I’m just a person who does mycology for fun
There are edible mushrooms which are really hard to ID, but you just don’t try to eat those.
Most people don’t go after the tasty Sheathed woodtuft (Kuhernomyces mutablis) because the risk of confusing it with the deadly funeral bell (Galerina marginata)
I’ve occasionally seen some false chanterelles (Hygrophoropsis sp.) do a pretty good chanterelle impression but they’re not toxic, just bland and not well-tolerated.
I’ve heard some people use them as cocktail bitters.
This is very much not the case with mushrooms, most people who’ve accidentally eaten a deathcap (Amanita phalloides) have reported that they’re delicious. Fly agaric (Amanita muscaria) which can be detoxified by boiling it and changing the water multiple times, is pretty darn good. I think it’s better than the average grisette (the non-toxic Amanita sect. vaginatae spp.).
Ok the other other hand, the destroying angel (Amanita ocreata) is said to taste pretty bad.
For a non-amanita example, I’ve spit-tested the toxic Agaricus deardorffensis and I thought it tasted pretty good. That one is an odd case though since some people are unaffected by its poison and it’s possible that’s correlated with not being able to detect the unpleasant sharpie-like odor it’s said to have, but I wasn’t willing to give myself the shits for science so it remains a mystery.
That was the original gimmick behind the subscription service “imperfect produce”. I gave it a try for a while (back before they pivoted to being a normal grocery subscription) and found out that a lot of this “perfectly good” produce is also completely devoid of flavor. Another problem is that “minor cosmetic defects” often means the skin of fruits is splitting so they mold within 48 hours of arriving.
These are pretty sweet.
The one in the top left looks like they’re based off the bloody tooth fungus which as the common name implies, has teeth (little spiny protrusions) on the bottom, not gills. It’s also shaped more like a top or funnel rather than having the traditional cap and stem structure.
5/7 needs a new hat.
You mean MyCompany::Array, not using the word “vector” has gotta be their primary reason for changing all the names.
It’s been forever since I’ve written C++ at a place that didn’t have their own version of STL where they used different names for everything.
The suits won’t let 'em.
I haven’t tried myself but my understanding from reading Stamets is that you’re supposed to cut the log and move it to a wood shed or something right away without letting it sit on the ground for an extended period. Alder is supposed to decay much quicker than other hardwoods as well so it’s not used as often.
Plastic buckets drilled holes are good reusable option. If you want to avoid plastics all together you could use some of this spawn to plug a small alder log.
Your jars probably over-colonized because there wasn’t enough surface area getting proper ventilation/evaporation to trigger primordia formation so it just kept colonizing. It looks like pins didn’t start until the mycelium grew over the top of the jar and by then all the food was already used up.
Topfruiting jars isn’t a great method even for terrestrial mushrooms, I imagine it’s worse for oysters. Consider using small oven bags instead, that way you can cut the sides to trigger fruiting earlier and across a wider surface.
Boiling and changing the water removes the psychoactive compounds as well as the ones that keep you on the toilet all day if you’ve done it correctly (both are water-soluble). At that point it’s just a culinary mushroom.
People who are “detoxifying” it to use as a drug bake it at a low temperature which does a poor job of removing any of the toxic or psychoactive compounds so they get a bad high and end up on the toilet half a day (seriously, just order some cube spores or something if IDing good actives is too hard).