Scottish Rock Garden Club Forum
General Subjects => Flowers and Foliage Now => Topic started by: Hristo on October 06, 2009, 03:21:50 PM
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Гъбите от Гората - Лоша или Добра
Mushrooms from the Forest - Bad or Good
Very kindly my neighbor ( Osman ) took me into the woods today to collect forest mushrooms.
No idea of their names only if they are bad ( Лоша - losha ) or good ( Добра - dobra ) A nice three hour walk from sunrise to 10.00 am in which we found around 2 to 3 kilos of mushrooms.
As the last picture shows it was all worthwhile!!
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More pics
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Last pics.....
P.s.. mnogo dobra = very good ;)
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This reminds me of when I went to the SRGC late bulb day for the first time. I stayed with Ian and Carol Bainbridge. To go with the evening meal of steak we went out looking for various fungi to go with it - chanterelles and baybols. I dont know the correct spelling
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What a fantastic opportunity to be shown the good and the bad fungi - really interesting, Hristo, a wonderful forest adventure with an even better ending ;D
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I just hate the taste of mushrooms but I could murder a steak right now.
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and all in a beech, Fagus, forest
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Hi RR,
Yes I wanted to be able to ID the good uns, field mushrooms no problems, but woodland mushrooms....you just can't beat local knowledge!
Indeed Mark mainly beech with occasional stands of oak and pine. The area is popular with the local men who like to go hunting bears!
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I stand to be corrected by the likes of Hans J's wife, Barbara, who is a great expert on edible funghi, but we do find a lot of the edible types here under Beech. I would think that beech woods are one of the richest sources.... :-\
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Maggi, and better in the spring when the weather is warm and damp as opposed to now when it is cool and damp!
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Bring on the garlic and lemon juice. :)
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Maggi, and better in the spring when the weather is warm and damp as opposed to now when it is cool and damp!
i'd say almost indispensible to have the first hand knowledge!
the yellow tomatoes look great..
here, most mushrooms/fungi come out in late summer/fall, even though its not necessarily a damp time; i guess they develop over the short summer and fruit late in the season...
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Interesting to see a selection of your fungi, several of which are familiar here too. Pictures 5 and 9 are indeed “Dobra”, probably what the Italians call Porcini (Boletus edulis) or a closely related species. However, it wouldn’t be advisable to eat no. 5 as it looks like it’s infected by a parasitic fungus (white on the cap), as we all too often find them here. Definitely my favourite fungi, but good porcini years are unfortunately rather irregular (in good years, I dry them so that I have a good supply for several years). I was reading recently that Italian Porcini has become so popular in Italy and abroad that what was formerly locally collected in the alps is now largely imported from China and Eastern Europe, so that it’s no longer “Italian” although marketed as such. One of the most important source countries is Bulgaria, particularly for fresh porcini… ;)
The mushroom I use most of is what we call Traktkantarell here (Craterellus or Cantharellus tubaeformis). Not sure if it has a common English name, but it has a wide distribution including both the UK and North America? It’s a late autumn mushroom and it’s easy to collect large quantities which are almost always of good quality. This picture is from last year (I plan to collect this weekend as long as it doesn’t snow):
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Hi Stephen,
Curiosly Osman suggested No.5 should be dried and used in soup, no idea if this would help with regards to the parasite!
The collectors earn at best 5 levs, around £2.50 per kilo, it took the two of us three hours to collect 2.5 kilos!
I guess it is not the Bulgarians who actually collect these mushrooms making the big bucks!
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Yes #5 and #9 are Boletus edulis. Hristo you can roast them with onions and cream or make a soup from fresh or dried. Very tasty mushroom! :D
(http://cs1492.vkontakte.ru/u6450879/31156622/x_b30851ee.jpg)
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Stephen the name is the same as yours chanterelles
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Hi Chris + Simon ,
we ( my wife and I ) have just looked your pics .....please be carefull !
