tag:blogger.com,1999:blog-90770405881812555052024-03-06T00:18:12.445-08:00FungiphiliaAlex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-9077040588181255505.post-88496462063798796972011-12-01T12:01:00.001-08:002011-12-01T12:14:12.254-08:00Some thoughts on Oyster cultivationI have been experimenting a lot the last 6 weeks with growing oyster mushrooms- and finally had <i>some</i> success. Time to jot down a few of the things I have learned.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0xumUV6Nqb5NUE8PNEjKroNkV5HvLb73Zao4l5noqw0KbMzfO0fQNbZnjtivxb6XzyRe7lE0lhzSnPFAy0QrRGt_f7Uvgx-ZAME3qmp8C1wfeS1pDnsUfBzVW-sKewMO4sWoWR5RvaY/s1600/IMG_1084.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0xumUV6Nqb5NUE8PNEjKroNkV5HvLb73Zao4l5noqw0KbMzfO0fQNbZnjtivxb6XzyRe7lE0lhzSnPFAy0QrRGt_f7Uvgx-ZAME3qmp8C1wfeS1pDnsUfBzVW-sKewMO4sWoWR5RvaY/s320/IMG_1084.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy oysters (pleurotus ostreatus) 15 days after inoculation!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vj9bVSc7mkTgEPhQM_FDupgiOObjpMONWCnLtzQ292NkUObUTBJHwebtRoFEF1PjuB1gegCqXyq-ebz-FoR_wIn59jUIJ3n8AHLJ-F7FDebdqqXmBZhbPYk9QgRqymRQfttrhamyosk/s1600/IMG_1107.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Vj9bVSc7mkTgEPhQM_FDupgiOObjpMONWCnLtzQ292NkUObUTBJHwebtRoFEF1PjuB1gegCqXyq-ebz-FoR_wIn59jUIJ3n8AHLJ-F7FDebdqqXmBZhbPYk9QgRqymRQfttrhamyosk/s320/IMG_1107.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Second harvest of oysters growing already on day 19.</td></tr>
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<ol>
<li>Mushrooms really care about their environmental conditions. Hit the sweet spot for temperature, light, humidity and airflow, and they are champs. Too high or too low in any 1 variable and you have sadness (and no mushrooms).</li>
<li>Oyster mushrooms will grow on lots of things. So far I have seen good growth on: shredded paper, coffee chaff, coffee grounds, coffee jute bags, hardwood pellets, and rye grain. Nothing surprising here, but neat to see it.</li>
<li>Too much moisture in your substrate (growing material) is a real killer. Better to have non- sterilized substrate at the right moisture than sterilized and too wet. </li>
<li>If a culture is given the right conditions it will grow like crazy. I made up 8 containers with different moistures, materials, etc.. and a couple grew like crazy. Just 7 days after mixing the spawn into freshly sterilized rye grain primordia was already forming. I harvested 10 ounces of mushrooms from 1 block on day 15! (see first photo).</li>
<li>Spawn bags with a filter patch are pretty awesome. Limits contamination and allows fresh air in. Totally worth the cost (~$0.50/bag).</li>
<li>You can do a lot without a HEPA hood, but having one exponentially increases what you can do. At $1,000+ however, they ain't cheap. Note- if you are reading this and make HEPA hoods- I will be happy to write a lot about how great your hood is if you are feeling generous.... :)</li>
</ol>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com5tag:blogger.com,1999:blog-9077040588181255505.post-89981127970955075712011-11-15T10:33:00.001-08:002011-12-01T11:59:30.040-08:00Growing Oyster Mushrooms - Cloning!Cloning a sheep seemed a bit hard, so I figured I would start with a mushroom. Anyway, how many Dolly's do we need? <br />
<div>
Many mushroom species are ideal candidates for <a href="http://en.wikipedia.org/wiki/Vegetative_reproduction">vegetative growth</a> (or cloning if you prefer) since they naturally grow via mycelial networks. </div>
<div>
The basic idea is pretty simple. Take a healthy, freshly picked mushroom, cut off a chunk of it, place it on a food source that the mushroom loves, and watch it grow! Once the mycelium has grown to cover your growing medium, then you can take chunks of that medium and inoculate new food supplies. Let the new chunks grow out in their fresh food source and repeat. A tenfold expansion is common- so in 3 generations you can go from 1 to 10 to 100 to 1000.</div>
<div>
Presuming you are adept at handling a few minor details like contamination, proper temperature, humidity, carbon dioxide levels, and supplying fresh sources of food as the mycelium needs- you can get some amazing results. </div>
<div>
In theory, you can go from a single chunk of mushroom to thousands of pounds in a few months, and millions of pounds within a year, becoming fabulously wealthy and successful. </div>
<div>
The reality of it is that while oyster mushrooms are vigorous, they have specific climactic needs. Go outside the ideal window for any of a bunch of variables and you get a pile of mold, instead of tasty mushrooms. I am not expecting success- but I have hope. My goal is to just get the damn mycelium to grow successfully enough to get one new mushroom from it.</div>
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<div>
My protocol is based primarily off the work of <a href="http://www.fungi.com/front/stamets/index.html">Paul Stamets</a> and <a href="http://www.mycomasters.com/">Rush Wayne</a>. Paul has done more to encourage mushroom cultivation than anyone else in the US, and his books remain the bible of mushroom cultivation. You can find links to them on the Amazon list on the right sidebar. Rush Wayne has a neat protocol that uses the power of hydrogen peroxide to help prevent contamination. This allows you to grow several species without the use of a HEPA hood- which can be a pretty expensive bit of equipment.</div>
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<div>
I made up agar plates using the malt extract agar mix from Fungi Perfecti, with the addition of 3 wood pellets and hydrogen peroxide. For a full explanation read the work of the experts- they cover this far more thoroughly.</div>
<div>
The recipe is as follows: <i>(UPDATE- this seems to be a bit too much hydrogen peroxide- the growth onto agar is VERY slow- I will be trying it again with less peroxide)</i>.</div>
<div>
<i>(For 10 petri dishes)</i></div>
<div>
25 grams Malt Extract Agar mix</div>
<div>
3 wood pellets (hardwood pellets used in pellet stoves)</div>
<div>
500ml filtered water</div>
<div>
4ml 3% hydrogen peroxide</div>
<div>
<br /></div>
<div>
Combine the agar mix, pellets, and water in a flask/jar. Cover loosely and pressure cook at 15 psi for 20 minutes. Let cool until the agar mix is hot but you can handle it (say 110-140 F). Add your hydrogen peroxide to the mix, and swirl it to mix. Pour the agar into 10 clean petri dishes and let cool. </div>
<div>
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<div>
Congratulations- you now have agar plates ready to use- that are in theory fairly resistant to contamination!</div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUASVTUj-8zPbOPkQby9TJ4mWvbuR9cEUs9ZOa2i3J6BLozHf3yVSuOkxWUiDhTMlqXG0J3TDwZj932yKRfigR2iS05rUGEUHgi7sNFwy9Kw1BtWf3cMpRUOijocTRaLqExWaLGtjgCAU/s1600/IMG_0920.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUASVTUj-8zPbOPkQby9TJ4mWvbuR9cEUs9ZOa2i3J6BLozHf3yVSuOkxWUiDhTMlqXG0J3TDwZj932yKRfigR2iS05rUGEUHgi7sNFwy9Kw1BtWf3cMpRUOijocTRaLqExWaLGtjgCAU/s320/IMG_0920.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster mushroom tissue on agar- day 2.</td></tr>
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<div>
I then picked a healthy oyster mushroom and got out my surgery kit. Or at least a scalpel and flame. Flame sterilize your scalpel and cut open the mushroom. The goal is to get a chunk of tissue from the inside of the mushroom (ideally near the cap) that has not been exposed to contaminants that may be on the outside of the mushroom.</div>
<div>
Take your clean chunk of mushroom and place it on the center of an agar plate. I did this to 5 plates- so hopefully at least a couple will be successful. </div>
<div>
I wrapped the other 5 plates in parafilm to help prevent contaminants from entering (although supposedly you don't need to do this), and put all ten of the plates in an open bag on a shelf. 65-75 is probably a good temperature for the mycelium to grow.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mASa-ol8NCUv-4VZ9XYheUQkBajC0ZUvHAe5v_MKPixq-VVX4k9DnEfWv2NBvMrbhM_UkZM7VOby8xxMXPYzTco133oUMQDWqD0ZrgDf9FQnjiKMNw83FlFGZoRlOqS3XwD3S7B1AKE/s1600/IMG_0934.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7mASa-ol8NCUv-4VZ9XYheUQkBajC0ZUvHAe5v_MKPixq-VVX4k9DnEfWv2NBvMrbhM_UkZM7VOby8xxMXPYzTco133oUMQDWqD0ZrgDf9FQnjiKMNw83FlFGZoRlOqS3XwD3S7B1AKE/s320/IMG_0934.JPG" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 8- primordia forming- but little growth onto agar.</td></tr>
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Now we wait- growth should occur within a few days, and before two weeks have passed the mycelium should be ready for transferring to a larger volume, and further expansion of mycelial mass.</div>
<div>
<br /></div>
<div>
<b><i>Results:</i></b></div>
<div>
<b>Day 2- </b>Not much to report. Possibly the slightest bit of growth onto agar- but not much.<br />
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<b>Day 5-</b> Little bumps forming on mushroom chunk- Primordia? No infections yet.<br />
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<b>Day 8- </b>So the agar seems to have a bit too much hydrogen peroxide in it. The mushroom is forming primordia from the initial chunk- but is very reluctant to grow out onto the agar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlR7edUaLdJx00NtbfTvTDkpZSEMDjWv2UaWfUWXkGmVwaaoN5h26j8Ute72G9EojYX1mJGevMkOGvIChesvtyNnBhjNxuTC4geYgjK_dlqaayWK8fiaOcko5NfZdDhRnJ5lmyV-gVKSc/s1600/IMG_1091.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlR7edUaLdJx00NtbfTvTDkpZSEMDjWv2UaWfUWXkGmVwaaoN5h26j8Ute72G9EojYX1mJGevMkOGvIChesvtyNnBhjNxuTC4geYgjK_dlqaayWK8fiaOcko5NfZdDhRnJ5lmyV-gVKSc/s320/IMG_1091.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 15- green mold growing on 1 plate. Bummer!<br /><br /></td></tr>
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<b>Day 15-</b> One plate has green mold growing on an edge- so I dumped it in the compost. The rest are still contamination free- and actually starting to show good mycelial growth onto the agar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc16FBwOY2rukZ8yrEfZ4KA4_qyD_UdDyelZJPwtyTCCZ40nJ9QPnkK-ykWMgk2pvpoO8to6uwuiKMQkqvOvOn8umQKDYmMWX71s00mz69PVVy71tQ8WE8DNMdfY7B96j2m8USKdzOC6I/s1600/IMG_1095.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc16FBwOY2rukZ8yrEfZ4KA4_qyD_UdDyelZJPwtyTCCZ40nJ9QPnkK-ykWMgk2pvpoO8to6uwuiKMQkqvOvOn8umQKDYmMWX71s00mz69PVVy71tQ8WE8DNMdfY7B96j2m8USKdzOC6I/s320/IMG_1095.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 16- mycelial growth really getting going on this plate.</td></tr>
