On Sat, 25 Aug 2018 23:39:45 -0500, Sqwertz wrote:

> The only thing I would pick and eat from the wild is (true) morels.

If you've never seen one, they do resemble a false morel in shape, although
the false ones are usually much larger. And false morels are usually okay
to eat. The european false morels seem to be toxic only if undercooked.
(Cooking drives out the mono-methyl amine.) They are commonly sold at
market stands in Europe.

The other 'problem' is sheer volume. Instead of a side order or recipe
ingredient, we were eating them by the basket because they spoiled quickly,
and the MMA produced during spoilage gave them a detestable smell similar
to ammonia.

The other one we looled for were boletes, the ones that turn teal where
bruised. (I just checked, and it appears that one should search for those
that do NOT turn teal - oh well.)

I never tried the ones that almost killed my dad. They were the little
brown ones found in birch groves.