I know people go crazy in the spring, with morels and ramps, but I love Pennsylvanian woods in the end of summer/early fall. I find so much more out there. Appreciate the work you put into your content. Packed with useful information, a few extra facts, and not filled with fluff.
I found this bolete in the beginning of August for the first time, consulted my Audubon book and then posted it in a local mushroom group, which informed me of the updated information. I ended up crossing out the edible part in the book and writing that it’s considered toxic now, for whoever falls upon the book after me.
I literally have that same Audubon guide and about 10 years ago I found and ate these mushrooms based on that data, what followed was what I can only call a brown Tsunami.
Yeah, mine is the 1992 edition- but as a rule I rarely eat any fungi I find. I think I've only actually consumed some found black trumpets once because my GF wanted to. I love fungi, but not for eating (unless nutritional/bread/brewers yeast, YUM!)
@@Cobbido A noob because I've had the same field guide for the past 30 years? Thank you for letting me make believe I was just beginning on this road, when so much was new and unknown. I bought a microscope solely to look at spores, I just don't seem my local woods as my garden.
or Armillaria (honey mushrooms) but since those are popular, easy-to-identify edibles, no one would ever list them as "not recommended"...Morchella (morels) are potentially deadly toxic if eaten raw, yet no field guide on earth lists them as anything but choice...
And some people have issues with morels and other choice edibles. Heck, there are people that have issues eating dairy, grains, nightshades, peanuts, etc.
If I eat a lot of chantrelles I get indigestion, even if they are well cooked. It really depends on the person, the mushroom, the person's microbiome, and the quantity eaten. Is the bolete really poisonous or are people just getting indigestion? Similar with cherries. If I eat even a small amount of cherries I get a lot of gas. I think it's the sugar alcohols that are in cherries that are causing the indigestion. Other people don't have this problem. A lot of the foods we eat have poisons in them, like lectins and tannins in plants, that affect people differently.
as many others have noted and I will tell you. Dosage has a lot to do with it. some things in micro doses are considered medicine but always start small and see if you own body can tolerate it. Sometimes mushrooms trade resouces with the trees they from bonds with and can also trade the toxins in the trees. always cook thoroughly and never consume without proper identification.
I also live in western PA and I see these mushrooms all the time and always are unsure about them, but I never eat a mushroom that I’m unsure about. I’ll just take a picture and take it to an expert. This channel has helped a lot with helping me understand the mushrooms and my area
I'd be interested to know what percentage of people have a bad reaction. When they say "some people", is that 50% or 1%? And is it genetics? Is it the type of trees and soil the fungi is growing in? Could it be sensitive to environmental pollutants? Is it the age of the mushroom? Is it reacting with something else in the stomach, such as wine/alcohol? So many possibilities. I hope they solve this mystery some day.
I know several people who swear they had horrible reactions eating king bolettes. Was it something in the substrate? Was it something in their system that mixed poorly, like alcohol? Was it misidentification? Or just some people don’t process it well? Some swear they had psyco semantic reactions from it🤷♂️
Hi Adam! Thanks for sharing this video. I’m a big fan and share your page to my 🍄 friends as much as I can. I gained much much more knowledge hearing from your channel even before learn your land 🎉 That is so true about lilac bolete which I had consumed couple times, I experienced GI and not so happy with the taste, anyway.
The Audubon book also says angels wings are choice edibles! And I guess they could be but the possible impact on kidney function is too much of a risk for me. Of course, you have a video about that, too. Thanks for these amazing videos Adam they really are a treasure trove!!
Great channel! Been an outdoorsman my entire life and have been more interested in becoming a more educated woodsman. This Channel has been a wealth of information. Keep up the good work 👍.
yeah, we have those, or something almost identical in CO. Have been eating those with no issues for most of my life. They turn dark when cut. Porcinis, Steinpilz, Prav Gibe... look the same, but do not oxidize and stay white although very similar.
Thank you Adam for the info! You're such an excellent presenter and I love how you showcase our beautiful woods and hills of Western PA. Hope I get some time to get out there and do some foraging for myself soon!
We make soups with lilac browns and feed it to whoever wants to have some. It's a very tasty mushroom, but I was taught to dry them and only use them in soups. And that was some-odd 30 years ago when the information was passed onto me from my elder relatives, not from a book. We have a lot of Native American blood and I know our genetics evolved to handle certain foods that Europeans still have issues with(ie Ragweed). Boletes in general make some of the best soup stock IMO,, which makes understanding the ones that show up plentifully worthwhile. Some times we find many of one genus, or many and mix them together. As always, positive ID anything before consumption. For those who have gotten ill, I wonder if this is similar to people who have sensitivity to certain foods, because the symptoms sound like over-eating almonds. They also fruit in the midwest. I've seen them in WIsconsin, Illinois, Iowa, and Missouri. Thank you Adam, great work as usual!
