From: riburr@shentel.net   
      
   ram wrote:   
      
   >   
   > Looks tasty...It's great when a patch is close enough to our houses   
   > that we can check regularily, and thus dine upon the very young and   
   > fresh fungus, rather than a mushroom and magot mix!   
   >   
   > I've not had much luck finding Agaricus species.  It appears to be   
   > pretty much absent in the boreal coniferous forests of northern   
   > Quebec.  There is one that is very curiously similar to the store   
   > bought A. bisporus, that growing in my compost heap in late   
   > summer...Although I haven't found it yet this year.  The only other I   
   > found last year was unidentified, it had a strong phenol odour at the   
   > base of the stem, but refused to stain yellow, even with a drop of   
   > KOH!   Who knows, I didn't eat it.  It  was growing under a spruce in   
   > a city park.   
   >   
   > Better luck this year!   
   >   
      
   I find a fair quantity of a variety of Agaricus most years.  Never a   
   whole lot, but enough for a good meal after a nice rain.  But, the   
   flavor and aroma  of A. subrufescens is in a league all by itself.  The   
   taste flips me out every time.  I can say without hesitation it is my   
   favorite tasting mushroom.  *Pure almond extract*, like biscotti.  I've   
   gotta try cultivating the variety I'm finding.  It's like some heavenly   
   kitchen scrap that fell off of God's countertop into my backyard.   
      
      
   --   
   Colour sky havana lake   
   Colour sky rose carmethene   
   Alizarian crimson   
      
   -Donovan Leitch   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)