brown mushroom identification – The Mushroom Diary

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Mushroom of the Woods – Blushing Wood Mushroom

6 Comments/in Good eats, Identity Crisis!, Woodland Treats/by J C Harris

One of my nearby local parks has a great selection of tree species, scattered beautifully across its modest expanse. It was here that I came across a mushroom more typically found in a woodland setting.

Although not in woodland, these Blushing Wood Mushrooms (Agaricus silvaticus) had set a comfy foothold near several coniferous trees, enough to satisfy their happy mychorizzal relationship. They were scattered in a small group, so I didn’t want to over pick, just wanted sample a few of these edible and ‘good’ mushrooms.

These mushrooms are quite easy to miss as the scaly ochre-brown caps tend to blend into the background of soil and fallen needles. Luckily, a few tufts of grass helped me spot them easily.

Initially I discovered the larger, more mature examples growing at my feet, with brown/dark brown crowded gills under wide, flat caps; up to 10cm across. So I sought out the younger specimens nearby to see what I was dealing with.

After seeing the reddening on the damaged and exposed flesh, the colour of the gills (pale in young to darker brown when mature), I knew it was an Agaricus species. Iinitially I wasn’t 100% sure it was A.silvaticus because I knew the Scaly Wood Mushroom (Agaricus langei) was so similar. Also, I’d only ever seen A.silvaticus before in woodland scenarios. But this A.langei lookalike was slightly bugging me; its flesh also turns red on cutting/exposing the flesh, but happening more slowly. In the end I was satisfied it was A.silvaticus because the reddening here occurred much quicker. And from a foragers point of view, being unsure whether it was either of the two, they are both edible and good. A smell test will help confirm too; the more stocky A.langei has a distinctive pleasant ‘mushroomy’ smell where as the Blushing Wood mushroom is nothing special – quite bland and indistinctive.

Edibility with surprising health benefits

I wanted to find out more about their edibility, possibly to find any recipes that may be floating around the internet. I know many edible mushrooms are very nutritional, and some which have very impressive health benefits. But I didn’t suspect this species was one of them.

As part of a balanced diet, Blushing Wood Mushrooms are being used to help in the recovery of cancer patients. Along with a high proportion of protein, they also contains a high content of essential minerals, making it a very effective supplement with great antioxidant power. To read further see the article on ‘Wild Foodism’: What Agaricus silvaticus, The Blushing Wood Mushroom, Does For Cancer Patients.

With health benefits like this, it makes things all the better – they were a tasty addition to my fry up (or grill up – doing my best to be extra healthy – or not!). But I must apologise because this has been a delayed post, and if you’re reading it close to when published (ie. late November) you may have to wait until next summer/autumn for a chance to find them again. Sorry!

Blushing Wood Mushroom – Agaricus silvaticus. Notice the reddening of the flesh, which eventually turns brown.

QUICK ID TABLE: BLUSHING WOOD MUSHROOM Agaricus silvaticus

CAP / FLESH

5-11cm across, covered in light brown fibrils which expand into larger soft flat scales. Initially rounded, expanding flat. Flesh is white, quickly turning red when cut. Bland, indistinctive smell.

STEM

5-8cm x 1-1.2cm. Whitish. Ring 3/4 up, sometimes with brown fibrous scales beneath.

GILLS / SPORE PRINT

Pale when young, then reddish, eventually brown at maturity.
Spore Print: Brown (see how to take a spore print here).

HABITAT / SEASON

In mixed woods, or parks near trees. Summer to autumn.

EDIBILITY

Edible and good.

LOOKALIKES

Scaly Wood Mushroom (A. langei)

The Genus AGARICUS (Wood Mushrooms/Mushrooms): Characteristics to look out for:

• Many discolour yellowish, reddish or pinkish when cut or bruised.
• Those that discolour bright/chrome yellow should be avoided for consumption.
• Gills in young specimens are often pink (white in a few) – maturing darker brown.
• Make note of any smells, such as aniseed or a typical strong ‘supermarket’ mushroom smell.

Bay Polypore

1 Comment/in Bit on the side, Tales of Toadstools / The inedibles!, The Weird and Wonderful/by J C Harris

Many bracket (or shelf) fungi grow all year round, or at least from spring through to autumn. This one is a classic example – most common in central Europe but less so farther north.

The Bay Polypore (Polyporus durus / P.badius) can be found throughout this long season. I live in middle England and find them ‘now and again’ – they’re one of the few ‘good looking’ polypores out there, as many can be quite dull and inconspicuous with bland colours.

The size of the mature fruiting body can differ greatly, ranging from 5cm up to approximately 20cm across. The first group of photos below show several examples from the same group, all different shapes and sizes. The typical ‘off-centre’ stem (which is mostly black – or at least at the base) produces a thin, lobed and often wavy cap. It’s very smooth with a very slight ‘waxy’ feel.

The colour also varies with many shades of brown and mahogany. Age is also a key factor in these variations too. When young, the fruiting bodies are pale/pallid brown becoming dark brown/mahogany at maturity. The first group of photos here show some ‘rich’ dark brown examples – so much so that I had to get a second opinion and microscopic confirmation from the spores. They were indeed Bay Polypores, just darker than usual. As a rough ‘general’ colour guide I would say they’re most often a mild pallid brown, often with darker central zone. But when it comes to identification, fungi like to keep you on your toes!

