Edible Mushroom I.D. (Vid#2): King Bolete/Porcini, Soup!
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- Опубліковано 14 жов 2024
- Join us as we find wild king bolete mushrooms and walk you through the features that we use to distinguish the deadly from the delicious! Bonus: Cream of mushroom soup!
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Just got my pocket book “All that the Rain Promises and More”. Can’t wait to forage with you!
you make me smile and feel good, thank you!
Watching people genuinely enjoy there own food is beautiful and watching them collect it themselves is a bonus,good shit! :)
Thanks!
Another amazing video! I hope you do a collab with ish with fish or fisherman’s life soon! Y’all are my top fav channels right now!
Thanks! That is great to hear! We are chatting with Ish right now as well as a few others. Looking forward to some crazy shenanigans this year!
My family and I have started hunting porchini in Montana. It's super fun and I can't wait to try your recipe!
That's great! Be 100% sure on your identification, and enjoy the recipe!
As Dakota Willaims said Please keep the videos coming! Soup looked and sounded delicious! Looking to get out this spring 28° here right now.
Thanks and we will try! Keep warm until then! Maybe try making the soup to cut through the cold!
One of the best video ever. Love the music playing when in the cooking portion of the video. Providing education during the video is very informative. Found your channel through the Fisherman's Life channel.
Thanks David! Much appreciated!
Love the videos keep them up
Thank you! We tried a new case for the camera this time which muffled the sound in a couple of shots. Overall we are happy with how it turned out. The soup was amazingly tasty!
Just came across your channel and have always been fascinated with foraging. I'm new to the NW LA area but curious to see what I will discover when hitting the trails or the coast. That mushroom soup looked amazing!
LA as in Louisiana or Los Angeles? Maybe I can help point you in the right direction. Thanks for watching!
@@catchncookcalifornia1574 LA as in Los Angeles, yes, any advice would be appreciated!
Awesome, very informative. I love mushrooms! Soup looks amazing 👌
Thank you! We are just about done editing #3 in the mushroom ID series (to be posted next Friday) so please consider subscribing if you are not already. While editing the porcini soup video, we could not stop craving and wanting to make that soup again and again lol. It was soooo good!
@@catchncookcalifornia1574 subbed already, keep up the good work, looking forward to seeing more.
@@bottom Thanks bud! We got ideas coming out of our ears lol!
Great video, very informative! And your soup looks amazing!
Thank you! We are editing the next in our Fungi ID series now and our informants are whispering about encountering four species that have been on the list all year! Looking forward to keeping this fungi ID catch n cook sub-series going throughout the winter this year and for years to come!
Wild organic foods are top shelf! Great video thanks for sharing
Agreed! Thanks for watching!
So good! thank you for the link for the book. Been looking for something like that for a while
Thanks for watching! Hope the books help! Just make sure you know exactly what trait is being described in the book, and if anything does not match the key, go back and start your key-out ID again. If it's not in the book, throw the fungi out!
Watching you two enjoying your Bolete Mushroom Soup really makes me jealous because I could have done the same because I came across a whole forest floor of them in a pine forest 3.5 months ago but didn’t know they were edible! Especially when you two couple gets to enjoying it together and you are a beautiful couple at that!🤦♂️😪
just found my first king bolete in central Oregon! Im so excited, thanks for the i.d. help. Great video :)
Right on! Let us know how it tasted!
Solid video! For California mushroom hunting "Mushrooms of the Redwood Coast" is fantastic, though it's definitely too thick to qualify as a pocket guide. There are actually a few edible blue staining boletes in CA like Xerocomellus zelleri (though that's probably a fair rule for beginners).
Thanks, if I remember correctly, the yellow pore layer of the butter bolete also stains blue when bruised, and they are quite delicious! But red pores and blue staining throughout should 100% not be eaten! Thanks for watching!
Great info on Porcini. I always wanted to learn Shroom Hunting. Second half of the video is a pure torture LOL
Thanks! Yeah, editing that was tough... I was perpetually craving mushroom soup for a week!
If you get a slippery bolete, peel off its top skin before drying. Usually done moment when picked.
That soup looks amazing! I need to get out and find some now. Thanks for the videoes - keep it up!
Thanks!
Here in Europe, the Porcini is considered the best tasting mushroom out there. Didn't know you have them overseas as well. Great videos!
Thanks for watching! They are some of our favorites!
Looks absolutely delicious. And super score on the porcinis! Which mushrooms are next with all this rain??
Thanks! Not sure which one we will pursue next, but we have been hearing all kinds of ramblings of different species in our secret Pacific Northwest spots! Honey Mushroom ID and cook will post this Friday though!
Oh YUM!!!
Damn that soup looks good!!!
"woh, it is so good!"
Thanks! We miss hanging with you bro! Let's do another outing soon... we have a lot of 2019 adventure ideas!
ok! lets gooo!!!!
Great info. So why is it best to cut the stem, rather than pull them from the ground?
Thanks! There are many folks out there who strongly believe that pulling the mushroom (fruit) can damage the mycelium (mushroom body) under the forest duff. However, we have read a ton on the subject and have found no definitive scientific info that pulling or cutting is better. Mainly we cut to please these folks, and more importantly to minimize forest grit in our bag or basket that makes later cleaning take much longer.
