Edible Mushrooms identifications

Edibility:
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Total mushrooms fount: 482

Edible
Polyporus squamosus aka Cerioporus squamosus (yet to be confirmed new taxonomy) is a basidiomycete bracket fungus, with common names including dryad's saddle and pheasant's back mushroom.[2] It has a widespread distribution, being found in North America, Australia, Asia, and Europe, where it causes a white rot in the heartwood of living and dead hardwood trees. The name "dryad's saddle" refers to creatures in Greek mythology called dryads who could conceivably fit and ride on this mushroom, whereas the pheasant's back analogy derives from the pattern of colors on the bracket matching that of a pheasant's back. When planting season comes around and I cannot find morels, I am always pleased to find some dryad's saddle to collect. It's been much maligned as an edible of little value but I beg to fluctuate. It is everything regarding finding out how to pick and make it. Cover (pileus) 2-12 in wide-ranging round to kidney or supporter shaped, thick, overlapping on deceased solid wood often. Brown with scales that look much like feathers. Hence the titles pheasant backside and hawk's wing. The aroma is very distinctive smelling much like watermelon rind. Pleasant really! I've seen them referred to as "mealy" but that isn't how they remain here. Skin pores (hymenophore) Actually pipes that are small initially becoming quite large and angular jogging down the stem relatively. Whitish to yellowish tan. Stem (stipe) Very brief 3/4 2 in. mounted on the wood. Flesh White and non bruising. Spores White spore print out. That one makes one of the prettiest spore images of any mushroom I've printed. When and how to locate them (ecology) These increase on various very useless hardwoods (especially elm) largely in-may or June but once in a while later. A tree resting on the floor is your very best bet. Once in a while the may be on a full time income tree nevertheless they appear to favor very dead hardwood. Wet areas seem to be to create more. They are quite common and one of just a few reasonable edibles you will see at the moment of year. It really is nice to find when morel hunting is irritating. These will be within the same places each full season before solid wood is used. These have been called edible by some and poor by others just. They could be quite good though. My guidelines are that they have to be young, the pore level must be very skinny (1/16 in. or less may very well be good), & most importantly your blade needs to have the ability to go through it quickly. Long lasting blade reductions may very well be good easily. Sometimes just the outer edges are usable but nice tender ones are available. Preparation Once you've found sensitive specimens, they are really best prepared straightaway. Like a great many other wild mushrooms the aroma is ephemeral often disappearing within hours. Tempura frying will retain a few of this "watermelon" character. Saut?skillet or ing frying is an excellent way too. Slice them thin and cook them solid. Overcooking shall create toughness. I've tried drying them. They turn out as very white, crunchy potato chips that are pleasurable to eat dried. They maintained more of this unique smell than I expected. I've made a natural powder with them but have not attempted baking with it yet but it appears and smells good. The microwave produced something you will make shoes with. I've had very good luck with hard ones though. I cooked properly them and put them in the blender with poultry stock mixing until these were the consistency of the smoothie and then made mushroom soup. Really very good rather than like any other. Nothing else tastes or has the aroma of this mushroom. It is very good when prepared effectively really. I possibly could identify it by the smell with my eye shut down easily. Maybe it could taste "mealy" if it was stored in the refrigerator for two days. Actually, since differing people understand smell and flavour your experience could vary diversely. Comments Within the spring, that one is quite typical. Many you shall find are very leathery as well as your blade will won't trim it. Let it be just. Spring polypore (Polyporus arcularius) and Polyporus alveolaris look similar to it but are much smaller and incredibly tough.