As many of you will know (or may not know) fungi such as these do not have gills on the underside but have pores instead (from where their reproductive spores will drop). ‘Polypore’ simply translated means ‘many holes’, and in this case they are very small holes; around 5-10 per millimetre! So at first glance the underside looks like a smooth creamy white, featureless surface. You have to take a closer look. And like most polypores, they only grow on tress, trunks or fallen logs etc. In this case the Bay Polypore will only be found on dead or living deciduous wood.

Lookalikes?

You may also stumble across the Blackfoot Polypore (P. leptocephalus) which I find is a more common species but essentially smaller (cap ranges from 2-10cm across) and much paler with radiating streaks on its surface. It is also found on dead/dying deciduous wood, but not living trees.

Bracket fungi for foraged food?

Well, to be honest, there are not many bracket fungi out there for the pot. Many are too thin, too tough, too bitter or all of the above! Never mind, I’m sure they appreciate not being eaten to carry on they’re great ecological work.

So, keep a look out for all those variable brackets out there this spring, summer and autumn (especially on fallen trunks). Enjoy.

The typical wavy/lobed shape of the Bay Polypore. Notice the dark/blackish stem base.

Older examples of the Polyporus durus – Mahogany brown in colour and extreme wavy/lobes edges.

QUICK ID TABLE: BAY POLYPORE Polyporus durus

CAP / FLESH

5-20cm across.

STEM

0.2-0.4cm x 0.5-1.5cm, off centre. Black(ish) more so at the base.

PORES / SPORE PRINT

Very small, circular (5-10 per mm). White/pale cream.
Spore Print: White (see how to take a spore print here).

HABITAT / SEASON

On dead or living deciduous trees. Spring to autumn.

EDIBILITY

Not edible. Too tough and bitter.

The Genus POLYPORUS (Polypores): Characteristics to look out for:

• Nearly all are bracket fungi, but a few are with typical cap and stem but with pores instead of gills on the underside.
• Usually tough/leathery or hard and woody.
• Many are perennial or annual.

Fickle & Twisted – The Deceiver

2 Comments/in Grass, Meadows & Pasture, Identity Crisis!, Small and Special!/by J C Harris

With a common name such as this, it’s understandable to be a little suspicious of this small brown mushroom. In actual fact, it is perfectly safe and edible (although not much to write home about) but can be eaten none the less and they’re a very common site from late summer right through to early winter.

The Deceiver (Laccaria laccata) or Laccies as they’re know in the USA I believe, will often be found in large scattered troops in woodland and heathland. They’re small and well disguised but when you first discover them, the odds are you may have trampled several already. Stopping to observe the surrounding area; they will seem to magically appear around you in their dozens!

The common name ‘Deceiver’ derives from their tendency to have extremely variable cap shapes and colouring, but as I’ll explain, most characteristics remain uniform and after a time you become accustomed to their subtle traits.

So, cap first, this is the variable part. Size, shape and colour can differ dramatically but from an early age they are convex and a rich orange-brown. They eventually flatten out often becoming distorted and wavy, usually developing a central depression. They’re also hygrophanous, meaning their colour (and the straitions at the margin) are affected depending on how hydrated they are. With a loss of moisture the caps become much paler in varying degrees (see images below) and the striations are not so prominent. So as you can understand, the different colours and shapes can cause some confusion in identification.

But the consistent features are their thick and widely spaced gills, quite distinctive for this genus; pinkish in colour, dusted with white spores when mature. The stem is similar in colour to the cap; tough/fibrous and often twisted or compressed. Again, this is a very distinctive and reliable feature. If the stems don’t appear this way, simply look around for more examples – there will plenty about.

There are several other Laccaria species out there, but L.laccata is by far the most common. You may have also come across a close ‘purple’ relative of the Deceiver, namely the Amethyst Deceiver, an exceptionally attractive little mushroom. See my post on it here.

Keep a look out for them this autumn /early winter time and try to avoid stepping on them at the same time, which is not as easy as it sounds!

The Deceiver has variable cap shapes and changeable colouring depending on moisture levels. It will fade in colour when dry, but will be rich brick-red when hydrated. Also notice the thick and widely spaced gills (bottom right).

QUICK ID TABLE: DECEIVER Laccaria laccata

CAP / FLESH

1.5-6cm across. Initially convex / tawny or orange-brown when young. Flattening with age, often wavy edge and depressed centre. Hygrophanous; fading colour as it dries, striations more prominent when hydrated. Flesh is thin, orange-brown.

STEM

5-10cm x 0.5-1cm. Similar colour to cap. Tough, fibrous and often compressed or twisted.

GILLS / SPORE PRINT

Pinkish. Relatively thick and widely spaced. Mature specimens show a dusting of white spores on the surface.
Spore Print: White (see how to take a spore print here).

HABITAT / SEASON

In woodland and on heaths, in trooping/scattered groups. Summer to early winter.

EDIBILITY

Edible. Not really worth it.

The Genus LACCARIA (Deceivers): Characteristics to look out for:

• Small, variable cap colours and shapes (often slightly scurfy).
• Relatively thick and widely spaced gills.
• Tough/pliable stems often covered with down.

Fawny coloured Deer Shield

0 Comments/in Woodland Treats/by J C Harris

This common wood-rotting mushroom has a variable season. It is prolific in summer and autumn, but if conditions are mild enough, it can appear as early as April or early winter if the weather is favourable.

The Deer Shield or Deer Mushroom (Pluteus cervinus) is one of the most common Shield mushrooms; and like nearly all of this genus, it is found on dead wood, stumps, logs and also wood chippings. It is a saprobe; getting nutrition from the dead wood and essentially breaking down the organism. It’s all part of life’s beautiful tapestry.

