Wild Mushrooms - Articles - Zimbio

Edible Mushrooms

Tue, 20 Aug 2008 11:38:00 GMT

posted by OurFoodRecipes
All of the edible mushrooms shown here are distinctive in some obvious way. Once you learn
their distinguishing features, you won't confuse them with any dangerously poisonous species.
Along with each illustration is a brief description of the mushroom, including where and when it can be found. Remember that where and when a mushroom grows can be very important in identification. If there are reasons for caution, they are noted. Also included are some cooking hints for each type of mushroom.

PUFFBALLS (LYCOPERDON spp. and CALVATIA spp.)

Description: Depending on their size, puffballshave been mistaken at a distance for everythingfrom golf balls to sheep. These round or pear-shaped mushrooms are almost always whitish, tan or gray and may or may not havea stalk-like base. The interior of a puffball is solid white at first, gradually turning yellow,then brown as the mushroom ages. Finally, theinterior changes to a mass of dark, powdery spores, Size: 1" to 12" in diameter, sometimes larger.

When and Where: Late summer and fall; in lawns,open woods, pastures, barren areas. On soil or decaying wood.

Cautions: Each puffball should be sliced from topto bottom and the interior examined. It should be completely white and featureless inside, like a slice of white bread. There should be no trace of yellow or brown (which will spoil the flavor) and especially no sign of a developing mushroom with a stalk, gills and cap (see Poisonous Mushrooms). Amanitas, when young, can resemble small puffballs, but cutting them open will quickly resolve the question.

Cooking Hints: Remove outer skin if it is tough, then slice, dip in batter and fry.

SHAGGY MANE (Coprinus comatus)

Description: The shaggy mane or lawyer's wig is so large and distinctive that with a little practice you can identify it from a moving car. The cap of a fresh specimen is a long, white cylinder with shaggy, upturned, brownish scales. The gills are whitish, and the entire mushroom is fragile and crumbles easily. Most important, as the
shaggy mane matures, the cap and gills graduallydissolve into a black, inky fluid, leaving only the standing stalk. Size 4" to 6" tall, sometimes larger.

When and Where: Spring, summer and fall, growing in grass, soil or wood chips. Often seen scattered in lawns and pastures.
Cautions: Shaggy manes are best when picked before the caps begin to turn black. However, until you become familiar with these mushrooms, check for the developing ink to be sure of your identification. (note: The shaggy mane is the largest of a group of edible mushrooms called inky caps.
Cooking Hints: Saute butter and season with nutmeg or garlic. Good in scrambled eggs or chicken dishes. Shaggy manes are delicate and should be picked young and eaten the same day.

CORAL FUNGI (Clavariaceae)

Description: These fungi appear as clumps of branching stems which point upward. They do look much like coral. Most are tan, whitish or
yellowish; a few are pinkish or purple. Also called club fungi, antler mushrooms or doghair mushrooms. Size: clusters may be up to 8" high.

When and Where: Summer and fall; in wooded areas,growing on the ground or on decaying logs.

Cautions: A few coral fungi have a laxative effect,and some people seem to be particularly sensitive. Avoid coral fungi that taste bitter, bruise brown when handled or have gelatinous bases. These are most likely to case trouble. No serious poisonings from coral fungi have been reported.

Cooking Hints: Tips and upper branches are most tender. Saute and add to vegetables or white sauce.

MORELS

Description: Sponge, pinecone andhoneycomb mushroom-the nicknames of the morel-are all appropriate. Morels are easy to recognize and delicious to eat, making them the most popular wild mushroom in Missouri.
The surface of a morel is covered with definite pits and ridges, and the bottom edge of the cap is attached directly to the stem. Size: 2" to 12" tall.

There are three common species of morels:
The common morel (Morchella esculenta):
When young, this species has white ridges and dark brown pits and is known as the "white morel." As it ages, both the ridges and the pits turn yellowish brown, and it becomes a "yellow morel." If conditions are right the "yellow morel" can grow into a "giant morel," which may be up to a foot tall.
The black morel or smoky morel (Morchella elata): The ridges are gray or tan when young, but darken with age until nearly black. The pits are brown and elongated. These morels are best when picked young; discard any that are shrunken or have completely black heads.

