DOCSLIB.ORG

Mushrooms Beartooth

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Mushrooms Beartooth Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Hericium Coralloides Also known as Bears Head Tooth, Comb Tooth, Coral Tooth, and Satyr’s Beaded Mushroom. Taste & Appearance: This rare and highly sought out mushroom is prized for its strong and distinct mushroom taste. Some describe the taste as having a seafood taste and makes a great combination with lobster for garlic butter dipping. Available: September From: BC Usage: From lightly baked, to sautéed to stir fry, this mushroom is extremely versatile. Use in sauces and soups Pack Size: lb Mushrooms Black Trumpet Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Craterellus Fallax Although related to the Chanterelle, Black Trumpet mushrooms should not be confused with the Black Chanterelle which produces visible veins. They are called the "poor man's truffle" in France because of the similar dark color. Taste & Appearance: Equal in texture and flavor, the cap and stem are both edible. It offers a rich rather intense buttery woodsy taste that is described as cheesy and earthy. Chewy in texture, this mushroom releases a sweet fragrance. Known as a "false truffle" Quite delicate and trumpet-shaped, this mushroom produces a waxy charcoal-gray exterior and blackish-brown flesh. In the wild, it looks something like a frail flower and can grow to over three inches in height. Available: December to March From: BC & CA Usage: For a contrasting presentation, serve with white fish, game, pheasant or venison. Ideal for stir-fries, casseroles, stews and soups. Pair with wild rice and other grain dishes. Simply sauté; season as desired; serve as an easy side dish. Add to cream or clear sauces as an accompaniment for veal, steak or fish entrées. Pack Size: lb Dried & Fresh Mushrooms Blue Foot Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Clitocybe Nuda This mushroom can easily be mistaken for several mushrooms in the Cortinarius family including the Violet Cortinarius, Cortinarius Violaceus, and Lilac Conifer Cortinarius, Cortinarius Traganus. Many members of this family are toxic and colors vary. Taste & Appearance: Strong flavored, this firm fleshy mushroom requires cooking to be edible. A favorite of gourmet chefs, it produces a purplish-blue wavy cap. The stem may appear to be fluorescent purple and thickens toward the base. Usually one and one-half inches to two and one-half inches across, most are lilac-bluish but some may be cream to buff to brown except for the stem which is consistently blue. Available: Year Round From: France Usage: Retaining their shape and meaty texture, and must be thoroughly cooked and are never to be eaten raw. Ideal for any mushroom dish, the intense flavor pairs well with bold flavored vegetables like onions or leeks. Excellent choice to accompany wild game. Add caps and stems to sautés and marinades. Perfect for grilling. Enhance egg dishes and polenta. For a delicious mushroom medley, melt four tablespoons butter with two tablespoons olive oil in extra large pan. Add one pound brown mushrooms and one pound of assorted mushrooms: blue-foot, chanterelle and shiitake. Sprinkle with one-half teaspoon salt when butter begins to bubble. Toss well. Cook about ten minutes; add two teaspoons minced garlic, one-half teaspoon freshly ground pepper and one-and-one-half tablespoons fresh chopped parsley. Cook a few more minutes. Increase heat to medium high; add one-cup crème fraiche. Stir well to blend. Serve over fettuccine. Pack Size: lb Mushrooms Cauliflower Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Sparassis Crispa Grows in the same place year after year. Taste & Appearance: Has a sweet smell and a nutty flavor. Quite unusual the fruit body is built up of many layers that resemble a cauliflower or a brain. It ages from a pale yellow-white to a white to brown. Available: July & August From: BC Usage: Cleaning needs care, as there are so many nooks & crannies. Dip them in a batter made with beer rather than milk and deep-fry to make a wonderfully crisp nutty hors d’ oeuvres. Slice fresh and added to stews and casseroles. Pack Size: lb Dried & Fresh Mushrooms Chanterelle Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Cantharellus Cibarius Taste & Appearance: Fruity apricot flavored and aroma. Yellow to orange in color Available: July to February From: BC Usage: Gives an elegant color to sauces and the overall appearance of a dish. Has a natural affinity for chicken, rabbit, veal, Cornish hen, quail and pheasant-whether used as a stuffing, a sauce component, or side dish. They also love cream, starches, and grains or can be sautéed in olive oil for a warm composed salad. Pack Size: lb Dried & Fresh & Frozen Mushrooms