Remember all those college parties with friends, loud music, beer, and meals upon meals full of mushrooms?  Yeah, me neither.  Perhaps I was never invited to the mycological fraternity parties, or perhaps all the mushroom dishes were always eaten before my arrival.  Whatever the reason, it’s probably a good thing that two of these variables — alcohol and mushrooms — weren’t included in the same setting.

Now, it’s not that all edible mushrooms should never be consumed with alcohol.  Many are absolutely harmless with or without the accompanying beer, wine, or liquor.  There are, however, a few mushrooms that have been shown, both through personal accounts and in the scientific literature, to cause rather unpleasant symptoms only when consumed with alcohol.

Interesting, isn’t it?  Mushrooms that contain toxins, that are generally only toxic when combined with another toxin.

That’s a lot to wrap our heads around, so let’s see what’s going on here with the select mushrooms that made the list.

Common Ink Cap (Coprinopsis atramentaria)

With an additional common name like Tippler’s Bane, a description hardly needs to be given.  Aptly named, this mushroom (pictured above) is the fungus most often associated with the negative symptoms experienced when consuming mushrooms with alcohol.   The Tippler’s Bane, it turns out, contains a naturally occurring compound that inhibits the body’s ability to metabolize alcohol.

You see, ethanol (alcohol) is essentially a toxin (the dose makes the poison, wouldn’t ya say?) that needs to be metabolized properly in the body in order to be eliminated.  The most common pathway looks like this:

1. Alcohol is converted into acetaldehyde by an enzyme known as alcohol dehydrogenase.
2. Acetaldehyde is further broken down into acetate by an enzyme known as acetaldehyde dehydrogenase.
3. Acetic acid is ultimately broken down into carbon dioxide and water in the citric acid cycle.

*Note:  this is an oversimplified description of alcohol metabolism.  Numerous additional enzymes and steps are involved, though for this article’s sake, only these three main steps are mentioned.  Chemists, accept my apology.

The Common Ink Cap exerts its effects during the second step by way of a compound known as coprine.  This non-protein amino acid, when ingested, is converted into its metabolite, 1-aminocyclopropanol (ACP) –  a potent inhibitor of acetaldehyde dehydrogenase (1).

If we look back to the second step, we can already predict the problem that the combined effect of the Tippler’s Bane and alcohol would create inside the body:  a buildup of acetaldehyde (2).  What’s the deal with too much acetaldehyde?  Well, for starters, this compound is a potent carcinogen in the upper digestive tract of humans, associated with both esophageal and gastric cancers (3).  It’s also the main carcinogen found in tobacco smoke.

Now, this isn’t to say that consumption of this species with alcohol on a single occasion will significantly increase one’s risk of cancer (I suppose it is a possibility, though no studies to my knowledge have addressed this hypothesis).  Unpleasant symptoms in the acute setting, however, may let you know your acetaldehyde levels are escalating.

*Note:  not everyone will experience negative symptoms, though caution should still be taken.

When consuming Common Ink Cap mushrooms with alcohol, symptoms include tachycardia (rapid heart rate), palpitations, nausea, flushing of the face, tingling of extremities, and headaches (4).  These symptoms are very similar to Antabuse (disulfiram), a prescription drug given to individuals experiencing chronic alcoholism in an attempt to discourage consumption of alcohol.  Antabuse works in a similar manner to coprine, inhibiting acetaldehyde dehydrogenase and forcing a buildup of the carcinogenic compound, acetaldehyde (…you’d think there would be a better way).

There are a few important pieces of information to keep in mind.  The severity of symptoms depends on several factors, including the amount of mushrooms consumed, the amount of alcohol consumed, and the duration between the two.  The symptoms may appear within 15 minutes to 2 hours, and generally occur between 3 – 6 hours after consuming the combination.  Recovery is usually spontaneous.

Symptoms usually manifest when alcohol is ingested after mushroom consumption, though in sensitive individuals the reverse can also be true.  Because sensitivity can persist, recommendations include abstaining from alcohol for 2 – 3 days after mushroom ingestion.

Coprine, the causal agent in the buildup of acetaldehyde, is reported to be present somewhere between 160 – 360 milligrams per kilogram of fresh fruiting body material.  It is not destroyed by cooking.  The level has been found to be more concentrated in older mushrooms, with half as much occurring in younger specimens (1).  Remember, though, that the Antabuse-like effects are not experienced when Common Ink Cap mushrooms are consumed without alcohol.  Some authors report that this species should never be eaten, while others consider it a good, meaty edible.

