Treasures from Banks, OR
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Geigers, October 29:
Herman, attached are a few pictures of what we think are Queen Bolete. We have a lot of what appears to be fat jacks up right now also. a lot of them are full of worms. the real young ones are good. the fat jacks bruise brown.
Not a whole lot of chanterelles this year. Some nice white ones a few weeks ago and two yesterday
Later the same day:
Herman, I went back to the spot
where we found what we think is the Queen Bolete and found some
more pushing up the moss layer.
If it has a white bloom on the cap, it might be the Queen, or Boletus aereus, although the cap is a little light for one. They are usually much
darker when I find them.
Otherwise it is probably the King, or Boletus edulis.
Doesn't matter much as they are sold interchangeably and both are taste treats.
Geigers, November 7:
Hi! Here are couple of
pictures that I just took of what we think is of Russula
xerampelina. They are coming up all over the place the last
few days. We are taking a spore print now. The stalk snaps
like chalk on the
We have an awful lot of the Suillus
caerulescens up in the later stages of melt down. Got four quarts
of dried Queen Bolete put up.
They are Russula, but as far as R.
xerampelina goes, they don't seem to quite fit the profile I have
for them. However, they are very variable in appearance, so they
can be hard to ID until you have picked a bunch.
The ones I have seen here have
reddish tones going down the stalk and the gills seem more cream
colored. The taste should be mild, and the stem is usually stuffed
rather than solid like the rest of the Russula. On the more
mature ones, you should get that shrimp odor, especially on the
I would bet these have a peppery
Let me know what you find.
Geigers, November 8:
Good morning! Rebecca said
she got no pepper taste at all. The spores are yellowish.
The stalks are like chalk on the young ones and the old ones the
stalk is hollow and does not break like chalk. I do not know what
by "stuffed" I need to lean more terms about
mushrooms. In David Arora's book "All that the rain
promises and More" he shows both the whiter stalks and ones
with the red tones.
Thanks for the info.
means it is not hollow, but stuffed with a softer flesh, kind of
yellow in appearance. Do the older ones smell of shrimp? The gills
are usually yellowish in the ones I find, even when young.
Geigers, November 9:
Since we could not really pinpoint
the ID , we did not try any of them.
They really do match pretty good
with the R. xerampelina except for the lack of the shrimp smell in
the older ones.
I need to get a microscope so I can
look at the spores. We do have the Mushrooms Demystified book. It
is very useful. We had a bit of rain today and more tomorrow
so need to walk around our property tomorrow.
Geigers, November 10:
Herman, I found a couple that did
have red on the stalks and the gills are more cream colored. No
pepper taste so Rebecca cooked up a couple and they tasted real
good. Will take some pictures in the morning, a lot of them are
overripe but new ones are coming up.
Geigers, November 11:
Picked these today, most of them
were buried in the duff, next to driveway, about 100 feet from
that same day:
2 pm, went down to bottom of
property and found more Russulas. Note the red tone running down
the stalk. Some bitter Bolete, and the last two pictures are
unknown. Walked up on two deer just below the house. It
looks like the deer have been munching on the Russula.
The rock that the Bolete are next
two are part of our bank decorations. We have all clay, no natural
I picked a couple of chanterelles.
They are few in numbers this year so far.
Are you sure the boletus is bitter
The Russula in the hand look very
much like the shrimp russula, and the yellow one with the white
spots looks like an Amanita aspera or one of the yellow variations
of the muscaria.
From me, later:
the "bitter bolete" was not bitter, and because it seems
to have red cracks, it could be a B. chrysenturon or B. truncatus.
And is was growing out of buried wood, it could be a faded
B. zelleri, all okay edibles.
Geigers, November 19th:
Herman, found this nice Bolete today. Rebecca is up the road looking for more.
Boletus edulis, or King Bolete (The Porcini). Another great find for you. They dry and store well for later meals. I have had some dried ones in sealed jars for years.
Take all you can get and either cook them for later meals and freeze them, or dry
I have yet to find any at all this year.
Perfect for a Thanksgiving meal.
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