Thanks again for the great video !! I saw some nice specimens on a recent walk and couldn't figure out what they were, turns out they were the Lilac-Purple Bolete !
As OLD as the Greeks: the Medicinal Value of fungi. Ancient Greek texts prescribed this TYPE of Mushroom for its specific purgative qualities. In-kind; Phallus Impudicus (Stinkhorn) was prescribed to "cure" impotence. As a child, I would go mushroom hunting with my Maternal Grandmother, at Summer family gatherings -- a farm and the adjacent woods straddling the New York-Pennsylvania State Line. We would cook them up in a mix of butter, dash of salt, a dash of taragon, and cornmeal -- a side dish at the dinner table. No one ever sickened or died. She learned as a child, on her family's farm in Slovakia, in a similar manner. Her rule of thumb (roughly translated): Afraid to try? Pass it by. 👍 Happy (and SAFE) Hunting!
Far, far, to your west, i notice that stinkhorns smell powerfully from some distance. They also look as if they are Pornhub products. I do suggest olive oil and garlic with Parmeggiano. Generally, here, i am afraid to try. We have magnificent neon yellow, bright red caps, and appearing latest, a deep brilliant purple one. 3,000 known species here. The famed Amanita muscaria, from Siberia to here, is huge and common. I've noticed that deer sometimes take a bite of these, which induces me to think that they have some intention or discovery of some property. It has strychnine, along with other toxins, and i pass them by, although they are the size and coloration of personal pizza s, with cheese chunks
I used to have no issues eating Laetiporous spp. but one day it all changed. I can’t even eat two bites of it now without regretting it the next day… so I don’t eat it anymore. As you stated, Adam, there are plenty of other choice edibles out there, so harvest those instead. Now I just marvel at the chickens when I find them. Such a beautiful mushroom when they’re fresh!
Great Video Adam! I like your thoroughness. Im in Northern Virginia and I been seeing a tons of Boletes last week near the Potomac river. Specifically (Pulveroboletus Curtisii ) Would love another deep dive into Boletes.
Love how you present your argument backed up by varied research from many sources - great job, keep up the good work! I've had mixed results with boletes - bottom line, the texture when cooked is unpleasant to me, even the King Bolete, so I generally pick and inspect but rarely keep 'em ... but that's just me? :)
Thank you for this report. I've seen those in the predominantly oak woodlands of Oklahoma. I have never tried them. The brownish-yellowish underneath side looks unsavory even when young and fresh. Why risk ruining your gut for a couple days when there are other delicious mushrooms available?
In Louisiana I have lots of boletes - so many kinds and colors but I have always avoided eating them because I knew someone who ate some in North Carolina and was deathly ill for days. It scared me that some boletes couldn’t be trusted . I agree with some other commenters that being poisonous may have to do with the exact environment its growing in. But I wouldn’t want to find out !
It is like the honey mushroom, especially the dark honey mushroom. Most people can eat it, some get serious GI issues despite thorough cooking. And to my understanding it is not really known why this is.
I've teetered on eating this one for a while now and typically reference at least one of the books you've mentioned when attempting to id and eat mushrooms. However, I happily default to a learnyourland stance. Thanks for the well-read input! Also, any chance you could do a vid on types of fungus beetles and if they are major contributors of spore dispersal?
I love Boletes, always have since I was a kid learning from Elders which are good including the Lilac Brown your star of this video, but warn folks it can make them really sick...others not so much, and some (me) not at all and I've eaten Lilac Boletes from Maine to West Virginia, haven't found one (yet) that makes my stomach upset at all. Could be prep or something else of which I'm not sure...lots to learn in that regard...I like R. Phillips book, but I often question "some have reported" whenever it comes to mushrooms or wild harvested food in general. I've seen too many misidentifications and without genetic testing, I don't think some are speaking of the same mushroom...or...the possibility that the fungus is adulterated with an insect or other toxin. I suggest caution but to try a small sampling. As a point of interest, my teachers (Elders) all where born between 1877 and 1898. So. the way I was taught and conditioned is very different than the modern DIYer going out to harvest wild food as they are most likely getting their information from a book or those like yourself (which is fine and great.) However, I can remember my grandmother not allowing me to eat Lilac Brows until I was over ten years old and I was not allowed to have old large ones or a lot of them. There may be a means to acquiring a resistance to the enzymatic elements or toxins. Who knows? There is so much to learn in this area...Thanks for another great video!
I didn't detect any bitter flavors after nibbling and spitting. Most descriptions don't mention a bitter flavor for Sutorius eximius. Its look-alikes (Tylopilus plumbeoviolaceus and T. violatinctus) are both described as bitter.
may i propose a 3rd hypothesis for why some people are getting sick but not others? even if the mushrooms with different effects are the exact same species, they are certainly growing in different areas, and may contain different compounds, based on environment, such as the specific mycorrhizal association with the trees it happens to be near. the chaga mushroom, for example, will contain different compounds and have different effects, based on whether it is growing on white birch, yellow birch, or something else.