The cap of this particular Pluteus is smooth with variable colouring; mainly shades of brown (fawny like), but it can be paler and young specimens can be quite dark, as shown in the photo below. Subtle streaks can be seen radiating around the surface. Most often there is a slightly prominent central bump (umbo).

All mushrooms in this genus have a pink spore print and their gills are ‘free’ from the stem (See my other post on the Willow Shield mushroom here). They are initially white in colour, but over time they take on a pinkish hue as the spores mature. This is a good identification characteristic, albeit dependent on its age! Look around for older specimens if you can.

The stem is white and often becomes streaked with darker yellow-brown fibres as it ages. Also take a look at the base, where it usually is slightly swollen.

Edibility-wise there’s not much going for our lovely Deer Shield, but it still is edible (although it may not agree with some). The flesh is white, delicate and thin with a slight odour and taste similar to radish. I found a great blog tackling this culinary challenge, see here for a little advice on the subject: http://foragerchef.com/the-fawndeer-mushroom-pluteus-cervinus

Why the Deer name?

When I was first aware of the common name, I assumed that ‘Deer’ was simply in reference to the colour. But apparently this is not so. Under the microscope, small cells (known as cystidia) present on the edge of the gills, show long protusions that are crowned with two tiny ‘horn’ shapes which resemble antlers – hence the ‘deer’ reference. Cervinus is also derived form cervus which is Latin for deer. You learn something new everyday!

I hope have luck finding these handsome mushrooms some time soon, as well as any others you may find along the way. Enjoy.

Pluteus cervinus – The Deer Shield. Top middle: a Younger convex/darker example. Bottom: Giils initially white, turning pink as the spores mature.

QUICK ID TABLE: DEER SHIELD Pluteus cervinus

CAP / FLESH

4-12cm across. Initially bell shaped/convex; flattening out with age, Often with a raised central bump (umbo). Flesh is white; smells and tastes faintly of radish.

STEM

7-10cm x 05-1.5cm. White; later becoming streaked with darker brownish fibres.

GILLS / SPORE PRINT

Free. Initially white, turning pink.
Spore Print: Pink (see how to take a spore print here).

HABITAT / SEASON

Dead wood, fallen hardwood trees and sometimes woodchip. Mainly autumn but sporadic throughout the year. Very common.

EDIBILITY

Edible. Not considered particularly good.

The Genus PLUTEUS (Shield): Characteristics to look out for:

• The majority grow on wood or woodland debris/wood chippings etc.
• Gills always free, slowly mature from white/pale to pink.
• Pink spore print.

The darker side – Dark Honey Fungus

4 Comments/in Woodland Treats/by J C Harris

Following on from my previous post covering the Honey Fungus, I felt the need to feature this common and equally destructive Armillaria species. Again, it’s cap is variable and looks very similar to the standard Honey Fungus, but with a few distinctive visible differences.

The Dark Honey Fungus (Armillaria ostoyae), like A.mellea, often grows in large, clustered groups on or around deciduous and coniferous tree stumps, logs or even shrubs. It can fruit early, in the summer months and continue to do so up until early winter. Sometimes it appears as if growing on soil or grass, but they are actually fruiting from dead roots underneath the soil.

At first glance, the Dark Honey Fungus looks pretty much the same as the Honey Fungus as it has similar cap colouring, ranging from yellow-brown to dark brown, although they are more often darker brown. As mentioned, shapes are a little variable, with some rounded and others wavy and/or with a central depression or shield shaped. This is dependent on age also. Caps can also grow slightly larger; up to 15cm across.

The scales (or fibrous flecks) on the cap surface are much more prolific at the centre, and are a much darker brown. A decisive key difference when compared to the A.mellea can be seen on the bottom/edge of the ring, high up on the stem. If you look closely, there are dark brown markings at the edge whereas they would be pale yellow on A.mellea. So take a close look as this will aid in identification.

Safe to eat?

Most consider this fungus edible but must be cooked well and only a little tried first as it can cause stomach upset for some people. Because of this, some experts believe it to be poisonous and not worth trying.

Strange but true!

And just before I sign off, here’s an interesting titbit for you; A new record holder for the title of the world’s largest known organism was recently discovered in 1998. It was actually a Dark Honey Fungus (Armillaria ostoyae) covering approximately 2,384 acres of soil in Oregon’s Blue Mountains, USA. Based on its current growth rate, the fungus is estimated to be 2,400 years old but could be as ancient as 8,650 years, which would earn it a place among the oldest living organisms as well. Read more here: www.bbc.co.uk/earth/story/20141114-the-biggest-organism-in-the-world

Dark Honey Fungus – Armillaria ostoyae. Notice the dark brown flecks covering the cap (densely packed at the centre) and the dark markings on the edge of the whitish ring.

QUICK ID TABLE: DARK HONEY FUNGUS Armillaria ostoyae

CAP / FLESH

3-15cm across. Variable shaped; rounded to shield shaped. Covered in dark brown fibrous fibres/flecks.

STEM

6-15cm x 0.5-1.5cm. Whitish/Yellowish. Darker reddish towards base. Whitish ring with dark markings at edge.

GILLS / SPORE PRINT

Initially white, then yellowish, then pinkish/brown with darker spotted areas.

Spore Print: Pale cream (see how to take a spore print here).

HABITAT / SEASON

In clusters on or around stumps and trunks of deciduous and coniferous trees & shrubs. Summer to early winter.

