Anyone familiar mushroom, fungi?

[Mailman1960]

They look like they would be really good, witch probably means you're going to get really sick or really high.

 

[ROBBYBOBBY64]

They look like they would be really good, witch probably means you're going to get really sick or really high.

Chicken mushroom. I find lots of these edible mushrooms.only don't eat ones growing on conifers.
ROBBYBOBBY64.

Chicken of the woods https://g.co/kgs/YnZf5s

 

[Mailman1960]

Chicken mushroom. I find lots of these edible mushrooms.only don't eat ones growing on conifers.
ROBBYBOBBY64.

Chicken of the woods https://g.co/kgs/YnZf5s

 

[Mailman1960]

Did you ever try them

 

[Mailman1960]

Did you ever try them

This is growing on a big dead stump.

 

[willong]

Did you ever try them

I have. Moreover, even the species growing on conifers in the Pacific Northwest are edible. Here is a link to a short but very informative video posted by Paul Stamets, an internationally recognized fungi expert, on that very topic.

Caution: Just be absolutely sure of you identification. Your photo certainly seems to picture either Laetiporus sulphureus or Laetiporus cinnatus, which grow on hardwoods. Please view the linked video and heed the cautions about eating just the outer portions near the edges of the shelves that have not been infected with bacteria, and also the advice to fully cook.

Photo of me this weekend collecting one of the most sought mushrooms throughout the Northern Hemisphere. Chanterelles, our local species is Cantharellus formosus, grow prolifically here on Washington State's Olympic Peninsula when the season and weather cooperate, which is usually every September through at least the end of October:

Having skipped breakfast, I had a brunch today: Chanterelles sauteed in olive oil and butter with fresh garlic and diced shallots, then combined with browned bulk sausage in a four-egg scramble (the prettier presentation of an omlet not worth the extra effort for an old fart cooking for himself) topped with shredded cheese and salsa verde. It was pretty darn good, if I do say so myself!

 

[Mailman1960]

I have. Moreover, even the species growing on conifers in the Pacific Northwest are edible. Here is a link to a short but very informative video posted by Paul Stamets, an internationally recognized fungi expert, on that very topic.

Caution: Just be absolutely sure of you identification. Your photo certainly seems to picture either Laetiporus sulphureus or Laetiporus cinnatus, which grow on hardwoods. Please view the linked video and heed the cautions about eating just the outer portions near the edges of the shelves that have not been infected with bacteria, and also the advice to fully cook.

Photo of me this weekend collecting one of the most sought mushrooms throughout the Northern Hemisphere. Chanterelles, our local species is Cantharellus formosus, grow prolifically here on Washington State's Olympic Peninsula when the season and weather cooperate, which is usually every September through at least the end of October:

View attachment 230728

Having skipped breakfast, I had a brunch today: Chanterelles sauteed in olive oil and butter with fresh garlic and diced shallots, then combined with browned bulk sausage in a four-egg scramble (the prettier presentation of an omlet not worth the extra effort for an old fart cooking for himself) topped with shredded cheese and salsa verde. It was pretty darn good, if I do say so myself!

I have. Moreover, even the species growing on conifers in the Pacific Northwest are edible. Here is a link to a short but very informative video posted by Paul Stamets, an internationally recognized fungi expert, on that very topic.

Caution: Just be absolutely sure of you identification. Your photo certainly seems to picture either Laetiporus sulphureus or Laetiporus cinnatus, which grow on hardwoods. Please view the linked video and heed the cautions about eating just the outer portions near the edges of the shelves that have not been infected with bacteria, and also the advice to fully cook.

Photo of me this weekend collecting one of the most sought mushrooms throughout the Northern Hemisphere. Chanterelles, our local species is Cantharellus formosus, grow prolifically here on Washington State's Olympic Peninsula when the season and weather cooperate, which is usually every September through at least the end of October:

View attachment 230728

Having skipped breakfast, I had a brunch today: Chanterelles sauteed in olive oil and butter with fresh garlic and diced shallots, then combined with browned bulk sausage in a four-egg scramble (the prettier presentation of an omlet not worth the extra effort for an old fart cooking for himself) topped with shredded cheese and salsa verde. It was pretty darn good, if I do say so myself!

Chanterelles are right up there with the best. I have a friend that goes for morel mushrooms I think weight-wise are more expensive than gold and they certainly are taste

 

[willong]

Chanterelles are right up there with the best. I have a friend that goes for morel mushrooms I think weight-wise are more expensive than gold and they certainly are taste

We have some great harvests of morel mushrooms out here in the West largely because we have many large wildfires across the region almost every year. As you likely know, morels flourish in the wake of forest fires. Despite compiling lists and map references of the fire incidents in my region, something always seems to interfere with my getting out on morel foraging trips.

I've been missing season after season, animal hunting and foraging both, for a long time. Too many issues have been co-opting my attention for three+ years. So, I finally said the heck it with it, I'm going to do something just for fun this weekend. I introduced a young neighbor named Carl to chanterelle habitat and how to safely identify the mushroom. It took him hardly any time at all to catch on. By the end of the day he'd out-picked me! Carl and his smartphone are also to credit for the photo. I'd laid out my camera early in the morning and still forgot to take it along.

 

[Mailman1960]

We have some great harvests of morel mushrooms out here in the West largely because we have many large wildfires across the region almost every year. As you likely know, morels flourish in the wake of forest fires. Despite compiling lists and map references of the fire incidents in my region, something always seems to interfere with my getting out on morel foraging trips.

I've been missing season after season, animal hunting and foraging both, for a long time. Too many issues have been co-opting my attention for three+ years. So, I finally said the heck it with it, I'm going to do something just for fun this weekend. I introduced a young neighbor named Carl to chanterelle habitat and how to safely identify the mushroom. It took him hardly any time at all to catch on. By the end of the day he'd out-picked me! Carl and his smartphone are also to credit for the photo. I'd laid out my camera early in the morning and still forgot to take it along.

I think I remember hearing maybe Washington has the largest single fungi or mushroom existing

 

[ROBBYBOBBY64]

Did you ever try them

Yes, they are supposed to taste like chicken. Texture yeah, taste I'm not sure. I put them in chicken soup. I get the giant puffballs too. They are surreal. The size of a basketball and much bigger.
ROBBYBOBBY64.