|
MagicDave
Explorer



Registered: 08/06/15
Posts: 590
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.
|
Anglerfish
hearing things



Registered: 09/08/10
Posts: 18,643
Loc: Norvegr
Last seen: 4 hours, 32 minutes
|
|
Amanita amerirubescens group.
--------------------
★★★★★
|
MentalPariah
Pariah of my mind


Registered: 03/18/18
Posts: 3,903
Last seen: 25 days, 21 hours
|
|
For what its worth, these amanita are extremely tasty in my oponion.
-------------------- 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
|
Anglerfish
hearing things



Registered: 09/08/10
Posts: 18,643
Loc: Norvegr
Last seen: 4 hours, 32 minutes
|
|
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.
--------------------
★★★★★
|
MentalPariah
Pariah of my mind


Registered: 03/18/18
Posts: 3,903
Last seen: 25 days, 21 hours
|
|
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
|
Anglerfish
hearing things



Registered: 09/08/10
Posts: 18,643
Loc: Norvegr
Last seen: 4 hours, 32 minutes
|
|
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!
--------------------
★★★★★
|
|
|
You cannot start new topics / You cannot reply to topics HTML is disabled / BBCode is enabled
Moderator: ToxicMan, inski, Alan Rockefeller, Duggstar, TimmiT, Anglerfish, Tmethyl, Lucis, Doc9151, Land Trout 138 topic views. 1 members, 22 guests and 16 web crawlers are browsing this forum.
[ Show Images Only | Sort by Score | Print Topic ] |
|