Don you maybe have a mushroom consultation in your town? Don’t know where you are from, but in Europe many countries have them and they can help you not to kill yourself.
Bruh it can be so dangerous, I search for poisonous mimics of (mushroom). And honestly if a mushroom has too many poisonous mimics or toxic species of the same family, I just won’t try to harvest it.
So far Oyster mushrooms are just about the safest to spot and harvest, I don’t live in an area with chicken or hen of the woods, which is also pretty easy to identify.
When I was a kid we would have yearly morel hunts. My uncles were always scouting the neighbors’ woods, and once morels were sighted we’d sneak onto their property and gather bags of 'em. We’d usually get about 10 pounds between the six of us cousins. Then Grandma would fry them up and we’d feast.
One year I ate at least a pound by myself. That night I got so violently ill I thought I would die. I never ate morels again.
Now you have me wondering if one of us picked a not-morel and I was the unlucky one who ate it.
That’s wild! The article mentions it a bit but based on your comment I did more research, black morels or morels in general can cause really bad gastro issues.
Most articles and papers say is they are undercooked or just eating a ton of them like you did can cause what you felt on it’s own. You didn’t even have to eat a false morel! I had no idea, good to know!
Even some of the ones that are edible still secretly want to kill you. From the Wikipedia entry for “chicken of the woods”:
In some cases eating the mushroom "causes mild reactions … for example, “swollen lips” or in rare cases “nausea, vomiting, dizziness and disorientation” to those who are sensitive. This is believed to be due to a number of factors that include allergies to the mushroom’s protein or toxins which are only somewhat stable at high temperatures.
I’ll eat portabellos if they come on pasta or pizza (though I’ve started taking them off the latter because they turn to rubber in the microwave) but I sure as hell am not going out of my way to order any dish that features them (mushrooms) as the main protein.
If you have a stove I can definitely recommend heating your pizza in a dry (with no oil) frying pan. Set the temperature medium-low and heat a slice or two at a time for a few minutes. It comes out like it was freshly cooked.
Oof, that sucks. It seems like the universe really does enjoy a cruel prank sometimes. I hope you’ve found something equally enjoyable to fill the pizza shaped hole in your meals.
I finally got around to trying this. I don’t see the point. By the time the cheese was re-melted, the crust turned into a hard cracker and it took ten times longer than the microwave. It’s quite possible I had the stove up too high (it’s an electric stove and I had it on 4/10), but I’d still say the point goes to the microwave for being quicker and having greater margin for error.
Hmmm, it’s hard to debug pizza remotely, but maybe the heat wasn’t high enough, it normally only takes a minute or two to heat through and cooking it for longer probably would make the base go hard.
Thanks for reporting bavk though, and I’m sorry you had a suboptimal pizza result.
Here’s a hint for you. Lower the power of the microwave to 4/10 and cook about 50% longer. Once you get the timing down you leftover pizza will be much better and less rubbery.
Most people are clueless about how to properly use a microwave, because no one teaches us, but max all the time is not how it should be used.
That’s effectively what I do, I don’t just blast it for a minute and a half.
I normally don’t futz with the power settings but I’ll do 30s at a time and check if it’s heated, then move it around so the hotspots in the microwave hit different parts of it (the turntable only does so much).
Some people also get mild to severe reactions to pizza. They’re sensitive to night shade. Or lactose intolerant. Or have celiac’s. Or are allergic to one of the toppings.
Happens to some SE Asians in North America too, because the edible straw mushroom from SE Asia resembles one here called “death cap”. Amanita phalloides. What’s fucked up is right before it kills you your symptoms actually improve, so people get discharged from the hospital and think they are going to be ok. I forage mushrooms but I stay away from white gilled mushrooms completely.
Yeah I had my yard full of destroying angels last summer, when they first showed up I was all “sweet! Mushrooms!” Because they look real similar to agaricus. But then I saw the white gills, and was all :(.
And I made sure to tell my kids not to mess with them and why.
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