சசசசசசசச சசசசசச சசசசசசசச

சசசசசச சசசசசசச சசசசசசசச

• வருடம் முழுவதும் காளான் வளர்க்கலாம்

• காளான் வளர்ப்ைப வீட்டிேலேய ெசய்யலாம் அல்லது காளான் குடில்

அைமத்து ெசய்யலாம்.

• ெவள்ைளச்சிப்பி (ேகா-1), சாம்பல்சிப்பி (எம்.டி.யு-2), ஏ.பி.ேக.-1 (சிப்பி)

ஏ.பி.ேக.-2 (பால் காளான்), ஊட்டி-1 மற்றும் ஊட்டி-2
(ெமாட்டுக்காளான்) ஆகிய காளான் தமிழ்நாட்டிற்கு ஏற்றைவ

சசசசசச சசசசசச

• 16 சதுர மீட்டர் பரப்பு ெகாண்ட கூூைர ேமயப்பட்ட குடில்

ேபாதுமானதாகும். குடிைல, வித்துப் பரவும் அைறயாகவும், காளான் வளர்ப்பு
அைறயாகவும் பிரிக்கவும்.

• வித்து பரவும் அைற :25-300 சி ெவப்பநிைல, நல்ல காற்ேறாட்டம்,இருட்டு

இல்லாமல் இருக்க ேவண்டும்.

• வளர்ப்பு அைற :23-250 சி ெவப்பம், 75-80% ஈரப்பதம், மிதமான

ெவளிச்சம், நல்ல காற்ேறாட்டம் ேதைவ.

(ெதர்மாமீட்டர், ஈரப்பத மீட்டர் ேபான்றைவ எலக்ட்ரிக் கைடகளில் விற்பைனக்கு

கிைடக்கும்).

சசசசசச சசசசசச

• ஏற்ற தானியங்கள் :ேசாளம் / மக்காச்ேசாளம் / ேகாதுைம

• வித்து தயார் ெசய்தல் : தானியங்கைள அைர ேவக்காடு ேவகைவத்து, காற்றில்

உலர்த்தி, 2% சுண்ணாம்புடன் கலந்து,காலியான குளுக்ேகாஸ்
பாட்டில்களில் இடேவண்டும். பின்பு தண்ணீர் உறிஞ்சாப் பஞ்சினால்
அைடத்து நுண்கிருமிகைள அழிக்க குக்கரில் அடுக்கி 2 மணிேநரம் ேவகைவக்க
ேவண்டும்.
 • ேவளாண் பல்கைலக் கழகேமா, ேவளாண் துைறேயா உற்பத்தி ெசய்த
தூூய்ைமயான தாய் காளான் வித்ைத தானியம் நிரப்பப்பட்ட குளுக்ேகாஸ்
பாட்டிலில் கலந்து, சாதாரண ெவப்ப நிைலயில் 15 நாட்கள் தனியாக ைவக்க
ேவண்டும். பிறகு 15-18 நாட்கள் வயதுைடய காளான் வித்ைத காளான்
தயாரிப்புக்கு பயன்படுத்தேவண்டும்.

சசசசசச சசசசசசச சசசசசசசச

• ஏற்ற ெபாருட்கள்: ைவக்ேகால்/ கரும்புச்சக்ைக, உமி நீக்கிய

மக்காச்ேசாளக் கருது

• மூூலப்ெபாருள் தயாரித்தல் : முழு ைவக்ேகாைல 5 ெச.மீ நீளமுள்ள

சிறு துண்டுகளாக ெவட்டி, 5 மணி ேநரம் தண்ணீரில் ஊறைவத்து 1 மணி ேநரம்
ேவக ைவத்து, தண்ணீைர வடிகட்டி, 65% ஈரப்பதம் வைர காற்றில் உலர்த்திய
(ைககளால் ைவக்ேகாைலப் பிழிந்தால் தண்ணீர் ெசாட்டாமல் இருக்கும் வைர)
ைவக்ேகாைல பயன்படுத்த ேவண்டும்.

சசசசசச சசசசச / சசசசசசசசசச சசசசச சசசசசசச

• காளான் படுக்ைககள் தயார் ெசய்ய 60 X 30 ெச.மீ பாலீத்தின்

ைபகைள உபேயாகிக்க ேவண்டும் (உபேயாகபபடுத்தும் ைபகள் இரு பக்கமும்
திறந்திருக்க ேவண்டும்).

• பாலித்தீன் ைபைய ஒரு பக்கத்தில் கட்ட ேவண்டும். 1 ெச.மீ அளவிற்கு

நடுவில் 2 ஓட்ைட ேபாடவும்.

• ைவக்ேகாைல ஒரு பக்கம் கட்டப்பட்ட வட்ட வடிவப் ைபக்குள் 5 ெச.மீ

உயரத்திற்கு நன்கு அழுத்தவும். பின்பு 25 கிராம் காளான் வித்ைதத் தூூவ
ேவண்டும்.

• இேத ேபால் 25 ெச.மீ ைவக்ேகால் தளத்ைத அைமக்கவும். காளான் வித்து

தளத்ைதயும் ைவக்ேகால் தளத்ைதயும் 4 அல்லது 5 அடுக்குள் மாறி மாறி நிரப்ப
ேவண்டும். வாயிைல நன்றாகக் கட்டி,குடிலினுள் உள்ள பரண்
ேபான்ற இருப்பில் ைவக்க ேவண்டும்.

