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#mushrooms hunting
cazadoradehonguitos · 9 months
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Gran variedad de honguitos en el bosque esclerófilo de Placilla de Peñuelas 🍄♡
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mushroomgay · 2 years
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Cambridge, UK, September 2022
Snowy inkcap (Coprinopsis nivea) ? 
I think this is what this little guy is - in photos I’ve seen, snowy inkcaps have a more granular cap; you can just see some small grains that have disintegrated a little in this cap, as it’s starting to split. I’ve found that sites for identification often choose photos that best exemplify key characteristics though, and on many specimens you find these may be more subtle. As this otherwise fits the bill for a snowy inkcap, I’m reasonably confident, but not certain.
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novikov-garage · 6 months
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Грибная разведка 20 октября 2023. Всеволожский район.
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daothotvlog · 2 years
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Hunting mushrooms in the forest in Viet Nam
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wyldefungi · 2 years
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mgts | arts & hobbies
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lavender-appalachia · 5 months
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flowerofthemoonworld · 8 months
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Culinary Crucible ✨
Thanks @alchemivich for the visuals 😊
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melgillman · 7 hours
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I'm starting up my annual tradition of posting a weekly batch of artist-residency-diary-comics over on my Patreon! If you want to follow along for the next 5 weeks as I draw comics inside a haunted 1900s paper mill, step right this way: http://patreon.com/mgillman
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rebeccathenaturalist · 9 months
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I am all for creative sushi, but not when the creator doesn't fully understand the ingredients. A sushi restaurant in Montana served people sushi with raw and very undercooked morel (Morchella spp.) mushrooms on it. Over fifty people ended up sick with gastrointestinal upset, and two people actually died. Other restaurants that served the same batch of morels, fully cooked, had no such issues, and there was no evidence that there was any mishandling of the morels that could have caused a bacterial or other contamination. So it's pretty clear that the raw morels themselves were to blame.
Yes, there are a few wild mushroom species you can eat raw, and only in small amounts). No, Morchella are not among them. Morels have a toxin in them that's neutralized by cooking; Paul Stamets theorized that it's hydrazine, but no one has been able to isolate hydrazine in a morel yet so that's not a done deal. Whatever it is, there's enough of it that it tends to give people nasty gastrointestinal upset when they eat raw morels, even in small quantities. This is the first I've heard of people dying from it.
It's not the only time I've heard of people dying from consuming a commonly-considered-edible mushroom, though. There were two separate incidents--2004 and 2009--in which several people who ate angel wing mushrooms (Pleurocybella porrigens) died of encephalopathy. Now, it did turn out that most of the people sickened had pre-existing liver and/or kidney issues. And a 2011 study identified an unstable amino acid, now named Pleurocybellaziridine, as the possible fatal factor that was found in large quantities in angel wings. It could be that the culprits were flushes of these mushrooms with abnormally high amounts of Pleurocybellaziridine. But you can't tell how much of a given metabolite a given mushroom has just by looking at it, and so that raises enough of an alarm for me personally that as a forager I just put angel wings on the "do not eat" list.
Will I continue to eat morels? Yes. The toxicity associated with raw morels has been known for a long time, and there have been no recorded issues with thoroughly cooked morels (the angel wings were also cooked, meaning the toxin is not thermolabile.) And as mentioned before, almost any edible wild mushroom is going to give you gastrointestinal issues if you eat it raw. The mushrooms you get at the store are a weird outlier that can be safely eaten raw. And by the way, button mushrooms, criminis, and portobellos are all the same species--Agaricus bisporus--at different stages of development.
This is why I emphasize in my foraging classes that you should always cook your wild mushrooms thoroughly, and if you're trying a new species for the first time only eat a small amount and then wait a few days to make sure you don't have any reactions. As the saying goes, there are old mushroom hunters and there are bold mushroom hunters, but there are no old, bold mushroom hunters.
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lepetitdragonvert · 5 months
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The Fairy Ring
Artist : George Vernon Stokes (1873-1954)
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cazadoradehonguitos · 10 months
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“Nature alone is antique, and the oldest art a mushroom.”
Thomas Carlyle
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twisting-in-wonderland · 10 months
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the presumed problem Lilia vs the Actual problem Jade....
(inedible food vs poisoned food... battle of the ages...
who'd you pick to cook for you,,,?)
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lemonwerewolf · 1 year
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Enthusiastic Camper Ruggie
Bonus Leona ended up having a fun time
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novikov-garage · 6 months
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Грибная разведка 24 сентября 2022г. Приозерский район
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memoriesofthepark · 5 months
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Turkey tail 》 Trametes versicolor
A beautiful flush of turkey tails! It's so cool to see how they grew around the pine needles.
Southeast Texas, 13 Nov. 2023
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fungusqueen · 7 months
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I finally harvested from my Chicken of the Woods (Laetiporus gilbertsonii) spot. I come back every year around the same time and had been keeping an eye on it since I started seeing little yellow blobs emerging from the tree. They start off really soft and gummy before flattening out into firm brackets. Basically the lower brackets are the perfect size to harvest. Some of the higher brackets still have room to grow so I might return for more later. This species marks the beginning of fall & the return of mushroom season in SoCal
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