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<br /></div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com9tag:blogger.com,1999:blog-9077040588181255505.post-10763826102879084372011-10-21T06:40:00.000-07:002011-11-15T10:27:59.756-08:00Growing Oyster Mushrooms 2011It is late October, and the mushroom season is on the verge of ending in Rhode Island. Normally this would be a sad time in mushroom land, as there are a good 7-8 months before wild mushroom foraging really returns to New England.<br />
<br />
But not to fear- for we can grow mushrooms indoors (and no, not <i><a href="http://www.shroomery.org/73/Level-5">those</a></i> mushrooms)! There are several species that can be grown fairly easily on sawdust or cellulose based materials (paper, wood chips, cardboard, coffee waste, etc...) including oyster mushrooms, shiitake, lions mane, hen of the woods, and more.<br />
<br />
Full disclosure here- this end of mushroom season gloom hits me every year, and I have tried to grow mushrooms each of the last 3 years as the cider and pumpkins appear. The first year I grew an oyster mushroom kit on coffee grounds and actually had a little success. Probably 8 ounces of oysters that were pretty darn tasty- but not a great return on a <a href="http://www2.mailordercentral.com/fungi/Prodinfo.ASP?NUMBER=LKPOE&VARIATION=&AITEM=1&MITEM=1">$24 investment</a> (plus shipping) and over a month of work.<br />
<br />
The next year I decided that I wanted more mushrooms for my investment, so I spread the spawn over 4 buckets. Seemed like a good idea. End result was not enough spawn per bucket, and no mushrooms grew.<br />
<br />
The year after I ordered my oyster spawn, but I was busy and ended up not inoculating the spawn for 8 weeks. By the time I mixed the spawn, it was pretty tired and the mycelium never took off. No mushrooms.<br />
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This brings us to 2011- this year. With all the mistakes I have made and lessons learned, I am convinced this will be the grand success.<br />
<br />
I will write up a summary when done- but for now here are the results as they happen.<br />
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<b>September 27th - Day 0</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxvSviUt82pjJIAy1IdWuJHWi39AnqijT7E1eJgZnlXRXZ7weW7EM0FkfRVQmMiXcmkJhqacLcKo9YSjPfGhDcI3VcEAkaIw2mE5BDZ9aF22uZ7q764PdnYuypetSx_66zCUqxJ4wK6s/s1600/IMG_3020.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxvSviUt82pjJIAy1IdWuJHWi39AnqijT7E1eJgZnlXRXZ7weW7EM0FkfRVQmMiXcmkJhqacLcKo9YSjPfGhDcI3VcEAkaIw2mE5BDZ9aF22uZ7q764PdnYuypetSx_66zCUqxJ4wK6s/s320/IMG_3020.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster mushroom spawn from <a href="http://fungiperfecti.com/index.html">Fungi Perfecti</a>.</td></tr>
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Two oyster mushroom kits ordered this year- for twice the fun!<br />
I decided to use some different growing materials- coffee jute bags (that hold green coffee), and coffee chaff (a byproduct of roasting coffee- a full day of roasting creates a full bag of husks/parchment/bits of coffee beans).<br />
<br />
I knew that I couldn't spread the spawn too thin, and that I needed to pasteurize the growing substrate.<br />
So I heated a big pot of water and boiled the coffee chaff and bags for 15 minutes. (In retrospect I should probably have boiled it for longer- perhaps 45 minutes to an hour)?<br />
<br />
Then I mixed two smallish bags of boiled chaff (about 2 pounds each) with 1/4 bag of spawn each, and 1/4 of a bag of spawn in each of 6 boiled jute bags (I spread the spawn on the open jute bag then rolled them up tight).<br />
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Here comes another mistake. I put the chaff and jute bags into clean plastic bags, twisted the end of the bag and tucked the end under each bag. I figured that since oyster mycelium grows well with high carbon dioxide levels, having a nearly sealed bag would not only keep the moisture in, and contamination out, but would allow a lot of carbon dioxide to build up in the bags- promoting rapid mycelial growth.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO5gJD6C5PMDUH5dr4NDV_KGulJ8MY1A04uosUqC05hpJSmeQTUqbKCq9S4IN6b80lLaW353qHxBgL_nsmIcx0d7rQ-9UMEZdEf0tLLY8Dai9QO28H9Sr3QiyclVQikDC35Q7mo7_XQA/s1600/IMG_3021.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyO5gJD6C5PMDUH5dr4NDV_KGulJ8MY1A04uosUqC05hpJSmeQTUqbKCq9S4IN6b80lLaW353qHxBgL_nsmIcx0d7rQ-9UMEZdEf0tLLY8Dai9QO28H9Sr3QiyclVQikDC35Q7mo7_XQA/s320/IMG_3021.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spawn on jute bag before rolling it up, and rolled bag.</td></tr>
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I put all the bags down in my basement (which was at about 72 degrees) on wire racks. Fairly dark and humidity around 60%. <br />
<br />
An important detail- I used one of the spawn bags to hold one of the jute bags, which had a filter patch on it- allowing some air flow, but not contaminants into the bag (it also had mycelium on the inside of the bag which might have helped). Finally when closing the two bags of coffee chaff, I didn't twist the bag ends I just folded the end under the bag loosely- which allowed more air flow.<br />
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<br />
<b>October 4th - Day 7</b><br />
Signs of mycelium growing in spots in all the bags. Looking good.<br />
<br />
<b>October 10th - Day 14</b><br />
Some trouble. The mycelium that was growing robustly a few days ago, has slowed down and apparently decreased in several of the jute bags. The 1 bag that has the filter patch shows some signs of green mold near the bag opening, but also has excellent mycelial growth. The two bags with chaff are both growing pretty well- the mycelium is starting to hold the chaff together in a brick.<br />
<br />
<b>October 14th - Day 17</b><br />
Primordia is starting to form in one of the bags with chaff, and on the jute bag that has the filter patch!<br />
I moved the two chaff bags, and the jute bag upstairs. Oysters need light to fruit, and the warmer temperatures also help with cropping.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk4_PbHRVedJRYmG8ojssC-y496wCcajB2ioGLRA9kVi7nuq-LyDqqEvRnVFO9-U_ygrzGHihJB37IvDKrH6aZRUEzxnXlkSBoQDRFqEbnd5iY64AoKZ49-i_ylf6MLOp3AQ7VWLO4hE/s1600/IMG_0302.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWk4_PbHRVedJRYmG8ojssC-y496wCcajB2ioGLRA9kVi7nuq-LyDqqEvRnVFO9-U_ygrzGHihJB37IvDKrH6aZRUEzxnXlkSBoQDRFqEbnd5iY64AoKZ49-i_ylf6MLOp3AQ7VWLO4hE/s320/IMG_0302.jpg" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jute bag colonized with oyster mushroom<br />
spawn. Primordia forming low on bag. </td></tr>
</tbody></table>
I cut the bag down to the level of the chaff, put two chopsticks in each log (to hold the humidity tent up) and covered the logs with a plastic bag with some holes in it to keept the humidity high. The challenge is to maintain high humidity AND good airflow. Without fresh air the oysters grow long stems, and no caps. But if the humidity drops too low, they dry out, crack and stop growing. A tricky balance.<br />
I placed one chopstick in the jute bag and covered it in a humidity tent.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZaRecViAF5NZtJ2mHhPPkR0HDzmt5xYqdIRXUsRt2vtjh6iXspp6rYpIRjXaXMNG7BdrBZZc05auBdP4ydNRvOMoCC-LJalnu3s-_4Q2IdQoRLZ9gvayOyX7kbwP0laKdiNBNwAODks/s1600/IMG_0298.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZaRecViAF5NZtJ2mHhPPkR0HDzmt5xYqdIRXUsRt2vtjh6iXspp6rYpIRjXaXMNG7BdrBZZc05auBdP4ydNRvOMoCC-LJalnu3s-_4Q2IdQoRLZ9gvayOyX7kbwP0laKdiNBNwAODks/s320/IMG_0298.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fully colonized brick of coffee chaff. Ready for fruiting!</td></tr>
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<br />
<b>October 18th - Day 21</b><br />
Primordia/baby mushrooms are growing on the jute bag and one of the chaff bags!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehJZYdCG3DMGCHEkeh4UlOjNMT-0jTzt-FJZuKnb-x9tXDkvDRr0BAk1LQyvzwercGQC-9AE3nBfGTub6zRsVQBwoF787LdPbcR0_mKfQRmPL4v1hCk6_emWnShcFeIoCmGlDIwRzeK0/s1600/IMG_0496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehJZYdCG3DMGCHEkeh4UlOjNMT-0jTzt-FJZuKnb-x9tXDkvDRr0BAk1LQyvzwercGQC-9AE3nBfGTub6zRsVQBwoF787LdPbcR0_mKfQRmPL4v1hCk6_emWnShcFeIoCmGlDIwRzeK0/s640/IMG_0496.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 21.</td></tr>
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<b>October 20th - Day 23</b><br />
Primordia stopped growing on the chaff bag- not sure if the humidity dropped too low.<br />
Mushrooms almost ready for harvesting on the jute bag- just one cluster but it is a start!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qs-D26zWjU8CTIEC8tELqJ8WNfgi6fQimknutwfnXMxGJY9boRvZu1HgH_veG4-C77kNNZXaEQPKi4F7anZmbZ4RVRIsZRuvb5pV8cBSnHPuo530to1EhRPZdfjEe5CBepwC2FbexNM/s1600/IMG_0501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-qs-D26zWjU8CTIEC8tELqJ8WNfgi6fQimknutwfnXMxGJY9boRvZu1HgH_veG4-C77kNNZXaEQPKi4F7anZmbZ4RVRIsZRuvb5pV8cBSnHPuo530to1EhRPZdfjEe5CBepwC2FbexNM/s320/IMG_0501.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Day 23- almost time to pick them.</td></tr>
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<b>October 21st - Day 24!</b><br />
Time to harvest my first oysters of 2011. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0yzLSANmzOdzbE6yBgAPHMxMbuFCJGqUDvFhrox1VqmQ5r_3zePL7dQYNG_kCZSa9JT1KcLhfcUFdS4vInNHUf0ALyScMZR28TdA25dWlLGwyZMqbOMhMNQcMI5AvxVaZONVAo-VHyY/s1600/IMG_0508.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0yzLSANmzOdzbE6yBgAPHMxMbuFCJGqUDvFhrox1VqmQ5r_3zePL7dQYNG_kCZSa9JT1KcLhfcUFdS4vInNHUf0ALyScMZR28TdA25dWlLGwyZMqbOMhMNQcMI5AvxVaZONVAo-VHyY/s640/IMG_0508.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oysters are dropping spores (visible on table). </td></tr>
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Last night spores started dropping from the cluster, a sure sign that the mushrooms are just about mature. This morning there are lots of spores- harvest time! They are not as big as I would hope- but at least there is something. There are a couple mushrooms on the chaff bag that are growing huge long stems. Presumably too high CO2. I created a larger humidity tent from a big plastic bag- so hopefully that will help some.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1Nos5QqUkadQjsDopq4_MEgriygaXcepQP-4Oad0XG6Bw7kspH5hzRg0-gJ_ldwpZ38zfv3lqH6foSjJ6DfcZ-_X9HOH8zYO66nEjjIBd7O_GBXQDNmaNesTcU4IRnQk1k9uaey0Zok/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic1Nos5QqUkadQjsDopq4_MEgriygaXcepQP-4Oad0XG6Bw7kspH5hzRg0-gJ_ldwpZ38zfv3lqH6foSjJ6DfcZ-_X9HOH8zYO66nEjjIBd7O_GBXQDNmaNesTcU4IRnQk1k9uaey0Zok/s320/IMG_0511.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chaff brick. Note elongated stems on mushrooms in front.<br />
