Ingredient: Mushrooms - Fresh
Category: Vegetables (Fungi)
Season: All
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus.
Edible mushrooms
An edible mushroom is a mushroom that can potentially be safely eaten , including thousands of types of mushrooms that are regularly harvested.
Some species that cannot be easily cultivated , such as the truffle or matsutake, are highly prized.
On the other hand, some edible mushrooms may have extremely bad taste , such as the Bitter bolete mushroom.
Edible mushrooms are used extensively in cooking , in many cuisines (notably Chinese , European , and Japanese ).
Mushrooms are commonly thought to have little nutritional value , however,many species are high in fibre and provide vitamins such as thiamine , riboflavin , niacin , biotin , cobalamins , ascorbic acid .
Though not normally a significant source of vitamin D , some mushrooms can become signifcant sources after exposure to ultraviolet light , though this also darkens their skin.
Mushrooms are also a source of some minerals , including iron , selenium , potassium and phosphorus .
Most mushrooms that are sold in supermarkets have been commercially grown on mushroom farms .
The most popular of these, Agaricus bisporus , is safe for most people to eat because it is grown in controlled, sterilised environments, though some individuals do not tolerate it well.
Several varieties of Agaricus bisporus are grown commercially, including whites, crimini , and portabello .
Other cultivated species now available at many grocers include shiitake , maitake or hen-of-the-woods , oyster , and enoki .
Culinary use
A fraction of the many fungi consumed by humans are currently cultivated and sold commercially
Commercial cultivation is important ecologically , as there have been concerns of depletion of larger fungi such as chanterelles in Europe, possibly because the group has grown so popular yet remains a challenge to cultivate.
Once we could buy only buttons or caps, now the market is presented with an amazing variety of sizes, shapes and colours of mushrooms.
Unless you know your mushrooms, some of them may appear more interesting than they actually taste.
To prepare mushrooms,
Don’t wash them, they already have a lot of moisture, washing would absorb more, which can make them soggy.
Take a damp piece of kitchen paper and wipe each mushroom clean.
Don’t peel them, the peel has lots of flavour.
Always use the mushroom stalks (except, the stems of shiitake, primarily because the stems are harder and take longer to cook than the soft fleshy caps ).
If the mushrooms are small, leave them whole, if not, cut through the stalk, then into halves or quarters.
Commercially cultivated fungi
Button mushroom (Agaricus bisporus), also known as champignon. This species also includes the portobello and crimini mushrooms.
Button mushroom (Agaricus bisporus), known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms in the world.
It is known by many names several of which refer to different stages:
"Button mushroom" when sold, collected or eaten in young, unopened form,
"Crimini mushroom"or "baby bella" as an immature portobello or
"Portobello mushroom" as a large brown mature mushroom.
It is known as the “champignon de Paris” in France.
It is also often called simply "champignon" (the french word for "fungus") in several languages.
Some grocery stores in the Western world sell this mushroom in canned and fresh preparations.
An agaric, its gills are often left on in preparations.
It can be found cooked on pizzas , in casseroles, stuffed mushrooms, raw on salads, and in various forms in a variety of dishes.
Meadow mushroom (Agaricus campestris), commonly known as the Field mushroom or, in North America, Meadow mushroom, is a widely eaten gilled mushroom closely related to the button mushroom.
Commonly found in fields and grassy areas after rain from late summer onwards worldwide , it is widely collected and eaten, even by those who would not normally experiment with mushrooming.
This mushroom is not commercially cultivated on account of its fast maturing and short shelf-life.
Culinary uses of the meadow mushroom include sauteed or fried, in sauces, or even sliced raw and used in salads. In flavour and texture.
This mushroom is almost completely identical to the white button mushrooms available in grocery stores in the United States.
Be sure to rinse well to dislodge any sand , and also watch out for small, white larvae which tunnel through the stems and caps.
Cloud ear fungus (Auricularia polytricha or Auricularia auricula-judae), two closely related species of edible jelly fungi that are commonly used in Chinese cuisine.
