the_artic_one

Oh I see the weird pores are normal for that species, glad it’s not the bolete-eater.

Boletes tend to have a lot of water so I usually do a dry saute (cook in a hot pan with no oil until the water comes out and evaporates) then add a little neutral oil and a pinch of salt. You can taste them at this stage and either add more seasoning or put them in the fridge/freezer to season and use in a dish later.

If you find a lot of bugs while prepping, I would suggest drying in a food dehydrator or oven to get them out and then using the dried slices in soup.

Separate the pores and dry them, you can eat them like chips or crush them up to use as seasoning. Pores turn to mush when sauteed so a lot of people throw them out which is a waste because they have a ton of flavor.

Not a boy or in the Midwest but if I found something like that bolete in the PNW I’d call it B. Edulis var. edulis. Just keep in mind we don’t have very many species of boletes here compared to other regions in North America.

I can’t confirm the cort but I can confirm it’s gorgeous.

Never seen this genus before, that’s some serious reticulation.

Pinchflat isn’t being maintained and has a few annoying bugs already.

Someone was working on a “community maintained” fork that had a bunch of fixes and new features and were also working on a hard fork with even more features but then last week they abruptly overwrote the history of the repo so there’s nothing but a script to migrate back to the main pinchflat. They also deleted all the packages which means docker pull now errors if you have their version. Thankfully someone had a fork of that one saved but the person who saved the fork doesn’t have the programming skills to continue development so we’re back to it not being maintained.

Calocera was another thought, did you touch it? Calocera are jellies so they’re soft and flexible while Clavulinopsis is brittle and Ramaria are more dense and fleshy.

From the top I think probably a Gloeophyllum/Mazegill. Can’t be from the top but my track record [isn’t bad] (https://lemmy.world/post/48693121)

Leccinum scabarum is probably close enough, Leccinum are hard to tell apart beyond " the brown ones” and “the red ones”.

Second pic could be an oyster but IDK without more angles.

Yours is different and definitely isn’t Ramaria, it’s a different shade of orange and has long club like protrusions that don’t branch as much. It almost looks like Cordyceps but they’re a little too smooth.

Maybe something similar to Clavulinopsis laeticolor.

Looks more like Clavulinopsis corniculata to me. Ramaria are usually aren’t so brightly-colored in my experience but corals in general are really hard.

Nice, I’d love to find one of those some time.

Not yet but I probably will at some point. Wild oysters are better than cultivated so maybe these will be too.

Though with oysters the wild ones I’m eating are probably a different species than the cultivated. Someone sequenced a grocery store oyster for fun and it turned out to be something close to Pleurotus floridanus while the ones we have in the PNW are usually P. pulmonarius or sometimes P. ostreatus.