Portuguese fellow here. I just published a video on my youtube channel picking Tricholoma equestre in my hometown's pine forest. What I can tell you is that the Tricholoma equestre is our national mushroom. He never seized to be picked, despite those initially worrying studies, and "arroz de míscaros" (yellow knight rice) is a big dish in portuguese restaurants in november and december. My family has been picking it since forever, and it's the only mushroom I know as of yet. I'm getting more and more into mushrooms, and more and more interested in getting to know other species as well, but at the moment all I pick is Tricholoma equestre. And during this time of the year we probably eat Tricholoma equestre every two weeks minimum, every meal around 800 grams to 1kg divided by four people. As far as I can remeber, no one in Portugal has gone to the hospital because of this mushroom, so do not worry about eating it. It's so delicious! Great video! Cheers!
Hi, Adam. Could you possibly do a video on Wild Licorice and its varieties? The reason I ask is because your in depth explanations and research are excellent. Keep up the great work and thanks for the education.
This is exactly the video I wanted in September when I found some of these mushrooms for the first time. However, it's all good because it made me do all the same research and read about the reports from Europe, which brought me to the same conclusion: that these mushrooms are safe to consume in moderate quantities. I have a friend from Germany, and I asked him about why people would eat such massive quantities of these mushrooms. He said that the tradition of "feasting" on whatever is seasonally available is ingrained in European culture, and that mushroom foraging is practically a religion in some areas (esp. Poland and eastern Europe). It's easy to imagine whole families - or entire villages - heading out into the forest when these mushrooms are fruiting, coming back with laden baskets, and having a great mushroom festival lasting for days. For the record, I ate one mushroom, waited two days, and then ate the rest (about half a dozen). They were very good, and I'm not dead!
It's true, it's nuts to see how many families and hipsters and punks are all out foraging for mushrooms here. Loads more than in the US, but we have many healthy forests in Germany and great bioremediation programs for formerly polluted forests too.
"There are known knowns, known unknowns and unknown unknowns." There are risks we must take in life and risks we don't have to take. I once asked my own mycology professor in college whether he foraged for mushrooms. His response was a very emphatic "No". There is a great difference between acute toxicity such as GI irritation or rhabdomyolysis and delayed toxicity such as the possible increase in liver cancer later in life. Long-term longitudinal data don't exist even for most known environmental pollutants let along sophisticated natural substances evolved over millions of years in competitive struggles.
Thank you for encouraging personal responsibility and good research practices! My first thought was that the publication journals shown didn't seem to by mycological journals. I.e. who did the diligence to ID the species properly.
Thanks, Adam. Well documented & explained, and beyond that, also beautifully filmed and edited. There’s an understated brilliance to your work that I greatly admire.
My rule of thumb when it comes to mushroom safety, is if people are undecided whether a species is safe or not, I generally stay away from it all-together. Some people may not be effected by consuming a potentially poisonous mushroom, while others may have severe reactions to it. I stick to the species I know are mostly harmless like Oyster Mushrooms - which are my favorite and easily found, so it's not an issue for me. And I want to be safe as I'm still learning.
Another thing to consider: Rhabdomyolysis has only been reported relatively recently - over the last 20 -30 years and most fatalities have been men, middle aged and older. Over the same period statin drugs for reducing cholesterol have become very widely prescribed. Statins are also associated with potentially life-threatening rhabdomyolysis. Although prescribed to both men and women in the US, there may be more men treated and this sex difference may be even greater in eastern european countries where toxicities have been most notable. A bit of research should help resolve the question of a potential statin/Yellow Knight mushroom interaction.
Exactly and of course they didn't mention whether those tested were taking those drugs or not. There are all sorts of ways the test could have been skewed to make the results come out as they did and to make Nature's creation look scary and dangerous. [They did that with the Comfrey Plant too after hundreds if not thousands of years of it being safely consumed by humans.] I was told by my local extension service that honey mushrooms were "not edible" and I sent them videos of people saying they ate them and that they were delicious. They then told me that making determinations about the edibility of something wasn't in their purview.
Great video, as always, very informative, with a great description. Here in Portugal, the tricholoma equestre, is the most arvested and consumed wild mushroom. Most is poisonings have been miss interpreted by medical practitioners as been Amanita Phalloides ingestion. I still consume this species, just try not to do it for many consecutive meals. Once again, great video, and great info.
Great information. Have seen these in southern Ontario, Canada. Can you comment on the elm oyster mushroom sometime please? They are found on elm trees.
Hi Adam, I love your videos!!! The best thing happened to me in 2020 is finding your channel:) I have a question for you, Is TRICHOLOMA TERREUM edible? Could you please talk about it in your next video? Thank you in advance.