The only really good is Boletus edulis ...all other are not woth for collecting or danger !!!
....in Germany we say :
You can eat all fungi .....but sometimes only one time !!!
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Olga,
That sounds superb, onion and cream.......
Hans J, if I collect any more I will run them past my neighbours, they are collecting and drying theirs out for winter!
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Stephen the name is the same as yours chanterelles
I've googled a bit and various names seem to be used including Trumpet Chantarelle, Autumn Chantarelle, Yellow Foot and Funnel Chanterelle (this is what the Norwegian name, traktkantarell, means). Ordinary Chantarelle is also abundant here, but appears much earlier in the autumn. There are also a couple of closely related species which are more local in their distribution - Craterellus cornucopioides, the Black Trumpet (http://www.mushroomexpert.com/craterellus_cornucopioides.html (http://www.mushroomexpert.com/craterellus_cornucopioides.html)) and Craterellus aurora, the Yellow Trumpet (http://www.mushroomexpert.com/craterellus_aurora.html (http://www.mushroomexpert.com/craterellus_aurora.html)).
I had a quick foray in the woods yesterday afternoon (there's now some light snow on the ground) and there were enormous numbers of this mushroom (difficult to spot initially as they look like leaves). Within half and hour I'd picked several kilos and after a night in the oven with the door ajar at 40C, they're now fully dry.
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Chris ,
We have often here in Germany or Austria the problem with visitors from other countries ...they goes here in the wood and collecting all what they get .....
Collecting fungi is in my eyes really difficould and only specalist with a microscope can say what it is exactly -we have here in each bigger town in my area a office where you can go and they looks for the fungi if all is well ....after this you can eat it !
.....but we have here also every year dead peoples after eating fungi ......
....and dont forget : fungi can store radioactivity ...since Tschernobyl is this a problem!!!
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A couple of pictures, the first Trumpet Chantarelles en masse in the woods yesterday, the second from a market in Stockholm a few weeks ago, lots of stalls loaded with Chantarelles and the darker Trumpet Chantarelles as well as bilberries etc.
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this here is the 'work' of my wife from today ( collect in the woods of Black Forrest )
Cantharellus cibarius
...and so we had a very fine diner :D
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wow look at those sellers
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I also like the pattern of the stonework on the ground. :)
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I would pay almost any prize for fresh Chantarelles and Steinpilze =Boletus edulis .as both do not grow naturally here in Australia and so far to cultivate them in captivity has failed .
If only I could afford to travel to Europe more often and savour those mushrooms !!
Otto.
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It's a bit like this, Lesley. Imprinted concrete copies can be madehttp://www.bomanite.co.uk/images/European-Granite-Fan-large1.jpg (http://www.bomanite.co.uk/images/European-Granite-Fan-large1.jpg)
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Are they realy THAT good Otto? :)
Yes Mark, I suppose with a little imagination and the right tool anything can be done with concrete.
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Are they really THAT good Otto? :)
Yes Mark, I suppose with a little imagination and the right tool anything can be done with concrete.
Lesley, I think yellow chaterelles, fresh from the wood are truly scrumptious!!
Mark: the Swedish Market stone patterns are surely formed by real (granite ?) cobbles.... setts or cassies as we call them ?
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yes of course. I was just showing what can be done with boring concrete. I should have explained better
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Yellow chaterelles - these ones?
(http://olga_bond.users.photofile.ru/photo/olga_bond/3135916/xlarge/66310721.jpg)
Otto
I heard Boletus edulis grow well in South Africa. May be you could try in Australia. ;)
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Yes, Olga, the yellow Trumpet chanterelles like in Stephen's market picture .
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Olga
please look here ( my wife is just back from wood ):
thats true Cantharellus cibarius
typical is the underside
it exist also a other similar funfi which is more red - but it is also edible
Maggi
I must eat in this time every day fungi ( Cantharellus) ....a luxury problem ;D
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Is there any reason fungi are collected much more in Europe than the UK and possibly Ireland?
