Dan, can you do a video about all the different poisons in the woods? Like ivy and what not? Would love to see an in depth video on these and how to handle them
Two years ago I found a huge bloom of these things growing on a dead Oak stump outside the therapy center my wife was attending after knee replacement. It's a great mushroom to cut into strips, bread and deep fry just like you would for chicken tenders. They even taste a lot like chicken and definitely have the texture of fried chicken when cooked this way. If you don't tell anyone what they are, they will probably think it's chicken strips, but don't do that, because you should first eat a small amount, wait awhile for a reaction before pigging out on them. All edible mushrooms have the potential to upset some people's stomachs, so go easy until you know you get along with your fungus. As Dan said, they are easy to identify and only a very young child would mistake them for the poisonous orange mushroom you might encounter, once you've seen some photos. They will keep in the freezer until you find more next year, usually in the same spot, when the conditions are right.
Great find! Chicken mushrooms are not only edible but also medicinal as well. Tender parts to cook; harder parts for tea or tinctures. Easy to make tinctures out of them with strong vodka.
, there are three subspecies of chicken of the woods mushrooms and one of them causes me great distress so I don't touch them anymore period maybe if you're eating them for the first time just have one bite
Unfortunately, mushrooms bother my stomach raw or cooked. Have never found a mushroom that didn't cause GI distress. But good info, if I need to feed others. Thanks Dan.
Mushrooms = gout for me. Have a bunch, those who don't have this cursed condition.😊 The affliction is caused by the body not being able to rid itself of excessive purines, a protein present in mushrooms, organ meat, red meat, turkey, and shellfish, as well as some vegetables and several species of fish.
I found a hen of the woods last fall and I chopped it up and ate part of it it weighed over 5 lb lol... It doesn't have gills because it's not a mushroom lol it is a fungus but not all fungus are mushrooms... This one is one of the foolproof four just like you said my friend if no gills you are good to go you came up with the humongous cache there !!🙂
Hen of the woods(grifola frondosa)is quite different then these laetiporus sp. You are splitting hairs with the fungus vs mushroom statement. In all of my foraging groups we(even mycologists)refer to many species as mushrooms and fungi interchangeably.
Dude, no cooking portion of the video? Man that’s messed up! Show us how you cook them up brother don’t just tell us. I want to see that mess happening.
OMG, Dan! Because of this I was able to spot, harvest, cook, dry and share with neighbors about 10 pounds of chicken of the wood!! I just finished dehydrating them. Got tons of mason jars for the winter. Can't wait to make soup! Thanks!
If you can catch them early enough, they are amazing. If you find them after they get fibrous and tough, still good to dehydrate and pulverize to add flavor to dishes or for medicinal use. Thanks and stay well, Danno!
Chicken of the woods is an amazing mushroom when found early and fresh!!!! Another good identifier is that the cap is a little wavy in appearance. They go perfectly with a nice juicy steak!!!! Great find.
a fellow Iowa RU-vidr found 2 HUGE clumps of this mushroom during a June camping trip,those were as big as our heads !!!!!! that bucket should last you a couple days
Dan,,,, Come’On now,,!!!! Grab the Bacon , onion and let’s cook them Up,,,!!!!! Track Shawn Kelly down, he’s always got some bacon 🥓 and a pan,,,,!!! How about a Wild Cooking Video,,, Joshua
I would suggest dehydrating them and storing them in vacuum sealed jars in a dark, cool place. Just to freeze them takes up a lot of room in the freezer. Also, after cleaning, set in direct, full sun for 10-20 min. Mushroom will store vitamin D2. Setting in direct sunlight you can double even triple the amount of vitamin D in the mushroom. In one way I'm happy people are learning about the benefits of mushrooms (even store bought button mushrooms) but on the other hand, we mushroomers don't like the competition for what's out there! LOL
Good stuff. I have always wanted to go out and pick wild mushrooms, but I know next to nothing about which are safe or not. Now I have a place to start.
Please leave some where you harvest them. Never forage 100% of something in the wild, because there might not be any next year! Also, use a bag with holes to carry them, like mesh or burlap so the spores (babies) can float off of them while you harvest and hike out. Thanks for the video, man. Also search Paul Stamets if you want some really crazy cool in depth mushroom knowledge. He literally wears a hat that is "mushroom leather".
Nice to see you doing this. Check out sam Thayer's books.... you'll find almost 90% of the stuff outside your door is edible at some point in the year... true freedom in my opinion
Could you show and inform about poison ivy, poison oak, poison sumac, what they look like; how to avoid; different looks during seasons, how to or what to do when accidentally come into contact with them
I like mushrooms but I'm not really willing to take the chance of eating mushrooms out of the woods I've recently started to grow mushrooms I'm starting with portobello I'm going to grow turkey tail and lion's mane and blue oyster
Perfect timing on this video. I'm not a mushroom man myself but just happen to stumble across a couple of these yesterday and was wondering if they were edible. Good to know for survival purposes. Thank you.
@@Rooster72 Here in Southern New England I have found chicken of the woods in 3 or 4 places and they always seem to be fond of colonizing an oak tree stump that is still rooted in the ground and snapped off about 10 to 20 feet above ground level.
You should always slice or tear them length wise to the base . Look inside the torn portion and it should be white inside if there are teeny black dots those are beetle larvae. The dots are the head of a teeny maggot. Also it's a good one to learn getting a spore print. They print white. Thanks Dan!!
