Mmmmm Agaricus and some Mush ID help, please.

[Bobcat]

Hey everyone, nice to see you all back home .

I'm attaching a pic of some nice meadow mushrooms we get in a nearby woods every year. We get Agaricus sp. all over around my parts each late summer and early fall. But these seem to be the best I've found so far as flavor is concerned. Meaty and mushroomy like a portobello but with a hint of almond extract to it (especially if chopped up fine and used in a salad or otherwise eaten raw). These are actually rather small. The biggest I've found was over a foot in diameter! I believe they are A. osceanus but could be wrong. I've got some very promising clones on agar right now!

The other pic is a fungus whose id has alluded me, so if any of ya have a clue, it would be appreciated! The pics are bad so let me describe them to you. They are numerous and often in clusters on downed highly rotted trees. They get big, maybe 6 inches across for the bigger ones. The texture is very unique. I can only compare it to a cross between a crepe (the good ones you'd get at a french restaurant.) and the plastic they use for halloween maskes- real thin though. Sorry, lol, those are bad descriptors. Kind of like a soft plastic. The edges are super thin but they thicken a little towards the stem. The stems are short, like an inch long, and fairly woody- kind of like fresh young ganoderma. The aroma is moderately strong, but light in quality. Like a very sweet mushroom smell. Hard to resist chewing on it to find out if that is the flavor!

While I am sure there are pore surfaces, they are too small to really see or feel. They bruise very faintly, with the white inner meat BARELY yellowing.

Any ideas?

[max]

This is a type of polypore and prolly not edible as it would be very tough.

[Bobcat]

Thanks Cap'n! Yeah, I figured the polypore part and I have no intentions of eating it. However, it is so thin and quite delicate. It won't be making it into my mouth- but I bet the texture, other than the stem, would be a positive experience.