#eastern caesar's amanita

[creaturepost-emporium]

Jackson's slender amanita, just a matter of hours old

[mycoblogg]

FOTD #129 : jackson's slender amanita!

jackson's slender amanita (also american slendercaesar, & eastern caesar's amanita) is :an agaric fungus in the family amanitaceae. it is found in canada, mexico & the US, forming mycorrhizal associations :-)

the big question : can i bite it?? this mushroom is edible, but not particularly recommended for consumption.

a. jacksonii description :

"the cap of the mushroom is 8–12 cm wide ; oval at first, becoming convex, typically with a central bump ; sticky ; brilliant red or orange, fading to yellow on the margin ; typically without warts or patches ; the margin lined for about 40–50% of the cap's radius. the red pigment fades from margin toward the centre with age. gills are moderately crowded to crowded, orange-yellow to yellow-orange to yellow. they are free from the stem or slightly attached to it ; yellow to orange-yellow ; crowded ; not bruising. the short gills are subtruncate to truncate. its stipe or stem (90–140 × 9–16 mm) is yellow & is decorated with orange fibrils & patches that are the remnants of a felted extension of the limbus internus of the otherwise white volva."

[images : source & source] [fungus description : source]

[thatswhywelovegermany]

Amanita phalloides, the deadliest mushroom of the world

Commonly known as "death cap" internationally, this mushroom of European origin occurs now in all countries with temperate climate zones worldwide. It is particularly abundant in northern, central and eastern Europe, including Germany, where it forms an ectomycorrhiza symbiosis with broad leaf tree species.

Its similarity to edible mushroom species such as the straw mushroom and the white Caesar make it particularly dangerous. It may also be confused with the cultivated mushroom and the field or meadow mushroom, although clear distinguishing features exist.

Its deadly poison are heat-stable polycyclic oligopeptides of the amatoxin group with a lethal dose of about 0.1 mg per kg of body weight. This is equivalent to 20 to 40 grams of mushroom for an adult and 1 to 2 grams for children. The poison survives cooking, freezing and drying.

Amatoxins are highly efficient inhibitors of the RNA polymerase and disrupt gene expression in human cells. This causes nausea, vomiting and severe diarrhea about 8 to 12 hours after ingestion. At this time, the toxin has already distributed throughout the whole body and enriched in the liver, so any attempt to bind the toxin in the digestive tract is inefficient. The disruption of gene expression in the liver causes the liver cells to die and the liver to dissolve. Blood coagulation is severely disturbed, leading to severe interior bleeding. Hepathic encephalopathy leading to coma is the final cause of death and occurs six to ten days after ingestion.

Early stages or a mild poisoning is treated with Silymarin, an extract from the milk thistle, which inhibits the uptake of amatoxins into the liver cells. The ultimate cure for severe cases of amatoxin poisoning is a liver transplant. Due to these therapies, the death rate of cases of Amanita poisoning has been reduced from almost 100 % to 10 to 15 %. Early diagnosis and quick action are the prerequisites for a poisitive outcome.

Mushroom hunters in Europe usually know to distinguish the death cap from edible fungi, so cases among Europeans are rare. Immigrants, however, have more frequently suffered from Amanita poisonings. Many of the victims of the last decade came from Syria, where the death cap is unknown in many regions. In the USA, immigrants from south east Asia are frequent victims of Amanita poisoning. In Australia, signs warn mushroom hunters to abstain from their leisure activity in areas where Amanita phalloides has been introduced.

[haikuckuck]

Dont forget please,dried mushrooms like Morels, Caesars mushrooms ( Kaiserlinge),and bolete too, chanterelles...i dont know where the questionor lives,but in Europe you may find in all supermarkets and some discounters dried mushrooms,as well as frosted..in internet special gourmand shop you find amanita caesarea mushrooms dried..in my blog i have some Photograph of giant bovist i found in my surrounded areas few years ago in meadows,they tasted very well prepared and fried like Wiener Schnitzel!! Parasol mushrooms hats too.

Canned and boiled up glassed Champignons,sour pickled and salted you must try,russians like wood grown mushrooms as shiitake and others ,eastern europe people.

My grandmother ,came from Bohemia,near karlovary,Falkenau eger ,she boiled up and canned in glass diverse kind of own found mushrooms..

How to prepare dried fungi,you may find described in internet.

Very good tasting sauces are made with morels and chanterelles and caesarea .

Not so slimy than bolete eduli are stem- spotted bolete , Hexenröhrlinge,witch bolete!! Here in the forest the witch mushrooms,bolete,neobolete are found often,but you must know them!!! One of the bolete is venerous,poison,the Satan's roe bolete, boletus satanas,,but he is not often found..and it smells bad..has a more grey,bright hat color..very round red colored stem. Found under beech trees when at all.

But you must fry the eatable ones well. In general you should never eat mushrooms uncooked!!

From some wood grown eatable fungi ( sulfur heads,honeycap)you can prepare a good soup,suppe,with mixer you can prepare all kinds of mushroom to a creamy soup ,with butter. Ahhh,spiced with salt and pepper.

I like Schopf Tintlinge(coprinus comatus) too ,inkcap mushrooms,but you must prepare them when very young and not inky;-)

And last not least: truffles!!! Aromatic and expensive ,also fungi!! Very good are porcini and truffles in tortellini, Ravioli,italian pasta!!

Anekdote: long ago i prepared,fried some witch eggs ,the young form of stinkhorn,well fried eggs in cuts,it tasted like fried mild radish,not so bad ,but exotic.

Whats the most delicous mushroom and in what way is the best way to eat it?

I don't think I can answer this question objectively. 😁 If I have to choose from the mushrooms I've personally tasted, I'd say boletus species like Boletus edulis also known as porcini mushrooms, Boletus pinophilus, Boletus reticulatus (B.aestivalis).

Definitely fried (for me). I quite enjoy them pickled, too, but it might be too slimy for a lot of people.

Chanterelles are a close second, also fried, but they make a great sauce and soup, too.

Agaricus bisporus (known as champignons/ cultivated mushrooms), also fried. I can't believe I'm gonna say this on a mushroom blog, but when it's pickled, agaricus bisporus tastes like a deodorant, imho. 😆

[vandaliatraveler]

Above are a few miscellaneous fungi photos from late summer and early fall hikes at various spots.  Once again, I ask for forgiveness if I misidentify any of these lovely fungi - I’m still a noob to this strange but fascinating kingdom.

From top: pear-shaped puffball (Lycoperdon pyriforme); common earthball (Scleroderma citrinum); pinwheel marasmius (Marasmius rotula); salmon unicorn (Entoloma quadratum); short-stemmed russula (Russula brevipes); destroying angel (Amanita bisporigera) - the most deadly poisonous of the Amanitas; yellow patches (Amanita flavoconia) - which has a strong mycorrhizal (symbiotic) relationships with eastern hemlock and red spruce; eastern Caesar's mushroom (Amanita jacksonii); bleeding fairy helmet (Mycena haematopus); and chicken of the woods (Laetiporus sulphureus), also known as sulpher shelf fungus - one of the most popular edible mushrooms of North America.