Mushrooms and Mycology
RESEARCH
THE STUDY OF FUNGI
08.15.22
Mushrooms are the fruiting body of a fungus that contains the plant's reproductive spores. In other words, they are the fruit of fungus that facilitate the organism's ability to reproduce. The actual fungus resides under the ground as a network of threads known as hyphae. When two compatible hyphae meet, they can form a mycelium, which allows for the fruiting of a mushroom. Although they are characterized as members of the plant kingdom, they lack chlorophyll, and subsequently cannot photosynthesize. They rely on organic matter as their food source and are divided into three separate groups on the basis of how they get their nutrition. Here in Missouri, there is a robust ecosytem of mushroom and fungi. There are more than two thousand mushrooms in Missouri identified. The fungi kingdom is estimated to contain up to 3.8 million species, but only about 148,000 have been described. Furthermore, the region has a robust sustainable mushroom agriculture as well which produces oyster mushrooms, lion's mane, and other edible mushroom on a commercial level. Take a walk in almost any part of Missouri, and you are bound to find some sort of mushroom on the earthen floor.
[Anatomy]
Cap [PILEUS]
The cap is the uppermost part of the mushroom and provides support for the pore bearing surface. The cap of a mushroom can vary wildly between species. The shape, texture, moisture level, color, and smell can all help distinguish mushrooms on account of their cap. The surface layer of a cap is known as the cuticle, and the mushroom’s flesh lies underneath.
Ascus
The spore-bearing cell produced in Ascomycetes which normally consists of 8 individual spores, although the number (and shape) of the Ascus and respective ascospores can vary.
Basidium
The spore-bearing cells produced in Basidiomycetes which thus produce Basidiospores. Basidiospores can range anywhere from 2 – 8 on any given mushroom.
Gills [LAMELLA]
Gills are home to the spore-bearing Ascus for some mushrooms.. Gills radiate out from the stalk either at direct 90-degree angles (adnate) or obliquely at 45-degree angles (adnexed). However, keep in mind not all mushrooms have gills. Mushrooms classified as Basidiomycetes, like Boletes and Polypores, are unique for their lack of Gills, and have a “tube layer” of vertical fleshy columns under their cap. The Basidia (the microscopic spore-producing agent) are located within the walls of the tubes.
Stalk
The stalk usually stems from the center of the cap of a mushroom, but they can also be located off to the side (lateral), or nonexistent, which normally means they are growing on wood where the spores have adequate elevation to fall.
Veils
A membrane that protects fledgling parts of a mushroom (specifically the gills or the entire mushroom in an immature state) The veil is ruptured as the mushroom grows. A veil which covers the entire mushroom is known as universal, whereas it is partial if it only covers the gills of the mushroom. When veils are broken, the leftover portion near the top of the stem is known as a ring. The leftover portion of a universal veil which looks like a cup at the bottom of the stem is known as a volva.
Edible Mushroom Types
Always practice caution when gathering mushrooms for the table. Follow these tips to help ensure a positive experience all the way from forest to fork.
Collect carefully. Carry a digging tool and a roll of wax paper (not plastic wrap, which hastens decay) in a flat-bottomed basket. This kit will allow you to collect entire specimens (including the base), keep them separate, and avoid crushing them. Record field details for mushrooms that need to be identified: where the mushroom is growing (on wood, soil, or decaying organic material), habit (single or in clusters), the color of the various parts of the mushroom, and distinctive features such as staining or bruising. Take only fresh, young specimens, and wrap them so that different species are kept separate.
Check and double-check the identification. To be completely confident that a mushroom is edible, make sure that all the features of the mushroom in hand match those described in this guide. If all but a few features match, the mushroom may be a similar-looking yet poisonous mushroom. Be sure to inspect every mushroom. It is easy when gathering mushrooms to harvest a similar-looking yet different and potentially dangerous mushroom. Give each mushroom a thorough inspection. Try a small amount first. Even popular mushrooms like morels can make some people sick. If you have never eaten a certain kind of mushroom, try a small cooked amount of it first, then wait at least 24 hours before eating more.
Never eat a raw mushroom. To rid mushrooms of insects, slice them lengthwise and soak them in salted water for a few minutes. Cooking will kill any harmful bacteria that might be present.Many edible mushrooms are good to eat for a short timeframe. If the mushroom is soggy, has a foul odor,and /or is darkening or changing in color, leave it. If you are in the slightest doubt of the identification of a mushroom, don’t risk eating it.