Too high CO2 levels most likely in humidity tent.<br />
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<b>October 24th - Day 27</b><br />
2.5 ounces harvested from initial flush- pretty tiny harvest.<br />
The second coffee chaff brick is starting to produce primordia- hopefully more mushrooms by the weekend!<br />
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<b>October 25th - Day 28</b><br />
Pinheads forming on both of the chaff bricks. I tossed two more of the jute bags into the compost as they were getting moldy. Probably not enough airflow, plus not a high enough inoculation rate. Possibly not enough sterilization as well.<br />
At least 1 or 2 of the other jute bags may still provide mushrooms though!<br />
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<b>October 28th - Day 31</b><br />
Of the 7 jute bags I inoculated here is where I stand.<br />
-3 have failed.<br />
-2 are on the border- not sure if the molds or oyster mycelium will win.<br />
-1 is looking like it will achieve full colonization in the next week.<br />
-1 has been a rock star with colonization, and produced the nice cluster in photos above. It hasn't done much since then though- hopefully getting ready for a bigger second flush.<br />
The two chaff bricks are doing allright- forming a few more mushrooms. I think that a combination of too high CO2 and not enough light are stunting their growth.<br />
I am setting up a grow light to augment the diffuse natural lighting they currently get. We will see...<br />
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November 15th - Day 49<br />
So a few updates to report:<br />
-Of the 4 remaining jute bags 1 is still struggling- but the oyster mycelium may beat out the molds.<br />
- The other three are all fully colonized and showing pin-head formation, but few actual mushrooms. Not sure if they are still to come, or if there is something I am missing. The chaff bricks are producing mushrooms in the same growing area- so perhaps there are nutrients missing from the jute bags?<br />
Total harvest since the start of this round is 4.3 ounces. Not great- but there still looks to be a good bit more. No signs of contamination/ fungal gnats/etc..<br />
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<br />Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com6tag:blogger.com,1999:blog-9077040588181255505.post-67304677181791001872011-10-14T06:08:00.000-07:002011-10-14T06:08:32.388-07:00Velvet-footed Pax (Tapinella atrotomentosa)<b>Season:</b> Summer to fall<br />
<b>Edibility:</b> No. Possibly poisonous, although I can not verify that.<br />
<b>Defining Characteristics:</b> Growing on stumps of conifers. Shares some characteristic of oyster mushrooms (gills running down an off-center stem, growing in clusters), but has the unique feature of an extremely hairy stem. Yellow to brown spore print.<br />
<b>Also known as:</b> Paxillus atrotomentosus<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYykL89K33PQDcQwHD0NiBLmZSRBQ19ahlc9s0AJAv4dKC0zF1GWDwp4LdDp2VzjksKf95cyOxu-icVqf-_GpgL4_uuxnv3b0oImcZgoNzpVBpTVj-YeZZMlnPZssVpLBLDI4s1PtWSU/s1600/IMG_3037.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYykL89K33PQDcQwHD0NiBLmZSRBQ19ahlc9s0AJAv4dKC0zF1GWDwp4LdDp2VzjksKf95cyOxu-icVqf-_GpgL4_uuxnv3b0oImcZgoNzpVBpTVj-YeZZMlnPZssVpLBLDI4s1PtWSU/s320/IMG_3037.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Growing on a dead conifer stump</td></tr>
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It is not every day you find a mushroom that is not just hairy, but downright furry. The Velvet-footed Pax has a stem that looks like the fur of a mouse or <a href="http://www.google.com/search?q=wooly+bear+caterpillar&hl=en&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=lTKYTrr-BsqGsgK2_rmoBA&ved=0CEIQsAQ&biw=1549&bih=1212">wooly-bear caterpillar</a>. It is known to primarily grow on dead conifer stumps, and this is where I encountered it myself. It is not reported to be edible.<br />
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You probably won't see this little bugger often, unless you happen to spend your spare time in recently logged pine forests.<br />
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For more information check out one of these links: <a href="http://www.messiah.edu/Oakes/fungi_on_wood/gilled%20fungi/species%20pages/Paxillus%20atrotomentosus.htm">Messiah College</a>, or <a href="http://www.mushroomexpert.com/tapinella_atrotomentosa.html">Mushroom Expert</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKqU0GxsdU5ehYgFLOBLyvL0kFWpPuBhGTkupYP5u469SsEsLU_qgPwPVTtQjnUBQSKcrW4kjVVXrg9KcLMDg73J52Ht6jUGZgwzGkHqwy08lxNu8y0ujGu6FQ7O1PfMMajFsdEbtgHg/s1600/IMG_3036.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKqU0GxsdU5ehYgFLOBLyvL0kFWpPuBhGTkupYP5u469SsEsLU_qgPwPVTtQjnUBQSKcrW4kjVVXrg9KcLMDg73J52Ht6jUGZgwzGkHqwy08lxNu8y0ujGu6FQ7O1PfMMajFsdEbtgHg/s320/IMG_3036.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the extremely hairy stem!</td></tr>
</tbody></table>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-79039468857218195412011-10-04T14:29:00.000-07:002011-10-04T14:30:06.239-07:00Yellow Parasol (Leucocoprinus birnbaumii)<b>Season:</b> Year round in your house plants!<br />
<b>Edibility:</b> NO<br />
<b>Defining characteristics:</b> Growing indoors next to your houseplant. Entire mushroom is bright yellow with a small ring on the stem. Small spots/bumps on the cap with often a dark center. <br />
<b>Confused with:</b> Those tiny yellow paper umbrellas you find in tropical drinks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNS-1g8YsCvqdhQN306sH-0mLWQML0logRAtM3cKzoHUdXFqdx3ENcJODKLXW9ux45qs6FaFzTfOxWbfEFF8MvfFUncWSIojaTjU1AApNME_uBCLPokyUAwX2GVW41vEAqL5rNK37k-5o/s1600/yellowmushroom2.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNS-1g8YsCvqdhQN306sH-0mLWQML0logRAtM3cKzoHUdXFqdx3ENcJODKLXW9ux45qs6FaFzTfOxWbfEFF8MvfFUncWSIojaTjU1AApNME_uBCLPokyUAwX2GVW41vEAqL5rNK37k-5o/s320/yellowmushroom2.png" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow parasol visiting my jade plant.</td></tr>
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This fascinating little guy popped up in my jade plant last weekend. I thought it quite friendly of him to visit, given that I love fungi so much and rarely get a visit from a new species inside my own house!<br />
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A quick internet search for <a href="http://www.google.com/search?gcx=w&ix=c2&sourceid=chrome&ie=UTF-8&q=%22yellow+mushroom+houseplant%22#pq=%22yellow+mushroom+houseplant%22&hl=en&cp=27&gs_id=3&xhr=t&q=yellow+mushroom+houseplant&qe=InllbGxvdyBtdXNocm9vbSBob3VzZXBsYW50&qesig=586rxFRqg-6NfVs5LjkDUg&pkc=AFgZ2tkJXEAXUPJjDeU0VP7DRcL-hK6Pl70vVpXsZJ1BlXMZpDqoESaDBfaKtJc6hU4fa1f5f-oljqGmtXwihS9YquQufKjxAw&pf=p&sclient=psy-ab&source=hp&pbx=1&oq=%22yellow+mushroom+houseplant&aq=0&aqi=g1&aql=&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.,cf.osb&fp=5b3846bb372396b3&biw=1549&bih=1212">yellow mushroom houseplant</a> brought up plenty of information on my visitor. There doesn't seem to be a single agreed upon common name for the Leucocoprinus birnbaumii, so I am calling it the yellow parasol since is seems the most fitting option to me.<br />
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Apparently they grow outside in the south on rich compost or manure quite frequently. Here in the northlands they show up in greenhouses and houseplants fairly often. Once they are in your pot- you probably won't get rid of them- so don't bother trying. I will see how often this guy produces a fruiting body and report back here whenever he does. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmkA1P-Xp4pIkuI5gDGzlwlyHuYbh_oKOADuf8IlfkLmnkpvte9V_K0gcO1NsPoiOvmbx3TFPGph6tGuC4PXNcHm7PHIDfwPuaUFPyW35vVNibzaIssd8migJRDdA2ukG6hnwty338sY/s1600/yellowmushroom1.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCmkA1P-Xp4pIkuI5gDGzlwlyHuYbh_oKOADuf8IlfkLmnkpvte9V_K0gcO1NsPoiOvmbx3TFPGph6tGuC4PXNcHm7PHIDfwPuaUFPyW35vVNibzaIssd8migJRDdA2ukG6hnwty338sY/s320/yellowmushroom1.png" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the ring on the stem.</td></tr>
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Anyway- they are NOT edible- so don't try. Enjoy their beauty while it lasts- as mine appeared matured and wilted in about 4 days total.<br />
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Read more from: <a href="http://botit.botany.wisc.edu/toms_fungi/feb2002.html">Tom Volk's Fungus</a> or the <a href="http://www.mushroomexpert.com/leucocoprinus_birnbaumii.html">Mushroom Expert </a><br />
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Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com1tag:blogger.com,1999:blog-9077040588181255505.post-27386507442583891162011-10-02T13:43:00.000-07:002011-10-02T13:44:08.015-07:00Painted Bolete (Suillus pictus)<b>Season:</b> Mostly fall, occasionally in the summer.<br />
<b>Edibility:</b> Edible with caution, if not entirely delicious.<br />
<b>Defining characteristics:</b> Reddish hairy cap, yellow pores, a veil that may not completely disappear with age, found predominantly near eastern white pine.<br />
<b>Sometimes confused with:</b> Boletes and Suillus are a complex group of mushrooms. While there are many tasty boletes out there, and <i>most</i> are not dangerous, there are some poisonous ones to watch out for. My advice is to take it slow with the boletes, go steady for a while before you get real serious and make a permanent commitment.<br />
<b>Spore Print:</b> Brown<br />