It is gray-brown in colour and often used in Asian cooking. In Chinese, it is known as (pinyin: yún ěr, lit. "cloud ear"), (pinyin: máo mù ěr, lit. "hairy wood ear"), or (pinyin: mù ěr, lit. "wood ear" or "tree ear"), and in Japanese it is called arage kikurage ( lit. "tree jellyfish").
It is also known as black fungus, black Chinese fungus, wood ear fungus, wood fungus, ear fungus, or tree ear fungus, an allusion to its rubbery ear-shaped growth.
It is a dark brown color but somewhat translucent .
It is usually sold dried and needs to be soaked before use.
While almost tasteless , it is prized for its slightly crunchy texture and supposed medicinal properties, including its newly discovered anticoagulant properties.
Winter mushroom (Flammulina velutipes), also called golden needle mushroom, known as enokitake in Japan.
Are long, thin white mushrooms used in Asian cuisines, particularly those of Japan, Korea, and China.
Wild forms differing in colour, texture, and sliminess are called winter mushrooms, velvet foot, or velvet stem among other names.
The mushroom is available fresh or canned , the fresh mushroom being preferred by many.
They are traditionally used for soups , but can also be used for salads and other dishes.
They have a crisp texture .
The mushroom can be refrigerated for about one week .
When purchasing fresh winter mushrooms (enokitake), look for specimens with firm, white, shiny caps; avoid those that have slimy or brownish stalks
Beech mushroom (Hypsizygus tessulatusalso Hypsizygus marmoreus),
called shimeji in Japanese, it is a common variety of mushroom available in most markets in Japan.
Oak mushroom (Lentinus edodes), also known as shiitake.
Oak mushroom (Lentinus edodes) is largely produced in Japan, China and South Korea.
Oak mushroom (Lentinus edodes) accounts for 10% of world production of cultivated mushrooms.
Common in Japan, China, Australia and North America.
Oyster mushrooms (Pleurotus species).
Are the second most important mushrooms, in production, in the world, 25% of total world production of cultivated mushrooms.
Oyster mushroom (Pleurotus species), are world-wide.
China is the major producer .
Several species can be grown on carbonaceous matter , such as straw or newspaper.
In the wild, they are usually found growing on wood.
The Brown Oyster Mushroom (Pleurotus australis)
The Golden Oyster Mushroom (Pleurotus citrinopileatus)
The Branched Oyster Mushroom (Pleurotus cornucopiae)
The Abalone Mushroom (Pleurotus cystidiosus)
The Pink Oyster Mushroom (Pleurotus djamor)
The King Oyster Mushroom (Pleurotus eryngii)
The Tarragon Oyster Mushroom (Pleurotus euosmus)
The Tree Oyster Mushroom (Pleurotus ostreatus)
The Phoenix or Indian Oyster Mushroom (Pleurotus pulmonarius, "P. sajor-caju")
The King Tuber Mushroom (Pleurotus tuberregium)
Cauliflower mushroom (Sparassis crispa) or Hen of the Woods
They are increasingly cultivated and being sold in the USA and Australia, where they are locally known as white fungus.
Characterised by their unique look. Its look can be described as similar to a sea sponge, a brain, or a head of cauliflower, from which it has been given its popular name
Cauliflower mushroom (Sparassis crispa) can be very tasty, but should be throughly cleaned before use as the folds can contain dirt and other material, as it grows and envelops objects around it such as pine needles.
European Cauliflower mushroom (Sparassis crispa) should be picked when creamy white, and once yellow are too indigestible to eat.
It is good for drying and reconstuting as it retains its cartilaginous texture and hence is good for soups
Snow fungus (Tremella fuciformis), also known as white fungus or silver tree-ear fungus) another type of jelly fungus that is commonly used in Chinese cuisine.
A type of jelly fungus (a kind of mushroom) that is used in Chinese cuisine.
In Chinese, it is called pinyin : yín ěr; literally "silver ear", pinyin: xuě ěr; literally "snow ear"; or pinyin: bái mù ěr, literally "white wood ear", and in Japanese it is called shiro kikurage, lit. "white tree jellyfish".
