Hello Adam, I want to share a mushroom tip with you. You may already know but I just figured this out...I picked a few pounds of our local oyster mushrooms. I live in Southeastern North Carolina...as usual, there are little mushroom beetles in a few of them, hidden in the deep gills. Well, ( this is the big exciting tip...) if I hold the oyster mushroom up to a light, in an otherwise dark room, I can see right through the cap! Yep, I found every beetle in the whole bunch and was able to release them to my compost pile. Now I have pounds of oyster mushrooms and no little bugs. I hope this is helpful to you, and your subscribers. I truly enjoy your vital and pleasant way of teaching me and others of the things you know. Thank you, George.
Hey I was trying to get some advise from this and new to mushroom world. I couldn't understand of what you are talking about. Can u please explain more clearly. Thankyou
I remember my wife and I picking a bunch of smaller Slippery Jack mushrooms. I recall washing them off to get rid of a lot of the slime...then I blanched them and then dumped them into a heated, pickling compound that I had eaten all the pickled mushrooms out of. I screwed the lids back on the jars and put the jars in the fridge. About a week later, I took a jar out and those mushrooms had shrunk to about half their original size. The texture was now not spongy. They had lost their extra water because of the pickling compound. They were really good and did not make me sick.
My grandma cooked one of these types for me years ago. I remember them being slimier than pizza mushrooms. I also remember the way they bruised by just touching them. I have not had them since, but I do long for them. Hopefully I can find some this year.
Your production value is great. I enjoy how informative and well organized the videos are. It will be enjoyable to continue to learn from this channel.
We have been picking the Suillus Grantulus ( sp) on our property for years in Central Wisconsin and we do have many white pines. Interesting enough they tend to almost always grow on the north side of a pine tree. We have always cut them up into slices and dry them in the sun until entirely dry, usually takes a full day in the sun and just store them in either jars or zip lock bags until needed. Then just rehidrate them, or just toss em into something and they will suck the juices up.
Finding a mushroom that Adam has made a video on makes it that much more interesting. Thank you for each and every one of your contributions to this field. 🍄🧬🧫🔬
Thanks Adam you have taught me so much about mycology I wish I could have afforded your class what wonderful information again thank you for your services
Awesome video as usual Adam! Very interesting mushrooms & yet another species that I have never heard of. When it comes to mushrooms, there is obviously a very steep learning curve.
Thank you Adam for another great video. Just got my first book today on mushrooms of the northeastern United States and eastern Canada by Timothy J. Baroni. Every sense I watched my first video of Learn Your Land this past summer, I have been hooked on searching for and photographing all the mushrooms I can. I never knew I would find as many different species like I have and many I have not been able to identify yet. One of my favorites I found is the apricot jelly mushroom which is still growing or was, just got snow last night. Keep the great videos coming.
Thank you for your detailed descriptions and informative videos, Adam! As a child, I loved foraging for mushrooms. You are teaching me so many new and wonderful ways to identify different mushrooms. Love your channel!
Suellis grow on the base of Tulip Poplar trees, and other hardwoods in my yard. They can have slimey stickey caps, but if they are not wet, they are usually not sticky.
Thanks for your time and effort you offer to educate in a memorable lesson format that brings all our senses to the forefront with foraging. For me being only 7 years into foraging and being self taught, your videos reassure me that my mind is intact and on the right path. Your quick to the point and repetitive country slang and scientific labeling as well as the specific characteristics allows me even after several years of experience, to feel confident and not second guess what I already know. Better safe then sorry though. Even though most people would choose to die doing something the love doing, not me. Haha thanks again. I have friends in PA and I'm trying to get over that way. I want to bring my bike and its taking longer then I thought to restore. My Boy has 1400 acres bordering PA grand canyon I guess its called. He has a old Dutch hunting cabin that I like to stay in that takes about an hour or longer to 4x4 down to. The road changes seasonal I guess. What time of year would you recommend for such a trip for foraging? There is vast pasture and forests of hardwood and conifer. Your input would be much appreciated.
Thanks for the primer on the suillus mushrooms, I always passed them up because they were soooo slimy. Now I know to peel the cap and tubules before cooking...can't wait until summer....love you videos - keep them coming!
I was hunting the Long Island Pine barrens yesterday and I found so many of them. The deer were moving the pine needles to uncover one of the kind of suillus mushrooms that has a very white and hard stipe. I almost thought it was a root at first because only the very bottom under the dirt was left, until I found some more. I didn't have my field guide with me because I was hunting with my dog. I also found this really cool orange gilled fungus growing on a pine tree that was very hairy, I spotted the hairs from like 20 feet away.
