Have you ever wondered whether you could eat the little mushrooms that dot your lawn, or the ones that seem to feel at home beneath your trees? There are several varieties of edible mushrooms in Australia, however there are others that are toxic if eaten. So, how can you tell the difference? Owner of Li Sun Exotic Mushrooms in Mittagong, Dr Noel Arrold said "the main thing to remember when picking mushrooms in the wild, is to never eat anything with white gills.
This means that fly agaric, commonly identified by their red cap with white spots, should not be consumed. In fact, even though the toadstool looks like something from a fairy tale, it contains a neurotoxin that is potentially deadly. Another white-gilled, poisonous fungi to be aware of is the death cap. Another problem that is a relatively new phenomenon has occurred in California with immigrants who mistakenly harvest poisonous North American mushrooms thinking they are the same ones as edible mushrooms in their home countries.
Cotter believes that if foragers will follow a few simple guidelines, take the right precautions and gain a little education about native mushrooms, they will be able to enjoy what should, he said, be an extremely safe activity.
His suggestions include:. Here is an overview of a few edible and nonedible North American mushrooms. The gold-yellowish or brilliant orange color of chanterelles makes them easy to spot during a walk in the woods.
Morels are better known, but chefs tend to prize chanterelles more because of their unique peppery, peachy, apricot flavor and because they are found only in the wild. Where they grow: On the East and West coasts. At maturity, East Coast chanterelles tend to be smaller about the size of a fist than those on the West Coast, which can weigh up to two pounds.
When to forage: Most of the summer and into the fall on the East Coast. From September to February on the West Coast. A tip from Cotter: On the West Coast, look for chanterelles around conifers.
On the East Coast, they prefer hardwoods, especially favoring oak species. Habitat: Chanterelles tend to grow in small clusters among hardwoods, conifers, shrubs and bushes. They are also often found in leaf litter of mountainous forests and among grasses and mosses. Culinary use: These meaty mushrooms have a magical appeal for chefs and home cooks alike.
Slice them into generous-sized pieces to retain as much of the flavor as possible. Saute them in butter, cream, oil or chicken broth. Their distinctive flavor stands up well in soups and stews, and with main courses such as scallops, chicken, pork or veal.
East of the Rocky Mountains, Omphalotus illudens is a bright orange. West of the Rockies, Omphalotus olivascens grows in southern to central California, where it has olive shades mixed with orange. In chanterelles, the interior of the stem is paler than the exterior. Symptoms include: excessive secretion of tears, perspiration and salivation, difficulty breathing, a drop in blood pressure, an irregular heartbeat, nausea, vomiting, cramps and diarrhea.
They range in color from cream to almost black, and their honeycomb pattern makes them easy to spot. Where they grow: Morels grow in almost every state. Exceptions are Florida, which is too hot, and Arizona, which is too arid. When to forage: Early spring before the trees leaf out. Peak season is April-May. A tip from Cotter: Carry a cooking thermometer to measure the ground temperature. Morels fruit only when the ground temperature is 50 to 58 degrees.
Habitat: Morels associate with moist areas and specific tree types: Ash, tulip, oak, hickory, sycamore, cottonwood, maple, beech, conifers and apples. Cotter urges caution if foraging in apple orchards, because morels are excellent at absorbing pesticide residue, which can remain in the soil for long periods. Culinary use: Morels have a unique smoky, earthy, nutty flavor that is prized by cooks worldwide. They have a longer season than many mushrooms and can be found both fall and spring, and sometimes even in winter.
Smaller ones should be added at the last minute to stir-fries. Finally, a wild thing that actually does taste like chicken. The only part that is eaten is usually the edge of the fruiting body. The other parts tend to be quite tough.
The young ones are bright orange with creamy undersides. Young, prime ones are rubbery. Chickens areusually found on oaks, although also on yew, willow, and some conifers. They are also good for freezing, as they retain their flavor for a long time. A win-win for the novice forager. They tend to grow in groups at the foot of oak trees, where they can often be found annually for years.
How good are they? Hen of the woods mushrooms are round, brown, with many folds, and are said to look like a hen sitting on the ground—although you may find this a stretch. The mushroom is full of vitamins and minerals, improves overall immunity, and has shown promise in treating cancer. Cookie Settings. Learn why people trust wikiHow. Identifying Common Edible Mushrooms. Increasing Your Knowledge about Edible Mushrooms.
Show 1 more Show less Tips and Warnings. Related Articles. Article Summary. Part 1. Choose mushrooms without white gills. Look for mushrooms with gills that are brown or tan. While some mushrooms with white gills are edible, the most deadly and poisonous mushroom family—Amanitas—nearly always have white gills.
Select mushrooms without red on the cap or stem. Choose mushrooms with white, tan or brown caps and stems. Many red mushrooms are poisonous. Look for mushrooms without scales on the cap. Avoid mushrooms with patches or scaling of a lighter or darker shade on the cap, which may appear like spots.
These scaly spots are common among poisonous mushroom varieties. Seek out mushrooms without a ring around the stem. Check beneath the cap of the mushroom for a second veil-like ring of tissue that looks a bit like a mini-cap beneath the cap. Many mushrooms with this feature are poisonous. Take two baskets when you forage. There is not one particular location that edible mushrooms grow. They can be found on trees, logs, the forest floor, or on moss. There is no need to wear gloves when foraging.
Use extreme caution when foraging for mushrooms, as many poisonous and nonpoisonous varieties look alike. Some varieties of mushrooms can change their appearance depending upon growing conditions, making identification difficult. A professional should confirm that you have identified the mushroom properly each of those 3 times. Part 2. Look for a medium-sized tan or brown cap to find porcini mushrooms.
Search for Porcinis near spruces, firs, and pines. They are typically ready to harvest in early fall at lower elevations and summer at higher elevations.
They tend to have thick bulbous stems near the ground that get thinner towards the cap. Forage for a small cap with a concave center to find Chanterelles. Look for a yellow to golden-yellow colored mushroom with wavy, upturned edges. The stalk is shaped like a trumpet and thickens where it joins the cap.
Chanterelles are often found under hardwood trees and conifers in the fall to early spring time. Look for a globe-shaped white or pale tan cap to find Puffballs. Puffballs tend to grow along trails and woodland edges in the fall and winter.
They should be pure white inside. If they are yellow or brown inside, they are no longer edible. Search for a tall, column-like cap with flaky shingles to find Shags.
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