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Old 07-12-2018, 05:30 PM
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Default Anyone else dining on mushrooms...?

Had two small unwormy (as unwormy as they can be) red tops with my eggs yesterday.

Tonight itís slippery Jacks n elk steak!




No combs tooth yet..... little too dry yet.

Always a bonus harvest when a guy goes scouting.
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Old 07-12-2018, 06:05 PM
2 Tollers 2 Tollers is online now
 
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Looks good and something I would like to try. Just not confident in what I am looking at when it comes to wild mushrooms. Brought a big cooler home one weekend to an "expert" and out of the 50 or so he could recognise 2. So .....
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Old 07-12-2018, 08:09 PM
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Be careful with the shrooms guys...clean the pipes at the very least. 911 at the worst. Blame it in the whisky.
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Old 07-12-2018, 08:24 PM
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Blame it on the whisky has some truth to it. A few wild mushrooms should not be eaten if drinking alcohol. Some should not be eaten for two days after drinking alcohol.

Had some homemade morel and red top soup yesterday. Picked and dried the morels in June and the red tops last July. Comb tooth usually appears August thru October. This year is dry so far so there might slim pickings this year.
The pic is of comb tooth for those that don't know what it looks like. Underside of logs in damp shady areas. Keep and eye out for it, poor man's lobster. Comb tooth is also known to be a mind/brain tonic. Nothing else looks like comb tooth. Remember where you find comb tooth because it will grow the same places every year.
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Last edited by Red Bullets; 07-12-2018 at 08:41 PM.
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Old 07-12-2018, 08:51 PM
lannie lannie is offline
 
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Found a bunch of Shaggy Manes last weekend.
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Old 07-12-2018, 09:07 PM
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Had to resort to store bought mushrooms and steak someday I will learn more about the mushrooms in these parts.

ARG
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Old 07-12-2018, 09:12 PM
JareS JareS is offline
 
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Had a nice haul of orange tops a week or two ago.

Dehydrated them for mushroom gravy at Christmas time

Even the wormy ones have lots of good pieces once you cut them out
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Old 07-12-2018, 09:14 PM
sjemac sjemac is offline
 
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Been eating the little yellow Russulas from the lawn for a week or so. Got some comb tooths this week. A couple of horse mushrooms, a few Agaricus campestris, some velvet foots, slippery jacks, and slimy spike caps. Found a really beautiful set of oyster mushrooms this morning. Been eating all I can and drying the excess. Got absolutely none last year it was so dry. This year everything seems early as if to make up for the lost season last summer.
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Old 07-12-2018, 09:15 PM
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Quote:
Originally Posted by JareS View Post
Had a nice haul of orange tops a week or two ago.

Dehydrated them for mushroom gravy at Christmas time

Even the wormy ones have lots of good pieces once you cut them out
Once you dehydrate them you don't even know there were worms to begin with>
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Old 07-13-2018, 04:21 AM
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How do folks dry them without the worms taking over?
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Old 07-13-2018, 05:51 AM
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What are "Slippery Jacks"?
Familiar with many species, but that name is new to me........?
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Old 07-13-2018, 06:24 AM
livinthedream livinthedream is online now
 
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We've had an absolute banner year for Aspen Bolete's (Red Tops) in the Calgary area. Never seen it like this before. Conditions must have been perfect. If you haven't been out yet get out and go for a walk. If we get some more showers this weekend another crop should be popping up! Check out the trails meandering through Aspen groves but leave the big ones as they get wormy very quickly. Good luck!
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Old 07-13-2018, 08:19 AM
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How do folks dry them without the worms taking over?
Slice this (1/4" or less) and dry with some heat.

The worms will evacuate the shroom looking for a more hospitable home....
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Old 07-13-2018, 08:22 AM
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Slippery jacks are a Bolete.... I think itís the larch bolete.... they have a slippery almost slimey surface skin on them if they get wet.

