Common Edible Mushrooms

The Foolproof Four
From the more than fifty common edible mushrooms described
in this book, we have selected four kinds as being the most easily
and surely recognized, most abundant and widespread, and most
desirable in flavor and texture. All four have definite characteristics
that positively distinguish them from doubtful, inedible, or poisonous
kinds, and even from other edible kinds. Once he learns their
few distinguishing marks the beginner can gather and eat these
mushrooms without fear or hesitation and with the assurance that
wherever he may be he is enjoying the best that: mushrooms have
to offer. All are common throughout much of the United States
and Canada; all rank high in edibility and lend themselves to varied
ways of preparation. They are among the elite of the mushroom
world.
All four of these mushrooms are also described and illustrated
in the following section, but a brief, concise synopsis of each should
be especially valuable to the beginner who wishes to be sure of a
few kinds before he has gained the experience arid confidence that
will enable him to know the others equally well. The experienced
mycologist, too, can use this section to initiate his friends into a
fascinating pursuit.
Morels, or Sponge Mushrooms
The illustrations (Figure i and Plate 4F) show the general shape
of morels far better than words can describe it, and although the
several different kinds of morels differ somewhat in shape and size,
nobody who has seen even a picture of one can confuse morels
with any other plant. The irregular pits and ridges of the cap are
the distinguishing feature. The plant stands from 2 to 6 inches high,
the cap forming the upper half or two thirds and the stem the remainder.
The cap is tan to brown, the stem somewhat paler, and
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