Emma Wilson
Mushrooms are a type of fungus that can be found in the wild and are often sought after for their culinary and health benefits. While mushroom foraging is not a common practice due to the fear of accidentally consuming poisonous varieties, it can be a rewarding activity for those with the proper knowledge and expertise. In North America, almost all mushrooms are technically edible, but many are too fibrous to consume, and approximately 250 species are considered significantly poisonous. As such, it is crucial for foragers to be able to distinguish between edible and poisonous mushrooms, as misidentification can have severe consequences. Some commonly foraged edible mushrooms include Chicken/Hen of the Woods, Morels, Oyster mushrooms, and Chanterelles, while poisonous varieties include Jack-o'-lantern mushrooms and Death Caps.
| Characteristics | Values |
|---|---|
| Common Wild Mushrooms | Chanterelles, Jack-o'-lantern, Oyster, Lobster, Morels, Maitake, Chicken of the Woods, Honey, King Bolete, Matsutake, Hen of the Woods, Cauliflower, Bear's Head, Black Trumpet, Wine Cap, Green Quilted Russula, Jelly Ear, Blewit, Trumpet Chanterelle, Sweet Tooth, Depressed Hedgehog, King Oyster, Porcinis, Portobellos, Enokitake, Hedgehog, Trumpet Royale, Ali’i Oyster, King Brown, French Horn |
| Edibility | Chanterelles, Oyster, Lobster, Morels, Maitake, Chicken of the Woods, King Bolete, Matsutake, Hen of the Woods, Cauliflower, Bear's Head, Black Trumpet, Wine Cap, Green Quilted Russula, Blewit, Trumpet Chanterelle, Sweet Tooth, Depressed Hedgehog, King Oyster, Porcinis, Portobellos, Enokitake, Hedgehog, Trumpet Royale, Ali’i Oyster, King Brown, French Horn are edible. Jack-o'-lantern mushrooms are toxic but not deadly. |
| Taste | Chanterelles are known for their fruity, apricot-like scent and peppery, peachy flavour. Maitake mushrooms have an earthy aroma and a gamey flavour. Chicken of the woods mushrooms have a taste and texture that might remind you of chicken. Lobster mushrooms have an aroma that is somewhat like seafood. Morels have a woodsy, nutty flavour. Porcinis have an aromatic, woodsy flavour. Portobellos are dense and rich. Enokitake have a mild flavour and a distinctive crunch. Hedgehog mushrooms taste similar to chanterelles. |
| Colour | Chanterelles are golden, bright orange or yellow. Oyster mushrooms are golden. Lobster mushrooms have vibrant orange flesh. Morels are black or blonde and grey. Porcinis are reddish-brown. Portobellos are light brown or dark brown. Enokitake have small, shiny white caps. |
| Shape | Chanterelles have a trumpet-like shape and a depression in the centre of their caps. Maitake mushrooms have small, overlapping tongues or fan-shaped caps. Lobster mushrooms have irregular and inconsistent caps and stems. Morels have a conical, spongy look. Portobellos are fully mature portobellos. When they are young and small, they are called criminis, and when they are even younger and smaller, they are called white button mushrooms. Enokitake have small, shiny white caps attached to thin, long stems. |
| Habitat | Chanterelles grow in small clusters among hardwoods, conifers, shrubs, and bushes. They are also found in mountainous forests, among grasses and mosses, and in mature forests around maple, beech, poplar, birch, pine, fir, and oak trees. Oyster mushrooms grow on dead elm trees and cherry trees. Lobster mushrooms grow around trees, especially hemlock. Morels grow on oak trees. Porcinis are an Italian staple and are also popular in France. Portobellos are common in Italian cooking. Enokitake grow wild on Chinese Hackberry, ash, mulberry, and persimmon trees. |
| Seasonality | Chanterelles are found in summer and early fall on the east coast and from September to February on the west coast. Oyster mushrooms are found in spring. Lobster mushrooms start showing up in July but are more common in September and October. Morels grow in spring, typically around April or May. Porcinis are available dried in larger grocery stores. Portobellos are available fresh when in season. Enokitake are a winter mushroom on the West Coast of the United States. |
| Preparation | Chanterelles can be sautéed or used as an appetizer. Maitake mushrooms can be glazed with miso to make burgers or sautéed with green beans. Chicken of the woods mushrooms can be fried, cut into pieces and put in soup or used in casseroles. Lobster mushrooms can be used in soups. Morels can be dried and reconstituted in hot water for risotto, stock, or soup. Portobellos can be grilled and stuffed. Enokitake are good raw in hot pot or ramen bowls. Hedgehog mushrooms can be added to a simple mixed mushroom stir-fry. |
| Toxicity | Jack-o'-lantern mushrooms are toxic but not deadly. Some mushrooms that are edible for most people can cause allergic reactions in others. Old or improperly stored mushrooms can go rancid and cause food poisoning. Mushrooms can <co: 8>absorb chemicals from polluted locations |
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What You'll Learn
- Chanterelles: Golden, trumpet-shaped, and fruity-scented
- Jack-o'-lanterns: Poisonous, bright orange/olive, and found in clusters
- Maitake/Hen of the Woods: Native to Japan and the US, with a gamey flavour
- Oyster Mushrooms: Grow wild in tropical and temperate forests
- Truffle, matsutake, and morel: Difficult to obtain, available at farmers' markets
Chanterelles: Golden, trumpet-shaped, and fruity-scented
Chanterelles are among the most highly regarded wild mushrooms. They are easily recognisable for their bright orange and yellow colouration, and their trumpet-like shape with a depression in the centre of the cap. They are also known for their distinctive fruity scent, often likened to apricots. Chanterelles are found on the east and west coasts of the United States, with those on the west coast growing to a larger size. They tend to grow in small clusters among hardwoods, conifers, shrubs, and bushes, and are usually found several feet away from the base of trees. They are also found in the leaf litter of mountainous forests and among grasses and mosses.
