Right now through early fall is a great time to seek out some edible treasures in the woods — yes, wild mushrooms.
Many mushroom species thrive in warm, wet environments. We’ve certainly had plenty of rain this spring and summer to support these growing conditions.
I’m no Greg Marley, but I’m fairly experienced in foraging for some of Maine’s most popular edible mushroom species. A foodie at heart, my motivation to identify any mushroom species is to know whether or not I can eat it.
Many people like the idea of doing the same, but are terrified of getting sick, or worse, hospitalized because of life-threatening toxins.
First, it’s important to note that mushrooms are often identified based on their gills or “false gills,” which are thin, papery structures that hang vertically under the cap, as well as their scent and spore print. If you’re unsure whether you have a particular mushroom, you can leave it in a container lined with tin foil. Cover it, and wait several hours to determine the spore color. This article has more details.
There are several species that are both common and easily distinguished from anything toxic. I encourage you to challenge yourself by starting your mushroom identification with the following species: golden chanterelles, lobsters and black trumpets.
Golden chanterelles
Golden chanterelles are likely the most recognizable and abundant mushroom species in Maine. In my opinion, they taste like buttered noodles and are a great addition to pastas and meat dishes.
Aside from the golden color they’re named for, this species grows 3-4 inches tall and wide, and has an apricot-like aroma. The mushroom cap is thick and wavy, and the top is smooth. They are trumpet-shaped, and the false gills on golden chanterelles are forking folds that run partially down the stem. The flesh is white to yellow-white.
Chanterelles are not to be confused with false chanterelles, jack-o-lanterns or scaly vase chanterelles — don’t eat those ones. They will cause severe gastrointestinal distress.
Jack-o-lanterns grow in clusters, are a dark orange color, they grow directly from wood and their flesh is orange.
False chanterelles have more uniform and rounder caps, are generally a deeper orange color and lack the fruity smell goldens have. Their stem is also thinner and more hollow. The most reliable way to distinguish them is by examining the underside of the cap. While golden chanterelles have thick, forked ridges that look like veins, false chanterelles have thin, crowded, knife-like gills.
Scaly vase mushrooms have a hollow stem and a deep funnel or vase-like shape. The surface is covered with scaly patches and they can grow much larger than golden chanterelles.
Golden chanterelles are typically associated with the roots of various conifer and hardwood trees, and I recently spotted some just emerging from the soil. Often I find them along the banks of a stream or brook, but they can be found in both uplands and lowlands. They do not grow on trees and are often found near moss.
Lobsters
Lobster mushrooms are also named for their color (bright orange-red like cooked lobsters), and also their fish-like scent, which is most obvious when you break them apart. These are denser mushrooms than chanterelles, and when diced and fried, remind me of home fries.
These mushrooms are short, with irregular caps that are often semi-cup-shaped or concave, and they don’t have gills.There is no separation between the cap and the stem. The way they grow and fan out resembles a scallop shell. They have a firm, ridged surface unlike chanterelles and many other species that are delicate. When cut, the inner flesh of this mushroom is white.
There’s really nothing else that looks like a lobster mushroom.
If they feel light when picking, break them apart to see if insects like gnats, or mollusks including snails and slugs have gotten to them first. I find this species in particular gets invaded by these critters more than others.
Lobster mushrooms are found singularly or in clusters, grow on the forest floor, not on logs or trees and are often found beneath hemlocks.
Black trumpets
Black trumpets are gray, brown or black, funnel-shaped, and typically grow in small bunches. They can range from 1-6 inches tall. These mushrooms have thin flesh that’s easily broken, forked ridges on the sides, a hollow center and a fruity aroma. Their flavor is smoky and rich.
There are no poisonous look-alikes.
Trumpets can be found near decaying wood, and often in beech, oak and hemlock forests.
Mushrooms that are old, have insects or microbial growth can cause stomach upset. It’s best to keep them in a paper bag in the refrigerator before consumption to prevent bacterial growth.
As with any wild mushroom, don’t consume it if you aren’t 100 percent sure what it is. With any new food it’s good practice to just eat a small amount at first to see how you react. Make sure they’re cooked properly, and don’t try any raw. You can use a salad spinner to remove excess dirt.
Some of the books I quickly reference for identification are ‘ Edible and medicinal mushrooms of New England’, ‘ M ushrooms of the Northeast: a simple guide to common mushrooms’ and ‘ National Audubon Society field guide to North American mushrooms’.
Keep an eye out for these three unique and delicious gems the next time you’re out in the woods with your dog, while hiking or even while scouting for deer season. Good luck, and happy foraging.
