Common Edible Mushrooms

ABOUT MUSHROOMS
Those starting from scratch might do well to restrict themselves to
"The Foolproof Four" for a time. As knowledge is gained and confidence
increases, go on to those in which spore color is a necessary
identifying character. Since all the characters other than spore
color can be determined readily in the field, compare your specimens
with the pictures and descriptions in the book as you find
them, leaving only spore color to be determined at home. The
pictures do not show comparative sizes, but the range in size of
each kind is given in the text.
When you set out on a mushroom-hunting expedition you
need no equipment other than a clean cloth, a basket or a paper
bag, and a sharp knife. But don't let your rapture at discovering
a fine clump of gilled fungi, or puffballs, or shaggymanes,
allow you to pull them up carelessly and throw them helterskelter
into the basket or paper bag. You need to be sure not
only of the kinds you pick but of their age and condition. Avoid
those that are old, limp, and flabby, for in all probability they
have already been partly decomposed by bacteria, and some of
these bacteria or their decomposition products may be harmful.
When you have selected a ripe, plump specimen, cut off the
stem neatly just above the ground. Then wipe the cap with your
cloth and remove from the under surface any debris that may be
present. Ordinarily the gills are clean, but small beetles or an occasional
slug may have got in among them. These interlopers
should be removed on the spot, even though you are intending
to make a spore print when you get home.
Now that you are certain that the outside of the mushroom is
clean, break open the cap, split the stem lengthwise, and examine
each one for the presence of fly or beetle larvae. If only the stem
is infested, it can be broken off and discarded, but if you find
maggots in the cap by all means throw it away. When the mushroom
has thus passed inspection, put it in your bag or basket. It is
well to segregate the tender and tough kinds, perhaps by making a
paper partition in your basket or by taking along an extra paper
bag, for you have to sort them anyway before cooking them.
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