The Official 2011 CUK Fungi Foray

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Zippy replied

23 August 2011, 16:48
Originally posted by shaunbhoy View Post

What with a ride-on mower and slimy mushroom omelettes, your life is a veritable treasure trove of exotica! All you need to develop is a fondness for locomotives and your life will be complete.

Magic!
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shaunbhoy replied

23 August 2011, 16:20
What with a ride-on mower and slimy mushroom omelettes, your life is a veritable treasure trove of exotica! All you need to develop is a fondness for locomotives and your life will be complete.
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pacharan replied

23 August 2011, 16:08
Originally posted by pacharan View Post

Fortunately, the best edible species are easily identified. As are the most venomous ones. Oddly enough, I sat a few death caps on Sunday. This is the most venomous agaric in Great Brian followed closely by the destroying angel. Both of the genus Amanita.

While the highly hallucigenic fly agaric is also in this genus.
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pacharan replied

23 August 2011, 15:43
Originally posted by Spacecadet View Post

preferably before learning which fungi are fatal if eaten

Fortunately, the best edible species are easily identified. As are the most venomous ones. Oddly enough, I sat a few death caps on Sunday. This is the most venomous agaric in Great Brian followed closely by the destroying angel. Both of the genus Amanita.
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Spacecadet replied

23 August 2011, 15:37
Originally posted by Churchill View Post

Oh FFS, learn to spell!

preferably before learning which fungi are fatal if eaten
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Churchill replied

23 August 2011, 15:26
Oh FFS, learn to spell!
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pacharan started a topic The Official 2011 CUK Fungi Foray

23 August 2011, 15:25
The Official 2011 CUK Fungi Foray

Well, once again that time of year is upon us when we all head for the hills clutching Roger Philips.

Here's my first find of the year:

Though the genus name is leccinum, it is actually a bolete and, like all boletes, releases its spores through pores instead of gills.

Anyway, took it home and fried it up. Taste was delicate and had a very slimey texture. Not as good as the cep which is our most highly valued bolete.

Could be good in a creamy sauce perhaps.
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