light brown mushrooms – The Mushroom Diary – UK Wild Mushroom Hunting Blog

Posts

Big in Japan – Hen of the Woods

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

It has been a long long time since I’ve seen this fungus, especially in my neck of the woods in Leicestershire. Then three come along at once!

Hen of the Woods (Grifola frondosa) is a lovely sight for any mushroom fan, especially foragers looking for that special something to cook up. They’re widespread but occasional and the specimen featured here is the best of the three examples I discovered.

The other two were much older, with one unfortunately way beyond its prime and was decaying. Saying this, its good to point out that Hen of the Woods (like many polypores) don’t take long to become tough and leathery, and with regard to this fungus, when decomposing they produce the most awful stench. I had smelled the last one before I’d even seen it!

So this young, fresher specimen was just right (especially from a culInary point of view). Their favourite haunt is always snugly tucked up right next to the very base of broad-leaved trees (mainly oak, as in this case). Unfortunately for the tree, they’re actually parasitic, causing white rot in their host.

The whole fruiting body is a mass of many tongue or leaf-shaped fronds, emanating from a central, branching stem. They have fawn grey-brown colouring (with a hint of olive) and wavy margins, ranging from 2-7cm across. In this younger state, they have a smooth texture and the flesh (up to 1cm thick) is quite malleable. The underside shows the white pored layer – these are quite small and semi-circular/irregular in shape.

In fact, the whole appearance of this fungus reminds me of its ‘similar looking’ but much larger cousin, the Giant Polypore (Meripilus giganteus), although Hen of the Woods (as a whole) can grow up to 100cm in diametre. You’d be lucky to see one that big though as the average size is around 20-40cm.

As the title of this post suggests, this species has high culinary status in Japan as well as China (we caught on later!) and is often used in many of their ‘one-pot’ or ‘nabemono’ recipes. They also contain high levels of antidioxants which are excellent for the immune system, as well as being effective in the treatment of diabetes and certain cancers. You can even pick them up in a health supplement. There’s a entire world of powders and capsules out there. So it looks like the west is catching up with the east when it comes to their herbology techniques. We just get them from Amazon!

For now, I just like to enjoy savouring the great taste. Good luck in finding some on your forays, and I hope they’re young, fresh and ‘just right’.

Hen of the Woods or Maitake as it is known in Japan. High culinary and medicinal value. Quite a fungus!

QUICK ID TABLE: HEN OF THE WOODS Grifola frondosa

FRUITING BODY

30-40cm across (rarely grows larger). Made up of many tongue-shaped fronds with short stems fusing at a common main stem (whitish in colour). Each wavy frond is approx 6-10cm across / 0.5-1cm thick. Upper surface concentrically zoned light and darker grey-brown (with olivaceous tint). Flesh is white, soft and fibrous. Fruiting body ages quickly becoming tough and leathery.

STEM

See above.

PORES / SPORE PRINT

Small; 2 per mm, sub circular shape, irregular. White.
Spore Print: White (see how to take a spore print here).

HABITAT / SEASON

Parasitic, at the very base of deciduous trees; mainly oak (growing from an underground tuber-like structure known as a sclerotium). July-Oct.

EDIBILITY

Edible when young and fresh. Excellent.

The Genus POLYPORUS & Related (Polypores etc): 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 underside.
• Usually tough or hard and woody. Some are softer and edible.
• Many are perennial or annual.

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.

Blue-leg Bounty – The Field Blewit

16 Comments/in Good eats, Grass, Meadows & Pasture/by J C Harris

Happy (belated) new year to you all! Things have been very busy for me pre-Christmas, hence the delay featuring this lovely and edible treat I found in November, even though it can often be seen in the winter months!

I’m so happy to have found this mushroom recently as I don’t see much of it nowadays. It has patchy distribution throughout Europe and is notably harder to find than our reliable Wood Blewit (Clitocybe nuda / Lepista nuda). However, I hope you do come across The Field Blewit or Blue-leg (Clitocybe saeva / aka. Lepista Saeva / Lepista personata) pretty soon too. It is one of the more highly prized wild edible mushrooms to be found.