Edible
In theory, this species of Hericium is easy to identify: it is the only species that forms a single clump of dangling spines, rather than hanging its spines from a branched structure. Additional identifying features include the fact that it typically appears on the wounds of living or very recently cut hardwoods, and the fact that its spines are mostly more than 1 cm in length. That's the theory. In practice positive identification is more difficult, since immature specimens of the branched species of Hericium often begin more or less as a single clump, and develop their branches with age. Further confusion stems from the fact that the long-spined species of Hericium, like Hericium erinaceus, may have short spines (1 cm in length or less) when they are young. In short, you must be sure that your specimen is mature (look for signs of brownish or yellowish discoloration) before betting the house on your identification of Hericium erinaceus. Description: Ecology: Saprobic and parasitic; usually growing alone or in pairs; fruiting from the wounds of living hardwoods (especially oaks); late summer and fall, or over winter and spring in warmer climates; widely distributed in North America. The illustrated and described collections are from Illinois. Fruiting Body: 8-16 cm across; consisting of one, unbranched clump of 1-5 cm long, soft spines hanging from a tough, hidden base that is attached to the tree; spines white, or in age discoloring brownish to yellowish. Odor and Taste: Odour not distinctive; when cooked the taste is reportedly delicious and, to some at least, rather like lobster cooked in butter. Habitat Saprobic, nearly always on beech and oak trees, stumps and fallen logs in Britain, but sometimes on other hardwoods. Bearded Tooth fungus is also reported to fruit occasionally on piles of sawdust. Microscopic Features: Spores 5-6 x 5.5-6 µ; globose to subglobose or subellipsoid; smooth or minutely roughened; hyaline and uniguttulate in KOH; amyloid. Gloeoplerous hyphae present, sometimes extending into hymenium to become cystidia (up to 50 x 6 µ, cylindric with knobbed apices, smooth, thin-walled).
Edible
Boletus aereus, described by some as the Queen Bolete but just lately given the normal name Bronze Bolete in Britain and Ireland, is a most sought-after edible mushroom. It is merely as good as its famous close relative, Boletus edulis (Cep or Cent Bun Bolete) but its flesh is quite firmer. In the pub marketplaces of France, for example, these excellent boletes can be purchased as well as Boletus edulis and Boletus reticulatus, and customers are evenly happy with whichever of the meaty mushroom varieties can be found. A exceptional find in Ireland and Britain, where it is restricted to southern parts mainly, Boletus aereus is a lot more prevalent in southern European countries. Commonly bought at the sides, beside strolls or in clearings in oak and beech woodlands, Boletus aereus will berry just a little than boletus edulis later, which looks later than the summertime Bolete relatively, Boletus reticulatus. Most boletes, and certainly every one of the common ones within Britain and Ireland, are ectomycorrhizal fungi. Which means that they form mutualistic romantic relationships with the main systems of trees and shrubs or shrubs. The fungi help the tree to obtain moisture and essential minerals from the soil, and in exchange the main system of the tree gives energy-rich nutrients, the merchandise of photosynthesis, to the fungal mycelium. Although most trees and shrubs may survive without their mycorrhizal companions, boletes (and a great many other varieties of forest-floor fungi) cannot endure without trees; subsequently these so-called 'obligately mycorrhizal' fungi do not happen in wide open grassland. The medical name Boletus aerus started in Jean Baptiste Francois Pierre Bulliard's 1789 descriotipon of the varieties. Synonyms of Boletus aereus includeBoletus mamorensis Redeuilh. The universal name Boletus comes from the Greek bolos, indicating lump of clay; the foundation of the precise epithet aereus is Latin and means copper or bronze (in shade) - hence the