Limpet_Chicken
Bluelighter
Hahaaha FUBAR, no, 'fraid not. I was taking a pic mostly of the giant puffballs, the peppery bolete I was just busy slicing the majority of the pores, since they don't dry so well, as they are much higher in water content than is the rest of the mushroom.
The corals, well those I couldn't find until the last minute after I'd got all my harvest home. I need to dig up some specialist lit on the various clavarioids, Botrytis, Ramaria, Clavariadelphus, etc etc. with the microscopy details included to see if I can make a positive ID, for some are edible, some are not and some are poisonous. Identifying corraloid fungi is usually a task most difficult however, with only relatively few species so easily recognizable you'd know them on sight before ever even getting them out of the substrate upon which they grow. They are as bad as corts and possibly nearly as difficult as identifying an Inocybe beyond genus level. Although of course unlike Inocybes edible ones exist, some few are said to be excellent taxa for the cook-pot; for example, the pinkish colored Ramaria botrytis, although that is decidedly uncommon here, a little more widely distributed on the continental mainland. That specific taxon within the Ramaria genus has a reputation for being very, very tasty indeed, and perhaps even the best of all the corals, but there are others that whilst they may certainly be eaten are simply alright food, nothing special nothing dangerous either. Whilst still other taxa in the family such as R.formosa, is toxic and cases severe gastrointestinal upsets and gastroenteritis. Looks, unfortunately, quite similar to the edible and reputedly not bad, Ramaria flava.
And theres also something rather...worrysome, that looks a little like the edible, and very choice hare's ear, as well as resembling in morphology, the donkey's ear (Otidea spp.), this being a british member of the genus Podostroma. Worrying I say
because FORGET the deathcap, it, and such nasties as the destroying angel, and Amanita verna don't even get allowed past the gates never mind to contend in the race for deadliest macrofungus, its related to the japanese species Podostroma cornu-damae.
This bright pinkish-scarlet little horror is by weight, so many, many many orders of magnitude more toxic than Amanita phalloides or A.virosa (death cap and destroying angel respectively) that I was truly shocked to read just how poisonous the things are.
Theres been a case where a japanese man pickled a 1 gram portion, and after eating it, died. The species has accounted for quite a lot of japanese, half grams. grams, a couple, have even iirc been enough to account for two people. Similar effects to something halfway between sulfur mustard and the ebola virus, as MOST unusually for a fungus of a size that can be physically handled (as opposed to molds, I mean, things with a fruitbody that can be picked) they contain a whole bunch of tricothecene mycotoxins. Some of which have been used chemical warfare agents, and again most unusual for biologically sourced nasties like that, can deliver themselves, because they cause physical burns, and can then be absorbed through the broken skin.
As for those puffballs on the other hand, still enjoying those. Haven't even got through half of the first one yet. Well, maybe I tell a lie. I've probably just about eaten that much by now. Enjoyed a pan full of thick, juicy slices, cut like they were steaks and fried in butter until nice and golden brown with just a light sprinkle of black pepper and a drop or three of lea and perrins tossed into the butter when it got nice and sizzling hot.
They have been THE tastiest wild fungal finds I've gotten my paws on in a long time, lovely slightly salty flavour and firm, meaty texture. Absolutely scrummy, and a very firm, meaty texture. I think I'll have some with some of the long baton-type loaf of crusty, chewy french bread and butter (proper butter, none of that fucking plant-based or partially plant-based muck...ooohh no, no fucking way, I hate that shite) for supper tonight, with a bit of reheated leftover chili con carnage (my old man made it
in fairness he doesn't make it badly, but he does leave out some vital ingredients)
The corals, well those I couldn't find until the last minute after I'd got all my harvest home. I need to dig up some specialist lit on the various clavarioids, Botrytis, Ramaria, Clavariadelphus, etc etc. with the microscopy details included to see if I can make a positive ID, for some are edible, some are not and some are poisonous. Identifying corraloid fungi is usually a task most difficult however, with only relatively few species so easily recognizable you'd know them on sight before ever even getting them out of the substrate upon which they grow. They are as bad as corts and possibly nearly as difficult as identifying an Inocybe beyond genus level. Although of course unlike Inocybes edible ones exist, some few are said to be excellent taxa for the cook-pot; for example, the pinkish colored Ramaria botrytis, although that is decidedly uncommon here, a little more widely distributed on the continental mainland. That specific taxon within the Ramaria genus has a reputation for being very, very tasty indeed, and perhaps even the best of all the corals, but there are others that whilst they may certainly be eaten are simply alright food, nothing special nothing dangerous either. Whilst still other taxa in the family such as R.formosa, is toxic and cases severe gastrointestinal upsets and gastroenteritis. Looks, unfortunately, quite similar to the edible and reputedly not bad, Ramaria flava.
And theres also something rather...worrysome, that looks a little like the edible, and very choice hare's ear, as well as resembling in morphology, the donkey's ear (Otidea spp.), this being a british member of the genus Podostroma. Worrying I say
because FORGET the deathcap, it, and such nasties as the destroying angel, and Amanita verna don't even get allowed past the gates never mind to contend in the race for deadliest macrofungus, its related to the japanese species Podostroma cornu-damae.
This bright pinkish-scarlet little horror is by weight, so many, many many orders of magnitude more toxic than Amanita phalloides or A.virosa (death cap and destroying angel respectively) that I was truly shocked to read just how poisonous the things are.
Theres been a case where a japanese man pickled a 1 gram portion, and after eating it, died. The species has accounted for quite a lot of japanese, half grams. grams, a couple, have even iirc been enough to account for two people. Similar effects to something halfway between sulfur mustard and the ebola virus, as MOST unusually for a fungus of a size that can be physically handled (as opposed to molds, I mean, things with a fruitbody that can be picked) they contain a whole bunch of tricothecene mycotoxins. Some of which have been used chemical warfare agents, and again most unusual for biologically sourced nasties like that, can deliver themselves, because they cause physical burns, and can then be absorbed through the broken skin.
As for those puffballs on the other hand, still enjoying those. Haven't even got through half of the first one yet. Well, maybe I tell a lie. I've probably just about eaten that much by now. Enjoyed a pan full of thick, juicy slices, cut like they were steaks and fried in butter until nice and golden brown with just a light sprinkle of black pepper and a drop or three of lea and perrins tossed into the butter when it got nice and sizzling hot.
They have been THE tastiest wild fungal finds I've gotten my paws on in a long time, lovely slightly salty flavour and firm, meaty texture. Absolutely scrummy, and a very firm, meaty texture. I think I'll have some with some of the long baton-type loaf of crusty, chewy french bread and butter (proper butter, none of that fucking plant-based or partially plant-based muck...ooohh no, no fucking way, I hate that shite) for supper tonight, with a bit of reheated leftover chili con carnage (my old man made it
in fairness he doesn't make it badly, but he does leave out some vital ingredients)
can't wait for dinner. It's so late. I've been keeping Sham and I on a good food schedule so we're quite late tonight. My fault 
Have fun!