Love your stuff Adam! I'll be up in Ohio and Penn for Thanksgiving and Christmas, going to be doing some foraging up there! Ever thought about doing a video on what to do in case of accidentally ingesting a toxic mushroom that was mistakenly identified?
Thank you for your consistently rational and considered approach to fungi and flora. In-depth research, open-mindedness, and balance are truly key to understanding and appreciating Nature’s gifts.
Thank you! I found this mushroom last year and was tentative about its positive identification. This year I plan to try one. Very informative video, as usual.
Adam, really nice review of the literature. Thank you! As an epidemiologist and medical intuitive, I"m of the belief that if something is dangerous for some people and not others, that more research needs to be done. More likely than not, there are other variables at play. The most likely hypothesis I can come up with is that these mushrooms (and it sounds like others) might be more conducive bioaccumulating toxins/molds or other pathogens that could be the real cause. They need to look at where these were found when they were toxic. Also go back to the spots where people who picked them and bring them back to lab. They should also look at dose response. Maybe the real story is that it is dangerous at high doses. Or maybe it's dangerous for people who don't detoxify well.
I always eat it when I find it, but I only pick and eat small amounts, about (1 mushroom in a week) I began to eat less since the controversy began. Before that I picked that mushroom like I pick Porcini. And I had never had problems with it. There are regions in Europe that people have tradition to pick and eat it, and many people eat a lot. But I guess caution is the best option. Nicely explained. 👍
I am in europe too, I wonder if it could be related to radioactive isotope accumulation like with bolete's in south eastern europe and some other places. I take the red skin off my bolete's just to be safe in my zone if I eat them more than once a week.
@@jesipohl6717 Excellent friggin point, my friend. Very good. Yes, perhaps because we know that fungi and bacteria absorb radioactive stuff. Wowee. Very smart man, Jared.
Poisonous? Are you kidding me? I live in Poland and it's an extremally common mushroom this part of the year. One of my family's favourite because it has a really good, unique taste, rarely gets eaten by bugs, and is very fun to look for because it hides under the forest floor. We eat hundreds of them every year, we had a sauce made of them just yesterday... Also, it has a grey/dark relative and they seem to grow near each other.
My grandparents who came from Poland taught me to find these when I was a child (I am currently 73 years old) and I have eaten many many of them as well as a coulpe of others they taught me to gather. If I am correct, these yellow nights were called prosnianki, and there were 2 varieties, the yellow as shown here and the grey topped ones, called shive (grey) prosnianki. There was (is) a look alike version which had white gills and stalk, and I was told not to take them, only the ones with yellow stalks and gills, The look alikes grew in with the yellow ones, and after some experience, you can recognize the difference because the good yellow ones had a brighter yellow cap than the look alikes whose cap was a brownish yellow in the center. Also, the good ones had a thinner stalk than the ones in the video and the stalk was also definitely yellow, as opposed to white in the video. The others I learned was pempki, brown slimy topped cap with a sponge-like underside to the cap that also grew under pine trees and also osikowe which grew near hradwoods, mostly in old unused fields. Am I correct according to your experiences? Boy this brings back memories!
@@walterwenger931 I also learned to pick these mushrooms (yellow Prośnianki) when I was a kid, I am 63 now. My grandparents taught my mother and my siblings to pick these, the grey (szara) Prośnianki, the yellow ones, and I have also found ones that were grey and with slight yellow coloring. I live in New England and have always found them here, usually under red pine trees. The yellow typically were in the green moss. Unfortunately all the areas I used to pick are now covered with houses. In addition the the insect that has infected all of the red pines here has destroyed many habitats. I still am trying to find new places, but its getting harder and harder. Nice to know other people have learned this skill and practiced it.
Please, Adam, shed some light on grey knight (tricholoma myomyces or tricholoma terreum) which has also grown so controversial these years. Thank you for sharing your knowledge.
@@feitang4746 I am not a professional mycologist, I can only speak from personal experience. My grandparents took me mushroom hunting as a child and into my teens and 20's. They were from Poland, initially; I live and lived in central New York. Normally, we picked and enjoyed (ate) the yellow prosnianki, but once we found a large number of shive (grey) prosnianki and my grandparents instructed me that they grew exactly as the yellow variety, only the cap was gray rather than yellow. They were under pine (white and red pines) and we waited for the first frost for them to appear. We went into the woods a day or two after a rain to find them, growing under the pine needles on the forest floor, in pines that were not yet mature, but getting there. The important things to notice is that the stalk, the gills and the cap tops are all bright yellow; the ones with yellow caps but white gills and stalks were not to be harvested, as they were allegedly poisonous. (I never tested this to be true) In the photos of the video, the stalks are much thicker than I remenber. The gray ones were identical except the cap top was medium gray, but the gills under the cap and the stalks were all the yellow, just like the yellow variety. I only remember finding them once, but in great quantity. Another way to locate the mushrooms in the forest is to look for lumps in the needles on the ground that didn't appear to be there as expected -- you then uncover the "lump" to find a bunch of the mushrooms underneath the pine needles. I hope this helps. It is my experiences from over 50 years ago or so. Good luck.
