Mushroom ID Thread

[ducks4days]

Now I have to say, I know alot of mushrooms look alike but can be poisonous so I am not familiar with a yellow coral. It's buttery yellow at the tops but more creamy white up the trunk and at the base. What is it and how would you prepare it? I've only come across cluster corals with the brown and redish hue on them.

Theres a ton of different white choral mushrooms, Did you grab a spore print by chance?

[Angry Perch]

That first picture is of scaly chanterelles. Do not eat them. You will get sick.

Ya, that one looked odd.

[b0bbyg]

I'm gonna post all the suspect ones I found and you guys let me know what you think they are and I can judge my ID ability. Here's some Russula?

You are braver than I am.  I like to run all my "might be safe" shrooms to the trout lake buyer.
If he says they are OK then I might eat them, but at least it is a hands on ID check by someone in that business.

 I love hunt wa members, but I generally won't trust an online ID even from folks I like. 
Sometimes don't 100% trust guys in my own camp.

[Bullkllr]

I'm gonna post all the suspect ones I found and you guys let me know what you think they are and I can judge my ID ability. Here's some Russula?

You are braver than I am.  I like to run all my "might be safe" shrooms to the trout lake buyer.
If he says they are OK then I might eat them, but at least it is a hands on ID check by someone in that business.

 I love hunt wa members, but I generally won't trust an online ID even from folks I like. 
Sometimes don't 100% trust guys in my own camp.

Sounds like a great policy to check further for edibility.

I see this thread more as interesting discussion of possible edible or non-edible fungi. Some posters know a lot; some, like myself, know little. Some shrooms are easy to ID; some are difficult. I think you could weed out a bunch from a thread like this and also know that a few  might be worth investigating further. 

[pianoman9701]

I normally won't help identify mushrooms for you to eat on this forum. When I know something is inedible for sure, I'll let you know. I won't be responsible for getting someone ill or dead. If you're in my corner of the state and want me to go out with you, I'd be glad to if I have an open schedule.

[LDennis24]

Well I know you said the yellow coral bothered you earlier on this thread Pianoman so I wasn't sure if this was the variety you tried or was it the more solid yellow colored variety. Ramaria aura or Ramaria flava or Ramaria formosa. Perfect example of three similar varieties. I only kept some regular chantrelles, some scaly chantrelles and the one yellow coral. I have eaten the Scaly chantrelles from this area before with no ill effects. I cooked out the moisture and then sautéed them well and added them to white sauce with linguini. They were excellent. I know some people can eat them without any problems while others cannot and will get sick.

[pianoman9701]

Looks like white coral to me. Unsure, as always!! 

[b0bbyg]

I'm gonna post all the suspect ones I found and you guys let me know what you think they are and I can judge my ID ability. Here's some Russula?

You are braver than I am.  I like to run all my "might be safe" shrooms to the trout lake buyer.
If he says they are OK then I might eat them, but at least it is a hands on ID check by someone in that business.

 I love hunt wa members, but I generally won't trust an online ID even from folks I like. 
Sometimes don't 100% trust guys in my own camp.

Sounds like a great policy to check further for edibility.

I see this thread more as interesting discussion of possible edible or non-edible fungi. Some posters know a lot; some, like myself, know little. Some shrooms are easy to ID; some are difficult. I think you could weed out a bunch from a thread like this and also know that a few  might be worth investigating further. 

I agree with your comments, helpful as a general guide to what some mushrooms might be.
It is fun to go out and find new stuff I'll have to post some pictures of stuff I find once I get out again.

[Platensek-po]

Have some friends who tried a few different coral mushrooms and they stated they all caused some GI distress. Has made me kind of avoid them. They are all
Over the places I hunt but I mostly just stick to the easy ones. There have been soooo many chanterelles and lobsters this year that it’s been hard to even bother trying anything else. Still trying to find a good cauliflower this year.

[LDennis24]

I'm curious if any of you have ever tried Hedgehog mushrooms? I saw them at Safeway for $45/lb and wanted to try them but wasn't sure how to prepare them. I read they are good with meat dishes, as most mushrooms are. 

[b0bbyg]

I'm curious if any of you have ever tried Hedgehog mushrooms? I saw them at Safeway for $45/lb and wanted to try them but wasn't sure how to prepare them. I read they are good with meat dishes, as most mushrooms are. 

$45/lb 
Guess I need to pick the ones I have seen

[Angry Perch]

@pianoman9701 is the resident expert.

[pianoman9701]

I'm curious if any of you have ever tried Hedgehog mushrooms? I saw them at Safeway for $45/lb and wanted to try them but wasn't sure how to prepare them. I read they are good with meat dishes, as most mushrooms are. 

Hedgehogs have a very delicate, almost buttery flavor - wonderful mushroom. When cooked, they soften, unlike porcini or matsutake. I think they go best with foods of more subtle flavor, like chicken, whitefish, other vegetables. If you make a sauce, make one with less boldness so as not to cover the flavor of the mushroom. Bechamel is a good one.

[Platensek-po]

I'm curious if any of you have ever tried Hedgehog mushrooms? I saw them at Safeway for $45/lb and wanted to try them but wasn't sure how to prepare them. I read they are good with meat dishes, as most mushrooms are. 

A way better versión of chanterelles in my opinion. We found a whole bunch this year and have decided to focus efforts on them and leave the chanterelles alone.

[RobinHoodlum]

I've picked and eaten 'hedgies' several times. Mostly positive experiences in terms of flavor and texture in a light cream sauce with noodles and also as a pan sauce along with funnel chanterelles over back strap steaks. Very good! However, I also had one occasion where they ended up being bitter and just ok - likely due to undercooking.

They have very subtle flavor as mentioned, so not to be diluted down too much. On the West side, they are not uncommon, but not widespread either. Generally found as 'bycatch' while targeting other species or doing other woodsy things

While I love wild shrooms, as a rule I never pay for them. Foraging for them is at least half the fun!