The product is often purchased dried and must be soaked before use.
It is used in both savoury and sweet dishes .
While tasteless , it is enjoyed for its jelly-like texture as well as its supposed medicinal benefits.
Most commonly, it is used to make a sweet dessert soup called luk mei, often in combination with jujubes and dried longans, among other ingredients.
Truffles (Tuber species), Truffles belong to the ascomycete grouping of fungi.
The truffle fruitbodies develop underground in mycorrhizal association with certain trees e.g. oak, poplar, beech, and hazel.
Being difficult to find , trained pigs or dogs are often used to sniff them out for easy harvesting.
Summer or St. Jean truffle (Tuber aestivum)
The Black Summer Truffle (Tuber aestivum/unicinatum), thrives in northern Italy, central Europe, UK, Turkey and North Africa.
It is highly valued for its culinary uses and costs up to $1,500 per kilogram ($670 per pound).
Summer truffles do not have as strong an aroma or taste as winter truffles do.
They are mainly harvested from June to November.
These truffles grow in symbiosis with trees such as oaks, hazels and beech.
They can weigh up to 20-30 g, and their shape is generally round, up to 4 cm diameter
Piemont white truffle (Tuber magnatum)
The White truffle or Alba Truffle (Tuber magnatum) comes from the Langhe area of the Piedmont region, in northern Italy and, most famously, in the countryside around the city of Alba.
It is also found in Croatia, on the Istria peninsula in the Motovun forest alongside Mirna river.
Growing symbiotically with oak, hazel, poplar and beech and fruiting in autumn, they can reach 12cm diameter and 500g, though are usually much smaller.
The flesh is pale cream or brown with white marbling.
Like the French black truffles, Italian white truffles are very highly esteemed.
The white truffle market in Alba is busiest in the months of October and November.
The Tuber magnatum truffles sell between €2,000 and €4,000 per kilogram ($1350 - $2700 per pound).
They produce a scent that mimics a male pig sex hormone, and for this reason, female pigs have been used historically in Europe to help find truffles.
However, more recently, dogs have become preferred for truffle hunting, since they can be trained to just find the truffles, where as sows eat the truffles as soon as they find them.
The record price paid for a single white truffle was set in December 2007, when Macau casino owner Stanley Ho paid $330,000 (£165,000) for a specimen weighing 1.5kg (3.3lb), discovered by Luciano Savini and his dog Rocco. One of the largest truffles found in decades, it was unearthed near Pisa and sold at an auction held simultaneously in Macau, Hong Kong and Florence.
The Tuber magnatum pico,
White truffle is mostly found in northern and central Italy and the Tuber borchi, Whitish truffle, is found in Tuscany, Romagna and the Marche. Neither of these is as aromatic as those from Piedmont
Perigord truffle (Tuber melanosporum)
The Black truffle or Black Périgord Truffle (Tuber melanosporum) is named for the Périgord region in France and grows exclusively with oak.
Specimens can be found in late autumn and winter, reaching 7cm in diameter and weighing up to 100g.
Production is almost exclusively European, with France accounting for 45%, Spain 35%, Italy 20%, and small amounts from Slovenia and Croatia.
In 1900, France produced around 1,000 metric tonnes (1,100 short tons) of Tuber melanosporum.
Production has considerably diminished in the past century, and is presently around 20 metric tonnes (22 short tons) per year, with peaks at 46 metric tonnes (50 short tons) in the best years.
80% of the French production comes from southeast France: upper-Provence (départements of Vaucluse and Alpes-de-Haute-Provence), part of Dauphiné (département of Drôme), and part of Languedoc (département of Gard);
20% of the production comes from southwest France: Quercy (département of Lot) and Périgord.
The largest truffle market in France (and probably also in the world) is at Richerenches in Vaucluse.
The largest truffle market in southwest France is at Lalbenque in Quercy.
These markets are busiest in the month of January, when the black truffles have their highest perfume.
Black truffles on these markets sell between €200 and €600 per kilogram ( $300–$880 per pound), depending on the quantity and quality of the harvest.
