Emily Johnson
Honey mushrooms, or Armillaria mellea, are a popular delicacy in Eastern Europe and Italy. They are edible but must be cooked before eating as they are mildly poisonous when raw. Honey mushrooms are usually found in clusters on dead or dying trees and are covered in little hair-like projections. They are often found in cool and damp weather, typically in the fall. When harvesting honey mushrooms, it is best to pick them when they are young as they are more flavourful and rich with a nice meaty texture.
| Characteristics | Values |
|---|---|
| Scientific Name | Armillaria mellea |
| Common Name | Honey Mushroom, Honey Fungus |
| Edibility | Edible, but must be cooked before eating |
| Toxicity | Mildly poisonous when raw |
| Alcohol Interaction | Can cause sickness when ingested with alcohol |
| Seasonality | Cool and damp weather; as early as September, as late as January |
| Location | Temperate places, usually north of a line from Fresno, California to Charlotte, North Carolina |
| Habitat | Found on dead or dying trees, especially oak |
| Appearance | Round caps with hair-like projections, dark stems, white spore print |
| Similar Species | Sulfur Tuft, Pholiota, Galerina marginata ("Funeral Bell") |
| Preparation | Pan-fried, boiled, or used in soups and broths |
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What You'll Learn
- Identification: Look for small clusters on dead trees, with round caps and hair-like projections
- Timing: Harvest in cool, damp weather
- Preparation: Wipe with a damp towel, clean, and store in the fridge
- Cooking: Cook thoroughly before eating, frying in butter is recommended
- Safety: Do not consume with alcohol, may cause sickness
Identification: Look for small clusters on dead trees, with round caps and hair-like projections
Honey mushrooms are small edible mushrooms that grow in dense clusters at the base of living trees and dead stumps. They are common across PEI, particularly in hardwood, mixedwood, and conifer forests. They are also often found in urban backyards, especially on hardwood trees like oak, beech, maple, birch, and elm.
Honey mushrooms are parasitic, and they break down cellulose, the main component of plant cell walls. They can kill living trees, and the mushroom we see is just the fruiting body of the fungus. The area where honey mushrooms are growing is noticeable for its swaths of dead and dying trees.
When identifying honey mushrooms, look for small clusters on dead trees with round caps and hair-like projections. The caps start as small round buttons and grow to 2-6 inches in diameter when fully opened. The caps are honey-yellow to reddish-brown in colour, and some species have very scaly caps when young, while others are bald or have minimal scales that disappear with maturity. The caps flatten with maturity, and the edges may flip upwards, revealing the gills. The edges may also split or become wavy, depending on the age and weather conditions. The cap's flesh is white and firm, and the gills are white to cream-coloured, becoming pinkish with age. The stems are fibrous and tough, and the same colour or lighter than the caps.
Honey mushrooms can be tricky to identify, and caution is paramount as they have some toxic look-alikes. The Deadly Galerina, for instance, closely resembles young honey mushrooms and is lethal if eaten. Therefore, it is crucial to carefully examine all features, including cap texture, gill attachment, and stem characteristics.
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Timing: Harvest in cool, damp weather
Honey mushrooms are a type of wild mushroom that is highly sought after in Eastern Europe, Italy, and other parts of the world. They are edible and have a distinctive mushroomy and nutty flavour. However, it is important to identify them correctly as there are some poisonous mushrooms that resemble honey mushrooms.
When it comes to timing the harvest of honey mushrooms, it is recommended to do so in cool and damp weather. Honey mushrooms typically grow in temperate places and are rarely found in tropical regions. They are often found in clusters on dead or dying trees, with round caps that are covered in hair-like projections. The best time to harvest honey mushrooms is when they are young, as older mushrooms may not be as suitable for consumption.
In places like Virginia and Sacramento, honey mushrooms can be found as early as September and as late as January. They are rarely seen in the spring. Honey mushrooms are usually found in the fall, and this is the ideal time to harvest them. The cool and damp weather conditions in the fall provide the perfect environment for their growth and development.
When harvesting honey mushrooms, it is important to look for small, clustered mushrooms with hair-like projections on their caps. These projections remain visible even as the mushrooms grow, giving the caps a darker centre with lighter edges. Honey mushrooms have tough, dark stems, and most species have a distinctive ring near the top of the stem. It is also important to confirm your identification with someone more experienced, especially if you are a beginner.
Additionally, it is recommended to cook honey mushrooms thoroughly before consuming them as they can be mildly poisonous when raw. They are also known to cause sickness when ingested with alcohol, so it is advisable to refrain from drinking alcohol for a certain period before and after consuming honey mushrooms.
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Preparation: Wipe with a damp towel, clean, and store in the fridge
Honey mushrooms are a delicious treat, but they must be prepared correctly. Here is a detailed guide to preparing your harvest for storage in the fridge:
Wipe with a damp towel: Use a damp towel or cloth to gently wipe each mushroom, removing any visible dirt or debris. Be careful not to apply too much pressure, as honey mushrooms can be delicate, especially when young.