Also known as: Suillus spraguei<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRf32EkrzaSzYUjKMYQ-XUD_FPoYgwTSusqDnU-rOsSriEm9q5Pu9ziGti8vt4nEu8gzCsSoIUtRzYbyZUxLCbpokQstsUHzjtIwNEqmgkgLTFi-Xdgz0UhWfJYXfuVYs2V3QkEZYRHM/s1600/IMG_3050.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRf32EkrzaSzYUjKMYQ-XUD_FPoYgwTSusqDnU-rOsSriEm9q5Pu9ziGti8vt4nEu8gzCsSoIUtRzYbyZUxLCbpokQstsUHzjtIwNEqmgkgLTFi-Xdgz0UhWfJYXfuVYs2V3QkEZYRHM/s320/IMG_3050.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Painted boletes strutting their stuff.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnda6T7QCnwq68Inif0yCuDQDIpaE7LMd0vrEVYtP-Jo9kpK_fODIXA8GzgRMh_dbhzkJXJBTnMZF_bcGRdTuKWur6KN0clbuBKVNO5V2-wYMjZ6g_SWBJoE4BYOL4yHfNUtj8AWtKYg/s1600/IMG_3052.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCnda6T7QCnwq68Inif0yCuDQDIpaE7LMd0vrEVYtP-Jo9kpK_fODIXA8GzgRMh_dbhzkJXJBTnMZF_bcGRdTuKWur6KN0clbuBKVNO5V2-wYMjZ6g_SWBJoE4BYOL4yHfNUtj8AWtKYg/s320/IMG_3052.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note the veil covering the pore surface on the left, <br />
and the remnant veil on the right.</td></tr>
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The painted bolete is one of the most recognizable and attractive suillus. Suillus are a group of ~50 species in the larger grouping of boletes. (Genus Suillus within the order Boletales if you want to get taxonomic). Suillus are distinguished by generally being found near conifers, having a veil covering their largish pores, and being rather slimy (in addition to the primary characteristic of being a pore bearing mushroom instead of gill bearing).<br />
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The painted bolete fits most of those criteria, except it is generally not particularly slimy, a feature that I appreciate. They often appear in fairly large numbers, and I have only ever seen them around white pines here in Rhode Island. They tend to become infested fairly quickly with bugs, so select prime specimens!<br />
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If you are a novice forager, I would exercise caution before eating any bolete. You can probably get away with it, but a mistaken ID could leave you under the weather for a while, or more likely, with a horribly acrid taste in your mouth for a long time (yes this has happened to me).<br />
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Often when trying to identify your bolete down to the species one of the final tests is to take a small bit into your mouth, chew it a couple times and spit it out (I normally rinse my mouth out afterwards with a shot of vodka- I figure it helps sanitize any critters, and helps me out to boot). This allows you to tell if there is no taste or an acrid or bitter taste. If it taste bad raw, it is probably not going to taste better after cooking (although there are some exceptions to that rule).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV46rqb9bo_ChDXp24fRtj1R7CFzxQPAYlPuRkwf-XS9Rmp2ffOxVELNLar-E9wJicu86gPMlYIOqQ3hLFjWcM3QGUYZCyMEw66cTFEZ2piQ_dX1ITYlFPyAYm3MLPZp3btbA7YJCuVc/s1600/IMG_3055.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV46rqb9bo_ChDXp24fRtj1R7CFzxQPAYlPuRkwf-XS9Rmp2ffOxVELNLar-E9wJicu86gPMlYIOqQ3hLFjWcM3QGUYZCyMEw66cTFEZ2piQ_dX1ITYlFPyAYm3MLPZp3btbA7YJCuVc/s320/IMG_3055.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Painted bolete in the woods.</td></tr>
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Please note that you should only do this taste test <i>after </i>narrowing it down to a group of non-poisonous mushrooms, and you should spit out everything you put in your mouth. Eating raw mushrooms is not recommended, period. Too much bacteria, virus, and animal poop hangs out in the woods to risk raw consumption, not to mention that our bodies are not equipped with the ability to digest raw mushrooms.<br />
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I personally am not a huge fan of the painted bolete as an edible. After sautéing it pretty hard in butter and oil, and seasoning it well it taste all right- but at that point you have pretty much made a mushroom fry, and what doesn't taste good fried and salted? My wife thinks they are pretty tasty though, so don't take my word for it.<br />
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As usual, for better information and advice on this species I encourage you to read the following: <a href="http://www.mushroomexpert.com/suillus_pictus.html">Mushroom Expert</a>, <a href="http://www.bio.brandeis.edu/fieldbio/Edible_Plants_Ramer_Silver_Weizmann/Pages/spp_page_suillus_pictus.html">Taste of the Wild</a>, or <a href="http://en.wikipedia.org/wiki/Suillus_spraguei">Wikipedia</a>.<br />
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<br />Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com1tag:blogger.com,1999:blog-9077040588181255505.post-69301853305274855292011-09-30T10:38:00.000-07:002011-09-30T10:38:34.870-07:00Matsutake (Tricholoma magnivelare)<b>Season:</b> September - October<br />
<b>Edibility:</b> Unique and delicious. Not for beginners due to potential confusion with dangerous species.<br />
<b>Defining characteristics:</b> Found near <a href="http://en.wikipedia.org/wiki/Eastern_hemlock">Eastern Hemlock</a> and <a href="http://en.wikipedia.org/wiki/Jack_Pine">Jack Pine</a> (at least in the new england region). Intense aroma that is decidedly Matsutake- think a combination of spicy cinnamon and musty socks. I am not aware of any other mushroom that smells like this- rich, earthy, spicy, and almost intoxicating. Growing very close to the ground, often with the stem several inches deep. A veil covers the gills when immature, leaving a ring on the mature mushroom. There are often dark markings/stains on the cap and base of the stem.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_bdWLTHlfsZ9J5zWrpyCH0TVFLRf0MUbnLw2kqAu_a5R2r14DdnYylZnLh2GcE-bP-qvUuQH12xuVWnMs-d-2qxFOZnAJ0sD23hWjYKwTIMewrLw7h_p2ihlanlZ1en3XEIvA1ew_oY/s1600/IMG_0677.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_bdWLTHlfsZ9J5zWrpyCH0TVFLRf0MUbnLw2kqAu_a5R2r14DdnYylZnLh2GcE-bP-qvUuQH12xuVWnMs-d-2qxFOZnAJ0sD23hWjYKwTIMewrLw7h_p2ihlanlZ1en3XEIvA1ew_oY/s320/IMG_0677.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Young and mature Matsutake. Note the ring on the <br />
specimen on the right, and veil on the left.</td></tr>
</tbody></table>Matsutake is one of the most highly sought after mushrooms in Japan. The unique aroma, taste, and beauty of this mushroom have led to it being valued at hundreds of dollars a pound in Japan for prime specimens (young with a full veil and in pristine condition). The primary commercial harvesting areas are in the Pacific Northwest, however there are Matsutake to find here in New England. I have not found them in Rhode Island yet, but they are reported to be found on Cape Cod, and I have found them in Maine. They are also reported to be fairly common in parts of Quebec.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm8WTsKYE7AeJA0Xkelh1ze__Y58VefC7nCg4NQ60pUu_tLCPaR_8_hqmDEMyynZYl42fY3bbAmY1u9Y5Yd2DAnrozn34dKShIZtRkGkWEfZu1jA2UkBLPs8Pt_8wTq6zy6M3zz5vwMg/s1600/IMG_2996.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm8WTsKYE7AeJA0Xkelh1ze__Y58VefC7nCg4NQ60pUu_tLCPaR_8_hqmDEMyynZYl42fY3bbAmY1u9Y5Yd2DAnrozn34dKShIZtRkGkWEfZu1jA2UkBLPs8Pt_8wTq6zy6M3zz5vwMg/s320/IMG_2996.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">High quality Matsutake next to a couple just starting to poke <br />
out of the ground (this is a good stage to harvest them at)</td></tr>
</tbody></table>You definitely want to be careful with identifying Matsutake. There is a condition known as mushroom collecting fever, where an excited forager thinks every mushroom they find just happens to be the long sought after delicious delicacy, with little regard to checking its defining characteristics. I only ate Matsutake that I collected after three years of searching for, and finding them. The first two years I collected what I thought where Matsutake (and now know they actually where), took photos, and read up on them. I was not fully convinced so I chose not to eat them. It wasn't until this year when I found the same mushrooms growing in the same spots, with the same aroma, and a couple more years of accumulated wisdom that I finally was sure of what I had.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflYmsn3NIwPQf08XvC4WmwWMnt-L0PPSSjP0hqS2nA0iW3G6vQ3Lzt7gR8U2m5Mf9dWGq8K2nT94Fsb63d5Q3LyJuN42Qw92yD5BA0eznHVBFVPtpY9Fs65MPObMCV__8WsMS52ZbFRc/s1600/IMG_2990.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflYmsn3NIwPQf08XvC4WmwWMnt-L0PPSSjP0hqS2nA0iW3G6vQ3Lzt7gR8U2m5Mf9dWGq8K2nT94Fsb63d5Q3LyJuN42Qw92yD5BA0eznHVBFVPtpY9Fs65MPObMCV__8WsMS52ZbFRc/s320/IMG_2990.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Matsutake on the left, golden chanterelles on the right.</td></tr>
</tbody></table><br />
They are delicious, and the aroma is amazing. A little bit stinky, a little bit spicy, and a lot heady. After sautéing in a bit of butter and a dash of salt it is without comparison. There is a firm texture with a taste that is very complex. It is hard to describe it except as Matsutake-like.<br />
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David Spahr has an excellent description of the Northeastern Matsutake on <a href="http://mushroom-collecting.com/mushroommatsutake.html">his website</a>, and you can also read more at the <a href="http://www.mushroomexpert.com/tricholoma_magnivelare.html">Mushroom Expert</a> or <a href="http://botit.botany.wisc.edu/toms_fungi/sep2000.html">Tom Volk's website</a>.Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com2tag:blogger.com,1999:blog-9077040588181255505.post-5837590507499261962011-09-26T14:42:00.000-07:002011-09-26T14:42:47.918-07:00Beefsteak Polypore (Fistulina hepatica)<b>Season:</b> Fall<br />
<b>Edibility:</b> Tasty. Remarkably like beef, with a noticeable tart character.<br />
<b>Defining characteristics: </b> Looks like a slab of raw beef growing at the base of a dead or dying tree. Not much you can confuse this one with! It has a bright red color, is a polypore (i.e. it has pores not gills on its underside), and exudes a reddish juice when cut. <br />
<b>Sometimes confused with:</b> Hunks of raw meat hanging out in the woods. Not much else.<br />
<b>Recommend cooking method:</b> Sautéed in a little butter with a dash of salt. Just like a high quality steak.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9E6ZE1Zdcw0gRRDT3dyW-0sA83s5U4SOM6sW52O9AFDDVhuibLNUXA4ya91L1VrQCCiOA5prH2QYXGlxjihLC6ucStAJrPxJDgnIDiVZ4sviyGyK66b-SYooYNDAp5VS-yd_AYChMJq8/s1600/zoomin.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9E6ZE1Zdcw0gRRDT3dyW-0sA83s5U4SOM6sW52O9AFDDVhuibLNUXA4ya91L1VrQCCiOA5prH2QYXGlxjihLC6ucStAJrPxJDgnIDiVZ4sviyGyK66b-SYooYNDAp5VS-yd_AYChMJq8/s320/zoomin.png" width="315" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beefsteak polypore</td></tr>
