Rule 1 to …live..by with identifying 🍄🍄🍄…If you don’t know…Let it go. I live in Michigan. I just incorporated the shrimp mushroom in my families diet this year. Very good👍🏼
Those are beautiful mushrooms. And wow... Magical place. You are funny and brave. 😂 Thank you for teaching us everything you know... Someday it will stick. 😊✌️
Here is a suggestion for you. You can add name of the mushroom and time stamp of the video in the description. It would help with your ranking also. Thanks for the education
Hi, I just jave to say how much I love your videos (a lot). Whenever I can't go mushroom hunting myself your videos are a wonderful comfort. I have to say I find it comically weird that L. deliciosus seems to not be very highly sought after in the US. Here in Germany it is one of the most highly sought after mushrooms, second only to morels or Sparassis crispa for most. Most mushroom hunters I know will leave king boletes for them any day. Just fry them in butter and eat that with rice! As for Hypholoma capnoides: If you fry them slowly with a bit of butter, they are soo delicious! An easy way to distinguish capnoides and fasciculare: the gills of capnoides do not fluoresce under UV light, whereas those of fasciculare do. I also have a hint for the russula-rule: Instead of breaking the stem, which is not as deterministic as we would like it to be, try to fray the stipe lengthwise. Also, the nibble and spit rule really necessitate that one checks that we have a mushroom with a stipe and cap and gills whose stipe cannot be frayed. Keep up the good work! (sorry for my English, it's not my native language)
Usually the mushrooms that are featured in the videos are currently growing. There was a couple of species in this episode that were a little bit out of order, perhaps a couple weeks separated between them, like the fiber king and the bleeding tooth were found a few weeks ago. Otherwise they're all pretty much in season. Unless it's a documentary type video where we're just discussing mushrooms in general.
I had to move from Vancouver Island in 2018 to Ontario and I want to thank you for your gorgeous videos helping me from getting too homesick ❤I had started to really enjoy mushroom identification and plan on making it a serious hobby when we move back in 2025, and I’m hoping there’s a mycological society on the mid island 🤞
I’ve found that the yellow pores under the caps of the Zeller’s bolete really stain blue and are a significant identification clue. Historically I have been adverse to eating fungi, but after pan frying some Zs one day I was “rewarded” by finding more liberty caps than I could fit on a frisbee.
I went out last night with my first black light. I immediately found two large russula brevipes hiding under Salalah. Plus a whole bunch of mushrooms that glow green. It's amazing I highly recommend getting a blacklight for night mushrooming.
I bought one also for mushroom hunting but it also serves as a horror show when you look at the walls in your house and the floors things that you wouldn't normally see
In Northwest Turkey, Lactarius deliciosus is one of the most popular mushrooms. The common name there is “kanlıca” (“the bloody one”), referring to the red latex that comes out. They saute them with vegetables or meat, or chopthem up medium fine, mix into bread dough, then flatten pieces out and deep fry them. The fun name for that dish is “yamıldı yumuldu,” which is a descriptive name for patting back and forth and tucking the mushrooms in. I still find it a pretty mediocre mushroom though to be honest. :-) I had a TikTok of me licking nectar off a Nepenthes pitcher deleted for the same reason as you did. (Also not dangerous in the least.)
Awesome video! They just keep getting better and better hopefully when I come that way next year in early October I can find some of those species also!
I miss finding b. edulis. In the late 90's I had a couple patches of porcini growing at 11,000 ft in Colorado along with big a. muscaria. Here in Pennsylvania I'm lucky to find edible tylopilis species. Made a great turkey porcini soup with leftover Thanksgiving turkey and dried ceps. The soaking liquid made a rich broth.Your channel got me foraging again. Thanks for that.
Hey, love the content, your videos are what got me into mushroom foraging. I’ve recently spent a few weeks trying to positively ID seemingly the same candy cap Lactarius you’re finding only to determine that they are bleeding milk that is too thick and “whole-milk-looking” rather than the candy cap’s “skim-milk” leading me to believe they are actually either L. subflammeus, or L. subviscidus. What do you think?
Good to know about the Russula Brevipes. We were just out and there's a ton of them around and they are huge! Found a couple that had to have been 12" across. We thought they were unedible. We'll have to find some youngish ones. Some of the mature ones get pretty bug eaten. Slugs seem to like them as well. Thanks, from Van. Island!
One of the things I've heard is that Lactarius deliciosus is particularly good for pickling and lacto-fermenting due to the texture standing up to those processes better than a lot of other mushrooms. Certainly something I'm considering giving a whirl.
All these mushrooms look so perfect, and do delicious! :) we found an old Zeller's last weekend well beyond its shelf life, i tossed it into my yard at my mossy wooded area, hoping to spread those spores, wondering if it's futile bec it's in my portland backyard doug fir and cherry tree roots,, and not a large conifer forest...