EDIBILITY

Debatable. May cause gastric upset in some. Must be cooked.

The Genus ARMILLARIA (Honey Fungus): Characteristics to look out for:

• Medium to large fruiting body in large tufted groups, fused together at the base.

• Yellow-brown, Orange Brown, Dark brown colours / Round, Shallow domed to wavy shapes.

• Dark flecks or small scales on cap head, especially at the centre.

Lost in the Moss – The Collared Mosscap

0 Comments/in Small and Special!/by J C Harris

I often have a little scout around the garden if I’m moping about, just to see if there are any interesting little mushrooms popping up in the short grass. I was actually going to mow the lawn. Honest.

‘Small’ is the key word here. In fact ‘very small’ would be a better phrase. I had to bend down, take a real close look, and there it was – a Collared Mosscap (Rickenella swartzii), along with several others scattered about the place, was poking its cap out above the grass languishing in the moist moss that now makes up a lot of my lawn! Good thing too. These tiny mushrooms are very attractive and interesting – and dare I say it? Quite cute.

The usual season for this mushroom is spring to early winter, but I tend to notice them more in late spring, perhaps because of the conditions and shortness of the grass with its mossy undergrowth.

The caps are barely 1cm across at best, and are usually slightly smaller. They are a subtle pale-ochre (or slightly darker ochre-brown) colour, faintly straited with a dark brown centre. At first, the cap is convex, but soon develops a central depression while still maintaining the curved shape.

Pale gills on the underside are widely spaced and extend slightly down the stem (decurrent). It’s at this point (the apex of the stem) that gives this mushroom its common English name. Its ‘collar’, so to speak, is violet (or dark brown with a violet hue) and noticeably much darker than the rest of the pallid ochre stem. This feature is a reliable and distinctive characteristic.

Although labelled as inedible due to their tiny size, they are not known to be poisonous but may actually contain very small amounts of psilocybin (a naturally occurring psychedelic compound), so best not to have a taste if you felt the need. Why not take a look around in short grassland and damp mossy areas to see if you can spot any. And I mean have a really good look, because as you can believe, they are very often overlooked.

The Collared Mosscap mushroom: Notice the darker violet hue at the apex of the stem and dark brown centred cap.

QUICK ID TABLE: COLLARED MOSSCAP Rickenella swartzii

CAP / FLESH

0.5-1cm across. Ochre-cream or light brown with dark brown centre. Initially slightly rounded then flat with central depression.

STEM

2-4cm x 0.1-0.2cm. pale yellowish, violet coloured at apex.

GILLS / SPORE PRINT

Decurrent. White or creamy coloured.
Spore Print: White (see how to take a spore print here).

HABITAT / SEASON

In moss on grassland in damp places, such as gardens or marshes etc. Late Spring to early Winter.

EDIBILITY

Too small to be worth eating.

Scurfy Twiglet

4 Comments/in Small and Special!, Tales of Toadstools / The inedibles!/by J C Harris

This is another species I often find in urban locations as well out in woodland or the countryside, especially at this time of year in mild January or February months. The Tubaria species are often overlooked due to their small size and colour which helps them blend into their surroundings.

The Scurfy Twiglet (Tubaria furfuracea) is one of, if not, the most common of all the Tubaria (Twiglet) species. Typically small, reddish brown, found in scattered groups on twigs in and around wood debris. These particular ones were just in front of a hedgerow amongst the damp twigs and leaf litter. I was particularly proud in spotting them as I was riding by on my bicycle at the time! They can also appear on chippings and deciduous woodland floors.

The ‘Scurfy’ term relates to the fine flaky texture on the cap where velar remnants can be found on the surface. This often produces a dotted area around the margin (edge) of the younger cap, which is an attractive and useful identification feature.

When young, the cap is rounded or dome shaped, soon expanding with noticeable striated markings. The flesh is hygrophanous, meaning its colour changes depending on the levels of water absorbed by the mushroom. It can become pallid or creamy white as it dries and ages (see images below). Sometimes you may see the entire cap fade to cream, which makes it appear to be some other species. Very odd!

You may come across caps of older and/or larger specimens which drastically curl back on themselves, exposing their widely spaced gills outwards. Again, this is a typical feature often seen on the Scurfy Twiglet. Look closely at the gills – they have an adnate attachment (widely attached to the stem) but are also very slightly decurrent (running down the stem). The stem is coloured similar to the rest of the mushroom and is covered in fine white down at the base which tends to cling to the surrounding substrate.

Keep a look out for these guys, especially during the early months of the year. But as we’re well on the way to Spring now, there may not be many around now. Next year then!

Note: I posted an article on the Winter Twiglet (Tubaria hiemalis) in February 2011, and I still believe it is. They are practically identical and hard to distinguish between in the field. The gills were not slightly decurrent like the Scurfy Twiglet, neither did it have any velar remnants. Without going back to take a closer look, I can’t be 100% sure, but they are very much of a muchness and are visually almost identical.

Scurfy Twiglet (Tubaria furfuracea) Often late in the year, but also in February/March time.

QUICK ID TABLE: SCURFY TWIGLET Tubaria furfuracea

CAP / FLESH

1-4cm. Initially rounded/domed. Flattening out. Striate at edge. Margin curling upwards/central depression with age. Ochre/rust brown fading to pale ochre/cream with age. Minutely scurfy. Veil remnants.

STEM

2-5cm x 0.2-0.4cm. Similar colour to cap. Base covered in white down.

