Sheldon > wrote:

>On Oct 15, 4:31?pm, (Steve Pope) wrote:

>> I don't necessarily trust unknown restaurants in the U.S. that
>> serve wild mushrooms, either.

>Restaurants in the US aren't serving *wild* mushrooms, they serve
>various types of cultivated mushrooms. There are many types of
>mushrooms that are cultivated these days, not just your generic
>"button/"champignon mushrooms. Many of the upscale produce emporiums
>sell an array of "wild" (cultivated) mushrooms. even the typical
>stupidmarkets now sell a variety of cultivated mushrooms.

Huh? Do you live in one of these areas, like Los Angeles County,
that has banned wild mushrooms in restaurants?

In any case, some species that are never cultivated, like boletus,
show up in restaurants regularly around here (fresh, not dried).

Steve

Melba's Jammin' > wrote:

> Victor, I had a note from my cousin early in the week. He said he and
> his wife had "been in forest and we find many podpinka. Some older but
> clean. Olga now has much work and all flat smelle to podpinka."

These are good mushrooms, called "opyonok" (singular) and "opyata"
(plural) in Russian, the word coming from "pen'", "tree stump"; the
Slovak "podpinka" comes from the same root.

> Mostly what I picked when I was a kid were boletus (I didn't know the
> formal name then and have no idea what version we hunted). We'd
> usually find them near rotted fallen oaks. Sometimes in cow pastures,
> sometimes in woods.

Probably boletus edulis (ceps, porcini). Boletus species differ a lot
from each other, both in appearance and in cooking qualities. Some are
inedible.

> Mom was always excited to find a nice "chicken of
> the woods." When I visited in 1992 I learned of sosn'ak (dunno if
> spelling is correct) ‹ described to me by Cousin Maria as "the ones that
> grow near pine trees."

In Russian, "sosna" means "pine tree". It might be another boletus, B.
luteus, or B. badius, both good mushrooms often found in pine woods, but
both very different from B. edulis and from each other.

Here is a Web page you will probably enjoy:
<http://www.wpamushroomclub.org/files/president/arc20061201.html>.

Bubba

Magdalena Bassett > wrote:

> I love the thrill of finding them more than anything else.

Yes, I do, too! More than eating them, even! Still, the surroundings
must be just right, like nice woods or forests in sparsely populated
areas, or a little island in the middle of some Finnish lake, accessible
by a rowboat.

Victor

Melba's Jammin' wrote:

> Lynne Rossetto Kasper's weekly newsletter, "Weeknight Kitchen," features
> a recipe this week for Scrambled Eggs with Wild Mushrooms. I wrote of
> fond memories hunting the fungi, some to be dried (as Olga has done),
> some to be canned, some to be enjoyed fresh, scrambled with eggs, hot or
> sweet peppers, and onions, then put between toasted bread (or not) for a
> sandwich. That's a treat I've not enjoyed in a very long time.
>
We had shaggy parasols dipped in egg and flour, sauteed in butter, with
a bit of salt and fresh pepper for lunch. We eat them on bread, like an
open face sandwich. The No-knead bread is excellent for that.

I have many fond memories of picking mushrooms with my relatives in
Poland, especially when I was a little girl. My Grandfather knew his
woods and took me on his motor bike deep into the forest to find the
best unpicked areas. The boletas were sliced, strung on strings and hung
over the stove to dry, although now my Parents dry them on screens. All
other mushrooms were either eaten that day or marinated. Blintzes with
mushrooms can be divine.

Magdalena Bassett

Steve Y wrote:
> Here in the Beaujolais we are having a mushroom season to beat any that
> I have seen. There are mushrooms growing in places I have never seen
> them growing in before.

I hear tell the Beaujolais ladys have flesh eating crotch fungi... be
careful!

I've always wanted to gather mushrooms, but haven't known how to learn
which ones were good (safe), and which were bad.

How did you learn???

I live in the Sacramento area. There are a lot of mushrooms, toward
the coast from me.

