Mushrooms Handout 2012

8/2/2019 Mushrooms Handout 2012

1/4

Rainy River Wild Foods Workshop

Daniel Gladu Kanu, 295 Aubrey St. | 204-415-0552 | [email protected]

March 3, 2012

Do not consume any

mushrooms without

positive identification.

Caution, mushrooms

may affect each person

differently.

Getting Started

WHAT ARE MUSHROOMS

Mushrooms are the reproductive organ of

fungi. Fungi are a network of filaments

growing in soil, wood or other material that

provides energy, water and nutrients. More

than a million fungi exist worldwide.

RECOMMENDED READING

http://blog.mycology.cornell.edu /

http://www.mushroomexpert.com /

http://tomvolkfungi.net/National Audubon Society Field Guide to North

American Mushrooms (1981)

Mushrooms of the Boreal Forest, Eugene F.

Bossenmaier (1997)

Mycelium Running: How Mushrooms Can Help

Save the World, Paul Stamets (2005)

EQUIPMENT

Outdoor clothing

Gathering Bag/

Basket

Knife

Mushroom guide

Tree guide

Paper bags

Stick

BY:DANIELGLADUKANU

Oyster (Pleurotus ostreatus)

False Morel (Gyromitra esculenta) Common Morels (Morchella esculenta)

IMPORTANT CONSIDERATIONS

Features of any fungus or mushroom can vary considerably. For

example, caps may become discolored, dry or even disfigured.

Identification requires a field book, patience and careful

observation. If you have any doubts do not consume.

Brush

Trowel

Camera

Pencil/Paper

GPS/Compass/

Map

Magnifying

Glass/Loupe


2/4

us room unti AGE


STEP ONE: GET ORGANIZEDPick up a field guide, a basket and a knife. More advanced equipment (p.1)

will be needed in future mushroom hunting endeavors.

______________________________________________________________

______________________________________________________________

______________________________________________________________

STEP TWO: GO FOR A WALKStart with somewhere you know well. Observe the local trees, soil, and other

landscape features these will be clues to find mushrooms.______________________________________________________________

______________________________________________________________

______________________________________________________________

STEP THREE: FIND A MUSHROOMStart with one type mushroom. Once you have learned one, you can search

out others. Look in every location twice.

______________________________________________________________

______________________________________________________________

______________________________________________________________

STEP FOUR: IDENTIFY THE MUSHROOMBring the entire mushroom home and make sure it fits the identification

checklist.

______________________________________________________________

______________________________________________________________

______________________________________________________________

STEP FIVE: EAT MUSHROOMSTry a little the first time. Keep recipes simple and enjoy these delicious finds.

______________________________________________________________

______________________________________________________________

______________________________________________________________

REPEATKeep looking, has you become comfortable with one mushroom learn to

identify the other mushrooms in this and other guides. Overtime you will

build up knowledge of mushrooms and develop an ability to find and identify

many more mushrooms. Other mushrooms to look for Black Trumpets,

Field Mushrooms, Chicken of the Woods, Honey Mushroom and Lobsters.

MUSHROOM HUNTING

GUIDELINES:

Never Eat a mushroom you cannot

identify.

Eat a small amount when trying

new mushrooms.

Always cook wild mushrooms fully.

Save some uncooked mushrooms.

Be cautious when introducing

mushrooms to friends.

Collect the whole mushroom.

Avoid collecting mushrooms from

polluted sites,

Leave some mushrooms behind in

the field.Minimize impacts to the area.

Be prepared to get lost.

Enjoy the hunt.

Step by Step

TheflavorfulBlackTrumpet(Craterellusspp.)

AbountyofCh

anterelles.


3/4

us room unti AGE


PuffballLarge white, sphere

No stalk

Cut open, smooth interior

NotesEnjoyable when spores are

immature and white.

Look a-likesCan resemble a deadlyAmanita

from the outside but when cut

open they reveal a more typical

mushroom shape covered in a

veil.

