I’ve been checking on my mushroom crop under the fir tree and raised one of the branches to view a whole bunch more mushrooms that I had not seen before:
These ones look to be a bit old for eating but they made for a nice picture.
Finally, today I harvested one of the newer ones and looked it up for identification. Based on the color of the cap and pores and how they turned brown on bruising, I think I have found a match: Chicken Fat Suillus
The edibility is listed as ‘good’ so I figured I would try one of the caps. I tried a small piece raw and the flavor was alright. Here it is all chopped up and ready for frying:
It fried up very moist and got more slimy with frying. I sat down to some cooked up with garlic and butter for a taste test for lunch today. A bit slimy in texture and very reminiscent of chicken fat. Taste is not bad but not choice. Perhaps eating them in a savory tomato based sauce, soup, or stir fry, might make a better tasting meal.
Not dead yet. Wish me luck, if I don’t post again for a year or more you all can probably guess what might have happened. LOL.
In other mushroom news
Found an article today about some theories about how mushrooms might be helpful for bees. Apparently someone noticed that bees like to eat the fluid that comes off the mushroom mycelium often moving wood chips to get at the moisture.
You can read more about it here if interested: How Mushrooms Might Save the Bees
I’m glad I have mushrooms growing in my yard. Even if they are not the most excellent to eat they do provided a variety of benefits.
Thanks for reading! I always value your support and comments. The pictures were taken by me with my Galaxy S9+. Text and graphics copyright 10/7/2018 steemit.com/@lightsplasher & weku/@litesplasher.