Well champignon/cremini/portobellos are the most widely consumed fresh, while Suillius is basically the only one dry 99% argies will ever cosume. Argie cuisine is particularly ignorant of mushrooms in general. Growing up in a farm we only hunted one (1) type of wild edible mushroom that grows in autumn (which can be either Macrolepiota procera or Chlorophylum rhacodes), but it’s an obscure family tradition, nobody in town consumed wild mushrooms.
In college I met a mycologist, I told them about the fungi we used to hunt and the ones we avoided and he literally told me
“I would have picked the black ones you avoid and stay the fuck away from the white ones you eat, cuz for your ignorant eye they are undistinguishable from a poisonous one https://en.m.wikipedia.org/wiki/Chlorophyllum_molybdites , please tell me the gills wasn’t green?”
-“Uh sometimes, but we always boil them anyways”
-“Good fucking lord you idiots, boiling them aint do shit to the toxins”
Lepiota, Macrolepiota and Chlorophyllum genus are fucking identical. I can’t distinguish shit and I’m sure I’ve picked them one of each and threw them in the same boiling water for 15 minutes.
I just refuse to pick anything white/brown unless it’s morphologically distinct. Amanita is the big toxic mushroom around here and some of them look exactly like puffballs at their most delicious.
The mycologist dude took the whole class to a field trip where we picked like 100 different fungi and the trip started with him saying “hey let’s go check that oak, ah cool Amanita phalloides. This single little guy can kill us all here if we shared a smoothie with this guy in it”
Well champignon/cremini/portobellos are the most widely consumed fresh, while Suillius is basically the only one dry 99% argies will ever cosume. Argie cuisine is particularly ignorant of mushrooms in general. Growing up in a farm we only hunted one (1) type of wild edible mushroom that grows in autumn (which can be either Macrolepiota procera or Chlorophylum rhacodes), but it’s an obscure family tradition, nobody in town consumed wild mushrooms.
In college I met a mycologist, I told them about the fungi we used to hunt and the ones we avoided and he literally told me
“I would have picked the black ones you avoid and stay the fuck away from the white ones you eat, cuz for your ignorant eye they are undistinguishable from a poisonous one https://en.m.wikipedia.org/wiki/Chlorophyllum_molybdites , please tell me the gills wasn’t green?”
-“Uh sometimes, but we always boil them anyways”
-“Good fucking lord you idiots, boiling them aint do shit to the toxins”
https://pbs.twimg.com/media/E9f9BnCVUBEvi64.png
Literally
Lepiota, Macrolepiota and Chlorophyllum genus are fucking identical. I can’t distinguish shit and I’m sure I’ve picked them one of each and threw them in the same boiling water for 15 minutes.
I just refuse to pick anything white/brown unless it’s morphologically distinct. Amanita is the big toxic mushroom around here and some of them look exactly like puffballs at their most delicious.
Lol
The mycologist dude took the whole class to a field trip where we picked like 100 different fungi and the trip started with him saying “hey let’s go check that oak, ah cool Amanita phalloides. This single little guy can kill us all here if we shared a smoothie with this guy in it”
You don’t happen to have any clue about the black-gilled fungi my family avoids but the dude told me most likely were safe?
It’s a parasol, black gills, smooth shinny grey surface, 99% grows on top of cow dung
Parasols I don’t know unfortunately. They’re too generic to risk foraging here.