They're delicious. The one time so far that I found bear's head tooth in the wild, I only found a small one that fit in the palm of my hand. I fried it up, nevertheless, and when I woke up the next morning, my brain felt pleasantly tingly. Regardless, I'd be happy to see it for taste alone.
What a gorgeous spread, though!
Strobilomyces strobilaceous, or the nearly indistinguishable and also edible Strobilomyces confusus.
I'm in Pennsylvania, USA. They're Strobilomyces strobilaceous, an edible black bolete known as old-man-of-the-woods.
No adjustments at all! The cinnabars practically glow. Wish I had better camera equipment to capture them in situ.
My first time finding these absolute beauties. I'm not sure if they're Cantharellus corallinus or Cantharellus cinnabarinus.
I think what we find mostly is Cantharellus flavolateritius.
I was able to get out over the weekend and snagged some monster smooth chanterelles, a decent handful of gorgeous cinnabar chanterelles and some bonus Strobilomyces.
Thanks for the reminder. I'd better stick to enjoying them with my eyes alone in most of the places I've been seeing them.
Ah, yes, I've had the canned ones! They're pretty tasty. I tried a deer mushroom once, when I found one that wasn't yet full of bugs..it was okay, but very skippable.
It has a good strong somewhat meaty flavor and a pleasantly firm texture. The little hairs/scales wilt into the rest when the heat hits them and are not really distinguishable. The stem is really tough and fibrous, so I discarded it, and merely sliced up and fried the cap. Recommend harvesting ones that still have a whitish pore surface; if it's turned black, they'll be too old.
Cracking green russula and old man of the woods.
Beautiful dusty purple laccaria
Wonderful color variety. Ganoderma sessile, Strobilomyces, Laccaria ochropurpurea and edible green russulas (I think a blend of R. virescens, parvovirescens, and crustosa.)
Exsudoporus frostii, Frost's bolete. I know it has a sour flavor and dries well..anyone eaten them? Any suggestions? I'll post photos of the patch below. Wish there was some sort of photo gallery option.
A 12oz Cherokee Purple. Delicious, but I do need to find an earlier black tomato variety to add to the mix next year.
From a beautiful Laetiporus cincinnatus found earlier in July. It was in great shape, but the lower layers had grown around a fair amount of stiltgrass, and I didn't want to hog it all.
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.
