Bruce

Grain masters and culture slants for both black and yellow morels are available commercially from Fungi Perfecti (https://fungi.com/apps/omega-search/?type=product&q=morel*#type=product&q=morel*). Getting them to actually fruit is another matter entirely.

In reading the article, I am left to wonder at the potential environmental impact of introducing a non-native strain. 

Regards,
Bruce

Pheasant's Back can certainly achieve impressive proportions, but beyond a certain point they get too chewy/woody for culinary purposes. Try trimming off the tender outer edges and cook those up.

Definitely not an oyster. Some kind of polypore; cannot ID it off the top of my head. I recommend that you do not eat anything unless YOU know what it is.

Mushroom totems on the north side of our chicken coop. Made from freshly-cut maple logs and innoculated with dowel spawn. Left to right: Pleurotus (oyster mushrooms), Lentinula (Shiitake), and Hericium (Lion's Mane).

Wish us luck, we will probably need it. 

Not sure why I still cannot upload any new images to this site. No such tool on the toolbar.

Here is a link to a photo:  https://drive.google.com/open?id=1F15CbddG8aOdniD5JcPlmrraqjtsl9UC

The darkness of the scales can vary from one specimen to another, but generally the appearance of Pheasant Back is pretty unmistakable. Be sure to check for the large, angular pores on the underside.

Some false morels of the genus Gyromitra and Verpa contain gyromitrin, which is hydrolyzed to monomethylhydrazine in the body. Monomethylhydrazine not only displays acute toxicity to the liver and kidneys, but is also carcinogenic.

It boils off at 87C, which is below the boiling point of water. So the folklore with false morels is that if you cook them thoroughly (with the lid off the pan), they are safe. I have no desire to perform such experiments on myself. 

 https://en.wikipedia.org/wiki/Gyromitra_esculenta

Yep, I find these this time of year. They're a little chewy but "okay" with my breakfast eggs.

I've also had trouble attaching photos. You'll have more luck uploading to cloud storage and sending a link.

Bruce

I bought an HMS membership last spring and it took more than two months to get my T-shirt. But I *did* get it.

I suspect Steve collects orders for the year and gets them all printed at once to keep costs down. This makes perfect sense, but only he can tell you for sure.

Regards,
Bruce

I agree that Kuo's "100 Edible" book is the one that I crack open the most often.

I also own McFarland & Mueller and use that a lot. Although the number of species listed in the latter is limited, it covers most of the (edible) ones you are really likely to encounter (and eat).

Others to consider:

The Peterson Field Guide to Mushrooms (McKnight & McKnight)
Edible Wild Mushrooms of North America (Fischer & Bessette)
 

I believe it is...perhaps what they call a late fall oyster. But they usually have tinges of green. Was it growing on wood?

Bruce

It's a Hericium, but not a lion's mane. This looks like bear's tooth (Hericium americanum), and is no doubt a little past its prime. Still, a nice find for this late in the year!

Eat it! They don't have a strong flavor, but saute'd with a little garlic and olive oil they go well with Italian dishes.

Bruce

Genus and species names are defined by the first person to "describe" them in the technical literature. As such, there is no way to definitively categorize them based on the name itself...it simply involves a lot of rote memory. Most introductory guides should provide you with the scientific names of any mushroom fruiting body that they may be talking about. If they don't, look elsewhere.

Orders and families are another matter entirely and again, any good guide should be organized along those lines (Russulaceae, Polyporaceae, Agaricaceae, etc).

Hope this helps,

Bruce

Beautiful!

Beats me. Sure isn't corn smut. Ask your extension agent. :-)

Bruce

20 hours ago, Dhuntington said:

Does anyone knows if there is more than one type.

I've often wondered the same. I've only read what I've read and am certainly not the last word on this, but as best I can tell there's only one species and it just varies a lot in appearance, based on the wood it's growing on or the microclimate or whatever. 

Bruce

Ha! I'd leave it in place and come back in a few days.

Bruce

Whoa!

I went on a 6-mile hike last Tuesday and was looking for hens the whole way. Didn't find even one...should have checked the rainfall maps beforehand and probably gone somewhere else.

The bugs did a good job of finding me, though. :-)

Bruce

Your first two photos look like an Amanita. Many mushrooms of this genus are quite poisonous. I'm pretty sure this one is not deadly, but if you eat it, you might wish you were dead.

The slimy yellow ones under the pine needles are probably Suillus americanus; very common under white pine this time of year. If so, they are "edible"...notice that I didn't say they are "good."

The one with the red top and brittle flesh looks like Russula emetica. Eat it if you like to get very sick.

You really need to get a book or two and study up. There are a few people here who are very knowledgeable; but ultimately, relying on others to do your IDs for you is literally gambling with your life. 

Bruce

Nice!

Amanita sp. probably A. muscaria (the yellow Eastern U.S. variety).

Bruce

I was out hiking at Morgan-Monroe and found this shaggy mane growing right thru the gravel of the parking lot!

https://drive.google.com/open?id=1P8vSUL9SF3PtF_DAWsbO8g140pujIsLA

A little too far gone to eat, but I picked it anyway in hopes that I can dope my compost pile with the spores and get a few next year. I would be interested in hearing from anyone who has attempted this and/or has experience eating them (recipes, etc).

Bruce

On 10/1/2018 at 6:05 AM, Hoosierfunguy said:

Bruce,  doesn't Artomyces pyxidata turn orangish when it's past its prime?

More brown than orange.

Nice!