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Northern Bushcraft

Edible Mushrooms

Spring 2012

The List“Safe” mushroomsin the Pacific Northwest

AmazingMushroom

Recipies

www.northernbushcraft.com • (800) 532-1999

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Edible MushroomsThe List of Safe

This list covers wild edible mushrooms of British Columbia, Washington, Oregon, Montana, Idaho, the Rocky Mountains and Western Canada. This list only contains "safe" mushrooms, those that can be reliably identified and have no deadly-poisonous look-alikes. As a safety precaution, all mushrooms should be cooked and eaten in small quantities if not previously consumed.

apricot jelly mushroom bear’s head tooth black morel blue chanterelle cauliflower mushroom chicken of the woods common puffball comb tooth mushroom fairy ring mushroom golden chanterelle hedgehog mushroom hexagonal-pored horn of plenty horse mushroom ink cap jelly ear

king bolete larch bolete lion’s mane mushroom lobster mushroom meadow mushroom mica cap oyster mushroom red cracked bolete rosy gomphidius saffron milk cap scaly hedgehog shaggy mane slimy spike cap western giant puffball yellow-gilled russula yellow swamp russula

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Saprotrophic mushrooms are decomposers. They release acids and enzymes that break down dead tissue into smaller molecules they can absorb. Thus decaying wood, plants, and even animals can become food for a saprotroph. Saprotrophic mushrooms are decomposers. They release acids and enzymes that break down dead tissue into smaller molecules they can absorb. Thus decaying wood, plants, and even animals can become food for a saprotroph.

Mycorrhizal mushrooms have a fascinating relationship with trees and other plants. The mycelia of these fungi enter into a beneficial union with the roots of plants by either weaving into the root cells (endomycorrhizal) or wrapping around the roots themselves (ectomycorrhizal). The mycelia bring in additional moisture, phosphorous, and other nutrients to their hosts. In return they gain access to sugars (such as glucose) that the hosts produce. This allows

plants to grow bigger, faster, and stronger than their nonmycorrhizal counterparts.

Parasitic mushrooms also take plant hosts. Although in this case the relationship is one-sided. These fungi will infect the host and eventually kill it. Sometimes the line between parasitic and saprotrophic is not so clear. The honey mushroom is a known parasite yet it will also continue to live saprotrophically on the dead wood of its host.

Types of Mushrooms

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Featured Apricot Jelly Mushroom (Guepinia helvelloides)

• fruiting body is up to 6cm wide, salmon-pink to rose• flesh is smooth, genatinous, and malleable• stem base has regions of white mycelium• appears in spring, summer and fall• grows as several to many after rainy periods in areas with

conifers• has a pleasant taste with no odor; cook before eating

Blue Chanterelle (Polyozellus multiplex)

• fruiting body is funnel-shaped• flesh is thick, soft, blue to black• stems are fused together• appears in sumer and fall• grows in large, dense clusters under conifers such as

spruce and fir• taste is mild and pleasant; cook before eating

Bear’s Head Tooth (Hericium americanum)

• fungus branches from a thick stipe that is attached to the wood

• branch-tips bear many long white spines hanging downward

• appears in late summer and fall• grows on hardwood and conifer logs• has a nutty taste and mild odor; cook before eating

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Mushrooms

Fairy Ring Mushroom (Marasmius oreades)

• gills are broadly attached to the stem, tan, well-spaced, veined

• stem is solid, NOT hollow, and characteristically tough• grows in grassy areas, meadows and fields, forming

partial or complete rings• appears in spring, sumer or fall• taste is mild and pleasant; cook before eating

Scaly Hedgehog (Sarcodon imbricatus)

• underside of cap has brown spines that descend onto the stem

• stem is smooth and light brown, thickening towards the base

• grows singly or as several in areas with conifers• appears in sumer and fall• taste is mildly bitter with no odor; cook before eating

Oyster Mushroom (Pleurotus ostreatus)

• stem usually not present, otherwise white, dry, with white hairs at base

• usually grows in large overlapping custers, on trees, logs and stumps of hardwoods and conifers, never on the ground

• has a mild, pleasant taste and fragrant fruity odor; cook before eating

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Mushroom

2 acorn squash, halved 4 T. extra virgin olive oil 2 T. butter 1/2 C. bulgur 1 C. hot chicken stock 1 lb. oyster mushrooms 2 garlic cloves, minced 1 t. fresh rosemary, minced 3 T. minced Italian parsley 2 T. dry vermouth 3/4 C. grated Fontina cheese 1/4 C. grated Parmesan cheese Salt and pepper

Oyster Mushroom & Bulgur Stuffed Acorn Squash

1. Preheat oven to 375F.2. Cut small slice off bottom of the squash halves to prevent rocking later. Brush cut faces with olive olive oil and season with salt and pepper. Place face down on a cookie sheet and bake 45 minutes or until soft.3. Meanwhile, bring the stock to a boil in a small pot. Add the

bulgur, reduce to a simmer, cover and cook 15 minutes.4. Heat a large skillet over medium high heat. Saute the oyster mushrooms in 2 batches so they will brown. Cook each batch until no liquid remains. Reduce heat to medium, add both batches back to the pan along with the garlic, rosemary, plus salt and pepper. Saute another few minutes without browning the garlic. Add vermouth and remove from heat.5. Fluff the bulgur with a fork, stir into the mushroom mixture, add parsley, and stir together.6. Spoon mushroom/bulgur mix into squash halves. Top with mixed cheeses and bake for another 15-20 minutes. Briefly turn oven to broil to brown lightly. Serve immediately.

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Recipes

1. Bring water, salt, and 1/2 the lemon juice to a boil in a non-reactive pan. Add the artichokes and reduce to a simmer for 10 minutes or until tender. Let cool in their liquid.2. Saute leek in oil over medium heat until translucent. Add the Hericium, salt, pepper and tarragon. Saute for another 10 minutes.3. Whisk together remaining lemon juice, capers and their juice, garlic and extra virgin olive oil in a small bowl.4. Add greens to a salad bowl, add the leeks & mushrooms, then drizzle the dressing over the top.

juice of 1 medium lemon1 T. salt1 q. water6 small fresh artichokes hearts, quartered1 medium leek, white part only, cut in half then thinly across2 T. olive oil1/2 lb. Bears Head or Goat\’s Beard (Hericium corraloides, H. abietes), cleaned and torn into 1” icicles1/2 t. salt1/4 t. fresh ground pepper1/4 t. dry tarragon1 T. capers, minced & their juice1 small clove garlic, pressed2 T. extra virgin olive oil6 C. mixed baby greens, or bitter strong greens such as escarole/endive/arugula, rinsed & dried

Warm Hericium Salad

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