John Miller
Mushrooms are a tasty treat, but with thousands of species worldwide, it's important to know which ones are safe to eat. Many mushrooms are poisonous and can cause vomiting, hallucinations, and even death. Little brown mushrooms (LBMs) are especially dangerous because they are hard to identify and can be mistaken for edible varieties. The Deadly Galerina, for example, is a small brown mushroom that can be deadly. So, if you're ever unsure about a mushroom, it's best to leave it alone.
| Characteristics | Values |
|---|---|
| Common names | Crimini, shiitake, hen of the woods, agaricus bisporus, Swiss brown, portobello, portabella, portobella, chestnut, king brown |
| Appearance | Light tan to rich brown cap, white gills, cream to light brown stems, scaly appearance, thin stems |
| Taste | Savory, umami flavor |
| Texture | Firm, chewy, meaty |
| Nutritional content | 92% water, 3% carbohydrates, 3% protein, negligible fat, vitamin D, riboflavin, selenium, phosphorus, potassium |
| Edibility | Some brown mushrooms are edible, while others are mildly poisonous, hallucinogenic, or deadly |
| Habitat | Grasslands, fields, grassy areas, hardwood logs, oak trees |
| Spore color | Dark brown, white |
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What You'll Learn
- Brown mushrooms can be poisonous, so it's important to identify them correctly before consuming them
- Portobello mushrooms are a type of brown mushroom commonly used in Italian cooking
- Chanterelle mushrooms are brown and described as having a peppery taste
- Lion's mane mushrooms are brown and often used as a seafood substitute
- Brown mushrooms can be found in a variety of environments and are difficult to identify
Brown mushrooms can be poisonous, so it's important to identify them correctly before consuming them
Brown mushrooms are extremely common, and some species are edible and delicious, with potential medicinal uses. However, brown mushrooms can also be poisonous, so it is important to identify them correctly before consuming them.
The term "little brown mushrooms" (LBMs) refers to the hundreds of species of small-to-medium-sized brown mushrooms, especially gilled specimens. Many of these species are extremely difficult or even impossible to identify accurately by appearance alone, even for experts. While many LBMs are harmless, some are mildly poisonous or hallucinogenic, and a few are deadly. For example, the innocent-looking mushrooms of the genus Galerina are probably the most dangerous in this group. Therefore, it is recommended to avoid LBMs altogether.
Even outside of the LBM category, it is crucial to confirm with 100% certainty the identity of any wild mushroom before consuming it. For example, Agaricus bisporus, commonly known as the cultivated mushroom, has some poisonous lookalikes in the wild, such as Entoloma sinuatum. The common mushroom could also be confused with young specimens of a group of lethal mushrooms in the Amanita genus, referred to as destroying angels. However, destroying angels can be distinguished by their volva or cup at the base of the mushroom and pure white gills, unlike the pinkish or brown gills of A. bisporus.
When foraging for wild mushrooms, it is always best to accompany a mushroom expert. If you are consuming a particular species for the first time, it is recommended to thoroughly cook a bite-sized portion and wait 24 hours before consuming more, as some individuals may experience gastrointestinal upset even with confirmed edible mushrooms.
Some common examples of edible brown mushrooms include shiitake (Lentinula edodes), the second most cultivated mushroom in the world, and Swiss brown mushrooms, which, when left to grow, become portobello mushrooms.
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Portobello mushrooms are a type of brown mushroom commonly used in Italian cooking
Brown mushrooms are extremely common and can be found in various forms. One of the most popular types of brown mushrooms is the Agaricus bisporus, which has several varieties, including the Portobello mushroom. Portobello mushrooms are brown, mature Agaricus bisporus with a cap measuring 10-15 cm in diameter. They are commonly found worldwide in fields and grassy areas following rain, especially in association with manure.
Portobello mushrooms are indeed a type of brown mushroom, and they are widely used in cooking, including Italian cooking. They are known for their meaty texture and rich flavour, making them a popular meat substitute. Portobello mushrooms are larger than common white mushrooms and crimini mushrooms, and they have a firmer texture that holds up well to high-heat cooking applications. This makes them a versatile ingredient that can be grilled, baked, sautéed, or used as a meat substitute in vegetarian dishes.
Portobello mushrooms are commonly used in Italian cooking, often as a side dish or appetizer. They can be grilled, baked, or sautéed and stuffed with various ingredients such as cheese, garlic, herbs, and spices. For example, they can be stuffed with fresh basil, thyme, Italian seasoning, goat cheese, parmesan, or mozzarella cheese and baked until the cheese is melted and golden. Portobello mushrooms can also be sliced and grilled for a crispier texture, or they can be used as "buns" for burgers or sandwiches by removing the gills with a spoon to create a drier mushroom.
Portobello mushrooms are a versatile and flavourful ingredient that can be used in a variety of dishes. They are commonly used in Italian cuisine, where they are often baked or grilled and stuffed with cheese, herbs, and spices. Their meaty texture and rich flavour make them a popular choice for vegetarian and meat-based dishes alike. When preparing Portobello mushrooms, it is important to wipe them with a damp paper towel or a kitchen towel to clean them, as washing them directly in water can make them mushy. Additionally, it is crucial to confirm the identity of any wild mushroom with 100% certainty before consumption to ensure food safety.