GILLS / SPORE PRINT

Adnate, slightly decurrent. Yellow brown. Widely spaced.
Spore Print: Pale ochre brown (see how to take a spore print here).

HABITAT / SEASON

On twigs, woody debris, chipping or mulch in gardens, deciduous woodland, hedgrows etc. Autumn through Winter.

EDIBILITY

Not edible.

With a brown bump! – The Common Bonnet

2 Comments/in Woodland Treats/by J C Harris

Happy new year to you all. It’s a typically dull and cold(ish) January and apart from the lovely edible Wood Blewit, Velvet Shank and Oyster Mushrooms around at this time, there are other groups of mushrooms to be seen, although not as palatable.

The Common Bonnet (Mycena galericulata) is one of these mushrooms. Very common and present all year round, it is one of the larger Bonnets, growing up to 6cm across at maturity with a broad central umbo. It is often found in small or large clusters on broad-leaved stumps, branches and logs. It can be confused with the Clustered Bonnet (Mycena inclinata) which is very similar looking but only fruits from late summer to autumn, and is a much darker brown, growing exclusively on oak stumps.

It has mild brown colouring, sometimes grey-brown with a slightly darker centre, and the margin is noticeably striated. It has white adnate gills which feature a tiny decurrent tooth. With age, the gills eventually turn pale pink as the spores mature. If you hold the cap up to the light you will also notice the gills are linked with many tiny veins (cross-veins), this is typical of several Mycena species.

The stem shares the same colour as the cap but is clearly much lighter towards the apex where it meets the cap and gills and darker towards the base where it covered in fine white fibres.

Although edible, I have heard this mushroom is unfortunately bland and not really worth it. The smell is sometimes rancid but the flavour can be mild. The problem is, they’re too delicate and not very substantial. Probably in a survival situation you could turn to them. Hey ho!

Notice the wide central umbo and the conical appearance of the younger specimen. Bottom right: cross veining on the gills.

Why the Bonnet name?

Mycena or ‘Bonnets’ get their name from their appearance, which is similar to the bonnets worn by the Mycenae in ancient Greece.

QUICK ID TABLE: COMMON BONNET Mycena galericulata

CAP / FLESH

2-6cm across. Brown to grey-brown. Initially conical, expanding to a broad bell shape with noticeable umbo. Paler at margin, striated. Flesh is white.

STEM

2-10cm x 0.3×0.9cm. Base similar colour to cap. Paler at the apex. Tough and hollow. Base covered in white fibres.

GILLS / SPORE PRINT

Adnate (decurrent tooth). Initially white, turning pinkish.
Spore Print: Cream (see how to take a spore print here).

HABITAT / SEASON

Stumps, logs and fallen branches of broad leaved trees. All year. Very common.

EDIBILITY

Edible but not really worth it.

The Genus MYCENA (Bonnets): Characteristics to look out for:

• Small conical or bell-shaped caps (sometimes flattening out). Often with a slight central bump (or umbo).
• Often cap edge has striations.
• Long and delicate stem (some exude fluid when broken).
• Also look for dark edges on the gills (not all Mycenas have this).
• Some species found on rotting wood. Others on leaf litter and woodland debris.

The Oaks friend – Oakbug Milkcap

2 Comments/in Woodland Treats/by J C Harris

I’m catching up on reporting my mushroom foraging finds, especially from autumn last year, when the abundance of fungi is at it’s peak. I felt the next mushroom was definitely worth a mention. I had run in to so many of these brown beauties more than ever before – but only around oak trees, naturally.

The Oakbug Milkcap (Lactarius quietus) as you’ve probably guessed, is exclusive to Oak woodland. They’re pretty easy to miss (or be stepped on) because of their smallish size and colour, which subtly blends in amongst the fallen leaves and surrounding soil. But when you find one, you suddenly notice more and more pop up in to your field of vision, scattered around the woodland floor.

This particular Milkcap has two distinctive identification characteristics you can look out for:

1. The Smell: From whence it got it’s name. According to many (in the past at least) is that of Bed Bugs (which is like rotting raspberries apparently), and like you maybe, I don’t know what that smell is like either! But other comparisons are those of wet laundry and oil. To me, it’s more like light engine (or general purpose) oil. You’ll know when you give it a good sniff, and;

2. The Cap: The reddish/brown cap grows up to around 8cm maximum but is often smaller, around 5 – 6cm. When younger the cap is rounded but it soon matures into a flatter shape with a distinctive (often shallow) depressed centre, inline with stem. But it’s main feature is that the surface is marked with concentric bands and/or spots. This is often apparent but can be subtle. Another interesting point is that it stays matt dry, even in moist conditions. So no sticky slimy characters there on a rainy day!

Other points: The stem (often hollow) can be up to 6cm high and shares the similar colour with the cap but often darker, sturdy and compact. The gills are adnate / slightly decurrent. The milk is white and very plentiful and has a mild to slightly bitter taste (Note: Only taste a mushroom if you’re sure of it’s identity).

I haven’t indulged in consuming one of these guys yet, but next year I hope to give them a try. They don’t sound like anything special, but you never know until you try…

The Oakbug Milkcap (Lactarius quietus). Notice the concentric banding and spotted marks on the sturdy cap. The cap is not greasy or slippery when wet.

QUICK ID TABLE: OAKBUG MILKCAP Lactarius quietus

CAP / FLESH

3 – 8cm. Dry. Initially convex, later flat with depressed centre. Red/brown with concentric bands and/or spots.