Chanterelle Black Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Craterellus Cornucopioides Dark mysterious and elusive. Taste & Appearance: The taste can be described as a pronounced floral flavor with an apricot overtone. Add at the last minute when cooking with paler colored mushroom to prevent the dark color taken over. Available: September & October From: BC Usage: Their special flavors transform everyday cooking into elegant cuisine in soups, sauces, gravies, stews, marinades, stuffing, pates, fish chowders, ratatouille and vegetables dishes. Amazing with Lamb and even hamburgers. Try them sautéed in butter and served on a grilled steak. Pack Size: lb Mushrooms Chanterelle Yellowfoot Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Cantharellus Tubiformis. Known as the winter mushroom Taste & Appearance: Sautéed in cream the taste become silky and nutty, sautéed in butter the taste becomes slightly spicy. Yellow to brown in color with a plum fragrance. Available: November to January From: BC & CA Usage: Serve with the majority of meat and fish dishes. Goes well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sautéed in olive oil, or used as filling for stuffed crêpes. Pack Size: lb Mushrooms Hedgehog Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Hydnum Repandum This very odd-appearing mushroom acquired its name because of the characteristic tooth-like projections under its cap. Also called "sweet tooth", it usually has a very colorful orange cap. Taste & Appearance. Reminiscent of a chanterelle in color and flavor, tastes slightly bitter and has a peppery aftertaste. Some describe it as having a shrimp-like flavor. Very delicate, the body of this fragile mushroom breaks apart easily. Attached to a rather stout yellowish-orange stem, the hedgehog generally measures about two to six inches across Available: November to March From: BC & CA Usage: Add its dramatic flavor to a favorite sauce or gravy; drizzle over chicken entrées. Stews and casseroles are especially receptive to its presence and spicy taste; cook slowly to tenderize. Its peppery flavor becomes milder as it cooks. Pack Size: lb Mushrooms Maitake Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Grifola Frondosa Also known as Hen Of The woods in Japanese maitake means "dancing mushroom". Because of its ruffled look, it has been compared to having the appearance of a fluffed-up feathered hen; hence its name. Taste & Appearance: Easy to identify, the entire mushroom is edible, offering a mild earthy flavor. Some say the harder stems are even more delectable than the caps because of their delicious texture. Consistently firm and fleshy, hen-of-the-woods mushroom is a polypore, meaning several caps grow from its one stem. The wavy edges turn brown as the mushroom matures, but the flesh remains white and releases a slightly musty aroma Available: Year Round From: BC & CA Usage: Add to soups, stews and stir-fries. Sauté with olive oil and garlic; serve over rice. These mushrooms go well with hearty vegetables, seafood, meat, poultry and eggs. Include its good flavor in pasta sauces. Add to steamed vegetable medleys; season as desired. Its earthy flavor pairs well with smoked meats and sausage. May be roasted, baked or braised. To prepare, do not wash maitake mushrooms. Simply brush with a mushroom brush or wipe gently with a paper towel. Slice and sauté in butter or olive oil. Enhance cream sauces. Pack Size: lb Mushrooms Hon-Shimeji Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: Hypsizygus marmoreus. Also known as Buna Shimeji (brown) and Bunapi (white), Hon Shimeji and are the pride of Japan Taste & Appearance: a sweet, nutty rich buttery taste and a firm texture. These mushrooms grow in clusters and produce tender caps that vary from white to beige. Available: Year Round From: BC Usage: Cooking is recommended .Use whole or sliced in stir-fries, sauces, soups and fish entrées. Bake, steam, sauté or braise and use olive oil, garlic, tomatoes, red bell peppers, citrus and grilled meats. Thyme enhances flavor. Roasting enriches it’s natural flavor. Excellent served with white wines. Do not soak mushrooms in water as absorption of water destroys their integrity. Pack Size: 6 x 5 oz Brown & White Mushrooms Lobster Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec General Information: H. Lactifluorum Not really a mushroom, it is actually a parasitic fungus that covers certain other species, engulfing the entire mushroom in a bumpy crust that resembles the shell of a lobster. Taste & Appearance: It has a firm crunchy texture and is mild in flavor, slightly nutty taste. The color is almost fluorescent like with a reddish hue.
Recommended publications
  • The Mycological Society of San Francisco • Jan. 2016, Vol. 67:05