</tbody></table><br />
The beefsteak polypore is a pretty unique mushroom. I was rather grossed out by it the first time I ran across it in the woods (seeing as it looks and feels rather like a bloody steak), but now that I have enjoyed it's culinary qualities it is much more attractive. This year (2011) is the first season I have seen this mushroom in Rhode Island, and sources suggest that is a fairly uncommon mushroom in the Northeast. Time will tell, but I certainly would be happy to see it around more.<br />
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All the specimens I have seen have been at the base of dying oak trees growing solitarily or in a very small clump. You probably are never going to find enough of these to reliably make a meal, but I would certainly recommend trying them out if you get the chance.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ9ZeANCBqYzAodcEtrCuaV1vZ3NhMKvCsFF8ZXoBVtMd9h5vbuUmE34_sPtQQeWkZdzBS0DAK1ZtKTq0YTd5l567Kbkj2wWpR9Sd_wzzsXXti8OjqTkFmogJxxub_7f5qPeGW907qME/s1600/zoomout.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ9ZeANCBqYzAodcEtrCuaV1vZ3NhMKvCsFF8ZXoBVtMd9h5vbuUmE34_sPtQQeWkZdzBS0DAK1ZtKTq0YTd5l567Kbkj2wWpR9Sd_wzzsXXti8OjqTkFmogJxxub_7f5qPeGW907qME/s320/zoomout.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Note location at base of tree, and honey mushrooms <br />
sprouting on the right hand edge of photo)</td></tr>
</tbody></table>They are the third of the edible polypores that we find here in Rhode Island (and New England in general), along with the <a href="http://www.fungiphilia.com/2009/10/chicken-of-woods-laetiporus-sulphureus.html">Chicken of the Woods</a>, and <a href="http://www.fungiphilia.com/2008/10/hen-of-woods-grifola-frondosa.html">Hen of the Woods</a>. Definitely the least common of the three, but they make up a great family of mushrooms that are all quite safe to eat and easy to identify.<br />
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Flavor wise, it is pretty remarkably like beef. There is a definite sour/tart note to it (just imagine a steak with a lemon marinade), but it is a pretty awesome meat substitute.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6CfTI39K-gvIujxnEcBhIt6y22-jQ-VhdguXuMVnYACwmbfy30yZvJrcd6ClfVn9yeS3tAMhGnyXKzSky_HC6N09wdg64QiBJYmKc4gBtb3QvIz4xdxAeOeVKkpYqNETgnaE0udzgqA/s1600/cutbeef.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6CfTI39K-gvIujxnEcBhIt6y22-jQ-VhdguXuMVnYACwmbfy30yZvJrcd6ClfVn9yeS3tAMhGnyXKzSky_HC6N09wdg64QiBJYmKc4gBtb3QvIz4xdxAeOeVKkpYqNETgnaE0udzgqA/s320/cutbeef.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced beefsteak polypore</td></tr>
</tbody></table><br />
If you find any, please post a comment as to what are you live in, when you found them, and what you thought of them- I am interested to see how often people encounter these curiosities!<br />
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To read more from qualified sources check out: <a href="http://www.wildmanstevebrill.com/Mushrooms.Folder/BeefsteakMushroom.html">Wildman</a> or <a href="http://en.wikipedia.org/wiki/Fistulina_hepatica">Wikipedia</a>.Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com7tag:blogger.com,1999:blog-9077040588181255505.post-44360195876910458162011-09-26T14:34:00.000-07:002011-10-02T14:10:29.588-07:00Timeline of edible mushroom in Rhode Island<div style="text-align: left;">
Here is a basic timeline of when I am finding which edibles in Rhode Island (and elsewhere as noted). This is not a comprehensive list of what you might find, but rather what I find when I get the chance to forage and the weather is cooperating. </div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-size: large;"><b><br />
</b></span></div>
<div style="text-align: center;">
<b style="font-size: x-large;">2011 </b><span class="Apple-style-span" style="font-size: x-small;">(pretty great fall for mushrooms)</span></div>
<i>July: </i><br />
<ul>
<li>Bicolor Bolete</li>
</ul>
<i>August: </i><br />
<ul>
<li>Chicken of the woods</li>
<li>Black Trumpet</li>
</ul>
<i>September:</i><br />
<ul>
<li>Chicken of the woods</li>
<li>Hen of the woods</li>
<li>Hedgehog</li>
<li>Beefsteak polypore</li>
<li>Honey mushroom</li>
</ul>
<div>
<i>October:</i></div>
<div>
<ul>
<li>Chicken of the woods</li>
<li>Hen of the woods</li>
<li>Painted bolete</li>
<li>Lactarius hygrophoroides</li>
</ul>
</div>
<div style="text-align: center;">
<b style="font-size: x-large;">2010 </b><span class="Apple-style-span" style="font-size: x-small;">(not a good year)</span></div>
<div>
<i>September:</i></div>
<div>
<ul>
<li>Chicken of the woods</li>
<li>Hen of the woods</li>
</ul>
<div>
<div style="text-align: center;">
<b style="font-size: x-large;">2009 </b><span class="Apple-style-span" style="font-size: x-small;">(decent year)</span></div>
<div>
<i>July</i><br />
<br />
<ul>
<li>Bicolor Bolete</li>
<li>Chestnut Bolete</li>
</ul>
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<i>August:</i><br />
<br />
<ul>
<li>Hen of the woods</li>
</ul>
<br />
<i>September:</i></div>
<div>
<ul>
<li>Chicken of the woods</li>
<li>Hen of the woods</li>
<li>Golden Chanterelle (found in Maine)</li>
</ul>
</div>
</div>
</div>
Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com3tag:blogger.com,1999:blog-9077040588181255505.post-55639142470169009092011-09-20T10:50:00.000-07:002011-09-20T10:50:59.052-07:00Honey Mushroom (Armillaria mellea)<b>Season:</b> Late summer and fall.<br />
<b>Edibility:</b> Not for beginners- but quite tasty.<br />
<b>Defining characteristics:</b> Honey colored cap with fine black fibers on the cap (particularly in the center of the cap). A prominent ring high up on the stalk, and if you look closely the gills tend to run down the stalk to the ring (this can be a subtle effect on some specimens). The stalk is tough and often hairy. Generally growing in large to gigantic clusters, at the base of dead or dying trees. Spore print white or pale cream (NOTE- spore color is extremely important in identifying honey mushrooms).<br />
<b>Sometimes confused with:</b> <a href="http://www.mushroomexpert.com/galerina_marginata.html">Galerina marginata</a>, <a href="http://www.mushroomexpert.com/pholiota.html">Pholiota sp.</a>, <a href="http://www.mushroomexpert.com/gymnopilus.html">Gymnopilus sp.</a><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqBTMARJ-EdZApz20Xv2q5-kfFtHxmWsvK1antZ9hTnYaFVn99WCsG8GYge70zhRQyWzfarjZEJbpZECKsGutYCyAvE1F9gdk9FYoKs-bifE_BY9lK2YKEvDhdeHIOKSikLTqR0hI6LY/s1600/IMG_2905.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqBTMARJ-EdZApz20Xv2q5-kfFtHxmWsvK1antZ9hTnYaFVn99WCsG8GYge70zhRQyWzfarjZEJbpZECKsGutYCyAvE1F9gdk9FYoKs-bifE_BY9lK2YKEvDhdeHIOKSikLTqR0hI6LY/s320/IMG_2905.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Young honey mushrooms</td></tr>
</tbody></table><div>The honey mushroom is a common fall mushroom that can appear in huge quantities. While it is a tasty mushroom (think a milder version of the shitake), there are several dangerous species that look similar and you DONT want to eat. Please be very careful before harvesting honeys and be sure of what you have! It should also be noted that there are many species of honey mushrooms that are all similar, but may vary in one or two of these factors. Be careful and ID before you eat.</div><div><br />
</div><div>This basic checklist will help make sure you have a honey:</div><div><ul><li>Is it growing at the base of a dead or dying tree?</li>
<li>Does it have a ring near the top of the stalk?</li>
<li>Is it growing in a large clump?</li>
<li>Is the spore print white?</li>
<li>Is the cap honey colored with dark fibers/hairs?</li>
</ul><div>If your mushroom meets all the criteria above and matches photos online (a good test is to do a google image search for the species in question and look at a lot of photos to see the range of appearances) then you probably have a honey. Again, if you are in doubt, throw it out.</div><div><br />
</div><div>There is a latent bitter/acrid flavor to raw honey mushrooms that slowly develops in your mouth over 20-30 seconds. Cooking well (15 minutes or more) removes this bitter flavor and makes it more palatable and safe. It is reported that a small percentage of people are also sensitive to the honey mushroom, so eat a small amount the first time.</div><div><br />
</div><div>The honey mushroom has the impressive distinction of being named the <a href="http://www.extremescience.com/biggest-living-thing.htm">largest single organism</a> in the world (a single specimen in Oregon covers 2,000 acres). It is a parasitic mushroom that spreads underground via its mycelium and rhizomorphs, attacking and killing weak trees. The mushroom may continue to fruit for many years in the same spot, continuing to feed on the root mass even after the tree has died and fallen. One upshot of this is that if you find one tree with honeys, you may well find more in the neighborhood.</div><div><br />
</div><div>For more information check out the following resources: <a href="http://www.wildmanstevebrill.com/Mushrooms.Folder/Honey%20Mushroom.html">Wildman Steve Brill</a>, <a href="http://en.wikipedia.org/wiki/Honey_fungus">Wikipedia</a>, or <a href="http://www.mushroomexpert.com/armillaria_mellea.html">Mushroom Expert</a>.</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaSc1xGCQwjFEVcfPtTm2fTu1EXANIHeEsMb-3N6t17ybrSujZ-NO79xWer0RuSrm5MAHmLPzAiT7e_BA51xDLmcXdw3UdF5cSIq2t-xPUJd2IV9MEbi3MVaNsUL5xn9rR9QUKBoCFCc/s1600/IMG_2904+-+Version+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaSc1xGCQwjFEVcfPtTm2fTu1EXANIHeEsMb-3N6t17ybrSujZ-NO79xWer0RuSrm5MAHmLPzAiT7e_BA51xDLmcXdw3UdF5cSIq2t-xPUJd2IV9MEbi3MVaNsUL5xn9rR9QUKBoCFCc/s320/IMG_2904+-+Version+2.jpg" width="310" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cluster of honey mushrooms (note ring on stem and<br />
dark fibers on the center of the cap).</td></tr>
</tbody></table></div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com1tag:blogger.com,1999:blog-9077040588181255505.post-72516779629501024232011-09-12T10:20:00.000-07:002011-09-12T10:20:34.486-07:00Old Man of the Woods (Strobilomyces floccopus)Season: Summer through fall.<br />
Edibility: Nope.<br />