Khanaqa truffle (T.melanosporum x T.magnatum)
Desert truffle (Terfezia sp)
The Terfeziaceae, or desert truffles, is a family of truffles endemic to arid and semi-arid areas of the Mediterranean Region, North Africa, and the Middle East, where they live in ectomycorrhizal association with Helianthemum species and other ectomycorrhizal plants (including Cistus, oaks, and pines).
This group consists of three genera: Terfezia, Tirmania, and Mattirolomyces .
They are a few centimetres across and weigh from 30 to 300 grams (1-10 oz).
They are often used as a culinary ingredient , although due to their rarity they are very expensive.
Desert truffles do not have the same flavour as European truffles, but tend to be more common and thus more affordable.
Forest truffles typically cost $100 per kilogram, and Italian truffles may sell for up to $2200 per kilogram, desert truffles have been sold in Riyadh for $26.75 per kilogram (Prices in 2002 US Dollars)
Corn smut (Ustilago maydis), a fungal pathogen of the maize plants. Also called the Mexican truffle, not a true truffle.
In Mexico corn smut is called huitlacoche sometimes spelled cuitlacoche), a Nahuatl word reportedly meaning raven's excrement.
It is considered a delicacy , even being preserved and sold for a higher price than corn.
For culinary use, the galls are harvested while still immature , fully mature galls are dry and almost entirely spore-filled.
The immature galls, gathered two to three weeks after an ear of corn is infected , still retain moisture and, when cooked, have a flavour described as mushroom-like, sweet, savory, woody, and earthy.
Flavour compounds include sotolon and vanillin, as well as the sugar glucose.
Paddy straw mushroom (Volvariella volvacea)
A species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisines.
In Chinese , they are called cǎogū, lit. "straw mushroom".
In Vietnamese they are called nấm rơm.
They are often available fresh in Asia , but are more frequently found in canned or dried form outside their nations of cultivation.
Paddy straw mushrooms ) account for 16% of total production of cultivated mushrooms in the world.
Commercially harvested wild edibles:
Some species are difficult to cultivate, others (particularly mycorrhizal species) have not yet been successfully cultivated.
Some of these species are harvested from the wild , and can be found in markets.
When in season they can be purchased fresh , and many species are sold dried as well.
The following species are commonly harvested from the wild :
Pig mushroom (Boletus edulis or edible Boletus), native to Europe.
Known in Italian as Fungo Porcino (plural 'porcini') or Pig mushroom, in German as Steinpilz (Stone mushroom), in Russian as "white mushroom", and in French the cep.
It also known as the king bolete , and is renowned for its delicious flavour.
It is sought after worldwide , and can be found in a variety of culinary dishes.
The Chanterelle (Cantharellus cibarius) the yellow chanterelle is one of the best and most easily recognisable mushrooms, and can be found in Asia, Europe, North America and Australia.
There are poisonous mushrooms, which resemble it, though these can be confidently distinguished if one is familiar with the chanterelle's identifying features.
Blewit or Blewitt (Clitocybe nuda)
Gypsy mushroom (Cortinarius caperatus), recently moved from genus Rozites
Trompette du Mort or Horn of Plenty (Craterellus cornucopioides)
Maitake (Grifola frondosa) in Japan, (also known as "hen of the woods" or "sheep’s head").
A large, hearty mushroom commonly found on or near stumps and bases of oak trees, and believed to have medicinal properties.
False morel (Gyromitra esculenta) prized by the Finns.
This mushroom is deadly poisonous if eaten raw , but highly regarded when parbroiled (see below).
Lion's mane mushroom ( Hericium erinaceus), a tooth fungus
Sweet tooth fungus (Hydnum repandum)
Saffron milk cap (Lactarius deliciosus), consumed around the world and prized in Russia
Morel family (Morchella species), morels belong to the ascomycete grouping of fungi. most of which are found in North America
They are usually found in open scrub, woodland or open ground in late spring.
When collecting this fungus, care must be taken to distinguish it from the poisonous false morels, including Gyromitra esculenta.
