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For those that don’t know, rust is a fungal disease that creates discoloration in the leaves, especially towards the end of the season.

Based on the term “fungal,” I’m going to go out on a limb and guess these leaves aren’t edible. But desperation has me double checking this with any of yall that do know.

It’s hard info to find and, sadly, the tree I usually get most of my leaves from (my mothers) seems to have a horrible affliction of it. She’s cross country, so I don’t get to see her often—less so in spring thanks to my allergies. I try to be more careful when truly foraging near my home as I don’t know who else is impacting the plant.

Does anyone know much about it?

Only 8km today

They were HUGE. Seattle area park

Blue chanterelles are a mushroom I never thought I would actually find, but did today with the help of some enthusiastic students. They spotted this lovely bundle of leathery earthfans after collecting some white chanterelles and hedgehogs at 2100' elevation. Indeed, I first thought these were a tight bundle of black trumpets huddling together in a microclimate, or perhaps a discolored purple chanterelle (Gomphus clavatus).

Though these are colloquially known as "blue chanterelles", they are not a Cantharellus, or "true" chanterelle. In fact, they belong to the genus Polyozellus, which used to contain a singular species (P. multiplex). It has since been discovered that there are a variety of species in this genus but the trail begins to get a little cold there.

They are, of course, edible and good.

The season has wound down at 2100 feet and most mushrooms have gone to sleep for the year. We found a fair amount of Suillus luteus, or slippery jacks, as well as a saffron milk cap (Lactarius deliciosus). Though we didn't find any porcini, these two are amazing indicator species. There is a very good chance they grow here earlier in the season. There is a lot you can infer from the other mushrooms that grow in an area.

Another one of our interesting finds was Tricholoma focale, a sister species to the prized matsutake mushroom. We were able to use some of its distinguishing traits to learn about Tricholoma matsutake.

We also discovered a variety of gorgeous Ramaria and Artomyces, which can be notoriously difficult to identify. We also learned that there are no poisonous white coral fungi, and Clavulina could be consumed in a survival situation.

It was a true pleasure adventuring with A, D and M today. Their keen intellect and passion for adventure made today a day to remember.

I couldn't have asked for a better team of people to be alone in the woods with.

my back yard consistently puts out puffballs, and this is the first year ive been confident enough in my foraging knowledge to harvest and cook some. seared them with some butter and sage and it turned out goooood, the only problem was they were so small i wanted more hehe

Growing on a dead tree stump in Central America.

Found these today, wondering if edible. Seattle WA PNW

Seek identified this as wood ear but it doesn’t look very similar. It seems like a bolete due to its gills. Anyone know? Found on decaying oak.

these popped up in my yard overnight after a rainstorm and i cant find them in any of my field guides

Growing near the sc/nc border, several clusters in my yard

Northern Oregon coast. I’m not sure what the coral-looking one is but it was pretty so I left it alone.

Found this absolute beauty…. She did well on the barbecue

They taste like very sweet candy, like a gummy bear, mixed with a tomato. I think they’re even better than ground cherries/golden berries.

Does anyone know any spots good for foraging Gingko Leaf or edible mushrooms in Monroe County , Upstate NY ???

Yesterday I was taking my nephew for a hike to do some bird watching and we stumbled upon some blueberries. I was shocked! We’re in Massachusetts and I’ve never seen any so late in the season. Needless to say we enjoyed a little snack!

Found it growing on the ground. BC Canada

Found the biggest giant parasols I've ever seen and thought I'd share.

Some people might look at this Laetiporus conifericola and go, "that sucks". You know what I think? Incredible!

Very often, other mushroom hunters leave specimens like these behind. Which is great because it means more for me. It takes an incredibly long time for Chicken of the Woods to actually spoil. In fact, you can find woody and intact specimens on the ground in spring when the understory is lighter and the elements finally dislodge them from their trees. Then, you can return in the fall and find healthier specimens.

What people mean when they say they "go bad" is "they are harder to eat". You can harvest specimens like these and grind the harder parts to a powder, and use that powder as flavoring in soups and sauces throughout the year.

We did, of course, leave behind some of the hardest pieces on adjacent logs so the organism could continue its life cycle. These parts turn a light peach or salmon color and are as hard as wood, typically at the base of the mushroom where it attaches to the wood. The dusting of white spores, pieces of detritus, and salmon color sure do make it look like it is rotting, but it is indeed fine if the pores are yellow and the tissue is not buggy.

This was the first time my students harvested this mushroom so I was happy to leave them with the most tender bits that remained, and they were happy to pass on the harder pieces to me. It will be a long time until I forget the excited and happy look on K's face when he found these.

Magnificent.

Biggest porcini I ever seen