These two conspicuous ‘Blewits’ look very similar but have a few notable differences. Firstly the most obvious difference is that the Blue-Leg is found mainly in Fields/pasture (as you would expect with such a name!) but it can reside close to woodland in grassy hedgerows (as in this case) or even gardens. They’re usually found in Fairy rings, but I don’t see much of that. My bad luck I guess.

The smooth, large cap of a mature specimen (often with a wavy margin) is pallid brown in colour, unlike the Wood Blewit which has a distinctive violet hue.

The gills are similar in their crowded, fleshy appearance but have different colouring; the Field Blewit’s gills are whitish when young, maturing to a ‘pale flesh’ colour, unlike the violet tinge present in the Wood Blewit.

The streaky coloured stems however (or ‘Legs’ in this case) are very similar. The Field Blewit has a strong violet shade, which is bizarre considering they’re known as Blue-Legs – but there you go, I don’t make the rules! The contrasting light brown of the cap and strong violet stem is quite distinctive.

The Field Blewit is superior in flavour to the more common Wood Blewit, and apparantly they both store well in a freezer for future consumption. Yum.

Have a good new year and here’s hoping you have good foraging fortune. (P.S. Look out for Jelly Ear which is more conspicuous this time of year – they’re great for stir fry with a wealth of health benefits. Enjoy).

The Wood Blewit, also known as Blue-Leg with its distinctive bluish-lilac coloured stem. Gills are flesh coloured in mature specimens.

QUICK ID TABLE: FIELD BLEWIT Clitocybe saeva / Lepista saeva

CAP / FLESH

6-12cm across. Smooth, pale brown and fleshy. Flat to convex, sometimes with a central depression as it ages. Wavy edged with age.

STEM

3-6cm x 1.5-2.5cm. Violet/lilac (bluish) and fibrous. Sometimes swollen at base.

GILLS / SPORE PRINT

Fleshy, crowded. Sinuate. Pale whitish when young. Flesh colour when older.
Spore Print: Pink (see how to take a spore print here).

HABITAT / SEASON

In pasture/fields, grassy hedgerows. Sometimes gardens/orchards. Autumn – early winter.

EDIBILITY

Edible. Excellent – Cook well.

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.

February Forage – Tawny Funnel

0 Comments/in Identity Crisis!, Tales of Toadstools / The inedibles!/by J C Harris

It may seem a little strange to feature this mushroom in February when it’s actually an autumn species. Well, mainly!  

But year after year I often come across the Tawny Funnel (Lepista flaccida) in January or early February, as in this case. At first I thought I had an unfamiliar species to identify – but I have read (and heard) from fellow foragers and field mycologists that this is not so uncommon.

After all, the Tawny Funnel is usually one of late fruiting autumn species. Maybe it has unfinished business -waits until milder times at the start of the year to carry on. Who knows?

When young, the cap is flattish and convex but soon develops its distinctive ‘funnel’ shape which causes some confusion, as you would think that you’re dealing with a true Funnel mushroom – i.e. a Clitocybe species. In fact this mushroom has been formally known C. flaccida and some mycologists have named it C.inversa, or consider it to be a different species entirely. One reason it has been moved to this genus is because of its warty spores and moveable gills, features the same as the other common Lepistas (or Blewits) such as the Wood Blewit and Field Blewit.

The real confusion starts when you compare it to the Common Funnel (Clitocybe gibba) which looks like its identical twin! However it is only situated in broad-leaved woods and heaths, whereas L.flaccida appears in both deciduous and coniferous woodland, especially nutrient rich soil.

