What a gorgeous spread, though!

Strobilomyces strobilaceous, or the nearly indistinguishable and also edible Strobilomyces confusus.

I’m in Pennsylvania, USA. They’re Strobilomyces strobilaceous, an edible black bolete known as old-man-of-the-woods.

No adjustments at all! The cinnabars practically glow. Wish I had better camera equipment to capture them in situ.

My first time finding these absolute beauties. I’m not sure if they’re Cantharellus corallinus or Cantharellus cinnabarinus.

I think what we find mostly is Cantharellus flavolateritius.

Thanks for the reminder. I’d better stick to enjoying them with my eyes alone in most of the places I’ve been seeing them.

Ah, yes, I’ve had the canned ones! They’re pretty tasty. I tried a deer mushroom once, when I found one that wasn’t yet full of bugs…it was okay, but very skippable.

It has a good strong somewhat meaty flavor and a pleasantly firm texture. The little hairs/scales wilt into the rest when the heat hits them and are not really distinguishable. The stem is really tough and fibrous, so I discarded it, and merely sliced up and fried the cap. Recommend harvesting ones that still have a whitish pore surface; if it’s turned black, they’ll be too old.

Cracking green russula and old man of the woods.

Beautiful dusty purple laccaria

Fascinating! Hmm, they remind me of deer mushrooms, I wonder if they taste similar?

Ah, like the smaller cracked-cap guys with the usually slender stem? I think I’ve seen a few of those, and never very large fruitings at once, either. Understandable.

Dang. I’m glad it at least didn’t make you sick!

Ahh, that’s unfortunate. I hope you get a chance to try some in better condition someday. Here, we mostly have L. sulphureus and L. cincinnatus, which are both choice edibles.

Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe

Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.

I cut the recipe in half and harvested about half a pound.

Definitely give them a try! I was lucky, these two were actually my first time getting to try boletes. Porcini-types aren’t common in my area, and I tend to have an abundance of the really bitter Tylopilus, as well as the various red and yellow blue-bruising boletes that are tricky to ID. I’m looking forward to slowly learning and hopefully sampling more of them. Your red-footed boletes are Neoboletus?