The pictures should say enough about the location. They seem to be pleurotus, although quite large (am pretty sure of it) . I would like to eat them, so please hurry up with the identification. :)
The mushroom has hard, gummy meat; especially the stem, which is very tough (like car tire rubber), the cap is softer and proved to be edible (toughness wise). It has a strong odor, similar to many mushrooms that grow on wood; but stronger and a little bit cheesy-sweet maybe.
Edibility: I tried a little bit at first, fried in the frying pan (overcooked just to be safe); It was gummy and the taste was nice, but the meat proved to be very hard. I think i ate about 15 grams of it at first. No harm came to me, so today (after 2 days) i cooked the rest in the oven. I used all that was left of the mushroom (sliced thin, so it would be easy to chew), mixed with goat cheese, one potato, little bit of onion, little bit of garlic, olive oil , parsley, pepper, basil, oregano and bay; all with a sliced tomato on top in a glass cooking pot. Added a little water and cooked for 30 minutes. I ate the result half an hour ago, it was delicious. Hope i will survive. :)
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at least one whole fruitbody there.
Stem parts is not so good an idea. They will start to rot sooner or later and this could also do harm and damage to the mycelium although I am not really sure about to what extent because if you do not pick the specimen at all it will also wither away.
And just keep in mind eating is not all when it comes to get to know mushrooms well.
Also in North America there are almost in every case different species than we have in Europe. This observation misnamed Leccinum aurantiacum isn’t OUR aurantiacum/rufum for sure. It is in need of a new name like so many American finds.
That is very useful information, as i like to keep mushrooms growing where i find them. I hoped that mycelia will grow from the base of the stem if burried, will try it, nothing to lose there. Also, i will be more careful when picking them. Usually i left part of the stem there for this purpose.
C. squamulosa is common in Europe too. Which source did you rely on?
It is of no use to “plant” stems. The spores are on the underside of the cap.
Besides if it is gibba or squamulosa they are very common and will appear again for sure, there or somewhere nearby. You have to be careful in harvesting the fruitbodies that’s all. And you should not take them all away so that some of them can produce spores till they die down.
If you take a fruitbody out be cautious to cover the spot with earth or debris again immediately. Sunlight exposure is very bad for fungi mycelia as well as drying out and too much stepping upon.
Clitocybe squamulosa does seem to resemble it. The thing is that it is found mostly in north America under conifers, at least that’s what i understood from what i read. I kept the stems and i will plant them near a rotting tree stump or something so i will have specimens in the future (for eating purposes and because i like them).
a closely related like C. squamulosa or Lepista inversa I think.
Seems you are right, they definitely look like Clitocybe gibba. I will eat a small piece (being cautious here), i kept them in the fridge.
they look like Clitocybe or Lepista.
Created: 2013-09-06 00:58:25 PDT (-0700)
Last modified: 2013-09-11 03:48:13 PDT (-0700)
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