STEM

4 – 9cm x 1 – 1.5cm. Cylindrical. Colour like cap, often darker. Hollow.

GILLS / SPORE PRINT

Adnate/Decurrent. White/brownish, later reddish brown. Milk is white. Mild or slightly bitter. Smells oily.
Spore Print: Clay – cream (see how to take a spore print here).

HABITAT / SEASON

Very common, on the ground near Oak tress. Autumn.

EDIBILITY

Edible.

The Genus LACTARIUS (Milkcaps): Characteristics to look out for:

• Gills and flesh exude milk when broken or damaged.
• Look out for different coloured milks and any changes after a while when exposed to the air.
• Granular/fragile flesh similar to Russulas (Brittlegills), breaking easily.

Timebomb Toadstool – The Brown Roll-Rim

11 Comments/in Tales of Toadstools / The inedibles!, What's your poison?/by J C Harris

The words ‘Mushroom’ and ‘Toadstool’ are not truly scientific names, but general common usage describes these as edible or inedible (and poisonous) fungi respectively. But there is a grey area, (internationally speaking) regarding this mushroom or should I say toadstool?. It is still sold in eastern Europe markets, where-as here at home in the UK, it is strongly advised to be avoided. Over time, this fiendish toadstool can release it’s toxins and seriously poison you…

The Brown Roll-Rim (Paxillus involutus) is a very common toadstool found throughout the UK and Europe. I have come across it many times in mixed woodland. If picked for eating it can lose it’s toxicity once thoroughly cooked, but over time and if eaten on a regular basis, it’s toxin will enter the bloodstream and systematically cause the destruction of the red blood cells. Not very pleasant and definitely not worth the risk. There’s no real timescale for when and if this will happen, but I think it’s best described as a ticking time-bomb!

The common name helps describe this naughty toadstool quite well. Naturally a brown toadstool, it’s rim remains ‘inrolled’ although less so when expanded as it grows – see picture on the left – excuse long fingernails!). The texture when younger is finely felted and later becomes smooth (slimy when wet).

Size-wise, it can grow from 5 – 15cm in diametre when fully mature and has a distinct hazel brown colour (tawny brown / olive when younger), often dotted with darker orange/brown blotches and the margin may become very wavy.

The crowded, decurrent gills are a reliable feature for identification also. They ‘bruise’ dark brown on handling are easily separated from the cap flesh.

Being very common in broad leaved and sometimes coniferous woodland (even parks and gardens), you will most likely stumble across these toadstools during late summer to late autumn. They have been classed as deadly poisonous and therefore, to repeat myself again, just avoid them. Several deaths have been reported from Europe. Better the devil you know – to coin a phrase!

Note: See comments boxes below. To eat or not to eat! I know I won’t be eating them!

The Brown Roll-Rim Toadstool – Viscid when wet and brusing dark brown on the gills (top). Younger examples are more finely felted when young before becoming smoother.

PS. If you want to get scientific – check out this eco-news on the study of this very mushroom (and related species): http://www.jgi.doe.gov/sequencing/why/99182.html

QUICK ID TABLE: BROWN ROLL-RIM Paxillus involutus

CAP / FLESH

5-15cm across. Inrolled margin. Ochre – hazel-brown colour (often with darker rain post marks). Downy texture when younger, becoming smoother. Slimy when wet.

STEM

8cm x 0.8-1.2cm. Similar but lighter colour as cap. Stains darker with age.

GILLS / SPORE PRINT

Crowded and decurrent. Light ochre to sienna. Bruises darker.
Spore Print: Sienna brown (see how to take a spore print here).

HABITAT / SEASON

In broadleaved woodland and on heaths. Late summer – late autumn.

EDIBILITY

Poisonous. Can be deadly. Regular consumption build up toxins within the body. Avoid.

Two Toned Treat – The Sheathed Woodtuft

2 Comments/in Identity Crisis!, Woodland Treats/by J C Harris

Here we have a fairly common and sought after tasty mushroom for this time of the year. It likes to grow in dense clusters on stray stumps and logs of broad-leaved trees – Just like many other brown toadstools too! Hmm!?

The Sheathed Woodtuft (Kuehneromyces mutabilis) has also adopted other common names, such as Velvet Toughshank, Brown Stew Fungus and Two-toned Pholiota, even though it is not strictly a Pholiota species. But I have seen it named as ‘Pholiota mutabilis’ somewhere else. It just goes to show that scientific names change from time to time as the scientific knowledge of fungi continually advances.

And talking of scientific names ‘mutabilis’ literally means ‘changeable’ in latin. A good choice of name I think, because the caps of this mushroom which are ‘shiny and brown’ (even orange-brown – see last pictures below) when moist can change to paler ochre from the centre outwards as it dries. This gives them the characteristic two-toned appearance.

On discovering any type of brown mushrooms on dead wood, most people become instantly suspicious. I don’t blame them at all. Unless you are familiar with other brown woodland species, identification can be a challenge. It has been known to be confused with Honey Fungus, Velvet Shank and Sulphur Tuft all of which grow in similar numbers on dead wood and share certain visual characteristics.

The main identification concern here though is the deadly Funeral Bell (Galerina marginata). Nature has thrown this one into the mix just to annoy and terrify the average mushroom hunter. I don’t currently have any images to show, but if you look elsewhere you’ll see what I mean. The cap can look frighteningly similar in size and shape and also dries lighter brown at the centre (again, depending on moisture level). Fortunately, one reliable comparison is that it has a ‘smooth and silvery’ stem, whereas the Sheathed Woodtuft’s brown scales (beneath the ring) are unmistakable.