Myrl



On Oct 15, 8:28 pm, Magdalena Bassett >
wrote:
> A. wrote:
> > I'm still waiting to hear of a single mistake in the Russian branch of my
> > family.
> > Got some 80 year olds (plus) out there, not a single upset tummy, and three
> > generations of mushroom hunters behind them, all doing find.
>
> Same here. I don't know of a single person in my family, or extended
> community, where my parents live, who died from eating poisonous
> mushrooms. I figured it's been at least 17 generations since my family
> landed in Poland and by now the ones with the unobservant genes went the
> Darwin way
>
> I wonder if it's true that good mushroomers are also good proofreaders.I
> see typos as often as I see mushrooms
>
> > Of course, people occasionally make mistakes and pour rat poison instead of
> > salt, too.
>
> Or eat processed food, or meat with hormones, or fishmeal-fed chicken
> meat from farms in China.
>
>
>
> > Would love to know more about exactly where to look - no mushrooms here
> > in SoCal, none when I'm in Utah, either, at least not near where I live.
>
> I picked some in Santa Barbara years ago, but the Northwest is it.
>
> Magdalena Bassett

On Oct 18, 4:46 pm, Sheldon > wrote:
> Steve Y wrote:
> > Here in the Beaujolais we are having a mushroom season to beat any that
> > I have seen. There are mushrooms growing in places I have never seen
> > them growing in before.
>
> I hear tell the Beaujolais ladys have flesh eating crotch fungi... be
> careful!


Oh my GAWD;-)

(Steve Pope) wrote:
> Sheldon wrote:
> > (Steve Pope) wrote:
> >> I don't necessarily trust unknown restaurants in the U.S. that
> >> serve wild mushrooms, either.
> >Restaurants in the US aren't serving *wild* mushrooms, they serve
> >various types of cultivated mushrooms. There are many types of
> >mushrooms that are cultivated these days, not just your generic
> >"button/"champignon mushrooms. Many of the upscale produce emporiums
> >sell an array of "wild" (cultivated) mushrooms. even the typical
> >stupidmarkets now sell a variety of cultivated mushrooms.
>
> Huh? Do you live in one of these areas, like Los Angeles County,
> that has banned wild mushrooms in restaurants?
>
> In any case, some species that are never cultivated, like boletus,
> show up in restaurants regularly around here (fresh, not dried).

You are a flaming imbecile. Boletus edulus and porcini/cep are one
and the same, definitely cultivated... they are readily available
fresh, most stupidmarkets sell them... they are a regular fare of
vegetarians used in lieu of beef burgers. There are some two dozen
varieties of boletus but most are not edible and many are toxic...
those that are privately gathered are not offered in US restaurants.

Sheldon > wrote:

>You are a flaming imbecile. Boletus edulus and porcini/cep are one
>and the same, definitely cultivated...

Are you certain that they are cultivated?

Perhaps they can be "encouraged", but (last I checked) they
cannot be farmed.

Steve

On Fri, 19 Oct 2007 02:04:35 +0000 (UTC),
(Steve Pope) wrote:

>Sheldon > wrote:
>
>>You are a flaming imbecile. Boletus edulus and porcini/cep are one
>>and the same, definitely cultivated...
>
>Are you certain that they are cultivated?
>
>Perhaps they can be "encouraged", but (last I checked) they
>cannot be farmed.
>
>Steve

And they certainly cannot be found in every supermarket. I wonder if
he is thinking of portabellas?

Christine

On Oct 18, 10:04?pm, (Steve Pope) wrote:
> Sheldon > wrote:
> >You are a flaming imbecile. Boletus edulus and porcini/cep are one
> >and the same, definitely cultivated...
>
> Are you certain that they are cultivated?
>
> Perhaps they can be "encouraged", but (last I checked) they
> cannot be farmed.
>
> Steve