It takes critical thinking, a skill not taught very often any more, that keeps tragedy at bay. Thank you for another wonderful video. I respect all fungi for their powerful medicines. Like all medicine (and I believe that food is medicine), it must be respected. The same questions I had while watching the video and listening to the poison report were the same questions raised by the food researchers. Goes to show you how dangerous bad science is.
Great informative video. I love your statement at the end for people to critically think about everything they put in their bodies including foods from the grocery store 😃🍄🌭🍩
Very interesting video Adam. Not sure if you ever discussed this previously but does the color of a mushroom (or it's spore print) indicate toxicity? Just curious...Thanks 👍👍🍄🍄😉😉👍👍
Thank you for the video! There is another mushroom with rather controversial toxicity status: Paxillus involutus. Many people consider it edible, but other, including mycologists, say it's deadly toxic. Does it grow where you live? Can you make a video about it? Sorry for my English, not my native language.
@@pennyfarthing7991 Same with gyromitra esculenta. The neurotoxin builds over time. It doesn't stop people from eating it (using the same boiling/discarding the first water method). Still... so many good mushrooms exist, why risk it?
Met a couple yuppies hiking, that truly enjoyed drying & smoking or making tea from mushrooms that are considered less than edible. Love photographing the fungi of nature. Just hesitate consuming'em. Very educational channel. Appreciate the vids.
I was taught to pick this shroom along with a blueish-grey trich, when I was a child 60 yrs ago, by my Gram and mother. (Polish) It is delicious and my fav of all wild, but so hard to find sometimes. I was taught to peel the caps, par boil with a little onion, then saute. The best! I'm surprised you found it so soon in the fall though. Going out today!! TX for all your shared knowledge Adam.
Donna MARIE , I only eat supermarket mushrooms, but I always peel the caps as well. I think that it makes them less slimy and helps them absorb flavor.
i am polish (born in usa, my parents born there). my father and i pick these every year. these were popping up in new jersey about a month ago. theyre in full bloom right now. we JUST had boletes start popping up, really weird year for mushrooms
Thanks for another great video, Adam. Nice music, too. I was wondering if you have any experience in foraging around transitional woodlands recovering from human-caused pollution. Would love if you could share any knowledge of mushrooms retaining heavy metals in those environments that may or may not be damaging to our bodies when consumed
Mushrooms are collectors of heavy metals and other toxins. Extreme caution should be used. Look for the research by Paul Stamets and bio-remediation using P. Ostreautus in Washington state.
Hi Adam, congratulations on your comprehensive approach to the subject of the toxicity of 'Tricholoma equestre'. Just to add a few notes to the topic. Countries have not banned the consumption of the mushroom, but rather its commercialisation. In fact, there has been no molecular evaluation of the specimens consumed, but the species of Tricholoma that can be confused with 'T. equestre' occur in ecosystems other than the one in which they were collected in the case study that raised all this concerns in the community. In your presentation, you always mention that moderate consumption by healthy people has not revealed any problems. It is important to note that in no case of death is reported whether the people were healthy or had a previous illness. Note that no study evaluates the risk that may be increased in people taking cholesterol-lowering therapies, also known as statins, as they are more exposed to rhabdomyolysis problems. A very widespread medication in the adult population. Portugal, January 7, 2024
Thanks Adam. That was most informative. Still eating them, and as you so correctly stated. In a meal well cooked and not consumed daily. Like anything, moderation is always best. Our bodies need that diversity in our diet. I'm happy to see this subject brought forward and discussed with the facts all made present.
Hello love your channel I live in North East Pa and find it extremely helpful...I was wondering if there is any wildflower or weeds that grow in November I can look for.
Can you start uploading one lyl.com video every two weeks or so ive seen all your mushroom videos and you are by far the best mycotuber ive ever watched and i need more content
Very interesting! The story reminds me of angel wing, which I did eat before seeing your video, and learned people died on Japan, but the toxin was never identified so...
Adam- your excellent video reminded me of another mushroom and one that it would be good to see you do a film on because it is also of dubious edibilty (and it's yellow, in part): Agaricus xanthodermus {Yellow-staining mushroom]....it belongs to Agaricus which contains some excellent eating mushrooms and apart from the tell-tale yellow stain when you cut it, it looks very much like a wild field mushroom....it seems some people can eat it with impunity and some have serious ill effects
This mushroom seams to follow the same guidelines as most other mushrooms. My neighbor, who taught me to hunt morels, can't eat them anymore. He over indulged in them about 8 years ago and got violently sick. Now he can't even eat a pinch without getting sick. I think the moral of the story here is, like any other wild eatable, consume in moderation which is a big problem for many people.
