How to Use This Guide and Beyond
NOTICE:
Every effort has been made to eliminate the possibility of unexpected adverse reactions to mushrooms identified with the aid of this book; however, many factors are beyond our control. These include misidentification, contamination, and individual sensitivities or allergies. We strongly recommend that individuals with little or no prior experience in identifying mushrooms join their local mushroom clubs, take classes, or otherwise seek help from experienced mycologists. No amount of knowledge or experience can make the consumption of wild mushrooms totally risk free. Proper use of this book will minimize the danger of accidental poisoning; however, neither the authors nor the publisher can accept any responsibility for adverse reactions that may result from eating wild mushrooms.
Although detailed descriptions are presented for each species of edible wild mushroom covered in this book, the focus is on key identifying characteristics. For each edible species, there is a brief checklist of the features that are most essential for ruling out other species or groups. In many cases, closely related edible species are covered by the same list of key identifying characteristics. In these cases, the characteristics used to distinguish one species from another are presented in the section titled “Description.”
As far as possible, this book avoids technical terms and uses characteristics that are easily observed by the novice. The few botanical and mycological terms used are explained either in the text or in the glossary. The only characteristic that complicates the identification process for some species is spore print color. Making a spore print is a simple procedure, but it may take as long as twenty-four hours; therefore, some patience is in order (see “How to Make a Spore Print,” p. 14).
Using this book to identify edible mushrooms is fairly simple. First, examine the color plates of edible species. When you find a mushroom that looks strikingly similar, check the corresponding key identifying characteristics to make sure your specimen matches them. If it does, make sure your specimen is consistent with the full description given under the list of key identifying characteristics. Read the section on fruiting, and be suspicious of any specimens that contradict the habitat, range, or fruiting patterns cited there. If any poisonous mushrooms are listed under “Similar Species,” note the characteristics that distinguish them from the edible species. Read the section titled “Edibility,” and observe any further advice given there.
As a practical matter, the key identifying characteristics should be confirmed in the field. The exception to this is spore print color, which usually can’t be confirmed immediately.
Two types of field characteristics—odor and taste—warrant special attention. These may seem subjective, open to interpretation according to individual olfactory sensitivity; however, in practice, taste and odor characteristics are essential to proper identification and classification of many kinds of mushrooms. For the purposes of this book, we are only concerned with three kinds of tastes, and they are used as key identifying characteristics for only a handful of species. If you can distinguish things that taste bitter and acrid (peppery hot) from things that do not (things that taste mild), you will have no difficulty confirming taste characteristics listed as key identifying characteristics.
A word of caution: some poisonous and inedible mushrooms that must be ruled out by taste are very peppery (this is especially true of the latex, or fluid obtained from the gills, of some Lactarius species), yet the sensation of such tastes is usually delayed for several seconds. Taste a tiny bit of the flesh or the latex for only a few seconds, and then spit it out; the taste will likely be more apparent after spitting. If it tastes mild, not bitter or peppery, double-check it by tasting a second tiny bit, this time holding it in your mouth for fifteen seconds before spitting. There is no significant risk involved in tasting raw mushrooms unless you swallow the flesh.
Odor characteristics are slightly more troublesome. Especially if your sense of smell is limited by sinus problems, tobacco smoking, or other factors, you should get an extra opinion or two on any odor used as a key identifying characteristic. This is especially important in the case of edible Agaricus species—the Meadow Mushroom, the Horse Mushroom, and the Prince.
Finally, observe the precautions outlined in “Inedible Edibles” on page 10, and always obey “The Mycophagist’s Ten Commandments” on page 17. If you follow this plan, the risk of unexpected adverse reactions will be virtually nil.
Beyond This Guide: Further Study of Mushrooms
The scope of this book is mostly limited to common, easily identified species of mushrooms. In North America there are nearly a hundred other wild mushroom species that are known to be edible, plus thousands of species that are either poisonous, inedible, or of unknown edibility.
The field of mycology is perhaps the most fascinating of the natural sciences. Whether you’re only interested in eating wild mushrooms, studying the whole kingdom, or challenging your photographic skills, there are innumerable resources that can help. There are dozens of mushroom field guides for North America, including many regional ones. There are also a number of wild mushroom cookbooks. The “Recommended Reading” section on page 245 lists many of these books.
If you develop a real passion for mushrooms, you’ll learn as much from professional and other amateur mycologists as you will from a dozen books. There are an increasing number of regional mushroom clubs. Most call themselves mycological associations or societies. To track them down, contact the North American Mycological Association (NAMA), which will direct you to a club in your area. NAMA’s address is listed in directories of organizations, which can be found in the reference departments of most libraries.
Once you track down the nearest mushroom club, you’ll be delighted by the number of people who are interested in and knowledgeable about wild fungi. In addition to organized group forays, mushroom clubs sponsor lectures and workshops, slide presentations, and much more. For the mushroom fancier, membership and participation in at least one such organization is very close to Nirvana.
I spent many years studying mushrooms, particularly the edible species, before I finally found and joined a mushroom club. I will never forget my first introduction to the local association. Members held a mushroom fair, aptly named “Mushroom Mania,” at a local museum.
I was absolutely thrilled. There were dozens of display tables loaded with fresh specimens of nearly as many species as are covered by most field guides. There were several microscopy tables, examination of microscopic characteristics being essential to the accurate identification of many mushrooms. There were tables devoted to cultivation. There were others devoted to toxic and hallucinogenic mushrooms. There was a table with mushroom books, mushroom T-shirts, mushroom bumper stickers (“WARNING: I Brake for Mushrooms” is popular), and other mushroom paraphernalia. There were large color photographs of mushrooms. There were mushroom sculptures, mushroom coffee mugs, mushroom everything! Best of all, there were tables with electric frying pans, where devoted mycophagists were cooking Giant Puffballs, Shaggy Parasols, Sulphur Shelves, and other delicious wild mushrooms.
This, I knew from the instant I walked into the spacious yet cramped room, was mushroom heaven. I had been a mushroom fanatic for a long time, learning what I could from books, with only one friend who shared my passion. But finally, there I was, in a room with dozens of other people, each as single-minded as I was.
“No,” I told myself at last, “I’m not crazy. I’m just a mycology orphan who has just been reunited with his family.”
–DAVID FISCHER
Oyster Mushrooms