You may not be missing much. I found the ones like the Zeller and Admirable are pretty blah and slimy. Might be better if one scoops away the spongy underside.
Hi hi thank you for these awesome videos. My kid and I love them. Super educational. When you're walking through the trails how long/far do you usually walk? Just curious
27:00 - With the purple-ish gills couldn't this be Laccaria bicolor? The base of the stipe is a bit hard to see, but I think I also see some purple there at 27:53.
Oh, also, Panellus serotinus is delicious, I've been harvesting them all fall this year in the northeast. No bitter taste at all. Very toothsome, great texture, and excellent in stir fries. I think they're gorgeous, that beautiful copper patina look on the cap, and creamy, lightly golden gills are just chef's kiss.
@@downeastbeast6448 what do you mean? I appreciated your comment, it's nice to see what people think of edible wild mushrooms. Just a brush up on the taxonomy, that's all. Mush love.
Lots of matsutake out there this year, and we've been enjoying them in many meals. I was reading that they are best preserved frozen, and that they lose a lot of their flavor when dried. I'll have to do some more research / experimentation!
I went hiking at Green Mtn. west of Bremerton last weekend and found a ton of photogenic mushrooms, from gigantic A. Muscaria to teeny tiny LBMs. Not many edible ones though.
20:50 What are the telltale signs, visually, at a glance, that separates Brevipes from Lactarius piperatus? Both grow where I live, and it's very difficult to tell them apart.
It's hard not to eat a few pounds of shanties when you're camping, they're everywhere and very obviously what they are; sack of onions and sack of potatoes will keep you stocked for a week or two along with foraging at the right times of the year. Really one of my favorite parts of fall camping, honestly - maybe more people should try going to the woods a little hungry for a change instead of packing the entire pantry out to the woods with them. I would be much more impressed with thru hikers if they foraged the entire length of whatever they are hiking and also stayed on trail instead of hitchhiking back to civilization every few days for beer and deli grinds while calling it "hardship" and "a trial". Thanks for another great and interesting upload.
Here to chime in about L. Deliciosus from the Russian perspective - for us, similar to the commenter from Germany, these mushrooms are considered more choice than B. Edulis by many (my own family included). We call them рыжики, meaning something close to “the rusty/orange colored one”, although these names are odd to translate. These often go in soups, or are especially prized when lacto-fermented. They are sold at VERY high prices at seasonal markets.
I would suggest going on one of the identification forums on Facebook, or downloading a reputable identification app and then comparing it with books and whatever specimen you found. I can't possibly appeal to all of the ID requests that I get, although I would like to It just becomes too much! Mush love
Those are not candy caps for cali, yes we have those ones as well, but ours actually due smell like maple, i cant share the photos, but those have no real purpose
Taste testing sounds super dangerous to me! Are there any risk humans to inhaling spores when you're handling mushrooms or accidentally knocking the spores into the air?
@@mushroomwonderland1 well I don't mean just toxins. I look at how the spores are able to enter and then inhabit something as solid as wood (as mycelium). I wonder if the spores can inhabit the human body somehow?
Rule 1 to …live..by with identifying 🍄🍄🍄…If you don’t know…Let it go. I live in Michigan. I just incorporated the shrimp mushroom in my families diet this year. Very good👍🏼
Those are beautiful mushrooms. And wow... Magical place.
You are funny and brave. 😂
Thank you for teaching us everything you know... Someday it will stick. 😊✌️
Here is a suggestion for you. You can add name of the mushroom and time stamp of the video in the description. It would help with your ranking also. Thanks for the education
You could say without a stretch they are the fairys of the forest.!!!snooky pa.😊😊😊
Ooooo... candy caps!!
Some of my favorite in cookies.
Thanks for sharing
🙏❤️🌲
Very nice video !
🙏🏻🙏🏻
Keep up the good work... I live in Scio Oregon and NOW I hunt mushrooms.... because of you....
Beautiful video, as always 🥰
Nicely done ✅
Hi, I just jave to say how much I love your videos (a lot). Whenever I can't go mushroom hunting myself your videos are a wonderful comfort. I have to say I find it comically weird that L. deliciosus seems to not be very highly sought after in the US. Here in Germany it is one of the most highly sought after mushrooms, second only to morels or Sparassis crispa for most. Most mushroom hunters I know will leave king boletes for them any day. Just fry them in butter and eat that with rice! As for Hypholoma capnoides: If you fry them slowly with a bit of butter, they are soo delicious! An easy way to distinguish capnoides and fasciculare: the gills of capnoides do not fluoresce under UV light, whereas those of fasciculare do. I also have a hint for the russula-rule: Instead of breaking the stem, which is not as deterministic as we would like it to be, try to fray the stipe lengthwise. Also, the nibble and spit rule really necessitate that one checks that we have a mushroom with a stipe and cap and gills whose stipe cannot be frayed. Keep up the good work! (sorry for my English, it's not my native language)
I also have scored a great number of winter chanterelles
This Russula may be also Integra or Vesca or Xerampelina for sure!
