Photos: Mushroom season

Time to make the spores

This October has been better for mushrooms than last year or the year before that. In the Blue Hills you can’t walk three steps without stepping on some. These are from Sunday 10/14 in moist oak/pine woods at the northeast base of Buck Hill.

They were clustered on a rotting branch in the leaf litter. The dimples should help with ID. They emerged from a scaly rust-brown mat:

Here’s another cluster on old wood. They look like mycenas, a large genus of similar-looking miniatures. But I don’t think I’ve seen this color:


This is a coral fungus in the sun. It’s about and inch and half high.

I’m calling these peach blushers for want of a better name. I expect they have one. I’ll try looking it up when I get to it:

These fat boys are boletes, which are mushrooms with pores instead of gills. Some are edible, but I don’t know which. My rule is always know what you’re eating.

Here’s one I did eat, a hen of the woods found 10/7 at the base of an oak snag–it must have been five pounds. I ate some but not all. Most of it is in the freezer.


Tom Palmer
Willett Pond Manager
October, 2018

4 responses to “Photos: Mushroom season”

  1. Dorie Stolley says:

    Great photos. What a year for mushrooms!

  2. Carol Hahnfeld says:

    Gorgeous shots Tom!
    How do you prepare the hen of the woods; just chopped and sauteed?

    • Tom Palmer says:

      Carol–yes, with olive oil and garlic. I only use the outer parts, meaning the mouse-colored frills, which I cut into 1-2 inch pieces (the ivory-colored stalk can be a little tough). I’ve been told that most mushrooms freeze better cooked than raw. This one has a nice mild flavor that is easy to overwhelm if you’re not careful.

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