Mushroom forage – 2019

Edible oyster mushrooms growing on an alder log
– M. Koleszar

Izi describing a different fungus to the group
– M. Koleszar

Looking underneath two mushrooms to identify the differences
– M. Koleszar

Izi telling the group about lobster mushrooms
– M. Koleszar

“Don’t eat this one”
– M. Koleszar

Some turkey tail fungus and unknown mushrooms growing on a dead alder
– M. Koleszar

A destroying angel mushroom; as dangerous as it sounds! Do not eat!
– M. Koleszar

Frying up the chantrelles and oysters the group collected
– M. Koleszar

Time to eat!
– N. Pezel

The master mushroom chef at work
– D. Bedry

Mushroom forage – 2019
by Nancy Pezel 29 Sept 2019

Sixteen members met at Squirrel Crossing on this perfect fall day to learn about mushrooms.  After handing out an introduction to mushrooms and showing us a stack of reference books she suggested to help with identification, Izi Loveluck guided us up a loop trail to point out examples of a variety of different mushrooms.

There we found some summer Oysters (Pleurotus ostreatus) growing on an alder log, which Izi said was unusual to still be out at this time of year.  She pointed out a patch of Lobster mushrooms (Hypomyces lactifluorum), which are very unique in appearance and easy to identify.  Lobster mushrooms are edible but she cautioned that they colonize other mushrooms, so could colonize toxic mushrooms which would make them toxic as well!

We were able to compare a Chanterelle spp. (edible) to a similar looking Gamphydrus (toxic), and differentiate the two by their gills.  We then split into small groups and searched for mushrooms on our own.   After an hour we regrouped and laid out the specimens we had gathered.

David Bedry generously provided his stove so Izi could cook up some of the Chanterelles we had found and an Oyster mushroom.  The secret to cooking mushrooms we were told, is to fry them up in a dry pan so most of the moisture evaporates, then add lots of butter!

Delicious!!