the_artic_one

Jellyfin 12 supposedly fixed or at least improved the performance issues when scanning large libraries so might be worth another try.

Most likely. It’s a shame the base of the stem and volva isn’t intact because that really helps with Amanita ID.

Deer Mushrooms look so big until you cut them up and realize the cap is 90% gills and the tiny bit of flesh cooks down to nothing 😭

Volvariella used to be in the same family as Pluteus before they got their own and they’re still in a suborder together (along with the Amanita family).

I’ve tried Straw paddy mushrooms (Volvariella volvacea) before and they have a much better texture than Deer Mushrooms. They sell them in cans at Asian grocery store.

FYI, purple Laccaria spp. have been found to bio-accumulate arsenic from the environment at alarming rates so be careful where you’re picking them from and how many you’re eating.

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.