More mushrooms

Coprinus Atramentarius mushrooms grow on rotting wood or other organic matter and they are edible. However, they must not be eaten with alcohol as it contains coprine (antabuse) that causes stomach -ache and other unpleasant symptoms. It, as well as most other members of the coprinus genera, deliquesce to a black ink and then they are no longer edible. Coprinus micaceus is much like the C. atramentarius but is smaller and daintier. It grows in large clusters often at the base of a tree.

Another Coprinus is the Shaggy Mane (Coprinus comatus) which can be found growing on organic matter under hard packed soil. There was an annual crop of Coprinus comatus in the median on Taylor Ranch Road. It was growing on organic matter that had been put in when the road was built and was later covered with blow sand. It is no longer producing fruits. They were quite tasty and abundant several years ago.

A number of the Lactarius species are found in New Mexico. When cut some secrete a blue liquid that stains the tissue greenish. Others may have orange, white or even clear secretions. Many of this family are edible but some have a very hot reaction and could be used only as a seasoning such as instead of pepper. Lactarius speciosus (on the left) has orange liquid secretion, which also turns to green. It is an excellent edible with a nutty taste.

These pretty yellow fungi are Armillaria straminea. They are edible but may be flavorless. This is from the same genera as the worlds largest known living organism which covers hundreds of acres. Most of the organism is unseen because it is the mycelium that is underground or in the roots and trunks of trees. This same fungus produces abundant edible fruiting bodies that are called honey mushrooms because of their color. The scales on the stem and edges of the cap are characteristic of the genera.

The main characteristic by which one can know the russula family is the brittle stems and tissue. Many of the Russulas are edible but few are eaten as they are hard to identify. This mushroom has a white cap but it is usually covered with dirt and/or pine needles from growing in ‘"mush rumps"’. A number of this genera have bright red to dark red caps that are very difficult to divide into species.

Another major family of fungi are the Cortinarius. These have the edges of the cap attached to the stem by tiny hairs. As the cap expands the hairs are broken and hang down on the stem of the fungus. They become stained a rusty brown by the falling spores. Although some of this family are toxic others are good edibles but like the Amanitas only the expert mycologist can identify them and they should never be eaten by the amateur.

Many people come to New Mexico to collect our Boletus edulis (on the left) and Boletus Barrowsii (second, on the right). They are large, meaty fungi that dry well and are staples in many gourmet recipes. They also are imported dried from Europe for specialty markets. It is fun to collect them because of their large size and their abundance in the forests. In a good season it does not take long to collect a basket full. Not all of the genera are edible. Some of the red pored species can cause stomach distress but are not deadly like the amanitas.

Cantharellus cibarius is commonly called the chanterelle. It is a much sought after edible fungus with a spicy apricot flavor and smell. The mycelium is perennial and is symbiotic with certain forest trees. Some fungi including this one are allergenic for some people. It can be found in the same locations year after year. The quantity is determined by the amount of rainfall.

All true puffballs are edible. They range in size from tiny to very large. The inside should be white and look much like a marshmallow. The largest ones can be found in pastures and they can be seen for a long distance because of their size and the pure white color. If they have a very thick skin they are not puffballs and may be inedible.

Rather than producing their spores on gills or in pores, the ascomycetes produce spores on their surfaces. Some of these fungi are edible but most are too small to even consider as food. Auricularia auricula is an ascomycete that grows on wood and is commonly called wood-ears. It is edible but rather flavorless. It is eaten for the crisp texture. It can be purchased dried at specialty or import stores.

Phallus impudicus is also a common yard mushroom. It can usually be found just by the smell, which is much like rotten meat. Flies, attracted by the smell get the sticky spores on their feet and spread them around. It has a spongy texture and is often mistaken for a morel. People who are upset with their presence may pick them as soon as they find the white caps coming up and pick them before they open and dispose of them, this may help to reduce the numbers as they will not then be able to sporulate and spread further.

The spring morel is the most sought after of all mushroom. It is fairly easy to identify, it occurs when there are relatively few other mushrooms, it is found in old orchards and other easily accessible places. It is also very tasty and dries well. There are areas that produce them abundantly in the spring and collectors gather them in huge quantities and ship them out of state to markets around the world. There are even Internet web sites devoted solely to tracking the appearance of the fungi in the various states. This picture is from one such site. We seldom find this species in New Mexico and no one will tell you where to look lest you find their favorite hunting spot.

This fungus that does not have stem, cap or gill layer is a hollow cup-like fungus. It is sometimes eaten but is very difficult to clean as it grows under ground and the outer surface is covered with dirt. As it emerges from the soil the cup usually ruptures. I have collected it many times but have never eaten it. Perhaps one day I will try it.

There are becoming more and more species of mushrooms available at the local grocery stores. Some of them have fanciful names intended to make them more salable. Most are varieties of common species that have long been eaten in other countries. The Portobello is just a more mature version of the common white button mushroom. Being more mature it is also more flavorful.

Collecting fungi can be profitable. A 1 oz. package of dried wood ears can be purchased at a local grocery store for $2.99. The same fungi could be found in the forest in wet years, for the cost of the trip. Over 700 species of mushrooms have been identified in New Mexico forests and deserts. Many more remain to be found and identified. To view the list of New Mexico mushrooms follow this link. New Mexico Mushroom Species

Mushrooms Demystified by David Arora, published by Ten Speed Press is the best source of information for western higher fungi. Other references will also be helpful and there are many. Build your own library, collect and dry specimens. Join a mycology society.

Now, how do you answer the question at the beginning of this treatise? How can you get rid of the mushrooms growing in your lawn? The answer is, you can’t. They will be there as long as there is a food source (organic matter) and sufficient water for them to grow and produce fruiting bodies. Those hated fungi may be a highly desirable species that you would pay top dollar for at the grocery store. Learn to identify them and to appreciate their unique beauty.