Amanita – mostly white. Seeking ID.

Taste & odor mild.
Found near birch.
Grows from volva (pic w/a younger one of the two found today shows its volva, too) that seems to also show it didn’t have a rooting quality.

Resembles A. virosa, but seems different than any A. virosa I’ve seen, so I’m thinking it is isn’t A. virosa.

Pics: http://mushroomobserver.org/282865

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17 April, 2017 13:10

Standing under my birch tree, it felt like it was raining, but no cloud was above us. I discovered a broken branch was dripping sap. I planned to make birch syrup with it.
But, I was down to such a small % of it that was still not getting syrupy that I evaporated it longer, but then accidentally went too far and lost all water and burned it. Perhaps I’d be better off w/birch beer making.

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Pawpaw

http://www.npr.org/sections/thesalt/2011/09/29/140894570/the-pawpaw-foraging-for-americas-forgotten-fruit

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The Sickener

I don’t know what people made the edits, or what, but I’m glad to see what I believe to be accurate info. about the sickener in a prominent place:
"The mushroom’s common names refer to the gastrointestinal distress they cause when consumed raw. The flesh is extremely peppery, but this offensive taste, along with its toxicity, can be removed by parboiling or pickling. Although it used to be widely eaten in Russia and eastern European countries, it is generally not recommended for consumption" (https://en.wikipedia.org/wiki/Russula_emetica). The one flaw is that the opinion that the taste is offensive doesn’t belong there. Perhaps when parboiling/drying changes the peppery flavor to a strange bitter, maybe most would find that offensive in taste. Of course, if it is highly peppery, that could be offensive to most if not eaten in tiny quality like a spice. But, the same can be said of [eating alone] many strong flavored [plant] spices!

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2 January, 2017 02:58

Is this Reishi, or perhaps something resembling it?
Also, I noticed the picture showing it cooked shows it in soups and/or stews. Have you any knowledge/experience of using it this way?

Pics: http://mushroomobserver.org/266021

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Elaeagnus umbellata (autumnberries)

Today I went to try making clear autumn olive juice, but didn’t succeed. I used a Kitchenaid food strainer, which separated the seeds, pulp, and juice into three separate parts. Pictured is the the juice after sitting for ~5 hours, and the pulp. The juice does show a layer of sediment on the bottom.

Also unexpected are the flavors. I sampled a number of trees and chose the one w/the sweetest fruits. The whole fruits were only slightly astringent, ~mildly to moderately sour, and moderately sweet. The results, however, were approximately as follows:

-Pulp: moderately sweet, mildly sour, and non-astringent

-Juice: moderately sweet, mildly sour, and moderately astringent.

-Seeds: bitter (I totally never noticed this until today when I had a bunch of strained seeds to try eating)

http://foragersharvest.com/autumnberry-autumn-olive/ had me expect the juice would not be red, and though it wasn’t specific, I didn’t expect the juice would somehow concentrate the astringency. I can imagine some trees can be found that are super-ripe, and may have different results, but I’m certainly curious about what happened here.

One other thing: http://foragersharvest.com/autumnberry-autumn-olive/ states "When autumnberries first turn red they are rather hard, very tart, and astringent due to their tannin content". Are my berries astringent due to tannin? Do the tannins go away when a berry is super-ripe? Could it be if my juice were closer to colorless, it would also be w/o appreciable tannins? That’s my guess at this time.

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16 October, 2016 19:48

My mystery mushroom: http://mushroomobserver.org/257037?q=2qwPQ

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