Laura Smith
Identifying mushrooms is a challenging task that requires a keen eye for detail. While colour and size are important factors, there are several other characteristics to observe. For instance, the presence of gills or ridges, the shape of the cap, the texture of the stem, and the type of substrate it grows on. Some mushrooms exhibit unique chemical reactions or display microscopic characteristics that aid in identification. Additionally, creating a spore print by placing the cap on a sheet of paper can reveal the spore colour, which is a crucial trait for differentiation. With practice and the use of field guides or identification apps, one can become adept at recognising various mushroom species. However, it is always recommended to seek expert confirmation before consuming any wild mushrooms.
| Characteristics | Values |
|---|---|
| Common Types | Porcini, Portobello, Crimini, White Button, Shiitake, Oyster, Beech, Black Trumpets, Agarics, Boletes, Milkcaps, Russulas, Amanitas, Brittlegills, Tooth Fungus, Cup Fungi, Stinkhorn, Chanterelle, Northern Tooth, Honey Fungus, Old Man of the Woods |
| Colour | White, Reddish-Brown, Brown, Black, Yellow, Golden Yellow, Grey |
| Shape | Funnel-shaped, Fan-shaped, Umbrella-shaped, Cone-shaped |
| Texture | Smooth, Waxy, Fibrous, Tough, Spongy |
| Stem | Stout, Long, Thin, Brittle, Forked Ridges, No Stem |
| Habitat | Grasslands, Woods, Near Spruce, Firs, Pines, Chinquapin Trees, Decaying Wood, Leaf Litter, Soil |
| Additional Characteristics | Sweet Nuttiness, Woodsy Aroma, Spore Prints, Gills, Volva, Skirt, Ring, Partial Veil, Scales |
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What You'll Learn
How to identify edible mushrooms
Identifying edible mushrooms can be a tricky task, and it is strongly recommended that you do not eat a mushroom unless you are 100% sure it is edible. The vast majority of mushroom-related deaths are caused by mistaken identifications, so it is important to be cautious. Here are some tips to help you identify edible mushrooms:
Learn from an Expert
Learning from an expert is the safest way to learn about wild mushrooms. Consider finding a local foraging guide, joining a guided foray or identification class, or joining your local mycological society. These options will provide you with knowledgeable guidance and reduce the risk of misidentification.
Consult Reliable Sources
If you want to identify mushrooms on your own, it is crucial to consult reliable sources. Purchase a mushroom field guide specific to your region, as mushroom species can vary by area. Additionally, utilise online resources, such as reputable websites and forums frequented by knowledgeable mycology professionals. These sources can provide valuable information and guidance on mushroom identification.
Observe Distinctive Features
Pay attention to the distinctive features of mushrooms. Edible mushrooms typically have brown or tan gills, while those with white gills are often deadly. Choose mushrooms with tan, brown, or white caps and stems, avoiding those with red colouring. Edible mushrooms usually lack scales on the cap or a ring around the stem.
Family Characteristics
Identifying the family of the fungus can be helpful. For example, the Agaric family has edible members with pink to brown/black gills, a white cap, and a stout stem with a skirt. However, there are toxic look-alikes, so further tests, such as bruising the cap and smelling the mushroom, are necessary. Boletes, such as Boletus, Suillus, and Leccinum, are easily identified by their sponge-like pores and generally stout stems.
Taste and Sensitivity Tests
Perform taste and sensitivity tests with caution. If you are certain the mushroom is from the Russula family, a tiny amount placed on the tongue can be tested—a chilli-like burn indicates poison, a pleasant taste means it is edible, and an unpleasant taste means it is unpalatable. Additionally, if you are trying a new mushroom species, start with a small amount to check for allergies or sensitivities.
Remember, mushroom identification requires attention to detail, and it is always better to be safe than sorry. If you are ever unsure, seek expert advice or leave the mushroom alone.
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What to do if you've ingested a poisonous mushroom
If you suspect that you have ingested a poisonous mushroom, it is important to act quickly and seek medical attention immediately, even if symptoms have not yet appeared. Do not wait for symptoms to occur, as this can lead to serious consequences, including organ failure and even death in some cases. Contact your local poison control centre or emergency medical services for advice and support. Provide them with as much information as possible, including any remaining pieces of the mushroom for analysis.
It is crucial to be cautious when foraging for mushrooms, as many poisonous and non-poisonous varieties may look similar, and some mushrooms can change their appearance depending on growing conditions. Unless you are absolutely certain about the identity of a mushroom, it is best not to ingest it. To improve your mushroom identification skills, consider taking mycology classes or consulting with local mycological groups. Additionally, some mushrooms may be safe to consume when cooked but toxic when eaten raw, so proper preparation is essential.
If you experience any symptoms of mushroom poisoning, such as gastrointestinal upset, nausea, vomiting, diarrhoea, abdominal pain, or any central nervous system disturbances like hallucinations or drowsiness, seek medical treatment right away. These symptoms can progress to more severe complications, including impaired kidney function and liver damage, if left untreated. Be vigilant for any re-emergence of symptoms after initial medical treatment, as some mushrooms can cause a temporary improvement before organ failure occurs.
