Mushroom Hunting
With Tom Nauman
Okay, it's not a very original name for an article. And, this being the first of hopefully many monthly articles, it's the opportune time to give it a unique and catchy name. But, after several weeks of consideration, I've decided that the title should describe exactly what the story is about. And, the title "Mushroom Hunting" describes it best.
My interest in mushrooms goes back some forty plus years to a day that I can't remember. I'm sure it was some member(s) of my family who let me accompany them on a morel hunt and we must have found some or it wouldn't have held my interest as long as it has. The taste of the morels also helped hold my interest! Thereafter, morel hunting became a perennial adventure to be enjoyed with anyone who had the "mania."
The years went by and my knowledge of how and where to find morels increased. But the more I discovered, the more I wanted to know--not just about morels but all mushrooms. Until one day in late 1992 (a true morel maniac thinks about them year-round) it struck me that there must be thousands of 'shroomers out there that were starving for more (and accurate) information.
My quest had begun. My wife, Vicky, and I began by starting our company appropriately named Morel Mania. My purpose here is not to advertise, but any documentation of what I do would have to mention the company. We began by creating mushroom products and finding mushroom books to sell. And we read every word on every page of every book. Being in the business gave us an excuse to travel and meet mushroom experts and capture some of their knowledge. We don't consider ourselves experts. Knowledgeable, yes. Experts, no. We're still learning and there's so much to know.
Over the winter months we will discuss many different aspects of mushrooms. I say we because I hope you, the reader, will become involved and suggest areas to cover. Let's start by discussing just exactly what a mushroom is.
Most would agree that a mushroom is not an animal. But they would be wrong to describe a mushroom as a plant. Any good definition of "plant" would mention: photosynthesis, producing embryos (seeds), and containing chloroplasts. A mushroom has none of the above. The mushroom is the fruit of an organism that is a member of the kingdom Fungi which also includes yeasts, molds, and smuts. Fungi do not produce chlorophyll; they get their nutrition from a host such as decaying wood. A mushroom produces spores rather than seeds. And it is not photosynthetic. In the case of the morel most of the organism is underground. The part we pick and eat is the fruit of the organism that emerges above ground. That's why mushrooms can grow in caves. They don't need sunlight.
I'll ask the obvious question that all you old-timers are pondering, "Why are there more morels after a sunny warm day in the spring?" The answer is that it's not the sun light that makes them grow, it's the sun warmth! Did you know that it's not the air temperature that's critical? It's the ground temperature. We know of several shroomers who leave a thermometer in the ground in the spring to let them know when conditions are right. It's 58 degrees fahrenheit for those of you who want to try it. I've seen pictures of morels growing in snow. What's happened is the ground warmed enough during the day to produce morels, while the air temperature dropped enough at night to produce snow. I'll let you know if I ever witness it first-hand.
Well, that's enough of the scientific stuff, let's talk about what's out in the woods right now. Our fall favorites are the hen-of-the-woods, sulphur shelf, and oyster mushrooms. There are also the giant puffballs, honey mushrooms, meadow mushrooms, and stumpies.
This is as good a time as any to discuss the use of regional names of mushrooms. Using regional names is okay as long as you are in the correct region. The problem arises when the same name applies to an entirely different mushroom in a different region of the country. For example, I've heard the term "beefsteak mushroom" refer to three different mushrooms. One of which is poisonous unless thoroughly cooked! I'll give the Latin name when possible for those of you who want to look it up in a field guide without being confused by regional names.
I'll also caution you to know what it is you are eating. You should be aware also that some mushrooms are edible to some people and not to others. When I find a mushroom I've not tried before, I check it in a minimum of three field guides. If they all say it's edible, I try just a nibble, wait 24 hours, and if there are no ill effects I then consume larger amounts. As read in The Joy of Cooking, "There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters."
The hen-of-the woods (Grifolia frondosa) is also known as the hedgehog mushroom or sheep's head. Larger grocery stores sell them dehydrated under their Japanese name of maitake. Or, if you're of Italian ancestry, you've always called them quarene. I'm sure that spelling is correct. One drawback to putting something in writing such as this is that you must spell things correctly. Well, quarene is not in my computer's spell checker. No problem. I called Lisa Camp of Henry. Lisa is a friend and fellow shroomer of Italian ancestry who would surely know. Lisa's initial response was, "Who cares, as long as you can find 'em!" Lisa then said that her dad, Papa Joe (Torchia), would know but he's in Florida. Well, Lisa called Florida. Papa Joe was gone fishing, but Mama Leanne said her brother in Ladd, Illinois, would know. The brother in Ladd wasn't sure but he was due to call his brother in Palermo, Italy, anyway and he would know. So, after several national and one international phone call, another mystery of mushrooms is solved. Thank you, Lisa and family. You're welcome, AT&T.
The hen-of-the-Woods can grow to be 100 pounds and has smoky gray to brown topped fan-shaped petals all fused at the base to a massive fleshy stalk. It grows typically at the base of oak trees or any hardwood. It seems to favor scars where lightning has bared the wood of the tree. From a distance it appears to be a hen nesting with feathers ruffled. The field guides say it's edible and choice. I agree.
The sulphur shelf (Laetiporus sulphureus) is also known as the chicken mushroom because to some it tastes like chicken. I don't agree. To me, the taste distantly resembles a morel except it's saltier. This mushroom has no poisonous look alikes. It always grows on wood in singular or multiple layers of shelves. The top of each shelf is orange while the underside is sulphur yellow. With age, the entire mushroom becomes pale in color. The field guides say it's edible with caution--young specimens only. It may cause intestinal distress.
One advantage of the sulphur shelf is that with its bright colors you
can spot them several hundred feet away. Vicky spotted one several years
ago from the car. The mushroom was growing about 15 feet off the ground
where lightning or wind took off a large branch. We went home immediately
to get a ladder.
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