Foraging for Porcini 2017 (At 4K resolution) 

i know I am quite randomly asking but does anyone know a good site to stream new movies online?

@Onyx Jasper lately I have been using flixzone. Just google for it =)

Thanks aranaar: your positive feedback is much appreciated.

I would never trust any 'mushroom book' or any picture of any mushroom, for identification. Books go out-of-date very quickly and many photographers have little knowledge of what fungi they have photographed. This chap is an expert www.mushroomexpert.com/ and fungalguide.landcareresearch.co.nz/WebForms/FG_About.aspx has some local info. Always do a 'spore print', and do ample research, and tread very cautiously regarding any species you don't already know extremely well. Each species can vary enormously in shape, size, condition, age, colour etc. Deadly ones can grow right beside edible ones, and they look very similar! Boletes are a relatively safe type to research (no gills), as there are few dangerous ones to mistake (mouldy or sprayed edible ones can also be quite toxic, so condition and environment are important factors). A perfectly edible mushroom can make someone very sick (allergy/gut issues/booze etc) so treat every new species as potentially poisonous to you, personally. Apart from that, a marvellous past-time and some wonderful wild food.

@@DiarmuidNZ Thank you so much for your information. I appreciate it more than you know. When I was living in Oregon USA. I was given a mushroom indentification book after learning about Morel Mushrooms, I loved it and had a lot of success after that. Plus the local state parks run free day classes ..

I didn't eat that huge one, but gave it away. I prefer the smaller, chunkier, white-pored ones. For the big, green-pored ones, I usually cut off the pores and eat the rest: they taste just as good as the younger/smaller ones.

Grazie Antonietta: I loved skiing in Italy! In New Zealand, they can appear after the last frosts - from late November (our late-Spring), until the first frosts (our late-Autumn e.g. April/May). Yes, lots and lots of rain, and no frosts, and they just love to pop up - in all their secret places :). Ti auguro il meglio and happy foraging.

Hi man: sorry about the delay, but google/utube didn't inform me of your comment: just spotted it accidentally. Amazing to hear that they also grow in the "Old Country". As kids, we would have called them 'toadstools' and run a mile :). They freeze - whole or sliced - really well: much simpler than drying/pickling. They are delicious sauteed in butter, baked in butter, in a sauce over boiled sweet-corn-on-the-cob, and in a porcini and sweetcorn soup. I've having baked ones, with Giant Puff-ball, for supper tonight :). Just butter, salt&pepper and sometimes a few slices of garlic. Yummy.

Where abouts in ireland are you foraging them?

@@DiarmuidNZ what do you mean by That?

Right now is a good time to look for them. Theres plenty of videos and books out there to help you learn how to identify the right species. Luckily theres not to many, if any, poisonous look a likes (well in Scotland anyway). Theres one called the Bitter Bolete that hence the name tastes very bitter so is usually avoided. Once you get your eye in for Porcini you know instantly when you've found one. I can tell you when you cut one open and it stains blue...chuck it. Bad sign in the mushroom world...normally meaning its poisonous. I see you wrote this a month ago so.......have you found any yet??????? :)

I'd like to find some too, also from Tasman region :)

Grazie Bruno.

Yes Ana, they grow during Autumn, in Temperate climates.

Apparently they are more common in the northern hemisphere, particularly Europe and north America. I cooked some for the first time few days ago... sooo delicious!!

Me to Lazy. Absolutely delicious! Still having a hard time getting my mum to eat any of them though. She says she's "still waiting for me to die." hahaha thanks mum. Are you drying them out to or just gorging while they're fresh?

If you watch all my mushroom vids, and read the comments, you should pick up a bit of info. I always recommend sticking with Boletes (easy to identify - as no gills): Birch Boletes (Leccinum scabrum) are the easiest, as they only grow under Silver Birch Trees. Slippery Jacks are very common, but I don't bother eating those (remove slimy skin and cut off pores). Due diligence: never eat a wild mushroom unless you are 100% certain of it's identity, and know it's Latin name, and it is in great condition (no mould/not too many bugs), and from a nun-polluted/non-sprayed environment, and has been cooked thoroughly, and only try a small piece on any given day until you are certain you have no adverse reaction/allergy/side-effects. We are all unique, so even a benign edible fungi can make some people sick.

