Fresh, wild mushrooms should last a few days in the refrigerator. They can also be frozen or dried, which can significantly increase their shelf life. Only hunt mushrooms if you are properly trained in identifying edible varieties. Avoid mushrooms that grow in polluted environments or are past their prime. Fresh, wild mushrooms can be refrigerated, frozen, or dried.
Hen-of-the-woods, oyster, and sulphur shelf mushrooms are safe, delicious, and nutritious wild varieties prized by mushroom hunters. While these and many other mushrooms are safe to consume, eating varieties like the death cap, false morels, and Conocybe filaris can cause serious adverse health effects and even death.
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They get their name because of their rooster-like vibrant colors that are easily spotted in the woods. They exclusively grow on trees or out of the ground above roots.
When: Chickens are quite seasonal based on region. Where: Chickens are most likely to appear on freshly dead trees. The trees can be standing or fallen. Preparation: Chickens are a hardy mushroom, which allows you to use them in a number of cooking applications. In the vegan world, these are a favorite substitute in any recipe that calls for chicken or tofu. I like them as chicken of the woods alfredo, chicken of the woods noodle soup, and chicken of the woods stir fry.
Hen of the Woods Mushrooms Identification: Hen of the woods are the female counterpart to chicken of the woods not literally, just in namesake. They grow in similar areas and have a similar shape, but lack the flamboyant colors. They grow in a large rosette with spoon- or fan-shaped caps that are tightly stacked.
When: Hens can appear from spring to fall but are most common in late summer and early fall. They are most likely to grow after a rain event and warm weather. Preparation: Hens are one of the finest wild mushrooms you can find. They are hearty like chicken of the woods and can be used as a chicken substitute in any recipe. Their meaty texture makes them one of the easiest mushrooms to use in soup. Oyster Mushrooms Identification: Like chicken or hen of the woods, oysters exclusively grow on trees.
Unlike chicken or hen of the woods, oysters have gills. They often grow in smaller clusters with a flat, fan-shaped appearance. When: Oysters are most likely to appear after a good rain and mild temperatures. Where: Oysters often grow on dying or dead hardwoods, like sugar maple and beech. Use them as a complimentary mushroom to meats, pastas, soups, and stir fry. Oysters are a popular choice for Asian cuisine. Honey Mushrooms Identification: Honeys have a pretty bland appearance.
Their cap is smooth with gills attached to the stem or beginning to run down it. Their name comes from their color, not their taste—honey mushrooms will be white to slightly pinkish. Honeys have a variety of inedible lookalikes some are even toxic. This isn't a beginner mushroom—make sure you know exactly what you're taking home. The cultivated variety of Enoki mushrooms tend to be light in color with long stems while the wild types are darker and shorter.
In either case, this species makes for a great addition to sauces, stir-fries and soups where their naturally slimy texture is more complimentary to the dish.
Like the not-false morel mushroom, this odd-looking fungus has a wrinkly, rumply cap but with less defined spaces than a true morel. It is a slight distinction, but an important one, because false morels can be quite toxic.
In fact, they are only considered edible after being chopped into small strips and boiled TWICE in a full pot of water. False morel cap is attached to stem up inside the top. True morel the cap and stem are one unit. A close relative of the popular button mushroom, the wild field mushroom commonly grows in meadows in Europe and America. Also like its more popular cousin, it can be enjoyed sauteed, cooked in sauces, or as a raw addition to salads. While abundant in the right conditions, the short life cycle of this fungus makes it difficult to harvest in large quantities.
This unusually large mushroom has a lot of party tricks. The Giant Puffball mushroom has historically been used to dress wounds and is the main source of the mucoprotein, calvacin, which is used as an antitumor treatment. As a food, these mushrooms must be used only in the immature state when the flesh is white.
More mature specimens contain toxic spores that turn the flesh yellow and then brown. It has a unique green spotted cap and wide diameter. The flavor can be very mild, nutty, or even fruity. The large size makes these caps perfect for grilling and they were traditionally prepared by toasting them over an open flame with a sprinkling of salt. The Gypsy mushroom grows in many northern latitudes and is available commercially in Finland. In most other locales, it must be wild-harvested.
When eaten raw, it has a slightly bitter flavor, but a very mild flavor when cooked. Because they can be challenging to find in larger quantities, they are often prepared alongside mushrooms with a more distinctive flavor profile. This dainty, golden mushroom has unique quill-like gills that are easy to identify. Hedgehog mushrooms have a flavor similar to chanterelles but with smokier undertones.
Their texture is crunchier than other mushrooms, especially after sauteing in a little butter or oil. More mature specimens have a slightly bitter taste, but this disappears with adequate heat. In their raw form, they are somewhat poisonous and, in any form, can cause problems when combined with alcohol. However, when prepared carefully, the nutty, rich flavor of these mushrooms is well worth the risk. Another well-known porcini, the King Bolete a. Penny-bun Bolete is a large mushroom celebrated in the culinary world for its excellent, nutty taste and versatility in the kitchen.