While most mushroom poisonings are a result of accidental ingestion, it is important to be cautious and informed to minimise the risk of serious health consequences. Always prioritise your safety and seek professional advice or assistance if you have any concerns about mushroom identification or poisoning.
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Common edible mushrooms and their characteristics
There are over 10,000 varieties of mushrooms, and while many are edible, some are extremely poisonous and can even be deadly. It is important to be 100% sure of a mushroom's identity before consuming it. Here are some common edible mushrooms and their characteristics:
Porcini
Prized for their rich, reddish-brown colour and aromatic, woody flavour, porcinis are some of the most sought-after wild mushrooms in the world. They are native to Europe and grow near spruces, firs, and pines. Fresh porcinis are hard to find in the United States, but dried ones are common in many larger grocery stores. They are excellent for mushroom noodle soup, wild mushroom polenta, or mixed mushroom risotto.
Button Mushrooms
Button mushrooms, or Agaricus bisporus, are the most common type of mushroom found in grocery stores. They are mild in flavour and can be used in a variety of dishes. When they are young and small, they are called 'crimini' mushrooms, and when they are even younger and smaller, they are called 'white button mushrooms'. At maturity, they become 'portobellos', with dark brown caps that can be as wide as an adult's palm.
Shiitake
Shiitake mushrooms are named after the Japanese word for 'chinquapin mushroom', as they grow on the decaying wood of chinquapin trees. They are identified by their umbrella-shaped brown caps, which curl slightly under. Fresh shiitake mushrooms have a light, woody aroma and are commonly used in Japanese dishes like Yaki Shiitake Ponzu-zoe (Grilled Shiitake with Ponzu Dressing).
Oyster Mushrooms
Oyster mushrooms are whitish, fan-shaped fungi with a delicate aroma and flavour. They are commonly found growing on the sides of trees in the wild, but the ones found in stores or on restaurant menus are usually cultivated. They are often used in stews and East Asian dishes, such as pulled mushroom tacos and Instant Pot Japchae.
Maitake
Also known as 'hen-of-the-woods', 'ram's head', and 'sheep's head', maitake mushrooms are a staple in Asian cooking, especially in Japan and China. They have a deeply earthy and rich flavour and are commonly found at the base of oak trees. Maitake mushrooms are a great meat alternative and can be added to pizzas, ramen, or roasted with garlic and shallots.
Giant Puffball
The giant puffball, or Calvatia gigantea, is a choice edible species commonly found in meadows, fields, and deciduous forests in late summer and autumn. They can reach diameters of up to 150 cm and weights of up to 20 kg. The mature giant puffballs have a greenish-brown interior, while immature puffballs are white. The large white mushrooms are edible when young.
Beech Mushrooms
Beech mushrooms grow in clusters on beech trees, hence their name. They have a crunchy texture and a sweet, nutty flavour when cooked, but they are bitter when raw. They are excellent for adding to a pot of soy and ginger steamed fish.
Black Trumpets
Black trumpets are a late-summer find in the Midwest and eastern US, though they grow all winter in the West. They have a rich, smoky flavour with notes of black truffle when dried, making them perfect for mushroom risotto.
Wood Ear
The Wood Ear mushroom is a brown, translucent fungus that is popular in Eastern cooking. It has a rubbery texture and a bland flavour, and it takes a long time to cook. It is commonly used in soups and Asian recipes that combine multiple mushroom varieties.
Crab Brittlegill
The Crab Brittlegill mushroom, or Russula xerampelina, gets its name from its cooked crab-like odour and bitter-tasting gills. It is one of the most common edible mushrooms in North American and European coniferous woodlands. The seafood odour persists after cooking, which can be desirable for certain dishes.
Enoki
Enoki mushrooms are commonly used in Asian cuisine and can be found in both cultivated and wild-harvested varieties. The cultivated mushrooms tend to be lighter in colour with long stems, while the wild types are darker and shorter. They are often added to sauces, stir-fries, and soups, where their naturally slimy texture is more complementary.
It is important to note that while these mushrooms are generally considered edible, some people may have allergic reactions to them, especially when consumed raw. Always exercise caution when foraging for mushrooms and properly identify them before consuming.
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Mushrooms to avoid and their characteristics
It is important to remember that unless you are 100% sure of what a mushroom is, you should not ingest it. Many poisonous and non-poisonous mushrooms look alike, and some varieties can change their appearance depending on growing conditions. Experts suggest never eating any variety of mushroom that you haven’t been able to identify at least three times in the wild, with a professional confirming each identification.
Amanita Mushrooms
The Amanita family contains some of the most poisonous mushrooms in the UK, including the Destroying Angel and the Death Cap. These mushrooms have white gills and spores, and they often grow from a sack-like or bulbous structure called a volva, which can be hidden by leaf litter or under the soil. Death Caps are responsible for the majority of mushroom-related deaths worldwide. They have a 6-inch-wide cap, often sticky to the touch, that can be yellowish, brownish, whitish, or greenish. The cap has white gills and grows on a stalk about 5 inches tall, with a white cup at its base. If you believe you have eaten any type of Amanita mushroom, seek emergency medical care immediately.