Black morel (Morchella conica var. deliciosa),
Yellow morel (Morchella esBlackculenta var. rotunda), has a delicate flavour combined with a meaty texture. This species is considered to be one of the most prized and delicious of all Morchella.
Matsutake (Tricholoma matsutake), a mushroom highly prized in Japanese cuisine.
Truffle (Tuber species).
Truffles have long eluded the modern techniques of domestication known as trufficulture.
Although the field of trufficulture has greatly expanded since its inception , in 1808, several species still remain uncultivated.
Spring White Truffle (Tuber borchii vittadini)
Tuscany is also land of “truffle ” and particularly, land of the delicious “Spring White Truffle” (Tuber Borchii Vitt. or Tuber Albidum).
To appreciate and savour the Spring White Truffle in all of its delicacy, it could be added even to the simplest dishes of our table: excellent on white butter rice, or on canapés, simply spread butter or mascarpone and grate some white truffle on.
Delicious on “veal scaloppine”, or even on simple tagliolini, in any way you present them, enriched by a generous grated truffle. Heavenly good is also a Spring White Truffle omelette.
Storage
After the truffle is gathered, its original freshness will be very short.
When it starts to lose firmness , that’s the beginning of limit of conservation and it must be consumed at once.
To preserve the truffles a few more days , it will help to put them in a glass jar, cover with rice, or wrap them in a porous kitchen paper (paper towel), and close them airtight.
Do not stow them too tight inside the jar.
Put the jar in the refrigerator in the less cold compartment .
Every two days , change the wrapping paper and wipe dry the interior of the jar.
Winter Truffle (Tuber brumale v ittadini)
It is an edible truffle which is associated with oak and hazel trees .
It occurs naturally in France and Italy and in other parts of Europe.
This truffle is harvested between November and March.
The outer skin , dark brown with black patches is fragile, and comes off easily.
In a rounded bumpy form , the flesh is greyish black, translucid with large white veins that are widely spaced.
To the nose , the perfume is sometimes agreeable, but often strong and musky. On the palate there is a slight bitterness and taste of humus soil.
Chinese truffles
The Chinese truffle (Tuber sinensis, also called Tuber indicum) is mass harvested in China.
It resembles Tuber melanosporum , but its taste is bland, and its texture is chewy.
Due to their low price, Chinese truffles are often exported to the West, but they should not be confused with Tuber melanosporum.
Some truffle exporters or delicatessen shops sell Chinese truffles into which extracts of the real Tuber melanosporum are introduced .
These fraudulent truffles are sold at a high price, pretending they are real Tuber melanosporum.
Such practices are illegal, but unfortunately quite frequent.
The second type of Chinese truffle is the Tuber himalayensis, which visually looks so much like the Tuber melanosporum that a microscope is needed to differentiate them, but whose taste is not as intense as the Tuber melanosporum.
The Tuber himalayensis, however, is harvested in very small quantities in the Chinese Himalayas, and is not as frequently met on world markets as the Tuber sinensis.
The third type of Chinese truffle is the Chinese summer white truffle ,which does not yet have a scientific name.
This truffle should not be confused with the much more expensive Italian Tuber magnatum
White truffle (Tuber macrosporum)
The Bagnoli truffle (Tuber mesentericum)
The Black Summer Truffle (Tuber aestivum/unicinatum), thrives in northern Italy, central Europe, UK, Turkey and North Africa.
It is highly valued for its culinary uses and costs up to $1,500 per kilogram ($670 per pound).
Summer truffles do not have as strong an aroma or taste as winter truffles do .
They are mainly harvested from June to November .
These truffles grow in symbiosis with trees such as oaks, hazels and beech.
They can weigh up to 20-30 g , and their shape is generally round, up to 4 cm diameter
For a list of domesticated truffles, see above.
Other edible wild species:
Many wild species are consumed around the world .
The species that can be identified "in the field" (without use of special chemistry or a microscope) and therefore safely eaten vary widely from country to country, even from region to region.
This list is a sampling of lesser-known species that are reportedly edible .
