John Miller
Mushrooms are a type of fungus that come in a variety of colours, including green. While some green mushrooms, like the blue-green Stropharia aeruginosa, are considered edible, others, like the Chlorophyllum molybdites, also known as the green-spored parasol, are poisonous and can cause severe health issues. Green mould, caused by Trichoderma, is another common issue in mushroom cultivation, resulting in significant yield losses. This mould produces white mycelium that transforms into emerald-green spore-bearing structures, impacting the appearance and productivity of mushrooms.
| Characteristics | Values |
|---|---|
| Are all mushrooms green? | No |
| Mushrooms with green parts | Stropharia aeruginosa, Chlorophyllum molybdites, Trichoderma |
| Green parts of Stropharia aeruginosa | Cap, gills |
| Green parts of Chlorophyllum molybdites | Gills, spores |
| Green parts of Trichoderma | Spores |
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What You'll Learn
Green-spored parasol mushroom
Mushrooms are not usually green, but there are some species of mushrooms that have green spores, such as the Chlorophyllum molybdites, commonly known as the green-spored parasol mushroom. This mushroom species is easily confused with edible species, which has led to it being the most frequently eaten poisonous mushroom in North America.
The green-spored parasol mushroom, Chlorophyllum molybdites, is a common species found in temperate and subtropical meadows and lawns. It has a cap that ranges from 8 to 30 cm in diameter, with a hemispherical shape and a flattened top. The cap is whitish in colour with coarse brownish scales. The gills are free and white, usually turning dark and green with maturity. The stipe (stem) ranges from 5 to 30 cm tall and bears a double-edged ring.
The green-spored parasol mushroom is often misidentified as edible species, such as Chlorophyllum rhacodes (the shaggy parasol) and Macrolepiota procera (parasol mushroom). This has resulted in it being the most commonly consumed poisonous mushroom in North America. The symptoms of poisoning include vomiting, diarrhoea, and abdominal pains, which can be severe, especially in children.
The green spore print of this mushroom can be used to identify it, although there is some variation in the reported colour of the spores, with some sources claiming it is grey rather than green. The white cap of the mushroom, which can be up to 20 cm across, and the tall stem of 28 cm, are also distinctive features.
It is important to be able to identify this mushroom species correctly to avoid accidental poisoning. While the toxin affects only the gastrointestinal system, the symptoms can be severe and require medical attention.
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Green mould
The presence of green mould can be identified by greenish spots, but it may also appear in different colours depending on the surface, ranging from bright green to green-grey. It often grows alongside other types of mould, such as pink or black mould. Professional mould inspection is recommended to effectively determine the presence of green mould and take appropriate action.
Additionally, green mould can cause significant yield losses in mushroom crops, particularly Agaricus button mushrooms and specialty mushrooms like Shiitake and Pleurotus. The Trichoderma strain of green mould can infest mushroom beds, resulting in non-productive areas and reduced yields.
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Blue-green Stropharia
Stropharia aeruginosa, commonly known as the blue-green stropharia, is a medium-sized, blue-green mushroom. It is one of the very few blue-green fungi. The caps of these mushrooms are usually more green than blue, but when young and fresh, they are vivid blue-green in colour. The caps are initially bell-shaped, but they flatten and turn paler from the centre as the mushroom matures. The caps are adorned with white scales, and the mushroom has a long, white stem of uniform thickness. The gills are initially white, then turn clay-brown, and sometimes have a white edge. The spore print is brownish-purple, and the oval spores are 7–10 x 5 μm.
The edibility of blue-green stropharia is controversial. Some sources claim that it is edible, while others claim it is poisonous, although its toxic constituents are unknown. In the USA, it is listed by several authorities as one of the mushrooms that can contain significant amounts of the toxic hallucinogens psilobin and psilocybin. However, no member of the family Stropharicae is known to be dangerously poisonous.