@Harley Mace I have ate Chicken of the Woods while drinking a lot of beer with no side effects. But, I cooked them for at least 10 minutes to get rid of the hydrazine. Also, where they at the right growth for gathering? It's commonly known that Shaggy Mane mushrooms have a chemical similar to Antabuse and many get sick to the stomach if consumed with any kind of alcohol. Cook all mushrooms for at least 10 minutes in open air, not breaded, if you want breaded mushrooms then bread them and cook em again after gassing off the hydrazine. K?
@@rjiggy07 It's not Shaggy Manes (coprinus comatus) that can't be consumed with alcohol, but the Common Inky Cap, or "Tippler's Bane" (coprinopsis atramentaria). Shaggys don't contain any disulfiram, which is the compound that reacts with alcohol.
@@willbeez60 Thank you, it's just what I've been told but never researched it. Everything on the net concurs with what you said, but I will take the time to do some old fashion research in my mushroom library. Thanks again!
Anything in excess can poison: like the recent report in the NE Journal of Medicine of a man in Massachusetts who ate excessive amounts of black licorice over the course of weeks and died.
Thanks for sharing this info for us. I am surprised they are not collecting specimens in France to check the genetics of the mushrooms there. It is even possible there is a new sub species etc that those people ate. Who knows. Very interesting.
I'm reminded of gyromitra esculenta. A mushroom my mother has been eating all her life. She's pushing 100. I tell her that they are considered poisonous, she keeps eating them. Joe
Very interesting. I invited a friend of mine to go foraging for chantrelles and he told me he can't eat them but he'd be happy to join. Curious, I asked him what happened and he said he pan fried them in butter and had them with steak. The next morning, he said he almost didn't make it to the toilet in time. A few minutes into our hike he points off the path to a small cluster of mushrooms that I recognized immediately as Turbinellus Floccosus or bedsh*%ters chantrell. After a good laugh and a short conversation I was able to track down our REAL quarry and show him the difference.
He has the best, most balanced presentations I've ever come across. Love them!
It's good but It's all relative to your background culture matching his as well.
Portuguese fellow here. I just published a video on my youtube channel picking Tricholoma equestre in my hometown's pine forest. What I can tell you is that the Tricholoma equestre is our national mushroom. He never seized to be picked, despite those initially worrying studies, and "arroz de míscaros" (yellow knight rice) is a big dish in portuguese restaurants in november and december. My family has been picking it since forever, and it's the only mushroom I know as of yet. I'm getting more and more into mushrooms, and more and more interested in getting to know other species as well, but at the moment all I pick is Tricholoma equestre. And during this time of the year we probably eat Tricholoma equestre every two weeks minimum, every meal around 800 grams to 1kg divided by four people.
As far as I can remeber, no one in Portugal has gone to the hospital because of this mushroom, so do not worry about eating it. It's so delicious!
Great video! Cheers!
He seems to love what he does and it pleases me.
Hi, Adam. Could you possibly do a video on Wild Licorice and its varieties? The reason I ask is because your in depth explanations and research are excellent. Keep up the great work and thanks for the education.
This is exactly the video I wanted in September when I found some of these mushrooms for the first time. However, it's all good because it made me do all the same research and read about the reports from Europe, which brought me to the same conclusion: that these mushrooms are safe to consume in moderate quantities. I have a friend from Germany, and I asked him about why people would eat such massive quantities of these mushrooms. He said that the tradition of "feasting" on whatever is seasonally available is ingrained in European culture, and that mushroom foraging is practically a religion in some areas (esp. Poland and eastern Europe). It's easy to imagine whole families - or entire villages - heading out into the forest when these mushrooms are fruiting, coming back with laden baskets, and having a great mushroom festival lasting for days. For the record, I ate one mushroom, waited two days, and then ate the rest (about half a dozen). They were very good, and I'm not dead!
It's true, it's nuts to see how many families and hipsters and punks are all out foraging for mushrooms here. Loads more than in the US, but we have many healthy forests in Germany and great bioremediation programs for formerly polluted forests too.
@@jesipohl6717Most of them are every day normal guys. Only some hipsters.
What a wonderful and excellent Mycologist ! We need more people like this in the world.