Defining characteristics: A medium to large bolete (2-6 inches across) with black spiky scales on its cap. The pore surface starts off lightly colored, but darkens to near black with age. The flesh is white but bruises pinkish-red when first cut and then slowly turns to black.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQzrpigPIirjWjbONbC09cS9ryEL6x2KVu__GdBsPf4HKmpTTftKEhJmHTnJGchpmu1eZDX97DHqy51ZbAcOp66E3A9guS7qTMw1Ajd_L0h7gjKIkETWBi5SQMqVJqZQd1qtdImTtI7g/s1600/IMG_2909.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQzrpigPIirjWjbONbC09cS9ryEL6x2KVu__GdBsPf4HKmpTTftKEhJmHTnJGchpmu1eZDX97DHqy51ZbAcOp66E3A9guS7qTMw1Ajd_L0h7gjKIkETWBi5SQMqVJqZQd1qtdImTtI7g/s320/IMG_2909.jpg" width="253" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Man of the Woods</td></tr>
</tbody></table><div style="text-align: center;">I find the Old Man fairly frequently here in Rhode Island once the prime mushroom season starts (mid-August). It often appears to be solitary, but if you look around there may well be a group of them hiding nearby. You are not likely to confuse this mushroom with much else, and it is one of the most striking and beautiful mushrooms if you find a fresh specimen in my opinion.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Unfortunately it is not supposed to taste good- one reference says that it starts off tasting bad, and gets worse. I have included it here as it is an easy mushroom to ID, and something you will probably find on foraging trips in the area.</div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-13439327508188363822009-10-14T17:59:00.000-07:002009-10-14T18:04:10.339-07:00Wine Cap Stropharia (Stopharia rugosoannulata)<b>Season: </b>Once in the spring and again in the fall<br />
<b>Edibility:</b> Very good<br />
<b>Defining Characteristics: </b> Wine colored cap (possibly fading as it ages), pronounced ring on white stalk, lilac to purple gills. Often growing on wood chips, especially when you planted the spawn yourself! Dark purplish spore print.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6y_pQ771gGPfP5W-KAZgv_2JEZ3ZrcX9aU6q61J2_P1orcKZE3m7hJTMI9rbg78nduOyrcB6IM1iOKMoBoZjj9VzhMVGDJnZJUgs2mbNuQAMQxAq-32022EV5iybwzyK9H0W2F4fY1g/s1600-h/IMG_0645.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6y_pQ771gGPfP5W-KAZgv_2JEZ3ZrcX9aU6q61J2_P1orcKZE3m7hJTMI9rbg78nduOyrcB6IM1iOKMoBoZjj9VzhMVGDJnZJUgs2mbNuQAMQxAq-32022EV5iybwzyK9H0W2F4fY1g/s320/IMG_0645.jpg" /></a><br />
</div>This spring I decided that I wasn't finding enough mushrooms I felt comfortable eating in the wild, and ought to supplement my finds with yummy home grown fungi. I have had moderate success with growing oyster mushrooms on coffee grounds (I am planning a big project this coming winter with oysters- stay tuned!) and thought it was time to try out some outdoor kits. <br />
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The Wine Cap Stropharia is supposed to be one of the easiest to grow and has the added benefit of simultaneously providing you with an additional crop from the same amount of garden, <i>and</i> increasing the mycelial density in your garden, which is generally regarded to help out the size and health of your veggies! <br />
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As you can see from the picture above, the Wine Cap grows very well on wood chips. I laid down a thin layer of wood chips over about a 20 square foot area in the herb garden, then spread out the kit I bought from <a href="http://www.fieldforest.net/store/index.php?main_page=index&cPath=1_15_10">Field and Forest Products</a> over the wood chips, and then covered it all with another inch or so of wood chips. After that all you need to do is regularly water the chips ( ~1 inch of water per week) and think happy thoughts!<br />
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I planted the kit in June of this year- the kit suggested that I might get a crop before winter depending on rain, early frosts, etc... and then I should get a full crop this coming May or June. After the spring fruiting you can add more wood chips to renew the bed, or take a shovel-full of the inoculated wood chips and add them to a new pile! Hopefully I will be able to keep the Wine Caps thriving and spreading through my garden for years to come.<br />
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Now down to the important details: the mushroom. I planted the kit up in Maine, probably a few weeks later than ideal (given the short Maine growing season) and as a result I only got this one mushroom from the kit- but at least I got something, and I know the mycelium is alive and growing! It was about 3 inches across the cap, with a 4 inch stem and firm flesh. Quite a satisfying mushroom to grow, and after I had checked my mushroom books and made sure that I had what I thought I had (always a good idea with mushrooms!) I cooked it right up.<br />
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<a href="http://www.wildmanstevebrill.com/Mushrooms.Folder/Wine%20Cap.html">Online recipes</a> suggest that the Wine Cape takes well to lemon and wine, as opposed to the traditional garlic, leek and similar preparation. Since it was my first time eating it I sauteed the mushroom in butter to better understand the taste of it plain (besides, sauteing food in butter is pretty fool-proof). It was excellent! It has a soft nutty flavor with a round juiciness. Somewhat hard to pin down on a flavor wheel, but very enjoyable.<br />
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Hopefully next year I will have many more to write about and feast on- in the meantime you can read more about the Wine Cap Stropharia at <a href="http://www.mushroomexpert.com/stropharia_rugosoannulata.html">MushroomExpert.com</a>.Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-80894660685700193742009-10-01T15:55:00.000-07:002009-10-01T15:55:30.632-07:00Chicken of the Woods (Laetiporus sulphureus and cincinnatus)Season: June-October<br />
Edibility: Yummy (just get it young)<br />
Defining characteristics: Bright to pale orange surface, bright yellow to white underside. Pores, not gills. Growing at the base of oak trees or on dead wood in clusters that can be spectacular and huge (50 pounds plus)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyYKlkoNAoa1Lgh2j7S4kGYZL82YLnG10u_b3LsJ0HPtCgOQ-_DN7PYQYQbty4m1vHLf4szqucywqj3q33UjpQO6VSY2_DV5MPy5_UexZtfrVRu8wKAV7t1CwcogRL39SVgWy9rsgXkc/s1600-h/IMG_0558_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyYKlkoNAoa1Lgh2j7S4kGYZL82YLnG10u_b3LsJ0HPtCgOQ-_DN7PYQYQbty4m1vHLf4szqucywqj3q33UjpQO6VSY2_DV5MPy5_UexZtfrVRu8wKAV7t1CwcogRL39SVgWy9rsgXkc/s320/IMG_0558_2.JPG" /></a><br />
</div>Last week I came across the mushrooms shown here. A large dead oak tree fell over about a month ago and within two weeks these Laetiporus sulphureus started growing! It is quite likely that the mushroom may have actually contributed to the death and collapse of the tree, but at least some good came from its death (those mushrooms are delicious). <br />
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We are lucky to have two distinct species of the Chicken of the Woods growing here in Rhode Island. Laetiporus sulphureus (shown here) grows primarily on dead wood and has a brighter orange color, and a vivid yellow underside. Laetiporus cincinatus has a white underside and is normally found at the base of oak trees (around my house it has been more common this year, although you tend to find just one cluster on a tree). Taste-wise the cincinatus is reported to be more tender, which I would agree with so far.<br />
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There are reported allergic reactions in a small percentage of people who eat this mushroom (just like with most foods) so as always exercise caution when tasting it for the first time!<br />
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For more information check out <a href="http://mushroomexpert.com/">mushroomexpert.com</a> and <a href="http://mushroom-collecting.com/">mushroom-collecting.com</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLveOueTU0a4dZeXtKenvjldX-gO4GU2ONN-iOyXOHwV7J35n4jwIALl22bkV42zwxgkbiNJQgV2LTstz5rxrZ6iEJTCLH5CzESFtfAm2NBbCmq0vvIo06r3SwFCt7yDcGk8vGdwc2wk/s1600-h/IMG_0565_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLveOueTU0a4dZeXtKenvjldX-gO4GU2ONN-iOyXOHwV7J35n4jwIALl22bkV42zwxgkbiNJQgV2LTstz5rxrZ6iEJTCLH5CzESFtfAm2NBbCmq0vvIo06r3SwFCt7yDcGk8vGdwc2wk/s320/IMG_0565_2.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><i>Even my cat was impressed...</i><br />
</div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com1tag:blogger.com,1999:blog-9077040588181255505.post-25981658887970301382009-09-15T19:52:00.000-07:002009-10-01T15:57:04.608-07:00Chanterelle (Cantharellus cibarius)Season: July-September<br />
Edibility: Choice!<br />
Defining characteristics: Orange color, ridges on underside of cap that look like gills but are not, growing in spread out groups but NOT a single large cluster, odor (from none to apricot-like).<br />
Don't confuse them with: <a href="http://www.mykoweb.com/CAF/species/Hygrophoropsis_aurantiaca.html">The False Chanterelle</a> or <a href="http://www.mykoweb.com/CAF/species/Omphalotus_olivascens.html">The Jack-O-Lantern mushroom</a><br />
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I have now been hunting New England mushrooms for 1 year. I have been hoping to find the chanterelle, and finally this last weekend I had success! While visiting family in Maine and we took a hike along an old dirt road that proved to be full of fun mushrooms. I will try and get to some of the other species in a later post, but for now- the chanterelle.<br />
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Chanterelles are one of the most sought after and popular wild mushrooms (you can read all sorts of neat things about them at <a href="http://en.wikipedia.org/wiki/Chanterelle">wikipedia</a>, from <a href="http://mushroomexpert.com/">mushroomexpert.com</a>, and <a href="http://www.mykoweb.com/cookbook/chanterelle.html">mykoweb</a>). They have resisted attempts at cultivation thus far, and while they will come up in the same spot year after year, the amount varies from year to year, and the habitat is very sensitive to disturbance. All this means that chanterelles are not a common find, and very expensive commercially. So if you happen to find a chanterelle harvesting ground, please treat it with respect so that they can continue to be harvested in years to come!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMBlls6igiflWj0jxZj0xzZSKS5mvwr8UFrrywE3VUkDtyq3qBpF7wRlI9ox5GjanxqVIYhvoisaNIo4qLLt2xo6-9dfrnzMR3bvZkcfTm8DoRiLWjF_cdhcN5wQmMLWj9NVh1mtG_K0/s1600-h/IMG_0394.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaMBlls6igiflWj0jxZj0xzZSKS5mvwr8UFrrywE3VUkDtyq3qBpF7wRlI9ox5GjanxqVIYhvoisaNIo4qLLt2xo6-9dfrnzMR3bvZkcfTm8DoRiLWjF_cdhcN5wQmMLWj9NVh1mtG_K0/s320/IMG_0394.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: small;">Chanterelles and Black Trumpets getting ready for dinner</span></i><br />