In my yard here in Oregon's Willamette Valley, I find the Suillus luteus by Eastern White Pine (Pinus strobus) and Sugar Pine (Pinus lambertiana) that I planted -- both 5-needled pines. I do peel the caps, but I eat the tubes on the younger ones. On older ones, I peel the tubes off and dehydrate those separately to use in soup, but I find the peeled caps can be pretty big and still be good to eat, as long as the bugs haven't gotten to them or the caps haven't started to get soft like a marshmallow. The key for cooking them is to dry saute them, with no oil, until a lot of their water's been cooked out, then add any oil for browning. Then they aren't slimy. The other Suillus I enjoy a lot is the Suillus caerulescens, under the Douglas-Firs (Pseudotsuga menziesii). They stain blue, so they are distinctive. I eat them the same way as other Suillus. What I like about them, though, is they always show up with the Insidious Gomphidius (Gomphidius oregonensis) -- a mushroom even slimier than Suillus. But I think they are pretty good eating, too, once they are peeled (although they turn black when they are cooked, lol). There's so much good eating from mushrooms! Happy mushroom hunting!
I don't like hunting . but I do like hunting mushrooms Adam you have changed my life the past two years have been awesome because of bad you thank you for your knowledge and experience I have learned a lot
Hi Adam, one more note. Since I started learning from you, I notice that when I am out in the woods, and sometimes not even out of the yard, if I settle my mind and look with a curious eye, no matter where I am, I can find mushrooms and other fungi. A patch of woods I had become familiar with has recently been disturbed by a developer. The trees that once held the fruiting bodies of oyster mushrooms, no longer are producing...I see how when the mycillium is damaged under heavy equipment, it hurts the whole system. It is sad, and I am unwillfuly wiser about things like this now. I was once much more simple minded and thought mushrooms were the whole thing, not connected to all things in the woods. On my own land, I have created choice log piles for my favorite mushrooms. Hurricane Florence helped..., I enjoy my morning walk checking on the new growth and I am continuously finding mushrooms to identify. Thank you for being part of my new interest and appreciation of the Myco-world. Smiling, George.
Hi Adam from New Zealand. We are at the start of autumn here and I have some mushrooms beside me that I just want to be certain of. I love your videos. Your lovely personality , astounding knowledge and the skillful presentation creates such a mellow easy to absorb tutorial. If ever you come to NZ
We have a lot of slippery jacks during mushroom season in the mountains near where I live. Most mushroom hunters here tend to avoid them because of the texture, which tends to be somewhat soft and slimy when cooked. This is due to the high moisture content of the mushroom. Two things one can do about this. Dried, they are excellent, and the sliminess is largely gone when they are reconstituted. They can also be lactofermented. This will give you a lacto mushroom juice which can be an umami bomb in risottos and other foods. The fermented solids then can be dried, or, I like to puree the solids and use them as the base for a mushroom ketchup.
Got a couple nice pickings from my slippery jack patch this fall in spite of the dry season! Still watching for a few more if temps don't drop too much too fast.
We leave them intact with skin and all, dry them and eat them in bulk later with no issues. Drying does seem to remove the issue of the slime and digestion problems, which we would get if eating fresh.
The cute slimies are called "Maslyata in Russian. It's Yellow boletus and is one of most beloved marinated East European/Russian dishes. I don't know if the beloved name is a variation on slimy resemblance to slimed with butter ('maslo'). I foraged since early childhood in Latvia but living in the US, I lazily buy these cuties already marinated in Russian/International stores.
@fritha grimmsdottir, I live in Indiana and have a Wonderful little guide called "Fifty Common Trees of Indiana". This little guide was a cooperative effort of the Division of Forestry, Dept. of Natural Resources, Indiana Dept. of Forestry and Conservation and Purdue University. You might try to find one for your area through your local Universities' Extension Office. My little guide is invaluable!
Thanks. Another good video. I find this mushrooms everywhere right now, even in my front yard with few pines. Too bad it’s too close to a busy road , can’t eat it. I harvest them and try to spread them farther away from exhausts.
Another great video. Thanks Adam. I have a basic Bolete mushroom question. Does the mushroom I harvest today come from the spores of a mushroom that fruited last year?
