My Old "Why" for Studing Fungi, Edibility

I have a presentation to give at a local library tomorrow, so I made a list of observations of things I would eat or serve to my friends, and then a list of what is acceptable to sell in many states (I believe this was initially a list made by some people in Pennsylvania but is now being used for certification courses).

Here is that list of what mostly eat when I do eat, some of which were just one-offs, but I would probably eat again.

Here is the list of what I would eat, in the eastern part of North America excluding Mexico.,37,18,36,12,44,13,7590,6883,13336,7587,6853,9116,17,41,2,47,49,8,48,51,42,4,5,39,33,7,31,29,20,32,35,24,38,28,25,36,19,26,45,30,43,23,21,27&per_page=200&list_id=4424352

Here is the list of things that are acceptable for a certified expert to sell for consumption by the public.

Here is that list put into the explore page for the eastern part of N. A. avoiding Mexico.,37,18,36,12,44,13,7590,6883,13336,7587,6853,9116,17,41,2,47,49,8,48,51,42,4,5,39,33,7,31,29,20,32,35,24,38,28,25,36,19,26,45,30,43,23,21,27&per_page=200&list_id=4424360

I tried to be mostly inclusive for species that maybe were intended to be included on the acceptable list of things to sell. It probably scooped up a couple of species that maybe shouldn't be sold, but working those out might be too difficult to bother with. I'm thinking of the excluded Cantherellus persicinus for one example.

I also made a list of fungi that were nice seafood replacements. Some of these I included on my list, some of them I didn't, for whatever reason. Here that list is:

And those which are found in Eastern North America.,37,18,36,12,44,13,7590,6883,13336,7587,6853,9116,17,41,2,47,49,8,48,51,42,4,5,39,33,7,31,29,20,32,35,24,38,28,25,36,19,26,45,30,43,23,21,27&per_page=200&list_id=4424350

Just to balance things, here is a list of some deadly poisonous mushrooms. It's a work in progress. I'm going to include some of the worldwide species here .

Here they are, from around the world, not just here since some of them haven't been observed here, but might be here anyways.

Just for fun, really. I'm saying this was developed rather late in the day so I'm saying it is by no means well thought out, I just wanted to make it to have something to talk about for my presentation tomorrow.


Posted on Σεπτέμβριος 20, 2023 0334 ΠΜ by fungee fungee


I'm a fully-fledged whole-foods, low-fat vegan now, so I really need to get back to eating some of these on a regular basis. I'm down at least thirty pounds since March, maybe more really. I think I was pushing 230 at one point. That weight came off pretty easily on this diet. I'm not religious about it, but I try to read labels and keep the processed food quite low-fat and as minimally processed as possible. I still go out to eat once in a while though. My total cholesterol last I checked was down to 135 from 170 a year ago and 200+ two years ago. That is really good, if you don't know.

Most books say never eat more than one meal of wild mushrooms a week. I never paid that much attention. I would like to get back to eating more wild mushrooms. Mostly I don't even bring a basket with me any more, just gathering for science, thinking I don't have time to cook or process them, but I really love to eat them still and need to make it a priority.

Αναρτήθηκε από fungee 10 μήνες πριν

@fungee Congrats on your health! 🥳

This is a fantastic journal entry, and I do appreciate your openness and willingness to share. I learn a few things from each one of your entries. As always, thank you for your knowledge transfer. Your are a wealth of information and I enjoy learning from you 🙏🏼

If I may ask, which wild fungi is your favorite to eat, cook & process? I assume the answer is not the same for all 3. Lastly what is your preferred way to store wild edibles that are not dried, is it pickling, freezing or other?

Αναρτήθηκε από elantrybuch 10 μήνες πριν

Good questions, I'm thinking about them. I just am adding a little list of deadly poisonous mushrooms. This is a particularly high bar to clear. I'm currently looking to add some Inocybaceae known, or suspected to contain amatoxins. I'm probably willing to put an entire genus on blast if anything contains Amatoxins, in the Inocybaceae considering their lack of history of eating and seeming lots of potential for just regular toxicity too.

I think that the some of the best mushrooms are the boletes, the butter boletes and Gyroporus cyanescens, edulis clade boletes are all good. I prefer my boletes fresh, in particular the first two since their textures are very pleasant, but dried boletes are good too. A simple dehydrator works wonders here. I don't think any other method would be preferable since they seem to have quite good flavor and sometimes substantially better texture.

For a purely flavorful mushroom I would have to give to the myriad shrimp Russula. They are just awesome. I would saute and freeze them if I had enough, ever!

Honorable mention to the trumpets. I don't think they preserve well. I did freeze dry them last year, but passed them off to Arleen and Alan Bessette who were at our WPaMC Gary Lincoff foray, so I never tried them. I don't know how much better freeze drying is in general yet as I haven't really been using it for edibles, lol. I think it is better, just not sure how much since we aren't eating these things raw.

My favorite jerky mushroom is Oudemansiella, but I find more honeys. I don't love Grifola jerky as much since it has a tendancy to over-dry, IMO. Or I do, lol. Armillaria overdried is decent, as are oysters.

I always change my mind, but not as much lately. I'm a sucker for tiny, delicate things so if you ask me over a dinner of those this question I'm likely to tell you that they are my new favorite.

Αναρτήθηκε από fungee 10 μήνες πριν

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