You haven't checked, there are dozens of web sites that sell
cultivated "wild" mushrooms, including boletus/porcini... fresh and
dried. When describing mushrooms "wild" is a purely nonsensical
term, restaurants are permitted poetic license with menus... like
Dover Sole... there is no Dover Sole in the US. Most who dine at
upscale restaurants realize that "wild" refers to other than button/
champignon mushrooms. A restaurant owner would have to be
certifiably nuts to even entertain the thought of serving patrons
mushrooms brought in the back door from some Euell Gibbons type. You
obviously didn't read the information at the links I previously
posted. Read *all* the descriptions, everyone should, perhaps they'll
learn something. From reading what some have posted about mushroom
gathering I don't believe them, not a word. People who are honest
about relating their mushroom gathering tales would never claim they
go out into the field so they can collect enough to gorge themselves.
Did you know that some people can even poison themselves on the
typical stupidmarket button 'shrooms, well they can... they won't die
but they can become so sick they'll wish they would.

http://academic.evergreen.edu/projec.../phm/index.htm

Sheldon

Sheldon > wrote:

> (Steve Pope) wrote:

[ Boletus edulus ]

>> Are you certain that they are cultivated?

>> Perhaps they can be "encouraged", but (last I checked) they
>> cannot be farmed.

>You haven't checked, there are dozens of web sites that sell
>cultivated "wild" mushrooms, including boletus/porcini...

I just checked, I get zero hits on "farmed porcini", and only
one google hit on "cultivated porcini", and that one is from
a truffle-oil maker.

Steve

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Victor, I had a note from my cousin early in the week. He said he and
> > his wife had "been in forest and we find many podpinka. Some older but
> > clean. Olga now has much work and all flat smelle to podpinka."
>
> These are good mushrooms, called "opyonok" (singular) and "opyata"
> (plural) in Russian, the word coming from "pen'", "tree stump"; the
> Slovak "podpinka" comes from the same root.
>
> > Mostly what I picked when I was a kid were boletus (I didn't know the
> > formal name then and have no idea what version we hunted). We'd
> > usually find them near rotted fallen oaks. Sometimes in cow pastures,
> > sometimes in woods.
>
> Probably boletus edulis (ceps, porcini). Boletus species differ a lot
> from each other, both in appearance and in cooking qualities. Some are
> inedible.
>
> > Mom was always excited to find a nice "chicken of
> > the woods." When I visited in 1992 I learned of sosn'ak (dunno if
> > spelling is correct) ‹ described to me by Cousin Maria as "the ones that
> > grow near pine trees."
>
> In Russian, "sosna" means "pine tree". It might be another boletus, B.
> luteus, or B. badius, both good mushrooms often found in pine woods, but
> both very different from B. edulis and from each other.
>
> Here is a Web page you will probably enjoy:
> <http://www.wpamushroomclub.org/files/president/arc20061201.html>.
>
> Bubba

Thanks, Bubba Vic. I am enjoying the site. Not how we make mushrooms
for Christmas Eve but that's okay. They're probably not Our People.
"-)

My nephew has boletus something in his yard!! My sister avails herself
every year.

I'm thinking that what we picked most as kids were porcini -- they
looked like the fresh porcinis I saw in Siena.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article <gDIRi.51496$uC1.31161@trnddc04>,
"James Silverton" > wrote:

> Melba's wrote on Thu, 18 Oct 2007 07:22:10 -0500:

> MsJ> Why were the edible ones chucked?
>
> Among scientists in unrelated fields, the problem was a lack of
> confidence in the abilities of the "expert". "Edible" was
> regarded as an opinion and people get cautious when their own
> safety is concerned :-) Still, there were some interesting hikes
> involved.
> James Silverton

Good enough reason!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
(Steve Pope) wrote:
> In any case, some species that are never cultivated, like boletus,
> show up in restaurants regularly around here (fresh, not dried).
>
> Steve

I saw wild mushrooms (fresh) for sale in Italy, Steve. The crate bore a
certificate of something. :-) Who, where, type, and who blessed them,
I think.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
Goomba38 > wrote:

> Magdalena Bassett wrote:
> > JoeSpareBedroom wrote:
>
> >>> Does anyone else on this group pick wild mushrooms for cooking?
> >>>
> >>> Magdalena Bassett
> >>
> >>
> >> Does your family know where to find your last will & testament?
> >
> >
> > Yes, but you're not in it, so what's it to you?