The half-free morel (Morchella semilibera): This is the exception to the rule that morels have the bottom of the cap attached directly to the stem. The cap of the half-free morel is attached at about the middle. These morels have small caps and long bulbous stems.
When and Where: From spring to early summer. Morels are found on the ground in a variety of habitats, including moist woodlands and in river bottoms.

Cautions: Morels are quite distinctive, but there is a small chance they could be confused with false morels. Half-free morels may be confused with a mushroom called the wrinkled thimble cap (Verpa bohemica). Fortunately, this mushroom is also edible in moderation. The cap of the wrinkled thimble cap is free from the stem except at the top

Cooking Hints: Cut morels in half to check for insects. Wash carefully. Morels can be breaded and fried, stewed, baked, creamed or stuffed with dressing. Their delicate flavor is brought out best by sauteing them in butter for about five minutes on each side.

Bearded Tooth - (Hericium erinaceus)

Description: With its clumps of hanging white "fur," this tooth fungus looks much like a polar
bear's paw. It is pure white when fresh and young, but yellows with age. The bearded tooth may grow quite large, as much as a foot across. Its size and whiteness make it easy to spot against the dark logs on which it grows.

Other names include bear's head, satyr's beard andhedgehog mushroom. Size 4" to 12" across.
When and Where: Summer and fall; always on trees, logs or stumps.

Cautions: The bearded tooth is distinctive and has no poisonous look-alikes. There are several closely related species which are more open and branched,but all are good edibles. Only young, white specimens should be eaten; older, yellowed ones are sour.

Cooking Hints: Slice, parboil until tender (taste a piece to test), drain and serve with cheese sauce.

Oyster Mushroom (Pleurotus ostreatus)

Description: Those hardy souls who take long winter walks are sometimes treated to the sight of a snow-capped mass of fresh oyster mushrooms growing on a tree or log.

This large white, tan or ivory-colored mushroom isnamed for its oyster shell-like shape. It has white gills running down a very short, off-center stem. Spores are white to lilac, and the flesh is very soft. Oyster mushrooms usually are found in largeclusters of overlapping caps and always on wood.
Size: 2" to 8" wide.
When and Where: Spring, summer, fall and during warm spells in winter. On trees and fallen logs.
Cautions: This mushroom has a number of look-alikes, (including Crepidotus and Lentinus spp.), but none are dangerous. they may, however, be woody or unpleasant-tasting. Check by tasting a small piece and by making a spore print. Watch out
for the small black beetles which sometimes infest this mushroom.

Cooking Hints: Soak in salted water to remove bugs. Dip in beaten egg, roll in cracker crumbs and fry.

Chanterelles (Cantharellaceae)

Description: Chanterelles are a great favorite of European mushroom hunters and are becoming more popular in the United States. These mushrooms are funnel-or trumpet-shaped and have wavy cap edges. Most are bright orange or yellow, although one, the black trumpet, is brownish-black. Fresh chanterelles have a pleasant, fruity fragrance.

To make sure you have a chanterelle, check the underside of the cap. Some species of chanterelle
are nearly smooth underneath, while others have a network of wrinkles or gill-like ridges running down the stem. The ridges have many forks and crossveins and are always blunt-edged. (True gills are sharp-edged and knifelike). Size 1/2" to 6" wide, 1" to 6" tall.
When and Where: Summer and fall; on the ground in hardwood forests. Usually found in scattered groups.
Cautions: When you can recognize those blunt-edged, crisscrossing ridges, you won't confuse
chanterelles with anything else. However, take extra care at first that you do not have the
poisonous jack-o-'lantern. Jack-o'-lanterns have knifelike gills and grow in the tight clusters on wood or buried wood, rather than on the ground.
Cooking Hints: Chanterelles are tough and need long, slow cooking, but when properly prepared their flavor is excellent. Saute slowly in butter until tender, season with salt, pepper and parsley, and serve on crackers.

Boletes (Boletaceae)

Description: If you can picture a hamburger bun ona thick stalk, you will have a good idea of what most boletes look like. These sturdy, fleshy mushrooms can be mistaken at first glance for
gilled mushrooms, but if you turn over a cap you will find a spongy layer of pores on the underside rather than bladelikegills. The pore layer can easily be pulled away from the cap.
Bolete caps are usually brownish or reddish-brown, while the pores may be whitish, yellow, orange, red, olive or brownish. Size: Up to 10" tall; caps 1" to 10" wide. There are more than 200 species of boletes in North America. The King Bolete (Boletus edulis) is probably the best edible.

