#turkey tails

[kaiedwardsartblog]

Split Gill & Turkey Tail Mushroom arrangement by Kai Edwards.

[orofeaiel]

Some very pretty turkey-tails

[bluebelly-sun-serpentine]

[jazmatazzzzzz]

༻ ✧☆———𐐪𐑂———☆✧ ༺

[photozoi]

Inhabitants of the Wood

[askwhatsforlunch]

Turkey Tail Minestrone

This hearty and tasty Turkey Tail Minestrone makes a comforting dinner on a rainy night. And it is a really thrifty recipe, too. Happy Thursday!

Ingredients (serves 2 to 3):

1 1/2 tablespoon olive oil

1 large white courgette

1/2 large red or orange bell pepper

1/2 onion

1 teaspoon dried oregano

1 large garlic clove, minced

1 heaped teaspoon tomato paste

1 1/2 tablespoon Modena Balsamic Vinegar

6 cooked large Turkey Tails

1/3 cup short pasta, like macaroni

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

2 ripe tomatoes

250 millilitres/1 cup Turkey Tail Stock, warmed

1 1/2 to 2 cups water

1/2 tablespoon caster sugar

Heat olive oil in a large saucepan over medium-high heat.

Rinse white courgette and halve it lengthwise. Then, cut into thick slices. Add white courgette slices to the saucepan, and cook, stirring until golden, a couple of minutes.

Seed and chop bell pepper, and stir into the saucepan. Cook, 1 minute more.

Peel and finely chop onion. Add to the saucepan, and cook, a further 2 minutes. Stir in dried oregano.

When the courgettes start browning, add minced garlic, and cook, another minute. 

Add tomato paste, and cook out, 1 minute.

Then, deglaze with Balsamic Vinegar, and cook, another minute.

Reduce heat to medium, and flake in the meat of boiled Turkey Tails. Add macaroni. Give a good stir, to coat in herbs, vegetables and tomato paste. Season with coarse sea salt and black pepper.

Rinse and dice tomatoes, and add them, along with their juice, to the pot. Stir in warmed Turkey Tail Stock, and then water. Bring to the boil. Cover with a lid, and simmer, over medium-low heat, a dozen of minutes, until pasta are cooked. Remove the lid, and stir in caster sugar. Cook, a couple of minutes more.

Serve Turkey Tail Minestrone hot.

[angelnumber27]

[besprent-garden]

[fantasticallyfelix]

Ghost ladie with some turkey tails :)

My first artfight attack for @montaguethelorekeeper with her character, Wern!

[foragingincanadamb]

Honey mushroom

Find:Always found growing on some sort of wood, usually at the base of trees (quite often oak).

Time:Late summer to fall

Description:Long and whitish with a ring around the upper stem. This ring is a remnant of the partial veil, the piece of tissue that covers the gills when young. There is no bulb around the base of the stem.Another important honey mushroom identification feature is the attachment of the gills. They should be attached directly to the stem and sometimes begin to run down it. Always inspect the gill attachment on these mushrooms.

Look alikes:The poisonous jack-o'-lantern (Omphalotus illudens) is orange with a smooth cap.

Oyster mushroom

Find:Grows on standing and fallen trees and large branches, especially but by no means exclusively, on beech. It seems to do particularly well on lightening damaged trees.

Time:May–October

Description: 5-20cm diameter pale to dark grey, brown or occasionally olivaceous brackets growing in overlapping tiers; crowded cream to fawn gills running down the full length of the underside, converging to a “nub” but no obvious stipe. Oyster mushrooms can be very variable in appearance according to the substrate on which they are growing.

Look alikes:The poisonous jack-o'-lantern (Omphalotus illudens) is orange with a smooth cap.

Veiled oyster

Find:on wood of dead deciduous broadleaf trees, particularly Beech, oaks and Horse Chestnut; also quite commonly on dead-wood parts of living trees, such as where a branch has been removed.

Time:Late summer and autumn.

Description: Cap white or cream, convex and usually bracket-like with either radial or eccentric stem; convex, gradually flattening but often retaining a broad umbo; surface is felt-like, often breaking into large scale-like patches; 5 to 15cm across.White, decurrent.White or cream; up to 3cm long and 1 to 2cm dia.; tapering towards base; with a short-lived white or cream ring.

Look alikes:The poisonous jack-o'-lantern (Omphalotus illudens) is orange with a smooth cap.

