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OfflineAcidreamer
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Registered: 08/05/12
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Helvella lacunosa ID confirmation
    #17512429 - 01/07/13 02:42 PM (11 years, 2 months ago)

I'm pretty sure these are Elfin Saddle mushrooms (are there any dangerous lookalikes??) but I'd appreciate a confirmation...

Also is there anyone here who knows of the tastiest way to prepare these? Should I discard the stems or parboil/dehydrate/powder them for soups?


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InvisibleRan-D
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Re: Helvella lacunosa ID confirmation [Re: Acidreamer]
    #17512480 - 01/07/13 02:51 PM (11 years, 2 months ago)

Quote:

Acidreamer said:
Also is there anyone here who knows of the tastiest way to prepare these?





Honestly I have never heard anything good about those, I don't think too many people actually eat them.

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OfflineRiparianZoneJunky
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Registered: 10/30/11
Posts: 3,055
Loc: Oregon
Last seen: 3 years, 7 months
Re: Helvella lacunosa ID confirmation [Re: Acidreamer]
    #17512503 - 01/07/13 02:54 PM (11 years, 2 months ago)

Your ID seems right, although they seem a little worse for wear.  Is that grey stuff on them some kind of hypomeces?  I personally wouldn't consume them.  :shrug:


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OfflineAcidreamer
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Re: Helvella lacunosa ID confirmation [Re: RiparianZoneJunky]
    #17512682 - 01/07/13 03:26 PM (11 years, 2 months ago)

Darn, I haven't tried these before so I was hoping for some favorable reviews. Thanks anyways, guys.

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Invisiblemaynardjameskeenan
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Re: Helvella lacunosa ID confirmation [Re: Acidreamer]
    #17513391 - 01/07/13 06:11 PM (11 years, 2 months ago)

"Most mushroom field guides caution users of H. lacunosa to either dry or parboil this mushroom for 3 to 5 minutes before cooking because it may contain a small amount of a toxic substance."

http://www.cookingindex.com/recipes/44830/black-saddle-mushroom.htm

Be safe. I don't wish to see anyone get hurt.


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May you be filled with loving kindness.
May you be well.
May you be peaceful and at ease.
May you be happy.



AMU Q&A

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OfflineAlan RockefellerM
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Re: Helvella lacunosa ID confirmation [Re: maynardjameskeenan]
    #17513507 - 01/07/13 06:32 PM (11 years, 2 months ago)

No need to dry or parboil, just cook it well.  Heat will boil off the monomethylhydrazine.

Helvella lacunosa is only in Europe, the west coast material will soon be described as H. dryophilus for the oak one and H. vespertina for the pine one.

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InvisibleKokanee Shroom
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Registered: 09/12/10
Posts: 173
Loc: PNW
Re: Helvella lacunosa ID confirmation [Re: Alan Rockefeller]
    #17515627 - 01/08/13 03:16 AM (11 years, 2 months ago)

Good topic!  Those are common around here.  I always wanted to try them but haven't gotten the guts yet.  Great to know what Alan says. :thumbup:

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Invisibleo8u
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Re: Helvella lacunosa ID confirmation [Re: Alan Rockefeller]
    #17516516 - 01/08/13 10:07 AM (11 years, 2 months ago)

So the boiling point of MMH is 96° C, nearly as high as water, and gyromitrin has a higher boiling point at 143° C. I think it would be wise to assume that if there's any water left in the mushrooom, there's probably some MMH left too, and definitely some gyromitrin. Also, the stories of people eating Gyromita mushrooms for years with no problem and suddenly falling ill are troubling. I wouldn't eat these mushrooms without first drying and then parboiling twice, but maybe I'm being paranoid.

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InvisibleRan-D
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Re: Helvella lacunosa ID confirmation [Re: o8u]
    #17516524 - 01/08/13 10:09 AM (11 years, 2 months ago)

Quote:

o8u said:
I wouldn't eat these mushrooms without first drying and then parboiling twice, but maybe I'm being paranoid.




Even then, why? They look disgusting, the texture seems terrible, and if you've ever handled them you'd know they're constantly emitting clouds of spores like puffballs, I don't even bring them in my house anymore. I realize all mushrooms emit spores after being picked, just saying when I can visibly see spores coming off them all day every day I don't really like having them around...

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Invisibleo8u
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Re: Helvella lacunosa ID confirmation [Re: Ran-D]
    #17516641 - 01/08/13 10:41 AM (11 years, 2 months ago)

Quote:

Ran-D said:
Even then, why?




:ohnowaitokay:

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InvisibleByrain

Registered: 01/07/10
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Re: Helvella lacunosa ID confirmation [Re: Ran-D]
    #17516855 - 01/08/13 11:26 AM (11 years, 2 months ago)

Quote:

Ran-D said:
Even then, why? They look disgusting, the texture seems terrible, and if you've ever handled them you'd know they're constantly emitting clouds of spores like puffballs, I don't even bring them in my house anymore. I realize all mushrooms emit spores after being picked, just saying when I can visibly see spores coming off them all day every day I don't really like having them around...




Because they taste great, look awesome, and have a great texture...my house is probably filled with all kinds of spores by now.

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InvisibleRan-D
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Re: Helvella lacunosa ID confirmation [Re: Byrain]
    #17518715 - 01/08/13 06:10 PM (11 years, 2 months ago)

Quote:

Byrain said:
Quote:

Ran-D said:
Even then, why? They look disgusting, the texture seems terrible, and if you've ever handled them you'd know they're constantly emitting clouds of spores like puffballs, I don't even bring them in my house anymore. I realize all mushrooms emit spores after being picked, just saying when I can visibly see spores coming off them all day every day I don't really like having them around...




Because they taste great, look awesome, and have a great texture...my house is probably filled with all kinds of spores by now.




You are literally the first person I have ever heard/read say that. I agree they look awesome, just not appetizing. Even before I hunted mushrooms I still remember finding this species and getting all excited taking pictures.

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Invisiblemaynardjameskeenan
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Re: Helvella lacunosa ID confirmation [Re: Ran-D]
    #17519595 - 01/08/13 09:02 PM (11 years, 2 months ago)

IMO both morels and Hericium sp. don't look appetizing but looks can be deceiving... or so I have learned in the past few years.


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May you be filled with loving kindness.
May you be well.
May you be peaceful and at ease.
May you be happy.



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OfflineFaunaphile


Registered: 12/18/10
Posts: 34
Loc: Central Coast, CA
Last seen: 9 years, 3 months
Re: Helvella lacunosa ID confirmation [Re: maynardjameskeenan]
    #17519729 - 01/08/13 09:31 PM (11 years, 2 months ago)

I've eaten the caps of Helvella, sauteed well in butter, just for the heck of it.  Not bad really, but not something I seek out either.  I'm sure a good cook could find a place for them in the kitchen.

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InvisibleAIRDOG
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Re: Helvella lacunosa ID confirmation [Re: Faunaphile]
    #17520101 - 01/08/13 11:12 PM (11 years, 2 months ago)

I have tried helvella crispa and they are OK breaded, I know people eat them lacunosa's in places of mexico... have never tried them personally.... but I will next season

Edited by AIRDOG (01/08/13 11:13 PM)

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