I love your videos, you are exceptionally intelligent. My only question would be could you include what these mushrooms do for the body exactly? I Thank you 🌸🦋🙏
Hi Adam! If you read this, could you answer a question for me? I think I found some Slippery Jacks. They're in the perfect place, near a pine, larch, and oak. The top was still pretty sticky, but it was after a frost, so it was pretty beat up and definitely not edible in that state. I noticed that the pores had turned black and was wondering if that was possible, or if it was probably a different Suillis species. Thanks!
First frost hasn't even arrived yet, here in the Touraine. Used to be around Halloween, regular as clockwork. Trees are turning, and a few leaves are falling, but much of the forest is still green.
Another informative and interesting video. I'm curious, with your knowledge of, basically the edible parts of nature, if you are familiar with lectins and if you have an opinion about them?
@@Cornstalker7273 I'm in Western Pennsylvania about 40 miles north out of Pittsburgh. it's been so dry here lately that the mushrooms haven't been fruiting as much. I've been enjoying these last couple weeks.
We got hooked on culinary mushrooms at a gourmet restaurant in Pittsburgh, serving us an appetizer of Lion's mane mushrooms. Considered to be good for the...brain.
I experienced skin itching & slight rash. Is it from spores or the sticky skin?! I have them in my garden and they're the spotted stock ones with the dark sticky skin and yellow sponge under
Hello Adam, I want to share a mushroom tip with you. You may already know but I just figured this out...I picked a few pounds of our local oyster mushrooms. I live in Southeastern North Carolina...as usual, there are little mushroom beetles in a few of them, hidden in the deep gills. Well, ( this is the big exciting tip...) if I hold the oyster mushroom up to a light, in an otherwise dark room, I can see right through the cap! Yep, I found every beetle in the whole bunch and was able to release them to my compost pile. Now I have pounds of oyster mushrooms and no little bugs. I hope this is helpful to you, and your subscribers. I truly enjoy your vital and pleasant way of teaching me and others of the things you know. Thank you, George.
Thanks for sharing, George!
Hey I was trying to get some advise from this and new to mushroom world. I couldn't understand of what you are talking about. Can u please explain more clearly. Thankyou
Fool @@flowerflower4587
I remember my wife and I picking a bunch of smaller Slippery Jack mushrooms. I recall washing them off to get rid of a lot of the slime...then I blanched them and then dumped them into a heated, pickling compound that I had eaten all the pickled mushrooms out of. I screwed the lids back on the jars and put the jars in the fridge. About a week later, I took a jar out and those mushrooms had shrunk to about half their original size. The texture was now not spongy. They had lost their extra water because of the pickling compound. They were really good and did not make me sick.
My grandma cooked one of these types for me years ago. I remember them being slimier than pizza mushrooms. I also remember the way they bruised by just touching them. I have not had them since, but I do long for them. Hopefully I can find some this year.
I cannot imagine meeting the 6 people that decided to give this video a thumbs down..... Very accurate and informational!!!
I was just about to type the same thing!
I’ve been ignoring slippery jacks for years even though they’re prolific in my region. I’m going to try some today, maybe dehydrate some too.
more edible mushrooms foraging!! looks so fun seeing such delicacy taken directly from where they grow!!
Your production value is great. I enjoy how informative and well organized the videos are. It will be enjoyable to continue to learn from this channel.
Recently found this channel and never realised how bloody interesting botany and stuff is. Im hooked! So informative
I harvest these slippery jacks in my 2 acre wood lot. I am only now experimenting with preparing them for the table. Great advise here.
We have been picking the Suillus Grantulus ( sp) on our property for years in Central Wisconsin and we do have many white pines. Interesting enough they tend to almost always grow on the north side of a pine tree. We have always cut them up into slices and dry them in the sun until entirely dry, usually takes a full day in the sun and just store them in either jars or zip lock bags until needed. Then just rehidrate them, or just toss em into something and they will suck the juices up.
I've learned so much about the woods around me from your videos. I just love it!
Adam I enjoy your videos and have learn't so much on foraging from your channel. Thank you!
Thanks for watching!
Who could dislike this? Great video as usual!
Would it be possible to do a series on choice edibles, including harvesting, preparing and cooking?
jealous and idiots, the usual
It was probably all the Slugs who like to eat these mushrooms and they want to keep the humans away from the forest.
This guy is so knowledgeable. Thanks a bunch! Just a slippery jack in central florida for dinner
Totally myceliyummed by your awesome videos.
Heartwarming to see young ones get on the case.
