Despite its foul smell, the mushroom is not poisonous and immature mushrooms are consumed by some. Probably because of its reputation as an aphrodisiac.
Sunday, August 30, 2015
Yellow pigments in tooth fungus
Hydnellum geogenium
The name comes the Greek hydnum meaning spongy plant or fungus.
Fruitbodies of the fungus contain a yellow pigment compound called geogenin.
Inedible
The name comes the Greek hydnum meaning spongy plant or fungus.
Fruitbodies of the fungus contain a yellow pigment compound called geogenin.
Inedible
Boletus calopus
Bitter Beech Bolete
Besk rørsopp
Inedible
Gray almond waxy cap
Distinct smell of almond essence
Edible if you like the smell
Video in French with English subtitles
Grey spotted Amanita. Recently pronounced edible by Norwegian mycologists.
Recently pronounced edible if well cooked by Norwegian mycologists.
Not recommended for amateurs who cannot differentiate between Amanitas.
What is purple and grows by spruce?
Growing in spruce forests
Supposed to smell of pencils
Not edible
Boletus appendiculatus or B. subappendiculatus?
The choice Boletus appendiculatus (Messingrørsopp) normally grows with oak.
This mushroom was found in Norway in a pine/spruce forest.
Perhaps Boletus subappendiculatus?
Edible
Edible
Just for looking . Not the cooking pot.
Spot the difference!
The Russula queletii grows near spruce, the Russula sardonia near pine.
When compared side by side, the Russula sardonia can be seen to have a darker, redder stem.
Both inedible. Sharp taste.
A mushroom that blushes
Aptly named The Blusher as the mushroom turns reddish when cut or bruised.
Edible (when well cooked)
Friday, August 21, 2015
Friday, July 24, 2015
Finally, the season begins...
A nice group of chanterelles ready for the picking.
Cantharellus cibarius/kantarell.
The grandpop of Agaricus arvensis/Åkersjampinjong
Monday, June 1, 2015
Morels: before and after
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| Dehydrating is supposed to reduce the weight of fresh mushrooms by 90%. As you can see. |
Saturday, May 30, 2015
Morels with "edimentals" of the season
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| Stephen Barstow coined the term "edimental" to describe plants which are both edible and ornamental. |
Here is another pasta primavera with morels, ramp flowers, Hylotelephium maximum (smørbukk) and seeds from Ulmus glabra (almenøtter).
Monday, May 25, 2015
O happy day!
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| Come to me, my beauty. Morchella elata/Morel/Spissmorkel |
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| The best Spring can offer: St George's Mushrooms and Morels |
Thursday, May 21, 2015
By George!
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| Found 21 May 2015 |
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| Follow the mushrooms! |
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| Turn the mushroom and smell the gills. A bunch of newbies said they smelled petrol, rancid oil, walnut and even something fermented. However, according to the "official" literature in Norway, St George's are to smell mealy (wet flour) or even of pancake batter. Go figure! |
Saturday, May 16, 2015
Finally, morels on my plate
Morchella elata/Spissmorkel
Tomorrow is 17th of May, the Norwegian National Day. But as far as I am concerned, the main celebrations are today as I found morels for the first time this season.
Pasta primavera with spring asparagus, filet of beef and, yes, crispy fried morels.
Looking for the old guy in Ringerike, Norway
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| Sarcosoma globosum/Svartgubbe |
Monday, May 11, 2015
Spring mushroom foray in Kjaglidalen, Norway
Kjaglidalen in Norway is a nature reserve on the outskirts of the capital of Oslo. Every spring Prof Klaus Høiland leads a foray to the valley to look specifically for spring mushrooms, including several Morchella species. The valley is known for its unique flora, fauna and geology. The rule is that one is not allowed to pick anything from the forest EXCEPT the mushrooms. Sometimes mycological justice does prevail.
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| We found the elusive Discina gigas (Snowbank false morel/Blek sandmorkel) |
Discina gigas was a first for many in the group.
Unfortunately, no other morels were found.
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| Sarcoscypha austriaca (Scarlet elf cups/Skarlagen vårbeger) lined both sides of the walk |
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| Matteuccia struthiopteris (Fiddleheads/Strutsevinger) and Anemone nemorosa (Wood Anemones/Hvitveis) |
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| Fiddleheads and scarlet elf cups Strutsevinger og skarlagen vårbeger |
Sunday, April 12, 2015
Ramps in Spring. The sign that morels are around the corner!
 In Norway, we do not have a tradition of harvesting the bulbs. Only the leaves. |
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| Pickled buds of ramps, Momofoku-style (I halved the sugar) (left) The green goodness of puréed ramps with rapeseed oil and sea salt (right) to be used with EVERYTHING |
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| The price of ramps at the supermarket: NOK 332 pr kg (About 19 US dollars a lb at the current exchange rate) |
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