• விைதத்த 15-20 நாட்களில் காளான் படுக்ைக முழுவதும் ெவண்ைமயான

காளான் இைழகள் படர்ந்திருக்கும். பின்னர் சுத்தமான கத்திையக் ெகாண்டு
பாலித்தீன் ைபையக் கிழிக்க ேவண்டும்.
 • காளான் படுக்ைக காயாமல் இருக்க தினமும் தண்ணீைரக் ைகெதளிப்பான்
மூூலம் ெதளிக்க ேவண்டும்.

சசசசசச

• ைபகைள கிழித்த 3 ஆம் நாளில் காளானின் ெமாட்டுகள் சிறு திறள் ேபான்று

காணப்படும். 3 நாட்களில் முழுவளர்ச்சி அைடயும்.

• தண்ணீர் ெதளிக்கும் முன் காளான் அறுவைட ெசய்ய ேவண்டும்.

அறுவைடைய தினமுேமா அல்லது ஒரு நாள் விட்டு ஒரு நாேளா ெசய்யலாம்.

• முதல் அறுவைடக்குப் பின் காளான் படுக்ைகைய ஒரு தகடு ெகாண்டு

ேலசாகச் சுரண்டி விட்டு, பின்பு தண்ணீர் ெதளித்துவந்தால்
இரண்டாம், மூூன்றாம் அறுவைட ெசய்யலாம்.

ேமலும் விபரங்களுக்கு அருகில் உள்ள ேவளாண் அலுவலகங்கைளேயா அல்லது

ேவளாண்ைம பல்கைலக்கழகத்தின் விரிவாக்க ைமயங்கைளேயா அணுகவும்.

Preserve Mushrooms
Preserving Harvested Mushrooms
by John Rahart

Mushroom gathering in New Mexico, especially collecting for the pot, is often sparse, but
punctuated with episodes of abundance. Especially during these avalanches of
abundance, preserving the harvest and preventing waste can be demanding. People often
ask me what I do when I collect at such times Many people continue to press me for a
more comprehensive dissertation. so here goes.

1. Blanching and Freezing - This remains my most versatile method of preserving

large quantities of mushrooms, especially those requiring rapid or delicate handling, such
as Coprinus comatus (shaggy mane). Also, washing in water does not hurt the end
product, so mushrooms noted for trapping sand and dirt can be thoroughly washed first.
Method - Washed Mushrooms are taken directly from a cold water wash basin or sink
where they have been cleaned, washed and are still soaking in the tub of water with a
colander or sieve, drained for a moment and plunged directly into a pot of boiling water
for 1 to 2 minutes after water re-boils. They are then removed with a sieve or colander
and are plunged into cold water to stop the cooking process. Once cool, the mushrooms
are drained and placed in plastic freezer containers. A mass-production line can be set up;
blanched product into cold water, while cooling, new raw product into hot blanch liquid,
etc. The process becomes very efficient. At the end, I cool the blanching water and place
into the containers of mushrooms, leaving enough headspace so freezing won't overfill or
rupture the containers (usually 1 to 11/2 inches is fine for most freezer container shapes, I
especially prefer small 8oz. yogurt containers; they are a perfect size to drop into a pot of
soup (1/2 to 3/4 inch headspace is OK for these). .

Uses - I use these frozen mushrooms in soups and stews throughout the non-collecting
months by simply dropping the entire frozen contents into soup 20 minutes to 1/2 hour
prior to the soup completion time, letting it simmer the last 20 to 30 minutes and
AH! PERFECTION! It makes especially good beef barley soup with Shaggy manes.

Advantages - Blanching stops enzymatic action and prevents mushrooms from turning
into mush. Washing gets rid of sand and dirt with no adverse effect on the end product.
Texture for soup remains good. Very easy to do large amounts of mushrooms in a
relatively short time. Very convenient to use, just plop frozen mass directly into soup
cooking. Pre-thawing is not necessary nor desirable. Flavor preservation is exceptional.

Disadvantages - Not as high quality product for uses requiring frying, sauteing, or
crisping of mushrooms, but actually can still be done.

2. Steaming - very similar to blanching in liquid, except steam instead of liquid is used
to blanche

Method - A steamer basket is placed into boiling water bath such that it remains above
the level of the boiling liquid. Mushrooms are steam blanched two minutes or so. The
mushrooms are then cooled either in cold water bath and then drained and packed in
freezer containers, or the mushrooms are spread directly from the steamer basket onto a
cookie sheet sprayed with Pam or vegetable non-stick, spread into a single layer and then
frozen on the cookie sheet until fully frozen. They can then be freed from the cookie
sheet and placed into freezer bags as individually free mushrooms pieces. These can be
used in soups, stews, etc., or can be placed frozen directly into an ongoing stir-fry for
great results. Do not thaw first. Place a few at a time into cooking stir-fry and keep the
temperature up..

Uses - Soups and stews for frozen water soaked container mushrooms or stir-fries and
sautéed dishes direct from the bag for free-frozen pieces; also tempura or batter fried
using frozen from the bag, batter dipped still frozen and fried immediately.-AH!
Wonderful..
Advantages - Convenient, more versatile than water blanching. Excellent taste and
texture preservation.