The Common Ink Cap is found quite readily in grass and wood debris throughout North America.  A defining feature of its genus includes the deliquescence of the gills and cap – the ability to auto-digest and turn into an inky black goo (hence the name “inky cap”).  I see no reason to forgo this edible mushroom when approaching it with the usual foraging precautions (be positive of your identification, consume only a small amount the first time, understand its contraindications, etc.).

The Common Ink Cap, aka the Tippler’s Bane, therefore, is indeed edible … with caution.

Other mushrooms that produce disulfiram-like effects

The Common Ink Cap, Coprinopsis atramentaria, is taxononimcally placed within the section Atramentarii.  Interestingly (or not), other species within this section have been shown to contain coprine.

These species include:

C. acuminata
C. alopecia
C. erythrocephala
C. fusispora
C. geesterani
C. insignis
C. jamaicensis
C. krieglsteineri
C. maculatus
C. ochraceolanata
C. romagnesiana
C. variegata

Additionally, an unrelated fungus known as Imperator torsus (the Brawny Bolete), is reported to contain coprine.

All the species listed above, in addition to Coprinopsis atramentaria, should not be consumed with alcohol.  Otherwise, coprine within these mushrooms can inhibit acetaldehyde dehydrogenase… therefore forcing a buildup of acetaldehyde within the human body and potentially resulting in tachycardia, palpitations, nausea, flushing of the face, tingling of extremities, headaches… you get the point.

Other mushrooms that may or may not produce undesirable effects when consumed with alcohol

Up until now, we’ve discussed mushrooms that contain coprine.  All of them, save for Imperator torsus, are taxonomically placed within the Coprinopsis genus, section Atramentarii.

(As a side note, Coprinopsis fungi within the section Picacei are also reported to contain coprine.  More information on this is forthcoming).

If you dig a little deeper through various reports, you’ll eventually encounter cases of completely unrelated mushrooms causing undesirable side effects when consumed with alcohol.  In almost all these cases, the mechanisms behind these “poisonings” have not been identified.  The majority are anecdotal, and are only experienced by very few people.

Please keep this in mind.

Morel mushrooms are listed below.  This does not mean you will get sick eating Morels while drinking beer.  We all know plenty of people who do both.

Chicken Of The Woods is listed below.  This does not mean you will get sick eating Chicken Of The Woods while drinking wine.  We all know plenty of people who do both.

Coprine is found in mushrooms within the Coprinopsis genus, section Atramentarii, as well as in Imperator torsus.  Coprine is not found in the mushrooms listed below.  Whether or not the following mushrooms actually contain any specific compound (they probably don’t) that interferes with the human body’s ability to metabolize alcohol is speculation.

Still, the reports listed below are featured on various websites, in books, and occasionally in scientific publications.

I thought I’d include them here, too.

Please proceed.

Freckled Dapperling (Echinoderma asperum)

Known in many field guides as Lepiota acutesquamosa and Lepiota aspera, this mushroom is commonly found in eastern and southwestern North America on the ground in leaf litter from late summer through autumn.

A study from 2011 reported on the effects of E. asperum consumption in combination with alcohol in five patients (7).  All had mistaken E. asperum mushrooms for Amanita rubescens or Macrolepiota procera.  Before consumption, the mushrooms were sautéed, and presented no problems until alcohol was ingested.  Within a few minutes, symptoms developed, including facial flushing, tachycardia, headaches, and shortness of breath.  The effects persisted for a few hours.  Recovery was spontaneous, though symptoms could be reactivated by consuming alcohol up to 48 hours later.  While these symptoms were very similar to those presented by the Tippler’s Bane, the toxin in E. asperum has not been identified.

E. asperum is listed in field guides as edible, though not recommended for consumption.  Aside from the ill effects observed when consuming this mushroom with alcohol, E. asperum can be mistaken for deadly Amanita mushrooms, in addition to other poisonous lepiotoid fungi.

Fat-Footed Clitocybe (Ampulloclitocybe clavipes)

This mushroom, formerly known as Clitocybe clavipes, is widely distributed in North America, and can be found under conifers and hardwoods in the autumn and winter months.  Like Echinoderma asperum, A. clavipes has been shown to cause ill effects when consumed prior to alcohol consumption, though the exact toxin has not been identified.

