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Publicado el 28 de junio de 2016 a las 09:11 PM
por jefffryett
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Apparently as a general rule the younger the specium, the more immature the spores are, so the more likely to be easy to eat and avoid tummy upsets with the more mature spores. I have personally tried the following:
a) Wine-cap Stropharia. Definitely get them when they are small and young otherwise they are full of bugs. Would collect again
b) Ear Fungus. Have collected and dried (almost disappeared) and then added back to soups / stews. Also used fresh in an Asian style soup. This had virtually no cooking. Found the no cooking fresh ones less chewy than the dyhdrated then stewed ones.
c) Dotted-stalked Suillus (Suillus granulatus) / Suillus pungens. These look identical when more mature. I started eating them once ID'ed them as S. granulatus, but think they may all have been S. pungens. Fortunately I have yet to come across a poisonous suillus in my readings. These don't store well. I removed the skin over the top, as this was recommended. Also removed the spore layer as this was optional. Fried once stewed with other fungi other time. They hold a lot of water, so when frying don't need to add liquids, and need to evaporate off some of the moisture otherwise would be a bit slimy.
Possible edibles. This is list of what I would consider possibly edible, but no record of it being eaten in NZ.
Laccaria. A complex genus, and most are small. But I did get a hand sized one. Overseas this genus appears to be mostly edible (ie as yet I haven't come across a poisonous one)
Armillaria. These are considered delicacy's overseas. Even though from reading they need to be boiled to remove the toxins (!!). NZ species appear as yet undescribed edibility.
NZ is a petty fungi-phobic culture, so full of fear of trying wild fungi. Once I found this way of trying new fungi, it gave me ways to try new things without worrying that I am doing to make my family sick. The good news if you eat fungi and you get upset tummy, nausea, diarrhea it is just a passing symptom and although unpleasant will give not lasting harm. The nasty fungi are the ones that kill your kidneys / liver and this takes a day or so to start to show up.
a) Follow your fungi through its life cycle. That is know what it looks like when very young, through to mature. In this way you can notice if it is indeed the fungi you think it is. Some fungi when young are easily mis-identifiable eg mistaking amenita for puff ball. And gill color can change as the fungi matures.
b) Harvest a fungi. Then cut a small amount off. Cook / prepare as you are planning to do. Then eat / feed this to a healthy adult who has no liver problems. Put remainder of fresh fungi in fridge. This is so if something does go wrong, you can take it with you to medical people so they can ID / research it etc. Don't have alcohol with this sample, and no more for a day or so. Wait at least 5 days. If no problems go to step (c)
c) Now prepare a dish of this fungi, again putting a sample aside. Then feed this to adults with healthy kidneys / livers. Hopefully not gastric upsets, or any nasty problems kicking in after a day or two.
d) Know you have an edible fungi, so you can feed to kids, family etc.
Also the more mature a fungi is, the more mature the spores are. And it is the mature spores that can often cause tummy problems. So the older the more likely to get a reaction. Also the mature ones can often be full of fungi fly maggots. They enter through the stem, and eat out the insides. So looks ok from the outside, but the inside can be eaten out.
Could you swing this into a new journal entry @jefffryett
Comentarios
Apparently as a general rule the younger the specium, the more immature the spores are, so the more likely to be easy to eat and avoid tummy upsets with the more mature spores. I have personally tried the following:
a) Wine-cap Stropharia. Definitely get them when they are small and young otherwise they are full of bugs. Would collect again
b) Ear Fungus. Have collected and dried (almost disappeared) and then added back to soups / stews. Also used fresh in an Asian style soup. This had virtually no cooking. Found the no cooking fresh ones less chewy than the dyhdrated then stewed ones.
c) Dotted-stalked Suillus (Suillus granulatus) / Suillus pungens. These look identical when more mature. I started eating them once ID'ed them as S. granulatus, but think they may all have been S. pungens. Fortunately I have yet to come across a poisonous suillus in my readings. These don't store well. I removed the skin over the top, as this was recommended. Also removed the spore layer as this was optional. Fried once stewed with other fungi other time. They hold a lot of water, so when frying don't need to add liquids, and need to evaporate off some of the moisture otherwise would be a bit slimy.
Possible edibles. This is list of what I would consider possibly edible, but no record of it being eaten in NZ.
Laccaria. A complex genus, and most are small. But I did get a hand sized one. Overseas this genus appears to be mostly edible (ie as yet I haven't come across a poisonous one)
Armillaria. These are considered delicacy's overseas. Even though from reading they need to be boiled to remove the toxins (!!). NZ species appear as yet undescribed edibility.
Might me more.... .
How to safely try eating new fungi.
NZ is a petty fungi-phobic culture, so full of fear of trying wild fungi. Once I found this way of trying new fungi, it gave me ways to try new things without worrying that I am doing to make my family sick. The good news if you eat fungi and you get upset tummy, nausea, diarrhea it is just a passing symptom and although unpleasant will give not lasting harm. The nasty fungi are the ones that kill your kidneys / liver and this takes a day or so to start to show up.
a) Follow your fungi through its life cycle. That is know what it looks like when very young, through to mature. In this way you can notice if it is indeed the fungi you think it is. Some fungi when young are easily mis-identifiable eg mistaking amenita for puff ball. And gill color can change as the fungi matures.
b) Harvest a fungi. Then cut a small amount off. Cook / prepare as you are planning to do. Then eat / feed this to a healthy adult who has no liver problems. Put remainder of fresh fungi in fridge. This is so if something does go wrong, you can take it with you to medical people so they can ID / research it etc. Don't have alcohol with this sample, and no more for a day or so. Wait at least 5 days. If no problems go to step (c)
c) Now prepare a dish of this fungi, again putting a sample aside. Then feed this to adults with healthy kidneys / livers. Hopefully not gastric upsets, or any nasty problems kicking in after a day or two.
d) Know you have an edible fungi, so you can feed to kids, family etc.
Also the more mature a fungi is, the more mature the spores are. And it is the mature spores that can often cause tummy problems. So the older the more likely to get a reaction. Also the mature ones can often be full of fungi fly maggots. They enter through the stem, and eat out the insides. So looks ok from the outside, but the inside can be eaten out.
Could you swing this into a new journal entry @jefffryett
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