Hi Adam i was in the woods for mushroom in NC piedmont two days ago. found almost nothing. Just small red chanterelles and even that in small numbers. Looks like Pensylvania's forests are more productive.
My chanterelles always come up in late July, but I only saw one little bud this year. I'll check again, but I'm not hopeful. I don't know what went wrong. We had hot weather and some soaking rain. Maybe next year.
A bolete here in the western rainforest with a reddish cap, seems quite edible. Tasting quite like the Agaricus, i find it excellent raw. ( Never hearing the pronunciation i had thought it to have a short initial e with the second e pronounced like a, as in Spanish. Boleet seems weird) Great story: one rainy day in college, i found a big one, and carried it into class. I took a big bite, and a tall guy, who looked pretty much like what many call, "hippie" or stoner, showed interest. So i offered him a bite. He said, "Wow! That tastes good! What kind is it?" I told him that I didn't knowits taxonomic name, but "colloquially, it's called the "Angel of Death", taking another bite. He sputtered & spat chunks out, and rushed off to lavatory. I have found Chanterelles to often be a bit worrisome, being bitter.
@@jeffhays1968 To be fair, the entire kingdom is filled with that issue. I'm not even phased by it. Just eat every foraged mushroom with caution. Unless you are a scientist doing genetic tests, you are almost certainly eating things that aren't exactly what you think they are.
Bi-color boletes were popping up sparsely a month ago here in Southern New England but there's none now. When you slice them they look like apple slices!
yes, I found this type of bolete in China, looks almost identical with my memory, but it was not recommended by most of the people in my hometown. indeed, some people do pick it up and eat it, but I never dared to try. not worth it.
I'm in Southern New England and boletes are the only mushroom I'm sufficiently well versed on to havest as food, other than chicken of the woods (which I don't particularly care for) and oyster mushrooms. There's only about a dozen or so bolete-adjacent mushrooms in North America that are sufficiently toxic to make you severely ill and I don't know of any that are considered deadly (unless Adam knows otherwise ---- I haven't watched the video yet); but anyway, bright colors throughout and flesh and pores that turn blue immediately are often a sign of toxic rubroensis species. Not to mention that many are too bitter to be edible, as slight nibble-and-spit test will confirm. Many are also too mushy or bland to be enjoyable for eating.
I have mushrooms that grow in my front yard. These began growing when I had a tree cut down. The stump is under the ground. Is there anyway to determine if these are edible?
On the west coast people report that common edible mushrooms growing on hemlock can make you sick. Does the mushroom grow in association with any other tree? If so, try those first.
So funny. I live in Santa Cruz California and we have a huge mountain mushroom culture here. I’d moved here from Los Angeles and I went from having too much to do to absolutely nothing to do. Lol I already had a background in horticulture and wild medicine so I took up wild mushroom hunting. About five or six years into my education upon this beautiful bolete . And even though it was screaming every sign and symptoms that it was toxic. I had this idea in my mind that all boletes or edible. indeed I had stomped the pun one of the only non-edible toxic BOLETEN our area. Known as Satan‘sbolete ! Lol we cooked it with pork. It was delicious. Until we woke up at around two or 3 AM vomiting, and with diarrhea. luckily it was a mild poisoning. But it reminded me of the serious first rule of mushroom foraging. When in doubt do without.
Another great video Adam 👍 Just a thought...could it be possible that the Lilac-Brown Bolete mushrooms (or any species for that matter) growing in a mycorrhizal symbiosis with one type of tree could make it less desirable or even slightly toxic compared to a tree of another species. Ive read that in some cases Mycorrhizal fungi can carry harmful substances as well as nutrients.
Did you guys hear about the Bolete that got kicked out of a bar? The bar tender said "GIT OUT WE DON'T SERVE YOUR KIND IN HERE!" The mushroom said, "why not? I'm a fungi?"
The lilac bolete that lives in Central Florida is a prohibitively bitter mushroom. Here they don't show brown on the cap. Even the insects avoid them, which is a red flag for me.
I've never eaten a bolete. I've eaten morels since I was 1or 2 on our family's land in Illinois. Hunted them since I was little ( kids were sent to pick them in tight places under bushes. Morel time is best time to see all your neighbors in the woods. No other mushroom comes close to tasting as good.
Oh these are one of my favorites. To look at, mind, not to eat - they're just a very attractive mushroom. It seems i need to make a PA trip soon, the drought in Ohio has just destroyed the season here
Also there's definitely several different described Sutorius species from Asia, and another from Australia, though it can be difficult to find solid information on then
Laetiporus sulphureus has the same effect... most can eat them but some people react with gastro intestinal issues. I have eaten this bolete with no ill effect... HOWEVER I found them under a red Oak. Might I suggest that the Hemlock may be responsible for the issues and that if the bolete is growing under a Oak it may not have the same effect?
