Mushroom hunting, also referred to as mushroom foraging, mushroom picking, and mushrooming, is the activity of gathering wild mushrooms. These are collected for use as food (usually cooked and some only conditionally), psychotropic drugs, and dye. Analysis is required to distinguish between useful and poisonous species, often requiring advanced techniques. The practice is popular throughout most of Eurasia and Australia, as well as in West Africa and temperate North America.
Identification
Numerous field guides on mushrooms are available to help distinguish between edible or psychotropic species and poisonous or inedible species. (Outside of biotechnological applications, so-called medicinal fungi are discounted as folk medicine.) Morphological characteristics of the caps, gills, and stems of mushrooms are often essential for correct visual identification. Microscopy is sometimes needed to eliminate lookalikes. A common identification method is the spore print, in which a mushroom is placed on a surface and spores fall underneath. Mushrooms generally begin to fruit when it is both warm and moist in their region. In the North American Pacific Northwest, species shortly occur from spring to summer, but are most common in autumn. In the Southwestern United States, mushrooms can be found during the winter rains and spring. In the Midwest and Northeast U.S., they can be found from late April until the frosts of autumn. In the Colorado Rockies, they are best collected in July and August. They can be found through winter on the Gulf Coast.
Commonly collected mushrooms Many species of mushrooms are highly prized. Chanterelles, for example, are popular in both Europe and the United States. On the West Coast of the United States, they are harvested commercially. Hedgehog mushrooms, named for the spines on the underside of the cap, are also popular. Morels are another very popular edible mushroom. Lobster mushrooms are edible as well, and have a shellfish-like flavor. They also have no look-alikes. The porcini (Boletus edulis) is also edible and very highly regarded. It is very popular in Italy, and prized for its nutty flavor. The Caesar's mushroom is another edible mushroom. However, it is in the Amanita genus, and therefore one must be very careful when identifying it. It gets its name because it was popular among Roman emperors. The matsutake, another edible mushroom, is popular in Japan. It also occurs in the Pacific Northwest. There are actually multiple species of matsutakes, and the Japanese species does not occur in North America. The matsutake has a spicy aroma, which David Arora has likened to "Red Hots and dirty socks". Care must be taken to not confuse the matsutake with the extremely poisonous Smith's amanita. Many truffles are also highly prized for their unique flavor and aroma, and can sell for very high prices.
Little brown mushrooms The term little brown mushroom (LBM) refers to any of a large number of small, dull-coloured agaric species, with few uniquely distinguishing macromorphological characteristics. As a result, LBMs typically range from difficult to impossible for mushroom hunters to identify. Experienced mushroom hunters may discern more subtle identifying traits that help narrow the mushroom down to a particular genus or group of species, but exact identification of LBMs often requires close examination of microscopic characteristics plus a certain degree of familiarity or specialization in that particular group. Additionally, boring ubiquitous mushroom (BUM) describes groups of difficult to identify larger agarics, many of which are in the genus Hebeloma. Just another Russula (JAR) can refer to any species of Russula that is common or difficult to identify. Yet another Mycena (YAM) describes any of the many Mycena species that are common, nondescript, or difficult to identify.
Habitat Particular mushrooms are associated with certain conditions such as proximity to certain types of trees and habitat. Mycologist David Arora provides an exhaustive list.
By season
By tree
By habitat
Collection Although some individual species do not preserve well, many do with proper care. David Arora recommends the use of a firm container such as a basket, with lighter specimens stored above heavier ones and species being separated using waxed paper (not plastic bags, which trap moisture and cause rot); as the negative gravitropism of fungi tends to orient the gills downward, taller mushrooms must be stored upright.
Poisonous mushrooms
Mushroom hunting can be dangerous if one is not careful due to the fact that certain edible and poisonous species look alike. While some poisonous mushrooms simply cause digestive upset, others can cause organ failure or even death. Certain species in the genus Amanita, such as the death cap (A. phalloides) and destroying angel (A. ocreata), are the cause of most fatal mushroom poisonings. The deadly Amanita species contain amatoxins, which can cause kidney failure. Death caps can be mistaken for edible paddy straw mushrooms. However, paddy straw mushrooms do not occur in the United States, and are instead found in Asia. When young, death caps can also be confused with edible puffball mushrooms due to their similar shape. However, they can be differentiated if cut open. While a puffball is solid white inside, a young death cap has a mushroom shape visible. Amanita bisporigera, another amatoxin-containing Amanita species, also known as destroying angel, can be mistaken for edible meadow mushrooms. Galerina marginata and Conocybe rugosa also contain amatoxins. While Galerina marginata is rarely eaten because it is so small, it can sometimes be confused with hallucinogenic Psilocybe species. Cortinarius rubellus and Cortinarius orellanus contain a deadly toxin called orellanine, which can destroy the liver and kidneys. The jack o' lantern mushroom (Omphalatus olearius), which causes gastrointestinal distress, can sometimes be confused with edible chanterelle mushrooms. Some poisonous species, such as Amanita muscaria, Paxillus involutus, and Gyromitra esculenta, are parboiled and eaten in some places. However, P. involutus has some toxins which cannot be removed by cooking, which accumulate in the body over time and can later be fatal. While G. esculenta is eaten, parboiling does not always remove the toxins so its consumption is not recommended.
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