Disadvantages - Somewhat more time-consuming and more complicated than water

blanch. Also, does not clean dirt, sand, and grit as well as water blanching, so pre-
selecting the cleanest mushrooms works best for this method

3. Oil or butter sauteing - than freezing - My favorite method of

preserving Agaricus mushrooms, especially those with anise or almond
overtones. Boletes, Chanterelles, any of the dryer textured mushrooms such as lobster
mushrooms, and Man on horseback (Tricholoma flavovirens) benefit from the sauté oils
and do this method justice.

Method - slice, chopped, or prepare mushroom pieces as preferred. Friday and butter or
olive or walnut boil for any standard fried mushroom dish, stopping the cooking process
slightly before normal and allow to cool by transferring mushrooms too cooled pie plates,
glass or baking dishes, etc.. When cool, portion mushrooms into small freezer containers
and freeze. To use, simply pop out the portion into a sauté pan with a little of the same oil
or butter used to first freeze. In. Do not pre-thaw.

Advantages - Reproduces the texture and taste of a mushroom sauté best. Easy and
convenient.

Disadvantages - Usually more air exposure inside freezer container; and air is what
causes freezer burned, so may not preserve the quality for as long in the freezer as those
methods excluding air, such as freezing under broth. Patting mushrooms gently to bottom
of the container into solid block and then placing some plastic wrap directly on
mushrooms before covering the container lid helps some.

4. Drying - The age-old method of drying mushrooms is still one of the best methods of
preserving mushrooms. Boletes edulis are seen all over Italy, dried and wrapped in often
elaborate (and expensive) displays. Methods vary from good old sun/air drying to
machine drying (dehydrators) or to oven drying. Different methods give somewhat
different results, but is mostly a question of how elaborate and how much you willing to
invest to accomplish this. Many good home-use dehydrators are on the market. Units
with temperature control, such as top-of-the-line American Harvester, are particularly
versatile, especially in humid areas or during spells of rain.

Method - Slice/prepare mushrooms, set on drying trays or racks and sun dry (protect
from insects and flies) or pleasing dehydrator or oven (very low temperatures 100
degrees Fahrenheit to 150 degrees Fahrenheit). Dry to low moisture level, place in
airtight bags or jars and store. To reconstitute, cover with warm or hot water 15 minutes
to several hours (varies with species) until plumped up.. Do not use only the water from
the tap for your recipes; be sure to use the soak water from the mushrooms as it is richly
flavored. Save it for other later uses if the recipe does not call for liquid. Freeze it if no
immediate use is at hand. It's worth it. David Aurora mentions that the pore-masses
from Boletes can be dried separately from the mushrooms, soaked to reconstitute not for
the pore masses as they are slimy, but for the soak liquid reserved after wringing out the
masses for uses in gravies, soups, etc.. It is truly a wonderful use of something otherwise
usually discarded.

Advantages - Drying preserves mushrooms for very long periods of time with little or no
deterioration in flavor or quality. Drying actually intensifies the mushrooms flavor of
many species, especially the Boletes. Convenient in easy to store and use, requiring no
special equipment or refrigeration.

Disadvantages - Drying often toughens or changes mushrooms texture; many will not fry
or sought a after being dried. Sometimes flavor changes character after drying occurs.
Volatile flavors and aromas are often lost. Reconstituting does not necessarily restore
good texture in many cases. Equipment can be elaborate and expensive.

5 Canning - Since mushrooms have insufficient acid, they are susceptible

to Clostridium botulinum (botulin) contamination and require pressure canning to be
safely canned. Refer to are reliable canning guide and follow manufacturers
specifications and instructions exactly

Advantages - Versatility of product. If properly done, anything can be canned, so stews,

soups, preparations containing mushrooms can be prepared, then canned.

Disadvantages - Expensive, sometimes finicky equipment is necessary, complicated

processes and preparation possible and very strict adherence to methods, procedures and
techniques is an absolute must. This is not a method where one can cut corners.

6. Pickling - Pickling is an acid treatment and preservation process for foods, usually
either lactic acid produced by brining or vinegar added directly to the items preserved.
Follow only proven recipes and techniques from reputable guides. Extension Services
and Pickling and Canning books are good sources.Agaricus, especially the somewhat
bland store bought varieties, Shiitakes, Oyster mushrooms, and firm puffballs all respond
well to pickling.

Advantages - Marinated pickle broths give great flavors to mushrooms, taking bland
varieties and giving them some excellent flavors. Great for parties, catered events, etc..
As antipastos and hors dóeuvres etc. Relatively easy process to do at home

Disadvantages - Recipes must be proven and techniques adhered to rigidly. Not a good
medium for experimentation on, as improper acid balance could lead to Botulism or other
serious food poisoning.

7. Salting - Can be a preservation method in its own right or can be used to induce lactic
fermentation. In our Aurora's All the Rain Promises there is an anecdotal reference and
recipe for Lactarius deliciosis as done in Russia. It works and ferments the mushrooms
well, but it yields a very salty product. Less salt risks spoilage before fermentation
begins. When I brought some to the NMMS meeting, many did not mind is all levels,
others did: personal salts likes/dislikes are likely to come into play here. Salting to dry""
mushrooms is a technique similar to salting anchovies and other fish. The water is drawn
out by the salt and allowed to drain off or evaporate, leaving behind preserved product.
Soaking reconstitute product but often requires multiple rinses, and as mushrooms flavor
is lost this way, it is better to air dried mushrooms is moderate quantities or more are to
be used. But for small amounts to bring up salt levels of the dish, this remains a very
good method.