normal name Bronze Bolete. Some individuals make reference to it as the Dark colored Porcini or the Dark Cover Bolete. Boletus aereus, the dark cep or bronze bolete, is a highly prized and much sought-after edible mushroom in the family Boletaceae. Dark cigar brown, bay to dark sepia, often dark brick-coloured near the margin, minutely cracking making the surface roughly textured, slightly downy at first then smooth. Stem 60-80 x 11-12mm, robust, covered with network which is brown near apex, clay pink or buff around the middle and rusty below. Flesh white, unchanging or becoming dirty vinaceous when bruised. Taste pleasant, smell strong and earthy. Boletus aereus comes with an earthy smell and a pleasurable mild taste. Habitat with broad-leaved trees, especially beech and oak. To Oct in Britain and Ireland august, this bolete are available from Oct to Feb in a few elements of southern European countries. ( Season summer to autumn ) Rare. Edible. Distribution, America and Europe. Cap: First downy but becoming gentle with a finely damaged or granular surface soon, the dark-brown to dark sepia-brown hats of Boletus aereus range between 7 to 20cm size at maturity. The cover margin is a far more reddish brownish than the centre often. When cut, the cover flesh remains white or very gradually converts somewhat purplish usually. Spores: Spores olivaceous snuff-brown, subfusiform, 13,5 - 16 x 4 - 5 µm. Pores and tubes: Tubes white to cream, finally sulphur-yellow. Pores similarly coloured but bruising vinaceous on handling and often flushed rust with age. The pipes of Boletus aereus (seen when the cover is damaged or chopped up) are white or pale cream, becoming smart sulphur yellow at maturity; they terminate in really small creamy white skin pores that become rust-coloured (see remaining) with years. When bruised or cut, the skin pores and pipes of Boletus aereus swiftly do not change shade, but after the right time they create a vinaceous tinge. Stem: A fine brown online structure (reticulum) is obvious on the pale darkish track record of the stem surface, darkest on the apex with the bottom and usually relatively paler and pinker near to the inflamed centre of the stem. Sometimes clavate (club-shaped) but more regularly barrel-shaped, the stem of Boletus aereus is 5 to 12cm high or more to 8cm in size at its widest point. The stem flesh is white and incredibly organization. Habitat & Ecological role: Boletus aereus develops on garden soil beneath broadleaf trees and shrubs, beech and oaks notably. Similar species Boletus edulis has a pale stem with a white reticulum; its dark brown cover has a whitish marginal region. Tylopilus felleus has a darker stem reticulum and a pinkish tinge to its skin pores; it has an extremely bitter taste.
Edible
Scientific name: Meripilus sumstinei (Murrill) M. J. Lombard and larsen Derivation of name: Meri- means "part" or "section" and pil- means "cover." The genus name might make reference to the framework of the fungi having numerous hats fanning out and dividing from the base. Polyporus giganteus Fr. Phylum: Basidiomycota Occurrence on lumber substrate: Parasitic and saprobic; on surface (from origins) around stumps or living deciduous trees and shrubs, especially oak; Through November july. Dimensions: Individual hats (fronds) 5-20 cm extensive, forming large thick clusters mounted on a short, dense common stalk; stalks (when present) 1-3 cm long or more to 11 cm solid. Top surface: Grayish to yellowish-tan, becoming smoky and dark with era; wrinkled radially; finely hairy; bruising dark over the margins where dealt with or in era. Pore surface: White; bruising dark-colored; skin pores 4-7 per mm. Edibility: Edible. Remarks: Clusters of Meripilus sumstinei may attain diameters of 40 cm or even more. * More mature specimens become darker with time. * The cap surface types turn dark where touched. * The white pore surface obvious under one frond contrasts very well with the darker colors of the top cap surface. * The skin pores of Black-staining polypore are incredibly small, providing the pore surface a uniformly white, almost "pore-less" appearance.