When and Where: Summer and fall; on the ground near or under trees. Frequently found under pines.
Cautions: Boletes are considered a good, safe edible group for beginning mushroom collectors.
However, you should observe these cautions:
1. A few boletes are poisonous. To avoid these, don't eat any boletes that have orange or red
pores.
2. Some boletes, while not poisonous, are very distasteful. Check this by tasting a pinch of the
raw mushroom cap. If it is bitter or otherwise unpleasant, throw it out.
3. To make them more digestible, boletes should be cooked before eating. If the cap is slimy, peel off the slime layer; it sometimes causes diarrhea.
4. Bugs seem to like boletes as much as people do, so check your specimens carefully. Boletes also tend to decay quickly. Be sure to collect and eat only fresh specimens.

Cooking Hints: Remove tough stems, and peel off the pore layer in all but the youngest specimens. Saute in butter and add to any cheese dish. Dried boletes also are good in soups.

Sulfur Shelf (Laetiporus sulphureus)

Description: These mushrooms light up the forest with their brilliant orange-red caps and pale
sulfur-yellow pore surfaces. Some specimens fade to a peach or salmon color.
The sulfur shelf always grows on wood, usually in large masses of overlapping caps. It has no stem; the cap is attached directly to the wood. The pores are tiny.
Other names include chicken mushroom and chicken of the woods. Size 2" to 12" wide.
When and Where: Summer and fall; in clusters on living trees or dead wood.
Cautions: This is a distinctive mushroom with no poisonous look-alikes. It does cause a mild
allergic reaction (swollen lips) in some people.

Cooking Hints: Cook only the tender outer edges of the caps; the rest is tough and woody. Slice and simmer in stock for 45 minutes, then serve creamed on toast. When cooked, this mushroom has the texture and often the taste of chicken.

Hen-of-the-Woods (Grifola frondosa)

Description: This mushroom really does look something like a large, ruffled chicken. It grows
as a bouquet of grayish-brown, fan-shaped, overlapping caps, with offcenter white talks branching from a single thick base. On the underside, the pore surface is white.
A single clump of hen-of-the-woods can grow to enormous size and weigh up to 100 pounds. It often grows in the same spot year after year.
When and Where: Summer and fall; on the ground at the base of trees, or on stumps.
Cautions: Many gilled mushrooms grow in large clumps-remember that hen-of-the-woods is a pore fungus. This mushroom has no poisonous look-alikes, but there are some similar species of pore fungi that are tough and inedible. If what you have tastes leathery or otherwise unpleasant, you probably didn't pick a hen-of-the-woods.
Cooking Hints: Use only fresh, tender portions. Simmer in salted water until tender (requires long, slow cooking), and serve as a vegetable with cream sauce; or chill after cooking and use on salads.

There are many other good edible wild mushrooms available to Missouri mushroom hunters, including the popular meadow mushrooms. If you'd like to try collecting some of these, the references listed at the end of this article will help you do so safely.

Copyright 1983 by the Conservation Commission of the State of Missouri.

Chicken of the Woods (Laetiporus sulphureus)

Tue, 20 Aug 2008 13:12:00 GMT

posted by OurFoodRecipes

Chicken of the Woods (Laetiporus sulphureus)

Laetiporus is a genus of bracket fungi growing throughout much of the world. Chicken of the Woods (Laetiporus sulphureus), also known as the sulphur polypore, is a safe and easily recognized edible mushroom with a soft texture and no gills. The mushroom grows in large brackets – some have been found that weigh over 45 kg, and they can be 5-60 cm across. It is most commonly found on oak trees, though it is also frequently found on yew, cherry wood, sweet chestnut, and willow. You may find this mushroom during the summer and autumn, but rarely in winter or spring.

This large, brightly coloured edible mushrooms is typically found in clusters but is occasionally solitary. Chicken of the Woods is leafy in shape and grows in a semi-circular form around tree trunks or stumps. Bright yellow and colourful when young, the Chicken of the Woods begins forming with multiple thick, petals that develop a bright ivory and yellowish-orange colouring on a velvet-like outer skin. It tends to lighten in colour near the edges. This edible mushroom has no gills, instead its bright yellow undersurface is covered with tiny pores. As it matures, it becomes thinner and speckled with many small dark brown spots that develop into a mixture of tan and off-white shading as the fungus gets lighter in colour and becomes shaped like a wrinkled fan with multiple leafy protrusions. When young, it is thick and juicy with a soft and spongy texture, becoming hard and brittle or crumbly as it ages. Chicken of the Woods should be harvested when they are young and tender, as older specimens get more woody and develop a sour flavour. Specimens that are found attached and growing on conifers and eucalyptus are considered inedible.