Advantages - Preservation stable and can actually change the cooking qualities less than
full drying does, so some versatility exists here for texture with cooking. Easy to do and
stable end product

Disadvantages - Mainly in high salt concentration forcing use of smaller quantities or

repeated rinses which leaches flavor needlessly. A first quick, but thorough rinse to
remove salt before the mushrooms absorb much water helps to minimize this problem.

How to avoid being

poisoned by mushrooms
1. Never eat any mushroom that has a cup at the base of the stem. It may be a deadly Amanita.

2. Never eat any mushroom that has a veil that is fine and threadlike. It is a Cortinarius and the veil
is called a cortina. There are some edible Cortinarius but you should know the mushrooms very
well before you eat them.

3. Never eat more than one species of mushroom for the first time in any one day.

4. Never eat more than a taste of a mushroom the first time you eat it. Wait for at least six hours
before eating that mushroom or any other mushroom again.

5. Never assume that just because a friend says that he eats the mushroom that it is safe for you.
You may be allergic to that species.

6. Never eat a mushroom that smells bad or is starting to spoil.

7. Never eat any small brown mushroom that you can not identify as to genera and species. It might
be a deadly galerina.

8. Never trust any so called test for a poisonous mushroom such as putting a quarter in the pan you
are cooking it in and if it turns black the mushroom is poisonous. That just isn’t so.
9. Never overeat any species of mushroom as most mushrooms are rather indigestible and can make
you sick even if they are not poisonous.

10. Never eat any mushroom you are not absolutely sure is an edible species.

11. Get a book that tells you how to identify the mushroom species and study it before trying any new
mushrooms.

12. Join the New Mexico Mycological Society or some other society in your area and attend the
meetings to learn more about mushrooms.

13. Eat the mushrooms that you know are safe and you have previously tried as soon as possible after
picking them. Coprinus will turn to black ink within a day and become inedible.

14. If you have more edible mushrooms than you can eat at once then dry them or freeze them as
soon as possible to preserve them for another time.

More Mushrooms

Coprinus Atramentarius mushrooms grow on rotting wood or other

organic matter and they are edible. However, they must not be eaten with
alcohol as it contains coprine (antabuse) that causes stomach -ache and
other unpleasant symptoms. It, as well as most other members of the
coprinus genera, deliquesce to a black ink and then they are no longer
edible. Coprinus micaceus is much like the C. atramentarius but is smaller and daintier. It
grows in large clusters often at the base of a tree.

AAnother Coprinus is the Shaggy Mane (Coprinus comatus)

which can be found growing on organic matter under hard packed soil. There
was an annual crop of Coprinus comatus in the median on Taylor Ranch Road.
It was growing on organic matter that had been put in when the road was built
and was later covered with blow sand. It is no longer producing fruits. They
were quite tasty and abundant several years ago
 A number of the Lactarius species are found in New Mexico.
When cut some secrete a blue liquid that stains the tissue greenish. Others may
have orange, white or even clear secretions. Many of this family are edible but
some have a very hot reaction and could be used only as a seasoning such as
instead of pepper. Lactarius speciosus (on the left) has orange liquid secretion,
which also turns to green. It is an excellent edible with a nutty taste.

These pretty yellow fungi are Armillaria straminea. They are

edible but may be flavorless. This is from the same genera as the worlds largest
known living organism which covers hundreds of acres. Most of the organism
is unseen because it is the mycelium that is underground or in the roots and
trunks of trees. This same fungus produces abundant edible fruiting bodies that
are called honey mushrooms because of their color. The scales on the stem and
edges of the cap are characteristic of the genera.

The main characteristic by which one can know the russula

family is the brittle stems and tissue. Many of the Russulas are edible but few
are eaten as they are hard to identify. This mushroom has a white cap but it is
usually covered with dirt and/or pine needles from growing in ‘"mush rumps"’.
A number of this genera have bright red to dark red caps that are very difficult
to divide into species.

Another major family of fungi are the Cortinarius. These have the edges of
the cap attached to the stem by tiny hairs. As the cap expands the hairs are
broken and hang down on the stem of the fungus. They become stained a rusty
brown by the falling spores. Although some of this family are toxic others are
good edibles but like the Amanitas only the expert mycologist can identify
them and they should never be eaten by the amateur.
 THE PORED FUNGI

Many people come to New Mexico to collect our

Boletus edulis (on the left) and Boletus Barrowsii
(second, on the right). They are large, meaty fungi
that dry well and are staples in many gourmet recipes. They also are imported
dried from Europe for specialty markets. It is fun to collect them because of
their large size and their abundance in the forests. In a good season it does not
take long to collect a basket full. Not all of the genera are edible. Some of the
red pored species can cause stomach distress but are not deadly like the
amanitas.