Conocybe Filaris
This mushroom, which grows in Europe, Asia, and North America, contains the same toxins as the Death Cap. It has a smooth, cone-like cap that is brownish.
Autumn Skullcap (Galerina Marginata)
Also known as the "Deadly Galerina," Autumn Skullcaps are among the most poisonous mushrooms. They have small, brown caps and grow on rotting conifer wood.
Jack-o'-Lantern Mushroom
This common mushroom has two varieties in the United States. East of the Rocky Mountains, Omphalotus illudens is bright orange, almost shiny, while west of the Rockies, Omphalotus olivascens grows in southern and central California and is olive-colored, mixed with orange. It has sharp, non-forking, deep-set gills that descend the stalk.
Red Mushrooms
If there is any red on the mushroom, including the cap, stem, or pores, it is best to treat it as poisonous.
Blue-Browning Mushrooms
If you cut a mushroom in half vertically and the flesh immediately or rapidly stains blue, treat it as poisonous.
Milkcaps
Milkcaps are from the Lactarius family and they mostly exude a milky substance from the gills when touched or damaged. This milk can be very acrid and/or hot, so it should not be tasted unless you are familiar with this family of mushrooms. Most Milkcaps are toxic, so it is best to stay away from any fungi that "lactate" from the gills until you can identify them with confidence.
Agarics
While there are edible members of the Agaric family, there are also toxic ones that look very similar. If you bruise the cap and it stains bright chrome yellow, it is likely poisonous. If it stains pale yellow, pink, or red, it is probably edible, but there are further tests to establish toxicity, including smelling the mushroom. Edible Agarics smell pleasant, while toxic ones smell chemically unpleasant, like Indian ink or iodine.
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How to develop mushroom identification skills
Developing mushroom identification skills can be a fun and empowering process, but it is important to exercise caution as some mushrooms can be poisonous. Here are some steps to help you develop your mushroom identification skills:
Learn the Basics
Start by familiarizing yourself with the basic characteristics used to identify mushrooms. This includes characteristics such as shape, habitat, method of spore release, and colour. Mushrooms can be broadly categorized into common groups based on these shared features. For example, mushrooms in the Tapinella genus are characterized by their reddish-brown to dark brown velvety caps and preference for growing on dead or decaying trees.
Utilize Resources
Take advantage of field guides, digital resources, local societies, and apps to aid your identification process. Visual resources, such as pictures and examples, can be particularly helpful for beginners. Additionally, consider joining local mushroom foraging clubs or groups where you can connect with experienced foragers and experts who can guide you.
Practice and Refine Your Skills
Mushroom identification takes practice, so get out into nature and start observing! When you come across a mushroom, break down its characteristics and try to identify it using the resources you've gathered. Take note of the unique features, such as the presence of gills, pores, or ridges, and compare them to the descriptions and images in your guides.
Safety First
It is crucial to prioritize safety when dealing with mushrooms. Do not ingest a mushroom unless you are 100% sure of its identification. Even experts suggest never eating a mushroom unless you have successfully identified it at least three times in the wild, with confirmation from a professional each time. Always use caution and consult knowledgeable experts if you are unsure.
Advanced Techniques
As you become more proficient in basic mushroom identification, you can explore more advanced techniques such as scientific taxonomy and genetic testing. Scientific taxonomy is a structured method of classifying organisms based on their genetic lineage and unique characteristics, providing a globally consistent understanding of mushrooms.
Remember, developing mushroom identification skills takes time and practice. Always be cautious and never consume a mushroom unless you are absolutely certain of its identification.
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Frequently asked questions
There are several ways to identify a mushroom. You can use a guidebook for your region, or use an app such as Mushroom Identify. You can also look at online forums such as Reddit or Facebook groups, where you can post pictures of the mushroom and get help with identification.
Mushrooms are a type of fungi that have a stem (called a stipe) and a cap. The underside of the cap is often where spores are formed, called the hymenial layer. The shape of the gills underneath the cap can vary, and some mushrooms don't have gills but have pores instead. The flesh of the mushroom can vary from white and firm to brown and tough.
Some common mushrooms include the Old Man of the Woods, which has a white and gray cap with a convex shape and a spongy layer of pores instead of gills. Another example is the Agrocybe mushroom, which is small to medium-sized with brown spore prints and dry, bell-shaped caps that can range in color from yellow-brown to tan.
While it is not recommended to ingest any part of a mushroom unless you are certain it is safe, a small taste of the mushroom is unlikely to have serious effects. This method, called the "chew and spit taste", involves biting off a tiny piece of the mushroom, chewing it, and then spitting it out without swallowing. However, it is important to be cautious as some mushrooms, such as the Death Cap, can be extremely poisonous.
