John Miller
Mushrooms are one of many valuable non-timber forest products. They are well known for their medicinal properties, culinary value, and ecological benefits. Edible mushrooms can be found in grasslands and woodlands, with some varieties growing all year round. Mushrooms are either saprophytic, meaning they eat decaying organic matter, or mycorrhizal, meaning they form relationships with trees and plants. They contain varying degrees of protein and fiber and can give dishes a unique earthy flavor.
| Characteristics | Values |
|---|---|
| Types | Wild Forest Mushrooms include Morel Morchella americana, Morel Morchella angusticeps, Chanterelle Cantharellus enelensis, Black Trumpet Craterellus fallax, Oyster Mushroom Pleurotus ostreatus, and many more. |
| Taste | Forest mushrooms are known for their unique earthy flavor. |
| Availability | Wild mushrooms grow all year round, but most people forage for them in the autumn when some of the tastiest species are available. |
| Location | Most wild mushrooms are found in woodlands, but some species are found in grasslands. For example, Field Mushrooms are found in fields, while Brown Birch Boletes are found in birch woodlands. |
| Ecological Significance | Forest mushrooms are well-known for their ecological benefits. Ectomycorrhizal fungi, such as chanterelles and boletes, obtain carbon from trees and improve plant mineral nutrient uptake. Saprophytic mushrooms help break down dead and decaying organic matter, aiding in nutrient recycling. |
| Nutritional Value | Edible forest mushrooms contain varying degrees of protein and fiber. |
| Medicinal Properties | Forest mushrooms are recognized for their medicinal properties. For example, they are known to boost the immune system and have antimicrobial effects. |
| Culinary Value | Forest mushrooms are valued in cooking for their distinct flavor and texture. They are often dried, rehydrated, seasoned, and used in dishes like stir-fries and soups. |
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What You'll Learn
Types of forest mushrooms
Mushrooms are increasingly recognised for their nutritional value and ecological significance. Edible forest mushrooms include those that grow through both ectomycorrhizal and saprophytic strategies, with each strategy improving forest health differently. Here are some common types of forest mushrooms:
Chanterelles
Chanterelles are well-loved ectomycorrhizal fungi. They have a solid white interior and wavy, funnel-shaped caps with no gills, although they may display gill-like ridges running down the stem. They usually grow in smaller clumps that are more spread out and further away from healthy, living wood.
Boletes
Boletes, also known as King Boletes, are another example of ectomycorrhizal fungi.
Jack-o'-lanterns
Jack-o'-lantern mushrooms are commonly found in hardwood forests, feeding off decaying wood. They are often found on fallen logs or at the base of dead trees. They grow in large clusters and have a shiny cap that looks like it has been waxed.
Morels
Morels are mushrooms that closely resemble their toxic twin, making them difficult to distinguish.
Hericium erinaceus
Also known as the bearded tooth, hedgehog, or pompom mushroom, Hericium erinaceus has a distinctive shape that resembles a male lion's mane or a pompom. They grow on hardwood trees, such as beech trees, in late summer and fall. Their taste is often compared to seafood.
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Medicinal and nutritional value
Mushrooms are increasingly being recognised for their nutritional value and medicinal properties. They are a good source of protein, vitamins, minerals, and antioxidants, and are low in calories, fat, sodium, and cholesterol. They also contain bioactive compounds, including vital amino acids, polysaccharides, and dietary fibre.
The health benefits of mushrooms include their ability to lower the risk of cancer, with one review finding that eating just 18 grams of mushrooms a day may reduce the risk by up to 45%. Mushrooms are also touted for their potential to lower blood pressure and prevent diabetes, as well as boost cardiovascular health and the immune system. They have been used in medical therapy since ancient times and are estimated to have over 130 medicinal properties.
Mushrooms are also a source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage. Some varieties, such as shiitake, oyster, maitake, and king oyster, have higher amounts of ergothioneine. Additionally, mushrooms are a natural source of vitamin D, which helps the body absorb calcium for strong bones.
In terms of culinary value, mushrooms are known for their earthy flavour and aroma. They can be used in a variety of dishes, adding a savoury taste without the need for high amounts of salt, making them a healthy substitute for red meat. They can be bought fresh, canned, or dried, and can be stored in the refrigerator until use. When preparing mushrooms, it is recommended to wash and clean them carefully to remove any soil and grit, and trim the ends of the stalks if necessary. They can then be used whole, sliced, or diced, adding both flavour and nutritional value to a meal.
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Edible vs non-edible
Mushrooms are increasingly recognised for their nutritional value, as they contain varying degrees of protein and fibre. Edible mushrooms can be harvested wild or cultivated and can be identified by their absence of poisonous effects, as well as their taste and aroma. Edible mushrooms include those that grow through ectomycorrhizal and saprophytic strategies, with each strategy improving forest health differently. Ectomycorrhizal fungi, such as chanterelles and boletes, obtain carbon from trees and improve plant mineral nutrient uptake. Saprophytic mushrooms help break down dead and decaying organic matter into substances that can be recycled by plants.