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Is there any reason fungi are collected much more in Europe than the UK and possibly Ireland?
Fear! In the UK, undoubtedly Raymond Briggs' novel "Fungus the Bogeyman" :) - at least over the last 30 years since it came out, negating the encouragement given in Richard Mabey's "Food for Free" which came out just before.
There has been an increasing interest in wild edible mushrooms here in Norway in particular over these last 30-years. This has been driven by the fact that we have a national society "Sopp og Nyttevekstforbund" (Fungus and Useful Plant Society) devoted to wild edibles (now over 100 years old). In the late 70s a number of local groups sprung up here and they have been instrumental in arranging edible mushroom courses locally. As someone else mentioned (Hans?) we also have a network of "control locations" where people can have their harvest checked over by experts. "Experts" are often private people who have taken a course and exam organised by the society, qualifying them as "fungi controllers".
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A few more pictures from Stockholm's Hötorget mushroom market, for fans of cobbles and sellers:
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I have the book 'Food for Free' and 'Wild Food' but have never got round to eating anything
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These are super pictures Stephen, thanks for posting them. I'm pleased to see the Market also has kiwifruit. :)
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I have a very beautiful book called "Edible and Poisonous Mushrooms, An Introduction" by Ian Hall, Peter K. Buchanan, Wang Yun and Anthony L.J. Cole. It is about species commonly found in New Zealand and Australia and has outstanding illustrations. It is published here in Dunedin in 1998 and if you can find a copy somewhere Mark, is well worth the reading. Ian Hall was responsible for introducing the Perigord black truffle to NZ as a commercial crop and is currently working on other species.
The book contains a lot of material about identification, including keys, and separates what is edible from what isn't. Many such as chantarelle, boletus are found here but almost never collected and eaten so far as I know. The "experts" are few and far between. Luckily, Ian Hall lives locally.
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With regard to Stephen's pictures above, I am reminded that somewhere I read that the Perigord black truffle is harvested in much smaller quantities in France now, than it used to be. Like fisheries when over fished, it seems to have been over collected. Looking at the chantarelles above I wondered if the same thing will happen in the areas where these are collected. My untested theory is (remembering that I know NOTHING about fungi) that with so many collected, fewer are left at the end of the season to release spores so fewer will become established on the necessary root associations and so fewer will become fruiting bodies for eventuial collection. Any comments please?
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Hi Hans,
As far as I know there are no problems with radioactivity in the fungi here.
The locals are well aware of problems that effect their food and I think
would not touch the fungi if there was a problem......
Yes there are deaths here and I have heard stories of Bulgarians having their
fungi confiscated if they are collecting outside of their obshtina on the grounds
that, they might have made a mistake.If they die this would reflect badly
on the obshtina they collected the fungi from!
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Hi Chris ,
fungi can store radioactivity for a very long time .....so we look always from where the funghi came !
I think there is no problem with touch the fungi !
A friend who has a very big knowledge about fungi told me the only really healthy on collecting fungi is to be outside in the nature and movement ..... ;D
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Hey Hans,
Fungi from our area are exported to Canada and Italy so I would imagine that they should be radioactive free.....
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For those curious about such things, a book to look for: "Poisonous and Hallucinogenic Mushrooms" by Richard and Karen Haard. The emphasis is on fungi native to the Pacific NW, not those of eastern Europe, so how much help it will be for you, Chris, I don't know.
It's a little handbook sized for carrying with you in the field.
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A handy sounding book Rodger, I may stick to the fungi that local tradition suggests won't kill me ( or send me off into the sky with young girls and expensive stones! ) ;)
Do you go out a collecting Rodger?
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Is there any reason fungi are collected much more in Europe than the UK and possibly Ireland?