</div>I found them in a dark, thick conifer forest that was fairly wet and near a marshy area. There were probably 100 or so chanterelles spread out over an area about 30 feet wide, quite a great find. We collected about 1/3 of them and got out of the area quickly, so hopefully next year we will get another excellent crop.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGYHvvt5tpXGZspfxrOwjZYyO43yw0pIqXhjqYt_n2Uc-RcARsAIKrP69Lo5eRNmFBMCP2PYcchG5IvngV_Tp6n9DGJ3ELoQ-zvJIjEvUX7N5MoTZasSnZcRHizT0koZHOIudxulLCg4/s1600-h/IMG_0399.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFGYHvvt5tpXGZspfxrOwjZYyO43yw0pIqXhjqYt_n2Uc-RcARsAIKrP69Lo5eRNmFBMCP2PYcchG5IvngV_Tp6n9DGJ3ELoQ-zvJIjEvUX7N5MoTZasSnZcRHizT0koZHOIudxulLCg4/s320/IMG_0399.jpg" /></a>There are a couple potentially confusing look-alikes, so be VERY careful if you are not confident about your harvesting skills. Read about the <a href="http://www.mykoweb.com/CAF/species/Hygrophoropsis_aurantiaca.html">False Chanterelle</a> and <a href="http://www.mykoweb.com/CAF/species/Omphalotus_olivascens.html">Jack-O-Lantern</a> mushrooms (which glow in the dark!) and make sure you know what you are doing. <br />
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We made up the pasta below with our chanterelles, black trumpets (to be written about soon!), and our own garlic. Super simple, and incredibly tasty- you can't beat fresh quality ingredients!<br />
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Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-3026755517641202092009-07-27T12:46:00.000-07:002009-07-27T13:03:40.337-07:00Red Russula (Russula sp.)<div style="text-align: center;"><br /></div>Season: June-October<div>Edibility: Varied- but probably won't taste good, almost impossible to ID, and may be poisonous. Why bother?</div><div><br /></div><div>As I mentioned in a post about another <a href="http://fungiphilia.blogspot.com/2008/10/russula-brevipes-short-stemmed-russula.html">Russula</a>, these buggers are almost omnipresent, not safe to eat (unless you are incredibly good with your <a href="http://www.mushroomexpert.com/russula.html">Russula taxonomy</a>) and you're going to find far more of them than what you are searching for. This has led to them being referred to as JAR's (just another Russula). There are probably at least 2-3 red Russula species in the area- and possibly many more. For my purposes I shall call them all Red Russulas. </div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpDIq6J_LUg6BUwKztBubz6KWUcBpDDBL7h5tcCYFCc1F373WQzF-fjNcNllcVkMRvoIGuV5r95FF27mgA5DBiJbnozuJ6jSI278aTGO9xDE1nLpI_C9UtycXJmJAbgFuWLvJDSKJ_QvE/s400/red+russula.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5363232402862753874" /></div><div>Thus far in 2009 the <a href="http://fungiphilia.blogspot.com/2009/06/chestnut-bolete-gyroporus-castaneus.html">chestnut bolete</a> has been the only edible I have found (and only 4 of them at that), and I have probably seen 200 Russula's with bright red caps. Identifying features include a fairly dry cap, generally brittle, and a bright red cap. The stems of most of the red JARs I have found have been fairly pure white. They are normally 1-3 inches wide and sit just a couple inches tall. </div><div><br /></div><div>The only similar mushroom I have found is a milky cap species that has a similar red cap. The milky caps are named thus because if you draw your finger across their gills they will exude a milky latex in quite copious quantities. </div><div><br /></div><div>Happy hunting and let me know if you figure out how to tell the various species apart!</div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com2tag:blogger.com,1999:blog-9077040588181255505.post-38551130154154957972009-06-27T09:35:00.000-07:002009-06-27T10:19:17.992-07:00Chestnut Bolete (Gyroporus castaneus)<div>Season: June through October</div><div>Edible: Yes (with extreme caution as always!)</div><div><div>Defining characteristics: Chestnut colored cap, pale yellow underside, pores, hollow chestnut colored stem</div><div><br /></div><div>The rains have finally slowed long enough to venture outside- and there are mushrooms! The boletes have started popping up right on time here in Rhode Island (mid-late June). I found my first Chestnut Bolete right in my backyard this morning. About two inches across, solitary with a deep chestnut colored cap and a very pale yellow underside.</div><div><br /></div><div>I am focusing on my <a href="http://en.wikipedia.org/wiki/Bolete">bolete</a> identification skills first for a couple reasons: boletes are a smaller group of mushrooms, more easily identifiable, have fewer toxic species, and a bunch of tasty ones are locally available. </div><div><br /></div><div>Basic mushroom lesson: The "classic" mushroom has gills on the underside of the cap (known as the <a href="http://en.wikipedia.org/wiki/Pileus_(mycology)">pileus</a> in mycology circles). They includes most of the mushrooms we are used to buying in the store- white button, crimini, portobello, oyster and are often refered to as "<a href="http://en.wikipedia.org/wiki/Agaric">agarics</a>". Boletes by comparison do not have gills- instead they have pores on the underside of the cap, as show in the picture of the Chestnut Bolete below.</div><div style="text-align: center;"><br /></div><div>Now that the mushroom season seems to be in full swing I hope to start compiling a good list of local mushrooms, as there does not seem to be such as list readily available online. Leave a note if you have more information on a species or if I have mislabeled a species!</div><div><br /></div><div>Further reading:</div><div><a href="http://www.mushroomexpert.com/gyroporus_castaneus.html">MushroomExpert.com</a></div><div><a href="http://www.wildmanstevebrill.com/Mushrooms.Folder/Chestnut%20Bolete.html">Wildman</a></div><div><a href="http://www.rogersmushrooms.com/gallery/DisplayBlock~bid~5987.asp">Rogers Mushrooms</a></div><div style="text-align: center;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjij2cxy6ndHoNKYSUxySfK45ZYvGHzyNtc7o1s0nYTVuNWUmbudbyRbfw7VwfG9wiYt4FkDQCfao2TGWwV8nH_NfK5ixSlArnF6u_jfsgljYOhNr6rVs_gTAtq8jeP6TCwdhErsYf9E-0/s320/Chestnutbolete.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352054186209821202" /><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTcvpGA_TIDi8EYLug3SihgMbN-LEXdqmuNBuxsA3_-nzdSOGQyyAPoN5X5kfIRKgji9KulNkDhWUuGUSoLWfJumrmnzSlvVXSV3osfXs_LN6C20m_Ch-ixazDjBlL-xX_KTkGzK-iWI/s320/chestnutbolete2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5352054187098055762" /></div></div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-38375354200728365542008-12-07T05:40:00.000-08:002008-12-07T05:50:07.310-08:00Growing Oyster MushroomsChronicle of my efforts to grow oyster mushrooms indoors on used coffee grounds.<br /><div><br /></div><div>10.9.08- gallons of coffee grounds mixed with a <a href="http://www2.mailordercentral.com/fungi/Prodinfo.ASP?NUMBER=KPO105&VARIATION=&AITEM=1&MITEM=1">Fungi Perfecti</a> indoor mushroom kit (espresso oyster mushroom) on </div><div><br /></div><div>11.10.08- Stalks growing- but no caps. Insufficient light- need to add a floral grow light!</div><div><br /></div><div>11.20.08- Floral grow light added to boost light input. 12-hour on/off schedule using an electronic timer. Temperature about 65-70F.</div><div><br /></div><div>11.25.08- First oysters ready!</div><div><br /></div><div>11.25.08- Second 5 gallon container of coffee grounds mixed with mycelium from first containers to start a second batch.</div><div><br /></div><div>11.29.08- Full harvest of the oysters- about 20 full size mushrooms.</div><div><br /></div><div>12.6.08- I am keeping batch 1 in the grow light with water for 2 weeks- after which time I will water again to try and get a second flush. Batch #2 is mostly covered in mycelium now.</div><div><br /></div><div><br /></div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com2tag:blogger.com,1999:blog-9077040588181255505.post-6751153573388894262008-10-27T14:10:00.000-07:002009-06-27T10:17:13.428-07:00Short-Stemmed Russula (Russula brevipes)<div>Season: July through October</div><div>Edibility: Not reccomended!</div><div><br /></div>Well it's late October in Rhode Island, and freezing temperatures are very near. Mushrooms are not completely done for the year- but they are rapidly becoming scarce. After a dry spell for a couple weeks we finally had a good rain two days ago- and a few mushrooms have popped up. Today's mushroom, <span class="Apple-style-span" style="font-style: italic;">Russula brevipes</span> is one of the most common mushrooms this time of year in this area. <span class="Apple-style-span" style="font-style: italic;">Russula's</span> are very common, and infamous for being very hard to positively identify. <div style="text-align: center;"><br /></div><div>In general, members of the genus <span class="Apple-style-span" style="font-style: italic;">Russula</span> are fairly large, gilled with a white underside and a cap that most often is a variation of white or red. They are so common and generally unedible (due to a bitter or acrid taste, as well as some species being poisonous) that they have earned themselves the acronym JAR (Just Another Russula). Bear in mind however that the rule with mushrooms is that there are always exceptions! There are some species that are supposed to be delicious, and many different colors, sizes and variations within the genus. Positive ID is often difficult if not nigh impossible. <span class="Apple-style-span" style="font-style: italic;"> Russula's</span> are often confused with another genus- the <span class="Apple-style-span" style="font-style: italic;">Lactarius</span> genus (known as milky caps) with the primary distinguishing factor being that <span class="Apple-style-span" style="font-style: italic;">Lactarius</span> species exude a milky liquid when injured. </div><div style="text-align: center;"><br /></div><div>As far as chowin' down on these guys- here is my recommendation. Many of the poisonous <span class="Apple-style-span" style="font-style: italic;">Russula's</span> are red capped- so I would avoid those. A few of the white capped (and in particular a green capped variety) can be tasty, however the odds are that what you find will either taste like nothing, or have quite an acrid or bitter taste. If you really want to try one out and you are pretty darn sure you have a <span class="Apple-style-span" style="font-style: italic;">Russula</span>, taste a tiny bit. Chew it- and then spit it out. If it tastes great- then you are lucky and got a good variety. I would also suggest waiting at least 5 minutes after you taste it- as often the bitter flavor will slowly develop in your mouth. If it is bitter, or bland- don't bother with it. </div><div style="text-align: center;"><br /></div><div>Most people avoid eating <span class="Apple-style-span" style="font-style: italic;">Russula</span> as the vast majority are no good for eating- and many species can make you vomit/quite unhappy. The samples I collected today are probably <span class="Apple-style-span" style="font-style: italic;">Russula brevipes- </span>one of the most common species. I did taste two of them- both were exceedingly bland- with a slow bitterness developing in my mouth. I always spit out any mushrooms I taste and rinse my mouth thoroughly afterwards. No reason to take undue risk!