In the scientific literature, it is reported that on three separate occasions, ingesting alcohol 7 hours after consuming four to six A. clavipes fruiting bodies produced Antabuse-like effects (8).  These included a feeling of warmth in the face, puffiness in the hands, and headaches.  Symptoms could be re-provoked the next day after subsequent alcohol ingestion, though these effects were usually milder than the previous day’s.

Ampulloclitocybe clavipes is listed in the field guides as an edible mushroom, though it is not recommended for consumption as it resembles several toxic species.

Lurid Bolete (Suillellus luridus)

The Lurid Bolete is a blue-staining European bolete species.  Three cases of mild intoxication have been reported when combining the lurid bolete with alcohol, though unlike the Tippler’s Bane, the main toxin has not been identified (9).

Morels (Morchella spp.)

Is there any mushroom more desirable than the Morel?  They’re delicious, nutritious, and medicinal, and while they are considered some of the safest edible mushrooms to identify, there have been reports that eating cooked Morels while imbibing alcohol can produce gastrointestinal distress in some individuals (10).

Few, if any, studies exist regarding this subject, and the exact mechanism of intoxication has not been identified.

Scaly Pholiota (Pholiota squarrosa)

The scaly Pholiota is commonly found in clusters on logs, stumps, and at the bases of trees.  Unlike the other mushrooms described in this article, the Scaly Pholiota is considered a poisonous mushroom (though some older field guides list it as edible with caution).  When combined with alcohol, this reportedly poisonous mushroom may become even more toxic.  At least three cases of intoxication have been reported when combining the Scaly Pholiota with alcohol, with symptoms including diarrhea, vomiting, and shock (10).

Oyster Mushroom (Pleurotus ostreatus)

The Oyster Mushroom is a choice edible that can be found year round growing on wood throughout North America.  According to the North American Mycological Association, the Oyster Mushroom may produce unpleasant side effects in some individuals when consumed with alcohol (11).  I have not been able to find any additional research on this subject.

Honey Mushroom (Armillaria spp.)

Armillaria is a genus that comprises over 30 species of wood-decaying fungi. These species are primarily recognized for their association with root rot of woody plants, but they are also important decomposers within many forested environments.

According to the North American Mycological Association, Armillaria species may produce unpleasant side effects in some individuals when consumed with alcohol (11).  The exact mechanism has not been identified.

King Bolete (Boletus edulis)

A prized edible mushroom, the King Bolete has been shown (in extremely rare instances) to cause ill effects when consumed with alcohol (11, 12).  Any mechanism has not been identified.

Chicken Mushroom (Laetiporus sulphureus)

Wait a second, what’s going on here?  Another prized edible mushroom best to be avoided while engaging in adult beverage consumption?  Well, before you start throwing puffballs at me, consider that most of the information on this subject is anecdotal, and no mechanism has been identified.  The Chicken Mushroom, combined with alcohol ingestion, seems only to be an issue in rare instances (10).

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Phew.  I’ll stop there before I create any more teetotalers.  Or before you call me out for spreading “mycophobia.”  I would never do such a thing.

Looking back, however, we do have quite a few fungi that unquestionably may produce undesirable side effects when consumed with alcohol.

Now, I understand that an infinite amount of exceptions exist.  Hopefully, you understand this too.

Not everyone will react the same way; some may be hit harder than others, and some won’t feel a thing.  This information is simply provided to help you make responsible and conscious decisions when foraging and consuming wild mushrooms.

And I’ll end this post the way I end most of my mushroom posts:  always be 100% sure of a mushroom’s identity before ingesting it in any form.  There are numerous field guides, online forums, mycological clubs, and experts available to help you in your mushrooming quest.  Use them all, they’re great!

Thanks for reading, and as always… happy foraging!

Additional references:
1. Gry, J. and Andersson, C. (2014). Mushrooms traded as food Vol II Sec. 2. Copenhagen: Nordic Council Of Ministers.
6. Arora, D. (1986). Mushrooms demystified. Berkeley: Ten Speed Press.
10. Ammirati, J. (1985). Poisonous mushrooms of the northern United States and Canada. Minneapolis:  University of Minnesota Press.

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Thank you!
Adam Haritan

This is a fairly common question I receive, usually accompanied by a picture similar to the one shown here.  It’s a good question indeed, and it’s one that I would like to explore beyond a simple “Yes” or “No” answer (spoiler alert:  the answer is “No”).

