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Get a truffle hunting pig or dog, a jaunty hat and you're all set. Well, it's probably harder than that but someone's gotta get 'em.
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I worked with one of the people that ate the "death caps". It was his mom that picked them and cooked them for dinner. She was from Viet Nam and thought they looked exactly like the mushrooms she had picked as a kid there. They were quite lucky to all survive. They were flown to 5 or 6 different hospitals around the country for emergency liver transplants.
There are far more safe to eat mushrooms here than deadly but it's not worth the risk if you don't know what you are picking. If you really want to grow and eat mushrooms, I suggest finding some of the "kits" that you can but from places like Fungi Perfecti. They produce well and you know for sure that what you are eating is safe. Many of them can be transferred outside afterwards and will continue to produce mushrooms if you prepare the location correctly.
I only like the little button mushrooms I get in a can from super walmart.. They are made in china!!
I've been a Mycophile for close to 50 years.
Fellow Mycophile?
Probably grown in human waste. Like their shrimp are fed.
Its why I won't buy anything from there period.
I used to like shrimp, but now only eat pacific or gulf shrimp.
Isn't there some sort of Mycophile registry you're supported to be on so that the public knows who and where you are, and aren't Mycophiles supposed to not get any closer than 500' from fungi?
That is one of MANY reasons I will NEVER knowingly eat ANY foodstuffs listed as coming from China in any way, shape, or form... I won't even feed my pets anything from there.
The Death Cap
That is NOT a Death Cap.
lol, I know, but when you don't know any of the mushrooms, they all are the Death Cap to me
Two of my favorites are the Chantrelle (fall) and Morels (spring) are very easy to spot and identify.
Redcap, what do they taste like? Are they good for addition to meats, or soups and potlucks, or are they best cooked and served alone? As in lightly cooking them in olive oil or butter?
Redcap, what do they taste like? Are they good for addition to meats, or soups and potlucks, or are they best cooked and served alone? As in lightly cooking them in olive oil or butter?