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08/14/2014
Chanterelles are choice, easy to identify, very tasty edible wild mushrooms (fungi). They have ridges from the upper part of the stem to the hood instead of gills, and have an aromatic apricot smell, and have milky-white flesh when cut. These features denote clear identification.
Also, I am pointing out some other edible mushrooms found on my foray with the Minnesota Mychological Society: Purple Gill Mushrooms (Purple Laccarias/Laccaria Ochropurpurea), Fawn Mushrooms (Pluteus Cervinus), Old-Man-of-The-Woods (Strobilomyces strobilaceus), Sulphur shelf / Chicken of the woods (Laetiporus sulphureus), Honey Mushrooms(Armillaria mellea), Ghost Plant / Corpse Plant / Indian Pipe plant (Monotropa uniflora), which are not edible nor a mushroom species but interesting nonetheless because they do not need to use photosynthesis to surive, and Chanterells (Cantharellus cibarius).
I have separated out all the mushrooms for identifcation, and I will be separating the stems from the caps. I then will lightly scrub dirt and other debris off of them after a bleach water rinse (1/2 cap full of bleach). This is to be sure to disenfect the edible parts of the mushrooms. Then I will par-boil the fungi for later use and/or storage.
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