Cantharellus cibarius is commonly called the chanterelle. It is a

much sought after edible fungus with a spicy apricot flavor and
smell. The mycelium is perennial and is symbiotic with certain
forest trees. Some fungi including this one are allergenic for some people. It
can be found in the same locations year after year. The quantity is determined
by the amount of rainfall.

All true puffballs are edible. They range in size from tiny to
very large. The inside should be white and look much like a marshmallow. The
largest ones can be found in pastures and they can be seen for a long distance
because of their size and the pure white color. If they have a very thick skin
they are not puffballs and may be inedible.
 Ascomycetes
Rather than producing their spores on gills or in pores, the
ascomycetes produce spores on their surfaces. Some of these
fungi are edible but most are too small to even consider as food.
Auricularia auricula is an ascomycete that grows on wood and is
commonly called wood-ears. It is edible but rather flavorless. It is eaten for the
crisp texture. It can be purchased dried at specialty or import stores.

Phallus Impudicus

Phallus impudicus is also a common yard mushroom. It can usually

be found just by the smell, which is much like rotten meat. Flies,
attracted by the smell get the sticky spores on their feet and spread
them around. It has a spongy texture and is often mistaken for a
morel. People who are upset with their presence may pick them as
soon as they find the white caps coming up and pick them before
they open and dispose of them, this may help to reduce the numbers
as they will not then be able to sporulate and spread further.

-----------------------------------------------------------------------------------------------

Morchella species

The spring morel is the most sought after of all mushroom. It is

fairly easy to identify, it occurs when there are relatively few other mushrooms,
it is found in old orchards and other easily accessible places. It is also very tasty
and dries well. There are areas that produce them abundantly in the spring and
collectors gather them in huge quantities and ship them out of state to markets
around the world. There are even Internet web sites devoted solely to tracking
the appearance of the fungi in the various states. This picture is from one such
site. We seldom find this species in New Mexico and no one will tell you where
to look lest you find their favorite hunting spot.

Sarcosphaera crassa

This fungus that does not have stem, cap or gill layer is a hollow
cup-like fungus. It is sometimes eaten but is very difficult to clean as it grows
under ground and the outer surface is covered with dirt. As it emerges from the
soil the cup usually ruptures. I have collected it many times but have never
eaten it. Perhaps one day I will try it.

Grocery store mushrooms

There are becoming more and more species of mushrooms available at the local
grocery stores. Some of them have fanciful names intended to make them more
salable. Most are varieties of common species that have long been eaten in
other countries. The Portobello is just a more mature version of the common
white button mushroom. Being more mature it is also more flavorful.

Collecting fungi can be profitable. A 1 oz. package of dried wood ears can be
purchased at a local grocery store for $2.99. The same fungi could be found in
the forest in wet years, for the cost of the trip. Over 700 species of mushrooms
have been identified in New Mexico forests and deserts. Many more remain to
be found and identified. To view the list of New Mexico mushrooms follow
this link New Mexico Mushroom Species
 Resources and References

Mushrooms Demystified by David Arora, published by Ten Speed Press is the

best source of information for western higher fungi. Other references will also
be helpful and there are many. Build your own library, collect and dry
specimens. Join a mycology society.

Now, how do you answer the question at the beginning of this treatise? How
can you get rid of the mushrooms growing in your lawn? The answer is, you
can’t. They will be there as long as there is a food source (organic matter) and
sufficient water for them to grow and produce fruiting bodies. Those hated
fungi may be a highly desirable species that you would pay top dollar for at the
grocery store. Learn to identify them and to appreciate their unique beauty.

Fungi species
The listing of fungi that have been found in New Mexico are included on these
pages because it may be of interest to visitors who like to collect mushrooms
for the table. While the list is not nearly as extensive as some might expect or
as might be found in moister climates, there are some highly desirable
mushrooms that people from all over the world come to collect when they have
the opportunity. In a good year with average or above average fall monsoons
the mountains are rich with boletes. These are the same mushrooms that are
sometimes imported from Europe for the specialty market.

All the fungi are listed by their botanical names. Common names of fungi are
either unknown or regional. For instance, the bolete is known as cepe, steinpilz,
and porcini among others in the various countries where they are found . To go
to the genera click on the blue underlined names below. The various species of
those genera will be listed.

For listings of common names go to the library or bookstore to learn more

about fungi. We recommend the book Mushrooms Demystified by David Arora
published by Ten Speed Press because it has more listings of species that grow
in New Mexico than any other publication. David visits here to our mountains
frequently and has helped us a great deal in cataloguing the over 700 species
found here. .
 • Agarics
• Hygrocybe thru H
• Amanitas
• I thru Laccaria
• Other A fungi
• Lachnelellius. to Leotia
• Boletes & Others
• Lepiota thru L
• C to Clitocybe
• Marasmius thru M
• Clitocybula to Coriolus
• N thru Paxillus
• Cortinarius
• Peniophora thru Pleurotus
• Coryne to Cyathus
• Pluteus thru Ramaria
• D thru F
• Resupinatus thru Stropharia
• Galerina to H
• Suillus to Z
• H thru Hydnum

[ Mushroom ID ] [ Agarics ] From the point of view of the

mushroom collector the following are some of what you need
to observe in order to identify a mushroom species.

• Habitat, Where the fungi is found.