Good job Brother!!! So proud someone from pa is putting out facts on this
"There are known knowns, known unknowns and unknown unknowns." There are risks we must take in life and risks we don't have to take. I once asked my own mycology professor in college whether he foraged for mushrooms. His response was a very emphatic "No". There is a great difference between acute toxicity such as GI irritation or rhabdomyolysis and delayed toxicity such as the possible increase in liver cancer later in life. Long-term longitudinal data don't exist even for most known environmental pollutants let along sophisticated natural substances evolved over millions of years in competitive struggles.
Thank you for encouraging personal responsibility and good research practices!
My first thought was that the publication journals shown didn't seem to by mycological journals. I.e. who did the diligence to ID the species properly.
Thanks, Adam. Well documented & explained, and beyond that, also beautifully filmed and edited. There’s an understated brilliance to your work that I greatly admire.
Great video! Love the history and investigation. Keep it up!
My rule of thumb when it comes to mushroom safety, is if people are undecided whether a species is safe or not, I generally stay away from it all-together. Some people may not be effected by consuming a potentially poisonous mushroom, while others may have severe reactions to it. I stick to the species I know are mostly harmless like Oyster Mushrooms - which are my favorite and easily found, so it's not an issue for me. And I want to be safe as I'm still learning.
Another thing to consider: Rhabdomyolysis has only been reported relatively recently - over the last 20 -30 years and most fatalities have been men, middle aged and older. Over the same period statin drugs for reducing cholesterol have become very widely prescribed. Statins are also associated with potentially life-threatening rhabdomyolysis. Although prescribed to both men and women in the US, there may be more men treated and this sex difference may be even greater in eastern european countries where toxicities have been most notable.
A bit of research should help resolve the question of a potential statin/Yellow Knight mushroom interaction.
Exactly and of course they didn't mention whether those tested were taking those drugs or not. There are all sorts of ways the test could have been skewed to make the results come out as they did and to make Nature's creation look scary and dangerous. [They did that with the Comfrey Plant too after hundreds if not thousands of years of it being safely consumed by humans.] I was told by my local extension service that honey mushrooms were "not edible" and I sent them videos of people saying they ate them and that they were delicious. They then told me that making determinations about the edibility of something wasn't in their purview.
Taking responsibility for what one eats with informed knowledge.. perfect advice… perfect video.. Thank You!
This mushroom is very popular in Eastern Europe. It is excellent mushroom specially for marinating.
I ate tons of them.
What is the taste like?
Great video, as always, very informative, with a great description. Here in Portugal, the tricholoma equestre, is the most arvested and consumed wild mushroom. Most is poisonings have been miss interpreted by medical practitioners as been Amanita Phalloides ingestion. I still consume this species, just try not to do it for many consecutive meals.
Once again, great video, and great info.
Adam, your channel is second to none. 👍
As always a well researched and presented video with useful information about a mushroom and a way of considering the food we eat.
Great music choices and... a yellow flannel for the yellow knight ~ yeahhh nice touch Adam 👌
Great information. Have seen these in southern Ontario, Canada. Can you comment on the elm oyster mushroom sometime please? They are found on elm trees.
love your videos, great work.... Greetings from Denmark
Hi Adam, I love your videos!!! The best thing happened to me in 2020 is finding your channel:) I have a question for you, Is TRICHOLOMA TERREUM edible? Could you please talk about it in your next video? Thank you in advance.
I have the same question.
Considered edible where I'm from at least (Norway).
Love your stuff Adam! I'll be up in Ohio and Penn for Thanksgiving and Christmas, going to be doing some foraging up there! Ever thought about doing a video on what to do in case of accidentally ingesting a toxic mushroom that was mistakenly identified?
Thank you for your consistently rational and considered approach to fungi and flora. In-depth research, open-mindedness, and balance are truly key to understanding and appreciating Nature’s gifts.
Thank you! I found this mushroom last year and was tentative about its positive identification. This year I plan to try one. Very informative video, as usual.
As usual, another GREAT post by Adam.
Thanks man.
Adam what's up ! Thanks for the knowledge
Adam, really nice review of the literature. Thank you! As an epidemiologist and medical intuitive, I"m of the belief that if something is dangerous for some people and not others, that more research needs to be done. More likely than not, there are other variables at play. The most likely hypothesis I can come up with is that these mushrooms (and it sounds like others) might be more conducive bioaccumulating toxins/molds or other pathogens that could be the real cause. They need to look at where these were found when they were toxic. Also go back to the spots where people who picked them and bring them back to lab. They should also look at dose response. Maybe the real story is that it is dangerous at high doses. Or maybe it's dangerous for people who don't detoxify well.
I always eat it when I find it, but I only pick and eat small amounts, about (1 mushroom in a week)
I began to eat less since the controversy began. Before that I picked that mushroom like I pick Porcini. And I had never had problems with it.
There are regions in Europe that people have tradition to pick and eat it, and many people eat a lot.