Chanterelles are prized by chefs for their unique peppery, peachy, and apricot-like flavour. They are found only in the wild and are notoriously difficult to cultivate, so foragers typically hunt for them in the wild. Chanterelles are one of the top edible wild mushrooms in the world, and they are easily prepared in the kitchen. They can be sautéed in a pan as an appetizer or used as a topping for wild game.
Chanterelles are often confused with jack-o'-lantern mushrooms, which are toxic and can cause several days of digestive discomfort. However, the similarities between the two end with their colour. Chanterelles have a distinctive fruity scent, whereas jack-o'-lantern mushrooms do not.
Chanterelles are typically found in the summer and early fall on the east coast of the United States, and from September to February on the west coast. They are commonly found around maple, beech, poplar, birch, pine, fir, and oak trees, often growing in sizable clusters that are easy to spot from a distance. Look for soil that has a lot of moisture, like low spots and waterways.
Chanterelles are a vision of summer, with their golden colour and fruity aroma. They are a highly prized edible wild mushroom, sought after by foragers and chefs alike. With their firm texture and unique flavour profile, chanterelles are a true wild delicacy.
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Jack-o'-lanterns: Poisonous, bright orange/olive, and found in clusters
Jack-o'-lantern mushrooms are poisonous, bright orange, or yellowish orange, and sometimes olive. They are known to cause poisonings because they are attractive and abundant. They cause mild to severe stomach upset but are not life-threatening to healthy adults. They are commonly found in hardwood forests, often in large clusters on the forest floor, around roots, or buried wood, as well as on and around the base of hardwood trees and stumps. They are also found in urban settings.
Jack-o'-lanterns are aptly named due to their bright orange colour, similar to that of a pumpkin. They have sharp-edged gills that descend the stalk and a thick, fleshy, often curving stem. They are often much larger than chanterelles, sometimes two to three times larger at maturity. They have a smooth texture and their caps are convex, becoming flat to funnel-shaped, with incurved margins.
Jack-o'-lantern mushrooms are bioluminescent and are said to glow in the dark. According to David Arora, the light coming from these mushrooms is bright enough to read a newspaper. There are several theories as to how and why these mushrooms developed this trait. One theory suggests that the glowing trait attracts insects to the mushrooms, which then help spread the spores and assist in reproduction.
Jack-o'-lantern mushrooms can be distinguished from edible chanterelles by their gills. Chanterelles have blunt ridges or a smooth underside, while Jack-o'-lanterns have thin gills with sharp edges. Additionally, the stem of the Jack-o'-lantern mushroom is the same shade of orange as the outer flesh, while the chanterelle is paler on the inside.
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Maitake/Hen of the Woods: Native to Japan and the US, with a gamey flavour
Maitake mushrooms, also known as 'hen of the woods', are polypore bracket fungi that grow at the base of oak trees and other hardwoods in temperate forests. They are native to China, Japan, Europe, and North America, with the species being found in the northeastern United States, Canada, and as far west as Idaho. They are perennials, often growing in the same place for several years in succession.
Maitake mushrooms are prized for their distinctive, bold, earthy flavour with a black peppery finish. Their flavour is stronger than that of cultivated mushrooms, and their texture is firmer and chewier. They are highly valued for their culinary uses and potential health benefits, although there is no high-quality clinical evidence supporting their medicinal use.
Maitake mushrooms are commonly used to add depth to meat dishes, soups, and stews, and they can also be roasted until crispy. They are often added to mushroom risottos, gravies, and soups, and they can be sautéed or pan-fried to create crispy edges. They are also delicious on toast and can be smoked to make crostini.
When foraging for maitake mushrooms, look out for large sizes, wavy patterns, and dull brownish, tan, or grey colours. They can be tricky to find as they blend into the leaves on the ground, but their weight can make it easier to spot them. They grow in damp conditions, so they are best found a couple of days after heavy rain. They can be found in oak savannahs and forests with lots of oak trees, maples, and elms, and they tend to grow back in the same spot every year.