In my early mushrooming days, it was the chaga fungus that had me most excited (don’t get me wrong, I’m still bedazzled).  I remember exploring the hardwood forests near Pittsburgh (not exactly an ideal habitat for chaga) in search of this medicinal marvel, and discovering what I thought were potential candidates.  I’d perceive one far in the distance and immediately scurry to the spot.  Standing under the darkened mass, hoping my search yielded success, I’d wonder, “Is this chaga?”

It wasn’t.

Rather, the abnormal growth that had myself (and countless others, judging by requests on identification forums) fooled was a tree burl resembling the one pictured above.  Through the years, my mushrooming skills have improved to the point where no confusion remains on this matter.  I have encountered chaga dozens of times during my hikes through the forests of Pennsylvania, I have harvested it on numerous occasions, and I use the fungus as part of my primary medicinal strategy.

Still, there are many individuals who may find it confusing to discern between the two, and I understand.  They kinda-sorta look like one another.

To answer the original question proposed in this article’s title, I’d like to further explore the differences, both superficially and functionally, between tree burls and the chaga mushroom.

Tree burl

A burl is an outward growth on a tree usually attributed to environmental stress, whether it be physical trauma, an insect, fungus, or even pollutants.  Burls can be made up of numerous buds that would typically develop into new shoots, but instead they remain dormant.

Whatever their true cause, burls are not inherently detrimental to the tree.  Rather, as trees mature, so do their burls, which develop beautiful patterns and colors that are prized by furniture makers and wood turners.

Unfortunately, burl poaching is a common practice especially in the old growth redwood forests, where burls are illegally harvested and sold for large profits.  Harvesting burls from living trees can leave the trees more susceptible to infection and disease, though in many cases the tress are able to heal themselves.

It’s important to understand that a burl is not a fungus, while chaga is.  A burl is simply an outgrowth of the tree, meaning the tree’s bark extends to include the burl.  The two are not necessarily separate entities.

While the colors may vary depending on the species, burls are usually the same color, if not a bit darker, than the color of its tree.  Contrast this to chaga, which usually forms as a blackened crust (on its outside), and appears as a distinct entity on its host tree.

While burls can form on numerous tree species, I encounter them most frequently on oak trees (Quercus spp.) in Western Pennsylvania.

Chaga (Inonotus obliquus)

Upon first glance, it’s hard to imagine that this fungus would serve any purpose in benefiting human health.  Centuries of traditional use and current research, however, suppress that skepticism, if only by a little.

Chaga is a sterile fungal body usually found on birch trees, though also rarely found on elm, beech, and hornbeam.  Its outer material is usually black, brittle, and cracked, while its interior is golden-orange and cork-like.

Chaga forms over several years within the tree and eventually erupts through the bark, pushing itself out from within.  Thus, it is a distinct species from its host tree, and appears as such.

To distinguish chaga from a tree burl, ask yourself these questions:

• Is this the right ecosystem for chaga?  Chaga usually grows in the circumpolar boreal deciduous forests.
• On which tree is it growing?  Chaga grows almost exclusively on birch, though as stated previously, it has been found rarely on elm, beech, and hornbeam.
• What color is it?  The outer surface of chaga is cracked, brittle, and relatively black (if not rather dark).  A tree burl’s color resembles its host tree, perhaps a bit darker.
• What color is the interior?  I don’t recommend haphazardly damaging formations on trees, though sometimes the interior color can be seen naturally without any effort, or simply by removing a small piece by hand.  The interior of chaga is an unmistakable golden-orange color (see image below).
• Does the specimen appear to be a separate species, distinct from its host tree?  If so, it may be chaga.  If the specimen appears to be an extension of the tree, bark and all, you may be looking at a burl.
• Is the growth phallic in nature, or rounded?  Chaga usually grows as a phallic, cone-like extension.  Tree burls are generally rounded outgrowths.  These are shape generalizations for both, as appearances can vary widely, though the majority of chaga fungi and tree burls I’ve seen fit these characteristics.

Having run through these questions, you can feel more confident in your identification of the chaga fungus.  If you still harbor some confusion, feel free to send me a photograph and description of your unknown specimen, and I will be happy to assist in identification.

And oh yes, one final note:  chaga fungi and tree burls are remarkable sights to view in nature, though both are prone to over-harvesting.  Medicine can be made from chaga, and intricate woodwork can be produced from burls.  If harvesting either, do so with the utmost intention while inflicting the least amount of harm.  It makes the world a better place for everyone!

