'd love to hear more, especially the name of the company.
> It's nice to have confirmation that other companies have been doing this.
> I subscribe to another ng called bionet.agroforestry, and such harvesting
> is _exactly_ what they are looking for. Harvesting 100 other species
> other than just the timber from a given plantation certainly makes more
> sense to me than harvesting just the timber and killing the golden goose.
I'll have a look see if I've still got their phone number. Drop me an email
and I'll pass it on to you if I have.
Basidium
>were collect at least three times before consuming. It is always fun to
>try a new one!
>Darvin
>http://www.metro.net/biologist
The website keeps giving me "Sorry. That Web site is not accepting requests.
You can try again by clicking on the Reload icon.
If you still get this message, that Web site is probably too busy to answer
right now. You might want to try again later." What would I learn if I was
able to browse there?
OK... Now... have you had any untoward reactions to any of these? If so,
please do detail. Some would argue that it is inevitable that any human will
find species which contain amino acids which "do not agree with them."
David W. Fischer
Coauthor, "Edible Wild Mushrooms of North America" and
"Mushrooms of Northeastern North America"
E-mail: basi...@aol.com
Website: http://members.aol.com/mycology
Darvin DeShazer
basi...@aol.com (Basidium) wrote:
>OK... Now... have you had any untoward reactions to any of these? If so,
>please do detail. Some would argue that it is inevitable that any human
>will
>find species which contain amino acids which "do not agree with them."
>David W. Fischer
NOPE - no problems so far!
Here is the URL to another one I have eaten with *no name*.
http://collectivesource.com/fungi/photos/contrib/grey_cantharellus.jpg
The gray chanterelles were collected under Sitka Spruce and have not
been described in the literature yet.
Darvin
Darvin DeShazer
wrote:
>WOW! That's way beyond me, Darvin. Do you happen to live on the coast?
>And what is Boletus smithii? I admit I haven't heard of this one before.
>Where can I find more on it?
>
>Daniel B. Wheeler
>www.oregonwhitetruffles.com
You can find info on Boletus smithii at:
Thiers, H. D. 1975. California Mushrooms: A Field Guide to the
Boletes. Hafner Press, New York. 261p. (ONLINE at www.mykoweb.com)
Phillips, R. 1991. Mushrooms of North America. Little, Browm and Co.,
Boston. 319p.
Smith, A. H. 1975. A Field Guide to Western Mushrooms. Univ. of
Michigan Press, Ann Arbor, Michigan. 280p.
I live within 30 minutes of the coast in Sonoma County, CA.
FYI: The SOMA web site server has been down for 2 days. We hope that
they will fix it soon.
Darvin
http://www.metro.net/biologist
Colin A. B. Davidson
"Basidium" <basi...@aol.com> wrote in message
news:20001208133336...@ng-fr1.aol.com...
>
> OK... Now... have you had any untoward reactions to any of these? If so,
> please do detail. Some would argue that it is inevitable that any human
will
> find species which contain amino acids which "do not agree with them."
Indeed, it would seem so.
I can't speak for anyone else, but I feel decidedly off colour if I eat wood
blewits and shaggy parasols in the same meal. I've a friend who, for some
odd reason, is sick every time she eats Agaricus macrosporus.
Basidium
>Here is the URL to another one I have eaten with *no name*.
>http://collectivesource.com/fungi/photos/contrib/grey_cantharellus.jpg
>
I wish the pic were better; actually, the specimens on the right look like
Tylopilus buttons...
Edwin Hutton
>
I have to be a bit wary of shaggy parasol too, but have no trouble
with wood blewits. Mind you I tend to keep my consumption down to
no more than 4oz. at a time, following an incident many years
ago when I ate 8oz. of undercooked field blewits and got rid of
them a couple of hours later. This was a bit odd as I have had
no further trouble with these and they are regarded as totally safe.
Edwin Hutton
Colin A. B. Davidson
> I have to be a bit wary of shaggy parasol too, but have no trouble
> with wood blewits. Mind you I tend to keep my consumption down to
> no more than 4oz. at a time, following an incident many years
> ago when I ate 8oz. of undercooked field blewits and got rid of
> them a couple of hours later. This was a bit odd as I have had
> no further trouble with these and they are regarded as totally safe.