I'm new to this so excuse my ignorance. If there are worms then should the mushroom be discarded or just cut around the worms? I also sound some and cooked them and they weren't right. They were chalky, crumbly. Did I over cook or were they to old? Thank you for any info
@@fyrebugg9354 first thing I would recommend is getting a national audubon field guide to mushrooms. It will educate you a lot. I usually just discard the pieces that have insects or sign of insects activity. If they were chalky and crumbly I'd say they were a bit too old. If by chalky you mean there was white residue that was spores and it was getting old. The spore print is white with chicken of the woods.
@@denvercriss78 thanks a bunch it's hard to get clear info from the internet. Just to clarify, my first COTW taste smell and texture was chicken, delicious. Next COTW I sauteed same, high heat for moisture for a few minutes then sauteed with a little olive oil and butter, seasoning. Smell like chicken, taste meh, texture crumbly and dry. That's what I meant like chalk.
I did some research on Jack O Lantern mushroom after watching this. They are much more similar to and confused with chanterelles than chicken of the woods, especially the Eastern variety which is what grows in North America. I also read that you should avoid picking chicken of the woods from the stumps of coniferous trees since the resin can have gotten into the mushroom.
Not always the case, omphalotus illudens can look much more like laetiporous sp. then cantharellus sp. in many cases. Either way with just a little research and experience they are easily distinguishable.
If you collect mushrooms in a basket it helps spread the spores as you walk. Also tapping them with you fingers or fucking them where you collect the releases spores in the area you know they will grow. I like the idea of both myself.
Hey hi! Born & bred in Pottsville, now I live in MA but was just home this past weekend for my summer camp reunion in Bear Creek near wilkes-barre. Found a big old bloom and just wanted to double-check my ID and found this video! So glad to hear about a business like this flourishing back home. Checked out your website and I'm a fan.
Lots in Washington west coast forest.. please do not, do not, rip by hand,, use a sharp bladed knife and cut away from rot that e ter the bark or dying trees. two maybe three reasons for knife. 1: Shrooms roots, be they in ground or on logs, have anunder ground fine threaded slider web looking .matrix or rooting bed and unseen atop ground underground can extend hundreds of acres inn some shroom patches. If you rip zhroom out of ground you tear holes in that matrix. Shroom spread by spores dropping from plants before they rot, and by pulling you may be destroying many more shrooms . 2: By breaking loose you also damage the shroom stems, and by time you get home the stem will be so bruised as to be unedited, a d in some types the stems , stalks,, are meatier than the petals. Chicken of woods must be picked as it is growing or it becomes as hard and tough as the wood it is o. And taste like crap.. Got young woodsman.n or woman woods partner a neat treat is to find an interesting fairly large or shaped one to pick later in year. Take your knife or pointed stick and write their name on it, must still be growing, and. Later the shroom turns to varying shades and patterns of grey color, and their in that very hard shroom their name will of grown and be visible. 3: , Have found as large as 3' diameter of d o es thatcollosed sta ding tree ontours and as they dry can e bowl shaped or look like rocks and boulders ofs rocky terrain. Cut from tree and let fully dry then varnish then heavilyand can find many decorative uses or can use as planter for small lflowers. OR a carve FLAT GROWING P3TALS as wild animals or buy small porcelain figures pla t ferns on larger and make forest scenes.. Carvel figures while leaving attached to main, animal that will heal, grow into grey white.squirrs, deer,, bear, beaversr. etc. Most dedicated shroomers act as if their patches are gold mines and kept secret By cutting, rip apart soggy or dried with sores and throw chunks around old areas or new as well.. Sadly pay for permits owd limits now in place, as shroom vales grow, some worth over dollar an ounce, teams of pickers are hired and paid by pound and will strip an area of every shroo. ,EVERY SHRLOM SERMS TO BE USED BY ASIANS, and they run pulling and jerking shroo.s thereby ruining that .atria and leaving none so spores can reproduce.
Picking, cutting, pulling, either way is just like harvesting an apple off of a tree. The actual fungi or "mushrooms" are the reproductive fruiting portion of the organism. Through spreading spores, many people will shake the mushroom around the tree to help it reproduce. The actual organism is the mycellium underground in some cases or in the decomposing wood in other cases. Many times if you find laetiporous sp. It will come back when the same weather conditions present themselves for several years, same with many different fungi species.
@Coalcracker, You're a good man, glad I found your channel. With the Great Reset here I'm addicted to your channel, learning life saving tips. Thank you.
Hey Dan, I was looking for a video of yours I'd seen before. It was the stool you made with a small tripod and lashings. I looked through your entire video collection and couldn't find it again. Did you take it down? Or am I just blind?
🤠👏👏👏 nice one Dan! I find the easiest way to identify the shaggy ink cap mushrooms is look for one in the clump already disintegrating and getting 'inky', if in doubt because there's no 'inky' one - come back in a day or so🏕👍.
I just learned about these couple weeks ago and this past week I just went looking for some for the first time and found some the first 5 minutes!!!! I'm in Indiana and found a bunch of it on old dead oak that was down. I put several lbs in the freezer and been eating some about every other day. I fry it in egg and flour until golden, about 5-7 minutes. Tastes great!
