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Forest.dweller
Stranger
Registered: 07/05/13
Posts: 74
Last seen: 10 years, 1 month
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ID HELP please! (heavy bluing)
#18930439 - 10/04/13 09:55 AM (10 years, 3 months ago) |
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wisconsin,


 (bluing on pin)
 
 

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MUSH HEAD420
Kush Commander



Registered: 09/14/08
Posts: 921
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Some species of Lactarius?
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Blue-FunGuy
The Bad Pungi


Registered: 03/05/10
Posts: 5,365
Loc: Northeast
Last seen: 8 years, 1 month
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Re: ID HELP please! (heavy bluing) [Re: MUSH HEAD420]
#18930475 - 10/04/13 10:03 AM (10 years, 3 months ago) |
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Quote:
MUSH HEAD420 said: Some species of Lactarius?
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HarryL
Squnä'am



Registered: 11/16/10
Posts: 8,070
Loc: Washington State
Last seen: 4 years, 8 months
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Re: ID HELP please! (heavy bluing) [Re: Blue-FunGuy]
#18930494 - 10/04/13 10:05 AM (10 years, 3 months ago) |
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Lactarius sp.
Not active....
I see it as more 'greening' than 'blueing'
-------------------- Mushroom hunting: One bad mushroom can ruin your day! Know it or throw it.
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Blue-FunGuy
The Bad Pungi


Registered: 03/05/10
Posts: 5,365
Loc: Northeast
Last seen: 8 years, 1 month
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Re: ID HELP please! (heavy bluing) [Re: Blue-FunGuy]
#18930517 - 10/04/13 10:13 AM (10 years, 3 months ago) |
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Just looked at few different Lactarius sp.and this could be Lactarius chelidonium var chelidonioides,not positive tho.
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Ganzig
It's for the street cred


Registered: 11/29/06
Posts: 8,206
Loc: Oregon
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Re: ID HELP please! (heavy bluing) [Re: HarryL]
#18930519 - 10/04/13 10:14 AM (10 years, 3 months ago) |
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One of my favorite eats right there.
L. rubrilacteus.
Fry it hot in high temp oil and butter with a touch of garlic at the end so as not to burn it.
You will not be disappointed.
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I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this.
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mountainplayer
Worm Dehydrator



Registered: 01/07/11
Posts: 1,531
Last seen: 5 days, 21 hours
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Re: ID HELP please! (heavy bluing) [Re: Ganzig]
#18930557 - 10/04/13 10:27 AM (10 years, 3 months ago) |
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Quote:
Ganzig said: One of my favorite eats right there.
L. rubrilacteus.
Fry it hot in high temp oil and butter with a touch of garlic at the end so as not to burn it.
You will not be disappointed.
No fooling, Ganzig? I've wanted to try L. rubrilacteus or L. deliciosus for a while now, but people I know who've eaten them said they cook them in casseroles in the oven because you have to cook them a looooooong time.
Of course, these people are older Italian-Americans, and these types can be a little crazy.
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Ganzig
It's for the street cred


Registered: 11/29/06
Posts: 8,206
Loc: Oregon
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If you don't cook em enough they don't taste as good and the texture is all wrong.
Ive been eating them sauteed in my skillet all fall.
Just make mushroom fries out of them! The crispy gills are tha bomb!
What I do exactly.
Stove on medium put high heat oil in pan. 1/2 tbs and 1/2 tbs butter in the oil. mix them. (this is for a couple of mushrooms)
Turn heat up to medium high and put in your fungus. Turn all pieces after about 45 seconds to a minute. Then after another minute or so just mix them however. Flipping, stirring, etc.
Wait till the edges get gold and a bit dark.
They taste like a fancy cracker. Full of really nice grain flavor and maybe some nuts.
Really nice. Would probably pair well with sesame oil. You will know when you have not cooked them enough. The flavor is not there and the texture is, uh how do you say, spongy I guess.
I just love em.
I am to selfish to put them into a dish where they might be covered by other flavors.
I actually don't like to make casseroles with such a nice tasting mushroom.
Ill put lobster into a casserole because they don't have much flavor. Or one that I like actually.
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I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this.
Edited by Ganzig (10/04/13 10:37 AM)
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generalsherman55
MF BOOGNISH


Registered: 09/05/13
Posts: 1,291
Loc: yay area
Last seen: 4 years, 10 months
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Re: ID HELP please! (heavy bluing) [Re: Ganzig]
#18930612 - 10/04/13 10:44 AM (10 years, 3 months ago) |
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Quote:
Ganzig said: If you don't cook em enough they don't taste as good and the texture is all wrong.
Ive been eating them sauteed in my skillet all fall.
Just make mushroom fries out of them! The crispy gills are tha bomb!
What I do exactly.
Stove on medium put high heat oil in pan. 1/2 tbs and 1/2 tbs butter in the oil. mix them. (this is for a couple of mushrooms)
Turn heat up to medium high and put in your fungus. Turn all pieces after about 45 seconds to a minute. Then after another minute or so just mix them however. Flipping, stirring, etc.
Wait till the edges get gold and a bit dark.
They taste like a fancy cracker. Full of really nice grain flavor and maybe some nuts.
Really nice. Would probably pair well with sesame oil. You will know when you have not cooked them enough. The flavor is not there and the texture is, uh how do you say, spongy I guess.
I just love em.
I am to selfish to put them into a dish where they might be covered by other flavors.
I actually don't like to make casseroles with such a nice tasting mushroom.
Ill put lobster into a casserole because they don't have much flavor. Or one that I like actually.
im saving this recipe!
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Ganzig
It's for the street cred


Registered: 11/29/06
Posts: 8,206
Loc: Oregon
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I forgot to say.
You want to put in your garlic about 3 mins before you are going to remove the mushrooms. You want them golden and not burned.
At temps this high they could burn easily.
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I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this.
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Blue-FunGuy
The Bad Pungi


Registered: 03/05/10
Posts: 5,365
Loc: Northeast
Last seen: 8 years, 1 month
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Re: ID HELP please! (heavy bluing) [Re: Ganzig]
#18930729 - 10/04/13 11:14 AM (10 years, 3 months ago) |
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Ganzig
It's for the street cred


Registered: 11/29/06
Posts: 8,206
Loc: Oregon
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Re: ID HELP please! (heavy bluing) [Re: Blue-FunGuy]
#18930890 - 10/04/13 11:53 AM (10 years, 3 months ago) |
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What? I did not read that these were on the east coast.
Sorry bout that. Def a west coast species under doug fir.
Still, I'd eat the bageezus out of em.

Thanks for the heads up Blue.
edit- it clearly says wisconsin.
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I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this. I must keep reminding myself of this.
Edited by Ganzig (10/04/13 11:54 AM)
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albemuth



Registered: 09/17/09
Posts: 32
Loc: wa
Last seen: 8 months, 24 days
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Re: ID HELP please! (heavy bluing) [Re: Ganzig]
#18931145 - 10/04/13 01:06 PM (10 years, 3 months ago) |
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I was gonna chime in earlier, but I've had some very similar fruits in my yard this week, and I was leaning towards Lactarius paradoxus. I'm in upstate NY. Still edible, and I wish I could go back in time and pick them fresh for that recipe.
-------------------- This post was randomly generated - any semblance of reality is a coincidence.
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