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

"Magdalena Bassett" > wrote in message
...
> 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

Does your family know where to find your last will & testament?

JoeSpareBedroom wrote:

> "Magdalena Bassett" > wrote in message
> ...
>
>>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
>
>
> Does your family know where to find your last will & testament?


Yes, but you're not in it, so what's it to you?

Magdalena

"Magdalena Bassett" > wrote in message
...
> JoeSpareBedroom wrote:
>
>> "Magdalena Bassett" > wrote in message
>> ...
>>
>>>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
>>
>>
>> Does your family know where to find your last will & testament?
>
>
> Yes, but you're not in it, so what's it to you?
>
> Magdalena

Heard an interview with some mushroom expert from Cornell a couple of years
ago. He said even the best mushroom hunters occasionally make a mistake.

"JoeSpareBedroom" > wrote in message
...
> "Magdalena Bassett" > wrote in message
> ...
>> JoeSpareBedroom wrote:
>>
>>> "Magdalena Bassett" > wrote in message
>>> ...
>>>
>>>>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
>>>
>>>
>>> Does your family know where to find your last will & testament?
>>
>>
>> Yes, but you're not in it, so what's it to you?
>>
>> Magdalena
>
> Heard an interview with some mushroom expert from Cornell a couple of
> years ago. He said even the best mushroom hunters occasionally make a
> mistake.

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.

Of course, people occasionally make mistakes and pour rat poison instead of
salt, too. Or grab their baby and use it as a weapon instead of using a
club
(see alt.true-crime).

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.


--
~A~
========================
susAn tAylor hAkobe
SoCal <-------->SoUtah commuter


>
>

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

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?
>
> 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?

"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.

Cheers,

Michael Kuettner

Michael Kuettner wrote:

> 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.
>
> Cheers,
>
> Michael Kuettner



Yes, you're correct. It's very important to learn from experienced
pickers. I learned from my Grandfather and my Father, who to this day
bests me in his finds. He can walk through a paved parking lot and find
edible mushrooms

I'm a member of a local chapter of the Mycological Society and we often
foray together. It's a great way to learn from experienced pickers and
to learn the local woods and local spiecies. Even without mushrooms,
it's a great thing to go climbing through the incredibly wild forests of
the Olympic Wilderness. My husband does not pick, but he goes with us
for the pleasure of the forest.

Magdalena Bassett

One time on Usenet, "Michael Kuettner" > said:
> "Goomba38" > schrieb

> > 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.

Excellent advice all around, Michael, especially about the
chanterelles. I used to pick them with my family as a kid. I can still
identify them (and a few other edibles), but I haven't been picking in
a long time...

--
Jani in WA

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

Goomba38 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?

In addition, the last place you want to go for advice with life and
death consequences is usenet.

--
Reg

Or anywhere where people talk about "shrooms" !


> In addition, the last place you want to go for advice with life and
> death consequences is usenet.
>

On Oct 15, 3:19?pm, 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?
>
> > 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?

People who brag about feasting on wild mushrooms in large quantities
don't know much aboout mycology either. Intelligent gatherers belong
to to a recognized mycological society. They never go gathering
alone, always in groups so they can get at least two others to
corroborate identification. And still they only eat at most one or
two specimens and wait 24 hours before indulging further. And if
there is any doubt the most one should eat is a small piece about the
size of a single peanut. It doesn't matter how many years experience
one has with wild mushrooms sooner or later they will make a serious
error. For knowlegeable mushroom gatherers the eating is the very
least important aspect of foraging, outdoor commraderie and the
discovery is far more important.

Found this ten foot diameter patch in my back yard yesterday:
http://i21.tinypic.com/v7gv46.jpg

Thousands of pea sized mushrooms:
http://i21.tinypic.com/35a7p4x.jpg


Sheldon

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?

"Magdalena Bassett" > schrieb im Newsbeitrag
...
> 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?
>
Yes, every year.

Even some of the poisonous ones.Toadstools, cut up and simmered in milk
kill flies.

Cheers,

Michael Kuettner

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. Luckily we have neighbours that know what they
are picking so can take advice when we aren't sure.

Unfortunately this is just a by-product of the crap weather we have had
this year so far. Here we are in October and the parsley has just
decided to start growing properly ! Not a gardening year to be
remembered with any fond memories

S

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!

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;-)

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?

I've been doing it my whole life and still do whenever I'm lucky enough
to find myself in Finland. I pick boletus edulis, boletus scaber (I
suppose that is what you call "birch boletus"), boletus aurantiacus,
chanterelles, morels, lactarius deliciosus, lots of other mushrooms and,
yes, even the various russulas, which are nothing special but still are
generally better than most any cultivated mushrooms.

Victor

Victor Sack wrote:

> 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?
>
>
> I've been doing it my whole life and still do whenever I'm lucky enough
> to find myself in Finland. I pick boletus edulis, boletus scaber (I
> suppose that is what you call "birch boletus"), boletus aurantiacus,
> chanterelles, morels, lactarius deliciosus, lots of other mushrooms and,
> yes, even the various russulas, which are nothing special but still are
> generally better than most any cultivated mushrooms.
>
> Victor


I love the thrill of finding them more than anything else. Mushrooming
seems to be in my genes. In early fall I can smell them on the wind, I
swear. I start moaning "mushrooms, mushrooms" and my husband knows I
will be disappearing some days, leaving a map with directions to where
I'm going. When I visit with my Parents in Poland, I try to time it for
the Fall, to go picking mushrooms with my Dad. I love that time with him.

My Mother, who makes dozens of jars of marinated wild mushrooms each
year, makes special jars with baby russulas, which look like tiny
muscarias By now, all friends and family have been served those, but
occasionally a new unsuspecting victim arrives at my Parents's house.
It's so much fun to see the politeness fighting with life-preservation
instinct. She tells them after a few seconds, but lets them suffer for a
bit

Magdalena Bassett

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

In article >,
(Victor Sack) wrote:

> 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?
>
> I've been doing it my whole life and still do whenever I'm lucky enough
> to find myself in Finland. I pick boletus edulis, boletus scaber (I
> suppose that is what you call "birch boletus"), boletus aurantiacus,
> chanterelles, morels, lactarius deliciosus, lots of other mushrooms and,
> yes, even the various russulas, which are nothing special but still are
> generally better than most any cultivated mushrooms.
>
> Victor

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." I don't
know how Olga is drying hers; her mother-in-law (Milan's mom)
jerry-rigged a terrific dryer: metal screen on four legs, set so it
would sit maybe 18" above the stove surface. Maria would set a fire in
the wood stove and the heat would rise to dry the mushrooms. Clever,
those Rusins.

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. 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."

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.

--
-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:

> 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

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

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

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

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

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....

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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....
>
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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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