weiliiinmyyard said:

are all agaricus sp edible?

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Tangich said:

weiliiinmyyard said:

are all agaricus sp edible?

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No. But there's an easy way to determine edibility. If it has any kind of unpleasant, chemical or inky smell, and stem bruises strong yellow hue when cut, it's inedible, causes stomach problems.

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weiliiinmyyard said:

lol all the more reason to get out there and find them!

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theres a story in a thread around here about a guy who hunted chanterelles and ground them up in a solution and pourd them around the roots of (oak?) trees in his yard. it took like 8 years or something but now he harvests them by the 10's of lbs.or something.

here it is

quadracer said:

thelaughingman said:

Its been done, but not with much success, its really hard to do.

Best method ive heard of would be making a spore "slurry" and dipping the roots of a sapling into it and planting it, then in a year or two (or something) make sure the roots are colonized and plant it.

Then from there its a huge waiting game. I guess the death the tree could initiate fruiting. Kind of like how morels dont fruit "from the burnt wood" but "because the wood was burnt" lol.

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Yeah, that's basically what I've been doing.  I dig up the seedlings, which are about 6" tall (the roots can be as deep as 12"), and put them in a small container, usually a 1 gallon pot.  Then find some choice edibles, run them through the blender, and water the seedlings.

I've been introducing oak loving mycorrhizal species, Amanita lanei, Amanita vaginata, Amanita pachycolea, Boletus appendiculatus, Boletus edulis, Boletus regineus, and Cantharellus californicus, to the pots.

Now it's just waiting... I guess I will continue to introduce the mushrooms as I find them, and then transplant the oaklings into the ground to spread their roots.

It would be interesting to see if anyone had success with agar or grain.  A guy at the local fungus federation said it took 8 years for chanterelles to fruit.  He was just pouring the wash water on his big oak trees.  Now he harvests over 70 pounds a year.

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anyway ,i find sp.1 in VA, NC, and PA all the time. don't know what it is though. sorry.

Alan Rockefeller said:

Many edible species of Agaricus stain yellow, the only way to see if its edible is to smell it or ID it to species.

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Tangich said:

Alan Rockefeller said:

Many edible species of Agaricus stain yellow, the only way to see if its edible is to smell it or ID it to species.

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Many stain yellow, but xantoderma and that other one (I'm too drunk to remember the name) get really strong yellow color when stem is cut, and most edible species do not, at least here in Europe, I don't know if same applies to North America. And that's why I said, if it smells unpleasant, leave it alone. I really can't tell many agaricus species apart, I just know if it's not poisonous, it's good.
And chantarelles are really good to eat, especially pickled, I have a few jars left from autumn, they're great!

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isn't that kinda relative? pleasant to one might be disgusting to another.

artizen said:

isn't that kinda relative? pleasant to one might be disgusting to another.

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Well, yeah, but by pleasant I mean "mushroomy" smell, and ink or chemical smell is considered unpleasant. So, pleasant by mushroom standards.

Alan Rockefeller said:

Many edible species of Agaricus stain yellow, the only way to see if its edible is to smell it or ID it to species.

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Quote:

isn't that kinda relative? pleasant to one might be disgusting to another.

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