Other features such as location, time of year, gills and spore print are not effectively reliable for comparison. So it goes without saying that if you intend to eat them, take extra care in the identification process. If you’re 100% happy just try a small portion first, leave it 24 hours to see how you go, just like you should with all mushrooms you eat for the first time. There’s always a small possibility of an allergic reaction, but fear not, for if it is the Sheathed Woodtuft, it won’t kill you!

I have to admit, the general appearance of this mushroom hasn’t inspired me to eat it, but apparently it is known to be very good with a pleasant nutty taste. But I’m willing to give it a go soon. I think!

In groups on logs and stumps in woodland the Sheathed Woodtuft (Keuehneromyces mutabilis). Notice the scales beneath the ring on the stem. This feature is NOT on the similar and deadly Funeral Bell (Galerina marginata)

A slightly younger and fresher group of Sheathed Woodtufts, much more Orange/Ochre in colour.

QUICK ID TABLE: SHEATHED WOODTUFT / BROWN STEW FUNGUS Kuehneromyces mutabilis

CAP / FLESH

3-7cm across. Initially convex shape then flattenned out; often umbonate (with a small bump). Orange-brown to brown. Becomes lighter in the centre as it dries, giving a two-toned colour effect.

STEM

3-8cm x 0.5-1cm. Whitish at the apex, darker towards the base. Smooth above the ring, finely scaly below.

GILLS / SPORE PRINT

Adnexed. initially pale then later cinnamon-brown.
Spore Print: Deep yellow-brown (see how to take a spore print here).

HABITAT / SEASON

In dense clusters on stumps and standing/fallen trunks of deciduous trees. In many numbers. Spring to early winter

EDIBILITY

Edible and good. Take care not to confuse with Galerina marginata (The Funeral Bell) a deadly lookalike; focus on the stem differences.

Bay watch! The Bay Bolete

3 Comments/in Good eats, Identity Crisis!, Woodland Treats/by J C Harris

The summer days so far have been a concoction of showery spells, the odd storm and quite a few blazing hot stretches. So even though it has been drier out there in the woods I still venture out. And today I was happy to find a great Bolete specimen.

The Bay Bolete (Imleria badia, previously Boletus badius) is one of the more common Boletes and fortunately one of the more tasty ones too. It can be found in all kinds of mixed woodland and has a season from July to November. So I was extra to happy to find one relatively early in the season.

Confusion with Cep or Penny Bun (Boletus edulus) and even the Suede Bolete (Boletus subtomentosus) is understandable, but the Cep’s pores do not turn blue/green on handling. The Suede Bolete does have blueing, but the velvety feel of the cap differs to the smoothness of the Bay Bolete.

Appearances (especially in size) can differ greatly from one Bay Bolete to another – Where they grow is one factor to consider. At first glance they look uncannily like Ceps when growing amongst pine needles on the woodland floor. When found growing in tall grass, they tend to have thinner and/or longer stems (and sometimes a slightly viscid cap) – just like this one here…

The cap can range in size from 4 – 14cm in width, the specimen shown here was roughly 11cm and was a lovely ochre brown colour, smooth to the touch but slightly sticky when wet. It’s stem which is streaked with the same colour as the cap, is cylindrical and smooth. It can grow up to 12.5cm and the thickness can range from 0.8 – 4cm.

Don’t miss out on the chance to grab a few as they’re great mushrooms to eat. It has a pleasant mushroom-like taste (smells mildly mushroomy too), and are especially more palatable when younger as the flesh is firmer. They are also good for drying too.

I’m sure more and more will pop up as the mushroom season starts to kick in. Enjoy…

The Bay Bolete – Notice the blue brusing on the pores when handled, and the slight blueing in flesh just above the tubes when cut in half.

The Genus BOLETUS (the Boletes): Characteristics to look out for:

• Have pores (open ends of tubes) on the underside instead of gills. Easily separated from the cap.
• Most have dry caps (viscid when wet – but not glutinous like Suillus genus).
• Most have reticulation on the stem; a fine network covering parts or all of the stem. Make note of the colour.
• When cut or bruised take note of any changes in colour to the flesh or pores.

This Bay Bolete is growing in the middle of the woods. Notice the shorter/thicker stem.

Winter’s bounty – Velvet Shank

21 Comments/in Good eats, Woodland Treats/by J C Harris

It’s been cold this Winter – Damn cold! And there are few pickings out there for the mushroom hunter during any winter. But hold the phone, do not despair. There’s always some foraging delights to be had.

The Velvet Shank (Flammulina velutipes) is quite a common mushroom who’s fruiting season is mainly from September to March. It can resist the winter frosts and low temperatures, even continuing to survive after being frozen solid. Quite a trooper!

These beauties are usually found in medium to large ‘tufted’ clusters on dead or decaying wood, favouring elm and oak. Their caps are a striking orange-brown colour (much lighter at the edges) and is quite shiny with a distinctly sticky/tacky surface texture.

Normally I wouldn’t touch any mushroom or toadstool that falls into the ‘small brown mushroom’ category! Even though Velvet Shank isn’t exactly small (3 – 10cm cap diametre) my instincts at any other time of the year would tell me to avoid as some small brown species are quite nasty! But in this case, and at this time of the year (January to be specific) there is no fear of mistaking it with much else.

