Laura Smith
Foraging for wild mushrooms is a fun and rewarding activity, but it can also be dangerous. There are roughly 15,000 types of wild fungi in the UK, and many more in North America, and while almost all are technically edible, many are fibrous and inedible, and some are significantly poisonous. The consequences of misidentifying a mushroom can be severe, and some edible and poisonous mushrooms look very similar. The best way to avoid poisoning yourself is to learn how to identify mushrooms, and to avoid eating any that you are unsure about.
| Characteristics | Values |
|---|---|
| Colour | Gold-yellowish, brilliant orange, pale brown, white, olive, mixed orange, yellow, honeycombed caps |
| Shape | Trumpet-shaped, funnel-shaped caps, gill-like ridges, no stem, "shelf mushroom" |
| Texture | Fleshy, fibrous, meaty, rubbery |
| Taste | Peppery, peachy, apricot-like, rich, smoky, creamy |
| Location | East and west coasts of the U.S., urban settings, at the base of trees, on stumps, on buried wood, in valleys, on trees, fallen logs, in damp areas, in the UK, in Iran |
| Season | Spring, summer, winter |
| Safety | Avoid mushrooms that look like "mushrooms", bring a trusted mycologist, do not eat unless 100% sure it is edible, do not eat false morels, little brown mushrooms, or young amanitas |
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What You'll Learn
- Identify the mushroom to the species level before consuming
- Avoid mushrooms that look like 'mushrooms'—Amanitas can be deadly
- Chanterelles are edible, but similar-looking Jack-O'-Lanterns are poisonous
- Morels are a delicacy, but False Morels are toxic
- Use a field guide to learn what mushrooms grow in your region
Identify the mushroom to the species level before consuming
Identifying mushrooms to the species level is crucial before consuming them, as some mushrooms are poisonous and can be dangerous or even fatal if ingested. There are around 15,000 types of wild fungi in the UK, and while almost all are technically edible, many are too fibrous to consume. About 250 species are significantly poisonous, and some edible and poisonous mushrooms closely resemble each other. Therefore, proper identification is essential.
Inexperienced foragers should always seek guidance from an expert, such as an experienced mycologist, when identifying mushrooms. It is recommended to use multiple sources and not rely on just one for identification. Field guides can be a helpful resource for learning about the wild mushrooms in your region. Additionally, taking a foraging course can provide valuable knowledge and skills for mushroom identification.
Several factors need to be considered when identifying mushrooms to the species level. Visual characteristics such as colour, size, and shape are important. Chanterelle mushrooms, for example, have a distinct gold-yellowish or brilliant orange colour and wavy, funnel-shaped caps with no gills. In contrast, the poisonous Jack-o'-lantern mushroom has sharp, deep-set gills that descend the stalk. Other physical characteristics, such as the structure of the stem base and what the mushroom is growing on, can also provide clues to its identification.
Taking a spore print can be helpful for identifying certain types of mushrooms. For example, a white spore print is characteristic of honey fungus. Microscopic information may be necessary for identifying some species, such as those in the Russula genus. Additionally, tasting a tiny piece of the mushroom and spitting it out (without swallowing) can provide flavour cues for identification, although this method should be approached with caution.
While it is important to be able to identify edible mushrooms, it is equally crucial to know the dangerous ones. Amanita phalloides, for example, is known as the world's most poisonous mushroom. If you are ever unsure about the identity of a mushroom, it is best to err on the side of caution and refrain from consuming it.
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Avoid mushrooms that look like 'mushrooms'—Amanitas can be deadly
When foraging for wild mushrooms, it is imperative to be able to distinguish between edible and poisonous mushrooms. While almost all wild mushrooms are technically edible, many are too fibrous to eat. Moreover, some mushrooms are highly poisonous and can cause severe illness or even death.