Fear! In the UK, undoubtedly Raymond Briggs' novel "Fungus the Bogeyman" :) - at least over the last 30 years since it came out, negating the encouragement given in Richard Mabey's "Food for Free" which came out just before.
There has been an increasing interest in wild edible mushrooms here in Norway in particular over these last 30-years. This has been driven by the fact that we have a national society "Sopp og Nyttevekstforbund" (Fungus and Useful Plant Society) devoted to wild edibles (now over 100 years old). In the late 70s a number of local groups sprung up here and they have been instrumental in arranging edible mushroom courses locally. As someone else mentioned (Hans?) we also have a network of "control locations" where people can have their harvest checked over by experts. "Experts" are often private people who have taken a course and exam organised by the society, qualifying them as "fungi controllers".
there doesnt seem to be much use of wild food here, either--in fact, i grew up being told that many berries were poisonous which i later learned are edible---even if not all that exciting; of course, i think there was an issue there with kids running around in the bush eating anything they see--some of which is poisononous..
i think my latvian grandfather retained some old country habits--they used to eat a few mushrooms (my mother didnt like them, so none in our house) and i remember occasional trips into the foothills forests west of here to gather blueberries..
i think if you were collecting mushrooms here you'd have some difficulty finding experts to assess them...
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A handy sounding book Rodger, I may stick to the fungi that local tradition suggests won't kill me ( or send me off into the sky with young girls and expensive stones! ) ;)
Do you go out a collecting Rodger?
No, I don't collect fungi, and I'd be reluctant to eat wild-collected ones, barring a few well-defined species. Friends of mine who escaped Czechoslovakia in 1968 are enthusiastic eaters of wild fungi, but one is a botanist and the other a botanical artist as well, so they know how to distinguish the various species and have, so far, managed not to poison themselves.
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Apart, no doubt, from a small handful of people in-the-know about such things, we in NZ eat almost no fungi at all except the bland and boring cultivated kinds. I'd love the opportunity to sample wild fungi but I feel the best way would be to share a meal with a friend, and wait until he/she had had a jolly good sample before trying them, myself. ;D
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Is there any reason fungi are collected much more in Europe than the UK and possibly Ireland?
Fear! In the UK, undoubtedly Raymond Briggs' novel "Fungus the Bogeyman" :)
But what a wonderful book! Among my children's favouries and mine too. ;D
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Apart, no doubt, from a small handful of people in-the-know about such things, we in NZ eat almost no fungi at all except the bland and boring cultivated kinds. I'd love the opportunity to sample wild fungi but I feel the best way would be to share a meal with a friend, and wait until he/she had had a jolly good sample before trying them, myself. ;D
Lovely, Lesley. If you treat your friends that way, what the heck do you do to your enemies!! :o :o
;D
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we in NZ eat almost no fungi at all except the bland and boring cultivated kinds.
Do the Maoris have any tradition of eating fungi?
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I'm not aware of any such tradition Rodger. More likely to eat their enemies (Paul!!!) than mushrooms I think, at least a couple of hundred years ago.
Paul, I don't have any. ;D
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Lesley, even when you are quite certain ( 99.9% ) that the fungi are good, there is a certain 'thrill' when one
eats them! Then in my twenties I used to rock climb, sometimes without a rope, so I guess I've moved from dangerous sports to dangerous foods.....blowfish anyone?
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Is it the Japanese who eat Blowfish as a delicacy, Hristo?
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I'm not aware of any such tradition Rodger. More likely to eat their enemies (Paul!!!) than mushrooms I think, at least a couple of hundred years ago.
Paul, I don't have any. ;D
Lesley,
If that is friends you're meaning then it isn't surprising... if you're testing whether mushrooms are poisonous by feeding them to them. There must be a decent attrition rate! :o
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The problem with some mushrooms is that they look similar to poisonous ones and that these gives serious kidney damage and may even destroy them so it is not something to play around with.
