It was said it would turn red after 5 years. I checked after 5 years and did not consider it red. This is now 12 years old. There’s a little bit of a reddish brown to it, but I wouldn’t say it’s red. I also had an Amanita brunescence placed in the same bag, and you can see both mushrooms in the attached picture. I wouldn’t say one got any more red than the other.
Okay, either my idea is wrong or most others are. Yeah that’s an odd dichotomy, but anyway:There’s so much literature out there saying if you have identified a reddening lepiota or M. procera, to do a spore print to make sure it isn’t green. Yes, if there’s no green on the mushroom, then if you wait long enough you’ll eventually see the green Spore print, and that will help you know if it’s something you should not eat without at least a parboil. But, as long as there is and okay chance that it is a reading lepiota, I would think it’s great advice to just say see if it redens. Now, if you bruise it then it might turn a yellowish color at first. So, that’s not an immediate reddening. I don’t know if the other two mushrooms can bruise a yellowish color that could possibly confuse someone. But, here’s what seems to me to be a foolproof and almost immediate way to identify if you have a reddening lepiota: put a piece in the microwave for 10 seconds. In the attached pictures, you’ll see one where I put it in the microwave, and then a picture of it right after 10 seconds in the microwave. There you go. That’s a much faster way to identify which of the three it is. If it doesn’t red and, and someone’s unable to be certain it is an M. procera, then okay, spore print awa, but unless I’m missing something, the flow chart would be:
Microwave 10 seconds (or cook another way), if red, it is a reddening lepiota. Otherwise, spore 🖨 if not certain on identification.
If ignoring the details, the mold looks like smoke. Smoke on a mushroom = mushroom cloud.
I found adding stinging nettles to hot and sour soup to not compliment the soup.
I found it enjoyable to take an Amanita muscaria, boil it for 15 minutes, remove from water, rinse w/tap water, then add to hot and sour soup. Though, it remains quite flavorful, so eating pieces w/o anything is good, too.
Here’s a soup that uses them, perhaps when still not fully ripe, and maybe would work w/plums that aren’t fully ripe, too.
I’m doing virtual tours. See my website for more information:
https://sites.google.com/site/foragingct/home/tours
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If interested:I created garden & more videos on a playlist. If you go to this link, it’ll play the videos in order.
https://www.youtube.com/watch?v=uggzItZhdek&list=PLidN50lk1I2nz40fb0JtpwQKWq-2XfRzj
Why go to the grocery store when you can get this much garlic mustard in 5 minutes? It is one of the most nutritious leafy greens ever analyzed, it is organic (basically), and it’s free. It’s also an invasive plant. This much was gathered in 5 minutes.
Sam Schaperow, M.S.
https://sites.google.com/site/foragingct/
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