    The Mycological Society of San Francisco • Jan. 2016, Vol. 67:05

    The Mycological Society of San Francisco • Jan. 2016, vol. 67:05 Table of Contents JANUARY 19 General Meeting Speaker Mushroom of the Month by K. Litchfield 1 President Post by B. Wenck-Reilly 2 Robert Dale Rogers Schizophyllum by D. Arora & W. So 4 Culinary Corner by H. Lunan 5 Hospitality by E. Multhaup 5 Holiday Dinner 2015 Report by E. Multhaup 6 Bizarre World of Fungi: 1965 by B. Sommer 7 Academic Quadrant by J. Shay 8 Announcements / Events 9 2015 Fungus Fair by J. Shay 10 David Arora’s talk by D. Tighe 11 Cultivation Quarters by K. Litchfield 12 Fungus Fair Species list by D. Nolan 13 Calendar 15 Mushroom of the Month: Chanterelle by Ken Litchfield Twenty-One Myths of Medicinal Mushrooms: Information on the use of medicinal mushrooms for This month’s profiled mushroom is the delectable Chan- preventive and therapeutic modalities has increased terelle, one of the most distinctive and easily recognized mush- on the internet in the past decade. Some is based on rooms in all its many colors and meaty forms. These golden, yellow, science and most on marketing. This talk will look white, rosy, scarlet, purple, blue, and black cornucopias of succu- at 21 common misconceptions, helping separate fact lent brawn belong to the genera Cantharellus, Craterellus, Gomphus, from fiction. Turbinellus, and Polyozellus. Rather than popping up quickly from quiescent primordial buttons that only need enough rain to expand About the speaker: the preformed babies, Robert Dale Rogers has been an herbalist for over forty these mushrooms re- years. He has a Bachelor of Science from the Univer- quire an extended period sity of Alberta, where he is an assistant clinical profes- of slower growth and sor in Family Medicine.
  • SP398 for PDF.P65

    SP398 for PDF.P65

    BULLETIN OF THE PUGET SOUND MYCOLOGICAL SOCIETY Number 398 January 2004 MUSHROOM ODORS R. G. Benedict & D. E. Stuntz growth of bacteria or fungi. One such antibiotic is Diatretyn I, Pacific Search, September 1975 found in Clitocybe diatreta. Some of these chemicals are unstable and release acetylene when they decompose. The sharp orders of Continued from December 2003 Clitocybe inversa and Ripartites helomorpha, especially when wet, The pronounced smell of green corn, not yet chemically defined, are probably due to the decomposition of polyacetylenic com- occurs in the poisonous Inocybe sororia and Inocybe species pounds present. #3399. It is also detected in Cortinarius superbus and Cystoderma Hebeloma crustuliniforme and H. mesophaeum possess a nau- amianthinum. seous combination of radish and the odious organic solvent, pyri- Few species of amanitas have telltale aromas, but one with a sprout- dine. The pretty, lavender-colored Mycena pura and the halluci- ing-potato odor is Amanita porphyria, a non-edible form. The nogenic Psilocybe cyanescens have a mild radish scent. chances of picking a white-gilled, white-spored, potato-scented, As coal is converted to coke, the coal gas vapors contain many mushroom that is not A. porphyria are rare. Mushrooms with simi- odious chemicals in addition to odor-free methane and hydrogen lar odor are Volvariella speciosa and Pluteus cervinus. Both have gases. Mushroom scents arising from Tricholoma inamoenum, T. pink gills and spores, but P. cervinus lacks a volva at the base of sulphureum, and Lepiota bucknallii are said to resemble those in the stem. the unpurified mixture of vapors. Cucumber, farinaceous, and rancid-linseed-oil odors are found in Stinkhorns are highly specialized fleshy fungi with the nauseat- numerous mushrooms.
  • Pt Reyes Species As of 12-1-2017 Abortiporus Biennis Agaricus

