Hey Phil... A Thought!

[Leonard]

Have you thought about adding a place were we can talk about mushrooms??

I know a lot of people go out hunting morals in the spring.. But there is a whole lot more edible mushrooms out there...

like this Chicken of the woods..

another one..

Dinner

Parasols and Milky's

BIG ol'Oysters

and the one that taste like crab meat..

comb tooth

[Daryk Campbell Sr]

Good pics, how about some more info on how, when, where to find them, and the best types of usage. Being a city boy, I don't really know much about mushrooms, other than if you eat the wrong ones you get very sick or can die. Therefore, I have only eaten ones I have bought from the grocery store or the restaurants. Not sure I trust myself to be a guinnea pig.

[Phil Lilley]

I've seen some in the woods close to the dam but have no idea what's good and what's not. Good info- thanks.

[Jack Jones]

I'd find this topic interesting if we could start a forum on it. I like shrooms but have no idea on finding them myself. Like Daryk, I've never not bought them.

[exiledguide]

I'd be interested I have no idea what ones are safe to eat...........but would like to know.

[BilletHead]

Maybe a general wild food forage forum. We found some hens a bit ago.

BilletHead

[jdmidwest]

Maybe a general wild food forage forum. We found some hens a bit ago.

BilletHead

Even better idea, a broader spectrum topic of discussion.

Several have popped up in the yard but have fizzled soon. I have seen some red topped toad stools, a few boletes, and the start of some puffballs. But the puffballs never get bigger than an inch.

[Leonard]

Wife had a Dr.appt today..

we pulled into the parking lot, drove to a spot right next to a big old oak tree.. really nice shady spot...

stepped out walked out away from the tree.. and on the ground..

A big Hen of the woods mushroom

[Leonard]

Maybe a general wild food forage forum. We found some hens a bit ago.

BilletHead

This would be a awesome idea..

there is a lot of wild edibles out there..

it could also be a place to post recipes.. like..

**** Dandelion wine***

• 1 package (7 g) dried brewing yeast
  
• 1/4 cup (60 mL) warm water
  
• 2 quarts (230 g) whole dandelion flowers
  
  • Using 2 quarts+ of just the petals can make for a less bitter wine.^[2]
    

  [*]4 quarts water (3.785 L)

  [*]1 cup (240 mL) orange juice

  [*]3 tablespoons (45 g) fresh lemon juice

  [*]3 tablespoons (45 g) fresh lime juice

  [*]1/2 teaspoon (1.25 g) powdered ginger

  [*]3 tablespoons (18 g) coarsely chopped orange zest; avoid any white pith

  [*]1 tablespoon (6 g) coarsely chopped lemon zest; avoid any white pith

  [*]6 cups (1200 g) sugar

Wash and clean the blossoms well. Think of it as a fruit or vegetable; you don't want bugs or dirt in your food. Remove all green material.

Soak flowers for two days.

Place the blossoms in the four quarts of water, along with the lime, orange, and lemon juices.

Stir in the ginger, cloves, orange peels, lemon peels, and sugar. Bring the mix to a boil for an hour. This creates the 'infusion' that will later become wine after fermentation.

train through filter papers (coffee filters are recommended). Let the infusion cool down for a while.

Stir the yeast in while the infusion is still warm, but below 100 degrees F.

Cover it and leave it alone, let it stand overnight.

Pour it into bottles, poke a few holes in a balloon and place over the tops of the bottles to create an airlock, to keep out unwanted wild yeasts, and store them in a dark place for at least three weeks so that it can ferment. At this point you now have wine.

Rack the wine several times, optionally. Racking means waiting until the wine clears, then siphoning or pouring the liquid into another container, leaving the lees (sediment) at the bottom of the first container.

Cork and store the bottles in a cool place. Allow the wine some time to age. Most recipes recommend waiting at least six months, preferably a year.