The defining factor in identification of this mushroom lies in the examination of the stem. As the common name suggests, it’s ‘shank’ or stem has a smooth (and strangely satisfying) velvety feel, and the colour is a very dark brown/black – lighter at the top (closer to the cap) and darker at the base. Other identification factors regarding the tough stem is the lack of any ring, and when cut in half horizontally, it will show different coloured, thick layers with a small central hollow (see the picture below). If you’re still not sure, take a spore print. It will show up white.

After collecting a few of these, I’ve decided to dry them out and then make a powder from them for later use (or maybe slow cook them to add to a Chinese dish). I’ve heard that this is what they are best used for. You can cook them but they lack any real flavour. The caps are best chopped into strips and added to soups. The Japanese can’t get enough of them and cultivate a form of the Velvet Shank in high quantities, commercially known as Enoki-take.

Notice the dark coloured ‘velvety’ stem, sticky cap, gills and cut stem pattern

Don’t cry for me Lacrymaria! – The Weeping Widow

3 Comments/in Grass, Meadows & Pasture/by J C Harris

The Weeping Widow (Lacrymaria lacrymabunda) has got to have one of the best common names I’ve heard of even though it has a negative vibe about it. It sounds like a toadstool you should avoid at all costs, but never fear, this mushroom is not poisonous but is in fact edible, though unfortunately a little bitter. I’ve read about a simple recipe where you can cook with butter or deep fry for a while and then serve with a sweet pickle to counteract the twinge of the bitter taste. Worth a try I think. I’ll let you know in a later post if I do…

It’s season is late spring to Autumn. Earlier in June, my father found a group of them at the edge of his garden (near soil and a paved patio). I’ve also found them growing from peoples gravel driveways! But these beauties were found on tufted grass in local park’s car park (near gravel and paving again). So this is interesting to note – as a general rule they tend to grow near (or on) paths and roadsides mainly in short grass.

It’s a medium sized yellow/ochre brown mushroom which is convex shaped which has a persistent central umbo (rounded bump) with a fine ‘fibre’ texture. As it grows older the cap flattens out and the brown coloured centre appears darker. The gills are dark brown/purple.

In it’s early development the upper part of the stem is trapped within the closed cap. Being related to the Ink Cap family (see discussion of this below on Lisa’s comment), it has inky black spores which characteristically leave their mark here. When the cap opens the fibre/cotton-like veil remnants can remain (NOT web-like like a Webcap), giving it a woolly edged appearance.

So why is it called the Weeping Widow? It’s a well earned name, because during moist/damp weather conditions it exudes droplets of water which many books term as ‘weeping’. Makes sense, but not as much as the Widow part!? See examples in the picture below (top left) of how the droplets form on the gills.

Medium ochre brown mushroom – The Weeping Widow

The Weeping Widow is common in gardens too. The top right picture shows the cotton-like veil breaking

A small Coprinus collective

2 Comments/in Grass, Meadows & Pasture, Small and Special!/by J C Harris

Spring finally came, and that extreme winter we’ve just had just wouldn’t let go.

The natural contenders for ‘mushrooms I have to find’ were undoubtedly The Morel and the St.Georges Mushroom. But as yet – no luck on either, even after many outings. Grrrr!

But in the garden and out in force though like some giant family outing, were a selection of the smaller Ink Caps – Fairies Bonnets (or Fairy Inkcap or Trooping Crumble Cap) (Coprinus disseminatus / Coprinellus disseminatus). They come out in their dozens or hundreds even! Very common and quite pretty to look at on the whole. They mass mainly around old stumps of broad-leaved trees and spread to nearby soil.

The caps vary only slightly in colour, from a pale buff brown or clay grey-like colour. They are very fragile and the gills start off white then turn grey-brown and eventually turning black.

Fairies Bonnet is a very apt name for these little beauties

Nearby, milling around in the short grass, I find the Fairy Parasol (or Pelated Ink Cap) (Parasola plicatilis). Again, these are small and fragile, but don’t group in a large troop like our Fairy Bonnet.

This short-lived grassland mushroom has small caps are thin and very ribbed (hence pelated) and are often greyish brown or pale greyish with a darker more brownish central zone. The cap eventually flattens out and shrivels up (within 24 hours) but does not dissolve into a black ink. You will see these in short grass in lots of places from spring to early winter. They also like to grow near woodland herbs.

Pelated Inkcaps have a strongly grooved but delicate cap. They only survive for around 24 hours.

And again we have another common Corpinus family member – The Glistening Ink Cap (Coprinellus micaceus). Definitely the larger and most interesting in this little collective due to the young bell-shaped ochre coloured caps are dusted with glistening, mica-like particles or grains (fairy dust I call it, just to keep us in the fairy theme!). Older specimens slightly curl and split at the cap edge. The gills, common to the ink caps, age from pale buff to brown and eventually black before dissolving into an inky fluid. (That’s when the fairies cry!). The white stems are darker in colour at the base. These are great little mushrooms and one to look out for. They’re about for most of the year, usually in dense groups on broad leaved tree stumps or feeding off dead tree roots.

Shine on! These pics were taken by my dad after maiming them while trimming the grass!

And to sign off, please that these mushrooms are all edible but the stone cold fact is that they are too insubstantial, bland in flavour and poor in texture. Hey ho!

The Genus COPRINUS & Related (Inkcaps): Characteristics to look out for:

• Most species gills dissolve into an inky black liquid as the black spores ripen, Amounts of ink vary.
• Growing on the ground, wood or dung.
• Many young species have woolly veil. Felty scales are often left on the mature specimen.
• Smaller species have distinct radial markings on the cap.