    Pt Reyes Species As of 12-1-2017 Abortiporus Biennis Agaricus

    Pt Reyes Species as of 12-1-2017 Abortiporus biennis Agaricus augustus Agaricus bernardii Agaricus californicus Agaricus campestris Agaricus cupreobrunneus Agaricus diminutivus Agaricus hondensis Agaricus lilaceps Agaricus praeclaresquamosus Agaricus rutilescens Agaricus silvicola Agaricus subrutilescens Agaricus xanthodermus Agrocybe pediades Agrocybe praecox Alboleptonia sericella Aleuria aurantia Alnicola sp. Amanita aprica Amanita augusta Amanita breckonii Amanita calyptratoides Amanita constricta Amanita gemmata Amanita gemmata var. exannulata Amanita calyptraderma Amanita calyptraderma (white form) Amanita magniverrucata Amanita muscaria Amanita novinupta Amanita ocreata Amanita pachycolea Amanita pantherina Amanita phalloides Amanita porphyria Amanita protecta Amanita velosa Amanita smithiana Amaurodon sp. nova Amphinema byssoides gr. Annulohypoxylon thouarsianum Anthrocobia melaloma Antrodia heteromorpha Aphanobasidium pseudotsugae Armillaria gallica Armillaria mellea Armillaria nabsnona Arrhenia epichysium Pt Reyes Species as of 12-1-2017 Arrhenia retiruga Ascobolus sp. Ascocoryne sarcoides Astraeus hygrometricus Auricularia auricula Auriscalpium vulgare Baeospora myosura Balsamia cf. magnata Bisporella citrina Bjerkandera adusta Boidinia propinqua Bolbitius vitellinus Suillellus (Boletus) amygdalinus Rubroboleus (Boletus) eastwoodiae Boletus edulis Boletus fibrillosus Botryobasidium longisporum Botryobasidium sp. Botryobasidium vagum Bovista dermoxantha Bovista pila Bovista plumbea Bulgaria inquinans Byssocorticium californicum
  • Mushrooms Commonly Found in Northwest Washington

    Mushrooms Commonly Found in Northwest Washington

    MUSHROOMS COMMONLY FOUND IN NORTHWEST WASHINGTON GILLED MUSHROOMS SPORES WHITE Amanita constricta Amanita franchettii (A. aspera) Amanita gemmata Amanita muscaria Amanita pachycolea Amanita pantherina Amanita porphyria Amanita silvicola Amanita smithiana Amanita vaginata Armillaria nabsnona (A. mellea) Armillaria ostoyae (A. mellea) Armillaria sinapina (A. mellea) Calocybe carnea Clitocybe avellaneoalba Clitocybe clavipes Clitocybe dealbata Clitocybe deceptiva Clitocybe dilatata Clitocybe flaccida Clitocybe fragrans Clitocybe gigantean Clitocybe ligula Clitocybe nebularis Clitocybe odora Hygrophoropsis (Clitocybe) aurantiaca Lepista (Clitocybe) inversa Lepista (Clitocybe) irina Lepista (Clitocybe) nuda Gymnopus (Collybia) acervatus Gymnopus (Collybia) confluens Gymnopus (Collybia) dryophila Gymnopus (Collybia) fuscopurpureus Gymnopus (Collybia) peronata Rhodocollybia (Collybia) butyracea Rhodocollybia (Collybia) maculata Strobilurus (Collybia) trullisatus Cystoderma cinnabarinum Cystoderma amianthinum Cystoderma fallax Cystoderma granulosum Flammulina velutipes Hygrocybe (Hygrophorus) conica Hygrocybe (Hygrophorus) minuiatus Hygrophorus bakerensis Hygrophorus camarophyllus Hygrophorus piceae Laccaria amethysteo-occidentalis Laccaria bicolor Laccaria laccata Lactarius alnicola Lactarius deliciousus Lactarius fallax Lactarius kaufmanii Lactarius luculentus Lactarius obscuratus Lactarius occidentalis Lactarius pallescens Lactarius parvis Lactarius pseudomucidus Lactarius pubescens Lactarius repraesentaneus Lactarius rubrilacteus Lactarius
  • Antibacterial Activities of Clitocybe Nuda Extract on Foodborne Pathogens

