Edible Mushrooms: Safe to Pick, Good to Eat
Format: PDF / Kindle (mobi) / ePub
Discover such aspects of mushrooming as:
Characteristics of edible mushrooms, per species
Cooking, cleaning, and drying the day’s bounty
Edible, inedible, or toxic? Photographs and descriptions for what to pick and what to avoid
Poisonous varieties and how to recognize them
All content has been verified by a professional mycologist. Plus, nature and educational photographs illustrate how mushrooms grow, the environments where you can expect to find them, and the ways in which the same species may vary from one sample to the next. So whether you’re an experienced mushroom hunter or a novice to the art, with Edible Mushrooms you can confidently recognize, pick, and eat the tastiest wild mushrooms.
small gray, black, or brown tufts that create vertical lines along the whole stipe. It is thinner towards the base of the cap. A close up of the Birch Bolete stipe, showing the tufts that create a pattern of vertical lines. FLESH: The flesh of the cap is at first firm but quickly turns soft and watery. The flesh of the stipe is fibrous and with age turns woody and tough. SPORE PRINT: Light brown. RANGE AND HABITAT: All over cooler regions of North America together with the birch tree. Often
deemed worthy to be placed higher on the edible mushroom list. Its popularity in the United States is steadily growing as people discover its high quality. These days, the Winter Mushroom, as it is also known, is one of Sweden’s most popular edible mushrooms, and if you can’t make it into the forest to pick it yourself, it’s readily available in the grocery store during the Trumpet Chanterelle season. TRUMPET CHANTERELLES GROW from August to November, or even later if the snow is delayed, as
outside under a roof for 24 hours. Preparing Fresh Mushrooms BEFORE YOU PREPARE the mushrooms, you need to remove excess liquid. After cleaning them, place in a frying pan or pot with no cooking fat or oil, at a low heat. If the mushrooms are dry, you can add a dash of water. Once the mushrooms start to release liquid, increase the heat; allow the liquid to evaporate before adding butter. You can then salt and fry the mushrooms. After this, the mushrooms can be cooked further, for example in a
AND STORING: Mixes well with other mushrooms, fried or stewed. Can be parboiled and frozen. Not suitable for drying as it may end up tasting bitter. LOOK-ALIKE MUSHROOMS: There are other types of Russula that have a similarly colored cap, but if you should pick the wrong one, it will still be a good, edible mushroom. Just make sure that the taste is mild (see text box on page 159). Like most other mushrooms within the Russula genus, even the Copper Brittlegill can quickly become infested.
guarantee that they haven’t been infested and a fully mature mushroom can be just as good. The stipe is smooth and firm and comes in different shades of yellow with clearer colors than the cap. The Velvet Bolete has a special smell. Flowery and sharp, like a mixture between goat cheese and Evening Stock. When divided the flesh is white to light yellow and slightly orange at the base of the stipe. Soon the cut area starts to shift to bluey green which is a good indication. IT’S A GOOD HARVEST.