Thanks for reading, and as always … happy foraging!

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—Adam Haritan

In the world of foraging, few organisms conjure up fear and mystery more than mushrooms.  Tell someone you harvest wild berries, and he thinks to himself what a great hobby.  Tell another person you hunt wild mushrooms, and she fears for your life.

“Aren’t you scared?”

“What if it’s poisonous?”

“I could never pick wild mushrooms, they’re much too dangerous.”

The fungal kingdom, it seems, is a bit of an enigma.  In 1991, a paper was published suggesting that, although 1.5 million fungi were thought to have inhabited the earth, only about 70,000, or 4.7%, of fungal organisms were identified at that time (1).  Today, it is estimated that there are 5.1 million fungal species in existence, and the number of identified species is still quite small in comparison.

It’s true, out of 5.1 million fungal species, some of them are quite toxic.  Destroying Angel, Deadly Galerina, and Death Cap aren’t just fancy names, though they may or may not be hit singles from late 80’s heavy metal bands…

It’s easy to focus all our attention on the dangers of wild mushroom hunting, and of course the risks are valid concerns.  One must absolutely know what he or she has in hand before even thinking about pulling out the butter, salt, and frying pan.

There is another side to wild mushroom hunting, however.  The medicinal side.  The healing side.  The delicious side.

Obviously, several mushrooms are edible.  A quick trip to the grocery store confirms this.  Many individuals are interested in going one step further by foraging edible mushrooms, yet have no idea where to start.  It can all appear quite daunting at first, especially after realizing you’re dealing with 5.1 million potential species (okay, this is an exaggeration; much of this large number does not pertain to mushrooms in their fruiting body stages, but rather to microscopic fungi, such as yeasts and molds).

So where do we start?

Well, why don’t we begin with the most easily identifiable wild edible mushrooms?  You know, the ones that when you see them you think, “Yep, that’s exactly it!”

In this post, I have put together a list of 5 easy-to-identify edible mushrooms.  These mushrooms are fairly conspicuous, they’re delicious, and they require a hefty stretch of the imagination to misidentify as toxic look-alikes.

Note:  I live in western Pennsylvania.  This list, therefore, is based on my experiences with the organisms in this area.

1. Lion’s Mane (Hericium erinaceus)

Not all mushrooms look like the portobellos and the shiitakes found in the grocery store.  Lion’s Mane, for one, certainly does not.  It is one of the most unique-looking mushrooms, with its unbranched body of icicle-like spines and soft white tissue.  Accordingly, Lion’s Mane is a great mushroom for beginning mushroom hunters.

The fruiting body of Lion’s Mane consists of an unbranched, cushiony, water-rich mass that is between 3-10” wide and typically the same size tall.  Lion’s Mane is the only Hericium species in eastern North America that is unbranched.  The fruiting body of Lion’s Mane consists of numerous, icicle-like spines (“teeth”) that point downward and taper to a point. Each spine is soft and typically half-an-inch to 2 inches in length. These spines are white when young and yellowish when older.

The spore color produced by Lion’s Mane is white.

Very few mushrooms resemble Lion’s Mane, and the ones that do are taxonomically placed in the same genus (Hericium).  These include Bear’s Head (H. abietis), Coral Tooth (H. coralloides), and Bear’s Head Tooth (H. americanum), among others.  What distinguishes Lion’s Mane from its relatives are its long spines (1-4 cm long) and unbranched fruiting body.  All species of Hericium are considered to be edible.

Also known as the Pom-Pom mushroom, Lion’s Mane is one of the most delectable mushrooms in the fungal kingdom, resembling crab meat in taste and texture.  Additionally, Lion’s Mane has been well researched for its role in improving cognitive health, producing neuro-regenerative effects in numerous studies (2, 3, 4).

Look for Lion’s Mane on the wounds of living hardwood trees, such as oaks and maples, as well as on recently felled trees.  It can be found in the summer months through autumn.

2. Chicken Of The Woods (Laetiporus sulphureus)

While Lion’s Mane is one of the easiest mushrooms to identify, its presence is a bit more rare than some of the other choice edibles.  Take Chicken Of The Woods, for example.  Once you develop a search image for this fungus, you’ll start seeing it everywhere (okay, maybe not on Mount Kilimanjaro, but you get my point).

