Tagged: edible

you can eat these mushrooms

Boletinellus merulioides 0

#143: Boletinellus merulioides, the Ash Tree Bolete

Boletinellus merulioides is an odd mushroom, both in appearance and ecology. The Ash Tree Bolete can be readily identified by its tube surface – which is only a few millimeters thick and looks more like a network of ridges – and by the fact that it fruits under only ash trees. B. merulioides appears under ash because it has a unique symbiotic relationship with a pest of ash trees: the Leafcurl Ash Aphid.

Stropharia rugosoannulata 1

#193: Stropharia rugosoannulata, The Wine Cap

Many mushrooms like growing in mulch, but none enjoy that life more than Stropharia rugosoannulata. Commonly known as “the Wine Cap” or “the King Stropharia,” S. rugosoannulata is easily recognized by its habitat and wine-red cap – at least when young. The mushrooms quickly lose their color, so identifying older mushrooms hinges on other features, like the cogwheeled ring and dark purplish spore print. This mushroom is considered edible; mushroom hunters often collect and eat the Wine Cap and some even cultivate it.

Coprinellus micaceus deliquescing 0

#192: Coprinellus micaceus, The Mica Cap

Coprinellus micaceus, commonly known as “The Mica Cap” or “The Glistening Inkcap” is one of the rare inky caps (FFF#177) that is easy to identify. These medium-sized mushrooms appear in dense clusters on dead wood and feature brown caps coated with a distinctive dusting of salt-like or mica-like granules (hence the scientific and common names). Mica Caps are beautiful when young, since the shiny granules make it look like fairy dust was lightly sprinkled over the mushrooms. The unique combination of size, habitat, and fairy dust makes C. micaceus instantly recognizable.

Laetiporus persicinus 1

#191: Laetiporus persicinus

For some reason, the internet lacks a good description of Laetiporus persicinus. I seek to remedy that in this post. Laetiporus persicinus does not resemble Chicken of the Woods (L. sulphureus and allies, FFF#102), despite the fact that they belong to the same genus. Instead, it is closer in appearance to Inonotus hispidus or Phaeolus schweinitzii. To me, the only part of this mushroom that resembles Chicken of the Woods is the way its surface ripples. Laetiporus persicinus, sometimes called the “White Chicken Mushroom” or “Spring Chicken,”1 is a medium to very large fleshy polypore that grows on dead trees and logs. The surface of the mushroom is light orange-brown with tones of red, white, and purple, while the pores underneath are white and instantly stain dark brown when handled.

Phallus rubicundus 0

#190: Common Mulch Stinkhorns

Stinkhorns love humans. These mushrooms can eke out a living in natural habitats, but they really thrive in artificial ones like mulch beds. Unfortunately, humans don’t feel the same way about stinkhorns. We tend to find them offensive, thanks to their foul odors and phallic shapes. Perhaps no one disliked stinkhorns more than Etty Darwin (Charles Darwin’s granddaughter); legend has it that she would diligently remove stinkhorns from her property and burn them to discourage impure thoughts in her servants.1 Appropriately (or perhaps inappropriately), the most common mulch stinkhorns belong to two genera named for these mushrooms’ offensive shapes: Phallus and Mutinus.* Of those mushrooms, Phallus rubicundus and Mutinus elegans are the most frequently encountered in North American gardens.

Phylloporus rhodoxanthus 3

#187: Phylloporus rhodoxanthus, the Gilled Bolete

So, is it an agaric or a bolete? At first glance, the answer seems obvious: it clearly has gills and therefore must be an agaric. However, if you spend enough time around mushrooms you might get a kind of uncanny valley feeling about this mushroom; its coloration, its stature, the way its cap looks somewhat puffy, the way the cap cracks as it dries out, and other subtleties just don’t look quite right for an agaric. When you ignore the gills, the mushroom looks for all the world like a bolete! Phylloporus rhodoxanthus, commonly called “the Gilled Bolete,” is actually closely related to the boletes and evolved gills independently of the true agaric lineages.

Pleurotus ostreatus 2

#180: Pleurotoid Mushrooms

Pleurotoid mushrooms are agarics that have a single common feature: they lack a well-developed stipe. Originally, I was not going to include pleurotoid mushrooms as a distinct agaric morphology. Their other physical characteristics vary widely and they belong to multiple unrelated taxonomic groups. To anyone classifying mushrooms, grouping them based on pleurotoid growth is decidedly unhelpful. However, it is a useful group from a field guide standpoint because it quickly reduces the number of possible matches. Eventually, I decided to discuss the pleurotoid mushrooms because they are often mentioned in field guides and because “pleurotoid” is a commonly-used mushroom descriptor.

Clitocybe odora 0

#167: Clitocybe odora

Clitocybe odora is easily recognized by its pale blue-green color and its distinctive anise-like odor. The mushroom is edible, but not very many people go looking for it. C. odora is sometimes called the “Aniseed Funnel” or “Blue-Green Clitocybe,” but most people refer to it by its scientific name.


#165: Fistulina hepatica, the Beefsteak Fungus

Fistulina hepatica is a very unusual polypore that is easy to recognize: it looks (and somewhat feels) like a large tongue growing from the side of a tree. This edible mushroom is distinctive because of its bizarre pore surface. When young, the pores are little more than multicolored bumps. As the mushroom matures, the pores develop into individual tubes, like a collection of straws. Its unique, meat-like color and texture earned F. hepatica the common names “Beefsteak Fungus” and “Ox Tongue Fungus.”

By walt sturgeon (Mycowalt) [CC BY-SA 3.0], via Wikimedia Commons 0

#160: Suillus luteus, the Slippery Jack

Often called the “Slippery Jack,” Suillus luteus is a fall bolete notable for its extremely slimy cap. Although you might think this texture is unsuitable for the table, the Slippery Jack is actually eaten fairly regularly. People who do eat this mushroom must make sure to peel off the upper surface of the cap. This is done for two reasons: the slimy layer does not have a very good texture and contains toxins that may cause some gastrointestinal distress.