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Offlinecameal
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Registered: 09/24/09
Posts: 443
Loc: PNW, Canada
Last seen: 2 months, 29 days
Which Honey?
    #11178568 - 10/04/09 03:52 AM (8 years, 2 months ago)

I'm sure I've found a colony of chunky armillaria but I'm not sure which strain. Possibly A. cepistipes because of the wooly texture. Can somebody confirm this and make a note on its edibility? I have eaten honey mushrooms before by parboiling then incorporating in stews, stuffings, etc. I was a little bit perplexed because of their resemblance to pholiota squarrosa but am convinced that they're armillaria. 

Habitat:
I found these guys at the base of the trunks of living trees in a mixed conifer/deciduous forest. I think its host was maple. I'm in the PNW (vancouver, BC).

Gills:
Not attached, cream-colored, somewhat crowded and covered with a wooly veil in immature mushrooms.

Stem:
Very thick and chunky with a slight wooly texture that turns waxy when dry. When mature, reaching 5.5 inches in height. Fibrous throughout the centre so not completely solid. Wooly veil.

Cap:
Avg 1.5 in Diameter when mature. Honey-colored brown/orange when mature and much darker chestnut brown when young. Also especially wooly when young then smoothing with age.

Spore print color:
cream

Bruising:
no significant bruising.

Other information:
Smells mushroomy but not necessarily pleasant- possibly a bit acrid.

The first set of photos is from colony #1 which seemed woolier

Second set of photos is from colony #2 which was much more smooth, orange and chunky.

Colony #1:




Colony # 2:




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I advise any noob looking to identify mushrooms to fill out the ID form and provide clear photographs. Knowledge is a privilege and deserves respect. Let's give due props to the experts!


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Offlinecameal
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Re: Which Honey? [Re: cameal]
    #11180681 - 10/04/09 04:12 PM (8 years, 2 months ago)

...anyone? *sob*


--------------------
I advise any noob looking to identify mushrooms to fill out the ID form and provide clear photographs. Knowledge is a privilege and deserves respect. Let's give due props to the experts!


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Offlinefalcon
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Re: Which Honey? [Re: cameal]
    #11180820 - 10/04/09 04:35 PM (8 years, 2 months ago)

They are honey, and they are cool looking honeys, they are edible.
I don't know which species of honey they are.


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Offlinecameal
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Re: Which Honey? [Re: falcon]
    #11180831 - 10/04/09 04:39 PM (8 years, 2 months ago)

Ok, that's it. I'm eating them for dinner tonight. Who cares which strain they are.


--------------------
I advise any noob looking to identify mushrooms to fill out the ID form and provide clear photographs. Knowledge is a privilege and deserves respect. Let's give due props to the experts!


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Offlinefalcon
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Re: Which Honey? [Re: cameal]
    #11182389 - 10/04/09 08:51 PM (8 years, 2 months ago)

Don't eat a lot of those the first time you eat them. A good rule of thumb to follow for any mushroom you eat for the first time. Honeys, cause gastric upset in some people.


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InvisibleMr. Mushrooms
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Re: Which Honey? [Re: cameal]
    #11184413 - 10/05/09 02:22 AM (8 years, 2 months ago)

I call those Armillaria ostoyae.  Try Google image search.


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Offlinecameal
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Re: Which Honey? [Re: Mr. Mushrooms]
    #11184623 - 10/05/09 03:33 AM (8 years, 2 months ago)

Mr. Mushrooms: Armillaria ostoyae looks exactly like what I've got...

Falcon: I'll take er' easy eating these guys, but I have eaten them before. I don't like eating any wild mushrooms in gluttonous amounts. They can be difficult to digest- even chanterelles (which I found today, too!).

Thanks! I'll post some dinner pics soon.


--------------------
I advise any noob looking to identify mushrooms to fill out the ID form and provide clear photographs. Knowledge is a privilege and deserves respect. Let's give due props to the experts!


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Offlinecameal
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Pictures of the load [Re: cameal]
    #11193310 - 10/06/09 02:12 PM (8 years, 2 months ago)

Breakfast pictures with recipe en route, too.



--------------------
I advise any noob looking to identify mushrooms to fill out the ID form and provide clear photographs. Knowledge is a privilege and deserves respect. Let's give due props to the experts!


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Offlinecameal
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Honey Fungus Fry-Up [Re: cameal]
    #11194093 - 10/06/09 04:14 PM (8 years, 2 months ago)




Ingredients:

Big handful of honeys
1 shallot, chopped
1 tbsp olive oil or butter
3 sprigs each of parsley and tarragon, chopped
1 tbsp goat cheese or blue cheese

salt and pepper

Boil the honey mushrooms in a cup of water for at least 3 minutes to get rid of the acrid flavour and to ensure they will be fully cooked (undercooked, they can cause indigestion). Strain, discard the water, and allow to cool. In the meantime, sautee the shallots over med-lo heat in the oil or butter, and sprinkle with some salt to help them caramelize. Chop the cooled mushrooms and add to the shallots, stirring to coat. I like smaller pieces of mushroom, since the flavour can be over-powering in big chunks. Season with salt and pepper, the chopped herbs, and at the last minute, sprinkle with the cheese- when it melts, the mushrooms are creamy and delicious.

I find the honey mushroom to be a useful "mushroom filler" in that it's easy to get big amounts of honeys but they don't taste that great. That's why I use a strong cheese to coat them- it will mask the acrid undertones while bringing out the nicer mushroomy taste. Cooking with strongly flavoured meats such as lamb or sardines will also complement this mushroom.

Honeys are also good cooked in soups and stews, mixed in duxelle stuffings with other mushrooms, or dried out then re-constituted for whatever your heart desires.

(sauteed with herbs and olive oil)


(being parboiled prior to sauteeing)


--------------------
I advise any noob looking to identify mushrooms to fill out the ID form and provide clear photographs. Knowledge is a privilege and deserves respect. Let's give due props to the experts!


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Offlinefalcon
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Re: Honey Fungus Fry-Up [Re: cameal]
    #11236188 - 10/12/09 11:30 PM (8 years, 2 months ago)

Quote:

Cameal said:
Boil the honey mushrooms in a cup of water for at least 3 minutes to get rid of the acrid flavour and to ensure they will be fully cooked (undercooked, they can cause indigestion). Strain, discard the water, and allow to cool.




Good tip, I just tried this, they taste much better.

:cheers:


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