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Chanterelle mushrooms are brown and described as having a peppery taste
Brown mushrooms are extremely common, and the phrase "little brown mushrooms" or "LBM" is often used in mushroom foraging. These mushrooms are typically small and gilled, and there are hundreds of species. Some of these species are delicious and are being studied for their potential medicinal uses.
Chanterelle mushrooms are brown and are described as having a peppery taste. They are delicate mushrooms with a bright golden-brown colour and wavy tops. They have a fruity aroma, described as almost apricot-like. They are often found in forests after rainfall, as they require a lot of moisture and shade to grow. In the Pacific Northwest, they can be found as early as June, but they typically become abundant from July to August. In the Southeast, they grow from late spring to early autumn.
Chanterelles are generally safe to consume, but it is important to accurately identify them before consumption. They can be cooked straight away or dried in a dehydrator.
Other types of brown mushrooms include shiitake and hen of the woods mushrooms. Shiitake mushrooms are the second most cultivated mushroom globally, and they are well-loved for their chewy, meaty texture and rich, savoury flavour. They are native to temperate regions of East Asia and can be found growing wild on hardwood logs in forested locations. Hen of the woods mushrooms, or maitake, are weakly parasitic and can cause a white butt rot at the base of oak trees. They are popular for pan-frying or roasting and make excellent meat substitutes.
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Lion's mane mushrooms are brown and often used as a seafood substitute
Brown mushrooms are extremely common, and you can find them in all colours of the rainbow. Some brown mushrooms are easier to identify than others, and some are edible and even delicious. They can also be used for medicinal purposes.
Lions mane mushrooms, on the other hand, are white and shaggy, resembling a lion's mane as they grow. However, they can also be found in brown varieties. They are considered a functional food as they are a great source of numerous health benefits. They are also used in traditional Chinese medicine to support neurological and gastric health. They are known as the "smart mushroom" for their association with brain health.
Lions mane mushrooms are also often used as a seafood substitute, especially for crab and lobster. They have a light yet meaty texture and a vaguely fishy flavour. They are also tender and spongy, with some bounce. They can be cooked in a variety of ways, such as fried, baked, or added to soups and sauces.
Ingredients:
- Lion's mane mushrooms
- Butter
- Garlic
- Olive oil
- Salt
Instructions:
- Chop the lion's mane mushrooms.
- Sweat the chopped mushrooms to draw out as much moisture as possible.
- Sautee the lion's mane clumps in olive oil until they are decadently crispy.
- Add butter and garlic to taste.
- Enjoy on bread or by themselves!
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Brown mushrooms can be found in a variety of environments and are difficult to identify
Brown mushrooms are indeed a common find, but this does not make them any less dangerous. While some species are edible and even delicious, others are mildly poisonous, hallucinogenic, or even deadly. The "little brown mushrooms" (LBMs) are particularly hard to identify, with even experts struggling to sort them into species. These LBMs can be found in all habitats, including lawns, pastures, and forests, and may grow on soil or wood. They are typically small to medium-sized mushrooms with brown or tan caps and stalks.
One of the challenges in identifying brown mushrooms is that they can have poisonous lookalikes. For instance, Agaricus bisporus, commonly known as the cultivated mushroom, can be confused with the lethal Amanita genus, also known as "destroying angels". Another dangerous similarity is between Agaricus bisporus and Agaricus xanthodermus, an inedible mushroom with a phenol-like odour and flesh that turns yellow when bruised.
Some edible brown mushrooms include the shiitake (Lentinula edodes), the second most cultivated mushroom in the world, and the Swiss brown mushroom, which, when left to grow, becomes the portobello mushroom. Shiitake mushrooms are native to temperate regions of East Asia and can be found growing wild on hardwood logs in forested locations during spring and fall. They have brown, rubbery-feeling caps and cream to light brown stems. The gills are cream-coloured, and the edges of the cap roll inwards.
Another edible brown mushroom is the hen of the woods mushroom or maitake (Grifola frondosa), a polypore mushroom that is weakly parasitic on oak trees. This mushroom is popular for pan-frying or roasting and makes an excellent meat substitute. It is also being studied for its potential health benefits, as it contains several beneficial polysaccharides.
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Frequently asked questions
There is no easy way to tell if a mushroom is edible or poisonous. Some brown mushrooms are edible, but many are poisonous and can cause nausea, gastric distress, hallucinations, or even death. The rule of thumb is that if you can’t identify a mushroom with 100% confidence, you absolutely shouldn’t eat it.
LBM stands for "little brown mushroom". It is a category used to group together all small to medium brownish mushrooms that lack distinct features and are hard to identify.
The Deadly Galerina (also known as Funeral Bell, Autumn Skullcap, or Deadly Skullcap) is a highly toxic variety of LBM that can cause liver damage and even death. It is often mistaken for edible mushrooms, making it extremely dangerous.
The Deadly Galerina is typically small, brown, and bell-shaped with brownish gills. Its cap is yellowish to brownish and convex, flattening with age. It is a member of the Galerina genus, which contains several poisonous species.
If you come across brown mushrooms, especially LBMs, it is best to avoid them. Do not attempt to taste or eat unidentified mushrooms, as this can lead to serious health risks. Instead, take photos of their cap, stem, and underside for further research or consult an expert.