Thanks Sam. I think you mean 'NZ Boletes that are unsafe...': Boletes have pores and no gills. Porcini is one type of Bolete. Any Bolete that is old, or mouldy, or nuked by Ecan, or in dodgy soil may be unsafe to eat. The healthy 'Boletes' that I show - Procini; Birch Boletes; Red-cracked are fine. Others types of Bolete don't do it for me ('Slippery Jack'; Granulatus etc). I have never seen a 'poisonous' Bolete in NZ (red/yellow/black colours) and have never tasted a 'Bitter Bolete'. Tread very cautiously, like I did on the Velvet Shank vid.

@@DiarmuidNZ I'm considering slowly taste testing a cooked austroboletus neveus

That's a lovely comment, Katrine. Finding them certainly has a bit of magic about it. Elusive and luxurious.

I'm not sure about the North Island, but they do certainly grow way further afield than Christchurch. Perhaps ask your local foraging/mushroom club/uploaders.

@@DiarmuidNZ will do cheers...you still riding dirt bike,mines been sitting unused for a few years now.

@@philjoy6635 Sold both XR's several years ago: a risky and expensive hobby! I find fishing, foraging, hunting and snorkelling way more sensible and enjoyable nowadays.

@@DiarmuidNZ yea my 03 KTM has sat idle for a few years, lot of mountain biking now good tracks close an no trailer an driving 2 hours to a track,

The bigger they grow, the more prone they are to being buggy. Some little bugs and little bug-holes are fine by me (and many top chefs). Once the pores turn olive green, I tend to shave off some or most of the pores, as these are the least tasty part, and the least digestible part. Otherwise, the main cap and stem flesh is as good and tasty as smaller/younger ones. Cook long and thoroughly until the flesh goes a sort of 'golden' colour. Add onion and garlic and loads of butter for a special treat.

Yes Duncan, you certainly may ask, and you no doubt understand that I also may choose not to disclose any secrets to you. The South Island of NZ has them, and so does Wellington. Happy foraging.

@@DiarmuidNZ thanks for the reply. I translated the comments on your videos from Thai to English to reveal the locations you’ve disclosed on your other videos. Thanks!

@@duncannewzealand6508 Yes Duncan, I recall giving a few helpful hints to a commenter from down Dunedin way. Happy hunting: it's a wonderful experience when you latch onto a productive Oak/Pine/Birch/Poplar/.. tree.

Indeed they are: a wonderful natural delight to find. Thank you for appreciating them.

Thanks Blake.

Thanks Jimmy. Have a new one to upload shortly.

@@DiarmuidNZ look forward to it !

Canterbury, South Island. I think there may also be some around Wellington.

Hello Fai, they are not easy to find. I recommend you watch videos made by your local foragers. There may not be any in your area. They grow under many different types of tree. I suggest you start by searching for more common, edible Boletes, such as Leccinum Scabrum (Birch Boletes). Happy foraging :).

Thank you for your appreciation 'Passion': yes, it was a wonderful day for foraging, and I feasted on those mushrooms for a good year. Happy foraging, Diarmuid

Grazie, Ninnico.

Grazie, Claerius.

Some cut the stems, others pull out the whole mushroom. My understanding is that neither approach damages the overall mycelium. After years of uprooting them, I have found more growing in that same spot than ever before. The mycelium can cover a huge area. There are no spores in the roots or stems (they drop from the caps). Perhaps when your expertise improves you will be less 'alarmed' and more appreciative of free educational videos.

@@DiarmuidNZ I had wondered the same thing, and heard the spores drop from the caps so its good to hear your thoughts :) Awesome vids btw

@@flowdancefitnessmotuekawit6757 Thanks Ngaire: glad you appreciate the vids.