Watching a Laetiporus cincinnatus (Chicken of the Woods) grow

Interesting to see the stages of growth.

Whats the difference between Chlorophyllum rhacodes and Chlorophyllum molybdites?

One is a poisonous mushroom the other is a common and tasty mushroom, but which is which?

Chlorophyllum rhacodes, commonly known as the shaggy parasol is a common edible mushroom mainly found in Europe.

Chlorophyllum rhacodes - Shaggy Parasol

Its pretty common and can be readily identified:

• The most distinct characteristic is size, these mushrooms can be up to a foot tall, and there parasol top is huge.
• Secondly, the distinctive cap. Its "shaggy" appearance comes from flaked dark skin on the top of the mushroom exposing a lighter colour underneath.
• Thirdly, they have brown spores, NOT green which will become important later on in this article.

These mushrooms a deemed safe for new mycologists in Europe as the main mushroom that can be confused which is poisonous only occurs in the US, although there has been one report in a greenhouse in Scotland. This is Chlorophyllum molybdites, (or false parasol) the most commonly consumed poisonous mushroom in temperate areas of North America. The main difference is the development of green spores after a spore print and a greenish hue to the colour of the cap.

Chlorophyllum molybdites - False Parasol

The above picture is the only one we could find of the False Parasol, however it looks almost indistinguishable. Therefore, if you pick a parasol in EU or US, best to do a spore print to look for the development of green spores.

How to identify bolete mushrooms

Boletes are readily recognisable as the do not have gills, but little spore holes on the underside of the cap. You probably have seen them before but called Porcini or Penny Bun mushrooms. The most common boletes to look out for are:

Two Colour Bolete

And

Old Mans Bolete

Most boletes are edible. How to spot a poisonous bolete: 

• The under side of the cap is blood red
• The top of the cap is pure white (this would be a devils bolete) 
• They DO NOT turn blue when bruised

Uk Mushroom Hunt

Beautiful Bunch of Mushrooms - Dave Gillepsie, http://reactivist.co.uk/

Hmm... from left to right, clockwise.

• Devils boletes - no gills, yellow underneath, red stalk, however brown on top, Devils Bolletes are usually white on top.

So what is it? Could be http://en.wikipedia.org/wiki/Boletus_calopus however, these are inedible. Hmm...

• Shaggy Parasol Mushrooms - Chlorophyllum rhacodes, pretty common.
• Beef Steak Mushroom - found on an Oak tree.

Mushroom Exam Website

Would you like to learn how to identify mushrooms which are edible? Do you want to know what the top toxic mushrooms are to avoid? Why not join up to our online mushroom course website?

Storing morel mushrooms in the refrigerator

Storing morel mushrooms in the refrigerator 

There are a number of procedures that one may take in preparing morel mushrooms for storage. 

• The first of those is to clean the mushrooms then wrap them in a damp towel or cloth and store them in the fridge.
• The second way is most common in Missouri. After the morel mushrooms have been cleaned, they are placed in half filled plastic containers with water. The containers are closed with a lid and refrigerated. Depending on the person, the end result for the morel mushrooms could be mushy but again for others it serves right. 
• The third way consists of storing the morel mushrooms as though one was going to cook them. You take the cleaned morel mushrooms and soak them in salty water overnight placed in the fridge. Rinse them to remove the salty water and any dirt. Cut them into appropriate sizes and let them drip. Mix some eggs with some milk then dip the pieces of morel mushrooms into the mixture so that they are well coated. Drain the excess liquid and roll them in a bag of floor so that they are evenly coated. At this point you put them on a refrigerator shit ensuring that they do not touch each other. You can now put them away into the refrigerator. Some people prefer to have them in a deep freezer and when they are frozen solid, they are then transferred to the refrigerator or the freezer box. 

Mushrooms can stay up to a week in the refrigerator before they are used for a meal. 