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Oyster Mushrooms: Grow wild in tropical and temperate forests
Oyster mushrooms (Pleurotus spp.) are one of the most common and well-known edible mushrooms in the world. They grow in tropical and temperate forests throughout the globe and are also one of the most commonly cultivated mushrooms. Oyster mushrooms have a long history of being foraged by many cultures and were first intentionally cultivated by German soldiers during World War I.
In the wild, oyster mushrooms grow on dead and decaying hardwood trees, such as beech, birch, and oak. They play an essential role in breaking down and composting wood, converting it back into soil and enriching the ecosystem with vital elements and minerals. Oyster mushrooms are distinguished by their oyster-shaped caps, which can vary in colour from white to grey or brown. They have white gills and stems, and they absorb a significant amount of water.
When it comes to identification, oyster mushrooms have some poisonous look-alikes, including the Jack o'lantern mushroom, which has a bright orange colour, and the ghost fungus, commonly found in Japan, India, and parts of Australia. It is crucial to correctly identify wild mushrooms before consuming them to ensure safety and avoid potential allergic reactions or food poisoning.
Oyster mushrooms are prized for their culinary and nutritional value. They are used in various dishes, including soups, stews, stir-fries, and sauces. Oyster mushrooms have a mild flavour with a slight odour similar to anise. They are best when picked young, as the flesh becomes tougher and the flavour more acrid with age.
In addition to their culinary uses, oyster mushrooms have industrial applications for mycoremediation purposes. They have been successfully used to treat soil polluted with diesel oil and can contribute to the degradation of certain plastics. Oyster mushrooms are also used to create mycelium bricks, mycelium furniture, and leather-like products.
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Truffle, matsutake, and morel: Difficult to obtain, available at farmers' markets
Wild mushrooms must be correctly identified before consumption to avoid accidental poisoning. While some wild mushrooms are easily cultivated and commonly available in markets, others are more difficult to obtain. Truffles, matsutake, and morels are examples of prized mushrooms that are challenging to cultivate and commercially harvest. As a result, they are often collected on a smaller scale and may be available at farmers' markets or local grocers.
Truffles are highly prized for their distinct fragrances and earthy aromas. They are mycorrhizal, meaning they have specific growing requirements, including particular pH, moisture, and mineral levels in the soil. In addition, the use of trained animals for truffle hunting adds to the complexity and cost of production. Black truffles differ from white truffles in their harvesting conditions, with black truffles favouring warm, damp soil, while white truffles thrive in cold conditions at the base of specific tree species. The demand for truffles has steadily increased, contributing to their high prices.
Matsutake, also known as red pine mushrooms, are native to Japan, Korea, northeastern China, and southeast Russia. They can also be found in Canada, Norway, and the United States, but the most coveted variant is harvested from the roots of red pine trees. Matsutake has a dark brown cap and a plump white stem and is typically lightly cooked and seasoned soon after harvest. The price of matsutakes can be quite high, with poor harvests driving up the cost even further.
Morels are another sought-after wild mushroom that is difficult to cultivate commercially. They are prized for their unique flavour and are commonly found in two varieties: the large blondes and greys (Morchella americana) and the black morels (Morchella conica). Black morels have a slightly pointed cap with black colouring on the ridges and are often harvested after forest fires, floods, logging, and storms. They are widely sought after by chefs and restaurants and can be cooked in various ways. While fresh morels are seasonal, frozen and dried morels are available year-round and can be used in soups, sauces, stews, or sautéed dishes.
In summary, truffles, matsutake, and morels are prized wild mushrooms that are notoriously difficult to obtain due to challenges in cultivation and commercial harvesting. As a result, they are often collected in smaller quantities and may be available at farmers' markets or local grocers. These mushrooms are sought after for their distinct fragrances, aromas, and flavours, contributing to their reputation as culinary delicacies.
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Frequently asked questions
Some common wild mushrooms include Chicken/Hen of the Woods, Morels, Chanterelles, Jack-o'-lantern mushrooms, and Oyster mushrooms.
Wild mushroom foraging is not very common due to the fear of picking the wrong mushroom. Many mushrooms are poisonous and can cause severe health issues or even death. It is recommended that inexperienced foragers search for mushrooms with an experienced and trusted mycologist.
One way to identify edible wild mushrooms is by making spore prints. To do this, simply remove the stalk from the mushroom and place the cap and gills downward on a piece of white paper or glass. Cover with a large glass cup or jar and wait until the next day. The various colours of mushroom spores are often listed in field guides.
Wild mushrooms are a good source of vitamins and minerals, and they can also improve skin health, boost energy levels, and lower cholesterol. Some mushrooms are used as a remedy for arthritis and to inhibit diabetes and cancer.
Wild mushrooms can be found in forests and urban settings, often near trees, stumps, or buried wood. Oyster mushrooms, for example, can be found on dying hardwood trees such as oaks, maples, and dogwoods.