🌳🕊💚 or 🍄🕊❤ 🙏🏽🙏🏽🙏🏽
One of the most underrated foraging channels on youtube, do doubt or debate. Impeccable quality of presentation, and information as usual.
Thank you a million times.
You're our go to.
I'd like to learn more about Lactarius. I'm still looking for that content.
Finding a mushroom that Adam has made a video on makes it that much more interesting.
Thank you for each and every one of your contributions to this field.
🍄🧬🧫🔬
Thanks Adam you have taught me so much about mycology I wish I could have afforded your class what wonderful information again thank you for your services
It’s so beautiful there in the fall
I love you Adam this channel is so awesome!
Thanks for the info
Awesome video as usual Adam! Very interesting mushrooms & yet another species that I have never heard of. When it comes to mushrooms, there is obviously a very steep learning curve.
You are doing such a great job of explaining, I had to watch so many but yours made sense. Thank you
Thank you Adam for another great video. Just got my first book today on mushrooms of the northeastern United States and eastern Canada by Timothy J. Baroni. Every sense I watched my first video of Learn Your Land this past summer, I have been hooked on searching for and photographing all the mushrooms I can. I never knew I would find as many different species like I have and many I have not been able to identify yet. One of my favorites I found is the apricot jelly mushroom which is still growing or was, just got snow last night. Keep the great videos coming.
Thank you for your detailed descriptions and informative videos, Adam! As a child, I loved foraging for mushrooms. You are teaching me so many new and wonderful ways to identify different mushrooms. Love your channel!
Suillus are the best for sauces since they retain so much water. Amazing flavour!
Suellis grow on the base of Tulip Poplar trees, and other hardwoods in my yard. They can have slimey stickey caps, but if they are not wet, they are usually not sticky.
Another professional, educational, and timely video - as usual. Thanks, Adam!
Thanks for your time and effort you offer to educate in a memorable lesson format that brings all our senses to the forefront with foraging. For me being only 7 years into foraging and being self taught, your videos reassure me that my mind is intact and on the right path. Your quick to the point and repetitive country slang and scientific labeling as well as the specific characteristics allows me even after several years of experience, to feel confident and not second guess what I already know. Better safe then sorry though. Even though most people would choose to die doing something the love doing, not me. Haha thanks again. I have friends in PA and I'm trying to get over that way. I want to bring my bike and its taking longer then I thought to restore. My Boy has 1400 acres bordering PA grand canyon I guess its called. He has a old Dutch hunting cabin that I like to stay in that takes about an hour or longer to 4x4 down to. The road changes seasonal I guess. What time of year would you recommend for such a trip for foraging? There is vast pasture and forests of hardwood and conifer. Your input would be much appreciated.
Thanks for the primer on the suillus mushrooms, I always passed them up because they were soooo slimy. Now I know to peel the cap and tubules before cooking...can't wait until summer....love you videos - keep them coming!
Thank you. I really enjoy your videos! I love how knowledgeable you are and excited you get when you talk about mushrooms!
I was hunting the Long Island Pine barrens yesterday and I found so many of them. The deer were moving the pine needles to uncover one of the kind of suillus mushrooms that has a very white and hard stipe. I almost thought it was a root at first because only the very bottom under the dirt was left, until I found some more. I didn't have my field guide with me because I was hunting with my dog. I also found this really cool orange gilled fungus growing on a pine tree that was very hairy, I spotted the hairs from like 20 feet away.
Hi, Adam! Been loving your videos for years! I always wonder, though, how people like you have the time or money to do what you do...
Used to pick these with my dad when i was a little girl in Trenton ontario
You are incredible!!!
Thanks Adam, I needed that. Makes the day nicer
In my yard here in Oregon's Willamette Valley, I find the Suillus luteus by Eastern White Pine (Pinus strobus) and Sugar Pine (Pinus lambertiana) that I planted -- both 5-needled pines. I do peel the caps, but I eat the tubes on the younger ones. On older ones, I peel the tubes off and dehydrate those separately to use in soup, but I find the peeled caps can be pretty big and still be good to eat, as long as the bugs haven't gotten to them or the caps haven't started to get soft like a marshmallow. The key for cooking them is to dry saute them, with no oil, until a lot of their water's been cooked out, then add any oil for browning. Then they aren't slimy.
The other Suillus I enjoy a lot is the Suillus caerulescens, under the Douglas-Firs (Pseudotsuga menziesii). They stain blue, so they are distinctive. I eat them the same way as other Suillus. What I like about them, though, is they always show up with the Insidious Gomphidius (Gomphidius oregonensis) -- a mushroom even slimier than Suillus. But I think they are pretty good eating, too, once they are peeled (although they turn black when they are cooked, lol). There's so much good eating from mushrooms! Happy mushroom hunting!