Edible
Hypsi means "high" or "on high" and zygus means a "yoke" Hypsizygus, then, referring to position of this mushroom often high in the tree. Ulm- refers to "elm" indicating one of the common substrates for this fungus. There are commercially grown forms of this mushroom grown and sold in supermarkets and specialist shops, usually referred to as Buna-shimeji syn Hon-shimeji, the Brown Beech Mushrooms, there is a white form called Bunapi-shimeji. Hypsizygus tessulatus (Bull. ex Fr.) Singer New syn. Hypsizygus marmoreus Laskapereszke. Cap 5-15cm across, convex becoming flatter and rather sunken; white to buff yellow, creamy tan or crust brown in the center; moist, smooth, minutely hairy, becoming cracked with scaly patches. Gills adnexed to sinuate, close to subdistant, broad; whitish becoming cream. Stem 40-110 x 10-30mm solid, off-center, enlarged toward the base; white; dry, smooth, sometimes hairy. Flesh thick, firm; white. Odor mushroomy. Taste mild. Spores globose, smooth, 5-7 x 5-7µ. Deposit white to buff. Season September-December . Habitat singly or scattered on old hardwood trees, especially elm, often quite high up. Frequent. In nature, shimeji are gilled mushrooms that grow on wood. Most often the mushroom is found on beech trees, hence the common name, Beech Mushroom. They are often small and thin in appearance and popular in many nations across the world. ---- Growing Hypsizygus tessulatus The groups of mushrooms are harvested before the caps open. The beige caps are a little coarse and are often harvested when they have a diameter of ca. 2 cm, while the fully grown mushrooms can reach a diameter of 7 to 9 cm. Recommended substrate: 80% hardwood, mixed fine + coarse; 10% cereals; 10% bran. humidity: 62 % ---- A delicious species, H. tessulatus falls under the umbrella concept of the Japanese "Shimeji" mushrooms. Firm textured, this mushroom is considered one of the most "gourmet" of the Oyster-like mushrooms. Recently, this mushroom has been attributed to having anti-cancer properties. I ncreasingly better know, this obscure mushroom compares favorably to P. ostreatus and P.pulmonarius in North American, European and Japanese markets. Mycelial Characteristics: Mycelium white, cottony, resembling P. ostreatus mycelium but not as aerial. Also, the mycelium of H. tessulatus does not exude the yellowish-orange metabolite nor does it form the classically thick, peelable mycelium, two features that are characteristic of Pleurotus species. Mircroscopic Features: This mushroom produces white spores. Suggested Agar Culture Media: Malt Yeast Peptone Agar (MYPA), Potato Dextrose Yeast Agar (PDYA), Dog Food Agar (DFA), or Oatmeal Yeast Agar (OMYA) Spawn Media: The first two generations of spawn can be grain. The third generation can be sawdust or grain. Substrates for Fruiting: Supplemented sawdust. Good wood types are cottonwood, willow, oak, alder, beech, or elm. The effectiveness of other woods has not yet been established. It seems that straw does not provide commercially viable crops unless inoculated up to 25% of its weight with sawdust spawn. Yield Potentials: 1/2 lb. of fresh mushrooms per 5 lb. block (wet weight) of supplemented hardwood sawdust/chips. Comments: A quality mushroom, Buna shimeji is popular in Japan and is being intensively cultivated in the Nagano Prefecture. The only two mushrooms which come close to this species in over-all quality are H. ulmarius or Pleurotus eryngii. In the same environment ideal for Shiitake (i.e. normal light, CO2 less than 1000 ppm), strains of H. tessulatus produce a stem less than 2 inches tall and a cap many times broader than the stem is long. When the light is reduced and the carbon dioxide levels are elevated, the mushrooms metamorphosize into the form preferred by the Japanese. Here again, the Japanese have set the standard for quality. In the growing room, abbreviated caps and stem elongation is encouraged so that forking bouquets emerge from narrow mouthed bottles. Modest light levels are maintained (400 lux) with a higher than normal carbon dioxide levels (>2000 ppm) to promote this form of product. From a cultivator's point of view, this cultivation strategy is well merited, although the mushrooms look quite different from those found in nature. This cultivation strategy is probably the primary reason for the confused identifications. When visiting Japan, American mycologists viewed these abnormal forms of H. tessulatus, a mushroom they had previously seen only in the wild, and suspected they belonged to Lyophyllum. Many of the strains of H. marmoreus cultivated in Japan produce dark gray brown primordia with speckled caps. These mushrooms lighten in color as the mushrooms mature, becoming tawny or pale woody brown at maturity. Most strains obtained from cloning wild specimens of H tessulatus from the Pacific Northwest of North America are creamy brown when young, fading to a light tan at maturity, and have distinct water-markings on the caps. The differences seen may only be regional in nature. This mushroom does not exude a yellowish metabolite from the mycelium typical of Pleurotus species. However, it has been found that H. tessulatus produces a mycelium-bound toxin to nematodes, similar to that present in the droplets of P. ostreatus mycelium. This discovery may explain why it is not likely to see a nematode infestation in the course of growing Hypsizygus tessulatus. Given the number of potentially valuable by-products from cultivating this mushroom, entrepreneurs might want to extract the water soluble anti-cancer compounds and/or menatacides before discarding the waste substrate.