In Sweden they generally recommend to collect only the ones You know are good like the ones Stephen showed. Picking a lot and let experts sort them may let pieces of poisonous ones come in amongst the good ones.
In Portugal I think that the advice it to let the mushrooms be in the forrest. Some of the new immigrants from east (Ukraine) pick but since there might be bad ones looking like good ones from back home there are always some bad incidents.
Luckely some of the bad ones are bitter so one realizes that they are not tasty but one may have got to much toxin even when taking it out from mouth and stomach ::) so this it not to be a system that can be trusted.
Get a local book about the mushrooms in the area is the best thing. One needs to have in mind that some mushrooms needs some processing before good, so if one do not treat them like the locals, one might be in trouble.
Good luck
Joakim
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Yes I think so RR, along with just about anything else that respires!!
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Do the Maoris have any tradition of eating fungi?
Both the Maoris and the Aborigines in Australia did have a wild fungi eating tradition. In New Zealand, the Maori used at least a dozen species. Unfortunately, the early botanists were not particularly interested in fungi and a lot of the information was lost. Andrew Crowe (in Native Edible Plants of New Zealand) refers to a list of 16 Maori names of edible fungi (some duplicates) from 1859, but the identity of most isn't known.
One which was known to be eaten is the Basket Fungus (Clathrus cibarius); the thick shell before it burst open was a delicacy. Beware though - a reference is given to the need to eat this species young saying that “when burst, its curious network is covered with filth, which is indeed the excrement of the thunder god, of Rangi-whenua” (it appears plentifully after thunderstorms) ;) http://tinyurl.com/yzwdwkk
Others used included the Flower Fungus (Aseroe rubra) (MUST BE COOKED AS POISONOUS RAW), Fungus Icicles (Hericium - related to Hydnum repandum, the Hedgehog fungus used here in Norway and elsewhere in Europe; David Lyttle put out a picture of a NZ Hydnum recently); Harore (Pholiota aurivella syn Agaricus adiposus); it is very likely that the Maori also used the NZ Honey or bootlace fungus (Armillaria novae-zelandiae) as it was also probably called Harore (which meant edible mushroom); young puffballs were also eaten.
There are a number of other NZ edible fungi in Crowe’s excellent book!
Otherwise, Ear Fungus (Auricularia polytricha) which grows on Hoheria, Melicytus and Corynocarpus has been exported from NZ to China since the 1800s.
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Stephen your reference to Ear Fungus reminds me that what I knew as Jew's Ear all my life is know called Jelly Ear. I know it wasnt pc.
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Do the Maoris have any tradition of eating fungi?
Both the Maoris and the Aborigines in Australia did have a wild fungi eating tradition. In New Zealand, the Maori used at least a dozen species. Unfortunately, the early botanists were not particularly interested in fungi and a lot of the information was lost. Andrew Crowe (in Native Edible Plants of New Zealand) refers to a list of 16 Maori names of edible fungi (some duplicates) from 1859, but the identity of most isn't known.
One which was known to be eaten is the Basket Fungus (Clathrus cibarius); the thick shell before it burst open was a delicacy. Beware though - a reference is given to the need to eat this species young saying that “when burst, its curious network is covered with filth, which is indeed the excrement of the thunder god, of Rangi-whenua” (it appears plentifully after thunderstorms) ;) http://tinyurl.com/yzwdwkk
Others used included the Flower Fungus (Aseroe rubra) (MUST BE COOKED AS POISONOUS RAW), Fungus Icicles (Hericium - related to Hydnum repandum, the Hedgehog fungus used here in Norway and elsewhere in Europe; David Lyttle put out a picture of a NZ Hydnum recently); Harore (Pholiota aurivella syn Agaricus adiposus); it is very likely that the Maori also used the NZ Honey or bootlace fungus (Armillaria novae-zelandiae) as it was also probably called Harore (which meant edible mushroom); young puffballs were also eaten.
