Joined: 02 May 2005 Posts: 2260 Location: Portugal
Posted: Fri Nov 30, 12 12:46 pm Post subject: Mushroom ID help please
I've been given some mushrooms by a friend and would very much like to know what they are. The local Portuguese name is Sanxas or Cardas, but searching on that is finding me nothing at all. Of course, the spelling could be off. They were found in pine forest and the largest we have is about 25 cm across.
Not at all sure, but i wonder if these are hedgehogs, that have had the spines scraped off on collection? IDK if they can be as dark as this on top? i have a vague recollection of ones from a childhood holiday in france that were dark coloured.
you could ask your friend if they know them as pied de mouton they may be familiar with the french name.
just noticed you mention 25cm which i believe iis big for hedgehogs but i've typed it in now.....
They could be Sarcodon Imbricatus. A similar species (once thought to be the same) grows in the UK. They are very rare in the UK but locally common where I live. Some books say they are edible but older ones bitter. I have never tried them.
Garry
Andrea
Joined: 02 May 2005 Posts: 2260 Location: Portugal
Posted: Wed Dec 12, 12 5:11 am Post subject:
Thankyou to both of you, I'm very grateful for the suggestions. And I think fungi2bwith has got it with Sarcodon imbricatum I searched Rogers Mushrooms with every possible combination of traits and I swear that one didn't come up, but it's a dead ringer.
Rogers says they're edible (good, I reckon I've eaten my bodyweight in them in the last few weeks on the say so of the blokes in the local bar!). They're very meaty and solid, make a lovely addition to stew as they don't fall apart. Slight synthetic taste I can't put my finger on, but I wouldn't describe it as bitter.
I don't suppose you have any ideas for preserving them do you? We've now found them growing on our own land and some individual mushrooms weigh a kilo.
If they taste good maybe I should try them. I think the UK version, which looks identical, is Sarcodon Squamosis.
Having not eaten them I can't say the best way to preserve them. However, if it is assumed the are similar to hedgehog fungus, I normally fry then blitz to make a deuxelle. Then freeze in small portions. The deuxelles are good for sauces, pasta, stuffings etc.
I searched Rogers Mushrooms with every possible combination of traits and I swear that one didn't come up, but it's a dead ringer.
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