Laura Smith
Mushrooms are the fruiting bodies of a much larger organism that lives underground. They are ecologically friendly to harvest and can be plucked or cut. The timing of the harvest is crucial to maximise future flushes and get the most out of your efforts. The best time to harvest is when the caps turn from convex to concave and the mushroom has dropped a significant number of spores. Oyster mushrooms should be harvested when the caps begin to uncurl and flatten, while shiitake mushrooms are ready when the edges of the caps are still curled under and 80% of the gills are exposed. Lion's mane mushrooms are generally harvested four to seven days after pinning, when they are around a fist size with distinct spines.
| Characteristics | Values |
|---|---|
| Best time to harvest | Autumn, after a year of growth |
| When to harvest | When the caps turn from convex to concave, or when the edges of the caps of the largest mushrooms in the cluster start to uncurl and flatten out |
| How to harvest | By cutting or plucking |
| What to harvest | Oyster mushrooms, shiitake mushrooms, lion's mane mushrooms, pink oyster mushrooms, wild mushrooms, magic mushrooms |
| Mushroom kit | The instructions will give a timeframe for picking the harvest |
| Wild mushrooms | Chanterelles, hedgehog mushrooms, winter chanterelles, boletes, russulas, horse mushrooms, parasols |
| Size | Bigger isn't always better |
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What You'll Learn
When to harvest: look for the caps turning from convex to concave
The ideal time to harvest mushrooms varies depending on the type of mushroom. For example, the ideal time to harvest oyster mushrooms is when the caps begin to uncurl and flatten, but before they become too flat. The edges of the caps should still be slightly curled under when harvested.
When it comes to shiitake mushrooms, there is no ideal size to determine when to harvest. Instead, it is about the growth progress. Shiitake mushrooms are usually harvested 7-10 days after shocking, with gills visible and the outer edge of the mushroom slightly curled under. If the shiitake caps have flattened out, they are overripe but still edible.
The veil under the cap of a mushroom is a crucial indicator of when to harvest. The veil is a thin membrane on the underside of the cap that keeps the spores in the mushroom. When the mushroom is juvenile, the veil is usually grey-white and fleshy. As the mushroom matures, the veil darkens and begins to sag and tear. The mushroom should be harvested just before the veil tears.
For lion's mane mushrooms, the ideal harvest time is when they are around fist-size with distinct, elongated spines or teeth, which is usually 4-7 days after pinning.
It is important to note that the ideal harvest time for mushrooms can vary, and it is a skill that is learned through experience.
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How to identify: know the distinct features of the species
Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source. While some mushrooms are easy to identify due to their distinct appearance, many are not. The consequences of misidentifying mushrooms can be fatal, so it is important to be able to identify the distinct features of a mushroom species. Here are some key things to look out for:
Spore Features
One of the most important features used to identify mushrooms is the spores. The spores' colour, shape, size, attachment, ornamentation, and reaction to chemical tests are often crucial to identification. Some mushrooms produce a colour change when specific chemicals are applied to the surface, flesh or spores. This can include ammonia, potassium hydroxide, or iron salts. To make a spore print, place a mature mushroom cap-down on a piece of glass overnight. The next day, check the spore print colour against light or dark paper.
Physical Characteristics
The physical characteristics of a mushroom's cap and stem are important diagnostic features. This includes the size, colour, and shape of the cap and stem, as well as whether the cap has pores, gills, or teeth. The texture of the cap can also be indicative of a certain species—it may be shiny, sticky, dry, scaly, smooth, striated, or scaly. The colour of the mushroom's flesh is also important, as is any colour change after bruising.
Habitat
Identifying the substance that a mushroom is growing on is important for species identification. Different fungi obtain their nutrition in different ways, so their choice of substrate can be indicative of their species. For example, pathogenic and 'rot' species grow from living trees and can be host-specific, whereas saprotrophic fungi grow within and fruit out of non-living substrates such as dead wood, humus, compost, dung, or ashes.
Odour
Some fungi have a distinctive odour, which can range from 'fruity' to 'putrid'. While this is a more subjective diagnostic feature, it can be an important character for identifying some mushroom species.
Taste
Some sources mention a 'chew and spit' test, where a tiny piece of the mushroom is bitten off, chewed, and then spat out to get a sense of the taste. However, this is not recommended unless you are certain that the mushroom is not poisonous.
Remember, mushroom identification takes practice, and it is always best to assume a mushroom is poisonous unless you are absolutely certain of its identity.
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Cutting vs plucking: the pros and cons of each method
When it comes to harvesting mushrooms, there are two main methods: cutting and plucking. So, which is the best method to use? Let's take a detailed look at the pros and cons of each method.
Cutting
The cutting method involves using a knife or scissors to sever the mushroom from its base, leaving the roots intact. This technique is often used when harvesting easily identifiable mushroom species, as it minimises disturbance to the surrounding area. Cutting is also useful when precise identification of a mushroom is required, as it allows for examination of features at and just below ground level. For example, some species of the Amanita genus require careful identification to avoid confusion with their toxic counterparts. By cutting the mushroom at its base, collectors can make an accurate identification before deciding whether to consume it.