As someone who has not fully dived into mushroom foraging in depth yet, I often get the impression that ones with mycorrhizal relationships with conifers are much less likely to be edible than those with hardwoods. I first wonder if my impression is consistent with data, and if so, what mechanisms there might be to explain this phenomenon.
I follow you like a religion, even tho I’m an atheist! 😬 But I’m genuinely surprised that you say Boletes are an easy group! I’m in a lot of mushroom groups, and routinely, the boletes and the aminitas, come up as such a hard group to figure out! Especially, the Boletes group. What am I missing here? Anyhow, what a fantastic video. Just facts. Thank you. Keep up the great work!
King Bolete out here in coastal Northern California is my all time favorite wild edible to find.. porcini are DELICIOUS! However, I have personally known two individuals whom are very allergic to king bolete.. guess how we discovered that they had an allergy. 😮
I heard that Yunnan China they sautéed their mushrooms by 100% along with some other magic ingredients for instance garlic , for maybe 2 minutes at real high temperature, and then take out , sautéed once again normally. But actually most importantly they rely on their professional clinic teams. I love their 辣椒炒干巴菌， much reliable and tasty
Do you have wine cap's out there...? I just discovered them in my mushroom dirt flower bed the last couple yrs. Turns out there a recent discovery meaning the only recorded history of it has been in the last 100 yrs. It's only in PA and western NJ...
mycorrhizal connections may be the reason for the issues. It is likely that the trees donate some of the toxins they have into the mushrooms. It is a two way connection after all. I know some people that have no issues consuming hemlock tea I know that its toxic and can kill most people. but remember in small doses some things can be a medicine. However I do not recommend eating this mushroom. always stay safe and only consume what you can identify as safe.
I wonder if it's just a food allergy? I have a friend that's allergic to strawberries. A lot of people can't eat peanuts but I love them. I grow pawpaws in my yard. I can eat them cooked or raw. Some people can only eat raw or cooked, others can't tolerate them at all. I have a coworker with a banana allergy. My uncle got a tick bite and now has allergic reaction to red meat. Maybe it's not the shroom.
I know people go crazy in the spring, with morels and ramps, but I love Pennsylvanian woods in the end of summer/early fall. I find so much more out there.
Appreciate the work you put into your content.
Packed with useful information, a few extra facts, and not filled with fluff.
I fried up a couple in butter last summer, thankfully no distress!
I found this bolete in the beginning of August for the first time, consulted my Audubon book and then posted it in a local mushroom group, which informed me of the updated information. I ended up crossing out the edible part in the book and writing that it’s considered toxic now, for whoever falls upon the book after me.
Ones own discernment (experience) is key! Love ya and appreciate you, brother! ❤
I literally have that same Audubon guide and about 10 years ago I found and ate these mushrooms based on that data, what followed was what I can only call a brown Tsunami.
Yeah, mine is the 1992 edition- but as a rule I rarely eat any fungi I find. I think I've only actually consumed some found black trumpets once because my GF wanted to. I love fungi, but not for eating (unless nutritional/bread/brewers yeast, YUM!)
@@troyclayton that makes you a noob
@@Cobbido A noob because I've had the same field guide for the past 30 years? Thank you for letting me make believe I was just beginning on this road, when so much was new and unknown. I bought a microscope solely to look at spores, I just don't seem my local woods as my garden.
Some people also can't eat things like chicken of the woods or even chanterelles.
or Armillaria (honey mushrooms) but since those are popular, easy-to-identify edibles, no one would ever list them as "not recommended"...Morchella (morels) are potentially deadly toxic if eaten raw, yet no field guide on earth lists them as anything but choice...
And some people have issues with morels and other choice edibles. Heck, there are people that have issues eating dairy, grains, nightshades, peanuts, etc.
@@Super_Nova739 Don't forget gluten.
Lol!
If I eat a lot of chantrelles I get indigestion, even if they are well cooked. It really depends on the person, the mushroom, the person's microbiome, and the quantity eaten. Is the bolete really poisonous or are people just getting indigestion?
Similar with cherries. If I eat even a small amount of cherries I get a lot of gas. I think it's the sugar alcohols that are in cherries that are causing the indigestion. Other people don't have this problem.
A lot of the foods we eat have poisons in them, like lectins and tannins in plants, that affect people differently.
as many others have noted and I will tell you. Dosage has a lot to do with it. some things in micro doses are considered medicine but always start small and see if you own body can tolerate it. Sometimes mushrooms trade resouces with the trees they from bonds with and can also trade the toxins in the trees. always cook thoroughly and never consume without proper identification.
I found one medium size lilac bolette mushroom and ate it - thankfully no issues for me!
