Chlorophyllum molybdites ⚠️ don’t try this at home ⚠️ What with my parasol genus’ obsession, C molybdites is one I’ve wanted to see for a while. And after the successful testing of edibility of it with proper preparation by a couple of ‘boundary pushing’ experienced folks, it’s also one I’d wanted to try. As a UK dweller I always thought I’d have to go to the USA, but I stumbled upon them in Tenerife where I’m residing currently. As such, the perfect opportunity presented itself. Noting, as I was busy and transferring hostels, I partiallry dehydrated in the sun on the dive boat, got them into the fridge 1.5 days later, then ate them 5 days after - they weren’t in peak fresh condition. It’s been 4 days since I ate them. I also went out freediving right afterwards with no bathrooms around so risky testing 😂 however I have tried numerous ‘GI grey area’ fungi before and also know I have a good tolerance for fungi personally. Quantity: two whole caps. Preparation: 15 minutes boil and then sautéed in butter. Symptoms: none. Not even a tiny stomach rumble. Taste: actually very good. Like, surprisingly so. A good firm mushroom, not unlike other Chlorophyllum. Science: The toxin of note is molybdophyllysin and a 2012 study suggested it is thermolabile (breaks down with heat) at 10m above 80°c. This is obviously only one study .Obviously to reiterate ⚠️ there is no need to try this at home, and they’re a well known cause of severe GI upset for a reason - but for the advancement of weird fungi testing, this was fun. #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #wildfoodlove #fungi #mushroompicking #mushroomhunters #mushroomforaging #mushrooming #mushrooms🍄 #mushrooms #fungiforaging #wildMushrooms #wildmushroom #fungilove #Chlorophyllum #chlorophyllummolybdites #green #spores #greensporedparasol #thevomiter #falseparasol #parasolmushroom #foragingreels #foragingvideo
~~ Not UK species ~~ Chlorophyllum molybdites (false parasol / green spored parasol / the vomiter) Currently living out of Tenerife, and I was rather delighted to stumble upon these late one evening. Anyone who knows my slight obsession with the various parasols will know how cool this is - I was expecting to have to go the the USA to see these. This is a species sometimes mistakenly cited by people in the UK, probably down to American focused sources where it is native. In the UK - largely we can forget about its existence - as far as I know it has never been recorded outdoors in the UK, and only once indoors in Scotland in a hothouse in 1991 - it is a heat loving species. This is handy, since, given the common name, it is the Chlorophyllum known in the USA to cause a large spate of gastrointestinal poisonings (hence, the ‘vomiter’), unlike our 3 native Chlorophyllum (rhacodes, olivieri, brunneum) which are largely considered edible (with brunneum perhaps less so). Just for fun, some features: one main feature is of course the green spores - I believe only molybdites of the Chlorophyllum and Macrolepiota has this, though it’s less evident on young specimens. It has a more straight and less bulbous base than our native Chlorophyllum, and also the cap ornamentation is more reminiscent of Macrolepiota (in my opinion). The underside of the non-easily-moveable annulus also seems to often be brown. The same plainer stipe like other Chlorophyllum. #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #wildfoodlove #fungi #mushroompicking #mushroomhunters #mushroomforaging #mushrooming #mushrooms🍄 #mushrooms #fungiforaging #wildMushrooms #wildmushroom #fungilove #Chlorophyllum #chlorophyllummolybdites #green #spores #greensporedparasol #thevomiter #falseparasol #parasolmushroom #tenerife
Making wild garlic soup 🌱 A really easy way to use up lots of fresh (or frozen) wild garlic (or any other Allium). I use a pretty standard soup base - onion, potato, carrot, water, and a dash of cream. I simply sautée down onion till caramelised, then sweat the rest off and add water to cook till soft. Any vegetable soup recipe or variation works! Celery, celeriac, swede, parsnip, etc are all great additions - I’d avoid stronger flavours that would compete, but you could also just use wild garlic as a flavouring rather than as themain flavour too. The key is to add wild garlic at the very end - the leaves lose flavour very fast when heated, so I add in once the soup is done cooking, turn the heat off, then add in and blend up. This also maximises the bright green colour. I do similarly when using wild garlic in other cooking - a dash at the very end. That’s all there is to it - a really fun and easy way to get the most out of wild garlic in soups 🌱 #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #wildfoodlove #ramsons #wildgarlic #wildgarlicrecipes #alliumursinum #garlic #allium #foragersoftiktok #foragingreels #foragetok #foragingvideos #foragersofinstagram #wildgarlicsoup
Lactofermenting wild garlic 🌱 Lactofermenting is an awesome method of preservation of many things, and it works wonderfully for wild garlic and other alliums. It is my go to method for creating a seasoning powder and salt - plain wild garlic loses lots of flavour when simply dried, whilst this develops flavours to give a nice umami hit. I use it in most of my cooking! 1) Use 2% salt to weight 2) Massage in the salt - leaves produce a lot of moisture so this should be enough liquid. For more solid things like hogweed or vegetables you’ll need to add water: 3) Add to a container (I use a big saucepan) and keep it submerged (for the anaerobic bacteria to work) - a bowl to weigh down or even just a plastic bag filled with water works 4) Loosely cover (or if you have a fermentation jar with a vent) and leave it - the naturally occurring lactobacillus bacteria develops the flavours. I do my wild garlic for 1.5-2 weeks but a week or so works too. 5) This is done at room temperature - the bacteria slows down in the fridge so would take much longer, and if it’s hot the process goes faster (you can taste as you go). 