I peel the top skin off.... the flesh is white-yellowish the sponge-gills are yellowish.

If you over cook them they are very very mushy-slimey.... which I accidentally did yesterday.
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Old 07-13-2018, 09:39 AM
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Quote:
Originally Posted by bessiedog View Post
Slippery jacks are a Bolete.... I think itís the larch bolete.... they have a slippery almost slimey surface skin on them if they get wet.

I peel the top skin off.... the flesh is white-yellowish the sponge-gills are yellowish.

If you over cook them they are very very mushy-slimey.... which I accidentally did yesterday.
Had them fried with potatoes few days ago. No other good mushrooms were there.
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Old 07-13-2018, 01:41 PM
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Quote:
Originally Posted by bessiedog View Post
Slippery jacks are a Bolete.... I think itís the larch bolete.... they have a slippery almost slimey surface skin on them if they get wet.

I peel the top skin off.... the flesh is white-yellowish the sponge-gills are yellowish.

If you over cook them they are very very mushy-slimey.... which I accidentally did yesterday.
I see....Thank you.
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Old 07-13-2018, 01:45 PM
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Some nice oysters in late June.
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File Type: jpg 8ACDA9E6-B651-4D44-84E2-E64E7F63FD84.jpg (39.2 KB, 30 views)
File Type: jpg EB9D46AE-0A96-44EE-9C41-52AF829717E2.jpg (31.7 KB, 26 views)
File Type: jpg 8224778F-44EA-46B8-A8C5-08DB6E2FF889.jpg (30.0 KB, 28 views)
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Old 07-13-2018, 03:45 PM
sjemac sjemac is offline
 
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Today's collection from a 15 minute tour of the property.

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Old 07-13-2018, 04:45 PM
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Ok I have seen most of these on walk about's. Are they all prepared the same way. Clean, cut and a quick pan fry being careful to not over cook including the comb tooth?
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Old 07-13-2018, 04:59 PM
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Quote:
Originally Posted by 2 Tollers View Post
Ok I have seen most of these on walk about's. Are they all prepared the same way. Clean, cut and a quick pan fry being careful to not over cook including the comb tooth?
Aside from the combtooths I like to put them in a dry pan and drive some of the water off first before adding a little butter, fresh thyme and salt and pepper. The combtooths are a little hardier and can take some longer cooking. I'll often shred them by hand and add to pizzas.
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Old 07-13-2018, 06:36 PM
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Nice finding combstooth!!!!

I went to my spots..... it she’s too dry around here yet.

Gonna go grB me s’more red tops Sunday!
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Old 07-13-2018, 09:23 PM
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Nice selection for a fungi feast Sjemac. Amazing that you are finding comb tooth so early. You should be able to get another picking or two from the same place before October. Now I want to go check the places I pick.
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Old 07-14-2018, 09:19 AM
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Quote:
Originally Posted by Red Bullets View Post
Nice selection for a fungi feast Sjemac. Amazing that you are finding comb tooth so early. You should be able to get another picking or two from the same place before October. Now I want to go check the places I pick.
Yes... my dead log hasn't produced yet either.
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Old 07-14-2018, 11:26 AM
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Quote:
Originally Posted by 2 Tollers View Post
Ok I have seen most of these on walk about's. Are they all prepared the same way. Clean, cut and a quick pan fry being careful to not over cook including the comb tooth?
Comb tooth hold lots of moisture. I fill the sink and vigorously rinse the comb tooth. no bugs or worms in comb tooth. You can squeeze out lots of the moisture in them. Dice comb tooth coarsely. First saute to evaporate most of the moisture. Then add butter to the comb tooth for a few minutes. Lastly before serving add minced garlic to the butter. Comb tooth is also great diced into soup or stews. Texture is like lobster, so is the flavor.

Hard to dry comb tooth. I usually blanch, then squeeze out excess moisture, then vac seal freeze.
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Last edited by Red Bullets; 07-14-2018 at 11:32 AM.
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