❤thank you Adam. It's always a joy learning from you
Glad you are making videos again Adam 🎉
I also live in western PA and I see these mushrooms all the time and always are unsure about them, but I never eat a mushroom that I’m unsure about. I’ll just take a picture and take it to an expert. This channel has helped a lot with helping me understand the mushrooms and my area
Thanks, Adam. I have been finding the bolete you describe, on my land in Maine. Think I'll avoid eating it!
Another breakfast classic video 😊
I'd be interested to know what percentage of people have a bad reaction. When they say "some people", is that 50% or 1%? And is it genetics? Is it the type of trees and soil the fungi is growing in? Could it be sensitive to environmental pollutants? Is it the age of the mushroom? Is it reacting with something else in the stomach, such as wine/alcohol? So many possibilities. I hope they solve this mystery some day.
I know several people who swear they had horrible reactions eating king bolettes. Was it something in the substrate? Was it something in their system that mixed poorly, like alcohol? Was it misidentification? Or just some people don’t process it well? Some swear they had psyco semantic reactions from it🤷♂️
Why play games with your gut?
He cited a grand total of 4 reports, which sounds like a tiny percentage if it was considered edible for decades.
Hi Adam! Thanks for sharing this video. I’m a big fan and share your page to my 🍄 friends as much as I can. I gained much much more knowledge hearing from your channel even before learn your land 🎉 That is so true about lilac bolete which I had consumed couple times, I experienced GI and not so happy with the taste, anyway.
The Audubon book also says angels wings are choice edibles! And I guess they could be but the possible impact on kidney function is too much of a risk for me. Of course, you have a video about that, too. Thanks for these amazing videos Adam they really are a treasure trove!!
Great channel! Been an outdoorsman my entire life and have been more interested in becoming a more educated woodsman. This Channel has been a wealth of information. Keep up the good work 👍.
I love this guy l
Appreciate so much the time he takes to instruct
Great content as always! I really love the passion, enthusiasm, and love for sharing the appreciation of nature!
Very interesting video and thanks for the heads up Adam! 👍👍🍄🍄
I appreciate the educative value of this video, thank you for sharing your knowledge!
Thanks Adam, good to know the background info .
The king is my favorite mushroom to find or eat.
I've picked commercially and just for my own use for over 45 years
Thank you Adam. Great video as usual!
yeah, we have those, or something almost identical in CO. Have been eating those with no issues for most of my life. They turn dark when cut. Porcinis, Steinpilz, Prav Gibe... look the same, but do not oxidize and stay white although very similar.
I just admire their beauty. I have
found mushrooms in just about every color including gold ,silver and bronze.
I love PA Woods!!!
Great video! Thanks for sharinf
Thank you
Thank you Adam for the info! You're such an excellent presenter and I love how you showcase our beautiful woods and hills of Western PA. Hope I get some time to get out there and do some foraging for myself soon!
❤love the "thief from Marrakesh" intro. 😊
We make soups with lilac browns and feed it to whoever wants to have some. It's a very tasty mushroom, but I was taught to dry them and only use them in soups. And that was some-odd 30 years ago when the information was passed onto me from my elder relatives, not from a book. We have a lot of Native American blood and I know our genetics evolved to handle certain foods that Europeans still have issues with(ie Ragweed). Boletes in general make some of the best soup stock IMO,, which makes understanding the ones that show up plentifully worthwhile. Some times we find many of one genus, or many and mix them together. As always, positive ID anything before consumption.
For those who have gotten ill, I wonder if this is similar to people who have sensitivity to certain foods, because the symptoms sound like over-eating almonds.
They also fruit in the midwest. I've seen them in WIsconsin, Illinois, Iowa, and Missouri.
Thank you Adam, great work as usual!
happy to finally know the name of this one, i remember going for a hike and finding this mushroom, and was amazed at its purple hue
Thank you Adam!
Thank you Adam, my respect
Thank you Adam
Thanks for that information Adam.
This is another great addition to the catalog. Good job
Thanks Adam, have an awesome week.
Thanks for the video
Love your videos, brother Pennsylvanian
Thanks again for the great video !! I saw some nice specimens on a recent walk and couldn't figure out what they were, turns out they were the Lilac-Purple Bolete !
Amazing! I accurately identified that mushooms as a Bolete! I'm not confident in mushroom identifying except in the most obvious things.
As OLD as the Greeks: the Medicinal Value of fungi. Ancient Greek texts prescribed this TYPE of Mushroom for its specific purgative qualities. In-kind; Phallus Impudicus (Stinkhorn) was prescribed to "cure" impotence.
As a child, I would go mushroom hunting with my Maternal Grandmother, at Summer family gatherings -- a farm and the adjacent woods straddling the New York-Pennsylvania State Line. We would cook them up in a mix of butter, dash of salt, a dash of taragon, and cornmeal -- a side dish at the dinner table. No one ever sickened or died.
