I've seen Stump Puffball's growing on plenty of trees but this is my first time seeing them growing on another mushroom, they are also growing normally on the stump at the base. Have they colonized the Artist's conk?

At least that's what Google Lens suggested. Seen I Cylburn Arboretum in Baltimore, MD on one of the trails. It was about 6 or 7 inches in diameter

this is the only place i’ve found it. it’s on the staircase leading down to my basement

This is probably not really a mycological question, but I’m hoping some of you mushroom-eating enthusiasts might know the answer anyway:

I usually buy mushrooms from a regular supermarket, but today I got some fresh king oyster mushrooms and shiitake from a Chinese store, the mushrooms imported from China (possibly the ones I get at the supermarket are too, I’ve not checked before).

Both sets of mushrooms look and feel good, firm, not slimy or discolored. However, both smell very unusual. I know ‘chemical’ is not a useful description but I can’t think of a better one - not a food smell, the king oysters smell slightly perfume-y and sweet (more intense and definitely not appealing now I’ve cooked them) and the shiitake - still uncooked - don’t smell as unnatural (but still a little) but a lot more sharp and earthy than I’m used to.

I’ve had both many times before from other shops, and I grow my own shiitake, I know what they normally smell and taste like, and this is very different. I think I’ve smelled the king oyster smell once before, on lion’s mane also imported from China, which also didn’t taste good.

The oysters smell so bad now they’re cooked that they’re going in the bin. I’m undecided on the shiitake, but what I’m mainly wondering is:

Does anyone know what might cause this? Am I smelling something they’re treated with to preserve them in transit? And is it okay to eat the shiitake if they smell edible when cooked?

I'm in nw florida

I just think this phenomenon deserves a whimsical name too 🤭

I’ve noticed there’s a lot of posts of people harvesting mushrooms without identifying them first . I’ve always been taught to identify then harvest as you don’t want to disturb the ecosystem. Anyone have thoughts on this ?

I'm 6 hours from home fixen to pack it and leave. I cut this beauty in slices and layered in paper towels in tin pan. Will this be sufficient enough for travel if I put on ice?

My grain looks just like it did when I started. I know I have to be patient haha but just thought I'd see what others think because I read I should be seeing something in 2-3 days.

Grain bag is out of direct light on my bookshelf, floating around 70-75 degrees usually.

Also: I used 5 cc in a 3 pound bag, I have 5 left in the fridge, should I go ahead and add the rest or would the moisture cause contam?