Amanita mushrooms are among the most poisonous and deadly mushrooms in the world. They are responsible for 90% of mushroom poisoning deaths. The most common Amanita species are the all-white eastern destroying angel (Amanita bisporigera) and the death cap (Amanita phalloides). The death cap is found in many parts of the world and has been misidentified as the edible straw mushroom (Volvariella volvacea), field mushroom (Agaricus campestris), and the puffball mushroom. The destroying angel has been mistaken for the edible meadow mushroom (Agaricus campestris). Both the destroying angel and the death cap contain amatoxins, which cause liver and kidney failure, leading to death in 60% of cases.
Amanita mushrooms can be difficult to identify as they may resemble other edible mushrooms. For example, the death cap looks similar to the paddy straw mushroom (Volvariella volvacea), a cultivated edible species popular in Southeast and East Asian countries. The destroying angel can be mistaken for the Shaggy Mane mushroom. Other poisonous Amanita species include the Fool's mushroom (Amanita citrina), which resembles the edible honey fungus (Armillaria mellea), and the fly agaric (Amanita muscaria), which has several varieties with brightly coloured, warty caps.
To avoid accidentally consuming poisonous mushrooms, it is crucial to be able to identify mushrooms accurately. Inexperienced foragers should seek the guidance of an experienced and trusted mycologist when collecting mushrooms in the wild. Additionally, it is recommended to use multiple sources for mushroom identification and never consume a mushroom unless you are 100% certain that it is edible.
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Chanterelles are edible, but similar-looking Jack-O'-Lanterns are poisonous
Chanterelles are edible, but similar-looking Jack-O-Lanterns are poisonous. This is one of the best examples of a poisonous mushroom that looks like an edible one. Inexperienced foragers should be aware of the differences between the two and should always consult an experienced and trusted mycologist when foraging.
Chanterelles have a unique peppery, peachy, and apricot-like flavor and are only found in the wild. They are found on both the east and west coasts of the U.S. and can be identified by their gold-yellowish or brilliant orange color. They have wavy, funnel-shaped caps and no gills, although gill-like ridges may run down their stems. Their interior is solid and white, and they can be pulled apart like a stick of string cheese.
Jack-O-Lanterns, on the other hand, are bright orange or pumpkin-colored and often have a funnel shape when mature. They can be found in urban settings in large clusters at the base of trees, on stumps, or on buried wood, especially hardwood trees. They have true, sharp, non-forking, and deep-set gills that descend the stalk. Their gills glow in the dark due to bioluminescence, which is caused by the enzyme luciferase acting upon the compound luciferin.
To differentiate between the two, it is important to examine the gills and the stem. Chanterelles have false gills that appear as blunt ridges, while Jack-O-Lanterns have sharp, bendable, paper-like gills. Additionally, the inside of a chanterelle stem is white, while the jack-o'-lantern's stem is the same shade of orange as its outer flesh.
It is crucial to correctly identify mushrooms before consuming them, as some poisonous mushrooms can be dangerous or even deadly. Always use multiple sources for identification and never eat anything unless you are 100% sure it is edible.
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Morels are a delicacy, but False Morels are toxic
When it comes to wild mushrooms, it's crucial to be able to distinguish between the edible and the poisonous varieties. While there are roughly 15,000 types of wild fungi in the UK, only about 250 are significantly poisonous. However, even one toxic mushroom can cause severe consequences, so it's important to be cautious.
Now, let's talk about morels and false morels. Morels, belonging to the genus Morchella, are highly prized wild mushrooms known for their honeycomb-like caps, hollow interiors, and rich, earthy flavour. They are considered a delicacy and are safe to eat when properly cooked. However, false morels, belonging to the genera Gyromitra and Verpa, can be highly toxic. False morels are so named because they bear a resemblance to true morels, which can lead to confusion and accidental poisoning.