Me too, I do peel the cups and cook them well.
Another fine video filled with great information. Thank you for sharing Adam.
Great video I love learning about these types that I often sadly overlook.
Great videos and great music!! Thanks
I don't like hunting . but I do like hunting mushrooms Adam you have changed my life the past two years have been awesome because of bad you thank you for your knowledge and experience I have learned a lot
Adam, you know your stuff!
Your knowledge about vegetation and fungi is incredible, I am always excited when you release a new video! Thanks for the great content. :)
Such a beautiful video. Thanks for all knowledge Adam. 🙏🙏
Hi Adam, one more note. Since I started learning from you, I notice that when I am out in the woods, and sometimes not even out of the yard, if I settle my mind and look with a curious eye, no matter where I am, I can find mushrooms and other fungi. A patch of woods I had become familiar with has recently been disturbed by a developer. The trees that once held the fruiting bodies of oyster mushrooms, no longer are producing...I see how when the mycillium is damaged under heavy equipment, it hurts the whole system. It is sad, and I am unwillfuly wiser about things like this now. I was once much more simple minded and thought mushrooms were the whole thing, not connected to all things in the woods. On my own land, I have created choice log piles for my favorite mushrooms. Hurricane Florence helped..., I enjoy my morning walk checking on the new growth and I am continuously finding mushrooms to identify. Thank you for being part of my new interest and appreciation of the Myco-world. Smiling, George.
Beautifully said, George.
@@LearnYourLand Thank you, the words are easy to find when describing nature with an open eye.
honestly your beautiful words brought a tear to my eye. bless
@@sharonocallaghan4019 precious tears cleanse our minds as well as our eyes. Thank you for the chance to recall that. Smiling, George.
It‘s interesting to get informed about the English name for all these fungi and plants, because I only know the German and Latin termini
Thanks 😊
Petersilius Zwackelmann same here with Russian. Knew the names simply from parents foraging and bringing us kids to the forest.
Thank you so much! I'm new to the game and your videos are inspiring af!
Thanks, Joshua! Glad you're enjoying them.
Hi Adam from New Zealand. We are at the start of autumn here and I have some mushrooms beside me that I just want to be certain of. I love your videos. Your lovely personality , astounding knowledge and the skillful presentation creates such a mellow easy to absorb tutorial. If ever you come to NZ
Another great video, thank you.
We have a lot of slippery jacks during mushroom season in the mountains near where I live. Most mushroom hunters here tend to avoid them because of the texture, which tends to be somewhat soft and slimy when cooked. This is due to the high moisture content of the mushroom.
Two things one can do about this. Dried, they are excellent, and the sliminess is largely gone when they are reconstituted. They can also be lactofermented. This will give you a lacto mushroom juice which can be an umami bomb in risottos and other foods. The fermented solids then can be dried, or, I like to puree the solids and use them as the base for a mushroom ketchup.
I’ve been finding a lot of wood ear and giant puffball in MD recently. I even found both of them in my front garden!
Yay! Another video! Thank you.
I live in Fayetteville North Carolina i go to a park called mazarick park they have very beautiful mushrooms
Dotted Stalk Suillus - I like them! I look forward to them. :) as always... another very informative vid.
Slipperys go very well with Miso soup
Great video. Thank you. I have a ton of slippery jacks growing in my yard. Don’t feel comfy eating them though. Not sure about it.
Thank you Adam
Got a couple nice pickings from my slippery jack patch this fall in spite of the dry season! Still watching for a few more if temps don't drop too much too fast.
We leave them intact with skin and all, dry them and eat them in bulk later with no issues. Drying does seem to remove the issue of the slime and digestion problems, which we would get if eating fresh.
Thank you for sharing your knowledge.
The cute slimies are called "Maslyata in Russian. It's Yellow boletus and is one of most beloved marinated East European/Russian dishes. I don't know if the beloved name is a variation on slimy resemblance to slimed with butter ('maslo').
I foraged since early childhood in Latvia but living in the US, I lazily buy these cuties already marinated in Russian/International stores.
Love your videos my friend, I've learned a lot from you. Thanks 👍
Love mushrooms a lot.
Adam, can you help us learn the trees by bark?
If a tree barks in a forest and no one is around to hear it, does it make a sound?
