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OfflineMagicDave
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Registered: 08/06/15
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Loc: Ohio
Last seen: 1 year, 5 months
Yard Amanita ID
    #26933282 - 09/13/20 11:44 AM (3 years, 4 months ago)

These were growing in my yard in the grass close to pine trees in South Western Ohio.

I am assuming they are Amanita sp. but curious of the species.



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OfflineAnglerfishM
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Registered: 09/08/10
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Re: Yard Amanita ID [Re: MagicDave]
    #26934585 - 09/14/20 06:08 AM (3 years, 4 months ago)

Amanita amerirubescens group.


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OfflineMentalPariah
Pariah of my mind


Registered: 03/18/18
Posts: 3,903
Last seen: 25 days, 21 hours
Re: Yard Amanita ID [Re: Anglerfish]
    #26934659 - 09/14/20 07:47 AM (3 years, 4 months ago)

For what its worth, these amanita are extremely tasty in my oponion.


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Whoever appeals to the law against his
Fellow man is either a fool or a coward
Whoever cannot take care of himself without that law is both
For a wounded man shall say to his assailant
If I live I will kill you, if I die you are forgiven
Such is the rule of honor


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OfflineAnglerfishM
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Re: Yard Amanita ID [Re: MentalPariah]
    #26934678 - 09/14/20 08:06 AM (3 years, 4 months ago)

Quote:

MentalPariah said:
For what its worth, these amanita are extremely tasty in my oponion.




I know they're edible, and they grow in abundance where I hunt my Porcini.
Yet I have never taken the step to try them myself, I think I have something
of an "Amanita barrier" because of the inclusion of toxic species in the genus.

Maybe if you could suggest a recipe I'm going to give them a go!
What is the flavor like, and what would be good to pair it with?

I have been slowly venturing into some of the edible Russula species, namely
R. vesca and R. claroflava, and even if they are considered choice edibles, I honestly
find them tasting little on their own and not really worth spending my time on.
Maybe there is a secret I have yet to learn.


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OfflineMentalPariah
Pariah of my mind


Registered: 03/18/18
Posts: 3,903
Last seen: 25 days, 21 hours
Re: Yard Amanita ID [Re: Anglerfish]
    #26934745 - 09/14/20 09:00 AM (3 years, 4 months ago)

Quote:

Anglerfish said:
Quote:

MentalPariah said:
For what its worth, these amanita are extremely tasty in my oponion.




I know they're edible, and they grow in abundance where I hunt my Porcini.
Yet I have never taken the step to try them myself, I think I have something
of an "Amanita barrier" because of the inclusion of toxic species in the genus.

Maybe if you could suggest a recipe I'm going to give them a go!
What is the flavor like, and what would be good to pair it with?

I have been slowly venturing into some of the edible Russula species, namely
R. vesca and R. claroflava, and even if they are considered choice edibles, I honestly
find them tasting little on their own and not really worth spending my time on.
Maybe there is a secret I have yet to learn.




It took me a while to try them too, but where im at they can't easily be confused with anything as long as I can physically see the red staining.

Keep in mind anglerfish, I'm in the SE US so everything is cooked in butter or bacon grease haha. I personally cut up just the caps into strips and saute really hot. I find that if I try to cook them like I do chants they tend to turn to goo for some reason. To me they have a slight savory seafood flavor, almost between crab and scallop but some taste more mild some more strong. I like to crisp them a little and eat them as is but I think they would go fine with Alfredo sauce or even as a topping.


--------------------
Whoever appeals to the law against his
Fellow man is either a fool or a coward
Whoever cannot take care of himself without that law is both
For a wounded man shall say to his assailant
If I live I will kill you, if I die you are forgiven
Such is the rule of honor


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OfflineAnglerfishM
hearing things
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Registered: 09/08/10
Posts: 18,643
Loc: Norvegr Flag
Last seen: 4 hours, 32 minutes
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Re: Yard Amanita ID [Re: MentalPariah]
    #26934851 - 09/14/20 09:56 AM (3 years, 4 months ago)

Quote:

MentalPariah said:
It took me a while to try them too, but where im at they can't easily be confused with anything as long as I can physically see the red staining.





Yes, that's same as here in Norway - the closest look alike contender is A. pantherina, so the red stains are the obvious point of identification.


Quote:


Keep in mind anglerfish, I'm in the SE US so everything is cooked in butter or bacon grease haha. I personally cut up just the caps into strips and saute really hot. I find that if I try to cook them like I do chants they tend to turn to goo for some reason. To me they have a slight savory seafood flavor, almost between crab and scallop but some taste more mild some more strong. I like to crisp them a little and eat them as is but I think they would go fine with Alfredo sauce or even as a topping.




Interesting. I cook chanterelles in butter (more like boiling them, I use a lot of butter), but most of the
other edibles I cook in various kinds of oil - grapeseed or sunflower for hedgehogs and buttons, olive oil
for boletes and saffron milk caps.

The flavor you describe sounds interesting, a Canadian girl I know say she tasted Caesar's Amanita in Sardinia
once, she said it reminded her of scallops and squid, and stated it was the best mushroom she ever tasted.

So, this gears me up toward a test fry-up in the not too distant future. Thanks heaps for the information! :bow2:


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