My friend forages for porcini mushrooms out near Tahoe. I thankfully don’t like mushrooms, so he’s not offended when I decline, but idgaf how good he is at finding them, it only takes 1 fuckup and you’re dead. He says there’s no mushrooms that look like it and as long as you only look for that one, you’ll be fine. Frankly imo mushrooms are nasty as hell even when you get the kind you know won’t kill you at the store. I have no desire to risk my life to eat wild fungus.
i mean porcinis really are basically impossible to get wrong, presuming it’s the same as here in sweden there is like 1 species that will give you stomach issues and it’s fucking bright red. Again it depends on area but here it’s literally as simple as “if the underside of the hat looks like a sponge, it’s safe to eat” and a proper food-quality species will taste nice and nutty.
IMO the best usage of mushrooms is drying them and putting them in stuff like stew and sauce, either in big chunks so it gets a meat-like texture or ground up to maximize flavour extraction.
My friend forages for porcini mushrooms out near Tahoe. I thankfully don’t like mushrooms, so he’s not offended when I decline, but idgaf how good he is at finding them, it only takes 1 fuckup and you’re dead. He says there’s no mushrooms that look like it and as long as you only look for that one, you’ll be fine. Frankly imo mushrooms are nasty as hell even when you get the kind you know won’t kill you at the store. I have no desire to risk my life to eat wild fungus.
i mean porcinis really are basically impossible to get wrong, presuming it’s the same as here in sweden there is like 1 species that will give you stomach issues and it’s fucking bright red. Again it depends on area but here it’s literally as simple as “if the underside of the hat looks like a sponge, it’s safe to eat” and a proper food-quality species will taste nice and nutty.
IMO the best usage of mushrooms is drying them and putting them in stuff like stew and sauce, either in big chunks so it gets a meat-like texture or ground up to maximize flavour extraction.