Edible
The term "salmonicolor" comes from the Latin and means with the colour of raw salmon flesh. This species, like all the Lactarius with red milk, in some zones is quite sought after for culinary purposes and this has created several local or dialectal names. ----- Cap : 4 - 12 cm, initially convex, then flat and finally depressed, almost funnel-shaped in the ripe fungus, much fleshy, of irregular shape, at times lobate, gibbous; margin inrolled in the young fungus for long time, then extended, flexuous, regular or just wavy, not striated. The surface is smooth, glabrous, greasy when the weather is humid, otherwise bright, at times there are evident signs of zones; of salmon, orange-reddish, colour, with concentric humid spots. Hymenium: thick gills, adnate-decurrent, often forked when close to the stipe; intercalated with several lamellules; of pale orange or orange only colour, they stain at times of violet on the lesions, rarely greenish by the end. Stipe: 2-8 × 1-3 cm. Flesh: thick, firm, whitish, cream-pale orange without hues of green, turning after about one hour brown-reddish, it may be also immutable. Pleasant smell, mild flavour. Latex: rather scarce, orange-reddish, immutable even is isolated, sourish taste. Habitat: it grows in summer and in autumn, mainly under fir, also mixed to beech or spruce. Microscopy: spores clearly ellipsoidal, warty, with some isolated warts, others forming crests, isolated or forming an incomplete reticulation, 7-9 × 6-7,5 µm. Cylindraceous basidia, sub-clavate, tetrasporic, 53-61 × 10-12 µm. Fusiform cistydia, thinned at the top, acuminate, 52-70 × 6-7 µm. Remarks : it’s an easy to recognize species due to the habitat, it grows mainly under Abies alba, due to the yellow-orange latex, the salmon coloured cap, the slimy cuticle with humid weather, the zonation at the margin almost absent and the fact of not turning green.
Edible
Coprinus Coprinus comatus (Fr.) S. F. Gray. Shaggy Mane, Shaggy Inkcap, Lawyer's Wig, Coprin chevelu, Schopftintling, Agarico chiomato, Geschubde inktzwam, Gyapjas tintagomba. Cap 3-7cm across when expanded, more or less a tall ovoid when young, becoming more cylindrical as it expands; white and very shaggy-scaly, often with a pale brownish "skullcap" at apex; margin of the cap dissolves away and progresses steadily upward until the entire cap has liquified away, including the gills. Gills free, crowded, very narrow; white becoming black and inky from the margin upward. Stem 60-120 x 10-20mm, very tall, straight, with a slightly bulbous base, hollow in center; white; smooth, with a ring of veil tissue left lower down on the stem. Flesh soft, fibrous; white. Odor (when young) pleasant. Taste similar. Spores ellipsoid, smooth, with germ pore at apex, (12)13-17(18) x 7-9?. Deposit black. Habitat often in large numbers on roadsides, lawns, and other urban sites, especially where the soil has been disturbed. Found throughout North America and Europe. Season sometimes in the spring but usually July-November. Edible and delicious when young.
Edible
Hortiboletus rubellus, commonly known as the ruby bolete, is a small, dainty, brightly coloured member of the family Boletaceae, with a reddish cap and stipe, and yellow pores. Like many boletes, it stains blue when cut or bruised. It is found in deciduous woodland in autumn. There is some question over its edibility, and it is reportedly of poor quality with a taste of soap. Until 2015, the species was known as Boletus rubellus.
Edible
Phallus indusiatus is a fungus in the family Phallaceae, or stinkhorns. It has a cosmopolitan distribution in tropical areas, and is found in southern Asia, Africa, the Americas, and Australia, where it grows in woodlands and gardens in rich soil and well-rotted woody material. The fruit body of the fungus is characterised by a conical to bell-shaped cap on a stalk and a delicate lacy "skirt", or indusium, that hangs from beneath the cap and reaches nearly to the ground.
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