Clean thoroughly: After wiping them down, it's important to ensure your honey mushrooms are clean and safe for consumption. Rinse them under cool running water, or use a soft-bristled brush to gently scrub away any remaining dirt or impurities. Remember to handle the mushrooms with care to avoid bruising or damaging them.
Dry the mushrooms: Before storing, make sure the mushrooms are dry. Excess moisture can promote bacterial growth and cause the mushrooms to spoil faster. Use a clean cloth or paper towel to gently pat them dry, or allow them to air dry on a clean surface.
Store in the fridge: Once clean and dry, place your honey mushrooms in a paper bag, a container, or wrap them in a cloth or paper towel. Store them in the refrigerator if you plan to consume them within a few days. For longer-term storage, consider freezing or drying the mushrooms.
It is important to note that honey mushrooms should be consumed only after being thoroughly cooked, as they are mildly poisonous when raw. Additionally, always be certain of the mushroom's identification before consuming it, as there are several poisonous varieties that resemble honey mushrooms.
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Cooking: Cook thoroughly before eating, frying in butter is recommended
Honey mushrooms are edible but must always be cooked before eating. They have a subtle sweet note and an earthy flavour that stands out in soups, stews, and stir-fries. They also feature a firm, meaty texture that holds up well under different cooking methods.
When cooking honey mushrooms, it is important to first carefully clean and prepare them. This important step maintains the mushrooms' natural colour and preserves their delicate texture, which can otherwise become slimy or off-tasting. Start by giving the mushrooms a careful visual check, looking for caps that appear unblemished, feel slightly firm, and have a pleasant aroma. Avoid any that have a strong, off-putting smell or show signs of mould near the gills. Use a soft brush or cloth to remove large clusters of dirt from each mushroom. This gentle method keeps the surface intact, prevents bruising, and avoids introducing unnecessary moisture that might dilute the flavour.
Honey mushrooms must be thoroughly cooked. They are not a "fry it in butter and eat" type of mushroom, but frying them in butter can be done as part of a larger recipe. For example, you can sauté them in butter with onions. To do this, heat oil in a non-stick pan such as cast iron on medium-high heat and add the mushrooms. Cook, stirring occasionally, until the mushrooms are hot and have released their liquid, about 10 minutes. Turn down the heat to medium, then add the garlic and thyme if using. Add the remaining tablespoon of oil if needed and cook until the mushrooms are starting to brown. Add a good pinch of salt, stirring the pan to release any caps or stems that may have stuck. Continue cooking the mushrooms for another 5 minutes or so until they've started to colour and are thoroughly cooked. When the mushrooms are golden and caramelized, taste a small piece, adjust the seasoning for salt, then serve.
You can also make honey-glazed mushrooms with udon. To do this, add olive oil, butter, and honey to a large skillet over medium-high heat. Add the minced shallot and garlic and sauté for 5 minutes. Then, add the mushrooms and stir to coat each piece in the butter and oil mixture.
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Safety: Do not consume with alcohol, may cause sickness
Honey mushrooms are edible fungi that are found in clusters in temperate regions worldwide. They are prized in Eastern Europe and Italy and are used in a variety of recipes, from pasta to soup. They are also used in Asian cuisine as a natural thickening agent.
Honey mushrooms must be cooked before eating. Some people may not be able to tolerate them even after cooking and may experience symptoms like nausea, cramps, and stomach pain. It is also not advisable to consume alcohol with honey mushrooms, and certain species should not be eaten within 12-24 hours of drinking alcohol to prevent negative symptoms.
Consuming honey mushrooms with alcohol can have unpredictable results. Alcohol and mushrooms interact because they affect the brain in similar ways, intensifying the drugs' effects, side effects, and potential risks. Mixing alcohol and mushrooms may cause effects such as nausea, panic attacks, and negative emotions. It may also make it more difficult to think clearly.
Honey mushrooms should be harvested when they are young and before the caps have opened. They can be identified by their stems, which grow together in tight clusters, and their colour, which ranges from white to yellowish-brown. They have a slightly acidic odour. It is important to be very sure of what variety of mushroom you have before consuming it, as some mushrooms that resemble honey mushrooms are poisonous.
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Frequently asked questions
Honey mushrooms are edible but must be cooked before eating as they are mildly poisonous when raw.
Honey mushrooms are usually found in clusters on dead or dying trees. They can also be found around stumps and piles of fallen logs.
Honey mushrooms can be found when the weather is cool and damp. They typically appear in the fall, but the timing may vary depending on your location.
Honey mushrooms have round caps and are covered in little hair-like projections, especially when they are young. They have tough, dark stems and most species have a distinctive ring near the top. They also have a white spore print.
It is recommended to harvest honey mushrooms when they are young. Look for clusters of mushrooms with closed caps, as they are easier to identify and are preferred for cooking.
