Life or Death?

[delcecchi]

If I were to eat these...

I am going to try to look them up but a hint or so would be helpful.

[Stick in Mud]

Life! (but don't trust one guy's opinion in an online forum )

My best guess is that both are edible. The top one is (probably) coprinus micaceus (commonly called "mica caps").

The bottom one is (probably) a dryad's saddle or pheasant back (polyporus squamosus). The smaller ones are better, as they won't be as tough/leathery.

[tacklejunkie]

Life! (but don't trust one guy's opinion in an online forum )

My best guess is that both are edible. The top one is (probably) coprinus micaceus (commonly called "mica caps").

The bottom one is (probably) a dryad's saddle or pheasant back (polyporus squamosus). The smaller ones are better, as they won't be as tough/leathery.

If Del tries them, and we don't see his postings on FM for a long stretch, we'll have the answer

[delcecchi]

I found "pheasant backs" and it sure looks like them. Apparently there is difference of opinion on how tasty they are. The couple I saw should still be tender considering the time of year.

How do mica caps taste?

Not sure how much risk I want to take. I still need my liver.

[Stick in Mud]

I've honestly never eaten mica caps, though I will try them this year the next time I find them.

Dryad's saddles aren't that bad, in my opinion. I slice them thinly and sautee 'til they're crisp...that'll take care of the leathery problem. I've also read about people using them in stews or soups, but haven't tried that myself. The older ones get really tough, though, so in that case I only take the growing margin of the mushroom.

I was actually out in the woods looking (hoping) for some early morels and dryads. I didn't find either.

In either case, I don't think there are any *reasonably* dangerous look-alikes. I can't think of anything for the dryads. I guess someone *might* confuse a mica cap with a galerina, but the mica caps always seem to grow in clusters, have a black spore print, don't have a ring, and the gills look totally different.

[pushbutton]

I would say Life as well. For sure with the saddle....does look pretty big, but can't be that far along though. Yeah, can't imagine those lbm's are bad either. Livers are tough Del, can personally attest to that As always..... do your own research

[Matt Breuer]

With any inky cap, be sure to cook them immediately after picking, and to avoid alcohol 2 days prior and 2 days after consuming...

2nd pic is pheasant back, and is quite tasty when fresh. AS it ages and gets bigger, it gets pretty tough/chewy.

[JP Z]

Mr. Breuer has finally made an appearance!

Hey bud, need to be giving you a call here soon

[leech~~]

With any inky cap, be sure to cook them immediately after picking, and to avoid alcohol 2 days prior and 2 days after consuming...

Well, then inky cap is off the menu!!!!!!

[Matt Breuer]

Haha!

For the record, the top pic doesn't appear to be mica caps, just plain old inkys. Micas have a very distinct "glitter" on them. Almost like tiny shards of sugar. Neither the inky or the mica are very tasty, so I'd pass them up unless you're desperate to try them or starving to death.

[Stick in Mud]

For the record, the top pic doesn't appear to be mica caps, just plain old inkys.

We might have to disagree about that one, Matt. (I'm prepared to be proven wrong, though.)

Wow, fungal taxonomy can be so contentious!!

[mainbutter]

With any inky cap, be sure to cook them immediately after picking, and to avoid alcohol 2 days prior and 2 days after consuming...

because I'm curious enough to ask, but not curious enough to find out the hard way:

Why?

P.S. I've read that those who accidentally eat death caps say it is the most delicious mushroom they've ever eaten, and that it takes a good waiting period before any negative symptoms occur.

My plan is, if I know I'm dying in the next hour, to have a gourmet meal of death cap mushrooms. It'd be a pretty bad-a$$ last meal.

[Stick in Mud]

I believe (though I'm no expert) the "problem" is the amino acid coprine, which does something to prevent the normal metabolism of alcohol. I've never suffered the symptoms, but from what I've read, they're not pleasant. If I remember correctly, the drug Antabuse, which is given to alcoholics hoping for sobriety, contains the same compound/amino acid/chemical/whatever you call it.

Some of the inky caps have it, some don't. Matt's advice about avoiding ANY alcohol is wise. It ought to be said, though, that the shaggy manes and mica caps don't appear to cause problems--in MOST people. Again, I've never tested all of them, but the side effects are pretty unpleasant (though not fatal), so eat--and drink--at your own risk.

[DrJuice1980]

Am I dead, in a coma, enjoying a side dish, or tripping balls?

Thank you.

[TigerBlood]

Dr. Juice - looks like a pheasant back mushroom to me. Google it and see if it matches what you saw. There's another thread about eating these. Some like them, some say no thanks. I think it depends on how early they are harvested (younger is always better otherwise they become tough).

[pushbutton]

Would say enjoying a side dish. Looks like that would be about the best time to pick them.

[Stick in Mud]

Yep, that's an eater. Same as Del's second picture.

I'd pick it asap. They do NOT improve with age.