</div><div><br /></div><div>To learn more about various <span class="Apple-style-span" style="font-style: italic;">Russula</span> species check out the <a href="http://en.wikipedia.org/wiki/Russula">wikipedia page</a> or the <a href="http://www.mushroomexpert.com/russula.html">MushroomExpert</a>.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 198px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl6JG_gPVZkBd940C6e7VXbBjw8NUPyIQhWpDIZAKqXvxSp98RMpxukRu5Hexzqf-z8YAq2yCjSwXoM43pusyf2o1q5J2KSpXueBOanTVN1GgnUfOFF-B3tSsCMFmZxrJPVloyjJwg58/s400/seto_russula_brevipes_thumb.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5261964428302179346" /></div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-31762405436270222822008-10-03T11:44:00.000-07:002008-10-03T12:27:12.459-07:00Hedgehog (Hydnum umbilicatum)This little hedgehog mushroom (a relative of the larger and better known <span class="Apple-style-span" style="font-style: italic;">h. repandum</span>) is probably the most desirable species I have found thus far in my adventures. It is relatively small(~1 inch across the cap) and grows very close to the ground. It is suspected to be pretty closely related to the chanterelle (oooohhh) and is delicious! I have only found one small area where they are growing, however as they are supposed to be a perennially recurring species, I look forward to seeing them again next year with any luck!<div><br /></div><div>Hedgehogs are considered one of the "safest" wild mushrooms to eat, as their spore bearing surface (underside of the cap) is quite unique. Instead of gills on the underside (most common) or pores, the underside of these guys is covered in little teeth that look like mini icicles. </div><div><br /></div><div>All told I probably only collected about 15 of them- just enough for a tasty appetizer when sautéed in butter!</div><div style="text-align: center;"><br /></div><div>Read more about the Hydnum umbilicatum <a href="http://www.mssf.org/cookbook/hedgehog.html"><span class="Apple-style-span" style="font-weight: bold;">here</span></a> or <a href="http://www.americanmushroom.com/edibles8.htm"><span class="Apple-style-span" style="font-weight: bold;">here</span></a>.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpV1f2K1QzI0XJWYFdjG86SL7hAUIYLZIHxN0u72hXYP0FTTzHjH6GCbaXSLctMIQf2gih-mnIbEzhKx7bxCTj98C15hWZibPt_f27GUMZ0yzR5ao2A8rjXFJi4z3aC1NES3e0iPVuoBU/s320/IMG_8075.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5253009249118270994" /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size:small;">(Note the teeth visible on the underside)</span></span></div><div style="text-align: center;">Flavor- Sweet and rich with a crunchy bite.</div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-71327786327777875092008-10-01T15:25:00.000-07:002011-10-02T13:45:01.300-07:00Edible New England MushroomsBelow are a list of edible New England mushrooms I have encountered (and eaten).<br />
It is not even close to comprehensive, but I hope you find it useful!<br />
<ol>
<li><a href="http://fungiphilia.blogspot.com/2009/09/chanterelle-cantharellus-cibarius.html">Chanterelle</a></li>
<li><a href="http://fungiphilia.blogspot.com/2008/10/hedgehog-hydnum-umbilicatum.html">Hedgehog</a></li>
<li><a href="http://fungiphilia.blogspot.com/2009/10/chicken-of-woods-laetiporus-sulphureus.html">Chicken of the woods</a></li>
<li><a href="http://fungiphilia.blogspot.com/2008/10/hen-of-woods-grifola-frondosa.html">Hen of the woods</a></li>
<li><a href="http://fungiphilia.blogspot.com/2009/06/chestnut-bolete-gyroporus-castaneus.html">Chestnut Bolete</a></li>
<li><a href="http://www.fungiphilia.com/2011/09/honey-mushroom-armillaria-mellea.html">Honey Mushroom (with caution)</a></li>
<li><a href="http://www.fungiphilia.com/2011/09/beefsteak-polypore-fistulina-hepatica.html">Beefsteak Polypore</a></li>
<li><a href="http://www.fungiphilia.com/2011/09/matsutake-tricholoma-magnivelare.html">Matsutake</a></li>
<li><a href="http://www.fungiphilia.com/2011/10/painted-bolete-suillus-pictus.html">Painted Bolete</a></li>
</ol>
<div>
Additionally- here is a list of mushrooms that I have experimented with (and had at least some success) in growing in New England.</div>
<div>
<ol>
<li><a href="http://fungiphilia.blogspot.com/2009/10/wine-cap-stropharia-stopharia.html">Wine Cap Stropharia</a></li>
</ol>
</div>
Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com1tag:blogger.com,1999:blog-9077040588181255505.post-32528992506659006682008-10-01T12:06:00.000-07:002008-10-03T12:26:18.418-07:00Hen of the woods (Grifola frondosa)The Hen of the woods is what started me off on this adventure. <div>You can read more about it <a href="http://en.wikipedia.org/wiki/Grifola_frondosa"><span class="Apple-style-span" style="font-weight: bold;">here</span></a> on wikipedia, but quickly: Hen of the woods is generally found near oak trees in the late summer to fall, is renowned for potentially having a host of medical uses, and can grow to be over 50 pounds!</div><div style="text-align: center;"><br /></div><div><span class="Apple-style-span" style="font-style: italic;">The Story</span><br /><div><div><div>One saturday afternoon I was surfing the web and read about some of the most common edible mushrooms- including the Hen of the woods. As my property abuts a large forest, I decided to take a walk and see what I might find. I did not make it more the 50 feet into the woods before I came across a beautiful specimen- or rather three around a single tree! The odds of reading about a random mushroom online, walking a minute behind your house, and immediately finding a highly sought after mushroom in prime ripeness seemed completely implausible, so I walked on- not believing that this huge (more than 15 inches wide) mushroom could be the Hen of the woods. </div><div style="text-align: center;"><br /></div><div>The next day I read about it some more, and visited it again- and it was indeed the Grifola frondosa! Bugs were starting to swarm around it- but I managed to harvest a decent amount of clean mushroom. </div><div>Hen of the woods is a great starter mushroom as it is unique in appearance, and the only mushrooms that look somewhat similar are not dangerous- and about as palatable as wood- so they are unlikely to be confused for long.</div><div>Here is my harvest- which is now frozen (except for those I had on a tasty egg sandwich!), and the second picture is a group of <span class="Apple-style-span" style="font-style: italic;">Grifola</span> growing on a lawn were an oak tree used to live.</div><div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_O9weS3Cq6AY/SOPNloZYifI/AAAAAAAAACw/_OjOBpl2Nx0/s320/Hen-of+The+Woods.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5252267636826868210" /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0J1SPwqqxv9hA2vI8uzS1yfdx5LvLc3X76ViaRzaIDg6rqqZ7GLFuORMpdSgT_qbe-8lRMfyhqXuwJMMZ9HqXT4h0-su-F7GUlOjGWrMJSormkiLaN8eRaLCE4loQDx6t2wdbHoasIe4/s320/IMG_8108.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5253010418357516226" /><div style="text-align: center;"><br /></div></div><div style="text-align: center;">Taste: firm with a nice texture- not unlike chicken, fairly mild.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div></div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com2tag:blogger.com,1999:blog-9077040588181255505.post-9679347321974254452008-10-01T11:47:00.000-07:002011-10-02T14:12:57.459-07:00A very official disclaimer!<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As I expand my knowledge about New England mushrooms, one of my goals is to find delicious ones that I can eat. </span></div>
<div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This is not an endeavor to be taken lightly- as it is quite possible to cause yourself serious harm if not death from eating certain mushrooms. I will provide the most accurate information I can here, but:</span></div>
</div>
<div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Be very careful about eating wild mushrooms- before popping anything into your mouth, consult multiple sources to make sure of what you are eating, and ideally have an expert ID any mushroom for you before you eat it for the first time.</span></div>
</div>
<div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I will always try to include links to more info, and pictures of the mushrooms I feature in an effort to make things as clear as possible.</span></div>
</div>
<div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">There are a great variety of edible wild mushrooms out there, and several are fairly "safe", i.e. easy to identify, and do not have poisonous look-alikes. That being said- don't trust me- and if you are ever in doubt about what mushroom you have- throw it out.</span></div>
</div>
Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com0tag:blogger.com,1999:blog-9077040588181255505.post-72362067380449032062008-09-30T17:51:00.000-07:002008-09-30T17:54:13.383-07:00And the adventure begins!Mushrooms. Tens of thousands of species, with less than half identified.<div><br /></div><div>I am determined to learn more about some of the local New England fungi- and hopefully have some great meals along the way.</div><div><br /></div><div>More to come soon!</div>Alex Paysonhttp://www.blogger.com/profile/05298165707348155338noreply@blogger.com2