I made a mushroom & egg dish with this and B. bicolor. This one stood out as more tasty than B. bicolor. Though there does not exist any known bracket fungi with teeth that is toxic that I’ve come across (does anyone know differently?), the uncertainty of this mushroom’s exact species, however, led me to not eat a lot of it. But, I can say that the thin strips of it really stood out w/their deliciously sour taste, exceeding my enjoyment of this over even B. bicolor.
(Notes: found on log that may have been oak.
tastes quite acidic.
after handling, hands very sticky (like w/milkweed’s latex).
tough as a shiitake stem.
latex whitened a bowl of water.
The article on russulas in soy sauce is good in that it really does well to speak of what to do w/various russulas & boletes. So, I’m a fan of the article, even though I’m critiquing it. The article has changed over time. The current edition doesn’t include all that I planned to post here about. So, I’ll post from the current edition + memory:
- Does a mild russula’s bolete’s flavor transform when dried? I’d say they seem to, and w/boletes probably intensified but a bit altered. Red cracked bolete powder is really good stuff, for example, even though fresh it is a quite mild mushroom.
- Russualas also intensify and in my exp. are a little to very altered. I’ve not found that most russulas gain a shrimp-like quality when dried, however. And, I’d be surprised if that flavor appears when put into soy sauce as described. Has anyone found it to appear when in soy, but not otherwise?
- Eat every russula safely after salt water boiling? These sorts of topics have been in MT, so I encourage people to search archives, but as to the topic summary: True, there do appear to be people in areas like Eastern Europe who do this with masses of russulas safely. But, we also are told that in Japan a blackening russula can kill you, though I don’t know if it was boiled in salt water 1st. Also, I doubt the salt is particularly detoxifying, but rather the boiling is.
- Can you eat all dried russulas safely? I don’t know if the Japan example was 1st dried, but as to the GI irritant toxin that’s often a concern, I do think fully drying will stop that toxin. Do we have other evidence for or against this?
- If a mild mushroom gets a bit more flavor when dried, but not a lot more, how much would it affect the soy sauce flavor? I’d think less so.
- There were once people who at russuals in America who got hospitalized and complained of symptoms, but in trying to follow up w/those people I wasn’t given a reply, or no reply w/any evidence to suggest they were experiencing anything more than anxiety or a combo. of anxiety and not-very-dangerous toxins. (I’ve talked to numerous people, btw, who’ve been hospitalized for heart problems only to find out it was a panic attack, though I’ve also known many people hospitalized for heart attacks. Both have symptom overlap, but not identical symptoms. Understanding the difference is so very useful).
I’ve found occasionally that rare species have significant sweetness in their stipes (as in Agaricus bisporus & a honey mushroom species I had tried about 2 decades ago). But, I have zero recollection of tasting sweet lamellae, until the other day.
Has anyone has experienced sweet lamellae?
As to what I tried w/sweet lamellae, it was the raw tasting of an Amanita onusta.
The above link shows what I found last year. What I found this year I finally tried and it was found growing off the same birch tree I found the original specimens, and it was also found near where the others grew. They also looked the same. So, it is very likely the same species, which isn’t conclusive in identification (see like). There was also a mild & pleasant chlorine-like odor.
For the autumn crocus, I’m trying to see how true it is that the flowers themselves, and perhaps the petals in particular, are deadly toxic. Looking at http://www.drugs.com/npp/autumn-crocus.html, I don’t see specifics on the petals. Do the petals have deadly quantities of the toxins, harmless quantities, or somewhere in the middle? Remember, some meats and even common plant-based foods are known toxic unless cooked properly.
The link also says the main toxin is "highly water soluble", so should we consider this plant safe after sufficient parboiling (enough boiling to leach and no more, is how I’m using the term on a technical level)?
This is ridiculous. I’ve never encountered this in the probably 100+ species I’ve eaten of mushrooms. Today I tried a piece of a Xylaria raw. It was a young & tender one. I wasn’t in the least prepared for what I experienced, which included this combination:
- rich mushroomy flavor
- butter flavor
The last one isn’t an exaggeration to my palate. It tastes like butter, or a butter substitute, has been poured all over it. I’ve not experienced this w/more mature specimens. Crazy.
I found my 1st Amanita of the season. It was a conifer associated fly agaric (
Amanita muscaria var. guessowii).
It was a bit over the hill and I’m really pressed for time these days, so btwn. the two I didn’t keep it for anything but looking and smelling it.
I managed to [accidentally] grow orangish colored cup mushrooms on a phone book.