While we’re all gazing at the snow and dreaming of summer, enjoy these photos from OMS Board member Pete Richards of the mushrooms he found in Lorain County one one of those balmy days we had in December!
Winter Mushrooms
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Category Archives: Mushrooms of the Month
Look! In that field! Are those horses or crocodiles?
contributed by Pete Richards
Well, of course, they’re mushrooms.
For the last several years, I have found large mushrooms of the Agaricus group very late in our season – mid-October to mid-November. I have seen these primarily near my home in Oberlin, but also at several locations along Route 2 from Maumee State Park to Oberlin. Individual “buttons” can reach a pound in weight, and they often occur in rings where it is possible to gather several pounds of mushrooms from a single ring.
Mushrooms are white, typically slightly scaly, and tend to occur in clusters. Unopened caps can be the size of softballs; the stems can be several inches in diameter. The cap separates from the stem during growth, leaving a prominent ring. The gills, when first exposed, are tan-pink, and become almost black with age. The odor is of almond, but not as strong as what I think of the typical Agaricus arvensis, the horse mushroom. The spore print is dark chocolate brown.
In attempting a better identification of this Agaricus species using MushroomExpert.com, I was surprised to discover that there are hundreds of species (nationally). I was thinking in terms of three species – A. arvensis; A. campestris, the meadow mushroom; and an uninteresting woods-dwelling species that I thought I remembered seeing pictures of. Working through the lengthy key of 100(!) species, I encountered A. crocodilensis, noted for its large cap. It seems to be a better choice for my specimens because of its scaly cap – the key indicates that A. arvensis tends to be smooth. But the distinction based on field characteristics is very minor, and may not always be reliable.
So, are those horses or crocodiles in that field? I really do not know. Given my resources, I cannot know with certainty. I do know that they are locally and seasonally abundant, large, pretty distinctive, and, for me, edible and tasty. These mushrooms sauté very nicely when cut into spoon-sized pieces. The almond smell is conspicuous early, but apparently cooks off, as it disappears before most of the liquid is boiled away. The resulting mushrooms have a nice solid texture and a good flavor, and they freeze well. Given the right place, it is easy to gather a winter’s supply of frozen mushrooms in one outing.
This commentary should not be construed to invite casual eating of mushrooms that the reader may think are the same species. Neither the author nor the Ohio Mushroom Society warrant the edibility for you of this mushroom, or a mushroom you may find and think is the same. The actual species in this commentary is not known. It is known to be edible to me, but others may not have the same experience. If you think you have found the same mushroom and wish to eat it, follow the standard procedures:
* Use all resources available to you to identify what you have found
* If you choose to eat the mushroom,
– cook it well
– eat only a small bite for the first time; imbibe no alcohol
– if you have no bad reaction, try a bit more, but still be cautious
– keep a sample of the mushroom to give to poison control if you have problems
(October) Mushroom of the Month
This should have been our Mushroom of the Month post for October but I’ve “FALL-en” behind, whoops! In any case, enjoy these polypores dressed in their autumn finest, as captured by Pete Richards. We think they’re Ischnoderma resinosa, but feel free to chime in in the comments if you have other ideas.
Look for an entertaining blog post from Walt Sturgeon next week!
Edible Fall Mushrooms
Have you spotted some of these edible fall mushrooms in your area? Yum!
Photo credit: Walt Sturgeon
June Shrooms
June has been unusually dry in many places, but Board Member Pete Richards managed to capture these lovelies this month.
Its…
morel season! (photo credit: Walt Sturgeon)
Pheasant’s back jerky recipe
Here is a recipe for a common springtime edible mushroom, cerioporus squamosus or the Pheasant’s back, also called Dryad’s saddle. Although easy to identify, it’s not the tastiest of mushrooms…but with enough soy or barbecue sauce it can be pretty good!
Marinade (adjust to your liking)
2 c. red wine vinegar
1/3 c. olive oil
swig of sesame oil
2/3 c. tamari (soy sauce)
2-3 cloves garlic, crushed
Optional liquid smoke
- Slice off the tender edge part of the mushroom into 1/2 inch thick slices.
- Marinate sliced mushrooms 2 nights in refrigerator.
- Arrange pieces on cookie racks and place over cookie sheets to catch drips then bake in 350 degrees F oven for 30 minutes, strips should still be tender.
- Cool and then brush w/vegan Worcestershire sauce or barbecue sauce and sprinkle with black pepper to taste.
- Place on dehydrator racks and dry for 12-24 hours, but don’t over-dry–leave a bit chewy.
Morel Season Spring Ohio Fungi
Welcome to the April installment of Mushrooms of the Month.
Verpa conica by Walt Sturgeon
Morchella americana by Walt Sturgeon
Gyromitra korfii by Walt Sturgeon
Cerioporus squamosus by Walt Sturgeon
If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and he will provide you with submission information.
Fusicolla Merismoides – A Fungal Potpourri
This is a remarkable species that is a conglomeration of various species resulting in an oozing, dripping orange slime. It is most often seen in the spring, often by morel hunters. It typically covers a grape vine or stump. It may form slimy stalactites of orange goo. No two samples have been found genetically identical. Some report a sweet smell which may come from yeast. The mix may also include a different yeast species which gives it the orange color and actually kills some of the other fungi involved. Some Zygomycetes are in the mix as well. There needs to be more study on this complex organism.
http://www.dnabarcodes2011.org/conference/program/schedule/treeslime.pdf
–Walt Sturgeon
Fusicolla Merismoides by Walt Sturgeon
Fusicolla Merismoides by Walt Sturgeon
Fusicolla Merismoides by Walt Sturgeon
If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and he will provide you with submission information.
Some Early Spring Ohio Fungi
Welcome to the February installment of Mushrooms of the Month.
Flammulina velutipes by Walt Sturgeon
Pseudoplectania nigrella by Walt Sturgeon
Sarcoscypha austriaca by Walt Sturgeon
Urnula craterium by Walt Sturgeon
If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and he will provide you with submission information.
Ohio Mushroom Society 