The edible parts of fungi are the fruiting bodies that are produced very dramatically by huge spreading masses of mycelia, which draw their nutrients as parasites from roots and decaying vegetation.
BAY BOLETUS (Boletus badius)
Usually found in woodlands, this fungus is pale to brown in colour.
Has light yellow pores on the underside and these stain blue if damaged.
The flesh also stains a bluish colour when cut and smells very mushroomy.
The stalk has no frills but is smooth from base to cap.
Can be stored by slicing and drying or flash freezing.
They taste fine raw when sliced and make great soup.
SHAGGY INK CAP (Coprinus comatus)
Very common but distinctive mushroom.
Easy to identify with its egg-shaped shaggy cap.
Often grows on newly disturbed ground in large clusters.
The cap is covered with beautiful white scales and there is no veil on the stem when the cap opens to a bell shape with a dark black underside.
Need to be young and fresh to make good eating.
Shaggy ink caps make a wonderful mushroom soup.
These mushrooms do not store well, so they are best used fresh.
GIANT PUFFBALL (Langermannia gigantea)
Can grow to 80 cm diameter.
The huge white ball of a giant puffball is not hard to identify.
Must be used young before the spores have time to develop and the insects have time to take their share.
Slice them up like rump steak to cook them.
By themselves they have little flavour, but fried quickly with a little bacon they are delicious.
HORSE MUSHROOM (Agaricus arvensis)
Can be found on old pastures that has been grazed by horses or cattle.
Has a slight aniseed smell and does not shrivel up when cooked.
Just beware you donât over-indulge if you are lucky enough in these times of chemical farming to find a crop of these.
The cap of the horse mushroom may be yellowy in colour, but be careful not to confuse it with the âyellow stainerâ fungus, which will make you ill.
CHANTERELLE (Cantharellus cibarius)
May be found in woodland clearings.
Seasoned mushroom hunters will keep their locations a close secret as they tend to grow in the same places each year.
Are fairly small â up to 4 inches (10 cm) across but usually smaller â with a distinctive yellow colour and a slight smell of apricots.
The caps become like small, fluted trumpets as they age and the gills are heavy, irregular and run down the stems.
Best stored in good olive oil or in spiced alcohol.
PARASOL (Macrolepiota procera)
Usually found in open fields and has large brown scales in a symmetrical pattern around a pronounced central bump.
The cap can grow up to 10 inches (25 cm) across and the gills are white.
The stem is long and tough with a large ring around it.
Will dry well for storage.
Make a delicious dish by dipping pieces of the parasol in batter and deep frying.
PENNY BUN (Boletus edulis)
Also known as the âcepâ mushroom and is a great prize for the mushroom hunter, as it has an unusual nutty flavour.
Found in woodland or sometimes in heather with dwarf willows, the âcepâ can grow quite large â over 2 pounds (1 kg) in weight.
When picking, cut the cap in half to check for maggots. These work their way up through the stems.
Its cap looks just like freshly baked bread.
The colour darkens as the mushroom ages.
The underside will have yellow pores, not gills.
The stem is bulbous and solid white with brown stripey flecks.
Stores well if dried in thin slices.
HONEY FUNGUS (Armillaria mellea)
This yellowy-brown fungus is a tree-killer â but highly edible for humans.
The active part of the fungus is a black cord-like rhizomorph that covers huge areas under the soil and seeks out trees, which it destroys.
Normally grows straight out from trees and stumps, usually in large clumps.
The flesh is white and smells strong and sweet.
The gills vary from off-white to brown and the stalks are tough, often fused together at the base and with a white, cotton-like ring below the cap.
The caps become tough if you dry them so itâs best to freeze.
ORANGE PEEL (Aleuria aurantia)
An extraordinary, brightly coloured and very striking fungus.
Found commonly in large clumps in grassland on bare earth from autumn to early winter. The caps soon become wavy and are of fairly robust texture.
Quite small â up to 2 inches (5 cm) across â the fungus is bright orange on top and a lighter shade on the velvety underside.
These store well if dried.
WOOD MUSHROOM (Agaricus silvicola)
A more delicate version of its close relative, the horse mushroom.
Does not grow out of a volval bag like the death cap and its gills are pink to brown in colour, not white.
The flesh does not discolour when cut and the smell is of a slight aniseed.
The cap is a creamy-yellow colour that darkens as it ages and is smaller than the horse mushroom, growing to only 4 inches (10 cm).
THE PRINCE (Agaricus augustus)
Resembles a stocky version of the parasol.
Grows up to 10 inches (25 cm) wide and is found in woodland.
The top is flecked with brownish scales.
The gills are off-white when young, turning dark brown with age.
The flesh is strong white and smells of mushroom.
The stem is very strong and often scaly with a large floppy ring under the cap â it is too tough to make good eating unless cooked in stews.
It has a strong flavour and can be frozen or dried for excellent winter meals.
FIELD MUSHROOM (Agaricus campestris)
Undoubtedly the best known of all mushrooms, before the days of chemical farming whole fields would be covered by the prolific field mushroom.
Get up early after a hot summer spell has been followed by rain to pick.
The silky white caps grow up to 4â5 inches (10â12 cm), the gills are pink, and the smell mushroomy.
The ring around the stems is very fragile and often missing.
Maggots can be a problem â check older specimens by cutting through the stems.
Can be stored by flash freezing or drying.
You will always harvest your best specimens early in the morning. Fungi grow in a wide variety of places, but they will not tolerate chemical fertilizers or sprays.
They say it will take 20 years for the horse mushroom to appear in grassland after the use of chemicals has been stopped.
In fact, the majority of edible fungi grow in the proximity of woodland and many have close symbiotic relationships with particular tree roots.
But wild grassland does always produce an excellent crop of fungi every autumn and you will find each seasonâs crop in similar places to the previous yearâs.
There is probably no need to warn you of the fly agaric, as this bright red and white spotted fungus is so well known.
The most dangerous of all fungi is the death cap (Amanita phalloides).
A single death cap contains enough toxins to kill several people:
Usually it grows in woodland, particularly with oak trees. It can vary in colour, being similar in size to a field mushroom, but its characteristic features are white gills on the underside and a âvolvalâ bag at the base. Any fungi growing from a âvolvalâ bag are best left well alone for many are poisonous.
A death cap has white spores, not brown like most edible mushrooms.
Another mushroom to avoid is the âyellow stainerâ, easily confused with field or horse mushrooms:
It has the distinctive feature of turning bright yellow when bruised or cut. It also smells rather like disinfectant.
NOTE. There is no easy way to determine whether a fungus is toxic just by looking at it. You should never ingest any unknown fungi. Fungal fruiting bodies can be picked out of the planter pot and thrown in the trash if there is a concern that pets or young children could ingest them.
Sources: 1 2 â Writing Notes & References â Food History
2087
germansingergirl
jbbartram-illu
titsay
janainaart