    Antibacterial Activities of Clitocybe Nuda Extract on Foodborne Pathogens

    Antibacterial activities of Clitocybe nuda extract on foodborne pathogens by Liang Bo A thesis submitted to the Graduate Faculty of Auburn University in partial fulfillment of the requirements for the Degree of Master of Science Auburn, Alabama August 4, 2012 Keywords: Clitocybe nuda, antibacterial activity, foodborne pathogen Copyright 2012 by Liang Bo Approved by Tung-Shi Huang, Chair, Associate Professor of Poultry Science Jean Weese, Professor of Poultry Science Thomas McCaskey, Professor of Animal Science Abstract The addition of antimicrobial agents to foods is an important approach for controlling foodborne pathogens to improve food safety. Currently, most antimicrobial agents in foods are synthetic compounds. Researchers are looking for natural antimicrobial agents to substitute for synthetic compounds in foods to control microbial growth in foods. Clitocybe nuda is an edible macrofungus which produces a large number of biologically active compounds with antibacterial activities. The purpose of this study was to evaluate the antibacterial activities of Clitocybe nuda extract on foodborne pathogens and its stability at different temperatures and pHs, and to estimate the molecular weights of some of the antibacterial components of the fungus. The antimicrobial activity was evaluated by testing the minimum inhibitory concentration (MIC) on four foodborne pathogens: Listeria monocytogenes, Salmonella typhimurium, E. coli O157:H7, and Staphylococcus aureus. The stability of the extract was tested at pH 4-10, and temperatures of 4, 72, 100, and 121°C. The growth of pathogens was significantly inhibited by the Clitocybe nuda extract. The MIC50 for Listeria monocytogenes, Salmonella typhimurium, E. coli O157:H7 and Staphylococcus aureus are 79.20, 84.51, 105.86, and 143.60 mg/mL, respectively.
  • North Cyprus Mushrooms, Their Ecology, Distribution, Classification

    North Cyprus Mushrooms, Their Ecology, Distribution, Classification

    First List of the Wild Mushrooms of Jordan Prof. Dr. Ahmad Al-Raddad Al-Momany Royal Botanic Garden 1st Annual Scientific Day Thursday January 12, 2012 Amman, Jordan Project Objectives 1- Establish a checklist of the wild mushrooms of Jordan as a part of the National species Database (NSD) 2- Establish the national museum of wild mushrooms of Jordan at the Royal Botanic Garden at Tell Ar-Rumman 3- Produce a book, a field guide and an online gallery about the wild mushrooms of Jordan The Nutritional Value of Mushrooms 100 grams for daily body requirements 1- Mushrooms are a good source of vitamins, essential amino acids and proteins. 2- Mushrooms are a great source of minerals such as phosphorus, magnesium, potassium and selenium. 3- In addition, mushrooms contain virtually no fat or cholesterol, and are naturally low in sodium. 4- Mushrooms are also a good source of fiber. 5- They are antioxidants and help in cancer treatment. 6- Mushrooms are low in calories and are an anti-aging food. What is a mushroom? A mushroom is actually the fruiting structure of a fungus. The fungus is simply a net of thread-like fibers, called a mycelium, growing in soil, wood or decaying organic matter. Most mushrooms are edible and highly delicious. Others are not edible, and the rest are deadly poisonous. Wild Mushrooms Poisonous Edible The function of a mushroom is to produce spores, which are the propagative structures of the fungus. Spore identification is the master key for mushroom classification. Basidiospores of Agaricus Spore print of Mycena Mushroom Groups 1.
  • MUSHROOMS of the OTTAWA NATIONAL FOREST Compiled By

    MUSHROOMS of the OTTAWA NATIONAL FOREST Compiled By

    MUSHROOMS OF THE OTTAWA NATIONAL FOREST Compiled by Dana L. Richter, School of Forest Resources and Environmental Science, Michigan Technological University, Houghton, MI for Ottawa National Forest, Ironwood, MI March, 2011 Introduction There are many thousands of fungi in the Ottawa National Forest filling every possible niche imaginable. A remarkable feature of the fungi is that they are ubiquitous! The mushroom is the large spore-producing structure made by certain fungi. Only a relatively small number of all the fungi in the Ottawa forest ecosystem make mushrooms. Some are distinctive and easily identifiable, while others are cryptic and require microscopic and chemical analyses to accurately name. This is a list of some of the most common and obvious mushrooms that can be found in the Ottawa National Forest, including a few that are uncommon or relatively rare. The mushrooms considered here are within the phyla Ascomycetes – the morel and cup fungi, and Basidiomycetes – the toadstool and shelf-like fungi. There are perhaps 2000 to 3000 mushrooms in the Ottawa, and this is simply a guess, since many species have yet to be discovered or named. This number is based on lists of fungi compiled in areas such as the Huron Mountains of northern Michigan (Richter 2008) and in the state of Wisconsin (Parker 2006). The list contains 227 species from several authoritative sources and from the author’s experience teaching, studying and collecting mushrooms in the northern Great Lakes States for the past thirty years. Although comments on edibility of certain species are given, the author neither endorses nor encourages the eating of wild mushrooms except with extreme caution and with the awareness that some mushrooms may cause life-threatening illness or even death.
  • Fall 2012 Species List Annex October 2012 Lummi Island Foray Species List

