These Chantarelles, Cantharellus cibarius, growing under a stand of pine and hemlock trees, are ready for harvest!
Chicken of the Woods, Laetiporis sulfureus,aka Sulfur Shelf, growing on an injured cherry tree. It tastes like chicken when coated with egg and bread crumbs, then fried or broiled, but must be harvested when moist and tender,or else it will be woody and flavorless.
The best time to harvest Pheasant Back or
Dryad's Saddle, Polyporous squamosis, (above and below,) is when it first appears in late April or early May.
Shaggy Mane mushroom, Coprinus comatus, also known as Lawyer's Wig, is one of the easiest wild mushrooms to identify. It usually appears in late September or early October.
Sauteed with onions and oil, then stirred into
scrambled eggs, this is one of the tastiest wild edibles. Please note, that once picked, this mushroom deteriorates in just minutes into an inedible, inky black substance. Always be ready to cook immediately after gathering.
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Oyster mushrooms, Pleuratus ostryatus, above, growing on a black cherry log in May. Use extra care when identifying this edible mushroom. There are a few inedible ones that look similar!
Lobster mushrooms, Hypomyces lactifluorum, so named because of their color as well as their flavor, are a delicacy!
Pear shaped puffballs, shown above growing on a maple log are edible when sliced and sauteed in a little butter or oil, as long as they are pure white inside, like in the photo below. Once they darken, do not eat! Also, never eat the Poison Pigskin puffball which has a brown, leathery skin resembling that of a football. It has a white center early in its season, that later turns deep black!
Cousins to the Shaggy Mane, the Alcohol Inky mushrooms at left, are delicious, but beware to avoid alcohol for 24 hours before and after eating them, or severe nausea, heart palpitations, and respiratory troubles will follow a few hours later!
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Wild Edible Mushrooms - page 1 of 3