Benbaker47974 Posted August 18, 2018 Report Share Posted August 18, 2018 (edited) Found these is west central Indiana growing from ground can anyone tell me if either is a edible type I attached the pictures he orange ones appeared to be chanterelles but was not sure if there could be lookalikes Edited August 18, 2018 by Benbaker47974 More info Quote Link to comment Share on other sites More sharing options...
Dhuntington Posted August 18, 2018 Report Share Posted August 18, 2018 The orange ones do appear to be chanterelles. The others are some kind of bolete possibly lilac bolete but i am not possitve on this. Quote Link to comment Share on other sites More sharing options...
Dhuntington Posted August 18, 2018 Report Share Posted August 18, 2018 If you are new to mushroom foraging i would suggest a couple good books in identification. Ones i suggest in Edible wild mushrooms of illinois and surrounding states by m. Mueller and joe mcfarland and mushrooms of the midwest michael kuo and andy methven. Quote Link to comment Share on other sites More sharing options...
Benbaker47974 Posted August 19, 2018 Author Report Share Posted August 19, 2018 ok Thanks, and if I’m not mistaken the only dangerous lookalike would be jackolatern which would be growing from wood,, And after more reading today boletes are safe some could just Make you sick,, but none deadly, Quote Link to comment Share on other sites More sharing options...
Hoosierfunguy Posted August 19, 2018 Report Share Posted August 19, 2018 31 minutes ago, Benbaker47974 said: ok Thanks, and if I’m not mistaken the only dangerous lookalike would be jackolatern which would be growing from wood,, And after more reading today boletes are safe some could just Make you sick,, but none deadly, Only the edible boletes are safe. Positive identification is extremely important. Although some might not kill you, you might wish they would, if you eat the wrong ones. Some effects are endurable, while others are so horrible, it can be beyond words. That vase shaped mushroom is likely a Chanterelle. If the flesh inside is white(ish) then I'd cook it and eat it, but the boletes are not as easily identified. Dhuntington's advice is good?? 1 Quote Link to comment Share on other sites More sharing options...
Bruce Posted August 19, 2018 Report Share Posted August 19, 2018 Those do look like Lilac Boletes to me. http://www.mushroomfarm.com/mushroom-species/boletes/xanthoconium-separans.html Most boletes that do not have a red pore surface and do not stain blue on bruising are edible. But not all. And "edible" does not necessarily mean "good." Getting a book or two and studying up is a good idea. There's a lot of good information on the web, but a lot of misinformation, too. Bruce 2 Quote Link to comment Share on other sites More sharing options...
Hoosierfunguy Posted August 20, 2018 Report Share Posted August 20, 2018 Here's a website, dedicated to boletes, that has unique search search parameters. https://boletes.wpamushroomclub.org/ Quote Link to comment Share on other sites More sharing options...
hoosiermushrooms Posted August 20, 2018 Report Share Posted August 20, 2018 The Bolete is Xanthoconium separans 1 Quote Link to comment Share on other sites More sharing options...
Benbaker47974 Posted August 20, 2018 Author Report Share Posted August 20, 2018 Ok thanks we at the chanterelle and didn’t die.. for the bolete didn’t know soaking in water made it turn to slimey. so I pitched, it thanks Quote Link to comment Share on other sites More sharing options...
Hoosierfunguy Posted August 21, 2018 Report Share Posted August 21, 2018 Apprently this mushroom has gone through a couple of classifications and is back to the boletus family(according to a couple of websites I found). The young ones with the thinner pore surfaces are tastier than the mature ones. I wanted to note that most choice boletes I find (especially the king) seem to sprout right ontop of beetle colonies ? I slice the stem to check for larva tunnels and larva. Sometimes the stem should be discarded but the cap can be untouched by insects. Boletes also can be dehydrated either in a dry location or on a dehydrator, then rehydrated for later use in soups. Cream seems to extract a stronger, richer flavor from dehydrated boletes, than fresh, moist ones; so I almost always dehydrate boletes to add to soup. Even though the season for these are nearing the end, I hope you have the opportunity to harvest some youngins?? Quote Link to comment Share on other sites More sharing options...
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