    Fall 2012 Species List Annex October 2012 Lummi Island Foray Species List

    MushRumors The Newsletter of the Northwest Mushroomers Association Volume 23, Issue 2 Summer - Fall, 2012 Record 88 Days Without Measurable Precipitation Defines Northwest Washington’s 2012 Mushroom Season As June had faded into the first week of July, after a second consecutive year of far above average rainfall, no one could have anticipated that by the end of the second week of July we would see virtually no more rain until October 13th, only days before the Northwest Mushroomer’s Association annual Fall Mushroom Show. The early part of the season had offered up bumper crops of the prince (Agaricus augustus), and, a bit later, similar Photo by Jack Waytz quantities of the sulphur shelf (Laetiporus coniferarum). There were also some anomalous fruitings, which seemed completely inexplicable, such as matsutake mushrooms found in June and an exquisite fruiting of Boletus edulis var. grand edulis in Mt. Vernon at the end of the first week of July, under birch, (Pictured on page 2 of this letter) and Erin Moore ran across the king at the Nooksack in Deming, under western hemlock! As was the case last year, there was a very robust fruiting of lobster mushrooms in advance of the rains. It would seem that they need little, or no moisture at all, to have significant flushes. Apparently, a combination of other conditions, which remain hidden from the 3 princes, 3 pounds! mushroom hunters, herald their awakening. The effects of the sudden drought were predictably profound on the mycological landscape. I ventured out to Baker Lake on September 30th, and to my dismay, the luxuriant carpet of moss which normally supports a myriad of Photo by Jack Waytz species had the feel of astro turf, and I found not a single mushroom there, of any species.
  • November 2014

    November 2014

    MushRumors The Newsletter of the Northwest Mushroomers Association Volume 25, Issue 4 December 2014 After Arid Start, 2014 Mushroom Season Flourishes It All Came Together By Chuck Nafziger It all came together for the 2014 Wild Mushroom Show; an October with the perfect amount of rain for abundant mushrooms, an enthusiastic volunteer base, a Photo by Vince Biciunas great show publicity team, a warm sunny show day, and an increased public interest in foraging. Nadine Lihach, who took care of the admissions, reports that we blew away last year's record attendance by about 140 people. Add to that all the volunteers who put the show together, and we had well over 900 people involved. That's a huge event for our club. Nadine said, "... this was a record year at the entry gate: 862 attendees (includes children). Our previous high was in 2013: 723 attendees. Success is more measured in the happiness index of those attending, and many people stopped by on their way out to thank us for the wonderful show. Kids—and there were many—were especially delighted, and I'm sure there were some future mycophiles and mycologists in Sunday's crowd. The mushroom display A stunning entry display greets visitors arriving at the show. by the door was effective, as always, at luring people in. You could actually see the kids' eyes getting bigger as they surveyed the weird mushrooms, and twice during the day kids ran back to our table to tell us that they had spotted the mushroom fairy. There were many repeat adult visitors, too, often bearing mushrooms for identification.
  • Mushrooms of Southwestern BC Latin Name Comment Habitat Edibility