LOL!

> > Magdalena
>
> I think he was making a tongue in cheek comment about the potential
> risks of wild mushrooms? It certainly isn't something I'd be
> comfortable eating. I just don't know enough about mushrooms to feel
> safe?

Goomba, dollink, I'm just curious: Would you eat them if I served them
to you in my home and if I ate the same thing?
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:

>> I think he was making a tongue in cheek comment about the potential
>> risks of wild mushrooms? It certainly isn't something I'd be
>> comfortable eating. I just don't know enough about mushrooms to feel
>> safe?
>
> Goomba, dollink, I'm just curious: Would you eat them if I served them
> to you in my home and if I ate the same thing?

LOL....can I have 'em leftover the next day or so?...after you've
enjoyed your serving?

On Fri, 19 Oct 2007 02:04:35 +0000 (UTC),
(Steve Pope) wrote:

>Sheldon > wrote:
>
>>You are a flaming imbecile. Boletus edulus and porcini/cep are one
>>and the same, definitely cultivated...
>
>Are you certain that they are cultivated?
>
>Perhaps they can be "encouraged", but (last I checked) they
>cannot be farmed.
>
>Steve

i'm quite sure sheldon is 'certain,' and equally sure he is wrong.
it's what he does.

your pal,
blake

On Mon, 15 Oct 2007 18:35:42 -0400, Dave Smith
> wrote:
>
>I have to chuckle whenever I hear about morels. I have never had one but my
>father claimed to love them. He had grown up in a small town about 50 miles
>from Toronto, moved to the city as a teen and then to the suburbs when I
>was a kid. Every year we were dragged off to his home town to pick morels.
>He knew all the spots where they grew... or so he claimed. We never found
>one. I never tasted one. On the rare occasion that I see them in the stores
>I think about those morel hunting expeditions and pass them by.

I have to chuckle, too... morels were the only kind of wild mushroom
we ate. I didn't know there were other kinds of mushrooms til I was
at least 14. Dad DID know where to find 'em in central PA, he'd bring
home a bag or several, most of the times he went morel-hunting. Some
of the family loved them. I could take 'em or leave 'em. Still feel
that way about the mushrooms I've had.

Best from Your Mushroom Philistine -- Terry

"Sheldon" > schrieb im Newsbeitrag
oups.com...
> Goomba38 wrote:
>> Peter A wrote:
>>
>> > This may surprise you, JSB, but some people actually have the
>> > intelligence and knowledge to pick and enjoy wild mushrooms without the
>> > slightest risk.
>>
>> I don't dispute that there are people with the intelligence and plenty
>> of knowledge of mushrooms, but I do dispute that it is without any
>> risk. ALL wild mushrooms carry a risk of misidentification for whatever
>> reason? Knowledgeable pickers have been known to make mistakes.
>
> Absolutely... it's typically the so-called experts who more often
> suffer poisoning and even death.

Or, those who have - contrary to USAns - generations of experience.
I've never had any problems with wild mushrooms.
Youse other-pondians had (have) the problem, that the mushrooms
on your side of the pond are different.
I wouldn't dare to recognize any or all specimens safe in your part of
the world; but I can recognize whether any mushroom is edible
or not in my part of the world.

> With mushroom gathering a little
> knowledge is deadly...

Yes.

> a little knowlege gives one a false sense of
> security, as evidences by such asshole comments as Peter's "without
> the slightest risk", obviously total nonsense.

No. If you know your mushrooms, you're safe.
As I've stated elsewhere, "When in doubt, leave it alone".

> Mushrooms are great
> chameleons, the poisonous types very often mimic those that are safe
> (they often grow together), and for identification much depends on at
> which stage of development they're encountered. As a case in point, I
> posted my recent mushroom picture to alt.nature.mushrooms for
> identification, to date no one there has been able to tell me what it
> is (so far two guesses, which when checked against images on the net
> are obviously incorrect).

