Common Edible Mushrooms

WHITE SPORE PRINT
contain dozens of specimens, and it is not uncommon to see the
sides of old dead trees and rotten stumps almost covered with them.
They are not injured by drying and will remain on a tree for
weeks in perfectly good condition unless invaded by beetles. Because
of their toughness they are more suitable for flavoring gravies
and similar dishes than for solo consumption.
GENUS Pleurotus
Translated literally, the word Pleurotus means side ear, a term
apt enough because some of the kinds included in this genus are
more or less ear-like in shape and are attached to the wood from
which they grow by means of a lateral, or side, stem. The genus is
supposed to be recognized by (i) the white spores, (2) the stem
attached at the side of the cap, or at least off center, and (3) the
fleshy or tough texture of the cap, but actually there are no certain
marks by means of which one can know the genus. Two of the
common edible species, however, can be recognized easily.
Eminently edible: PLEUROTUS OSTREATUS (Oyster
Mushroom)
The cap of this fungus (Figure 37) resembles an oyster in
shape, whence the name, but the resemblance goes no farther, although
the oyster mushroom makes excellent eating. Since it
usually grows in clumps weighing a pound or more, each including
five to ten fruit bodies, it is a good mushroom to become
acquainted with. The cap is kidney- or oyster-shaped when viewed
from above, with a short stem tapering downward from one side;
it may be from 3 to 6 or 8 inches wide, projecting 3 to 5 inches
outward from the place of attachment and sloping downward
from the margin to the stem. The upper side is white or ivorycolored
and quite smooth. The gills are white, and the white
flesh is soft and spongy.
The only complaints that might be made against this species
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