I found several today and they are all very tasty!
Saffron milk cap can be eaten raw in a salad with some olive oil, salt, lemon juice and dill but only when it's super fresh and clean!
When discussing each mushroom, please share month or season when available. Thank you for a very interesting & informative presentation ❤️
Usually the mushrooms that are featured in the videos are currently growing. There was a couple of species in this episode that were a little bit out of order, perhaps a couple weeks separated between them, like the fiber king and the bleeding tooth were found a few weeks ago. Otherwise they're all pretty much in season. Unless it's a documentary type video where we're just discussing mushrooms in general.
I eat late fall oysters and they are delicious and medicinal in
I had to move from Vancouver Island in 2018 to Ontario and I want to thank you for your gorgeous videos helping me from getting too homesick ❤I had started to really enjoy mushroom identification and plan on making it a serious hobby when we move back in 2025, and I’m hoping there’s a mycological society on the mid island 🤞
Aaron,you're so knowledgeable and inspiring. Thanks for all you do! Wonderful!✌️
really enjoy these walks
Awesome walk as usual ! Thanks Aaron ! 👍😊
I really enjoyed this episode.
Aaron your channel is blowing up congratulations 👏 ! I'm always excited to see a new video from Mushroom Wonderland keep up the amazing work!
Mush love to you, Aaron!
Nicelt edited video. Thanks for all the information!
❤❤❤
This was so helpful! I can't get enough of mushrooms and can't wait to figure out how to get into it more!
Thank you for this content.
Great video as always! Appreciate the Edutainment
I’ve found that the yellow pores under the caps of the Zeller’s bolete really stain blue and are a significant identification clue. Historically I have been adverse to eating fungi, but after pan frying some Zs one day I was “rewarded” by finding more liberty caps than I could fit on a frisbee.
Great video!! I love them and thank you! I learn sooo much!
Happy Thanksgiving
I went out last night with my first black light. I immediately found two large russula brevipes hiding under Salalah. Plus a whole bunch of mushrooms that glow green. It's amazing I highly recommend getting a blacklight for night mushrooming.
I bought one also for mushroom hunting but it also serves as a horror show when you look at the walls in your house and the floors things that you wouldn't normally see
Great close ups. You kept them coming like a bubble gum machine popping out all kinds of colorful sweetness. Great video.
Wow! Great mushroom day! So many beautiful photo ops! Thanks Aaron!
In Northwest Turkey, Lactarius deliciosus is one of the most popular mushrooms. The common name there is “kanlıca” (“the bloody one”), referring to the red latex that comes out.
They saute them with vegetables or meat, or chopthem up medium fine, mix into bread dough, then flatten pieces out and deep fry them. The fun name for that dish is “yamıldı yumuldu,” which is a descriptive name for patting back and forth and tucking the mushrooms in.
I still find it a pretty mediocre mushroom though to be honest. :-)
I had a TikTok of me licking nectar off a Nepenthes pitcher deleted for the same reason as you did. (Also not dangerous in the least.)
Honey, wake up ! Aaron just put up a new video for us !
😂
Awesome video! They just keep getting better and better hopefully when I come that way next year in early October I can find some of those species also!
Yes he does and this is Awesome
I’m in Cle elum where should I drive
I miss finding b. edulis. In the late 90's I had a couple patches of porcini growing at 11,000 ft in Colorado along with big a. muscaria. Here in Pennsylvania I'm lucky to find edible tylopilis species. Made a great turkey porcini soup with leftover Thanksgiving turkey and dried ceps. The soaking liquid made a rich broth.Your channel got me foraging again. Thanks for that.
Hey, love the content, your videos are what got me into mushroom foraging. I’ve recently spent a few weeks trying to positively ID seemingly the same candy cap Lactarius you’re finding only to determine that they are bleeding milk that is too thick and “whole-milk-looking” rather than the candy cap’s “skim-milk” leading me to believe they are actually either L. subflammeus, or L. subviscidus. What do you think?
Gorgeous bloody ones lol
Good to know about the Russula Brevipes. We were just out and there's a ton of them around and they are huge! Found a couple that had to have been 12" across. We thought they were unedible. We'll have to find some youngish ones. Some of the mature ones get pretty bug eaten. Slugs seem to like them as well.
Thanks, from Van. Island!
One of the things I've heard is that Lactarius deliciosus is particularly good for pickling and lacto-fermenting due to the texture standing up to those processes better than a lot of other mushrooms. Certainly something I'm considering giving a whirl.
