Common Edible Mushrooms

Black Spore Print
GENUS Coprinus
Some authors state that the generic name Coprinus is derived
from a word meaning dung and that it refers to the habit of several
species that grow almost exclusively upon dung. Thomas,
however, in the Field Book of Common Gilled Mushrooms (see
page 119) states that the word means filthy and probably refers
to the transformation of the gills into a slimy liquid. The genus is
characterized (i) by black spores and (2) by a unique method
of liberating these spores. The gills are so close together that
they almost touch, and it is doubtful if many spores could be
liberated were it not for the fact that the gills liquefy; this seems
to occur through a process of autodigestion, the fungus producing
enzymes that digest the cells of the gills and cap. This liquefaction
begins at the bottom edge of the gills and progresses upward,
the cap widening out gradually and the gills separating
slightly during the process. The spores mature and are liberated
just ahead of the advancing zone of liquefaction and thus float
away in the air, although many are found in the liquid also.
All the common large species of Coprinus are edible, being of
good flavor and very delicate texture. (A word of caution, however:
some people have become ill from eating Coprinus after
taking only a small alcoholic drink.) Their only drawback is that
they must be picked before they mature and used almost at once.
Since after they once appear above the ground they mature in a
few hours to a day, one must practically be on the spot when they
come up. If they are kept for more than a few hours after picking,
one has, instead of mushrooms, a watery black mess.
Eminently edible: COPRINUS ATRAMENTARIUS
(Inky Cap)
This species (Figure 49) is somewhat less common than the
two following but is still found frequently enough to deserve inclusion
here, especially since it is also of choice quality.
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