There are a number of other NZ edible fungi in Crowe’s excellent book!
Otherwise, Ear Fungus (Auricularia polytricha) which grows on Hoheria, Melicytus and Corynocarpus has been exported from NZ to China since the 1800s.
Stephen, you know a great deal more than I do about this part of the fungi saga. Thanks for this information. I find it very interesting. We still export tonnes each year to Japan but almost all, I think, cultivated white button types.
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Actually I meant enemies Paul. :D
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;D ;D ;D
(Where is that smiley with a halo when you need one?)
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Do the Maoris have any tradition of eating fungi?
Both the Maoris and the Aborigines in Australia did have a wild fungi eating tradition. In New Zealand, the Maori used at least a dozen species. Unfortunately, the early botanists were not particularly interested in fungi and a lot of the information was lost. Andrew Crowe (in Native Edible Plants of New Zealand) refers to a list of 16 Maori names of edible fungi (some duplicates) from 1859, but the identity of most isn't known.
One which was known to be eaten is the Basket Fungus (Clathrus cibarius); the thick shell before it burst open was a delicacy. Beware though - a reference is given to the need to eat this species young saying that “when burst, its curious network is covered with filth, which is indeed the excrement of the thunder god, of Rangi-whenua” (it appears plentifully after thunderstorms) ;) http://tinyurl.com/yzwdwkk
Others used included the Flower Fungus (Aseroe rubra) (MUST BE COOKED AS POISONOUS RAW), Fungus Icicles (Hericium - related to Hydnum repandum, the Hedgehog fungus used here in Norway and elsewhere in Europe; David Lyttle put out a picture of a NZ Hydnum recently); Harore (Pholiota aurivella syn Agaricus adiposus); it is very likely that the Maori also used the NZ Honey or bootlace fungus (Armillaria novae-zelandiae) as it was also probably called Harore (which meant edible mushroom); young puffballs were also eaten.
There are a number of other NZ edible fungi in Crowe’s excellent book!
Otherwise, Ear Fungus (Auricularia polytricha) which grows on Hoheria, Melicytus and Corynocarpus has been exported from NZ to China since the 1800s.
I am a bit sceptical about some of Andrew Crowes information; one reviewer suggested you should eat the book rather than some of the plants the author considers edible. There is nothing appetising about the Basket Fungus (Clathrus cibarius) or the Flower Fungus (Aseroe rubra) as both smell of faeces. The other issue about eating the "egg" of these species is that you would need to be confident that you were not eating the "egg" of Amanita phalloides.
Hericium coralloides occurs in New Zealand and is considered edible as is Auricula polytricha. The latter despite its value in Chinese cuisine has never been eaten to any extent in New Zealand. It is not harvested to any extent these days.The giant puffball Calvatia gigantea which can grow to the size of a football is edible. I know of people who have eaten it who are still alive.
Boletus = Suillus granulatus, Boletus = Suillus luteus, and Boletus = Leccinum scaber are all present in New Zealand having been introduced together with their hosts. They are very common and could be collected in large quantities. There is no cultural tradition of eating them in New Zealand.
I am finding the information that various forumists have posted on edible fungi fascinating. It is obvious that one has to have a good knowledge of what species to collect and how to prepare them. I have meet only one person in New Zealand whom I would consider to be a reliable authority on edible fungi here. (not Andrew Crowe). The edibility or otherwise of the indigenous fungi here is pretty much unknown. We do not have the centuries of experience with our mushrooms that Europeans have. Many species look similar to Northern hemisphere species but are sufficently different that one cannot assume that they are also edible.
Lesley,
if you wish to investigate the culinary virtues of New Zealand mushrooms yourself leave a couple on your bedside table after you have eaten them. That way you will not take the information to your grave with you.
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;D ;D ;D
(Where is that smiley with a halo when you need one?)
