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scag is here and she is giving sam a big fat hug! : 'D

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Hello welcome to my account! Hope to keep a consistant schedule and post regularly!

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This is super cool go check it out!!

At Deering Estates 12th Annual Vintage Car Show, I also saw a 1962 Volkswagen Single Cab Pickup. The owner let me sit in it and take photos, which was really fun! (Shot on a PowerShot SX420 IS)

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💚I loved drawing this!💚

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Oyster Mushrooms

Pleurotus ostreatus, regularly known as the oyster mushroom, is a common edible mushroom. It was first cultivated in Germany as a food source during World War I, but has now grown commercially around the world as a subsistence measure. The mushroom grows on and near trees in subtropic and temperate forests around the world.

The mushrooms typically have fan-shaped caps and are grey, tan, or white. They have gills that are lining the underside. The margin is inrolled when immature, and is smooth and often wavy or lobed. The flesh is white and firm. It varies in thickness due to stipe arrangement. The gills of oyster mushrooms are white to cream, and go down on the stalk if present. The spore print is white to lilac-gray.

Oyster mushrooms are carnivorous funguses, they prey on nematodes by using a calcium-dependent toxin. The toxin paralyzes the prey within minutes of contact.

The oyster mushroom is edible. They tend to have a savory, subtle anise flavor. This mushroom is considered a delicacy in Korean, Chinese and Japanese cuisine. It's mostly served in soups, stir-fried, stuffed, or by itself.

I literally almost had a heart attack bc I usually manually save my work, and I had forgot to do it for this one, but luckily it auto saved, yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay Bibliography: thespruceeats wikipedia

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Lingzhi

Lingzhi, also known as Ganoderma lingzhi, is a polypore mushroom native to East Asia. It has a reddish-brown color and has a kidney-shaped cap with bands and peripherally inserted stem. It lacks gills on its underside. Instead releases its spores via fine pores in yellow colors. It grows at the stumps and base of deciduous trees. Only two or three out of 10,000 aged trees will have Lingzhi, so therefore finding it out in the wild is rare.

William Curtis, an English Botantist, gave the Lingzhi its first binomial name, Boletus lucidus, in 1781. In 1881, Petter Adolf named the genus Ganoderma.

This mushroom has been used countless of times for tradition Chinese medicine. It's supposed to help your immune system, although there have been times that it causes digestive issues in some people. However, these people usually have low blood pressure, have immune system medications or disorders, are taking diabetes medications, or are taking therapy to raise your blood pressure. Lingzhi has a bitter taste, so in order to combat this, it is usually prepared as a hot water extract product for use in medicine.

This was pretty short, i'll add more later probably...most likely

Bibliography: webmd wikipedia

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About Me!!!!

Heyyy! My name is Mariposa, but you can call me Mari! I go by they/them! I like writing about mushrooms! Why? Because they're so cool! Some can heal, some are poisonous, and some just make for a delicious snack! What's not to love?

Off topic of mushrooms, I love Gyro Zeppeli! He's so silly and goofy, he's just like me fr. I kin him basically, so my blog is kinda themed around him lol. I also love Timekeeper Cookie, hence my name being "Spontaneity... music to my ears!"

I'm certain I wont be posting about anything other than mushrooms, but I still want to share this anyways. I'm currently into Cookie run, JJBA, The Owl House, and Amphibia!

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no way, I HAD NO CLUE THAT THEY USED TO HAVE SHELLS??!?!?

Sea angels are a type of mollusk that has no shell, giving it the name Gymnosmata (Naked Body in greek) They’re tiny lil sea slugs that only really get up to 7 centimeters in length!! Sea angels are actually born with shells but lose them as they mature into adults. So basically as they age they shed their shell!! They are related to sea butterflies but they don’t act very familial as Sea Angels eat them!!!! Sea angels are carnivores and feed mainly on sea butterfly’s. Sea butterflies don’t lose their shells when they mature so the way Sea Angels feed on them is super freaky. Sea angels have a tentacle like part that’s called a Buccal Cone and they scoop the sea butterfly out of its shell after they capture it. They’re also transparent and you can see their inner workings.

Also Sea angels are hermaphrodites meaning the can switch between sexes. More specifically protandrous hermaphrodites meaning the start out male and then turn female over the course of their lives. During mating two sea angels come together and just stay there for hours fertilizing each other, and after fertilization the sea angel releases eggs out. 

Sea angels are speculated to have originated 130 million years ago during the Cretaceous period, meaning they’ve survived mass extinction events and global warming so far. Although global warming accuse ocean acidification and sea angels and sea butterflies shells are built of calcium carbonite, which is eaten away by acid and made brittle and thin, so climate change can cause difficulties forming shells and become a threat.

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Black Trumpet

The Black Trumpet, or Craterellus cornucopioides, is an edible mushroom. This fungus is found in woods in North America, East Asia, and Europe.  It mostly grows under oak, beech or other broad-leaved trees, especially in moss in moist spots on heavy calcareous soil. It seems to appears from June to November, and in the UK, from August to November.

The fruiting body does not have a separation into stalk and cap like most mushrooms, but is shaped like a funnel expanded at the top, normally up to about 4 inches tall and .5–7 cm in diameter. The upper and inner surface is dark or black, and on rare occasions yellow. The lower and outer surface is a much lighter shade of grey. The fertile surface is somewhat smooth but may be wrinkled. There are no poisonous mushrooms that look like the Black Trumpet, making this a great mushroom for beginners to identify. However when it comes to locating them out in the wilderness, they’re not always easy to find. Their queer shape and dark color make them look like minuscule black holes on the forest floor.

