Fungi eaters

[Foggy Mountain]

I don't know if it's true but we always cut the chanterelles rather than pull them them out to ensure they would come back

I don’t consider myself an expert at mycology. I know what I know but my understanding is you can’t damage anything by pulling or breaking them. You’re only taking the fruiting body, the mycelium is always below where you’d damage and that’s what actually counts.

 

[HighUintas]

I don’t consider myself an expert at mycology. I know what I know but my understanding is you can’t damage anything by pulling or breaking them. You’re only taking the fruiting body, the mycelium is always below where you’d damage and that’s what actually counts.

That's sort of what I thought. But ya know... It's just one of those things haha

 

[Foggy Mountain]

Like I said I’m no expert, what would cutting as opposed to pulling hurt? Nothing

 

[Fordguy]

Puffball mushroom slices make a great burger topper when sauteed and topped with a slice of swiss cheese.
They were usually my go-to mushroom in Michigan. Very easy to spot and almost impossible to mistake. I always look for morels while turkey hunting- plenty of cooking options for them.

 

[UngulateHunter]

I got into morels this year and started finding them all over. My wife would laugh when I would come home with more after work most evenings. Even better than eating them is watching my kids get into finding them!

 

[Bigfishman]

We always cut, keeps the mushroom cleaner

 

[Marble]

I actually just planted 50 shitake and 50 golden oyster. Hopefully they do their thing over the winter and will be ready around may.

My buddy planted the same kinds, plus Morrell.

Sent from my SM-G986U using Tapatalk

 

[dieselchessy]

Have grown shiitake from plugs in oak and maple logs. Have never had them fruit sooner than a year. They fruit much quicker in sawdust.

 

[Bigfishman]

I never thought of growing my own, will look into it

 

[Button]

Have grown shiitake from plugs in oak and maple logs. Have never had them fruit sooner than a year. They fruit much quicker in sawdust.

How many years did you get out of the logs?
I’ll be plugging some logs next year.

 

[Button]

Reshi I picked the other week growing off a Water Oak stump that was cut down several years ago. It fruited last year but did not pick any. This year I picked the largest 3 fruit and left the smaller ones to continue to mature and set spores. I promptly washed them, sliced, and put on dehydrator for 24 hours until cracker dry. They are stored in a glass jar with a little desiccant. I have not used any of them but will probably grind and put in capsules. Supposedly very great for immune system and general well being.

I am very interested in growing lions mane and several other species outdoors on local hardwoods.

 

[FLATHEAD]

I'm interested, but afraid I'd kill my whole family.

 

[Foggy Mountain]

We always cut, keeps the mushroom cleaner

I understand the cleaner but I’m more efficient minded, quicker to pinch off

 

[Foggy Mountain]

You boys finding hens yet, really good here recently

 

[Tradchef]

I pick quite a bit for the restaurant and for myself. Morels, reshi, hens and chicken if the woods, boletus , porcini, corals, chanterelles etc.... here’s some porcini, brown coral and slippery jacks I picked a few weeks back after a snow around 9000ft.

 

[dieselchessy]

How many years did you get out of the logs?
I’ll be plugging some logs next year.

Around 5 years. Depends on log size, type, and conditions as to how fast they rot away. If you force them a few times a year they will rot out faster.
Alder will rot really fast, like just a few years. Maple and oak last well.

 

[Bighorse]

Here in SE Alaska there’s an amazing bouquet of mushrooms. I have a few varieties I’ll consume and many more I just kinda look at in amazement saying WTf

 

[thebayway]

I'm interested, but afraid I'd kill my whole family.

There's definitely an element of risk.

I got started with oyster mushrooms. They're common in my corner of the world. They fruit on wood. The gills running down the stem is pretty distinctive, and so is the spore print. They don't have any toxic look-alikes here. They're tasty.

Once I got comfortable with those I branched out a bit. I've found chanterelles, chicken of the woods, porcini, cauliflower mushroom, and comb tooth. We even have a species called candy cap that you can make cookies and ice cream with.

I usually saute wild mushrooms with butter and garlic and serve them on toast, or add them to soups.