But I guess caution is the best option. Nicely explained. 👍
I am in europe too, I wonder if it could be related to radioactive isotope accumulation like with bolete's in south eastern europe and some other places. I take the red skin off my bolete's just to be safe in my zone if I eat them more than once a week.
@@jesipohl6717 Excellent friggin point, my friend. Very good. Yes, perhaps because we know that fungi and bacteria absorb radioactive stuff. Wowee. Very smart man, Jared.
Always love these videos. Extremely interesting and informative and clean cut. 👌
Poisonous? Are you kidding me? I live in Poland and it's an extremally common mushroom this part of the year. One of my family's favourite because it has a really good, unique taste, rarely gets eaten by bugs, and is very fun to look for because it hides under the forest floor. We eat hundreds of them every year, we had a sauce made of them just yesterday...
Also, it has a grey/dark relative and they seem to grow near each other.
Dokładnie :)
My grandparents who came from Poland taught me to find these when I was a child (I am currently 73 years old) and I have eaten many many of them as well as a coulpe of others they taught me to gather. If I am correct, these yellow nights were called prosnianki, and there were 2 varieties, the yellow as shown here and the grey topped ones, called shive (grey) prosnianki. There was (is) a look alike version which had white gills and stalk, and I was told not to take them, only the ones with yellow stalks and gills, The look alikes grew in with the yellow ones, and after some experience, you can recognize the difference because the good yellow ones had a brighter yellow cap than the look alikes whose cap was a brownish yellow in the center. Also, the good ones had a thinner stalk than the ones in the video and the stalk was also definitely yellow, as opposed to white in the video. The others I learned was pempki, brown slimy topped cap with a sponge-like underside to the cap that also grew under pine trees and also osikowe which grew near hradwoods, mostly in old unused fields. Am I correct according to your experiences? Boy this brings back memories!
@@walterwenger931 I also learned to pick these mushrooms (yellow Prośnianki) when I was a kid, I am 63 now. My grandparents taught my mother and my siblings to pick these, the grey (szara) Prośnianki, the yellow ones, and I have also found ones that were grey and with slight yellow coloring. I live in New England and have always found them here, usually under red pine trees. The yellow typically were in the green moss. Unfortunately all the areas I used to pick are now covered with houses. In addition the the insect that has infected all of the red pines here has destroyed many habitats. I still am trying to find new places, but its getting harder and harder. Nice to know other people have learned this skill and practiced it.
Please, Adam, shed some light on grey knight (tricholoma myomyces or tricholoma terreum) which has also grown so controversial these years. Thank you for sharing your knowledge.
@@feitang4746 I am not a professional mycologist, I can only speak from personal experience. My grandparents took me mushroom hunting as a child and into my teens and 20's. They were from Poland, initially; I live and lived in central New York. Normally, we picked and enjoyed (ate) the yellow prosnianki, but once we found a large number of shive (grey) prosnianki and my grandparents instructed me that they grew exactly as the yellow variety, only the cap was gray rather than yellow. They were under pine (white and red pines) and we waited for the first frost for them to appear. We went into the woods a day or two after a rain to find them, growing under the pine needles on the forest floor, in pines that were not yet mature, but getting there. The important things to notice is that the stalk, the gills and the cap tops are all bright yellow; the ones with yellow caps but white gills and stalks were not to be harvested, as they were allegedly poisonous. (I never tested this to be true) In the photos of the video, the stalks are much thicker than I remenber. The gray ones were identical except the cap top was medium gray, but the gills under the cap and the stalks were all the yellow, just like the yellow variety. I only remember finding them once, but in great quantity. Another way to locate the mushrooms in the forest is to look for lumps in the needles on the ground that didn't appear to be there as expected -- you then uncover the "lump" to find a bunch of the mushrooms underneath the pine needles. I hope this helps. It is my experiences from over 50 years ago or so. Good luck.
great thorough and Scientific info on the Yellow Knight and on wild edibles in general Adam your a great instructor 👍👍👍
It takes critical thinking, a skill not taught very often any more, that keeps tragedy at bay. Thank you for another wonderful video. I respect all fungi for their powerful medicines. Like all medicine (and I believe that food is medicine), it must be respected. The same questions I had while watching the video and listening to the poison report were the same questions raised by the food researchers. Goes to show you how dangerous bad science is.
Yes and I'm thinking...they must be particularly good if their reputation has been besmirched so badly 😏
You are no stranger, Adam! I would eat it knowing my FRIEND ate it. But I wouldn't eat too much!!! Thanks, Adam!!!
Fascinating video tonight, Adam! Thank you
Great message at the end there about taking responsibility in your decisions, great video as always!
