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  1. #1
    slower than you
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    Mushroom season - post your pics

    It's mushroom season in northern Arizona. Post your pictures below. If you think you can ID, do so. If not, don't. Perhaps one of our resident mushroom hunters will help with a name.

    I'll start with an easy one: amanita muscaria (fly agaric). Not for eating. Amanita muscaria - Wikipedia, the free encyclopedia

    Mushroom season - post your pics-1119784_10151622447828123_1354439066_o.jpg

    Mushroom season - post your pics-1147575_10151622447373123_1247646067_o.jpg

    Mushroom season - post your pics-1167617_10151622447233123_1054895017_o.jpg

    Disclaimer: OP does not condone nor recommend the consumption of wild mushrooms by the uninitiated.
    Last edited by rockychrysler; 08-25-2013 at 10:25 PM.
    "Let our people travel light and free on their bicycles." Ed Abbey
    http://www.rockychrysler.com/

  2. #2
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    Aspen Bolete(Leccinum insigne) Very edible and very delicious.

    Mushroom season - post your pics-img_0087.jpg

  3. #3
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    Giant Puffball. Very good grilled.

    Mushroom season - post your pics-img_0113.jpg

  4. #4
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    Oysters! (Pleurotus ostoyae) Very delicious.

    Mushroom season - post your pics-img_0062.jpg

  5. #5
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    Lobster Mushroom(Hypomyces lactiflorum) Edible & awesome.

    Mushroom season - post your pics-img_0101.jpg

  6. #6
    Rogue Exterminator
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    Quote Originally Posted by rockychrysler View Post

    I'll start with an easy one: amanita muscaria (fly agaric). Not for eating.
    Says you

    Ask any hippie and they will tell you how to prepare them.
    Just stick it in granny and start grinding.

  7. #7
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    Just wondering, Do aspen boletes turn inky black when cooked like the birch boletes were have here in western Alaska? Ours taste great but look rather unappetizing. Best for soups, sauces and stews.
    The older I get the better I was...

  8. #8
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    Quote Originally Posted by veloborealis View Post
    Just wondering, Do aspen boletes turn inky black when cooked like the birch boletes were have here in western Alaska? Ours taste great but look rather unappetizing. Best for soups, sauces and stews.
    They do discolor a bit and turn dark when cooked. Far from inky black like the birch boletes. I dehydrate most of mine and reconstitute them in wine for reduction sauces for red meat or risotto etc. They are perfectly good with a simple saute as well. I pick at least 10 pounds of various mushrooms a weekend during late July through mid September. I dehydrate enough to last until the following monsoons.

    I am a bit of a food whore it seems.

  9. #9
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    Quote Originally Posted by SuctionGoat View Post
    They do discolor a bit and turn dark when cooked. Far from inky black like the birch boletes. I dehydrate most of mine and reconstitute them in wine for reduction sauces for red meat or risotto etc. They are perfectly good with a simple saute as well. I pick at least 10 pounds of various mushrooms a weekend during late July through mid September. I dehydrate enough to last until the following monsoons.

    I am a bit of a food whore it seems.
    Yumm! Sounds delicious. And thanks for the info.
    The older I get the better I was...

  10. #10
    slower than you
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    lobster "mushroom" Hypomyces lactifluorum

    Hypomyces lactifluorum - Wikipedia, the free encyclopedia

    Mushroom season - post your pics-7966796374_cc19deafe3_o.jpg
    "Let our people travel light and free on their bicycles." Ed Abbey
    http://www.rockychrysler.com/

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