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Some stumpers & a chicken mushroom. They are a shelf mushroom, salmon in color with a yellow rim & underbelly. When cut in strips, breaded & fried, they are JUST like chicken strips or fingers. This was just a small sample I took from a tree that had at least 80 lbs on it. You can only use so much. Sadly, that tree is now on posted property. With the many downed & broken trees from the ice storm, the next several years will be lousy with ramsheads. They arent my favorite, sometimes you get a good one, most-times not.

 

The yellows on the left aren't spongers, or as we call them, 'spongees'. Spongers ARE yellow, but only on the bottom, and instead of fins or gills, they have a sponge-like sticky mass with pores. They need to be dried behind the coal stove, jar-ed, & rehydrated later...it intensifies the flavor. The yellows in the pic are Trichs (correct genus name). They are the same as the silvers & also come in purple. The Pollacks just called them all 'zielonkis' (gee-long-keys). Better than stumpers for soup. I have a few small spots for the silvers/purples, but this new place has more yellows than I've ever seen before, and they ARE the best of that type. That one example in the pic weighed over a pound and was the largest anyone had ever seen. I dont 'put them up' or pickle & jar them, since my parents didnt have the foresight to get the recipe from my Grandmother. I just fill a tupperware with cut up mushrooms & fill with water & freeze. They're good for up to a year.