RecipesSlice Puffballs into disks to Breaded

Mushrooms. Heat up butter and

olive oil in a pan. Dip Puffball slices

in egg mixture of 1 egg and 1tablespoon of milk. Then dredge in

mixture of equal parts bread crumbs,

parmesan and flour. Fry until golden

brown and flip. Serve immediately.

Shaggy maneFree gills that are crowded

Cap is white and cylindrical

Gills become black and

liquify

Stalk is 3 to 8 long

Upturned scales on capNotes

Eat soon after picking and before

caps and gills begin to blacken.

Look a-likesClose relative Alcohol inky may

cause upset stomach when

consumed with alcohol. It is

grayish with a radially lined cap.

RecipesShaggy Mane Potato leak Soup

can be made by boiling 3-4 dicedpotatoes until tender (save water).

Saute the whites of 1-2 leaks and 1

pound of Shaggy Manes with butter.

Add 1 cup of white wine, 1 cup stock

and potatoes. Blend in food processor.

Add potato water to thin.

OysterAttached to wood

White spore print

White flesh, gills can be

yellowish

Odor of anise or black

licoriceNotes

Enjoyable when spores are

immature and white.

Look a-likes

RecipesQuick Pickling is an excellent way

to preserve thick fleshed mushrooms.

Bring to boil 2 cups of vinegar, 2

teaspoon of pepper corns, 2

teaspoons of thyme and 2 bay leafs.

Add one pound of mushrooms andsimmer for 10 minutes. Pour

ingredients into sterilized jars, cover

and process in a water bath for 15

minutes.

Western Giant Puffball (Calvatia booniana) Oyster (Pleurotus ostreatus)Shaggy Mane (Coprinus comatus)

EDIBLE MUSHROOM CHARACTERISTICS


4/4

Mushroom Hunting AGE


MorelFruits in the spring at

disturbed or burned sites

Cap has honeycombed

pattern

Interior is completely hollow

NotesMay cause upset stomach when

consumed with alcohol.

Always cook morels before

consuming.

Look a-likesThe deadly False Morel has a

brain like shape (p.1) and multiple

chambers when cut open.

RecipesMorels and Boletes will develop a

stronger flavour when Drying. Slice in

to thin pieces put in a dehydrator. Dry

to the point of being crispy, like a

potato chip. To rehydrate add

mushrooms to a bowl of warm water

for 10 minutes. The water can be usedto flavour rice or soups.

ChanterelleBright-yellow to orange colour

Cap sunken with wavy

margins

Lacking true gills, appear as

ridges

Ridges are forked and cross

veined

Ridges are widely separated

NotesTry a little at first as some people

are mildly allergic to Chanterelles.

Look a-likesMay be confused with the deadly

Jack OLatern that has unforked

sharp-edged gills and glows in dark.

The False Chanterelle which has

crowded forked gills.

RecipesDry Saute by adding Chanterelles to a

warm pan with coarse salt. Allow to

dry out (1-2 minutes). Add butter and

cook for 5 minutes. Serve with a freshherbs on roasted chicken or an omlete.

King Bolete1-2 mm pores under cap

Pore surface is white to olive

brown, never pinkish

Stem is off white with netted

veining, larger at base

Rounded cap becoming flatter

with age, 2 to 12 inches wide

NotesAlso known as Porcini or Cep.

Look a-likes

Bitter Bolete has a pinkish poresurface with a bitter taste even after

cooking.

RecipesIn Tomato Sauce, saute chopped

Boletes with diced onions in olive oil.

Add fresh diced tomatoes, garlic and

fresh herbs once the Boletes have

reduced. Tomatoes will break down,

add small amounts of water if too

thick. Can be frozen or pressure

canned for later use.

EDIBLE MUSHROOMS CHARACTERISTICS

Morel (Morchella esculenta) King Bolete (Boletus edulis)Trumpet Chanterelle (Cantharellus tubaeformis)

Documents

Mushrooms Handout 2012