Just think of me Paul. I AM the smiley with the halo. ;D
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A good idea David, though I take it you mean to leave a couple from the same batch, rather than those already eaten, as if I heaved them up to leave by my bed, I may well get rid of enough not to kill me after all.
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;D ;D ;D
(Where is that smiley with a halo when you need one?)
Just think of me Paul. I AM the smiley with the halo. ;D
;D ;D ;D
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I can't really say anything in response to that, Lesley! :-X
:-* :-*
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A good idea David, though I take it you mean to leave a couple from the same batch, rather than those already eaten, as if I heaved them up to leave by my bed, I may well get rid of enough not to kill me after all.
Yes Lesley, leave a couple by the bed out of consideration to my mycologist friends who prefer not fishing through stomach contents to make an ID. I refer you to and article in the latest edition of the Australasian Mycologist "A near-fatal case consistent with mushroom poisoning due to Amanita species" by Bettye J. Rees, Richard Cracknell, Adam Marchant and David A. Orlovich. Here is the link. It is free access. http://bugs.bio.usyd.edu.au/AustMycolSoc/Journal/Issues2009.html (http://bugs.bio.usyd.edu.au/AustMycolSoc/Journal/Issues2009.html). Enjoy!
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In Portugal I think that the advice it to let the mushrooms be in the forrest.
This is surprising considering the enormous amounts of fungi collected in Catalonia which is just on the other side of the peninsula. The market in Barcelona looks much the same as the pictures from Stockholm and one of the towns between Barcelona and Andorra is calling itself the fungus town due to the annual fungus market. The most common looked like Lactarius deterrimus or possibly L. deliciosus (which by the way also grows in Australia).
I think most of the posters to this thread exaggerate the dangerousness of fungi. In Sweden we have about three deaths per 10 years which is really insignificant. Of course one should only eat fungi one knows and have a reason to pick. Some are delicious like most wild psalliotas (=agaricus) some of the boletus and of course the chanterelles. Most fungi are just not tasty so why test them?
In my part of the world, most dangerous cases are when people have mistaken Amanitas for Psalliotas. I find the mistakes surprising since Psalliotas NEVER have white gills and Amanitas ALWAYS have white gills. The deadly ammanitas further have a disagreable smell.
I very much doubt that anyone can be harmed by tasting a fungus and spitting it out. They are not that poisonous.
Cheers
Göte
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It is a late comment I know but Simon's No 10 is one of the ones that people mistake. Actually as it stands there I would bend down and make sure by looking at the colour of the gills. If they are pink - to black I would pick it. If white I would throw it away.
Göte
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Here it seems to be the Deadly webcap/Spisgiftslørsopp (Cortinarius rubellus) which has most been implicated in deaths in recent years, somehow confused with the Trumpet Chantarelles which I posted pictures of - they do grow in the same habitat and it is important to double check each fungi when you are cleaning what you've collected. However, with basic knowledge it shouldn't be possible to confuse them.....
Incidentally we have a list of "5 sikre sopper" (which means 5 safe mushrooms) - these are Common Chantarelle, Hedgehog Fungus, Inkcap (Coprinus comatus), Lactarius deliciosus and the Sheep Mushroom (Albatrellus ovinus).
Note that neither Trumpet Chantarelle or Agaricus sp. are on this list due to the possibility of confusion with poisonous species, but I use both without hesitation...
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Hi Gote,
You are right of course in your comments: if one is knowledgable about mushrooms and recognize the edible ones there is very little danger. I get the impression that people gather a few favoured species and leave the rest alone. I find it remarkable from my viewpoint the popularity and availability of wild mushrooms in Europe. You do not see wild collected mushrooms for sale in the markets in this country though some like Boletus = Suillus granulatus are very common and could be gathered in large quantities, I would be interested to hear your comments on the culinary merits of this particular mushroom.