Black trumpets are also edible! They contain 69.45 g of protein, 13.44 g of carbohydrates (mostly mannitol), 4.88 g of fat, fatty acids (primarily of the polyunsaturated variety), phenols, flavonoids, 87 mg of vitamin C, and vitamin B12. They don't look like something you'd willingly eat, but they have a very good flavor! When dried their flavor acquires black truffle.

The Black Trumpet was first described in 1753 by Swedish botanist Carl Linnaeus and known as “Trompette de la mort” which translates to “Trumpet of Death” in France!

No way, three mushroom blogs in one day???!! I rlly need to get new hobbies….

Bibliography: mushroom-appreciation northspore wikipedia

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Fly Agaric

The fly agaric, also known by its scientific name Amanita muscaria, is a basidiomycete of the genus Amanita. Native throughout the regions of the Northern Hemisphere, the fly agaric has been unintentionally introduced to many regions in the Southern Hemisphere, mainly as a symbiont with birch and pine plantations, and is now a cosmopolitan species. It is now linked with numerous coniferous and deciduous trees. The name of the fly agaric is thought to derive from its use as an insecticide when it is sprinkled in milk.

The fly agaric is a white-spotted, large white-gilled, usually red mushroom, and is one of the most recognizable and widely seen in popular culture. Amanita muscaria is a fungus with several known subspecies. These subspecies are somewhat different, some having white or yellow caps.

Although fly agarics are poisonous and should not be eaten, reports of deaths are rare. Despite this, ingestion often causes stomach cramps and hallucinations. Occasionally it has been eaten in error, because immature button forms resemble puffballs. Heavy rain sometimes wash away the white spots and the mushrooms then may appear to be the edible A. caesarea. Regardless of it being toxic to us, there are some animals that can eat fly agaric. These include slugs and red squirrels, as well as fungus gnats. Fungus gnats lay eggs on the fungus, and when they hatch the larvae feed on the fruiting body.

Idk how I was able to write about ANOTHER mushroom right after writing about the Chicken in the Woods, but here I am lol

Bibliography: wikipedia wildlifetrusts

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Chicken of the Woods

Chicken of the Woods, also known as Laetiporus sulphureus, is a species of bracket fungus commonly found in North America and Europe. This mushroom is characteristically polypore, having tubelike pores rather than gills on the underside. Identification for Chicken of the Woods is infamously easy, therefore they’re considered one of the safe mushrooms for beginners. Its fruit bodies grow as golden-yellow shelf-like structures on dead or mature hardwoods. Chicken of the Woods is a saprophyte and a feeble parasite, causing brown cubical rot in the heartwood of the trees it grows on. In contrast to many bracket fungi, it is edible when young, in spite of inauspicious reactions that have been reported.

Laetiporus sulphureus has a lemony, meaty taste. Some people think it tastes like chicken, hence the name; others describe the flavor as being more like lobster or crab. Most people recommend harvesting Chicken of the woods when it is young, since when it reaches its adulthood, the tatse of the mushroom becomes woody, chalky, and tough.

Chicken of the woods is frequently confused with Hen of the Woods, also known as Maitake (Grifola frondosa), simply because they share a similar name. They are not similar at all, except they are both excellent consumable mushrooms.

Most Chicken of the woods species grow from August through November. This isn’t always the case since you may find some as early as June.

Chicken of the woods is an excellent source of antioxidants. The antioxidant properties are due to the α-glucan found in the mushroom. This mushroom also has anti-inflammatory properties that can alleviate the risk of chronic diseases and disorders, anti carcinogenic properties, can help increase the levels of estrogen in the body and it increases sensitivity to insulin!

The current name, Laetiporus sulphureus, was given by an American mycologist William Murrill in 1920. However, its original name was Boletus sulphureus. French mycologist Pierre Bulliard named it this in 1789.

I kinda rushed this since I was in class, so srry if there's spelling mistakes. I'll fix it eventually...probably

Bibliography: wikipedia mushroom-appreciation theforestfarmacy

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Portobello

Portobello mushrooms (also known as Agaricus bisporus) is a basidiomycete native to North America and Eurasia. They are often confused with the poisonous Destroying Angel. But do not fret! They can be easily differentiated by their volva at the base of the mushroom and pure white gills!

The Portobello mushroom taste has a rich, earthy, meaty, and brothy flavor. Due to the meaty flavor, along with its meaty texture, people often use them as a meat substitute. In a 100-gram serving, Portobello mushrooms provide 22 kilocalories of food energy. They’re also a fantastic source of the b vitamins, niacin, dietary mineral phosphorus, pantothenic acid, and riboflavin. While fresh, Portobello Mushrooms only contains 0.2 micrograms of vitamin d.

Portabello mushrooms grow packed together in specially designed rooms with controlled temperature, humidity, and fresh air. They reproduce with the assistance of grain spawn, agar and pasteurized substrates.

Portobello mushrooms are widely available in supermarket produce aisles and farmers' markets. They're customarily sold with their stems removed along with sometimes being sold sliced and packaged with plastic wrap.

Portobello mushrooms are best prepared and served soon after purchasing. Nevertheless, they can be stored in the fridge for 2 to 3 days. The best way to store them is loose, in the crisper drawer of your refrigerator on the humid setting, with a clean paper towel underneath them. Plastic wrap is the enemy of mushrooms, as it promotes mold and slime growth. So if your mushrooms came wrapped and you're not using them at the moment, you should remove the plastic wrapping before storing.

Portobello mushrooms gets its names from Portobello, a town in Italy! The first documentation of Portobello Mushrooms was made in 1707 by a French botanist named Joseph Pitton de Tournefort.

Hey!!! This is my first time doing a lil article about smth! If you know some stuff about Portobello mushrooms that you think would be a nice addition to this post pls lmk!

Bibliography: thespruceeats healthbenefitstimes wikipedia