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Hello, I was wondering if anyone could positively identify these mushrooms i collected today.As a beginner in the world of mushrooms i need all the help i can get.They were found on the edge of a woodland in Camridgeshire.I was thinking they looked like St. georges but am not entirely positive.Any help is appreciated. cheers Tris http://i234.photobucket.com/albums/ee309/tristainkl/mushrooms/100_057... http://i234.photobucket.com/albums/ee309/tristainkl/mushrooms/100_078... http://i234.photobucket.com/albums/ee309/tristainkl/mushrooms/100_078...

Tristain Leggett < This e-mail address is being protected from spam bots, you need JavaScript enabled to view it wrote in message Hello, I was wondering if anyone could positively identify these mushrooms i collected today.As a beginner in the world of mushrooms i need all the help i can get.They were found on the edge of a woodland in Camridgeshire.I was thinking they looked like St. georges but am not entirely positive.Any help is appreciated. cheers Tris http://i234.photobucket.com/albums/ee309/tristainkl/mushrooms/100_057... http://i234.photobucket.com/albums/ee309/tristainkl/mushrooms/100_078... http://i234.photobucket.com/albums/ee309/tristainkl/mushrooms/100_078... They are unusually brown on the cap for St.Georges, but all the other characteristics are right. Gt.Georges are usually white discolouring brown in the centre on the cap. They are definitely not a dangerous mushroom so you could try a taste test. They should be delicious, with a sweetness to the flavour. P.S. I got 1 lb. 10 oz. last Friday from one location in Kent.

Normally we don't eat those that that   arent any of the poisonous mushrooms but rather, only eat those that we are 100% sure are safe edibles... I'm wondering if St. Georges can be found growing wild at all in the US?   If we are so deprived of it in the US, then we don't eat it in any case.  ; ) I took a chance eating what I assumed to be Peziza badioconfusa.  This is a *large* brown cup fungus.  The fact that it grows early in the season helps distinguish it from similar species of questionable edibility.  Also, it grows in abundance in my front yard. (There are Amanitas that grow in my yard that I wouldn't be caught dead eating.  Wait, does that make sense?)  I have sampled blushers from my front yard, which are meaty and tasty.  But, there is a persistent and lingering fear in the back of my mind as each and every piece goes <hesitantly into my mouth... Several field guides say P. badioconfusa is reportedly edible.  If it does contain a toxin, it is probably gyromitrin or similar compound, which cooking *may* help to attenuate.  Also, I use burnt and buttered toast to sample small portions of wild mushrooms I am not thoroughly familiar.  The P. badioconfusa was tolerable, taste and aroma reminded me of spinach.  I did notice a not unpleasant fullness in my stomach afterwards.  Which, is a symptom of gyromitrin poisoning (!).  I had no other symptoms, no nausea, no diarrhea, no gas, no other complaint at all; just fullness. Maybe we should discuss how to sample wild mushrooms whose identities we are not 100% sure?  I *always* tell others not to eat any wild mushroom unless 100% sure of identity.  But, I have taken chances where I was maybe 97%.  Guinea pig mushrooming?