Went out to take a look at some massive colonies of Xanthoparmelia growing on a rock face. 5% potassium hydroxide test results in a nice deep yellow, almost green stain on the upper cortex. The medula is also K+, turning a deep blood red/orange. I blotted the soaked lichen on some paper and got this beautiful golden-rod ink. This ink was produced from less than a cm2 of lichen and a couple drops of KOH. I would love to experiment more given the abundance of this lichen and the small amount of material needed to produce the ink. This photo was taken 24hrs after staining the paper but I'd need to further test the colour fastness.
Made a focus stack of some stick I found while on a walk, I guess my lens was a bit dirty so the dirty spot got repeated a few times since it was hand held
@Mycology@mander.xyz
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The first thing this fungus does to its newly infected victim is to take over the insects mind. A zombie is created. the insect is forced to climb up and up. Eventually stopping, it latches on as tight as possible to the nearest branch. The insect will never move again.
Definitely in my top 3 favourite genera of lichenized fungi. So photogenic too, I always get down on my knees for pixie cups (reindeer lichen too, if I'm being honest).
Just wondering about more local communities and resources that pertain directly to my geographical area. Most resources are generalised, or specific to north america from what i've seen
Found growing on concrete but I also often find it on metal. Anyone have any idea why it was changed back to Xanthoria elegans in Macrolichens of the PNW?
These tiny mushrooms popped up in my seed starter tray. The cap of the biggest one, the one in the center seems to have unraveled into this long white string. Does anyone know why it did that or what kind of mushroom this might be?
A few mushrooms I found when doing the Giro del Monviso in Italy/France last September. I generally am not good at recognising mushrooms, but I was with a friend with whom we discussed some features and made hypothesis of the easier ones. Would appreciate any further tips on identification.
Earthballs are a bit like puffballs except they have a thicker skin and tend to be inedible or poisonous (though some say it's that they just "spoil" so quickly that you almost never find them in a state of supposed edibility).
Lots of different mushrooms pop up in our yard this time of year. This was the first time we saw one quite like this. It grew to a pretty large size for what we tend to see around here.
They were found in mid-november in the Salish Coast region of Cascadia. They were growing out of woodchips composed of a mixture of western hemlock (majority), and western red cedar.
I found this textbook *Amanita muscaria* while searching for *Lactarius deliciosus*. There was a huge patch of them. We also found some *Tricholoma equestre* and a bunch of *Russula*
More pictures available if needed. I broke a few open that were in rougher shape and they are solid white and spongy all the way through. Found in open woods in West Kentucky.
On the 9 June 2023, at Mala, Karkala, Karnataka, India, researchers found Rao’s intermediate golden-backed frog, (Hylarana intermedia) with a rather fetching, fungal companion growing out of it's side
The inclusion of fungi as an official area of interest puts funga on an equal footing as flora and fauna when referring to macroscopic life on Earth. Funga refers to "fungi of a specific region, habitat, or geological period," serving as an equivalent concept to flora and fauna for plants and animals. This historic step will help write this neglected kingdom of life into conservation and agricultural policy frameworks, and unlock crucial funding for mycological research, surveys, and educational programs.
Many signature French cheeses currently rely on just one single fragile strain of fungi — Penicillium camemberti — which is unfortunately at risk of dying out.
On Thursday, Montana health officials published an outbreak analysis of poisonings linked to the honeycombed fungi in March and April of last year. The outbreak sickened 51 people who ate at the same restaurant, sending four to the emergency department. Three were hospitalized and two died. Though the health officials didn't name the restaurant in their report, state and local health departments at the time identified it as Dave’s Sushi in Bozeman. The report is published in the Centers for Disease Control and Prevention's Morbidity and Mortality Weekly Report.
Phaeocalicium polyporaeum is a tiny mycoparasitic fungus, seen here on its most common host, Trichaptum cf biforme, although it has also been reported on Trametes versicolor.
Always a delight to spot colourful waxcaps and even better to capture underside shots. Where possible, I prefer not to pick them and use my Pentax point and shoot, pressed down into the substrate, but sometimes this is not possible.
This is hair ice. It is formed on dead barkless wood and a fungus called Exidiopsis effusa is the main reason.
I found this and many more, during late autumn in a forest in Northern Denmark
For my conditions, it seems that 50/50 hardwood saw dust/wheat bran is performing better than standard masters mix. It's probably a hair too humid for it in my tent, but it's gotta be higher for the oysters that are fruiting now.
Mycelial fibers, the fibrous cells found in fruiting mushroom bodies, have gained momentum as a sustainable material for making faux-leather and packaging owing to their excellent formability. Recently, a team of researchers has found a simple way of obtaining mycelial fibers, called 'mycelial pulp,' from fruiting mushroom bodies and bleaching them using sunlight while keeping their mycelial structures intact.
Picked along the North Coast of California. Winter chanterelles, black trumpets, hedgehog mushrooms, and a few golden chanterelles which are not visible I don’t think.
Howdy y'all! I am diving extremely deep into mycology and am on a quest to catch up on all modern research on the subject. I recently discovered 21st Century Guidebook to Fungi (Free from the authors!! https://www.davidmoore.org.uk/21st_century_guidebook_to_fungi_platinum/) but I need MORE! I'll list out some conditions and wants to see if that gets me in the right direction.
I absolutely love all things mushrooms, particularly exploring all the edible varieties I can find and trying them! Thing is, I live in the city and am the only one in my house who eats mushrooms (no one else likes having them in the house, let alone on a plate!) so I was wondering if anyone had any advice for 1) where to find a variety of mushrooms (I mostly see Portobello and cremini) and 2) any good ways to cook or prepare mushrooms for just one person? I typically just fry them up in a skillet or add them into a stir fry after I’ve made everyone else’s plates.
Which of them were/are consumed the most, which of them are dangerous and why. Where in the world do the most "magic mushrooms" grow and which ones are usually used for consumption?