Great informative video. I love your statement at the end for people to critically think about everything they put in their bodies including foods from the grocery store 😃🍄🌭🍩
Granny horse training ,
I have come to the conclusion, that the less I know about the foods I eat, the better, and let the chips fall where they may.
I’ve missed you Adam!! Thankyou
You are a great scientific thinker, Adam.
Very interesting video Adam. Not sure if you ever discussed this previously but does the color of a mushroom (or it's spore print) indicate toxicity? Just curious...Thanks 👍👍🍄🍄😉😉👍👍
Thanks Adam! Always rational and informed talk on your channel!
Thank you for the video!
There is another mushroom with rather controversial toxicity status: Paxillus involutus. Many people consider it edible, but other, including mycologists, say it's deadly toxic.
Does it grow where you live? Can you make a video about it?
Sorry for my English, not my native language.
That's perfect enough English to not have to apologize
English is my native language and you spoke very well my friend👍
@@pennyfarthing7991 Same with gyromitra esculenta. The neurotoxin builds over time. It doesn't stop people from eating it (using the same boiling/discarding the first water method). Still... so many good mushrooms exist, why risk it?
@@johnweishaar5639 It sure is! It is better than what a lot of native English speakers can manage.
Your English is fine(perfect even). I never would have noticed that you were not a native speaker.
Met a couple yuppies hiking, that truly enjoyed drying & smoking or making tea from mushrooms that are considered less than edible. Love photographing the fungi of nature. Just hesitate consuming'em. Very educational channel. Appreciate the vids.
All things in moderation; a rule to live by in all cases, not just mushrooms. :)
Thanks Adam for another very informational video! I have yet to come across this species, but I will keep my eyes out for this one from now on.
I was taught to pick this shroom along with a blueish-grey trich, when I was a child 60 yrs ago, by my Gram and mother. (Polish) It is delicious and my fav of all wild, but so hard to find sometimes. I was taught to peel the caps, par boil with a little onion, then saute. The best! I'm surprised you found it so soon in the fall though. Going out today!! TX for all your shared knowledge Adam.
Donna MARIE ,
I only eat supermarket mushrooms, but I always peel the caps as well. I think that it makes them less slimy and helps them absorb flavor.
i am polish (born in usa, my parents born there). my father and i pick these every year. these were popping up in new jersey about a month ago. theyre in full bloom right now. we JUST had boletes start popping up, really weird year for mushrooms
Wonderful Adam - I enjoy watching your videos and your channel - Thanks from Denmark 🙏
Thanks for the video!
Thanks for the amazing upload!
One of the best channels on RUclips
I just walked away from a lot of these the other day because of the confusion, thanks Adam
Thanks for another great video, Adam. Nice music, too. I was wondering if you have any experience in foraging around transitional woodlands recovering from human-caused pollution. Would love if you could share any knowledge of mushrooms retaining heavy metals in those environments that may or may not be damaging to our bodies when consumed
Mushrooms are collectors of heavy metals and other toxins. Extreme caution should be used. Look for the research by Paul Stamets and bio-remediation using P. Ostreautus in Washington state.
Great info, Adam! Thanks for sharing.
Once again, thank you Adam for another amazing and informative video. ❤❤
Very cool. But I'm disappointed that you didn't cook it up like you did the Stink Horn.
Another fine video Adam. Thank you for sharing.
Hi Adam, congratulations on your comprehensive approach to the subject of the toxicity of 'Tricholoma equestre'. Just to add a few notes to the topic. Countries have not banned the consumption of the mushroom, but rather its commercialisation. In fact, there has been no molecular evaluation of the specimens consumed, but the species of Tricholoma that can be confused with 'T. equestre' occur in ecosystems other than the one in which they were collected in the case study that raised all this concerns in the community. In your presentation, you always mention that moderate consumption by healthy people has not revealed any problems. It is important to note that in no case of death is reported whether the people were healthy or had a previous illness. Note that no study evaluates the risk that may be increased in people taking cholesterol-lowering therapies, also known as statins, as they are more exposed to rhabdomyolysis problems. A very widespread medication in the adult population. Portugal, January 7, 2024
The yellow knight is everywhere in my yard as I have loads of pine trees
Thanks Adam. That was most informative. Still eating them, and as you so correctly stated. In a meal well cooked and not consumed daily. Like anything, moderation is always best. Our bodies need that diversity in our diet. I'm happy to see this subject brought forward and discussed with the facts all made present.
Just stumbled upon your channel and I'm really glad I did! Cool content!
Thx fir the clarification. I am a bit slow but I clearly heard the word or similar words to “excessive amounts”.
Great video! I love how you share history.
Another great video Adam.
Thanks, Adam! You're a smart...and cool kid!
Awesome Video! Thanks. I am always on a lookout for yellow knight each fall, great taste but unfortunately usually full of worms.
