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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.
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!
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
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.
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!
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.
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!
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.
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.
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.
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.
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.
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
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
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.
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.
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.
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!
@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!
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.
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.
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?
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?
@@michaelspunich7273 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.
Hi Adam, we found mushrooms at our cabin and I was searching the Internet to identify them ( wanted to cook them :) when I came across your video , which is so very informative by the way. Could you please put my mind at ease and let me know if there is an poisonous look alike for the Chicken Fat Suillus Mushrooms? Thanks
Hi Adam, I wanted to write a constructive comment regarding the dotted-stalk suillus. First of all, I am not an expert on mycology even though I know some things, I am learning along the way. However, I am quite familiared with the Suillus genus and that is because it is one of the most common mushroom genus in my country. I would point out the third mushroom you have described is lot Suillus granulatus nor its NA variety but a different species entirely and, that would be Suillus bellinii. It shares the same habitat and growing season of the real Suillus granulatus and the brown spots in the apex of the stalk. What it actually different from the real dotted-stalk suillus is that young specimens display a light brown almost beige cap that becomes brown with age, unlike the Suillus granulatus that has a brown cap from the beggining to the end. It is also interesting to point out that Suillus bellinii (the champagne suillus/bolete) exudes some droplets from its white, young and compact pore surface. So, in conclusion, I would say that the mushroom you described as being Suillus granulatus is actuallly Suillus bellinii. I really enjoy your enthusiasm and knowledge. Thank you, Francisco.