Well, could you give a link to the picture ?
I'm always interested in new mushrooms.

> But of course many, especially on usenet,
> hold themselves out to be fungi experts when in fact they know no more
> than you and I. Anyone with $20 can buy a mushroom field guide, spend
> a few hours studying the pictures and familiarizing themselves with
> the scientific names and then get on their computer and hold
> themselves out as experts, when in fact they've never actually been
> out in the field, let alone ever eaten any but canned button
> 'shrooms.
>
Yes, that's the Usenet syndrome.
Spending only $20 on the book (especially when growing up in
a city) can lead to fatal results.
Being introduced to mushrooms by surviving parents, who had
been taught by surviving grandparents, who ... (etc), is another
kettle of fish.

> I've actually been an active member of a mycology society (Brooklyn
> Botanic Gardens), even been on more than a dozen field trips... I know
> just enough to know that very few people on this planet are
> knowlegeable when it comes to identifying mushrooms.
>
Identifying "safe-to-eat" mushrooms is a different thing ...

Cheers,

Michael Kuettner

On Oct 15, 11:21 am, Magdalena Bassett >
wrote:
> Here in the NorthWest (US) we are in the middle of the mushroom season.
> It's one of the best since I moved here - chanterelles, boletas, birch
> boletas, lactarius, russulas, and many more edible mushrooms. The
> chanterelles are the most popular with the pickers, and most pick 2-3
> gallons on an outing of about 3 hours. What fun! Yesterday, my husband
> and I found 31 shaggy parasols, in my opinion, tastier than any other
> mushrooms. We had a feast for supper last night, and the rest will be
> dehydrated to reconstitute later in the winter. I already have several
> containers with sauted chanterelles in the freezer, and hoping to round
> off my mushrooming season with a good find of matsutaki this weekend.
>
> Does anyone else on this group pick wild mushrooms for cooking?
>
> Magdalena Bassett
Sure do. Big time. For the past 30 years.

Please be aware the shaggy parasols (Macrolepiota rhacodes =
Chlorophylum rhacodes now) are abundant in Oregon and Washington and
safe...at least until Chlorophylum molybdites has been confirmed. So
far, no one I know of in the Oregon Mycological Society has seen any
of the Green-spored Chlorophylum locally. But with mushrooms moving
territories, it is always a possibility.

C. rhacodes is typically easy to find under Douglas-fir, especially
growing from large Thatcher ant nests that have been abandoned.

A friend of mine just got done finishing 3.5 gallons of cooked
Cantharellus formosus (Western Golden chanterelle - Oregon's state
mushroom) for her winter larder in Vancouver, Washington.

Wait until you find your first truffle!

Daniel B. Wheeler

On Oct 15, 12:38 pm, "Michael Kuettner" > wrote:
> "Goomba38" > schrieb
>
>
>
> > Magdalena Bassett wrote:
> >> JoeSpareBedroom wrote:
>
> >>>> Does anyone else on this group pick wild mushrooms for cooking?
>
> >>> Does your family know where to find your last will & testament?
>
> >> Yes, but you're not in it, so what's it to you?
>
> > I think he was making a tongue in cheek comment about the potential risks of
> > wild mushrooms?
> > It certainly isn't something I'd be comfortable eating. I just don't know
> > enough about mushrooms to feel safe?
>
> You're absolutely right. People not knowing enough about
> mushrooms shouldn't pick them.
> I've picked them for 36 years now and never had any problems.
> A note to beginners :
> When in doubt, photograph the bugger and look in a book.
> Don't pick the shroom.
> When you pick clustered shrooms like chantarelles, always
> leave a few in place. Otherwise, no shrooms next year.
> Don't pick shrooms which show snail or insect bite.
> They're past sell-by-date.
>
I agree with you in general. But the only scientific study of
chanterelle harvest (the Oregon Mycological Society Chanterelle Study)
which has now been going on for the past 15+ years, suggests you
should PULL the chanterelle from the ground. This encourages -
slightly - more chanterelles in the future. Leaving much of the stem
in the duff encourages parasitic fungi such as Hypomyces to parasitize
the stem and the underground mycelium from which the stem arrises.