She learned as a child, on her family's farm in Slovakia, in a similar manner. Her rule of thumb (roughly translated): Afraid to try? Pass it by.
👍
Happy (and SAFE) Hunting!
Far, far, to your west, i notice that stinkhorns smell powerfully from some distance. They also look as if they are Pornhub products.
I do suggest olive oil and garlic with Parmeggiano.
Generally, here, i am afraid to try. We have magnificent neon yellow, bright red caps, and appearing latest, a deep brilliant purple one. 3,000 known species here.
The famed Amanita muscaria, from Siberia to here, is huge and common.
I've noticed that deer sometimes take a bite of these, which induces me to think that they have some intention or discovery of some property.
It has strychnine, along with other toxins, and i pass them by, although they are the size and coloration of personal pizza s, with cheese chunks
Stay cool brother your videos are the zenith of greatness.
I used to have no issues eating Laetiporous spp. but one day it all changed. I can’t even eat two bites of it now without regretting it the next day… so I don’t eat it anymore. As you stated, Adam, there are plenty of other choice edibles out there, so harvest those instead. Now I just marvel at the chickens when I find them. Such a beautiful mushroom when they’re fresh!
Been watching you for years and I feel like I've watched you grow up even though we're probably the same age lol😅
Adam, you da bomb! I have seen these, and might have nibbled after boiling. But only fools go where angels fear to tread!
Good video Adam
I eating wild mushrooms from my 100 acre land since watching your channel, I’m eating 6 types of mushrooms, thanks Adam 👍🇨🇦❤️
What do you usually find on your property. I do the same but only find 3 edible species here. Northwest Indiana
Great Video Adam! I like your thoroughness. Im in Northern Virginia and I been seeing a tons of Boletes last week near the Potomac river. Specifically (Pulveroboletus Curtisii ) Would love another deep dive into Boletes.
Thanks Adam! Always a great video from you!
THANKS ADAM AS I LOVE BOLETES..SO GOOD TO KNOW.
Love how you present your argument backed up by varied research from many sources - great job, keep up the good work! I've had mixed results with boletes - bottom line, the texture when cooked is unpleasant to me, even the King Bolete, so I generally pick and inspect but rarely keep 'em ... but that's just me? :)
Another very interesting informative video from you , keep up the great work you do !
Great video as always. More purple mushrooms please! My favorite is the deceiver!
Eastern hemlock forests are my favorite. I feel connected to them in a way that is hard to describe. Perhaps it was a past life.
Thank you for this report. I've seen those in the predominantly oak woodlands of Oklahoma. I have never tried them. The brownish-yellowish underneath side looks unsavory even when young and fresh. Why risk ruining your gut for a couple days when there are other delicious mushrooms available?
i got a nice eastern cauliflower mushroom a few weeks ago. big, like a large cabbage.
I've also picked many interesting types of mushrooms. If you're interested in learning about the mushrooms that grow in the forests of Vietnam.
It looks yummy
In Louisiana I have lots of boletes - so many kinds and colors but I have always avoided eating them because I knew someone who ate some in North Carolina and was deathly ill for days. It scared me that some boletes couldn’t be trusted . I agree with some other commenters that being poisonous may have to do with the exact environment its growing in. But I wouldn’t want to find out !
It is like the honey mushroom, especially the dark honey mushroom. Most people can eat it, some get serious GI issues despite thorough cooking. And to my understanding it is not really known why this is.
I've teetered on eating this one for a while now and typically reference at least one of the books you've mentioned when attempting to id and eat mushrooms. However, I happily default to a learnyourland stance. Thanks for the well-read input!
Also, any chance you could do a vid on types of fungus beetles and if they are major contributors of spore dispersal?
I love Boletes, always have since I was a kid learning from Elders which are good including the Lilac Brown your star of this video, but warn folks it can make them really sick...others not so much, and some (me) not at all and I've eaten Lilac Boletes from Maine to West Virginia, haven't found one (yet) that makes my stomach upset at all. Could be prep or something else of which I'm not sure...lots to learn in that regard...I like R. Phillips book, but I often question "some have reported" whenever it comes to mushrooms or wild harvested food in general. I've seen too many misidentifications and without genetic testing, I don't think some are speaking of the same mushroom...or...the possibility that the fungus is adulterated with an insect or other toxin. I suggest caution but to try a small sampling. As a point of interest, my teachers (Elders) all where born between 1877 and 1898. So. the way I was taught and conditioned is very different than the modern DIYer going out to harvest wild food as they are most likely getting their information from a book or those like yourself (which is fine and great.) However, I can remember my grandmother not allowing me to eat Lilac Brows until I was over ten years old and I was not allowed to have old large ones or a lot of them. There may be a means to acquiring a resistance to the enzymatic elements or toxins. Who knows? There is so much to learn in this area...Thanks for another great video!