I’ve been experimenting over the years to see if I can recognise any macro features while out in the field to distinguish between the two. I’m still not 100% sure if you can, and I think true ID will be from looking at the microscopic spores. However, not everyone has access to a microscope so I’ll go on to mention what to look out for. Here goes…

This mushroom is often found in clustered groups and full or partial fairy rings in the soil and leaf litter. Average cap sizes of mature specimens are around 5 to 9cm across.

There are many changes throughout its life cycle, so expect to see variable colour variations of this mushroom. The young flattened-convex cap is pale ochre and is strongly hygrophanous (unlike C.gibba) and you will see pale/darker areas depending on the moisture in the cap. Also look out for water marks around the edge of the cap. With age, it becomes darker orange-brown (shades vary) as the distinctive funnel becomes more apparent. There may also be several darker spotted areas scattered across the surface.

The whitish-yellow gills are crowded (more so than the Common Funnel) and heavily integrated with the stem (decurrent) which is paler in colour than the cap. It is often curved slightly towards the white woolly base.

Take a whiff!

Smell is also an important factor here, as the Common Funnel and Tawny Funnel differ. The Common Funnel has a faintish odour of almonds (also described as new-mown hay!) whereas the Tawny Funnel is more or less non descriptive, but there may be a faint spicy odour.

This mushroom is a great challenge, so good luck in identification and your spring forages in general. Enjoy.

Notice the varied shades from light ochre to tawny and the very crowded decurrent gills.

QUICK ID TABLE: TAWNY FUNNEL Lepista flaccida

CAP / FLESH

2-9cm across. Initially flattish to convex then funnel shaped. Pale ochre, darkening tawny brown with age. Often darker spots. Thin flesh, pale to tan.

STEM

3-5cm x 0.5-1cm. Paler than cap. Becomes hollow. White woolly base.

GILLS / SPORE PRINT

Very decurrent, narrow & crowded. Whitish to yellowish.
Spore Print: Creamy white (see how to take a spore print here).

HABITAT / SEASON

On soil and in leaf litter of coniferous & broadleaved woods. Autumn. Sometimes in January & February.

EDIBILITY

Edible, but flesh is too thin & has an unpleasant taste.

The Genus LEPISTA (Blewits): Characteristics to look out for:

• Small to medium size. Pale to brownish caps. Some feature lilac/purple colouring on cap and stem.
• Pale pink spore print (see how to take a spore print here).

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.

Out in the field – The Bearded Fieldcap

4 Comments/in Good eats, Grass, Meadows & Pasture, Identity Crisis!/by J C Harris

In one of my recent posts I featured the lovely Poplar Fieldcap mushroom, where I mentioned I had come across another Agrocybe just a few weeks before. I had actually discovered these right at the end of May and have had emails and Tweets from people finding them right around the same time. But you can still keep a look out as their season is from spring to summer (up until September).

Summer is nearly at an end and the mushroom season in autumn is nearly upon us, but I had to feature this particular species before then. It is commonly known as the Bearded Fieldcap (Agrocybe molesta or A.dura) and can be found in a range of similar-ish environments, such as grassland, grassy verges, meadows, scrubland, grassy/green woodland areas, gardens, and as in this case, newly prepared crop field (sweetcorn) with rich soil and some very happy weed greenery.

It’s because of this location that I had an issue with identification. Does it actually grow here? Is this normal? or has it been documented? Questions, questions. On close examination (non-microscopic) all evidence was pointing to what is definitely a Fieldcap (Agrocybe).

But I have since discovered from colleagues and research that, yes, this is quite an acceptable abode for our bearded buddies. In fact, the mycelium (the vegetative part of a fungus) could quite have happily been transferred via the nutrient rich, composted soil, to end up on this stretch of land. I’m guessing the unwanted greenery and collection of weeds were unwelcome too, but in no way have they halted the development of the corn (which by now is in good form as I saw the other day).

So, unburdened by legions of corn at this time, this fine scattered colony of Fieldcaps were ripe for the picking. Right of way through this filed is allowed I may point out, just in case you’re thinking I’m a forager gone naughty!