It's not uncommon for people to find them a little indigestible. That's why
most of the traditional recipies for them include such lengthy cooking, as
opposed to just frying or grilling.
truffl...@my-deja.com
mushrooms cooked longer than the meat. But it was still quite good.
BTW, Lepista nuda grows readily on ryegrass straw here in the Willamette
Valley of OR. In fact, that's where I first grew it, after allowing straw
bales to sit in the rain and freeze and hail and snow, I was rather
surprised to see fairly abundant flushes of blewits, but _only_ after we
had had a fairly cold snap: about 28 degress as I recall. Since the
weather is now getting colder, I'd expect some coming on shortly.
I have also grown them on older, slightly composted grass clippings which
were cut wet, but then allowed to totally dry out, then inoculated with
some dried specimens I still had from previous feeds. Blewits dry well,
BTW. And I have often seen blewits fruiting on ryegrass straw or bales
left out in the fields, well after the last mushrooms have usually
fruited.
I have collected blewits in the middle of a hard freeze, and several have
had snow on top of them. Yet none appeared the worse for exposure. It
seems to me that they have something like fungal antifreeze in them.
Edwin Hutton
>
> In article <912vl1$e9i$1...@pegasus.csx.cam.ac.uk>,
> "Colin A. B. Davidson" <c.dav...@biotech.cam.ac.uk> wrote:
> >
> I still remember a dish of blewits and steak. And as I recall, the
> mushrooms cooked longer than the meat. But it was still quite good.
>
> BTW, Lepista nuda grows readily on ryegrass straw here in the Willamette
> Valley of OR. In fact, that's where I first grew it, after allowing straw
> bales to sit in the rain and freeze and hail and snow, I was rather
> surprised to see fairly abundant flushes of blewits, but _only_ after we
> had had a fairly cold snap: about 28 degress as I recall. Since the
> weather is now getting colder, I'd expect some coming on shortly.
>
> I have also grown them on older, slightly composted grass clippings which
> were cut wet, but then allowed to totally dry out, then inoculated with
> some dried specimens I still had from previous feeds. Blewits dry well,
> BTW. And I have often seen blewits fruiting on ryegrass straw or bales
> left out in the fields, well after the last mushrooms have usually
> fruited.
>
> I have collected blewits in the middle of a hard freeze, and several have
> had snow on top of them. Yet none appeared the worse for exposure. It
> seems to me that they have something like fungal antifreeze in them.
>
snow on them. Of course Flammulina Velutipes can be frozen and
thawed and still continue dropping spores, so the Lepistas
(Lespistae?) may behave similarly.
So far in the UK we have had a very mild autumn, albeit very wet
(record breaking with floods) and windy (small tornadoes). Even
the usual colder spot in November wasn't really cold. The long range
forecast is for the mild weather to continue until February.
Perhaps the blewits will start coming in March? The Hyde Park (London)
blewits seem to be best in frosty weather. It has been very
poor in London and Kent though I have had a few good pickings
further south and west in Sussex.
BTW we have had two small wood blewits come up in our garden
(English for yard?) next to the compost heaps. They were nice firm
ones and we will have to keep an eye on that corner whenever we
put out the kitchen vegetable scraps.
Edwin Hutton
truffl...@my-deja.com
for next year's production. In wet years, straw becomes super-saturated
with water, causing anaerobic decomposition. You can do the same thing in
dry years by immersing the straw for 3 days under water. The bale then
becomes effectively a near-sterile substrate for growing a variety of
fungi. Stropharia rugoso-annulata does well, Lepista nuda does best, and
Pleurotus ostreatus does OK provided you allow the straw to dry for 4-5
days before inoculation. In this area expect to see a number of secondary
fungi as well: Coprinus micaceus, Coprinus disseminatus, Coprinus
plicatilis, and the cup fungus Peziza vesiculosa can be scattered to
abundant. The specific parameters favoring one species over another are
unknown, and the succession of these fungi on individual bales can be
both fascinating and educational.