Chicken of the Woods grows in trees that are either living (as parasites) or decaying (as saprobes). The mushrooms cause a reddish brown cubical heart-rot of wood and can destabilize a tree by hollowing out its centre. Although rarely fatal to the host tree it may cause it to decay to the point where wind or hail could knock it down. Historically, this fungus was known to damage the wooden ships of the British Naval Fleet.

This is an unmistakable mushroom and you will not confuse it with any poisonous species.

If you find a Chicken of the Woods then do not simply tear it from the tree because this will damage the mycelium and could kill the parent fungus and stop it growing again in future. However if you cut off a chunk close to the tree new mushroom growth will resume next season. You can harvest the edible mushrooms and return the next year for another crop. Or cut just the outer edge (about 5 cm of the fungus) and return later in the season for a second helping.

It is bizarre looking mushroom, and is quite popular for human consumption in some areas, although it has a very woodsy and fungus like flavour and a strong fungusy smell which some people find off putting. Chicken of the Woods actually behaves a lot like chicken when cooked, having flaky white flesh and can be prepared in most ways that you prepare chicken meat. Chicken of the Woods is a good choice for vegetarians as a mock-meat menu item. When cooking Chicken of the Woods, make sure that it is fully cooked, as there are reports of people being adversely affected when the mushroom was not cooked. This is believed to be due to a number of factors that range from very bad allergies to the mushroom's protein, to toxins absorbed by the mushroom from the wood it grows on (for example, hemlock), to simply eating specimens that have decayed past their prime. As such, many field guides request that people who eat Chicken of the Woods exercise caution by only eating fresh, young brackets and begin with small quantities to see how well it sits in their stomach

Chicken of the Woods should be used within several days of being picked. Store it in a paper bag in the fridge before using it, and make sure to brush it gently to remove dirt and plant material before cooking it. Use only leafy and tender sections of the mushroom . It does not dry well, although some mushroom hunters have found that it can be frozen for long periods of time and retain its edibility. In certain parts of Germany and North America, it is even considered a delicacy. The best way to preserve it is to fry small pieces in butter and then freeze them for up to three months.

The flavour is somewhat like chicken. Meaty in texture, it has a noticeable aroma and flavour that provides an excellent enhancement to rice, risotto, curry, and various chicken or poultry dishes, such as chicken and turkey casseroles. Adding bite size chunks to pork or chicken casseroles or curries for the last 20 minutes of cooking will add a wonderful extra depth and taste to the meal. The mushroom can also be sautéed in butter, flavoured with garlic, onions or shallots, and served as a side dish or an ingredient in egg dishes.

Chicken of the Woods Omelette recipe

INGREDIENTS

1 cup diced Chicken of the Woods
1/4 cup shredded cream cheese
2 or 3 shallots, diced
1 Tablespoon chopped fresh parsley
5 or 6 eggs
1/2 cup cream or milk
Salt and pepper
3 Tablespoons butter

Melt the butter in a heavy frying pan over low heat. Beat the eggs and cream, add salt and pepper to taste and pour into the pan. As the eggs start to cook, sprinkle the Chicken of the Woods, cheese, shallots and parsley over the top. Cook for 1 to 2 minutes more until the egg mixture sets. Fold the omelette over and remove from the heat; cover and let sit for 1 minute....mmm nice taste !

Hunting Wild Mushrooms-Foraging for Boletus

Sat, 20 Jul 2008 11:47:45 GMT

posted by larryec

It looks like it is going to be a great summer here in upper Michigan for hunting wild mushrooms. We are getting a lot of rain and that is a key ingredient. What I call the summer mushrooms appear to be just starting. The first edible Boletus I am usually able to find is the Boletus Subglabripes. This is a good mushroom when it is real young but turns very soft with age. During the years when this wild mushroom is plentiful I dry them to use in roasts and other meals I add mushrooms to. They dry and reconstitute very well. I have included the picture of a spore print in this post for this mushroom. Just to give those of you that are not familiar with it an idea of what it looks like.Boletus subglabripesCap-Light Brown to rich Cinnamon, 11/2 to 4 inches, convex then expanding to almost plain.Stem- 2-4 by ½ to ¾ inches even or tapered at the base. Pale to bright yellow.Flesh- Pale to Lemon yellowGills- This mushroom has tubes not gills. Spore print deposit color -pale olive brown.Habitat- Found in mixed deciduous woods, occasionally under spruce. Found in Eastern and Eastern North America.Season- June though September

Classified as Edible

Consult your Wild Mushroom guide for a more in-depth description.