To identify a true morel, look for a fully attached cap, a uniformly hollow stem and cap when sliced vertically, and a pitted (honeycomb-like) rather than wavy or lobed cap surface. True morels typically appear during March, April, and May in the Northern Hemisphere. On the other hand, false morels often have a "wrinkled" or "cerebral" (brain-like) cap with multiple wrinkles and folds, and they may not be hollow. Gyromitra species, a type of false morel, typically appear rufous, mahogany, or crimson—colours that are unusual for Morchella.
It's important to note that even cooked specimens of false morels can retain harmful compounds, and some species contain the toxin gyromitrin, which can cause gastrointestinal and neurological issues, or even liver damage. Incidents of poisoning from false morels usually occur when they are consumed in large quantities, inadequately cooked, or eaten over several days in a row. Therefore, it's crucial to correctly identify morels and false morels to avoid potential health risks. When in doubt, consult an expert or rely on reputable mycological resources for guidance.
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Use a field guide to learn what mushrooms grow in your region
When choosing wild mushrooms, it is important to use a field guide to learn what mushrooms grow in your region. This is because mushrooms are regional, and a regional guide will list all the mushrooms that grow in a specific area. For example, Chicken of the Woods grows across North America, but there are seven total species, and a regional guide will list all the ones found in a particular region.
There are many field guides available, and it is important to choose a trustworthy, detailed, and easy-to-understand guide. For instance, the Audubon field guide covers mushrooms across the United States and is a great resource for learning about common mushrooms. It includes colour photos and information on identification characteristics, edibility status, growing season, natural habitat, and geographic distribution.
If you are looking for a guide specific to the Southeast, "Mushrooms of the Southeast" by Todd F. Elliott and Steven L. Stephenson is a comprehensive and easy-to-use field guide with fantastic pictures. "Mushrooms of the Upper Midwest" by Teresa Marrone and Kathy Yerich is another simple and easy-to-understand guide covering 400 common mushrooms in the Midwest. It is small enough to fit in your backpack and covers both edible and toxic mushrooms, making it a great choice for novices.
For those living in the Appalachians or on the East Coast, "Appalachian Mushrooms: A Field Guide" by Walt Sturgeon is an excellent resource. It takes a scientific approach by requiring a spore print for identification, but it covers over 400 mushroom species with detailed information and excellent photos.
In addition to mushroom field guides, tree identification guides can also be helpful for mushroom foragers. This is because certain types of mushrooms grow exclusively on specific trees or a small number of tree species. By learning to identify these trees, you can more accurately hunt for your desired mushrooms.
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Frequently asked questions
The best way to identify edible wild mushrooms is to go on walks with an experienced mycologist. You can also buy a regional field guide to learn what mushrooms grow in your area. Remember to never eat anything unless you are 100% sure it is edible.
Some common edible wild mushrooms include chanterelles, oyster mushrooms, morels, and porcini (also called cepe or king bolete). Chanterelles have a gold-yellowish or brilliant orange color and a unique peppery, peachy, and apricot-like flavor. Oyster mushrooms are pale brown to white and often grow in clumps on trees, fallen logs, and stumps. Morels are available fresh in specialty markets from mid to late spring but are more commonly found dried. Porcini mushrooms are highly prized for their rich flavor and texture.
Some poisonous wild mushrooms to avoid include the jack-o'-lantern, false morel, young amanita, and the little brown mushroom. The jack-o'-lantern mushroom is common in the United States and can cause several days of digestive discomfort if consumed. Young amanitas can look like small puffball mushrooms, while false morels do not have a hollow inside.
When identifying mushrooms, look at the stem, a spore print, what the mushroom is growing on, and the structure of the stem base. Chanterelles, for example, have wavy, funnel-shaped caps and no gills, while jack-o'-lantern mushrooms have sharp, non-forking, and deep-set gills that descend the stalk.
You can use apps or websites like All Trails to find trails where people have spotted mushrooms. Joining local mycological clubs or societies is also a great way to connect with other enthusiasts and learn about foraging spots in your area. Remember always to follow local laws and regulations when foraging for mushrooms.