The cap when young is very convex, eventually spreading out to a flattish shape – smooth in texture. The margin (edge) remains slightly inrolled, often showing hanging white veil remnants – hence the common ‘bearded’ name. The colour is very pale ivory white to creamy tan with a smooth surface that often cracks when dry and old. The margin usually splits in places too. At first glance, the general appearance is that of a typical Field Mushroom (Agaricus campestris), they even smell similar – but there are subtle differences, more noticeable when you study the gills and stem.

The gills when young are pale but soon mature to a darker clay brown, unlike Field mushrooms that are initially pink, maturing to chocolate brown. The solid stem is cylindrical and concolourous with the cap. The ring is high up near the apex and often leaves a smooth fibrous, white veil covering from here to where it meets the cap.

Apart from our Poplar Fieldcap (which grows in association with willow/poplar trees) there is an extremely similar and more common species known as the Spring Filedcap (A. praecox), which shares the same season as the Bearded Fieldcap but has a smooth darker cap which rarely cracks or breaks up on the surface – and also has no ‘bearded’ appearance at the cap margin. It prefers grassy locations in parks and woodland edges.

Either way, these species are all edible, and I knew Agrocybe molesta was going to be a ‘taste and see’ exercise as there are mixed reports on taste etc, and no-one I know has actually eaten any. Just like the Poplar Fieldcap, I was pleasantly surprised with the younger specimens which were nice and fleshy with a mild mushroomy flavour. Some others, mainly the larger/older ones were quite bland though. A little watery and pretty tasteless (even very slightly bitter).

There may be some still about at this time. At least now you know what to look out for. Happy hunting.

Agrocybe molesta – Ivory white to Creamy tan coloured. Pale clay brown gills mature darker and the white ring is high on the stem, sometimes discoloured brown from falling spores. Note in the very top image on this page the ‘veil’ remnants at the edge of the cap, hence the common name ‘Bearded Fieldcap’.

QUICK ID TABLE: BEARDED FIELDCAP Agrocybe molesta

CAP / FLESH

3-9cm across. Whitish – tan. Convex then flat, often crazed pattern when much older. Margin inrolled often with white veil remnants.

STEM

4-8cm x 0.3-1cm. Creamy white when young, darker with age. Felty and firm with ring near the apex.

GILLS / SPORE PRINT

Adnate. Pale then dirty clay brown with age.
Spore Print: Brown (see how to take a spore print here).

HABITAT / SEASON

In scattered tufts in meadows, grassy verges, sometimes in scrubland, in rich soil of fields. Late spring – autumn.

EDIBILITY

Edible. Ranging from mild to bitter. Younger ones taste nice; very ‘fleshy’.

Tree loving – The Poplar Fieldcap

10 Comments/in Good eats, Grass, Meadows & Pasture/by J C Harris

To be honest, I don’t really see many Fieldcaps, scientifically known as Agrocybes (Agro meaning Field and cybe meaning cap/head). Many have a fruiting season from late spring through to autumn, hence they are very conspicuous when seen during the summer months, when there is little about. And to add as an update/note (May 2017): This species is now classified as Cyclocybe cylindracea)

This is my second find in the same month of two different species of Agrocybe, but I’ll focus on the latter example here. Although its common name suggests its habitat, the Poplar Fieldcap (Agrocybe cylindracea or Cyclocybe cylindracea) only grows in association with trees, namely Poplar and Willow – just like our native Black Poplar as in this case. (More info on identifying the Black Poplar here). It’s really not that common but has an ‘all year round’ season, and rather than being seen with trees, it can also be found out of its natural surroundings such as on rotting wood mulch and garden chippings.

I found this small collective at a local park that seemed to be growing in the grass, near a Poplar tree. As I always say, check out the environment, because at first glance some things can be deceptive. On closer inspection, the stem bases were actually attached to the gnarly roots just hiding beneath the grass, embedded slightly deeper in the soil. This fact alone helped as a great clue to its identity.