Chicken Of The Woods (also known as the Chicken Mushroom or Sulphur Shelf) grows in clusters on both standing and downed trees, emerging as knob-like growths and soon developing into numerous shelves.

Each individual cap can be up to 12” wide, though oftentimes you’ll find individual caps that are much larger than this.  The top of the mushroom is typically smooth and faintly wrinkled, and when fresh, its color is bright orange to yellowish orange (sometimes with a bright yellow margin).

With age, the caps of this mushroom will fade and turn whitish and become very crumbly. However, if you find Chicken Of The Woods at this stage, check that spot again in a few months or next year, because this mushroom tends to fruit multiple times on the same log or tree.

Chicken Of The Woods is a polypore mushroom because its fertile surface (underside) contains numerous pores from where the spores are dispersed. This means that there are no gills on the underside of Chicken Of the Woods, and there will never be gills on the underside. This mushroom always contains a pore surface with very tiny pores.

In this particular species, Laetiporus sulphureus, the pore surface is bright yellow when fresh, though this color will fade with age.

Note:  The closely related L. cincinnatus contains a peachish-orange cap and a whitish-peachish pore surface.  It, too, is edible.

The spore print produced by Chicken Of The Woods is white.

The texture of cooked Chicken Of The Woods resembles… get this… chicken, and this mushroom is best collected when young.  As it ages, this mushroom becomes too tough to eat, though the outer edges can still be salvaged and used in dishes.  Like all wild mushrooms, it requires cooking before consumption.

Beyond edibility, Chicken Of The Woods is medicinal as well.  Research has shown that an extract from this mushroom possesses antimicrobial activity against the pathogen, Aspergillus flavus (5). Chicken Of The Woods is also a great source of antioxidants, including quercetin, kaempferol, caffeic acid, and chlorogenic acid (6), and it contains lanostanoids – molecules that have the ability to inhibit cancerous growths (7). What more could you ask for from a humble saprophyte?

Look for Chicken Of The Woods in the summer months through autumn.  To learn more about this fantastic fungus, I encourage you to check out a video I created on its identification, look-alikes, medicinal benefits, and more.

3. Hen Of The Woods / Maitake (Grifola frondosa)

The Maitake mushroom (also known as Sheep’s Head or Hen Of The Woods) is a choice edible and medicinal that always demands a good hunt.  While it’s easy to identify and widely distributed, Maitake can be somewhat tricky to locate compared to the showy Chicken Of The Woods, as the former blends in well with the autumnal foliage.

Maitake contains overlapping gray to brown caps attached to a single base.  Each cap is between 1-3” wide and typically fan-shaped and fleshy (not woody like you’ll see in other polypores).

Underneath each cap is a pore surface containing numerous tiny pores.  There are no gills on the Maitake mushroom… just a pore surface. The pore surface is whitish or light gray in color, and these pores do not bruise when handled or scratched.

The spore print produced by the Maitake mushroom is white.

While not difficult to identify, Maitake may resemble other non-toxic polypores.  The Black Staining Polypore (Meripilus sumstinei) bruises black and can be found growing on buried wood.  Young specimens are edible, though they become too tough to consume with age.  The Umbrella Polypore (Polyporus umbellatus) is another edible look-alike which contains white to grayish caps, though this mushroom is multi-branched and not as common.

Maitake compliments a variety of dishes, lending a hearty flavor and tender texture.  In addition to its use as a food, Maitake has been researched extensively for its medicinal properties, specifically in the areas of cancer and diabetes.

Maitake, with few look-alikes, is certainly one of the safest mushrooms to harvest.  Look for this gem under oak trees (and make sure you circle the tree … you may be pleasantly surprised to find a second or third), late summer through autumn.

To learn more about the Maitake mushroom, I encourage you to check out this video I created on its identification, health benefits, and more!

4. Oyster Mushroom (Pleurotus ostreatus)

Oyster mushrooms are popular amongst both mushroom hunters and cultivators.  To positively identify Oysters, one only needs to visit a grocery store and observe these mushrooms in bins or clamshells.

Still, many features ought to be noted before harvesting Oyster mushrooms in the wild, and once learned, you’ll have easy access to wild fare many months of the year.

Oyster mushrooms are edible fungi that grow in overlapping clusters on wood… usually on hardwood logs, stumps, and standing dead trees.  Rarely will you see this particular species, Pleurotus ostreatus, decomposing conifer wood… though it is possible.

