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I have an Asian (Fuyu) persimmon which is non-astringent so you don't have that shockingly bitter taste if it's not completely jelly like.

great video and great couple. convinced me to make prickly wine

she ate the spicy pepper and blame the man..... video is doing great without her. just saying

@17:43 - I've heard common parasol mushroom (Macrolepiota procera) is quite delicious too - as long as you identify it correctly...

You sound like a beginner intermediate forager, you shouldn't give advice. Your videos are too long, show the mushrooms not you and talk less since your knowledge is not expert.

Is that lake Townsend ? I recognize the nature it's piedmont alright

I found my first Maitake this past weekend. Overall it was a great success. Very tiring, but I was able to find two first, maitake and Jack-o-lanterns! Overall, I found the following choice eddibles: maitake, beesteak, chanterelle, and hedgehog mushrooms! Though it's good eating, maitake is not on the top of my wild mushrooms list because to me, they are like all polypores, in that they have a woody texture and taste to them which makes them a bit on the dry side compared to say oysters, chanterelle, and hedgehog mushrooms.

which is pretty nasty because chicken by it's self has almost no taste. Chicken taste like what you put on it to give it a flavor.

it taste green

NICE MAITAKE！

I like to give trees a little shake and pick up the ones that fall off 😂 i do this with paw paw too

Free food what’s better than this great video I will keep this tradition

I'm sure you've probably figured out more on how to prepare them by now but ill still give my advice from cooking them many times...slice them a lot thinner and cook them a lot longer adding moisture along the way. Also just frying them until they are crunchy makes for a nice texture on a dish. The reason people call them lobsters is one , because of the color which resembles a cooked lobster, and they can kind of look like a lobster tail in shape. And 2 because when they start to get past their prime, and more red, they definitely smell like seafood does when it is past its prime. Ive also shredded them and played around with that in different dishes. But yes they're very firm when fresh and need special attention to be delicious, but easily one of the funnest and most difficult to hunt. Its been along time since I made fresh pasta but also such a reward when you get it right...roll it thinner next time! I just subscribed, Cheers

Make sure to use holes in your mishroom bucket so you drop spores :)

Very good job with everything

I found the most beautiful bolete that looks like something you’d want to eat. Brown on the top white to buff on the underside with a brown stem. Darn thing was so bitter. It tasted like poison.

Dem shaggies grow up heren iowa too

I'm in N. Ga. (Dawsonville) and I find shaggy stalked boletes all the time. They are my favorite mushroom so far. I picked at least two pounds of them today.

❤ 😊 I am not a bot.

I also live in North Carolina lion's mane mitaki and hedgehogs are my favorite I also found a large patch of truffles triad region

Guy went hard on the seasoning there. 😅

I've encountered the "Lobster mushrooms" several times out here (PNW), but frankly, I never found the aroma very appealing. Kudos to you, Alex, for attempting pasta-making from scratch with a dearth of fancy equipment! If I can get my old carcass out into the woods in a timely manner this year, I will give Hypomyces lactifluorum a try or two. I foraged Matsutakes for the first time last year and did not really find them very appealing. However, I remain open to alternate means of preparation: and, I will edit this comment with updates should I discover delectable means of preparation for either species.

I like that Katie gal. Were I living with her she would not lack for hearing "You're welcome!"

Wow, informative video! I live on the Olympic Peninsula in western WA, a region with a considerable variety of fungal species. Yet, you just introduced me to several beautifully photogenic mushrooms that included several species of boletes with which I was unfamiliar. The droplets that you mentioned are sometimes visible under the cap of Exsudoporus frostii is predicted by the genus name. Even though that genus is not found in my area as far as I know, many of our regional polypores also exhibit "guttation" when conditions are conducive. And Hydnellum peckii, commonly known as the Bleeding Tooth mushroom is a favorite photo subject of fungal fans in the PNW.

I love the taste of persimmons fruits and l’ m happy to know that there are hardy zone 5 persimmon trees ! Yay

Thank you for alll your videos and detailed, direct shared info. So much appreciate

7:22 I found two of them north and east of tampa florida in late December 2024

Not all oaks produce acorns every year. Leaf ID is much more dependable. Also, what was the last seasoning you added to your jerky marinade? I didn't catch it. I'd like to make my own but with lots less heat. A question for the Brits: do your massive oaks also produce Maitake? Thanks and keep making these GREAT videos!

Almost a perfect loop

now clone it and grow it yourself

Makes good bread ! To avoid bitter, ask your younger brothers to take a bite first 😂

Nobody tells you in any video I've ever seen to squeeze the water out. The water makes everything better. And you can squeeze the crap out of this stuff without hurting it too. It's tough as hell. I have found it dry before. But, usually it's heavy from being wet and full of water. Here in Southern Maryland anyway

It seems mushrooms we have here in the sw coast of Washington are all over the country. I keep looking for channel for my area only. I guess most are everywhere? Cha ntrelles, lobsters, oysters, boletes are common on my farm. Right?

Pretty sure those are green onions, not scallions. Cool video though.

Great video and lush looking recipe for jerky! I have a ton of Oaks on my doorstep, so hopefully one at least has some Hen of the Woods :) Mush love from UK

awesome vid... BEFORE U PICK EM?>>> PAT ON THE TOP A FEW TIMES>>>>> THE SPORES WILL RELEASE>>>>>> GRETER YEILDS NEXT YEAR

I am just learning how to do this and I am amazed at how fast they grow. Thank you for the information.

what part of NC are you in? I'm in Wilmington

Ahh you got so lucky finding them out there

Oyster mushrooms are choice edibles, what are you talking about??

What’s the habitat composed of where you found the lobsters? Looks like conifers but can’t tell if they were white or Virginia pine. I’m in northeast Tennessee and am having a hard time finding them.

Scarletina you found near that Jackson’s Caesar is really good too

❤ Love your show! I live in the western piedmont. You could teach and have a small work shop for a small fee. Keep the good narrative going your ❤

You did a great job !! Next time you’ll roll thinner , hell I’d definitely eat it

We get them in Tennessee

You can also burn them off

Nice dry wall like tool is it called something.edit. Well what's it called

Dang, dude. The cooking segment of this video is totally boss. Much respect!

I get hundreds of the amanita jacksonii each year in early summer here in NC. Not my favorite but they are ok. We ate a couple meals of them last year and maybe will have a meal again if we have a real nice flush and nothing else to make for dinner.

I get hundreds of the amanita jacksonii each year in early summer here in NC. Not my favorite but they are ok. We ate a couple meals of them last year and maybe will have a meal again if we have a real nice flush and nothing else to make for dinner.