I caught them a little late though. When younger (as you will see in some of the pictures below) the whitish/pale buff caps are rounded and smooth and range from 4cm to 6cm across. After a short time the caps expand (up to 10cm approximately) and often dry out to leave a ‘crazed’ surface pattern and the margin often becomes wavy and split. Initially the adnate (or slightly decurrent) gills are pale but soon mature to dark tobacco-brown as the spores mature. These mature spores will fall onto the persistent ring beneath, leaving a dirty brown stain on the upper side.

Although edible I don’t hear much about what people think about them. I simply assumed they were just not held in any high regard. But after sampling a couple of the younger, more fleshy samples, I was pleasantly surprised. The smell and taste is typically ‘mushroomy’ but much milder with a ‘nutty’ hint. Very nice indeed. I would definitely recommend them.

So, for a species that isn’t terribly common I was lucky to find these… Well, actually I was told about them by a friend. It’s pays off when you ask all your friends and family to keep a look out. All those extra pairs of eyes are very useful. Happy hunting.

Top: Notice the spores that have dropped onto one of the younger caps, leaving a dark brown stain. A.cylindracea often grow in tight overlapping groups. The cap flattens out with age and splits at the margin. As it loses moisture and dries out, it develops a ‘crazed’ surface pattern.

QUICK ID TABLE: POPLAR FIELDCAP Agrocybe cylindracea / Cyclocybe cylindracea

CAP / FLESH

4-10cm across. Pale. Whitish with yellow-brown centre. Darker with age or brown from spore deposits of other mushrooms. Rounded at first, maturing flat and often cracking.

STEM

5-10cm x 1-1.5cm. Creamy white. Darkening with age. Persistent ring often coloured brown on the upper side by falling spores.

GILLS / SPORE PRINT

Adnate or slightly decurrent. Initially cream, maturing to tobacco brown colour.
Spore Print: Tobacco brown (see how to take a spore print here).

HABITAT / SEASON

In groups, sometimes overlapping, growing with Poplar and Willow. All year.

EDIBILITY

Edible. Mild and slightly nutty flavour.

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.

Shelling out – The Oyster mushroom

19 Comments/in Bit on the side, Good eats, Woodland Treats/by J C Harris

It’s good to know some mushrooms can appear all year round, especially when they’re edible and good. It’s nearly always the right time to look out for these beauties…

In this case it’s the common and most welcome Oyster Mushroom (Pleurotus ostreatus). Usually growing in medium to large clusters on fallen logs, stumps or standing trunks, it’s one mushroom I always look out for during the ‘out of season‘ months. I mainly choose deciduous woods to visit (some can grow on coniferous wood) where they are most commonly found, especially on beech.

And thankfully they are also one of the most recognisable species out there. The distinctive ‘shell’ shapes and lateral (often minimal or missing) stems with white decurrent gills are all typical characteristics. The caps are convex shaped when young but will flatten out as they grow, often becoming wavy or split at the margin. And just to note: very rarely will you see a ’rounded’ shaped cap, but it does happen.

There is one thing though that the Oyster mushroom is not reliable with – and that is it’s colour (just like my spellchecker telling me I’ve spelt color wrong!). The shades are quite variable, but tend to be in subtle shaded hues of grey/whitish-brown, blue-grey, violet-grey etc. As you can see in these photos, I have stumbled across the grey-brown kind. A variant of the Oyster mushroom named Pleurotus columbinus is more or less the same mushroom but with a striking and beautiful violet cap. I haven’t seen any of those though. Shame.

As most of us all know, Oyster mushrooms are one of the most popular mushrooms to eat on the planet. There are many different species of course, successfully cultivated and sold throughout the world. But here in the UK, you’re best and most reliable bet is our common Pleurotus ostreatus. Cook ’em up in a stir fry one night and enjoy – Happy hunting.