Foraging for edible mushrooms can be rewarding, but it is important to be able to identify local varieties to distinguish edible from non-edible mushrooms. Wild mushrooms must be correctly identified before consumption, as some have poisonous effects. Deadly poisonous mushrooms that resemble edible mushrooms include several species of the genus Amanita, particularly the death cap (A. phalloides). Some mushrooms that are edible for most people can cause allergic reactions in others, and old or improperly stored mushrooms can cause food poisoning. Mushrooms can also absorb chemicals from polluted locations, accumulating lethal concentrations of pollutants and heavy metals.
To avoid mistaking non-edible for edible mushrooms, it is recommended to learn from an expert in the field. This can be done by finding a local foraging guide, joining a mycological society, or consulting field guides with images and descriptions of different mushrooms. Some mushrooms, like chanterelles, are more easily recognisable due to their bright orange and yellow colour and fruity smell. Others, like puffballs, are considered one of the "foolproof four" due to their distinct features. Shaggy manes are also easily identifiable.
While some mushrooms are prized for their culinary and medicinal value, others are sought for their psychoactive effects. Several varieties of fungi, known as "magic mushrooms", contain psychedelic drugs and resemble edible, non-psychoactive species. The most commonly consumed psychoactive mushrooms are Amanita muscaria (fly agaric) and Psilocybe cubensis, which can induce feelings of awe, interesting hallucinations, and inner peace. However, excessive consumption can lead to negative experiences, including feelings of insanity and fear.
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Where to find them
Mushrooms are fungi that grow in forests and other locations. They are often associated with moist environments and can be found in areas with sufficient rainfall or precipitation. Forest mushrooms can be challenging to locate, but some tools and techniques can aid in their discovery.
One approach is to consult precipitation maps, which indicate areas with favourable moisture conditions for mushroom growth. This strategy was successfully employed during a drought in Wisconsin, where mushrooms were found in areas that had received rainfall six weeks prior, even if those areas had not received recent rain. Precipitation maps can be utilised to locate potential mushroom foraging sites within a reasonable distance of your location.
Additionally, understanding the relationship between mushrooms and their preferred tree companions can be advantageous. For instance, natural morels in Oregon's Cascade Mountains thrive alongside grand firs and Douglas firs. By identifying the range of these specific tree species, you can increase your chances of finding morels. "Forest type" maps can provide a broader overview of different forest compositions, helping you quickly identify suitable habitats for mushrooms without needing to pinpoint specific tree species.
Disturbances to forest areas can also create favourable conditions for mushroom growth. For example, morels have been known to grow in areas affected by fires, forest management activities such as cuts and thins, burns, and road or trail developments. While these may not be true burn morel species, disturbances can still attract a variety of mushrooms. Keep an eye out for disturbed areas, as they may yield some rewarding mushroom foraging opportunities.
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How to cook them
Wild mushrooms have long been revered in the East and West for their medicinal value, distinct aroma, and nutritional content. They are also known for their culinary value and ecological benefits.
When cooking forest mushrooms, it is important to note that they break down and become more digestible, making their nutrients available to us. Cooking also renders some natural toxins, irritants, allergens, and even small creatures in raw edible mushrooms harmless.
- Slice the mushrooms: Cut the mushrooms into slices about 1/8 to 1/4 inch thick.
- Warm up your cooking fat: Warm a generous amount of olive oil or butter over medium-high heat in a large skillet or pan. Mushrooms need plenty of fat to cook properly, so don't skimp on the oil or butter.
- Add aromatics: You can add some shallots or garlic to the pan and cook for about a minute before adding the mushrooms.
- Cook the mushrooms: Place the mushrooms in the pan and cook, stirring frequently, for 8 to 10 minutes. Make sure not to overcrowd the pan, as mushrooms need room to caramelize properly.
- Brown the mushrooms: Continue cooking until the mushrooms release their juices and start to brown.
- Deglaze the pan: Add some garlic and white wine, increase the heat, and cook for another 2 minutes until the wine evaporates.
- Finish with herbs: Toss in some fresh herbs like rosemary, sage, thyme, or marjoram. Stir well and season with salt and pepper to taste.
You can also experiment with different cooking methods, such as roasting or sautéing forest mushrooms. Additionally, dried forest mushrooms can be rehydrated and seasoned before being dehydrated again for use in dishes.
Forest mushrooms make a great addition to pasta, rice, quinoa, or millet dishes. They can also be used to enhance the flavor of roast chicken, tofu, or fish.
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Frequently asked questions
Forest mushrooms are mushrooms that grow in woodlands. They can be foraged and are known for their medicinal properties, culinary value, and ecological benefits.
Examples of forest mushrooms include Chanterelle, Penny Bun, Oyster Mushroom, and Cauliflower Mushroom.
Forest mushrooms grow in woodlands. Some species are found near specific types of trees, such as the Chanterelle, which is found near oak, birch, beech, and Scots pine trees.
Most people are interested in foraging for mushrooms in the autumn, as this is when some of the tastiest species are around due to the temperature and humidity.
All types of edible mushrooms contain varying degrees of protein and fiber. They are also known for their medicinal properties and ecological benefits.
