Laura Smith
Deer mushrooms, scientifically known as Pluteus cervinus, are common edible fungi found in gardens, woods, and woodland settings worldwide. They are most prevalent in spring and autumn and grow on dead and decaying hardwood, conifers, logs, tree stumps, and roots. Deer mushrooms are challenging to identify due to the existence of over 300 species within the Pluteus genus, with approximately 40 found in North America. While they are edible, caution is advised when consuming wild mushrooms, and positive identification is crucial. The caps of deer mushrooms range from pale to dark brown with whitish or brownish stems, and they typically grow to a height of 2 to 4 inches. As the fungi age, their gills gradually turn light pink, which is a key identifying feature.
| Characteristics | Values |
|---|---|
| Common Name | Deer Mushroom |
| Scientific Name | Pluteus cervinus |
| Cap Width | 1.75-4 inches (4.4-10 cm) |
| Cap Colour | Light to dark brown, with tinges of grey, olive, or black |
| Cap Shape | Bell-shaped when young, expands to convex, then flat |
| Cap Surface | Smooth, shiny, sticky when wet, radially streaked |
| Cap Centre | Darker, with a bump, bald or covered in fine hair |
| Gills | Broad, close together, whitish to pinkish |
| Stalk | Straight or slightly curved, whitish, tinged with black or brown |
| Stalk Length | 2-4 inches (5-10 cm) |
| Stalk Width | 0.25-0.5 inches |
| Spore Print | Salmon to brownish pink |
| Smell | Radishes |
| Taste | Earthy |
| Habitat | Dead wood, especially hardwood, buried rotting wood, conifers, logs, roots, tree stumps, sawdust |
| Seasonality | Spring and fall |
| Edibility | Edible when very young, poor flavour |
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What You'll Learn
Deer mushrooms are edible but not delicious
Deer mushrooms, scientifically known as Pluteus cervinus, are edible fungi commonly found in North America. They are usually found on dead or decaying hardwood, including logs, downed trees, and some types of mulch. They are also found on conifer trees and in rural yards, gardens, and open spaces. Deer mushrooms are most common in spring and fall, but they can be found throughout the year as long as the temperatures are not too cold.
Deer mushrooms are identifiable by their height, which ranges from 2 to 4 inches (5-10 cm), and their cap, which ranges in colour from light to dark brown, with a tinge of grey or olive. The colour varies widely by specimen, and the cap may even be so light that it appears buff or whitish. The cap is composed mostly of gills that are packed tightly together, and it is thick, bushy, and brittle. As the fungi age, the gills gradually change to a light pink colour, which is a key aspect of identifying deer mushrooms. The caps are either bald or covered in very fine hair in the centre, and the surface is shiny and sticky when wet.
While deer mushrooms are edible, they are not considered a culinary delicacy. Some people find the taste less than enjoyable, describing it as bland and earthy. However, others have shared recipes for cooking deer mushrooms, such as sauteing the caps whole and tossing them with garlic and parsley. It is important to note that consuming wild mushrooms can be dangerous, and in some cases, deadly. If you are not sure what to do with deer mushrooms in your landscape, it is best to leave them alone.
Identifying deer mushrooms can be tricky, as there are over 300 species in the Pluteus genus, with about 40 occurring in North America. All of them are wood-rotters with free gills and pink spore prints, and some are even psychoactive. When identifying deer mushrooms, it is recommended to solicit help from a professional field guide to avoid consuming toxic varieties, which may look quite similar.
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They grow on dead and rotting wood
Deer mushrooms (Pluteus cervinus) are a common fungus that grows on dead and rotting wood. They are usually found on hardwood trees, but can sometimes be found on conifers. They grow from rotting logs, tree stumps, and decaying roots. Deer mushrooms can develop long stems, growing from buried rotting wood. They are typically found in scattered groupings, but can also grow in dense clusters or individually. Deer mushrooms are most common in the eastern, midwestern, and southeastern states of North America, but they also occur on the west coast.
The cap of the deer mushroom is a key identifying feature. It is typically brown, with shades ranging from pale to dark brown, and may have a tinge of gray or olive. The cap can also be very light tan, appearing buff or whitish. The caps of young deer mushrooms are totally brown, while older mushrooms may have caps that flip up like an umbrella as they mature and release their spores. The caps are thick, bushy, and brittle, and composed of tightly packed gills. The gills have a distinctive radish aroma, which can be cooked out of the mushroom. The stem of the deer mushroom is whitish and bare, with no ring or other decorations.
Deer mushrooms are often confused with other similar-looking mushrooms, such as Entoloma and P. americanus. Entoloma mushrooms have gills that are attached to the stem and grow from the ground, not from wood. Some Entoloma mushrooms are poisonous, so it is important to check the gills before consuming. P. americanus, also known as the psychedelic mushroom, has a strong scent of geranium and a cap and stem that usually bruise blue. This mushroom is found east of the Rocky Mountains and in eastern Russia.
