Mushroom Foraging early September, Dyers Mushroom special

[@mezzirising]

Yesssss please do a video on dying fabrics! I would so love to see that. Thanks for making awesome content. I love how knowledgeable you are and the fact you share is even better. Thanks, from Vancouver Island. ♡

[@chrisatkinson5495]

I was lucky enough to find white chanterelles yesterday on my hike and a very tasty find

[@MicheleMorrone-zl4zq]

@VesterTripps 🍄❤️

[@MicheleMorrone-zl4zq]

On I,G 🍄

[@alexduvall2007]

Great way to incorporate the "mushroom kingdom" in your logo!!! Hahaha awesome!

[@halfdead422]

Hey really new into mycology I am loving taking photos of mushrooms while out playing disc golf. Thanks for all the great information

[@dkennedy4459]

Cool to see chicken of the woods at such an early stage of development. Nice close up of Gunner!

[@Key369NikolaTesla]

I actually just ate, after harvesting today in a class, what looks exactly like the red belted conch. We cut the outside edge off. Here in Wisconsin west of Green Bay. A few seemed very soft even a bit mushy on the edges as I picked & cleaned them.

[@melickshma]

I found some groovy mushrooms the other day.... A nice little Custer on a tree stump .

[@mitrawets]

Great video! Thank you from Seattle!

[@boxingstarcmbballer8797]

Found my first lobster mushroom ever here in Western Maryland yesterday and bear’s head tooth for first time as well also a bunch of Honey mushrooms even with the super dry weather was able to find them yesterday. Awesome score 😎

[@kenrenner-cw8zn]

Out west last weekend the upper Quinault river we found mostly lobsters.

[@mushroomwonderland1]

Nice!

[@martinmix7464]

Thanks for all the great information! I don't have a lot of great mycological society options here so these videos have been super informative and fun to watch. It's been such a bountiful year here in Georgia and up in Michigan. The identifications you show here have helped me a ton (for the inedibles, I wouldn't base edibility on just a video). For chicken of the woods, have you noticed a white wine smell when sautéing just in butter? Looking forward to the dying videos in the future!

[@PardeepLongia]

Thanks for all the information that you share, Aaron. You've greatly assisted in my mycological study and foraging. I'm on Vancouver Island and this past weekend I found healthy specimens of Reishi and Chicken of the Woods; currently dehydrating the Reishi. Found an Admirable Bolete too, however, it was just bug infested enough to not be edible. We found a blue staining Bolete, but based on its stipe, I was not confident in identifying it as a Blue Staining Slippery / Wooly Jack (Suillus Tomentosus) or a Bitter Bolete (Caloboletus Conifericola). My sense was that it was the latter due to size and stipe colour. Found many white mushrooms too, which appeared to be a type of Russula. (I didn't spend much type trying to ID this one, as I was focused on 2-3 species for my walk, but am anticipating that the area will yield Lobsters soon?)

[@mushroomwonderland1]

Awesome, sounds like you've been getting some good rain!

[@PardeepLongia]

@@mushroomwonderland1 That's the funny thing, we haven't. I was further along, North Island, and locals commented on the lack of rain. Generally, it feels the PNW has suffered from lower-than-normal precipitation; at least in the last 2-years. Having said that, we've had decent rain the last week, so here's to hoping for Chanterelles, Porcini, etc. as others in the comments hope for too. I appreciate this is likely a labour of love for you, however, if you're ever taking suggestions, a deeper dive into polypores would be great. I've been interested in locating and drying Tinder Fungus, along the way I feel that I may have seen an Agrikon, however, I was doubtful due to similar look to other 'stacked' type polypores and its rarity. Thanks again.

[@stinkeyfinger69]

I find amazing looking mushrooms and feel good when I ate them, think thers a lot more we haven't tried simply out of fear of the unknown. When I hold mush in my mouth i get a instant reaction in my body if it doesn't feel comfortable with what it tastes, your body will guide you if you learned by feeling all senses. Thank you for your knowledge and love buddy

[@DrtERotinBasstrd]

Cool to see that Chicken of the Woods. Moreso to see it so young. I've never seen it at that stage of life.

[@valleyofthemoon7113]

Awesome walk ! I always learn something even when the mushrooms are few , 👍😊

[@MicheleMorrone-zl4zq]

@VesterTripps ❤️

[@MicheleMorrone-zl4zq]

On I,G 🍄❤️

[@Everywitch-Way]

Hi Gunnar! 🐶

[@KelsoBeDancing]

You should do a shirt with gunner on it! A cartoon gunner and some nice mushrooms would be so cool on a shirt!