However, one disadvantage of cutting is that it may require more preparation time, as you need to ensure you have the right tools on hand and carefully cut each mushroom. Additionally, some people argue that cutting disturbs the mycelium less than plucking, but this is a topic of debate among mushroom enthusiasts.
Plucking
Plucking, also known as pulling, is the act of twisting and pulling the mushroom from the mycelium by hand. This method is generally considered faster and more efficient, especially when harvesting a large number of mushrooms. It also reduces the amount of prep work required, as you don't need to spend time carefully cutting each mushroom.
On the other hand, plucking may disturb the surrounding ecosystem more than cutting, as it can expose the mycelium to air and cause it to dry out. To mitigate this, foragers should always cover the exposed mycelium after plucking a mushroom. Additionally, some believe that plucking can disturb the ground less than cutting, but this is a matter of ongoing debate.
In conclusion, both cutting and plucking have their advantages and disadvantages. The cutting method may be more suitable for those who prioritise accuracy and minimal disturbance, while plucking can be faster and more efficient for harvesting large quantities. Ultimately, the decision between cutting and plucking may come down to personal preference, as well as the specific mushroom species being harvested.
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Sustainability: how to harvest without harming the ecosystem
Mushrooms are vital for maintaining the health of ecosystems. They are the reproductive structures of mycelium, a network of underground filaments that forms symbiotic relationships with plants and trees. They maintain biodiversity, support soil health, and regulate carbon levels in the environment. Therefore, it is important to harvest mushrooms sustainably and without harming the ecosystem. Here are some ways to do that:
Avoid Trampling and Compacting the Soil
Avoid trampling native plants and compacting the earth. Too much foot traffic can lead to erosion and damage native plant species. Walk lightly and carry small baskets instead of dragging heavy harvests.
Leave No Trace
Do not litter or leave any trace of your presence in the forest. Respect the environment and take only what you need.
Identify Native and Invasive Species
Learn to identify both native and invasive plant species. This will help you locate specific types of mushrooms and avoid harming endangered or threatened species.
Use Proper Harvesting Techniques
Use a small blade and a brush to remove debris from the mushroom before harvesting it. Harvest only mature, fully opened mushrooms, and be careful not to damage the mycelium in the top layer of soil. The cutting method can be used to minimise disturbance, especially for easily identified species.
Leave Some Mushrooms Behind
Allow some mushrooms to complete their life cycle and spread their spores. Harvest only half of a mushroom patch and leave the younger ones behind, as they have a better chance of spreading their spores.
Avoid Overharvesting
Overharvesting can deplete local populations and disrupt ecosystems. Leave some mushrooms behind to spore, and avoid picking in protected or prohibited areas.
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Storing: how to dry and store mushrooms for later use
Storing mushrooms correctly is essential to keep them fresh and edible for as long as possible. When harvesting mushrooms, it is best to get them into storage within an hour of picking.
The first step in storing mushrooms is to ensure they are clean and dry. Wipe each mushroom with a damp cloth and trim the stem bottoms. For shiitake mushrooms, you can trim the entire stem if it is tough. Wild mushrooms may need a thorough wash to remove any earth or sand.
The next step is choosing the right container. Mushrooms need to be stored in a cool, dry, dark place with good airflow. The container should be porous or breathable, allowing air circulation while preventing the mushrooms from drying out. Paper bags are a popular choice, and you can add paper towels to absorb excess moisture. Wax-lined cardboard boxes are another option, as are net bags, which can be hung up to dry the mushrooms out. If you are storing mushrooms in the refrigerator, ensure they are not in an airtight container, and do not store them in the crisper, as this is often set to a high-humidity level, which encourages the mushrooms to spoil.
If you have a large number of mushrooms, you can dehydrate them. Slice the mushrooms, leaving as much of the soft stem intact as possible, and dry them in a dehydrator or oven at a low temperature. Once dried, shiitake mushrooms should be sealed in polyethylene bags and stored in a cool, dry, dark place.
Finally, you can also freeze mushrooms, but they will likely have a compromised texture when thawed. It is best to use frozen mushrooms in stocks or veggie burgers rather than frying them. To prepare mushrooms for freezing, you can steam or sauté them first, and you should not thaw them before use.
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Frequently asked questions
The best time to harvest mushrooms is when the caps turn from convex to concave, or when the edges of the caps start to uncurl and flatten out. You can also look out for the veil, a thin membrane on the underside of the cap, to tear, releasing the spores.
The general consensus is that it doesn't matter whether you cut or pluck mushrooms, though some sources suggest that cutting minimises disturbance. It's important to harvest mushrooms sustainably, by avoiding trampling native plants, compacting the earth, or causing erosion.
After harvesting your mushrooms, trim off and discard the butt end, then place your mushrooms in a basket or container.
If your mushrooms have stopped growing in size, started drying out, or are releasing a lot of fine, white dust-like spores, it's likely that you've missed the harvest window. However, these mushrooms are still edible, but they won't last as long and their texture may be affected.
