1.Read the entire book twice in order to be sure you understand the approach.
2.Study the Gills, Ridges, Tubes, and Spines sections until you’re confident you can correctly distinguish these features; then you’re ready for a foray.
3.Double-check the mushrooms you have picked, back at home, by completing the positive identification checklist step by step, which is listed at the end of every species featured in this book. You must be able to check off every single box. If you can, you have the right species. If you can’t, you might not have, so don’t eat it.
4.Only eat mushrooms that you have clearly identified with all the positive ID marks.
5.If a mushroom smells rotten, it is rotten and if it feels soggy, it is soggy.
6.Never, never eat wild mushrooms raw.