Caesar's Mushroom (Amanita caesarea)
Is a highly regarded edible mushroom in genus Amanita, native to southern Europe and North Africa. It has a distinctive orange cap, yellow gills and stem.
This mushroom fruits in oak woodland, sometimes mixed with conifers, from early summer to mid autumn.
It is found in North Africa and southern Europe , particularly in the hills of northern Italy
Similar orange-capped species occur in North America and India.
Editablity
This mushroom is highly prized , but many mycologists warn against seeking it out as it can be easily confused with other deadly members of the Amanita family
The Honey mushroom (Armillaria mellea)
The Honey mushrooms are edible and are easy to identify . The cap is 3–15 cm in diameter, typically has a honey yellow-brown color, and is covered with small dark scales. The stem may or may not have a ring. All Armillaria species have a white spore print and none have a volva
Grossly similar species include Pholiota sp. which also grow in cestipose clusters on wood and fruit in the fall.
However Pholiota sp. have a yellowish to greenish yellow cast and a dark brown to grey-brown spore print .
Mushroom hunters need to be especially wary of Galerina sp . which can grow side by side with Armillaria sp. also on wood.
Galerina has a dark brown spore print and is deadly poisonous (alpha-amanitin)
There are some reports of temporary stomach problems , especially when eaten raw.
The Bay bolete (Boletus badius)
The Bay bolete, Boletus (formerly Xerocomus) badius, is a common edible pored mushroom from Europe and North America.
Often considered a poor relation of the Cep (Boletus edulis), it is nevertheless highly regarded by some authors such as Antonio Carluccio
The Bay Bolete is common in mixed woodlands in Europe and North America from Eastern Canada west to Minnesota and south to North Carolina in autumn
Boletus elegan
Pine-spikes or Spike-caps (Chroogomphus rutilus)
Chroogomphus is a genus of mushrooms commonly known as pine-spikes or spike-caps based on their shape and the fact that they are always found growing in association with pine trees.
Chroogomphus rutilus found in Europe , is the type species for this genus.
It has been the subject of investigation as the source of antibiotics , as well as other potentially useful secondary compounds.
The cap is up to 10 cm in diameter and red-brown in colour.
The widely spaced gills are brownish-orange and decurrent with black to brownish-yellow spores.
The stalk is brownish-yellow and tapers toward the base.
The flesh is orange to salmon-coloured and turns violet when chewed.
The genus is distributed throughout the Northern Hemisphere including North America, the Caribbean, Europe, and Asia.
Giant Puffball (Calvatia gigantea)
A puffball mushroom, commonly found in meadows, fields, and deciduous forests worldwide, usually in late summer and autumn.
Most giant puffballs grow to be 10 to 70 cm in diameter, although occasionally some can reach diameters up to 150 cm and weights of 20 kg.
The inside of the mature Giant puffballs is greenish brown, whereas the interior of immature puffballs is white.
The large white mushrooms are edible when young . Some claim the meat tastes very similar to tofu when cooked.
To prepare
Remove any brown portions and tough skin if necessary; do not soak in water.
Puffballs may be sauteed, broiled, or breaded and fried ; they do not dehydrate well, but may be cooked and then frozen.
All members of the true puffball family are considered edible , but be sure to cut the young ones open to make sure there are no gills hidden inside.
The fruiting body of a puffball mushroom will develop within the period of a few weeks and soon begin to decompose and rot, at which point it is dangerous to eat.
Unlike most mushrooms , all the spores of the giant puffball are created inside the fruiting body; large specimens can easily contain several trillion spores.
Spores are yellowish , smooth and 3 to 5 mm in size.
Antler fungi (Coral fungus family),
Coral fungi, are mushrooms , so named due to their resemblance to aquatic coral or antlers
Family:Clavariaceae species, Clavulinaceae species, Ramariaceae species
Coral fungi can be similar in appearance to jelly fungi.
They are often brightly coloured, mostly oranges, yellows, or reds, and usually grow in older mature forests.
Some coral fungi are saprotrophic on decaying wood, while others are commensal or even parasitic.