The younger caps are the most sought after for their smooth, creamy texture, but even older ones can be dried and used in a variety of meals. This fungus is native to the northern hemisphere but has since been introduced in Australia, South Africa, and other southern latitudes.
The largest species of oyster mushroom, the trumpet-shaped King Oyster mushroom has a wide base and inverted cap. The flesh is meaty and, despite having little taste in its raw form, develops a wonderful umami flavor when cooked.
But the talents of this funny-shaped mushroom go beyond what it brings to the kitchen. It has also been shown to have immune system stimulating benefits, cholesterol-lowering effects, and can even be helpful in fighting intestinal parasites. For the former, they offer a unique lobster-like flavor and have become increasingly popular among American chefs. In the latter, they are celebrated for containing a long list of phytochemicals that many believe to have healing properties.
The strangely-shaped, ribbony Maitake mushroom is a staple in Asian cooking. The flavor of the maitake is deeply earthy and rich, making it a great choice for meals with complex flavors that might overpower the taste of milder mushrooms. Easily one of the most prized edible mushrooms in the world, this honey-combed capped fungus has become its own multi-million dollar enterprise.
Morel mushrooms have a rich flavor that goes well with a wide range of dishes and are often served alongside meats or inside ravioli. However they are prepared, they must be cooked to neutralize the naturally occurring toxins. The prized but rare Matsutake mushroom is popular in many eastern countries. It has a thick, tall base with an undersized cap and a uniquely spicy aroma. Because they prefer to grow in very specific conditions in certain types of forests, they are not always easy to find.
Recently, pine parasites and continued deforestation have greatly reduced the number of matsutakes harvested each year, which has driven up the price exponentially. Oyster mushrooms are well known throughout the world but most popular in Asian cuisine. They were first cultivated during World War I as a ration food but are now considered a prized ingredient in many dishes and sauces.
They can also be served on their own and have a mild flavor with hints of anise or bitter almond. A rarity among mushrooms, these fungi are known to feed on certain types of worms and even bacteria. As the name suggests, the large Parasol mushroom closely resemble a wide parasol when fully matured. Look for a medium-sized tan or brown cap to find porcini mushrooms. Search for Porcinis near spruces, firs, and pines. They are typically ready to harvest in early fall at lower elevations and summer at higher elevations.
They tend to have thick bulbous stems near the ground that get thinner towards the cap. Forage for a small cap with a concave center to find Chanterelles. Look for a yellow to golden-yellow colored mushroom with wavy, upturned edges. The stalk is shaped like a trumpet and thickens where it joins the cap. Chanterelles are often found under hardwood trees and conifers in the fall to early spring time.
Look for a globe-shaped white or pale tan cap to find Puffballs. Puffballs tend to grow along trails and woodland edges in the fall and winter. They should be pure white inside. If they are yellow or brown inside, they are no longer edible. Search for a tall, column-like cap with flaky shingles to find Shags. Look for numerous, blade-like gills that hang down tightly over a hollow stalk.
These mushrooms grow well in urban areas in cool, wet weather. Part 3. Join a local mycological group. Search for a mycological group in your area online. These groups promote the study of mushrooms, and many hold classes or other meet-ups to help educate the public.
Buy a mushroom field guide for your area. Go to your local bookstore or an online retailer to purchase a mushroom field guide for your region. You can take the book when you go out foraging to practice identifying different mushrooms. It may also help you become more familiar with common edible and poisonous varieties. Check for mycology classes at your local university. Ask the registrar at your local university about the possibility of auditing mycology classes.
You can further develop your mushroom-identification skills and learn more about edible varieties of mushrooms. Part 4. Look for gastrointestinal upset within hours. Seek medical treatment right away if you have diarrhea, vomiting, blood in your vomit or stool, or intestinal cramping after ingesting unidentified mushrooms. Your local emergency room can replace lost fluids and address any mushrooms toxicity causing your symptoms. Even if you feel embarrassed at having eaten a potentially dangerous mushroom, do not be shy about seeking treatment.
Medical practitioners are only concerned about your health. Pay attention to excessive salivation, tears, lactation, or sweating. Call emergency services right away if you notice an involuntary nervous system response, such as profuse and uncontrolled sweating or crying. These symptoms can occur as quickly as minutes after ingesting a potentially harmful mushroom. Act quickly, as these symptoms can progress to visual disturbances, decreased blood pressure, or difficulty breathing.
In emergency care, doctors can administer Atropine, an antidote that resolves most of these symptoms. Most people make a full recovery in 24 hours, but respiratory failure is possible without treatment. Seek emergency medical services for any central nervous-system disturbances, such as sleepiness or hallucinations.
Ingesting certain mushrooms can cause severe central-nervous reactions, such as convulsions or even a coma. Typically these symptoms pass on their own without causing long-term damage. Stay vigilant for a reemergence of symptoms after medical treatment. Certain deadly mushrooms, such as those in the Amanita family, can cause a hour period in which patients appear to improve before relapsing and experiencing organ failure.
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