When foraging deer mushrooms, it is important to note that they are delicate and brittle, so they should be handled with care. They are also prone to spoiling quickly in warm weather, so they should be refrigerated as soon as possible. Insects are also attracted to deer mushrooms, so older specimens may be buggy. Despite being edible, deer mushrooms are often overlooked due to their bland flavour and brittle texture. However, they are one of the few mushroom species available to forage in the spring.
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The cap is brownish, sometimes with a tinge of grey or olive
Deer mushrooms (Pluteus cervinus) are common fungi that grow all over the world. They are edible but are usually not foraged as there is little cap "meat". The cap is 90% gills and only 10% thin cap flesh. Deer mushrooms are also very brittle and can easily break apart.
The cap of the deer mushroom ranges from pale to dark brown, often with a tinge of grey or olive. The colour varies widely by specimen; it may be so light that it appears buff or whitish, or it can be as dark as chocolate. The cap is 1.75–4 inches wide and is either bald or covered in very fine hair in the centre. The surface is shiny and sticky when wet and is commonly radially streaked, meaning you can see lines of darker and lighter colours that go from the centre of the cap to the cap edge.
In its youth, the deer mushroom is bell-shaped and wrinkled, but it quickly grows outwards until it is flattened and smooth. At the centre of the cap, there is usually a central bump, but this is not always the case. The centre of the cap, with or without the upraised bump, is brown and slightly or moderately darker than the rest of the surface.
The flesh of the deer mushroom is white and soft and does not change colour when cut. The spore print is brownish pink. Deer mushrooms have a faint radish-like odour.
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The gills are whitish to pinkish
Deer mushrooms, or Pluteus cervinus, are common edible mushrooms found in gardens and the edges of woods. They are also known as deer shields or fawn mushrooms. The scientific name cervinus translates to "of or pertaining to a deer. Tawny, deerskin brown". Deer mushrooms are common in Europe and eastern North America but are rare in western North America. They usually grow on dead and decaying hardwood and are not very particular about the tree species. They can also be found on conifers.
Deer mushrooms have whitish to pinkish gills. The gills are tightly packed together under the cap, which is thick, bushy, and brittle. The gills have a definite aroma of radishes when smelled up close. The pinkish colour of the gills is one of the key aspects of identifying deer mushrooms. The gills gradually change to a light pink colour as the fungi age. The spores produced in the gills are released to begin new mycelia elsewhere. The spores are magnified and are elliptical and smooth.
The deer mushroom is considered edible but must be consumed when very young. Many people find the taste to be less than enjoyable. It is important to remember that wild mushrooms should never be consumed without absolute certainty of their edibility. Some similar-looking mushrooms may be poisonous.
The cap of the deer mushroom is 1.75-4 inches wide and ranges from pale to dark brown, often with a tinge of grey or olive. The colour varies widely by specimen. The cap commonly flips its gills outwards when past maturity. The centre of the cap may be darker and can be bald or covered in very fine hair. The surface is shiny and sticky when wet and is commonly radially streaked.
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They are common in Europe and North America
Deer mushrooms, or Pluteus cervinus, are common in Europe and eastern North America, but rare in western North America. They are edible but are considered poor-quality with an unremarkable flavour. Young deer mushrooms can be added to cooked dishes, but they do not improve in flavour when dried. They are usually found in woodland settings, growing on dead and rotting wood, especially hardwood, but they can also be found on conifers. They are most common in spring and fall.
Deer mushrooms are considered relatively easy to identify. They have a cap that is 1.75–4 inches wide and ranges in colour from light to dark brown, with a variable admixture of grey, black, or olive. The colour varies widely by specimen; it may even be so light that it looks white. The cap is thick, bushy, and brittle, and may be bald or covered in very fine hair in the centre. The surface is shiny and sticky when wet and is commonly radially streaked. The gills are tightly packed together and change to a light pink colour as the mushroom ages. The stalk is whitish or brownish and may be tinged with black or brown. The spore print is pinkish.
Deer mushrooms are frequently found in rural yard spaces and gardens. They are often found growing from the ground, but they are actually growing from buried rotting wood. They are graceful mushrooms that pop up in yards, open spaces, and in the woods on logs, depending on the exact species. The name "deer mushroom" is thought to come from the colour of the cap, or from antler-like projections on a type of cell in the gills, which can only be seen with a microscope.
While deer mushrooms are edible, it is important to exercise caution when consuming wild mushrooms as they can be dangerous and, in some cases, deadly. It is recommended to seek help from a professional field guide when identifying deer mushrooms, as many toxic varieties may look quite similar.
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Frequently asked questions
Deer mushrooms, or Pluteus cervinus, are a common species of fungi that grow all around the world. They are edible but are not considered a delicacy due to their unremarkable flavour.
Deer mushrooms have a cap that ranges from pale to dark brown, with a tinge of grey or olive. The cap is thick, bushy, and brittle, and can be shiny and sticky when wet. The gills are whitish to pinkish and give off a radish aroma. The stalk is whitish and can be tinged with black or brown.
Deer mushrooms are commonly found in woodland settings, growing on dead and rotting wood, including logs, tree stumps, and roots. They can also be found in rural yards and open spaces.
Deer mushrooms usually grow to a height of about 2 to 4 inches (5-10 cm).