As for other mushrooms - please leave at least one or more mushroom
intact.

BTW, Dr. Eric Danell, who is one of the few people who has ever grown
chanterelles, has told me he has never been able to find spores on our
Cantharellus formosus or Western Golden chanterelle. So leaving a few
chanterelles is not necessarily going to encourage additional
chanterelle spores. How this species spreads is still a mystery.
Perhaps it requires ingestion from animals to help spread the spores,
like truffles.

Daniel B. Wheeler

On Oct 18, 6:12 pm, Myrl Jeffcoat > wrote:
> I've always wanted to gather mushrooms, but haven't known how to learn
> which ones were good (safe), and which were bad.
>
> How did you learn???
>
> I live in the Sacramento area. There are a lot of mushrooms, toward
> the coast from me.
>
> Myrl
The best way is to join a local mushroom group. They are called
mycological societies. San Francisco has one of the oldest on the West
coast. If there isn't a club locally, start one yourself!

Daniel B. Wheeler

wrote:

> A friend of mine just got done finishing 3.5 gallons of cooked
> Cantharellus formosus (Western Golden chanterelle - Oregon's state
> mushroom) for her winter larder in Vancouver, Washington.

Well, my 6 quart containers do not compare, but I feel rich.
>
> Wait until you find your first truffle!

I'm not sure I'd recognize it.

This weekend it's a hunt for matsutaki again. Can't wait.

Magdalena Bassett

> schrieb
> Michael Kuettner wrote:
<snip>
> I agree with you in general. But the only scientific study of
> chanterelle harvest (the Oregon Mycological Society Chanterelle Study)
> which has now been going on for the past 15+ years, suggests you
> should PULL the chanterelle from the ground. This encourages -
> slightly - more chanterelles in the future. Leaving much of the stem
> in the duff encourages parasitic fungi such as Hypomyces to parasitize
> the stem and the underground mycelium from which the stem arrises.
>
You've misunderstood me.
I always pick the whole chantarelle, including stem.
But as they always grow in groups, I leave at least one chantarelle
intact.

> As for other mushrooms - please leave at least one or more mushroom
> intact.
>
Yep.

> BTW, Dr. Eric Danell, who is one of the few people who has ever grown
> chanterelles, has told me he has never been able to find spores on our
> Cantharellus formosus or Western Golden chanterelle. So leaving a few
> chanterelles is not necessarily going to encourage additional
> chanterelle spores. How this species spreads is still a mystery.

Yes. Our knowledge of mycelles and their symbiosis with certain
trees is in its infancy.
I do it the old fashioned way. Leave a few chantarelles on a good spot,
you'll have chantarelles next year. Pick all and they're gone.
Don't ask why it's so. It was trial and error for some centuries ...

> Perhaps it requires ingestion from animals to help spread the spores,
> like truffles.
>
Might well be the case.

Cheers,

Michael Kuettner

On Tue, 23 Oct 2007 00:38:41 -0700, wrote:

>Wait until you find your first truffle!

I need more hints. 50 acres, mostly commercial pine or open field....