Top 10 most tasty / delicious mushrooms

There are a wide range of mushrooms that can be found in the forest or even at your local supermarket. In this article we will run through the top 10 focusing on way you can get hold of them, what they taste like what recipes work best:

1. Chicken of the woods - this little baby is extremely tasty and is renowned for tasting like chicken, I have had bad experiences finding them in the woods so make sure that you wash it and thoroughly cook it before eating. Unfortunately it's very tough to get these from supermarkets you really have to forage them although there are some meat substitutes (like Quorn) made from similar mushroom species which taste similar.
2. Truffles - these little bad boys live underground, almost like a potato it is difficult to spot with the naked human eye. Often a dog or a pig is needed to smell them out and then you need to dig them out of the ground before the animal munches them up. Once you find one of these delectable little tasty balls, all you need is a very small piece to make pasta taste delicious. If you cannot find one foraying in the forest you can buy them from upmarket delicatessens, although they are notoriously pricey because they are difficult to cultivate. This makes them a true delicacy which some have called the king of all fungi. The Associate Press reported that a real estate investor and his wife from Hong Kong have paid $160,406 for a gigantic Italian White Alba truffle which is reportedly the world’s most expensive ever. The most expensive truffle weighs in 1.51 kilograms (3.3 lbs).
3. Portobello mushroom - has a taste and texture very similar to meat, it contains a lot of umame and has an intense almost smokey flavor. The favorite uses for Portobello mushrooms are to slice and grill, roast or broil them. Portobello mushrooms are often used as main dish, replacing meat.
4. White Button mushroom  - like most mushrooms has an earthy, nutty taste and a light and tender texture when cooked. White Button mushrooms are extremely common and you can often find them in your local supermarkets of generously spread on pizzas and pasta dishes. Other favorite uses for this mushroom is to stuff and bake them, or slice raw on salads.
5. The Shitake mushroom has an earthy, woodsy, slightly smoky flavor and meaty texture. The favorite uses for Shitake mushrooms are in soups, pasta dishes or added to stir fry. Shitake mushrooms pair up well with any pork or chicken dish.
6. Enoki mushrooms are white and look similar to a cluster of bean sprouts. Enoki mushrooms have a sweet grape-like flavor and crunchy texture. A favorite when used on salads and sandwiches for a crunchy taste of sweetness.
7. Grey, blue and brown Oyster mushrooms have a delicate oyster-like flavor with a velvety smooth, meaty texture. Favorite uses for the Oyster mushroom are to roast or sauté them in olive oil with garlic and your favorite fresh herbs they can also be chopped up finely and added to soups to give them a more Asian flavour.
8. Morels are elegant and delicate in mushroom flavor. I think people often prepare them in ways that destroy their flavor. One of the better recipes we have used which emphasises their flavour is to roll morels in egg wash then in cracker meal made from saltine cracked and shallow fry them....or stew them like a carbonarra sauce and add bourbon and sweet young potatoes. "Where a porcini is like heavy metal...morels are more like jazz."
9. Porcini have a strong nutty flavor, this is an incredibly popular gourmet mushroom and is often dried as the flavour lasts. You can rehydrate them from dried however, the are so much more meaty and succulent from fresh.
10. Chantrelles have a pleasantly aromatic fleshy wild mushroom shines like an exotic golden bouquet when seen from a distance against the drab autumn forest background. 

Top 3 most deadly mushrooms

Mushrooms can be delicious but they can also extremely dangerous. In this article we are going to explore the top 10 most poisonous mushrooms in the world and how you can go about avoiding them.

1. Destroying Angel is very similar to that field mushroom that has a whiter appearance. You can distinguish this mushroom from the field mushroom because it is usually in season between August and October, it's typical features include gills which are never grey or brown and they also have a veil around the volva.
2. The ominously named Death Cap is in season between July and October. The most distinguishing feature this is its olive-green cap which is lighter than margin, the stem is always hollow and branded like a snakeskin. The Death Cap is sometimes confused with the Charcoal Burner, but good way to check the difference is charcoal burners have waxy gills.
3. Another, commonly misidentified, deadly mushroom is the Funeral Bell and the two toned Pholiota. The Funeral Bell usually forms dense carpets and their stems form individually, there is also a smell  of flour which the two toned Pholiota does not smell of.

New Mushroom Identification Website

Hi Guys,

Just a quick note to say that we have launched www.mushroomexam.com with a little help from the Krugerone.com guys. The site is intended to teach wanna be mycologists how to identify key mushrooms that can be found in the US, UK and mainland Europe.

Enjoy!