6) After fermentation, you could just jar and fridge to use the leaves or buds as is (I still have some from a year ago), however I usually dry it out in my dehydrator and then powder it (food processor or pestle and mortar work great). It’s really easy and can be applied to so many wild and non wild foods. I’ve also done it with hogweed, durian, wild garlic buds, fish, cabbage (kimchi and sauerkraut), cucumber, mushrooms, etc. #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #wildfoodlove #ramsons #wildgarlic #wildgarlicrecipes #alliumursinum #garlic #allium #foragersoftiktok #foragingreels #foragetok #foragingvideos #foragersofinstagram #lactoferment #lactofermented #lactofermentation #lactofermentedfoods #lactofermentedwildgarlic
(Cultivated) Lion’s mane (Hericium sp)What with Hericium being rare (and in the case of erinaceus, legally protected) in the UK, I picked up a grow kit to try this mushroom out.This video is basically just touching it 😂 the spines are much firmer than I’d have imagined!!The recipe uses minimal binding (egg, mayo, mustard, parsley, Worcestershire sauce, old bay seasoning, lemon juice) and crushed ritz crackers before being baked. #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #fungi #mushroompicking #mushroomhunters #mushroomforaging #mushrooming #mushrooms #fungiforaging #wildMushrooms #lionsmane #lionsmanemushroom #hericium #hericiumerinaceus #mushroomgrowing #foragingreels #foragingvideos #foragersoftiktok #foragetok
Trying the human eating fungi; Schizophyllum commune (splitgills) 🤪In the scarcity of late autumn and winter mushrooms, I really like these fungi. You’ll see them in different places - both more normal locations like on dead wood, as well as frequently on rotting hay and straw bales. See my previous post and video for a closer look! My favourite fact about these is that they’ve been found capable of colonising humans. Yes, really. It’s been found in the respiratory system of people before. Thankfully though, this is very rare, so no need to be alarmed - afaik the cases have been restricted to immunocompromised people (don’t go inhaling large amounts of spores regardless, mind!). Not one often consumed in the west, but S commune is an edible fungi more often eaten abroad in South America and Asia. I’ve not come across much to be worth trying it before, but this fruiting had enough younger ones that I could (they’re fairly tough, so the younger the better). They have a very nice and strong mushroom flavour, whilst retaining their tougher texture which I quite liked to give it some ‘bite’. Would probably make a really good powder too.#foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #wildfoodlove #fungi #mushroompicking #mushroomhunters #mushroomforaging #mushrooming #mushrooms🍄 #mushrooms #fungiforaging #wildMushrooms #wildmushroom #fungilove #splitgill #schizophyllumcommune #schizophyllum #splitgills #foragersoftiktok #foragingreels #foragetok #foragingvideos #foragersofinstagram
Schizophyllum commune (splitgills) In the scarcity of late autumn and winter mushrooms, I really like these fungi. You’ll see them in different places - both more normal locations like on dead wood, as well as frequently on rotting hay and straw bales. They’re very resilient- able to cope with various conditions which is why they’re easily spotted in winter, and are a fungi that grow worldwide (many other fungi are regionally restricted). Appearance wise they’re fairly distinctive- forming groups with hairy upper surfaces with white-beige-purple tones (green too with algae formation) and dull pink gills that split. Not much of a stipe can be found. My favourite fact about these is that they’ve been found capable of colonising humans. Yes, really. It’s been found in the respiratory system of people before. Thankfully though, this is very rare, so no need to be alarmed - afaik the cases have been restricted to immunocompromised people (don’t go inhaling large amounts of spores regardless, mind!). Not one often consumed in the west, but S commune is an edible fungi more often eaten abroad. More on this in another post! #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #wildfoodlove #fungi #mushroompicking #mushroomhunters #mushroomforaging #mushrooming #mushrooms🍄 #mushrooms #fungiforaging #wildMushrooms #wildmushroom #fungilove #splitgill #schizophyllumcommune #schizophyllum #splitgills #foragersoftiktok #foragingreels #foragetok #foragingvideos #foragersofinstagram
(Cultivated) Lion’s mane (Hericium sp) Maryland crab cakes! What with Hericium being rare (and in the case of erinaceus, legally protected) in the UK, I picked up a grow kit to try this mushroom out.I used a Maryland crab cake recipe (the best!), subbing out the crab for the shredded mane. They were simply beautiful! A really gorgeous flavour too. I made some to compare (right side) with actual crab and the firmness of the mane really makes them the better version for me. Great fun to try! The recipe uses minimal binding (egg, mayo, mustard, parsley, Worcestershire sauce, old bay seasoning, lemon juice) and crushed ritz crackers before being baked. #foraging #forage #forageandharvest #foragersofinstagram #forager #wildfood #foragedfood #foraged #fungi #mushroompicking #mushroomhunters #mushroomforaging #mushrooming #mushrooms #fungiforaging #wildMushrooms #lionsmane #lionsmanemushroom #hericium #hericiumerinaceus #mushroomgrowing #crabcakes #marylandcrabcakes #mushroomcrabcakes #lionsmanecrabcakes #foragingreels #foragingvideos #foragersoftiktok #foragetok