A number of coral fungi are edible , although they should be cropped while young;
when old, these fungi are fibrous or dry and woody.
Some (such as Ramaria flava) have been reported to have strong laxative effects though they are palatable
Some are too small to be worth gathering.
However, some species are poisonous with acute gastrointestinal symptoms arising from consumption.
These include: Ramaria pallida, known as colic coral and Ramaria formosa, yellow tipped coral fungus.
R. flavobrunnescens has been responsible for the death of livestock in Brazil.
The shaggy ink cap, lawyer's wig, or shaggy mane (Coprinus comatus),
When young it is an excellent edible mushroom provided that it is eaten soon after being collected (it keeps very badly because of the autodigestion of its gills and cap).
The species is cultivated in China as food .
Must be cooked as soon as possible after harvesting or the caps will first turn dark and unappetizing, then deliquesce and turn to ink.
Not found in markets for this reason.
Description
The shaggy ink cap is easily recognisable from its cap which initially covers almost the whole of its stem.
Entirely white to begin with, the cap becomes shaggy as separating scales develop.
The gills change rapidly from white to pink, then to black . It is deliquescent.
Beefsteak fungus (Fistulina hepatica)
Is an unusual polyporous bracket fungus that is most commonly seen in Britain, but can be found in North America, Australia, and the rest of Europe.
It is sometimes called the beefsteak polypore or the ox tongue.
As its name suggests, it looks remarkably similar to a slab of raw meat.
It has been used as a meat substitute in the past, and can still be found in some French markets.
It has a sour, slightly acidic taste.
The shape resembles a large tongue, and it is rough-surfaced with a reddish-brown colour.
The spores are released from minute pores on the creamy-white underside of the fruit body.
A younger beefsteak fungus is a pinkish-red colour, and it darkens with age.
It bleeds a dull red juice when cut, and the cut flesh further resembles meat.
The species is fairly common, and can often be found on oaks and sweet chestnut, from August to the end of autumn, on either living or dead wood.
In Australia, they can be found growing from wounds on Eucalyptus trees.
No common nam (Hygrophorus chrysodon)
When fresh, Hygrophorus chrysodon is a gorgeous white waxy cap delicately decorated with yellow flakes on the cap margin and the stem apex.
With age, however, the yellow ornamentation can fade, and in rainy conditions the flakes are often washed away--leaving a nondescript whitish mushroom that is difficult to separate from other white species of Hygrophorus
Hygrophorus chrysodon is edible but lousy, according to most authors; I have not tried it.
Mycorrhizal with conifers , rarely with hardwoods (especially on the West Coast, USA); growing alone, scattered, or gregariously; summer and fall (over winter in warmer climates); fairly widely distributed in North America.
Milk caps (Lactarius salmonicolor), fungi of the genus Lactarius
Are characterised by the fact that they exude a milky fluid ('latex') if cut or damaged.
Like the genus Russula , with which they are grouped in the family Russulaceae, their flesh has a distinctive brittle consistency.
The Tawny milk cap (Lactarius volemus)
The Tawny Milk cap mushroom is edible
The Tawny Milk cap Mushroom can be found in most deciduous forests .
On the North American continent it can be found in southern Canada and the eastern United States.
It is also common in Europe .
In Japan it is known as chichitake and is used to make a flavourful broth
The Tawny Milk cap’s cap is 2 to 5 inches wide , and smooth with a dry, velvety feel to it.
The upper part is orange-brown in colour . The edges of the mushroom cap turn up and becomes bowl shaped, making it look like and inside out umbrella.
When they are young they have a darker, russet colour , and turn almost pale yellow as they get older.
Sulfur shelf (Laetiporous sulphureus) sometimes called Polyporus sulphureus, in error.
Also known by names such as the”shelf fungus” "chicken mushroom", "chicken fungus", sulphur shelf is a distinct bracket fungus popular among mushroom hunters.
Most shelf fungi are inedible because they are very tough. As a result, shelf fungi are ground into powder and used to make teas in herbal medicine.