Chantrelle [Cantharellaceae]
Chantrelle’s are well known for being popular edible mushrooms. These mushrooms are generally orange or yellow and convex or vase-shaped. Their lack of gills can be slightly misleading, as the underside of the mushroom will feature gill-like ridges or folds where spores are produced.
Morels [Morchella americana]
The most widely recognized edible mushrooms in Missouri, morels have a honeycombed cap with black to brownish-black ridges and yellowish-brown pits. The stem is sometimes enlarged at the base and is completely hollow. The caps on morels are elongate and conical with vertically elongated ridges and pits. Spores are white to cream colored and located inside the pits.The size of morel mushrooms can vary, ranging from 2–12 inches Tall. Morels are found on the ground in a variety of habitats, particularly in moist woodlands and in river bottoms. They are often associated with ash trees, dying elms, and apple trees, although they are found elsewhere under both hardwoods and conifers. Morels typically appear from March to early May.
Lion’s Mane [Hericium erinaceus]
A round, beardlike mushroom that is an unbranched mass of long, hanging, toothlike spines. Bearded tooth is white when young but yellows with age. A stalk is not present; spines hang evenly from a central base. The spore print is white. A bearded tooth mushroom may grow quite large, as much as a foot across. Each spine is ½–2 inches long. Bearded tooth is found growing on trunks of living hardwood trees and on fallen trees and logs during late summer and fall [August–November]. Only young, white specimens should be eaten; older, yellowed ones are sour. Although it is a distinctive mushroom, comb tooth [Hericium Coralloides] is a closely related species that is more open, with branched spines. Fortunately, comb tooth is also a good edible when young and white.
Oyster Mushrooms [Pleurotus ostreatus, P. pulmonarius]
A gilled whitish, grayish, or tan cap with a stubby, off center stalk. The cap is shell-shaped, semicircular to elongated like an oyster and has a smooth, sometimes wavy margin. The gills are narrow, and their attachment descends along a short, thick stalk. Spores are white to grayish-lilac. Two species are referred to as oyster mushroom, and both are edible. Both species look alike. P. ostreatus is pale to dark brown and favors cooler weather in spring and fall, while P. pulmonarius is white to pale tan and appears in the warm summer months. The cap is 1–8 inches wide with a stalk up to 1¼ inches long and ¾ inch wide. Oyster mushrooms grow year-round and always on wood. They sometimes appear to be growing out of the ground, but they are attached to tree roots beneath the soil surface. Because there are a number of similar-looking species that grow on wood, confirm the identification of oyster mushrooms by making a spore print. Most species that get misidentified as oyster mushrooms are not dangerous, but they may be woody or unpleasant tasting. Watch out for the small black beetles that sometimes infest this mushroom.
Chicken of the Woods [Laetiporus]
The bright-orange caps of these mushrooms make them the easiest edible to spot. The caps do not have a stalk and are flat and shelflike, with a fleshy texture. Young mushrooms have vibrant color but fade to a peach or salmon color with age. The spore print is white. Chicken of the woods can range in size from 2–12 inches wide. This mushroom is found on dead or dying hardwood trees, stumps, buried roots, or living trees. It can be found in summer and fall [May–November] and rarely found in the spring, depending on weather conditions.Chicken of the woods is usually found growing in large clusters of overlapping caps. The distinctive color and growth pattern of chicken of the woods makes it difficult to mistake it for any other mushroom. However, it does cause a mild allergic reaction [swollen lips] in some people. If you’re eating it for the first time, cook and try a small amount to determine if it will cause an allergic reaction.
Hen of the Woods [Grifola frondosa]
This mushroom resembles a large ruffled chicken sitting at the base of a tree. The caps are spoon-shaped and grayish brown on top and white beneath. They form large clusters with a short, off-center stalk. The spore print is white.A single clump of hen of the woods can grow to an enormous size [up to 3 feet wide] and weigh up to 100 pounds.Hen of the woods are found growing on the ground at the base of trees and stumps. They are most often found at the base of oak trees during the fall [September–November] and in hardwood forests with mature and aging trees. Once you find hen of the woods, be sure to return — it often repeatedly grows in the same spot. Grows as a single large, circular cluster.Many gilled mushrooms grow in large clumps; however, hen of the woods does not have gills, making it easy to distinguish from other similar-looking mushrooms. Hen of the woods has no poisonous look-alikes, but there are some similar species of pore fungi that are tough and inedible. If what you have tastes leathery or otherwise unpleasant, you probably didn’t pick a hen of the woods mushroom.
Sources: Missouri Department of Conservation