Any Mushroom Experts Hanging Out Here Today?

Mistwalker

Mistwalker

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Dec 22, 2007
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I am thinking this is young Boletus Bicolor, which is edible, but I'm not sure and there are some toxic Boletus varieties...

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I know I heard somewhere to never eat shrooms without gills, or it could have been never eat ones with gills. In hindsight I guess that wasn't very helpful was it? I admire your efforts to learn shrooms. I'm having a hard time adjusting to the trees and plants of the Midwest, so mushrooms are really hard for me.
Good luck. Eat slowly and take little bites!
 
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swonut said:
I know I heard somewhere to never eat shrooms without gills, or it could have been never eat ones with gills. In hindsight I guess that wasn't very helpful was it? I admire your efforts to learn shrooms. I'm having a hard time adjusting to the trees and plants of the Midwest, so mushrooms are really hard for me.
Good luck. Eat slowly and take little bites!
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Lol, there are so many do-s, don'ts, and look-a-likes with mushrooms it's nearly maddening at times...


schmittie said:
Cue Orion......


:)
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Yup, that's who I am waiting on :)
 
I'm here! I was having trouble accessing the forum but I fixed it.

So you're correct that this is in the Boletaceae family. We only have a few Boletus in Colorado so I'm not super familiar with all of the species out there. I don't think it looks like bicolor but I'm not sure.

Did you happen to cut or pinch it and notice any staining? Smell? What kind of trees were around?

If you've got any more info or pictures I'll post them up somewhere and see if I can get a species ID for you.

As far as edibility is concerned, Boletus is a really safe genus as long as you follow a few rules. The rules cut out some edible species, including bicolor, but you'll never get a dangerous one if you follow them.

Those rules are:

1. Only eat young, fresh specimens. This is a rule for pretty much all mushrooms.
2. Avoid bright red or orange pores.
3. Avoid boletes that stain blue or green.

Swo, many of the species without gills are much much easier for beginners to identify. So I would go with, "avoid gills", but only for a very new mushroomer. There are a ton a great edible mushrooms with gills. The ones with pores like boletes, teeth like hedgehogs, or ridges like chanterelles are just easier to ID. I've also always heard that there are no poisonous toothed mushrooms, just ones that aren't good to eat be it because their bitter, woody, or just taste bad.
 
Did you notice any intense blue staining where you touched this guy?

I would guess against bicolor on the spore surface and cap color. But the fact that it isn't staining immediately would favor bicolor and sensibility. Ammonia is a really useful tool for identifying blue stainers.
 
I thought about it after I researched some, and there was definitely no immediate bluing or staining. I was running late after work and couldn't take as much time as I would have liked, but I can drive through that area on the way to where I am working in the morning and stop in and check it out more. I do plan on doing that.

This area of the forest is mostly maple trees, but a few hickories, dogwoods, and birches in the mix in that area.
 
mistwalker said:
I thought about it after I researched some, and there was definitely no immediate bluing or staining. I was running late after work and couldn't take as much time as I would have liked, but I can drive through that area on the way to where I am working in the morning and stop in and check it out more. I do plan on doing that.

This area of the forest is mostly maple trees, but a few hickories, dogwoods, and birches in the mix in that area.
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I'll post some pictures up and see if I can get an ID on it.
 
@Odaon,

Slight digression: Came across a mushroom in a store while in Asia. (Not saying it is only found in Asia.) Had a wonderful smokey bouquet to it and nicely blended in my homemade meat sauce. (Should really try it this way.)

Only thing is I can't recall the name or even really what it looks like. Too many years ago. (Seem to recall the "cap" being dark brownish/blackish.)

My question is: Any idea of what it might be and if available in the States? Know of an online database of mushrooms listing their attributes?

Thanks in advance.

Sent from my Sero 7 Pro using Tapatalk
 
Ronin_Jedi said:
@Odaon,

Slight digression: Came across a mushroom in a store while in Asia. (Not saying it is only found in Asia.) Had a wonderful smokey bouquet to it and nicely blended in my homemade meat sauce. (Should really try it this way.)

Only thing is I can't recall the name or even really what it looks like. Too many years ago. (Seem to recall the "cap" being dark brownish/blackish.)

My question is: Any idea of what it might be and if available in the States? Know of an online database of mushrooms listing their attributes?

Thanks in advance.

Sent from my Sero 7 Pro using Tapatalk
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It would be hard to say from so few details. However, my very first though was shiitake mushrooms. They have a slight smokiness to them and they're definitely meaty. They can be found stateside and are cultivated here. They grow naturally in Japan, maybe some other parts of Asia as well.
 
Odaon said:
It would be hard to say from so few details. However, my very first though was shiitake mushrooms. They have a slight smokiness to them and they're definitely meaty. They can be found stateside and are cultivated here. They grow naturally in Japan, maybe some other parts of Asia as well.
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I want to say you're correct, yet they seem to taste a bit different this time around. Maybe tastebuds are achangin' with age-itis! Thanks.

Best

Sent from my Sero 7 Pro using Tapatalk
 
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