In Woods
On ground
On soil
In grass
On duff
On wood
• Dead wood - saprophytic w/what species
• Living wood - parasitic on what species
• Symbiotic on what species
• On dung
• On other fungi
• Below ground

Mushroom characteristics

Universal veil

• Absent
• Present
• Slime layer
• Volva
• Dry tissue
• Sac like
• Friable
 • Breaking up into scales

Cap

• Absent
• Present
• Shape
• Conical
• Convex
• Flat
• Concave
• Funnel
• Color
• Usually almost any color except true green
• Combination of colors
• Darker center
• Darker edge

Surface texture

• Smooth
• Leathery
• Felted
• Hairy
• Crackled
• Slimy
• Size

Tissue texture

• Firm
• soft

Cap edge

• Plane
• Inrolled
• Striate
• Deliquescent

Veil or ring
 • Absent
• Present
• Slimy
• Fibrous
• Cortina: this is composed of very fine fibers that
connect the edge of the cap with the stem. Mushrooms
that have a cortina are usually in the cortinarius family.
On mature specimens the cortina is only visible as minute
fibers that may be visible because of the deposit of spore
on them. Since the spores of most cortinarius are brown
then they show as brown filaments hanging on the stem.

How it breaks

• Cog wheel
• From stem
• From edge of cap

Spore bearing surface (hymenium)

Gills

• Attachment to stem
• Free
• Adnate
• Notched
• Decurrent
• Gill edges
• Smooth
• Wavy
• Serrate
• Differently colored
• Secrete milk when broken or cut
• Color of secretion when fresh
• Color of secretion when not fresh

Pores

External
 • Color
• Color change on being damaged, bruised or on
aging
• Easily freed from cap tissue
• Not easily freed from cap tissue

Internal

• Color
• Color change when cut
• Color unchanging when cut

Columella

• Absent
• Present

Toothed

• Pimples on exterior surface of fungal body

• Spores if available from spore print
• Color
• Colorless to black

 Other characteristics are only available by using a

microscope because the spores are too small to be seen
without magnification.

Stem

• Absent
• Present

Shape

• Straight
• Tapered
• Bulbous
• Rooting
• W/ rhizomorphs
• W/ mycelial mat
Size Measure it!

• Length
• Diameter

Texture

• Fibrous
• Brittle

Hollow

• W/string
• W/o string

Not hollow i.e. solid

Growth habit

• Solitary
• Clustered
• From single growing point (ceaspitose)
• From many growing points

Smell

• Pleasant
• None
• Mushroomy
• Unpleasant
• Phenolic
• Seminal
• Anise or almondy
• Other

Taste

• Pleasant
• None
• Bland
• Bitter
• Very bitter
 • Peppery
• Pungent
• other

Mushroom Health Benefits

Mushrooms are low in carbohydrates, calories and sodium and are cholesterol and fat free! They are high in
riboflavin and contain as much fiber as 1 medium tomato. They are also a good source of niacin, pantothenate
and copper.

While medicinal mushrooms have been used in China and Japan for more than 3,000 years to boost immunity and
fight diseases such as cancer, only in the last decade has their power begun to be recognized in the United
States. In more scientific terms, a number of compounds in fungi have been found to stimulate the function of the
immune system, inhibit tumor growth and boost intestinal flora. Particularly, mushroom substances called
terpenoids help kill bacteria and viruses and exert anti-inflammatory effects, while complex chain-like sugars called
polysaccharides have been shown to exert antitumor and immuno-stimulating properties. - The Natural Foods
Merchandiser, March 2005

According to Kenneth Jones in Shiitake: The Healing Mushroom , Shiitake provides noteworthy benefits for ulcers,
high or low blood pressure, liver problems, allergies and autoimmune diseases. A 1980 study found that a virus in
shiitake mushrooms could produce interferon, effective in treating cancer. Shiitake (Lentinus Edodes) is the
second most commonly produced mushroom in the world because of having both medicinal and food value. It is a
flesh, gilled mushroom that grows on wood. When eaten, it yields 26% protein by dry weight, carbohydrates, fiber,
linoleic acid, vitamins B2, C and D, ergosterol and possesses abundant quantities of calcium, phosphorus,
potassium, iron and all the essential amino acids needed in our diet. It has been used to treat nutritional
deficiencies and liver ailments.

According to Maitake: King of Mushrooms , by Shari Lieberman, Ph.D. and Ken Babel, C.N., its polysaccharide
compound, beta 1,6 glucan, "is recognized by researchers as the most effective active agent stimulating cellular
immune responses." Harry Preuss and Sensuke Konno, Ph.D., authors of Maitake Magic, say that studies show
Maitake (Grifola Frondosa) can hamper growth and spread of cancer cells, protect normal cells from environmental
carcinogens, reduce side effects of and augment chemotherapy, stimulate anti-tumor and anti-microbial activity,
and help to halt HIV proliferation. The National Cancer Institute declared Maitake more powerful than AZT, with no
toxic side effects. Those with high blood pressure can expect a gradual decrease and Maitake also reduces blood
and liver cholesterol and triglycerides, thus reducing risk of stroke and heart disease.