[@mushroomwonderland1]

Great idea!

[@MicheleMorrone-zl4zq]

@VesterTripps 🔥

[@MicheleMorrone-zl4zq]

On I,G 🍄🔥

[@goodun2974]

10:55 reminds me of the exterior of the Sagrada Familia church in Barcelona (designed by Gaudi and still under construction and unfinished more than 100 years later).

[@Kado244]

Deer mushrooms taste like lawn clippings

[@Jmfufghf]

I'd say you have a higher than normal chance of seeing a Sasquatch with all your wanderings in the PNW woods.

[@mushroomwonderland1]

I hope so!

[@DadsGarageDiagnosticSpecialist]

Great video. I love the seasonal series.

[@CJ-qq4gs]

Great content, Aaron. I'm so glad I found your channel. I went out yesterday to my usual spot to check things out, and sadly the access is no longer available. So, I spent the day combing up and down the Mt. Baker Highway, and didn't find one Chantelle. Is it still too early? Am I looking in the wrong places?? I tend to gravitate toward places in the forest where the moss is heavy ubiquitous, and often very thick. I would have thought with these nice rains we've had that the mushrooms would be popping. I did find some Dyer's, and a number of old lobster mushrooms, and a lot of the typical LBM's, so the day was still lots of fun poking around the forest.

[@nickwhite2569]

Please give us an update on that Laetiporus! I find Sulphureus a few times a season but almost always too old, or already harvested. I love deep frying it just like chicken and making sriracha pickled onion chicken sandwiches out of them. But sauteed with butter brings out their wild earthy flavor and you can use it with almost anything. Probably my favorite mushroom to find here in Indiana!

[@MicheleMorrone-zl4zq]

@VesterTripps ❤️🍄🍄

[@MicheleMorrone-zl4zq]

On I,G 🍄

[@testicules6191]

Do the Dyers turn black? I found one in SW washington over Labor day about twice the size of the one in this video.

[@DoubleADay]

Yes they do when they get old

[@KelsoBeDancing]

If you get international shipping let me know I'm just above you in BC and I want some of those hats!!!! Just filled a shopping cart and saw it was just the US for now.

[@MicheleMorrone-zl4zq]

@VesterTripps ❤️

[@MicheleMorrone-zl4zq]

On I,G 😊

[@DoubleADay]

C.O.W. are weird how they even taste like chicken let alone have the same texture

[@rickybus8525]

Must be from person to person cause I have tried from several diffrent kind of host trees and none taste like chicken, btw im in Sweden ao can be our one that taste different

[@DoubleADay]

That could definitely make a difference

[@DrtERotinBasstrd]

Why don't you grow your own mushrooms, or make vids of it?

[@mushroomwonderland1]

I actually do grow quite a few species. I guess I've always been known as the outdoor mushroom guy, I love wild mushrooms. They are my passion. But cultivated mushrooms are also interesting, just not sure if they belong on this channel. I thought about making a secondary KZbin channel about cultivation. What do you think?

[@boxingstarcmbballer8797]

Wild mushrooms are so much better that’s why you can’t recreate nature indoors most indoor mushrooms/cultivated mushrooms don’t even look like their wild counterparts let alone taste like them . Not to mention the enjoyment you get out of foraging . If you want to grow something start a garden 😂

[@your_eulogy2688]

Still nothing at my spots but moldy summer stuff unfortunately

[@MicheleMorrone-zl4zq]

@VesterTripps 🍄

[@MicheleMorrone-zl4zq]

On I,G 😊

[@eddieMFsauceboy]

We are in that weird time between great Porcini season and Chanterelle / matsu season

[@your_eulogy2688]

Porcinni on the coast during chanterelle season. Same with matsutake 😊

[@eddieMFsauceboy]

Yup but not as consistent as the alpine Porks of mid-august@@your_eulogy2688

[@fattymcbastard6536]

15:14 It's not just the texture, Aaron. Perhaps it was because the specimen I tried was too old to be edible, but as I was gnawing away on my COW that was about as tender as sawdust, its flavour was as rich as chicken bullion. I have yet to be lucky enough to find a flush within its prime though, perhaps they're not as flavourful.