Two separate encounters of the wild ‘shell shaped’ Oyster mushroom. Top: A group of young examples growing on a fallen log. Bottom: Very large and older examples (approx 14-15cm across) growing from a standing trunk.

QUICK ID TABLE: OYSTER MUSHROOM Pleurotus ostreatus

CAP / FLESH

6 – 20cm across. Shell shaped. Convex when young, flattening out. Often split or wavy margin. Subtle variable hues of grey-brown, whitish-brown, blue-grey, violet-grey. Flesh is born or blue-grey.

STEM

2-3cm x 10-20cm. Excentric to lateral or abscent. White with a woolly base.

GILLS / SPORE PRINT

Decurrent. Initially white fading yellowish later.
Spore Print: Pale lilac (see how to take a spore print here).

HABITAT / SEASON

In medium to large clusters on stumps, fallen logs or standing trunks. Mostly deciduous trees such as birch. Sometimes on coniferous wood. All year round.

EDIBILITY

Edible and good.

The Genus PLEUROTUS (Oyster): Characteristics to look out for:

• Shell shaped fruting body with little or no visible stem.
• Growing on wood in clumps/dense groups
• Very decurrent gills.
• Spore print ranges from white to pale lilac.

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.

Fairy Rings – Fairy Ring Champignon

10 Comments/in Good eats, Grass, Meadows & Pasture/by J C Harris

This mushroom is the ‘perfect lawn’ mans worst enemy. Although I love them, my dad goes spare at the sight of them – “bloody mushrooms ruining my lawn etc…” – “Natures got no rules man” was my lame hippy reply!

Lawns are the main target ground for Fairy Ring Champignon (Marasmius oreades) – or at least where we may see them the most. It’s a very common mushroom around spring to autumn time. My recent discoveries were late summer (as shown in the pictures) and very recently in mid-september again in my dad’s garden (again)!

‘Champignon’ is the nice French word for ‘mushroom’. It’s a highly prized edible mushroom sold throughout Europe and USA in many markets. To the local wild picker, it can be found in short grass, lawns, parks and pasture land. It is often in rings, although not all the time.

What’s this ‘fairy ring’ thing all about then? We’ve got to get into underground mycology magic for that. The mushroom is the ‘fruit’ of the underground mycelium, or organism that is the fungi (a network of fine white filaments known as hyphae). Mushrooms are born to deliver their spores in the breeding process.

In short, the mycelium expands as it grows outwards from a central position. The older, central zone dies off and at the edges of this ring is where the mushroom grows. Die hard gardeners are extra miffed because the grass around the ring dehydrates and dies too (helped along by fungal cyanide toxins). The outer grass region is a nice and green affair due to the hungry, feeding mycelim.

Some of these ‘fairy ring’ formations have lasted for hundreds of years and more (not just our Marasmius oreades) and can reach up to a mile in diametre. They are are truly wonderful organisms that seem to break all kinds of records. But that’s another story for a later date.

Recently, I have seen many Fairy Ring Champignons collections. Some were but a few, others in partial rings and only one as a giant ring in pasture land of about 4 metres in diametre. The caps (or heads) of these beauties are the best edible part. Just discard the stems as they are just too tough and not worth it. Make sure you get them when they’re young – you won’t make a mistake because the older ones just look unapetizing anyway! Check out recipes online. They’re also good for pickling as they hold their shape and don’t disintegrate. Hope you find as many as I have.

Although not in a ring this time – here’s a few of the Champignons on a lawn

See how the ring is formed in this patch of grass. The outer edge, where the mushrooms are growing, are stimulating the grass growth. The centre of the grassy patch will eventually die off.

The Genus MARASMIUS (Parachutes): Characteristics to look out for:

• Small or tiny caps with tall, thin stems.
• Convex ‘umbrella’ or ‘parachute’ shaped caps.
• The Fairy Ring Champignon is one of the larger species in this genus

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.