Edible Wild Mushrooms
- Thread starter #juan
- Start date
clearly the answer is yes. deadly look-alikes can grow amongst the edibles. And they have distinguishing features which will go unnoticed if one doesn't take care to look for them! generally, though, if there is any sign of a cup remnant at the base, it's a tell-tale sign of amanita and should be discarded. if you're trying something for the first time, eat a very tiny amount and always keep a whole mushroom to show the doctors what you ate. Some mushroom toxins, however, might not show symptoms for up to 3 weeks later, which can make it very hard to recall and/or determine just what got into you.
Quite often they grow together.Often times I have almost been fooled by too many
lookalike that I almost miss the real mccoy.
There are lots of different mushrooms in the forest.
My policy is always when in doubt throw it out.
After picking for awhile the most common mistake is more along the lines
of letting wormys into your buds.
Did someone say french toast? yes! it was Petros in another thread (blame him)
Okay Petros, next edible puffball you find...
have you ever tried them? well, first time I tried one I just, you know, cleaned it, sliced it and fried it up, a little butter maybe, browned both sides and tasted it, not bad, very mild in flavour, but... the texture! the texture was that kind of creamy-mushy quality of french toast and a light went off in my head: that's it! Serve it as a french toast substitute! quarter to half-inch slices replace your bread; dredge through well-beaten egg and fry in butter (or whatever) brown both sides and serve hot with maple syrup or brown sugar or however you're used to doing your french toast (cinnamon?), a couple sausages.... mmm-mm!
Been having puffballs that way ever since!
july - october. make sure they're white inside, to cream coloured , anything darker than that is past its prime and might not be as appetizing or palatable.
Okay Petros, next edible puffball you find...
have you ever tried them? well, first time I tried one I just, you know, cleaned it, sliced it and fried it up, a little butter maybe, browned both sides and tasted it, not bad, very mild in flavour, but... the texture! the texture was that kind of creamy-mushy quality of french toast and a light went off in my head: that's it! Serve it as a french toast substitute! quarter to half-inch slices replace your bread; dredge through well-beaten egg and fry in butter (or whatever) brown both sides and serve hot with maple syrup or brown sugar or however you're used to doing your french toast (cinnamon?), a couple sausages.... mmm-mm!
Been having puffballs that way ever since!
july - october. make sure they're white inside, to cream coloured , anything darker than that is past its prime and might not be as appetizing or palatable.