All these mushrooms look so perfect, and do delicious! :) we found an old Zeller's last weekend well beyond its shelf life, i tossed it into my yard at my mossy wooded area, hoping to spread those spores, wondering if it's futile bec it's in my portland backyard doug fir and cherry tree roots,, and not a large conifer forest...
I have a similar backyard and I've been experimenting with throwing all kinds of old mushrooms in my backyard just to see what happens
You may not be missing much. I found the ones like the Zeller and Admirable are pretty blah and slimy. Might be better if one scoops away the spongy underside.
Hi hi thank you for these awesome videos. My kid and I love them. Super educational.
When you're walking through the trails how long/far do you usually walk? Just curious
27:00 - With the purple-ish gills couldn't this be Laccaria bicolor? The base of the stipe is a bit hard to see, but I think I also see some purple there at 27:53.
Why don't you eat the shrimp mushroom? I find them to taste good 👍
Dude I bought some gear it’s fantastic quality thanks alot
Oh, also, Panellus serotinus is delicious, I've been harvesting them all fall this year in the northeast. No bitter taste at all. Very toothsome, great texture, and excellent in stir fries. I think they're gorgeous, that beautiful copper patina look on the cap, and creamy, lightly golden gills are just chef's kiss.
Panellus is the old taxon. It has a new genus name, Sarcomyxa. Thanks 👍
@@mushroomwonderland1 As a fan, that was needlessly petty and uncalled for.
@@downeastbeast6448 what do you mean? I appreciated your comment, it's nice to see what people think of edible wild mushrooms. Just a brush up on the taxonomy, that's all. Mush love.
Lots of matsutake out there this year, and we've been enjoying them in many meals. I was reading that they are best preserved frozen, and that they lose a lot of their flavor when dried. I'll have to do some more research / experimentation!
The fall oysters are bitter and if you aren't careful you may get some bottom end fall out if you eat too much
I live close by, how could I join you?
Say you were to make your food spicy using a russula mushroom. Would this damage your stomach or be ok?
Once you cook it the spiciness goes away, if you ground them up as a powder I don't know how much spiciness it would retain.
@@mushroomwonderland1 are all russula mushrooms edible if you cook them?
I went hiking at Green Mtn. west of Bremerton last weekend and found a ton of photogenic mushrooms, from gigantic A. Muscaria to teeny tiny LBMs. Not many edible ones though.
Thank you for sharing this video and I have learned a lot from your channel. Just a quick question,are deer truffles edible?
No close up of the tiny mycenoid looking mushroom at 13:59 hiding out with the hydnellum?
I actually really enjoyed eating the short stemmed russulas- russula brevipes.
20:50
What are the telltale signs, visually, at a glance, that separates Brevipes from Lactarius piperatus? Both grow where I live, and it's very difficult to tell them apart.
It's hard not to eat a few pounds of shanties when you're camping, they're everywhere and very obviously what they are; sack of onions and sack of potatoes will keep you stocked for a week or two along with foraging at the right times of the year. Really one of my favorite parts of fall camping, honestly - maybe more people should try going to the woods a little hungry for a change instead of packing the entire pantry out to the woods with them.
I would be much more impressed with thru hikers if they foraged the entire length of whatever they are hiking and also stayed on trail instead of hitchhiking back to civilization every few days for beer and deli grinds while calling it "hardship" and "a trial".
Thanks for another great and interesting upload.
With the milk having gone green would it not be Lactarius quieticolor, the False saffron milkcap?
Is Marlaina still the President of the KMS?
Here to chime in about L. Deliciosus from the Russian perspective - for us, similar to the commenter from Germany, these mushrooms are considered more choice than B. Edulis by many (my own family included). We call them рыжики, meaning something close to “the rusty/orange colored one”, although these names are odd to translate. These often go in soups, or are especially prized when lacto-fermented. They are sold at VERY high prices at seasonal markets.
@Crystal-yc2vk ?
How does one send you a picture of a mushroom I'm not sure of
I would suggest going on one of the identification forums on Facebook, or downloading a reputable identification app and then comparing it with books and whatever specimen you found. I can't possibly appeal to all of the ID requests that I get, although I would like to It just becomes too much! Mush love
I wonder why it's called stropharia ambigua...they don't seem that ambiguous?
Those are not candy caps for cali, yes we have those ones as well, but ours actually due smell like maple, i cant share the photos, but those have no real purpose
Taste testing sounds super dangerous to me! Are there any risk humans to inhaling spores when you're handling mushrooms or accidentally knocking the spores into the air?
No, spores don't contain any toxins, including psychedelic toxins.
@@mushroomwonderland1 well I don't mean just toxins. I look at how the spores are able to enter and then inhabit something as solid as wood (as mycelium). I wonder if the spores can inhabit the human body somehow?
Yuk u tasted it
Ha ha ha ha
I despise that you pick mushrooms and do not take it with you. Just tell us about the mushroom and leave it to grow.
Why?