@@chezmoi42 If a tree barks, it's a dogwood. You're welcome.
@@kbjerke TYVM!😄
@fritha grimmsdottir, I live in Indiana and have a Wonderful little guide called "Fifty Common Trees of Indiana". This little guide was a cooperative effort of the Division of Forestry, Dept. of Natural Resources, Indiana Dept. of Forestry and Conservation and Purdue University. You might try to find one for your area through your local Universities' Extension Office. My little guide is invaluable!
THANK-YOU ❤ From southern VT!!!
Thanks Adam!!! I appreciate you :)
I have never tried the slippery Jacks. But I have found them. If they are not young and small they are usually full of bugs, in Georgia.
I enjoy your passion
Suillus, my favourite. Jealous that you still get them. Thanks for the video.
I really want to be able to identify the suillus and boletes that I find this spring and summer.
Thanks. Another good video. I find this mushrooms everywhere right now, even in my front yard with few pines. Too bad it’s too close to a busy road , can’t eat it. I harvest them and try to spread them farther away from exhausts.
here in France the Suillus luteus is called Nonnette Voilée (Veiled Nonnette)
The Smurf Village was my first intro to mushrooms.......I’ve come a long way🙂🍄
nice video ..we have the slippery jacks here.... under the red pines..
Thanks for your nice videos! I'm wondering what kind of mushrooms my friend ate
Great vid great quality very informative
As usual interesting,thank you!
This one helped me a lot
Handy tip for the German folk out there. Slippery Jack is called Butterpilz in German.
Another great video thanks Adam....greetings from pymatuning.
Thanks for watching!
Watched this video hoping for info on suillus americanus... kinda bummed but still learned alot and subscribed
Is Eastern White Pine(Pinus strobus) bark edible?
Another great video. Thanks Adam. I have a basic Bolete mushroom question. Does the mushroom I harvest today come from the spores of a mushroom that fruited last year?
excellent.
I love your videos, you are exceptionally intelligent. My only question would be could you include what these mushrooms do for the body exactly? I Thank you 🌸🦋🙏
thanx adam.
Hi Adam! If you read this, could you answer a question for me? I think I found some Slippery Jacks. They're in the perfect place, near a pine, larch, and oak. The top was still pretty sticky, but it was after a frost, so it was pretty beat up and definitely not edible in that state. I noticed that the pores had turned black and was wondering if that was possible, or if it was probably a different Suillis species. Thanks!
First snowfall hit this morning.
Alleghanies gang gang
My Nibba
Roads are clear. I like seeing stuff poke thru the snow. Spring Colts Foot is always a welcome sight
First snow fall in South east tn.not much
First frost hasn't even arrived yet, here in the Touraine. Used to be around Halloween, regular as clockwork. Trees are turning, and a few leaves are falling, but much of the forest is still green.
1/4" of frosty sleet on the hood and windshield yesterday near Tulsa. 11-11-2019
Roads were barely damp because it was 74°F 19 hours earlier.
So if it checks all the boxes except having a veil or remnants of a veil on the stem it isnt a slippery jack?
Another informative and interesting video. I'm curious, with your knowledge of, basically the edible parts of nature, if you are familiar with lectins and if you have an opinion about them?
Thank you very much
I live on east coast , can you please tell me what boletes should I be aware off not to eat.
Thank you.
Liked straight from the start.
What temperatures do they grow best in ? Very cold here in Wisconsin... I’m not finding any mushrooms to eat . It makes me sad !
Thank you for these videos.
I wish you would show more about how to cook, use, make tinctures etc
Found some short stem slippery jacks the others day. Suillus Brevipes!
@@Cornstalker7273 I'm in Western Pennsylvania about 40 miles north out of Pittsburgh. it's been so dry here lately that the mushrooms haven't been fruiting as much. I've been enjoying these last couple weeks.
We got hooked on culinary mushrooms at a gourmet restaurant in Pittsburgh, serving us an appetizer of Lion's mane mushrooms. Considered to be good for the...brain.
I found one that was slimy on the cap but it had gills. Anyone know what that is?
I experienced skin itching & slight rash. Is it from spores or the sticky skin?! I have them in my garden and they're the spotted stock ones with the dark sticky skin and yellow sponge under
👆👆If you need some mushrooms,growing kits,mdma,one up candy bar and others just message the name description on Comments He also ship discreetly🍄
MYCOSTEVOR.
ON IG.
I'll sign up to spend the day with you buddy north Georgia is listening