--
See return address to reply by email
remove the smiley face first

On Oct 23, 11:28 am, "Michael Kuettner" > wrote:
> > schrieb> Michael Kuettner wrote:
> <snip>
> > I agree with you in general. But the only scientific study of
> > chanterelle harvest (the Oregon Mycological Society Chanterelle Study)
> > which has now been going on for the past 15+ years, suggests you
> > should PULL the chanterelle from the ground. This encourages -
> > slightly - more chanterelles in the future. Leaving much of the stem
> > in the duff encourages parasitic fungi such as Hypomyces to parasitize
> > the stem and the underground mycelium from which the stem arrises.
>
> You've misunderstood me.
> I always pick the whole chantarelle, including stem.
> But as they always grow in groups, I leave at least one chantarelle
> intact.
>
> > As for other mushrooms - please leave at least one or more mushroom
> > intact.
>
> Yep.
>
> > BTW, Dr. Eric Danell, who is one of the few people who has ever grown
> > chanterelles, has told me he has never been able to find spores on our
> > Cantharellus formosus or Western Golden chanterelle. So leaving a few
> > chanterelles is not necessarily going to encourage additional
> > chanterelle spores. How this species spreads is still a mystery.
>
> Yes. Our knowledge of mycelles and their symbiosis with certain
> trees is in its infancy.
> I do it the old fashioned way. Leave a few chantarelles on a good spot,
> you'll have chantarelles next year. Pick all and they're gone.
> Don't ask why it's so. It was trial and error for some centuries ...
>
> > Perhaps it requires ingestion from animals to help spread the spores,
> > like truffles.
>
> Might well be the case.
>
I apologize, Michael. It does sound as if you are knowledgeable about
chanterelles.

However, in my area (limited) I almost never find chanterelles in
clusters. There are sometimes one or two adjacent to each other, and
sometimes when pulling one I will find a baby one (which may or may
not mature later). I find many fungi in caespitose (multiple
individuals clumped together) clusters, but very rarely C. formosus. I
find up to several hundred C. neotubaeformis on the same rotting log,
though.

Daniel B. Wheeler

On Oct 23, 8:27 pm, sf wrote:
> On Tue, 23 Oct 2007 00:38:41 -0700, wrote:
> >Wait until you find your first truffle!
>
> I need more hints. 50 acres, mostly commercial pine or open field....
>
> --
> See return address to reply by email
> remove the smiley face first
What species of pine? Individual truffles are often associated with
just one species of tree or shrub. Some of the Tuber species which are
currently known to exist with Pinus species a T. canaliculatum, T.
californicum, T. candidum, T. gardneri, T. lyonii (at least in
Mexico), T. maculatum, T. quercicola (more often with oak), T.
shearii, and T. rufum (apparently much more common in the US than in
Scandinavia, where it is considered an endangered species).

At least one truffle species is typically found with Monterey pine,
but I have forgotten which one that is.

Other than Douglas-fir, pine seems to be the preferred host tree for
most truffles in the United States.

Daniel B. Wheeler

On Sun, 28 Oct 2007 19:23:20 -0700, wrote:

>Other than Douglas-fir, pine seems to be the preferred host tree for
>most truffles in the United States.

Wow! I need to find out what kind it is. What do they commonly plant
up there in Oregon as income? I would have bet $$ it was Douglas.

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> schrieb
> Michael Kuettner wrote:
>> Yes. Our knowledge of mycelles and their symbiosis with certain
>> trees is in its infancy.
>> I do it the old fashioned way. Leave a few chantarelles on a good spot,
>> you'll have chantarelles next year. Pick all and they're gone.
>> Don't ask why it's so. It was trial and error for some centuries ...
>>
>> > Perhaps it requires ingestion from animals to help spread the spores,
>> > like truffles.
>>
>> Might well be the case.
>>
> I apologize, Michael. It does sound as if you are knowledgeable about
> chanterelles.
>
They're the favourite mushroom over here.
And no need to apologize; it's been a nice discussion.

> However, in my area (limited) I almost never find chanterelles in
> clusters. There are sometimes one or two adjacent to each other, and
> sometimes when pulling one I will find a baby one (which may or may
> not mature later).

What's your area ?
It might be that
a) Other gatherers already picked the place and left those
b) Your chantarelles are a slightly different species.
Hygrophoropsis aurantiaca is often mistaken for the real one,
Cantharellus cibarius.
If your chantarelles have an orange tint, it's HA. If not, it's CC.
It would also fit the growth pattern.
HA doesn't grow in clusters; just one to five mushrooms in a place .

> I find many fungi in caespitose (multiple
> individuals clumped together) clusters, but very rarely C. formosus. I
> find up to several hundred C. neotubaeformis on the same rotting log,
> though.
>
We only have Cantharellus tubaeformis and xanthopus (apart from cibarius)
over here.

Cheers,

Michael Kuettner