There are very few cases of mushroom poisoning in New Zealand mainly because very few people eat wild collected mushrooms. There was a case of Amanita phalloides poisoning here a few years ago (not the one I supplied the link to in my previous posting - that was in Australia) where some immigrants collected it mistaking it for something they were accustomed to eating in their home country. Amanita muscaria is also very common here associated mainly with pines. I am not aware of any documented poisonings from this species or any other species in New Zealand. Four species of fungi are listed as poisonous by Landcare Research in the publication "Plants poisonous to children in New Zealand ". These are Amanita phalliodes, Amanita muscari, Psilocybe sp and Paxillus involutus.
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Enjoy, he said! Not likely. Put me right of fungi almost altogether and I'd certainly leave a couple handy for the paramedics to collect up.
Poor platypus! :'(
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Diverting to a little word derivation momentarily, Stephen, your 5 sikre sopper reminds me of the Scottish expression "mak sikker" (not sure about the spelling) which means "make sure." Presumably in the mushroom context, sikre would also mean sure.
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And, Lesley, the German is macht sicher...... all is connected, one way or another! :)
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i thought i'd look around a bit online to see what's being said about mushrooms/fungi here in alberta..
this page is interesting, and some surprises, to me..
http://www.wildmushrooms.ws/c/document_library/get_file?uuid=b3dc35ae-8493-4058-bbeb-9af3cff056ea&groupId=10128
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Hi Gote,
You are right of course in your comments: if one is knowledgable about mushrooms and recognize the edible ones there is very little danger. I get the impression that people gather a few favoured species and leave the rest alone. I find it remarkable from my viewpoint the popularity and availability of wild mushrooms in Europe. You do not see wild collected mushrooms for sale in the markets in this country though some like Boletus = Suillus granulatus are very common and could be gathered in large quantities, I would be interested to hear your comments on the culinary merits of this particular mushroom.
Well, I have very little experience of it. Iin my place it is the similar 'Lärksopp' (Suillus grevillei) that will occur in proximity of Larix trees. I rarely pick that one because it is not very abundant and often full of larvae. This differs from an agaricus/psalliota. I would always try to rescue one of these because they are very tasty. The cultivated ones are but a faint echo of the real thing.
The bolets I usually pick are Boletus edulis and its closest relatives. They are very abundant in good years like 2006 and 2008 and biggish. The taste is fine but not strong. It is easy to overwhelm it so they are best used in recipes where they are more or less on their own. Fortunately this is easy because of the good yield.
What I normally do is that I cut them into 2cm cubes and fry with a little butter until the excess water is gone. Then I use them in sauce or soup or as wedgetable. Seasoned but sparingly so. the rest goes into the freezer in lots suitable for a meal.
Of course I also pick chanterelles and others but your question was Suillus.
I treat all fungi that way with allowance for the differences in taste.
If I find any Gyromitra esculenta I would treat them differently since they contain a toxin that must be extracted but this is rather theoretical since I practically never find any.
In my ecological situation it is not possible to just dry fungi in order to preserve them. There are always eggs and some larvae belonging to Sciaridae or Mycetophilidae along and they would take over otherwise good loking specimen unless killed one way or the other.
Cheers
Göte
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Re. Suillus granulatus (Ringløs smørsopp here) is here in Norway a calcicole growing with Pinus norvegica and hence has a local distribution, but is reckoned to be a good edible mushroom. I've never found it.
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Re. Suillus granulatus (Ringløs smørsopp here) is here in Norway a calcicole growing with Pinus norvegica and hence has a local distribution, but is reckoned to be a good edible mushroom. I've never found it.
So that is why I do not find it. I have low pH all over the place.
Göte
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Blimey Stephen - I have just stumbled across this thread as someone was reading it in 'who is on-line'.
Those market photographs of trays full of mushrooms are amazing. :o My favourite mushrooms are Chanterelle's, Boletus edulis and Morelles.
Looking at your pics make me want to cook a mushroom risotto for dinner tonight! :P