Collection location: Los Peñasquitos Canyon Preserve, San Diego, California, USA [Click for map]
|I’d Call It That||3.0||6.29||1||(Pulk)|
sum(score * weight) /
(total weight + 1)
of what a true caesar’s amanita looks like as the cap is just breaking open, go to Mike Wood’s shot from the Yosemite Fungal Survey here:
altho his expanding coccora egg is older than this one, the membranous and persistent PV is clearly still attached to the gills. there is never a PV in calyptratoides. It is the UV that covers those gills. Be patient.
All will be revealed, in good time.
novinipta sometimes tastes really good and sometimes doesn’t. velosas are probably the best tasting amanita in NA! I share a lot, but not my velosa patches! :)
but who knows what this one might taste like or what texture it might have?
If you could bear it, please take one for the team!
I almost ate one back when I just thought that it was a oddly colored velosa, but cooler heads (David’s) prevailed.
as to Britt’s apparent “SLAM DUNK!!!” comment below: we see what we want to see. What I see are gill impressions upon a stipe and a bit of UV material circling the stem where the cap broke off from its former veil free placement against the stipe, similar to what we see in velosas.
so no, I am not convinced. usually the seeds of new knowledge already are sown in the past, in species that just don’t “fit neatly,” hence the continuing terminology in calyptratoides descriptions of a “dissolving” annulus.
perhaps it disappears so quickly because it was never really there at all?
the adventure and mystery continues, for those of us with the courage to question.
I don’t really like eating any mushrooms (with a couple exceptions), so I’m not a useful judge. I tried velosa and novinupta from here and they were both fine.
…putting to rest any doubts that anyone had on the subject. Nice!
have you ever tried these, Jacob? They are certainly abundant enough in your neck of the woods to sacrifice a few examples to the fry pan.
I would imagine they are not so great, and even more perishable than the rest of their fragile family! But maybe you could report back here on taste and texture?
I for one would love to hear all about it.
Looks like you found some nice youngsters.