I've have eaten the lilac brown musroom. It very bitter. I boiled it three water changes.
I didn't detect any bitter flavors after nibbling and spitting. Most descriptions don't mention a bitter flavor for Sutorius eximius. Its look-alikes (Tylopilus plumbeoviolaceus and T. violatinctus) are both described as bitter.
@@LearnYourLand I could have made a mistake! Thanks for responding.
may i propose a 3rd hypothesis for why some people are getting sick but not others?
even if the mushrooms with different effects are the exact same species, they are certainly growing in different areas, and may contain different compounds, based on environment, such as the specific mycorrhizal association with the trees it happens to be near.
the chaga mushroom, for example, will contain different compounds and have different effects, based on whether it is growing on white birch, yellow birch, or something else.
I’m in Indiana and do not have hemlock except in a few small isolated places that are in state parks.
Hi Adam i was in the woods for mushroom in NC piedmont two days ago. found almost nothing. Just small red chanterelles and even that in small numbers. Looks like Pensylvania's forests are more productive.
I get fast blue staining boletes in my area in west Michigan in a mixed maple and oak forest with beech sprinkled in between
My chanterelles always come up in late July, but I only saw one little bud this year. I'll check again, but I'm not hopeful. I don't know what went wrong. We had hot weather and some soaking rain. Maybe next year.
this is a really fun guy!
A bolete here in the western rainforest with a reddish cap, seems quite edible. Tasting quite like the Agaricus, i find it excellent raw.
( Never hearing the pronunciation i had thought it to have a short initial e with the second e pronounced like a, as in Spanish. Boleet seems weird)
Great story: one rainy day in college, i found a big one, and carried it into class.
I took a big bite, and a tall guy, who looked pretty much like what many call, "hippie" or stoner, showed interest. So i offered him a bite. He said, "Wow! That tastes good! What kind is it?"
I told him that I didn't knowits taxonomic name, but "colloquially, it's called the "Angel of Death", taking another bite.
He sputtered & spat chunks out, and rushed off to lavatory.
I have found Chanterelles to often be a bit worrisome, being bitter.
Bi-Color Bolete is one of my all time faves in the Bolete family. Lots of Boletes are edible but not really good food, I have yet to see this one.
Many Boletes, including the Bi-Color, are a "complex" of very closely related species.
@@jeffhays1968 To be fair, the entire kingdom is filled with that issue. I'm not even phased by it. Just eat every foraged mushroom with caution. Unless you are a scientist doing genetic tests, you are almost certainly eating things that aren't exactly what you think they are.
Bi-color boletes were popping up sparsely a month ago here in Southern New England but there's none now. When you slice them they look like apple slices!
yes, I found this type of bolete in China, looks almost identical with my memory, but it was not recommended by most of the people in my hometown. indeed, some people do pick it up and eat it, but I never dared to try. not worth it.
I don’t mess with boletes, I don’t trust myself enough.
I'm in Southern New England and boletes are the only mushroom I'm sufficiently well versed on to havest as food, other than chicken of the woods (which I don't particularly care for) and oyster mushrooms. There's only about a dozen or so bolete-adjacent mushrooms in North America that are sufficiently toxic to make you severely ill and I don't know of any that are considered deadly (unless Adam knows otherwise ---- I haven't watched the video yet); but anyway, bright colors throughout and flesh and pores that turn blue immediately are often a sign of toxic rubroensis species. Not to mention that many are too bitter to be edible, as slight nibble-and-spit test will confirm. Many are also too mushy or bland to be enjoyable for eating.
I have mushrooms that grow in my front yard. These began growing when I had a tree cut down. The stump is under the ground. Is there anyway to determine if these are edible?
On the west coast people report that common edible mushrooms growing on hemlock can make you sick. Does the mushroom grow in association with any other tree? If so, try those first.
It isn't because of the tree
I’ve heard that people have similar experiences with chicken of the woods, especially if it grows around certain trees
So funny. I live in Santa Cruz California and we have a huge mountain mushroom culture here. I’d moved here from Los Angeles and I went from having too much to do to absolutely nothing to do. Lol I already had a background in horticulture and wild medicine so I took up wild mushroom hunting. About five or six years into my education upon this beautiful bolete . And even though it was screaming every sign and symptoms that it was toxic. I had this idea in my mind that all boletes or edible. indeed I had stomped the pun one of the only non-edible toxic BOLETEN our area. Known as Satan‘sbolete ! Lol we cooked it with pork. It was delicious. Until we woke up at around two or 3 AM vomiting, and with diarrhea. luckily it was a mild poisoning. But it reminded me of the serious first rule of mushroom foraging. When in doubt do without.
When are you going to write a book Adam?