Each cap is typically between 3-8” wide and shaped like an oyster.  While many Oyster mushroom species are white, Pleurotus ostreatus can be cream-colored and even grayish-brownish in color.

The underside contains whitish gills that become yellowish in age. A key feature of Pleurotus ostreatus is that its gills are decurrent; in other words, the gills run the complete length of the cap and down the stalk.

The spore print of Pleurotus ostreatus is pale-lilac to whitish.

Pleurotus ostreatus is unique in that it tends to grow in the colder months of the year —  mid-autumn, all the way through winter, and even into early spring. If you’re finding an Oyster mushroom during these colder months, and its color is tannish, grayish, or brownish… there’s a good chance you’re looking at Pleurotus ostreatus.

To learn more about oyster mushrooms, check out this video in which I discuss identification, medicinal benefits, and more.

5. Morels (Morchella sp.)

Morels (genus Morchella) are among the most prized of all wild mushrooms.  Every year, countless mycophiles scour the woods in search of these tasty, elusive fungi.

Mushrooms within the Morchella genus belong to one of 3 groups (“clades”):

• Black clade (elata)
• Yellow clade (esculenta)
• Rufobrunnea clade (which currently contains the species Morchella rufobrunnea, a Morel that appears in woodchips and landscaping settings on the West Coast from California to Seattle.)

Black Morels (in the elata clade) typically appear first.  Depending on where you live, you might see Black Morels in March.  These mushrooms grow terestrially underneath a variety of trees, including ash, sycamore, aspen, and coniferous trees, and are most commonly found in Northern and Western North America (though they certainly do grow in Eastern North America).  Disturbed areas are good places to look, including campgrounds, along roads, and in logged areas.

Black Morels can be found in burned areas as well, especially 1 to 2 years after the occurrence of a forest fire. Additionally, wetland areas can be conducive to Black Morel mushroom fruitings, especially in lowlands containing sycamore and cottonwood trees.

Yellow Morels (in the esculenta clade) are more common in Eastern North America and in the Midwest (though they do grow in Western North America). They grow near a variety of hardwood trees, including tulip poplar, ash, and dead or dying elm trees. Older apple orchards are also good places to look.

Of course, these are generalizations for both groups. Yellow Morels grow in burned areas, too. Black Morels may be found under tulip poplar trees. I have simply narrowed down the descriptions to what is most commonly observed. There will always be outliers.

Regardless of clade, Morels generally demonstrate these physical characteristics:

• Honeycomb-pitted caps made up of a series of pits and ridges.
• Entire mushroom (cap and stem) is hollow from top to bottom.  This feature is easily observed when each mushroom is cut in half lengthwise.

These features, once learned, will help you clearly separate “true” Morels from their look-alikes, including false morels, thimble morels, and stinkhorns.  False morels of the genus Gyromitra tend to retain a darker shade of red and have a wrinkled, brain-like, or convoluted cap.  A few mushrooms in the Gyromitra genus are known to be toxic (to a degree).  Thimble morels (Verpa spp.) have free, “skirt-like” sides, and stinkhorns (Phallus spp.) have a sack or volva at the base and are generally quite foul-smelling.

For more information on finding and identifying morel mushrooms, check out a very detailed article on this blog: How To Find And Identify Morel Mushrooms

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If I had to include additional easy-to-identify mushrooms, I would extend this list to boletes, chanterelles, puffballs, and shaggy manes.  The ones that made the final cut, however, are those that I have found to be the easiest to identify.  I hardly need to think twice before bringing these delectable fungi home.

The mushrooms that earned their ranking are also the ones that, when taught to other beginning mushroom hunters, are identified with confidence and ease.  If you are just starting on the road to becoming an ardent mushroom hunter, use this list as a guide for helping you along your journey.  Remember, however, that the descriptions here are not complete and are only meant to briefly discern the listed mushrooms from their potential look-alikes.

A good habit (actually, an extremely wise habit) is to cross-reference your mushrooms with other resources, and always be absolutely positive with your identification before ingesting wild mushrooms in any form.  Your safest bet is to have an expert identify, or confirm the identification of, your specimens.  A quick online search will yield local mycologists as well as online forums to assist in the identification process.

There, that eases the fear of wild mushroom hunting just a little bit, wouldn’t ya say?

Thanks for reading, and as always … happy foraging!

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—Adam Haritan