r/mushroom_hunting

Sorry for the blurry images

Do you think these magic mushrooms are definitely real, I’ve already had some and felt amazing off
them, head was really clear and felt like trips I’ve had in the past but I can’t 100% trust the plug I got them off.

North Alabama

Dryad saddle if I'm not confused and a few other beautiful varieties but unfortunately morels

I have a very large fallen oak tree on my land that has been there for decades and I have yet to ever find any Chicken of the Woods on it, just the very thin and small white polypores and a very odd white mass of mycelium that has never grown into anything (as seen in the picture).

But today I decided to closely inspect the log and inside of the hollowed out part i found a bunch of old dried up mystery polypores and it does almost look like CotW so i dug them out with a stick and placed them in various spots around the log as it seemed like there was plenty if spores still hanging onto it but i wonder if those spores would even still be viable or if was even spores to begin with.

On a walk with my lady & I see these beauties out of the corner of my eye! Can someone please tell me what species these are? And if I should go back & snatch them up

Been foraging for almost 5 years and they’ve always eluded me. Looking up tasty recipes now :)

I was doing a cleanup of a local cemetery and found this guy under a huge pile of leaves. I am not brave enough to eat mushrooms that I "identify".

Found these amazing specimens on our way to a mountain cabin. Decided to make a stroganoff type stew on a wood fired cauldron at the cabin. Bought some pork from a village butchers and cooked probably one of the best meals we've had in years. (Also, how do you order photos when posting on Reddit?)

Edit: here is the recipe

Render the fat of some slănină( salted and smoked pork belly fat, similar to Italian Guanciale), once crispy, take it out and eat it as a snack while cooking.

Sweat so e onions untill golden. Then add the meat, roughly chopped in cubes, and sear it in the mixture. Add in smoked paprika and/or cayenne powder.

At this point add crushed garlic to taste and let it fry a bit. Taking care not to burn it.

Once it's the meat starts to brown, add the chopped chicken of the woods and let it soften and release it's water. At this point it will start to thicken, so keep adding water slowly so it simmers but doesn't reach the consistency of a soup.

Once everything is cooked through, add the heavy cream(we used Gran Cucina cooking cream which is a mixture of cream and seed oils with a starch thickener, so if using straight cream, maybe add some cornstarch instead), salt and pepper to taste, and more garlic if you like it more garlicky. Simmer the whole mixture for a few minutes

One thing we miss because we couldn't find any is some fresh chopped parsley leaves at the very end.

Serve with polenta or homemade bread.

Can't give you quantities as we just winged it. Note: the fire under the cauldron needs to be roaring either constant flames to keep both the bottom and sides of the cauldron really hot, as you would a wok, and stir constantly.