The workshop was held at the neighboourhood centre where a whole room was set up with beautiful displays along with information, guide books and pictures/photos. The morning was spent in a small seminar room with a large screen that dispayed beautifully photographed close up pictures as the speech progressed. The guide was relaxed, knowledgable and very engaging. We took a small break for lunch and then went on a fungal foray at the top of our local mountain where many different specimens were found and discussed. The day was finished of with a delicious cook up of local mushrooms in a wok over a small campfire just as the rain made appearance!
This table shows how similar (and innocent) field mushrooms can look. Only two specimens pictured here are safe to eat!
Stages in the life cycle of the Fly Agaric (Amanita muscaria).
Saffron Milk Cap (Lactarius deliciosus), a local edible fungi. Grows under pine trees and is identified by the orange 'milk' it oozes, which turns green with oxidation, the 'giraffe like' spotted pattern on the stem, the chalky interior of the stem and the downward sloping of the gills.
Slippery Jack (Suillus luteus), another edible local mushroom. It has a characteristic slimy coating on top of the cap and a porous underside (almost sponge-like) in place of gills. Found in pine forests.
Shaggy Ink Cap or Lawyers Wig (Coprinus comatus). The two pictured here were actually ones I found in my driveway that I took along and as the guide didn't have these specimens they were placed on the display table. Another local edible variety.