Two pounds of smooth chanterelles, young dryad's saddle, a few old-man-of-the-woods, a black velvet bolete and some lovely white-pored chicken of the woods.
All right, thanks for the reply!
It still looks like it might take some getting used to, but maybe I should give this species another chance (they’re actually pretty common here some years). The way you describe the taste, it sounds a bit like the red-footed boletes, which also have a slightly sour taste.