Oyster mushrooms (Pleurotus Ostreatus) is a fleshy, gilled mushroom growing in shelf-like fashion on wood that is
a good food and promising medicinal. Protein quality is nearly equal to animal derived protein. Low fat content is
mostly of the good unsaturated kind. Also contained are carbohydrates, fiber, vitamins B1, B2, plus minerals,
especially iron and an antioxident. This mushroom shows activity against cancer and high cholesterol. It has
shown activity in the following areas: antitumor, immune response, anti-inflammatory, antiviral and antibiotic.

Crimini and Portabello (Agaricus Bisporus) are the same mushroom, the portabello being left to grow longer and
larger. These mushrooms contain a variety of B complex vitamins, are an excellent source of riboflavin,
pantothenic acid and niacin, are a very good source of thiamine, vitamin B6 and a good source of folate.
Selenium, lysine, protein, zinc, copper , manganese and iron are more benefits of eating this mushroom.

Chanterelle (Cantharellus Cibarius) contain protein, vitamin D and vitamin B, including riboflavin, niacin and
thiamine. Minerals include potassium, copper and selenium.
Morel (Morchella Elata) contain protein, vitamin D and vitamin B, including riboflavin, niacin and thiamine. Minerals
include potassium, copper and selenium.

Porcini (Boletus Edulis) contain niacin, potassium, selenium and protein.

Wood Ear (Auricularia Auricula) has shown antitumor and cholesterol-lowering properties. They contain Vitamin B,
C, D and iron.

Reishi (Ganoderma Lucidum) mushrooms have been used as a cure for disease for over 2,000 years. According
to The Medicinal Benefits of Mushrooms by William H. Lee, R.Ph., Ph.D., Reishi increases vitality, improves
coronary arteries, inhibits platelet aggregation, normalizes blood pressure, relieves stress and asthma and
prevents and treats certain types of cancer and other degenerative diseases. The beta-glucans found in Reishi
support the body's immune system in fighting cancer cells and countering the effects of aging. According to Jones
in Reishi: Ancient Herb for Modern Times, Reishi is even more effective in fighting cancer when supplemented by
vitamin C. Reishi also works as an antihistamine by inhibiting agents that cause cold symptoms, hay fever,
asthma, and allergies and promotes respiratory health.

For informational purposes only, consult a health professional for medical problems. Warning:
Mushrooms can interact with some over-the-counter and prescription drugs; check with your health care
provider.

சசசசசசசசச: 10 சசசசச சசசசசசசசச, 12 சசசச 24 சசசசச சசசசசசச சசசச.சசச

சசசசசசசச சசசசசசச, சசசச சசசசசசசச சசசசசசசச சசசசசசசசச சசசசசச சசசச
– 175 சசசசசச, சசசசசசசசசசசசச சசசசசச – 10 சசசசசச, சசசசசசசசசச – 125
சச.சச., சசசசசச சசசசசச சசசசசசசசச, சசசசசச சசசசச.
சசசசசச சசசசசசச, சசசசசச சசசசசசசசச சசசசசசசசசச. சசசசசச, சசசசச
சசசசசசசசச சசசசசசசசச சசசசசச சசசசசசசச சசசசசசச. சசசசசசசசச
சசசசசசசசசசசசசச சசசசசச சசசசசசசசசசசசச. சசசசசச சசசசசச, சசசசசச
சசசசச, சசசசசசசச சசசசச சசசசசச சசசச சசசசசசச சசசசசசசசச.
சசசசசசச சசசசசசசச சசசச: சசசசசச 100 சசசசசசச சசசசசசசச
சசசசசசசசசசசசச சசசசசச 10 சசசசசச, சசசசசசசசசச 125 சச.சச-சசசசச
சசசசச சசசசசசசசசசசச. சசசச சசசசசசசசச சசசசசசச, சசசசசசசசசசசச 12 சசச
சசசசச சச சசசசசசசசச. சசசசசச சச சசசசசசசசச சசசசசசசசசச சசசசசசச
சசசசசசசசச, சசசசசசசசசசசசச சசசசசசசசசசச. சசசச சசசசசசசசச சசசசசசச
சசசச.. சசசசசசசசச, சசசசசசச சசசசசச, சசசச சசசசசச சசசசச சசசசசச
சசசசசசசசசசச.
சசசசசசசச சசசசசச சசச சசசசசச சசசசசச சசசசசச சசசசசசச சசசசசசசச
சசசசசசசசசச சசசசசசச, சசசசசசசசச சசசசசச சசசசசசசசசச. சசசச சசசசசச
சசசசசச சசசசசசசசசசச சசசசசசசச, சசசசசசசச சசசசசசசசச சசசசசசசசசசச
சசசசசசசசசச சசசசசசசச சசசச சசசசசச சசசசசசசச சசசசசசச.
சசச சசசசசச சசசசச சசசசசசச சசசசசசசசச சசசசசச, சசசசசசசசச சசசசசசச.
சசசசசசச சசசசசச சசசச சசச சசசச, சசசசசச சசசச சசசசசச சசசசசச சசசசசசச
சசசசசசசச சசசசச சசசசசச சசசசசசசசசச சசசசசசசச. சசசசசச சசசசச ‘சசசச’சச
சசசசசசசசசசசச.
சசசச, சசசச சசசசசச சசசசசசசசசச சசசசசசசசசசசச சசசசசசசச சசசசசசச
சசசசசசசசசசசச சசசசசசச சசசசசசச சசச சசசசசசசசசசசசசச. சசசசசச
சசசசசசச சசசசசசசசசசச சசசசசச சசசசசசசசசசசச சசசசசச சசசசச.

