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Mycologist dream

This is a discussion on Mycologist dream within the The Jungle forums, part of the Land Plants category; This is the only one I recognize that we have in Texas. We call these ...

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  1. #11
    clintdawley's Avatar
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    This is the only one I recognize that we have in Texas. We call these "The Devil's Snuff Box" because you can blow on or squeeze them and watch the spores fly out.


    Quote Originally Posted by mycologist View Post
    Very Cool Ron!,

    Finally some stuff I can actually name:

    The top left is a mature earthball, Scleroderma citrinum.

  2. #12
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    Quote Originally Posted by clintdawley View Post
    This is the only one I recognize that we have in Texas. We call these "The Devil's Snuff Box" because you can blow on or squeeze them and watch the spores fly out.
    The spores also have little spikes - if they get in your nose you will learn the other interpretation....


  3. #13
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    That 2nd shroom is frellin AWESOME!

    The pic of the 'reticulated' spore is very cool! Are the 'earthballs' white when immature? Wondering if those are what I knew as a kid as 'puffballs'. If I understood correctly, the immature ones are edible?

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    Quote Originally Posted by pavel View Post
    That 2nd shroom is frellin AWESOME!

    The pic of the 'reticulated' spore is very cool! Are the 'earthballs' white when immature? Wondering if those are what I knew as a kid as 'puffballs'. If I understood correctly, the immature ones are edible?
    Earthballs are white only when very very young. They are also different from puffballs in having a thicker skin (peridium), hence the name Scleroderma, and a very solid dense tissue when young. Earthballs are not edible and cause GI issues etc. True puffballs are white and marshmallowy in texture (not firm) inside when young and edible - most turn olive when mature and inedible (unpalatable). Always make sure there is no outline of a little mushroom inside, as some Amanita buttons can look similar and they can be deadly (it is really obvious if you cut it that there is a baby mushroom inside though).

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    Quote Originally Posted by walingwaling View Post
    super cool!
    how i miss to hunt em down and make a huge pot of soup, plus bavarian dumpling!
    Ron are those Semmelklosse you are referring to? I am planning on making them next week. You are welcome to dine with me.

  6. #16
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    Quote Originally Posted by mycologist View Post
    Very Cool Ron!,

    Finally some stuff I can actually name:

    The top left is a mature earthball, Scleroderma citrinum.

    The one on the top right is a Hericium sp. (abietis probably if it is a fir tree) - all the species in that group are 100% safe-pick gourmet edibles and there is nothing else in the world that looks anything like it (up on wood with white teeth hanging down). They have a very pleasant seafood flavor kind of like mild scallops. If you can get back to it it is definitely worth the time!!

    I think the bottom left is the psychodelic Gymnopilus spectabilis but there are a bunch of things to confuse it with and it could easily be a deadly species instead just looking at the pic.


    I suck at corals....

    The last white polypore would be Oligoporus caesius if as you said in the PM it turns blue.
    Thanks John...I would like to learn more edibles ones that can not be confused. I will be back that direction next weekend...The only ones I am comfortable with are "puff-balls" and morels...now Hericium sp thanks to you! John can you recommend a good field guide for edibles?

  7. #17
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    Quote Originally Posted by Ron-NY View Post
    Ron are those Semmelklosse you are referring to? I am planning on making them next week. You are welcome to dine with me.
    yes ron,
    semmelknoedel in bavarian slang, im sure you have the receipe, and our secret is "parsley", a must for bavarian's!

    since you mentioned morsel, here is my top secret to it, free for you! ooops others read as well....

    if you fry em with onions, just before they are done, add a shot of "sherry" (cheap one will do), let it simmer just a bit and turn it off.
    the taste knocks you off your feet, promise!!!
    for some reason, "sherry" brings out the taste in mushrooms, especially morsels, but i dont think it works for soups though!

    soooo pls give it a try, even without my supervision, and let me know how you liked it!

    good cooking!

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    Wouldn't consider not using parsley in the recipe. Just like I wouldn't consider no nutmeg in my spaetzle. LOL..I do use sherry when frying mushrooms.. I skip the onions though with morels...I love the flavor of them standing alone. I do use sherry in mushroom soup as well, especially if using cream in the soup.
    My favorite German butcher closed 2 years ago and now I need to find a new source for my favorite wursts. I grew up in a German immigrant area of NYC. My ancestors came from Germany in the 1850's

    Ron you should add some German recipes to the forum

    Quote Originally Posted by walingwaling View Post
    yes ron,
    semmelknoedel in bavarian slang, im sure you have the receipe, and our secret is "parsley", a must for bavarian's!

    since you mentioned morsel, here is my top secret to it, free for you! ooops others read as well....

    if you fry em with onions, just before they are done, add a shot of "sherry" (cheap one will do), let it simmer just a bit and turn it off.
    the taste knocks you off your feet, promise!!!
    for some reason, "sherry" brings out the taste in mushrooms, especially morsels, but i dont think it works for soups though!

    soooo pls give it a try, even without my supervision, and let me know how you liked it!

    good cooking!

  9. #19
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    ah ok, good to know that sherry works in soups as well!

    hmm, me and recipe's? i used to cook a lot some 15 years ago, now its more the philipino cousine, but i also lost interest in "real" cooking, im just fixing quick meals nowadays, more time for orchids!!!

  10. #20
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    great pics.. and thanks Myco, for the extra info, they're really interesting stuff.

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