Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi

Chapter 6: EDIBLE MUSHROOMS.

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About This Book

A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.

EDIBLE MUSHROOMS.

Red-fleshed Mushroom. Fig. 1.

(Agaricus [Amanita] rubescens.)7.

This species is generally abundant in all woody places, making its first appearance in early summer and continuing till late in the autumn. It is known by its brown warty top, its white gills, and perfect ring encircling the bulbous stem. It frequently attains a large size, and its whole substance, when touched, bruised, or broken, becomes sienna-red. This species is one of the most beautiful as well as valuable of all the British Agarics. If care be taken to select young and fresh specimens only, when prepared for the table, it will prove a very light and delicate addition to any meal. Mr. Berkeley does not subscribe to the excellence of this species; but as far as my own experience and that of many friends go, I well know it to be delicious and perfectly wholesome. Mr. Penrose writes me: “Old specimens are very indigestible.” This I imagine contains the whole secret of its questionable name amongst some who have (or have not) tried it.