If they aren't too loaded with worms, a soak in salt water will chase them out. But, they are more protein (the worms.)
The world needs to hear what Adam says starting at 11:20
Great comprehensive overview for informed decision making. Love your videos. Good luck with the campaign for people not being lazy though. ;)
Excellent as always. Thx Adam
Thank you Adam, love your video(s)
Love your work Adam. 👍
Thank you!
Hello love your channel I live in North East Pa and find it extremely helpful...I was wondering if there is any wildflower or weeds that grow in November I can look for.
Can you start uploading one lyl.com video every two weeks or so ive seen all your mushroom videos and you are by far the best mycotuber ive ever watched and i need more content
So interesting Adam, thank you! I've never found this one, but I'll keep my eyes open for it.
Adam Haritan for president!!!
Thank you Adam!
Another excellent video Adam. Thank you.
Thanks Adam, Love your videos, learn a lot 🙏🙏🙏
Very interesting! The story reminds me of angel wing, which I did eat before seeing your video, and learned people died on Japan, but the toxin was never identified so...
Excellent report! Thank you!
Great info as always!!
have a great day Adam (:
Adam- your excellent video reminded me of another mushroom and one that it would be good to see you do a film on because it is also of dubious edibilty (and it's yellow, in part): Agaricus xanthodermus {Yellow-staining mushroom]....it belongs to Agaricus which contains some excellent eating mushrooms and apart from the tell-tale yellow stain when you cut it, it looks very much like a wild field mushroom....it seems some people can eat it with impunity and some have serious ill effects
I passed up a large patch of these this fall. I know where to look next year!
This mushroom seams to follow the same guidelines as most other mushrooms. My neighbor, who taught me to hunt morels, can't eat them anymore. He over indulged in them about 8 years ago and got violently sick. Now he can't even eat a pinch without getting sick. I think the moral of the story here is, like any other wild eatable, consume in moderation which is a big problem for many people.
I think you mean the morel of the story.
@@stefflcus LOL
Great video. Thanks for the information.
excellent production
Great pooling information together
Nice warning
How would one know the limit/frequency of eating store bought mushrooms? Age, weight, health?
Great video, Adam. Thanks for sharing. Also, I love the new theme music! Who made it?
I love this info!! Thank you Adam🔥🙏❤love your videos and knowledge!!
The only way I would eat a wild mushroom is if you were my guide, you are very well versed on the subject and I'm learning a lot
I found yellow knights yesterday along with the grey knights.
I cannot eat Oyster mushrooms without getting sick, while others who ate the same mushroom batch had no ill effects at all.
@Harley Mace I have ate Chicken of the Woods while drinking a lot of beer with no side effects. But, I cooked them for at least 10 minutes to get rid of the hydrazine. Also, where they at the right growth for gathering? It's commonly known that Shaggy Mane mushrooms have a chemical similar to Antabuse and many get sick to the stomach if consumed with any kind of alcohol.
Cook all mushrooms for at least 10 minutes in open air, not breaded, if you want breaded mushrooms then bread them and cook em again after gassing off the hydrazine. K?
@@rjiggy07 It's not Shaggy Manes (coprinus comatus) that can't be consumed with alcohol, but the Common Inky Cap, or "Tippler's Bane" (coprinopsis atramentaria). Shaggys don't contain any disulfiram, which is the compound that reacts with alcohol.
@@willbeez60 Thank you, it's just what I've been told but never researched it. Everything on the net concurs with what you said, but I will take the time to do some old fashion research in my mushroom library.
Thanks again!
Great video as usual.
Anything in excess can poison: like the recent report in the NE Journal of Medicine of a man in Massachusetts who ate excessive amounts of black licorice over the course of weeks and died.
Thanks for sharing this info for us. I am surprised they are not collecting specimens in France to check the genetics of the mushrooms there. It is even possible there is a new sub species etc that those people ate. Who knows. Very interesting.
I'm reminded of gyromitra esculenta.
A mushroom my mother has been eating all her life.
She's pushing 100.
I tell her that they are considered poisonous, she keeps eating them.
Joe
Really appreciate this.
Very interesting. I invited a friend of mine to go foraging for chantrelles and he told me he can't eat them but he'd be happy to join. Curious, I asked him what happened and he said he pan fried them in butter and had them with steak. The next morning, he said he almost didn't make it to the toilet in time. A few minutes into our hike he points off the path to a small cluster of mushrooms that I recognized immediately as Turbinellus Floccosus or bedsh*%ters chantrell. After a good laugh and a short conversation I was able to track down our REAL quarry and show him the difference.
You are what you eat. Eat sunshine, and water, eat local and participate in the cycle. Aloha
Always good info Adam.