Turkey tails

Find:It is found virtually anywhere there are dead hardwood logs.

Time:May through December

Description:The cap of a turkey tail measures anywhere between 2 to 10 cm (1 to 4”) across, with an outer edge that may be either smooth and uniform or lobed and wavy. The cap is characterized by defined bands of different colours, which include various shades of cream, grey, yellow, orange and brown. The cap surface is finely fuzzy or velvety. Many turkey tails clearly resemble a miniature turkey’s tail. The white inner flesh is 1 to 2 mm thick and rubbery. The underside is covered in tiny, shallow pores spaced about 3 to 6 pores per millimetre.Turkey tails do not have gills, they have pores.

Look alikes:The closest look alike are types of crust fungus, namely Stereum ostrae.  They look enough alike that these actually go by the common name “false turkey tail.”  From the top surface, they look pretty darn similar.  They both have rings of color, they’re both thin and tough.  Once you flip them over, it’s easy to tell the difference.The good news is false turkey tails are not poisonous, although they are not particularly tasty or useful as far as we know.

False turkey tails

Find:Grows in large, layered groups on stumps and logs of deciduous trees, especially oaks. It is extremely common.

Time:May through December

Description:Much like the true Turkey Tail though, the key to identifying it lies on the underside of the mushroom.False Turkey Tails have a smooth non-porous underside, usually beige in color.Large, layered groups of leathery, parchmentlike brackets with multicolored zones; underside smooth. Grows on stumps and logs of deciduous trees. Year-round. Cap semicircular, irregular; zones of browns, rusts, and sometimes green (from algae); texture leathery, hairy. Underside buff-colored, smooth. Stalk not present. Spore print white. Spores magnified are cylindrical, smooth.

Look alikes:Turkey tails.

Chicken of the woods

Find:is found growing on or at the base of dead or dying hardwood trees; most commonly on oak but also cherry or beech. It can also be found on dead conifer stumps. Chicken of the woods has been known to fruit on living trees as well.

Time:June to November

Description:The chicken of the woods is a bright sulphur-yellow fungus comprising several thick, overlapping brackets. The individual brackets are soft and spongy when young and exude a yellow liquid if squeezed. They are fan-shaped with an undulating margin. The upper surface is velvety and yellow-orange with a zoned margin, while the underside is yellow and covered with pores.

Look alikes: no ture Look alikes.

[justanotherhippywitch]

[journaldechampignons]

I think this may be turkey tails but I’m not sure. I didn’t examine it close enough per this checklist. I’ll know better next time. I’m still learning.

[vangoghcore]

by fungiwoman

[jazmatazzzzzz]

Walks with nature

[iwilltryalittlearter]

Dancing

[askwhatsforlunch]

Turkey Tail Stock

Making this Turkey Tail Stock both ensures a rich and fragrant broth, and juicy tender meat, which can then both be used separately, or be the promise of an excellent soup! 

Ingredients (makes 500 millilitres/2 cups):

6 large enough turkey tails

1/4 cup white vinegar

half an onion

4 whole cloves

2 fluffy sprigs fresh rosemary

4 carrots

2 large garlic cloves

1/2 tablespoon whole black peppercorns

1 1/2 litre/6 cups water

1 teaspoon coarse sea salt

Start by cleaning the turkey tails. Remove any leftover feathers, and trim off excess fat on the back. Thoroughly rinse under cold water.

Place turkey tails in a large bowl. Add white vinegar, and cover with cold water. Allow to soak, 10 to 15 minutes.

Drain turkey tails and place them in a large pot. 

Peel onion halve, and stick the cloves into it. Add to the pot, along with rosemary sprigs.

Thoroughly scrub carrots under cold water, if necessary, and cut them into large chunks.

Peel and halve garlic cloves.

Add carrot chunks, garlic halves and black peppercorns to the pot. Cover with water.

Bring to the boil over medium-high heat. Then, cover with a lid, reduce heat to medium, and simmer, a couple of hours, stirring occasionally. 

Remove the lid and stir in coarse sea salt, until dissolved. Cook, about half an hour longer, until stock has reduced.

Allow to cool slightly, and strain into a colander. Do not discard the meat or vegetables, as you can use them in soups or stews. (the turkey meat will be delightfully tender);

If not using immediately, you can pour Turkey Tail Stock into zip-lock bags, and freeze, up to three months.