If you are not sure what you are picking don’t eat it. Consult an expert to aid you in your identification.

Identifying Poisonous Mushrooms

Tue, 9 Jul 2008 16:36:50 GMT

posted by larryec

Amanita-Desroying Angle

With mid summer taking place in most of the country there is a large variety of mushrooms growing in most locations. A question has been asked “How can you Identify a Poisonous Mushroom ?”To start with the best advice I can give you is-know what you are picking. If you are unsure of your identification don’t eat it. Seek out an expert in the area you live in. Most of them would be happy to help you . Also your local county extension service may have booklets you can get for little or no charge on edible mushrooms that grow in your state. Here in Michigan, Michigan State University hosts a Mushroom Seminar in late summer or early fall. If you would like more information on this send me an email and I will send you the link.Purchase a couple of good books on Wild Mushrooms. Don’t use just one. Some wild mushrooms look great- because it looks good does not mean it is edible. The Amanita genera I think is one of the nicest looking mushrooms in the woods. Pick the wrong mushroom in this group and it will kill you! This is one genera I stay away from completely.Another myth I have heard is-If the animals eat it-it must be edible. Not True, Their digestive system is different then ours. A mushroom that would make a Human very ill may not even affect a Deer or a Squirrel.

If you are new to mushroom hunting start by leaning to positively identify one or two edible mushrooms in your area. Just eat them till you get to know more of what you are doing-then move on. This is a great hobby and very rewarding. Don’t get careless. Do your homework. Take a spoor print and do your research. The only way you can safely tell if a mushroom is poisonous or not is to make a positive identification.

Tips for collecting and identifying edible Wild mushrooms

Mon, 27 May 2008 15:21:22 GMT

posted by larryec

There is a lot to learn depending on how involved you want to get. You might want to focus on the easy to identify edible wild mushrooms when you first start out. A few I would suggest would be, the Morel, Oyster mushroom, Chanterelle and the Shaggy Mane. These all have fairly easy to identify characteristics. Several good books on identifying wild mushrooms is a must have. When you are choosing a book the colored pictures of the mushroom is as important as the information it provides. You want the pictures to be as true to the actual mushroom as possible to help with accurate identification.

For collecting your mushrooms carry a sharp pocket knife. Cut them off close to the ground, but high enough to leave the dirt behind. If you are collecting a mushroom for identification- take the whole mushroom. Make sure you get all of the stem. Do not put them in plastic. A plastic bag will destroy the mushrooms before you can even get them home. Use paper or a basket with a flat bottom. Do not mix varieties of mushrooms and never mix poisonous or mushrooms you are unsure of in the same bag. I like to carry paper lunch bags with me for collecting specimens I want to take home to identify. I package each of these separately.

Pay attention to the time of year it is. Chances are you won’t find a Shaggy Mane in the middle of the summer.

Is the mushroom growing in a wooded area or a field? In clusters, fairy rings, singly or on a tree? All characteristics of different genera’s. Know the characteristics of the Wild mushroom genera you are searching for.

Note the cap color, size and texture. Smooth or sticky, fibrous or scaled. How long is the stem? The color of the stem can be different then the color of the cap and many times will aid you in a positive identification of the mushroom such as the Chrome-footed Bolete.

Is the flesh soft brittle or rubbery? What does the mushroom smell like. I love the smell of the Chanterelle. It is as close to the smell of fresh apricots as you can get. Another one I can think of off hand is the Almond scented Russula. Smells exactly like almonds. But although this Wild mushroom smells great this Russula is a poisonous mushroom.

I hope this article was some help to you if you are new at hunting Wild mushrooms and has provided some helpful tips for you on mushroom hunting. If you cant positively identify the mushroom don’t eat it. Consult an expert to aid you in the mushroom identification.

Tags: mushrooms, wild mushrooms, how to hunt wild mushrooms