சசசசசச சசசசச சசச சசசசச சசசசசச சசசசசசசசச சசசசசசச

சசசசசச சசசசசசச (சசசசசசச : சசசச). சசசசசசச சசசசசச 150 சசசச
சசசசசசசச சசசசசசசசசச சசசச சசசச. சசசசசசசச சசசசசசசசசசச சசசச சசசசசச
சசச சசசசசசசச 5 (ச) 6 ‘சசசச’சசச சசசசச சசசசசசச..” சசசசசசசசச, சசச
சசசசசச சசசசசசச சசசசசசசசசச சசசச சசசசசசசச, சசசசச சசசசசச
சசசசசசசசசசசசச சசசசசச சசசசசசசசசசசசசசசசசச.
”சசசசசச சசசசசசச சசசசச சசசசசசசசசசச சச சசசச. சசசசச, சசசசசச சசசசச
சசசசசசசச சசசசசச சசசசசச சசசசசசசசசசசச சசசசச சசசசசசசசச.
சசசசசசசசசசசச சசச, சசசசசசச சசசசசசச சசசசச சசசசசசசசசசச. சச சசச,
சசசசசச சசசசசசசசச 10 சசசசசசச 15 சசசசசச சசசசசசசசசசசசசசசச சசசசசசச
சசசசசச சசசசசசசசசசசசசசச..” சசசசசசசசசசச சசசசசசச சசச
சசசசசசசசசசசசச சசசசசசசசசசசச சசச சசசசசசசசச.
”சசசசசச சசசசசசசசசச சசசசசச சசசசசசசச, சசசசச சசசசசச சசசசச சசசசசசசச
சசசசசசசச சசசசசசசசச! சசசசசசச சசசசசச சசசசசசசசச சசசசசசசச சசசசசச
சசசசசசசசசசசசசசசச சசசசசசச.. சசசசசசசசசசச சசசச சசசசசசச சசசசச
சசசசசச சசசசசசசசசசசச சசசசசசசசசசசசசசச. சசசசசசசசச சசசசச சசசசசசச,
சசசசசச சசசசசசசசச சசசசசசச சசசசசச, சசசசசசசசசசசச சசச சசசசசசசசசசச.
23-சசச சசசசச சசசசசச சசசசச சசசசசசசசசச. சசசச சசச சசசசசசசசசசச 400
சசசசசச சசசசச 600 சசசசசச சசசசசச சசசசசச சசசசசசசசச. சசசச, சசச
சசசசசசசச சசசச சசசசசசசச. 26-சசச சசசசச சசசசசசசசசசச 300 சசசசசச
சசசசச 450 சசசசசச சசசசசச சசசசசச சசசசசசசசச. சசச சசசசசச சசசசசசசச
சசசசச சசசச சசசசசசச சசசசசசச சசசசசச சசசசசச சசசசச சசசசசசசச.
சசசசசச சசசசசசசசசசச சசசசசசசசச சசச சசசச சசசசசசசசசசச சசசசசசச
சசசசசசசசச. சசசசசசசசசசசசசச சசசசசச சசசச சசச சசசசசசசசச. சசசசசசசசச,
சசசசசசசச சசசசசசசசச” சசசசச சசசசசசச சசசசசசசசசசச, சசசசசசசசசசசசசச
சசசசசசசசச சசசசசசசசச.
”சசசசசசசசசச சசச சசசசச சசசசசச 75 சசசசசசசச சசசசசசசசசசசசசச.
சசசசசசசசசசசசசசச சசசசசசசசசசசசசசசசசச 200 சசசசசச சசசசசசசசசச 15
சசசசசசசசசசசச, சசசசசசசசசசசசசச 20 சசசசசசசசசசசச சசசசசசசசசசசசச.
சசசசசச சசசசசச சசசசசசசசச சசசசச சசசசசச, சசசச சசசசசச” சசசசசசச,
சசசசசசசசசசசச சசசசசசசசச..
”சசசசசசச சசசச சசசசசசசசசசசச சசசசசசசசசச சசசசசச சசசசசசசசச. சசச
சசசசச 15 சசசச. சசச சசசசசசசச சசச சசசச சசசசசசச சசசச சசசசசசச.
சசசசசசச சசச சசசசச சசசசசசசச சசசச – 95 சசசச, 175 சசசசசச சசசசசச
சசசசசச – 15 சசசச (சசசச 175 சசசசசச சசசசசச சசச சசசசசசசசசசசச சசசச
சசசசசசசச), சசசசசசசசசசசசச சசசசசச 1/2 சசசசச – 310 சசசச,
சசசசசசசசசச 1 சசசசசசச – 25 சசசச.. சசச சசசசசசசசசசச சசசசச. சசசசச
சசசசசசசசசச சசசசசசச சசசசசசசச சசசசசசசசசசசசசசச.. சசசசசசசசச சசசசசச
சசசசசச சசசசசசசச சசசசசசசசசச!” சசசசசசச சசசசசசசசசச.
சசசசசசச.. சசசசசச சசசசசசசச சசசச சசசச சசசசசசசசசசசசசசசச?
- சசசசசசசசசசசசச,