The sulphur (sulfur) shelf or chicken-of-the-woods (Laetiporus sulphureus) is very edible when young.
The new, tender, layer of pore tissue is trimmed off and cooked.
Although it is highly recommended, it causes stomach upsets in some people.
Red-capped scaber stalk (Leccinum aurantiacum), an edible bolete of the genus Leccinum.
The Red-capped scaber stalk can be found in late summer and autumn , all over northern North America and Europe, including in Colorado and California, under conifers and deciduous trees.
This is a favorite species for eating and can be prepared as other boletes .
Its flesh turns very dark on cooking .
Like most members of the Boletaceae, these mushrooms are popular with maggots, so check carefully.
Birch bolete (Leccinum scabrum), an edible mushroom.
Common names include rough-stemmed bolete, scaber stalk, or birch bolete
Deriving it’s common name from its old scientific name of Boletus scaber .
It belongs to the family of boletes and occurs only in symbiosis (mycorrhiza) with birche trees.
The birch bolete is widespread in Europe and grows from June to October.
The birch bolete is edible and is especially enjoyable pickled in brine or vinegar .
It is used also in mixed mushroom dishes , fried or steamed
Parasol mushroom (Lepiota procera)
A mushroom that is impressive and large, edible with a superb flavour.
It is a fairly common species on well-drained soils.
It is found solitary or in groups and fairy rings in pastures and occasionally in woodland.
Globally, it is widespread in temperate regions .
It is a very sought after and popular fungus in Europe , due in part to its large size, seasonal frequency and versatility in the kitchen.
The parasol mushroom is difficult to mistake for any other , especially in regions like eastern Europe where the poisonous look-alike Chlorophyllum molybdites does not occur.
Nevertheless, as with picking any fungus for consumption , caution should be exercised at all times.
The parasol mushroom must be eaten raw . It is popular soaked in butter. Only the cap of fresh specimens is considered edible.
Yellow False Truffle ( Rhizopogon luteolus)
Rhizopogon is a genus of hypogeous Basidiomycetes. Recent micromorphological and molecular phylogenetic study has established that Rhizopogon is a member of the Boletales, closely related to Suillus.
All species of Rhizopogon are ectomycorrhizal and are thought to play an important role in the ecology of coniferous forests.
Rhizopogon luteolus was deliberately introduced into Pine plantations in Western Australia to improve tree growth in the early part of the 20th century.
This is one that I can find no indication that it is edible, for humans, classified as inedible and to be avoided.
Jersey cow mushroom (Suillus bovinus) A pored mushroom of the genus Suillus in the Suillaceae family.
It is an edible mushroom, that often grows in a symbiosis (Mycorrhiza) with pine.
The taste is mild and is edible.
Slippery Jack (Suillus luteus), A pored mushroom of the genus Suillus in the Suillaceae family.
It has a white stalk with a distinctive ring and often-slimy brown cap, earning it the name Slippery Jack in North America.
When dry, the cap may be sticky, hence an alternate common name “Sticky bun”.
It is an edible mushroom that can be found all over the northern hemisphere and often grows in a symbiosis (Mycorrhiza) with pine.
The slime coating, however, may cause indigestion if not removed.
Grey knight-capTricholoma terreum (= T. myomyces)
The genus Tricholoma contains a large number of fairly fleshy white-spored gilled mushrooms which are found worldwide generally growing in woodlands.
These are ectomycorrhizal fungi, existing in a symbiotic relationship with various species of coniferous or broad-leaved trees.
Conditionally edible species
There are a number of fungi that are considered choice by some and toxic by others . In some cases, proper preparation can remove some or all of the toxins.
We do not list them on this site , they should only be collected by an expert in picking wild mushrooms.
Preparing wild edibles
Some wild species are toxic , or at least indigestible, when raw.
As a rule all wild mushroom species should be cooked thoroughly before eating .
Many species can be dried and re-hydrated by pouring boiling water over the dried mushrooms and letting them steep for approximately 30 minutes.
The soaking liquid can be used for cooking as well , provided that any dirt at the bottom of the container is discarde
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