The name Stropharia comes from the Greek word "strophos", meaning belt, referring to the stem rings of fungi in this genus. The specific epithet "aeruginosa" means deep blue-green in Latin. The species was initially described as Agaricus aeruginosus by William Curtis in 1784, but it was given its current binomial name by French mycologist Lucien Quélet in 1872. Dutch mycologist Machiel Noordeloos placed it in the genus Psilocybe in 1995.
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Mushrooms with abnormal growth
Mushrooms are usually shades of brown, white, or grey. However, some mushrooms can be green, such as the Stropharia aeruginosa, commonly known as the blue-green stropharia or verdigris agaric. This mushroom is medium-sized, slimy, and found on lawns, mulch, and woodland from spring to autumn.
- Saggy, hollow, watery, discolored, or weeping stems.
- Scaley appearance on the cap surface, which can range from mild to severe discoloration.
- Distortions, lumps, and gross malformations, such as gills on the top of the mushroom.
Abnormal mushroom growth can also be a result of contamination. Common contaminants include:
- Trichoderma: A group of green mold fungi that are present in all soils and can cause discoloration and slimy patches.
- Orange bread mold.
- Cobweb mold: A gray, white, and fluffy mold that spreads quickly and can be difficult to detect.
- Insects: Flies or mites can be present on the substrate or fruiting bodies.
- Bacterial growth: Excess moisture can foster unwanted bacterial growth.
If contamination is suspected, it is important to take immediate action to prevent further spread, such as by adjusting growing conditions or disinfecting the area.
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Green contaminants
Mushrooms are not green, but green contaminants on mushrooms are a common issue in mushroom cultivation. Green contaminants are usually a sign of mould or bacterial growth.
Signs of Green Contaminants
Discolouration is one of the most obvious signs of contamination. If you spot green, blue, grey, or black patches on or in your fruiting box, your culture is most likely contaminated. However, it is important to note that discolouration can also be caused by bruising, especially where the rye presses the mycelium against the grow box, resulting in some blue spots. Therefore, one simple trick to determine whether discolouration is due to contamination is to gently wipe a Q-tip over it, as contamination will transfer to the swab, while bruising will not.
Other signs of contamination include off-odours, abnormal growth, the presence of moulds or insects, and the presence of slime, which indicates bacterial growth.
Common Green Contaminants
One of the most common green contaminants is Trichoderma, a genus of green mould that preys on other fungal mycelium. Trichoderma is easily identified by its vibrant blue-green colour during sporulation and is distinguished by an aggressive and white mycelium that will cover the mushrooms, causing soft rot and producing spores that are emerald green. Once Trichoderma starts to sporulate, it is nearly impossible to contain and can quickly spread to neighbouring dishes, jars, bags, and tubs. Therefore, immediate removal and disposal of contaminated substrates are crucial.
Another common bacterial contamination is Bacillus spp., also known as "wet spot" or "sour rot." This contamination can be prevented by soaking the grains for 12 to 24 hours before hydrating or sterilizing them, as bacterial endospores can be heat resistant and will survive the pressure cooking process.
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Frequently asked questions
Yes, there are mushrooms that are partially or entirely green. For example, Chlorophyllum molybdites, commonly known as the ""false parasol" or "green-spored parasol", is a poisonous mushroom with greenish gills and spores. Another example is Stropharia aeruginosa, commonly known as the blue-green stropharia, which fades to yellow ocher and eventually loses its blue-green colour as it matures.
Not all green mushrooms are safe to eat. For example, Chlorophyllum molybdites is a poisonous mushroom that is the most common cause of mushroom poisoning in the United States. Stropharia aeruginosa is another green mushroom whose edibility is controversial, with some sources claiming it is edible while others claim it to be poisonous. Therefore, it is important to properly identify mushrooms before consuming them and to seek medical attention if mushroom poisoning is suspected.
Mushrooms can turn green due to contamination by moulds or other microbes. For example, Trichoderma is a group of green mould fungi that is present in all soils and can contaminate mushrooms, causing green sporulation. Abnormal growth, such as misshapen or stunted mushrooms, can also indicate contamination. It is important to maintain a clean and controlled environment when cultivating mushrooms to prevent contamination and potential health risks.