Another great video Adam 👍 Just a thought...could it be possible that the Lilac-Brown Bolete mushrooms (or any species for that matter) growing in a mycorrhizal symbiosis with one type of tree could make it less desirable or even slightly toxic compared to a tree of another species. Ive read that in some cases Mycorrhizal fungi can carry harmful substances as well as nutrients.
@@Bman4hire no. That's not how mushrooms work. They can uptake heavy metals, but a tree cannot make a mushroom toxic.
Did you guys hear about the Bolete that got kicked out of a bar? The bar tender said "GIT OUT WE DON'T SERVE YOUR KIND IN HERE!" The mushroom said, "why not? I'm a fungi?"
I shall be using this one. 🤣
It might have been ink cap. The coprine they contain can induce vomiting when mixed with alcohol. 😂
A mushroom walked into a bar and the bar tender says sorry mate....we don't serve food.
What do you call it when a mixologist mis identifies a mushroom?
A mis-take (as in shii-take)
The lilac bolete that lives in Central Florida is a prohibitively bitter mushroom. Here they don't show brown on the cap. Even the insects avoid them, which is a red flag for me.
I've never eaten a bolete. I've eaten morels since I was 1or 2 on our family's land in Illinois. Hunted them since I was little ( kids were sent to pick them in tight places under bushes. Morel time is best time to see all your neighbors in the woods. No other mushroom comes close to tasting as good.
Oh these are one of my favorites. To look at, mind, not to eat - they're just a very attractive mushroom.
It seems i need to make a PA trip soon, the drought in Ohio has just destroyed the season here
Also there's definitely several different described Sutorius species from Asia, and another from Australia, though it can be difficult to find solid information on then
wow, Im surprised this was in Lincoffs Audubon guide as edible! now i must go find my copy haha
There a lot of good safe mushrooms to eat why bother with ones that can possibly make you sick
Laetiporus sulphureus has the same effect... most can eat them but some people react with gastro intestinal issues. I have eaten this bolete with no ill effect... HOWEVER I found them under a red Oak. Might I suggest that the Hemlock may be responsible for the issues and that if the bolete is growing under a Oak it may not have the same effect?
As someone who has not fully dived into mushroom foraging in depth yet, I often get the impression that ones with mycorrhizal relationships with conifers are much less likely to be edible than those with hardwoods.
I first wonder if my impression is consistent with data, and if so, what mechanisms there might be to explain this phenomenon.
I wish you were in Michigan. Are the mushrooms the same here as there?
I follow you like a religion, even tho I’m an atheist! 😬
But I’m genuinely surprised that you say Boletes are an easy group!
I’m in a lot of mushroom groups, and routinely, the boletes and the aminitas, come up as such a hard group to figure out! Especially, the Boletes group.
What am I missing here?
Anyhow, what a fantastic video. Just facts.
Thank you.
Keep up the great work!
King Bolete out here in coastal Northern California is my all time favorite wild edible to find.. porcini are DELICIOUS! However, I have personally known two individuals whom are very allergic to king bolete.. guess how we discovered that they had an allergy. 😮
I heard that Yunnan China they sautéed their mushrooms by 100% along with some other magic ingredients for instance garlic , for maybe 2 minutes at real high temperature, and then take out , sautéed once again normally. But actually most importantly they rely on their professional clinic teams. I love their 辣椒炒干巴菌， much reliable and tasty
100% oil at 400F for 2 minutes maybe firstly
What's the differance mushroom and cepe.
Do you have wine cap's out there...? I just discovered them in my mushroom dirt flower bed the last couple yrs. Turns out there a recent discovery meaning the only recorded history of it has been in the last 100 yrs. It's only in PA and western NJ...
@@4339jk what? Stropharia rugosoannulata is everywhere
Do you have any books out?
My guess is it could all be 1 species, but toxicity might depend on trees it grows under or soil type.
My thoughts as well. Particularly fir trees.
Type of tree would not make a difference. Soil contamination is a possibility
fun detective work. I put my money on the substrate. Then again, as with medications, people react differently to the same meds, or even foods.
@@Garysopinion mushrooms are not capable of getting complex molecules from the substrate, but they can uptake heavy metals
mycorrhizal connections may be the reason for the issues. It is likely that the trees donate some of the toxins they have into the mushrooms. It is a two way connection after all. I know some people that have no issues consuming hemlock tea I know that its toxic and can kill most people. but remember in small doses some things can be a medicine. However I do not recommend eating this mushroom. always stay safe and only consume what you can identify as safe.
As 90 percent of the Asian population is lactose intolerant I wonder if they tolerate lilac boletes differently
I wonder if it's just a food allergy? I have a friend that's allergic to strawberries. A lot of people can't eat peanuts but I love them. I grow pawpaws in my yard. I can eat them cooked or raw. Some people can only eat raw or cooked, others can't tolerate them at all. I have a coworker with a banana allergy. My uncle got a tick bite and now has allergic reaction to red meat. Maybe it's not the shroom.