That is so kind, I appreciate your feedback! I agree with you, some people probably get bored with the repetitive habitat and species of the pnw, and although there's new subscribers everyday who have never heard this information I need to keep it interesting for those of us who are getting bored with the same old mushroom information! I do love cooking, and I like making videos, it just takes twice the effort so it would really help if this channel could support me fully eventually so I could put in the time to do things like that!

Head out to some of the camp grounds of 101, by the coast. I had some friends who found a bunch out there!

Good tip! That's becoming a lot more common these days.

Cool! The little mushrooms growing off of the Russulas were probably Astrophora lycoperdoides, the parasitic powder cap, very interesting mushroom imo. Good luck out there! Mush Love❤️🍄

That's a great idea, sounds amazing!

A shrump is when there is a bump in the ground and underneath a mushroom is pushing up the dirt.

Why thank you Gabriela. Maybe what I mean is shump. @@gabrielapetunia1871

Thank you, Hypomyces is a group of fungi that parasitizes a lot of different mushrooms, but not in a desirable way like these ones. Some boletes get parasitized but it's more like rotting than making them better.

@@mushroomwonderland1 thanks, you mentioned a nature dye usage too. Is it the orange/yellow color you'd suspect of something wild like blue/indigo/green?

Gotta get em earlier, man.

I have other videos that get more into habitat,please take advantage of them. The catch and cook part was kind of the emphasis of this video. I released a video all about lobster picking last month.

That is true. I'm sure a little bit over the long run won't hurt you, but the common grocery store button mushroom Agaricus bisporus, contains a known carcinogen that easily breaks down when cooked, it also has a substance called chitin around the cell wall of the fungi that renders any nutritional value indigestible by humans. So you're not getting the nutritional benefits of the mushrooms, and potentially exposing yourself to harmful carcinogens over the long run. I grew up eating white button mushrooms and salads and I don't think I'm any worse for the wear but it's a great idea to cook all mushrooms.

Really? I've always heard the opposite. The longer you cook the roux the less thickening powder but the more flavor. Interesting.

@@mushroomwonderland1 I’ve done the experiment and it is true. Did you know that heat decreases caffeine? Heat the bean, lose caffeine. Science rocks 😆

This is Washington State, three days ago, there really are no look-alikes but it's tough to answer that question with certainty because what some people think is a look-alike, other people would think look completely different. But for all intents and purposes I would say no there are no look alikes. The only thing that's that bright orange would be a chicken of the woods, which is equally edible. Thanks for watching

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Outdated?! Having worked as a Commercial Chef/Catering Chef in SF Bay area and Oregon for many, many decades, I know that if you wash mushrooms and do not allow them to dry, anything you make will have a larger % of water and the mushrooms ooze their precious juices and become rubbery. Same rule goes for adding salt (NaCl) while sauteing. Salt will make mushrooms ooze and lose their liquid. If your mushrooms are growing mold on them, they may be washed with hot water but then they must be thoroughly dried before sauteing. Adding tap water to mushrooms is different from the mushrooms enjoying natural rain water because the mushrooms will retain any minerals or toxins in the water; They are like a sponge. If you are going to pickle mushrooms in jars and you want to sterilize them, add boiling water with vinegar and that will kill any mold after washing. @@Not_Qwake