You video is great! I am a new mushroom picker, so can you tell me the name of the booklet you used to identify the mushroom, cuz I think that book will be helpful for me too. Thank you soooo much!
Vivi, it is called All that the Rain Promises and More by Davis Arora. You can see us use it again in our honey mushroom video and our oyster mushroom video if you want refresher on exactly how the key works. Good luck, and don't eat anything I wouldn't! Cheers!
The Satans boletus you show us is i guess similar to our "Hexenröhrling" in german ( when i translate it, that means witchboletus). It's only poisonous with alcohol. A satansboletus in europe looks different.
Interesting. Out here this one kills you with or without alcohol.
Top notch!
Read the last sentence, I just copied and pasted from someone and let me know what your thoughts are.. Thanks!
I think I have them everywhere not far from where I'm at, and would like to know more about the proper way to harvest them.
Boletus edulis is fairly easy to identify. One of the common features of all the varieties are the chicken wire like reticulation on the stem at its apex (think of the reticulated giraffe, the pattern on the common giraffe is what is called reticulate). It will have a bronze coloured cap with a white or yellow underside and stem. Some may have a slightly green tint but they will never be red. The fruit body consists of a large and imposing brown cap which can reach 25 cm (10 in) in diameter and 1 kg (2.2 lb) in weight. Like other boletes, it has tubes/pores extending downward from the underside of the cap, rather than gills; spores are released at maturity through the tube openings, or pores. The pore surface of the B. edulis fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to 25 cm (10 in) tall and 7 cm (2.8 in) thick, and partially covered with a raised network pattern, or reticulations. The fruit bodies can grow singly or in small clusters of two or three specimens. The mushroom's habitat consists of areas dominated by pine (Pinus spp.), spruce (Picea spp.), hemlock (Tsuga spp.) and fir (Abies spp.) trees, although other hosts include chestnut, chinquapin, beech, Keteleeria spp., Lithocarpus spp., and oak. The fungus forms symbiotic associations with living tree roots, and produces spore-bearing fruit bodies above ground in summer and autumn (they can be difficult to find being hidden amongst fallen needles / leaves). Although fruit bodies may appear any time from summer to autumn, their growth is known to be triggered by rainfall during warm periods of weather followed by frequent autumn rain with a drop in soil temperature. Above average rainfall may result in the rapid appearance of large numbers of boletes, in what is known as a "bolete year". Studies have concluded that the maximal daily growth rate of the cap (about 21 mm or 0.8 in) occurs when the relative air humidity is greatest, and the fruit bodies ceased growing when the air humidity dropped below 40%. Factors most likely to inhibit the appearance of fruit bodies included prolonged drought, inadequate air and soil humidity, sudden decreases of night air temperatures, and the appearance of the first frost. The flavour has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Young, small porcini are most appreciated as the large ones often harbor maggots and become slimy, soft and less tasty with age. Peeling and washing are not recommended. The fruit bodies are highly perishable, due largely to the high water content (around 90%), the high level of enzyme activity, and the presence of a flora of microorganisms. When you cut them lengthways - the insides remain white. the underside of the cap is always sponge like on a Cep. Fruit bodies are collected by holding the stipe near the base and twisting gently. Cutting the stipe with a knife may risk the part left behind rotting and the mycelium being destroyed.
That all looks fine to me. But I really recommend David Arora's books for anyone doing any mushroom Identification in the West. That said, that is an interesting point about cutting. Like I have said for years, some people grill you for pulling the whole mushroom while others maintain it is better for the mycelium. I usually cut, but sometimes pull. I have searched for peer-reviewed scientific journal articles studying the effects of both strategies but have yet to find a conclusive study that will sway me one way or another. Thanks for watching!
@@catchncookcalifornia1574 Well, like they say.. 'there is more than one way to skin a cat'! BTW, I just picked my first batch of wild asparagus yesterday! Going for more today...
You just made me hungry, and I just ate
It was so good! We dried a bunch as you saw in the vid, and I am thinking we might re-hydrate a few in the next few days and make it again! Thanks for watching!
👏🏼🙌🏼👍🏼
Nothing wrong with pulling the mushroom. ☺️
Yup, until I read a scientific peer reviewed article that suggests otherwise it seems that the mycelium is adapted to handle that. Which makes sense as thousands of years of bears and squirrels grabbing them seems to have had no ill effect. That being said, I usually cut them, but wanted to pull it to show the audience how to properly identify it. And some of those features necessary to keying it out are specific to the mushroom base. Thanks for watching!
ever tasted porchini ships ? it's a nice snack :)
Ships? Like boats carrying cargo loads of porcinis? Lol, I guess that was auto correct from "chips"? Never heard of them, but that sure sounds good! Thanks for watching!
@@catchncookcalifornia1574 you need to thinly slice them dry them for 5 to 10 minutes and fri them take a kitchen towel to drain the fat out of them but don't let them cool down to far.enjoy
Sounds awesome!
I wanna eat this.
Poland's number one mushroom. Too complicated of a name to pronounce by any outside of Slavic language. Prawdziwek.
hello