Fungus Fact Friday

Tagged: edible

#133: Russula virescens species group 3

Fungus Fact

#133: Russula virescens species group

Mushrooms come in all different colors, even green! Although green is an unusual color for mushrooms, certain mushrooms sporting green colors are common.  The most frequently-encountered green mushrooms are from the Russula   Of these, my favorite ones are the Quilted Green Russulas (also called Greencracked Brittlecaps), which belong to the Russula virescens species group.  R. virescens can be found in North America, Europe, and Asia.  However, preliminary DNA studies suggest that specimens found in North America actually belong to a few different species and should not be lumped in with R. virescens.  Unfortunately, mycologists have yet to formally classify these American species.  As a result, the North American species in the group can be called R. virescens for now.

#125: Hypholoma sublateritium, the Brick Cap 3

Fungus Fact

#125: Hypholoma sublateritium, the Brick Cap

“Is this mushroom edible?” What a difficult question to answer.  The world of edible mushrooms is littered with lookalikes, various degrees of edibility, mushrooms that are edible only under certain conditions, and mushrooms that no one has assessed for edibility.  For Hypholoma sublateritium, the question is even more complicated.  There is no consensus on whether or not Brick Caps are edible.  North American field guides are divided on the issue and European field guides usually list these mushrooms as inedible or poisonous.  In my local mushroom club, they are considered edible and are a welcome find in the late fall, when it is usually slim pickings for mushrooms.  Because of this ambiguity, community is an essential part of mushroom hunting (despite its culture of secrecy and competition).  If you are serious about mushroom hunting, you should be involved with a local mushroom club to ensure that you learn information about...

#123: The Candy Caps 1

Fungus Fact

#123: The Candy Caps

Mushrooms come in some surprising flavors. Probably the most unusual flavors are found in the group of mushrooms known as “Candy Caps.”  These mushrooms taste/smell like maple syrup, butterscotch, camphor, burnt sugar, or curry.  Thanks to their pleasant odors, these edible mushrooms are usually used in dessert dishes!  I recently had the opportunity to taste some Candy Cap ice cream and was astounded by the intense maple syrup flavor provided by the mushrooms!

#117: Craterellus cornucopioides species group, the Horn of Plenty 1

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#117: Craterellus cornucopioides species group, the Horn of Plenty

If Black Friday needed to be symbolized by a mushroom, I would suggest the Craterellus cornucopioides species group. Their common and scientific names bring to mind Thanksgiving, they are black in color, they are prized edibles but are rather difficult to find, and they are very thin-fleshed, so you need to find a lot of them to make a good meal.  I love these little mushrooms.  Their flavor is mild but unique, making them a great compliment to various dishes.  These mushrooms go by a variety of common names: “Black Trumpets,” “Black Chanterelles,” “Horn of Plenty,” and “la trompette de la mort” (literally “Trumpet of Death”) in French.  The French name must be based on the mushroom’s dark color, since I am not aware of anyone having died after consuming the Horn of plenty.  I usually just call them “Black Chanterelles,” but I will use the name “Horn of Plenty”...

#108: Heimioporus betula, the Shaggy-Stalked Bolete 1

Fungus Fact

#108: Heimioporus betula, the Shaggy-Stalked Bolete

Noting what decorations a bolete has on its stem can be very helpful in identifying that bolete. One type of decoration you may find on a bolete’s stipe is reticulation.  Reticulation is a net-like pattern of ridges that extend partially or all the way down the stipe.  These ridges are actually an extension of the pore surface, much like decurrent gills in agarics.  The reticulum does produce spores, but is not as efficient at discharging spores because it is oriented parallel to the ground.  Heimioporus betula is hands-down the best example of reticulation in any bolote.

#102: The Chicken of the Woods or Sulfur Shelf Fungus 4

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#102: The Chicken of the Woods or Sulfur Shelf Fungus

This mushroom is a gateway mushroom to foraging. There is no mistaking the large, bright, yellow-orange fruiting bodies of the Chicken of the Woods.  It is also a good edible that has the look, texture, and taste of chicken when cooked (which resulted in one of its common names).

#101: Golden Chanterelles 3

Fungus Fact

#101: Golden Chanterelles

These mushrooms are the mycophagist’s (fungus-eater’s) best friends. They taste great, are large enough to eat, often fruit plentifully, are easy to spot, and are unlikely to be confused with anything else (if you know what to look for).  Golden Chanterelles are very popular in Europe.  The European species is called the “Griole” in France, while Germans call it the “”  These choice edibles can also be found in North America, where they fruit from summer through fall.  Look for chanterelles near streams, in hollows, and in other tree-covered places with abundant moisture but good drainage.  I recently found some in a small park in Northern Virginia, so they may be more common than you would expect!

#090: Mushroom Edibility 0

Fungus Fact

#090: Mushroom Edibility

Field guides use three basic categories when discussing mushroom edibility: edible, inedible, and poisonous. These categories are not quite straightforward, so read on to learn about spicy mushrooms, poisonous morels, and toxin types!