A Fondness for Fungi: Late oysters

I was only at the cabin for a few days and only had time for one walk in our woods, a little more than a week ago, but this year’s crop of mushrooms was the most prolific I can remember. My last post highlighted one variety, which I hope to identify more closely when we go back for the last time this season (in a couple of weeks). Meanwhile, here’s Late oysters 2735lrpsanother variety that seemed to ask for attention. After consulting the Minnesota Seasons website, I have tentatively identified these as Late Oyster Mushrooms (Panellus serotinus), though they may be a form of turkey tail. We have a good mushroom book, but it’s up at the cabin and, again, I’ll have a closer look soon to see if my first hunch seems reasonably justified.

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About krikitarts

Welcome to Krikit Arts! I'm a veterinarian; photographer; finger-style guitarist, composer, instructor, and singer/songwriter; fisherman; and fly-tyer. Please enjoy--and please respect my full rights to all photos on this Website!
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14 Responses to A Fondness for Fungi: Late oysters

  1. Vicki says:

    That’s an excellent shot showing the patterns on the fungi, Gary. Its a fine example of good lighting too.

    • krikitarts says:

      The lighting was all natural, and as I wasn’t carrying a tripod, I was lucky to get some detail, hand-holding the camera, crouched. This was the best out of seven hopeful shots.

  2. I’ve got so much blog related stuff to catch up on, but had to reply to this. I believe you have Trichaptum biforme-Violet-toothed Polypore or something quite similar such as a turkey tail as you mention. Late Fall Oysters are fairly meaty like this with obvious gills..

    • krikitarts says:

      Time constraints (I was hosting my two musical buddies on the hike) and my new knees didn’t allow me to get under them to check for gills, but I’m pretty sure I can find them again and will look deeper. I’m thinking now that they are more likely turkey tails or relatives. Thanks, once again, for your expert input, Steve!

  3. shoreacres says:

    They look like extruded glass: almost Venetian. They’re just beautiful. The blue-black and gray seems unusual to me, although it may be more common than I realize in the world of fungi.

    I was in woods today, and didn’t see any sort of mushroom. I’m sure they’re there.

    Do you have the emerald ash borer up there? I finally figured out the “burn your own firewood” signs all around have to do with non-importation of wood from other states. Arkansas has a quarantine; they’re trying to keep wood debris, firewood, and so on, from coming in from infested areas.

    • krikitarts says:

      I found the subdued colors intriguing, too, and am thinking that they are actually aged turkey tails. As for the emerald ash borer, they haven’t found their way to our neck of the woods yet. They have been confirmed in the Twin Cities area and farther to the southeast, and there are also reports from Duluth, but that’s still fairly distant. I never bring any firewood to the cabin other than what I have cut within walking distance of the cabin.

  4. Totally jealous, our mushrooms have been virtually non existent this year! It has been just too and too dry. We are hoping with a little rain this week and then the warmer temperatures this weekend that next week we might find something! Great photo by the way.

    • krikitarts says:

      Thanks for your comment, your compliment, and for memories of French mushrooms, Susan! I found some really memorable ones near Carrouges back in 2002. If you do a search for that name, you’ll find a post I did about them.

  5. They really do look oystery. I wonder if anyone has ever prepared a dish with oysters and edible mushrooms that look like them.

    • krikitarts says:

      Interesting thought indeed. My dad loved oyster stew, but I could never share his passion. The only oysters I can tolerate (and really enjoy) are the tiny smoked ones in a flat, roll-top tin, similar to the packaging for anchovies or sardines. I don’t think I could ever stomach the raw ones on the half-shell.

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