    Mushrooms of Southwestern BC Latin Name Comment Habitat Edibility

    Mushrooms of Southwestern BC Latin name Comment Habitat Edibility L S 13 12 11 10 9 8 6 5 4 3 90 Abortiporus biennis Blushing rosette On ground from buried hardwood Unknown O06 O V Agaricus albolutescens Amber-staining Agaricus On ground in woods Choice, disagrees with some D06 N N Agaricus arvensis Horse mushroom In grassy places Choice, disagrees with some D06 N F FV V FV V V N Agaricus augustus The prince Under trees in disturbed soil Choice, disagrees with some D06 N V FV FV FV FV V V V FV N Agaricus bernardii Salt-loving Agaricus In sandy soil often near beaches Choice D06 N Agaricus bisporus Button mushroom, was A. brunnescens Cultivated, and as escapee Edible D06 N F N Agaricus bitorquis Sidewalk mushroom In hard packed, disturbed soil Edible D06 N F N Agaricus brunnescens (old name) now A. bisporus D06 F N Agaricus campestris Meadow mushroom In meadows, pastures Choice D06 N V FV F V F FV N Agaricus comtulus Small slender agaricus In grassy places Not recommended D06 N V FV N Agaricus diminutivus group Diminutive agariicus, many similar species On humus in woods Similar to poisonous species D06 O V V Agaricus dulcidulus Diminutive agaric, in diminitivus group On humus in woods Similar to poisonous species D06 O V V Agaricus hondensis Felt-ringed agaricus In needle duff and among twigs Poisonous to many D06 N V V F N Agaricus integer In grassy places often with moss Edible D06 N V Agaricus meleagris (old name) now A moelleri or A.
  • Fungi from the Owyhee Region

    Fungi from the Owyhee Region

    FUNGI FROM THE OWYHEE REGION OF SOUTHERN IDAHO AND EASTERN OREGON bY Marcia C. Wicklow-Howard and Julie Kaltenecker Boise State University Boise, Idaho Prepared for: Eastside Ecosystem Management Project October 1994 THE OWYHEE REGION The Owyhee Region is south of the Snake River and covers Owyhee County, Idaho, Malheur County, Oregon, and a part of northern Nevada. It extends approximately from 115” to 118” West longitude and is bounded by parallels 41” to 44”. Owyhee County includes 7,662 square miles, Malheur County has 9,861 square miles, and the part of northern Nevada which is in the Owyhee River watershed is about 2,900 square miles. The elevations in the region range from about 660 m in the Snake River Plains and adjoining Owyhee Uplands to 2522 m at Hayden Peak in the Owyhee Mountains. Where the Snake River Plain area is mostly sediment-covered basalt, the area south of the Snake River known as the Owyhee Uplands, includes rolling hills, sharply dissected by basaltic plateaus. The Owyhee Mountains have a complex geology, with steep slopes of both basalt and granite. In the northern areas of the Owyhee Mountains, the steep hills, mountains, and escarpments consist of basalt. In other areas of the mountains the steep slopes are of granitic or rhyolitic origin. The mountains are surrounded by broad expanses of sagebrush covered plateaus. The soils of the Snake River Plains are generally non-calcareous and alkaline. Most are well-drained, with common soil textures of silt loam, loam and fine sand loam. In the Uplands and Mountains, the soils are often coarse textured on the surface, while the subsoils are loamy and non-calcareous.
  • Fall Edition.Pmd

    Fall Edition.Pmd

    2007 No.3 Clitocybe nuda - or in common tongue The Blewitt Tricholomataceae, Agaricales This mushroom, widely distributed throughout North America, is popular wherever it grows. On the prairies, the season is July-September, sometimes with multiple fruitings from the same Clitocybe nuda. Painting courtesy: Helen Engel site. What keeps it from being harvested more often is the confusion of correctly identifying One thing that adds to the Clitocybe graveolens - lacks the the mushroom. Although this confusion is that the Blewitt has had purplish colour and has a mushroom has a definite purplish many different scientific names. It strongly unpleasant odour tinge, that tinge can be anything has been known as Lepista nuda and and taste from a definite purple to a purple- Tricholoma nudum. So if you are Lepista saeva - has a buff cap rather tan, depending on the age and familiar with either of these two than purplish cap although it condition of the mushroom. The names, we are talking about the does have a purplish stalk, amount of purple is also affected by same mushroom species. edible the amount of moisture and the Clitocybe tarda - is purplish but has growing location - some varieties Let’s take a look at the a much thinner, fibrous stalk have barely a tinge while others are mushrooms which may be confused Cortinarius albovinlaceaus - definitely purple. The purple can with the Blewitt. cobwebby veil when young, fade from the time of picking to the gills turn rust-brown from review at your vehicle, making you Lepista irina - similar shape but spores, edible wonder whether you really did see lacks the purplish colouration the purple and whether this is really the Blewitt you wanted to get.