Wild mushrooming : a guide for foragers

Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a "slow mushrooming" approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially. Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models "ecological foraging" – an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when, and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed. This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world. Features: Provides basic guidance on how to find, collect, identify and prepare 10 edible wild fungus species Includes details on known poisonous fungi to avoid, as well as common lookalikes to edible species Discusses the diversity, ecological significance and conservation of Australian fungi Illustrated with captivating color photographs, including a variety of images for each species to assist with identification Includes 29 recipes that readers can follow using foraged or cultivated fungi Covers both native Australian fungi and species that have been introduced to Australia. Cover 1 Half Title 2 Dedication 3 Title 4 Copyright 5 Contents 6 Acknowledgements 9 Disclaimer 10 Chapter 1 The rise of wild mushrooming in Australia 12 A fungal awakening 12 Slow mushrooming 13 Fungus, sporophore, mushroom or toadstool? 14 Ecological foraging 15 Australian knowledge of edible fungi 16 Humans and fungi cross continents 17 Chapter 2: What fungi are 20 What are fungi made of? 20 How fungi feed 21 Mutually beneficial relationships 22 Chapter 3: Fungi in Australian biodiversity conservation 24 An Australian approach 24 Foraging in the UK and the USA – learning from elsewhere 25 Potential effects of foraging 26 Conservation considerations for Australian foragers 29 Chapter 4: Major groups of fungi 32 Morphogroups 32 Basidiomycota 33 Ascomycota 35 Major morphogroups of macrofungi 37 Chapter 5: Features of fungi 40 Morphological features – finding one’s way around a mushroom 40 Colour 41 Texture 48 Smell and taste 48 Spore prints 52 Chemical tests 54 Chapter 6: Names and identification 56 Naming fungi 56 DNA 57 Citation of names 57 Field guides 58 Keys 58 Chapter 7: Finding fungi 60 The desire to forage 60 Managing risk and setting expectations 60 How to find fungi – what to look for and what to ask 62 When to find fungi 63 Where to find fungi – fungus habitats and distribution 64 Where can you forage? The legalities of collecting fungi 66 Collecting fungi 67 Chapter 8: Poisonous fungi 72 Causes of fungus poisoning 73 Fungus toxins, syndromes and symptoms 75 Building knowledge about toxic fungi in Australia 83 Overview of toxic and potentially toxic mushrooms 84 Responding to suspected mushroom poisoning 92 How to read a profile 93 Amanita phalloides 96 Amanita muscaria 102 Agaricus xanthodermus 108 Chlorophyllum brunneum 114 Chlorophyllum molybdites 120 Coprinopsis atramentaria 126 Omphalotus nidiformis 132 Paxillus involutus group 138 Chapter 9: Edible fungi and their lookalikes 146 Profile selection 146 Lookalikes 147 Typical environments where profiled fungi are found 147 Lactarius deliciosus 150 Coprinus comatus 158 Lepista nuda 166 Macrolepiota clelandii 174 Marasmius oreades 182 Agaricus 190 Suillus 204 Hydnum crocidens group 212 Tremella fuciformis 218 Lycoperdon pratense 226 Emerging knowledge 233 Cultivated fungi 236 Chapter 10: Fungi in the kitchen and on the table 240 Storage and preparation 241 Preserving mushrooms – drying, freezing and pickling 244 Cooking mushrooms – frying, roasting and grilling 246 Nutritional value 248 Recipe selection 249 Recipes 252 Glossary 311 Further reading and resources 314 Index 317 Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach – providing the information to correctly identify a few edible species thoroughly, rather than many superficially. Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' – an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed. This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world. Shortlisted, The 2022 Australian Book Industry Awards: Small Publishers' Adult Book of the Year Longlisted, The 2022 Indie Book Awards: Illustrated Nonfiction "Fungi are diverse, delicious and sometimes deadly. With interest in foraging for wild food on the rise, learning to accurately identify fungi reduces both poisoning risk to humans and harm to the environment. This extensively illustrated guide takes a 'slow mushrooming' approach - providing the information to correctly identify a few edible species thoroughly, rather than many superficially. Wild Mushrooming: A Guide for Foragers melds scientific and cultural knowledge with stunning photography to present a new way of looking at fungi. It models 'ecological foraging' - an approach based on care, conservation and a deep understanding of ecosystem dynamics. Sections on where, when and how to find fungi guide the forager in the identification of 10 edible species. Diagnostic information on toxic fungi and lookalike species helps to differentiate the desirable from the deadly. Wild Mushrooming then takes us into the kitchen with cooking techniques and 29 recipes from a variety of cuisines that can be adapted for both foraged and cultivated fungi. Developing the skills to find fungi requires slowness, not speed. This guide provides the necessary information for the safe collection of fungi, and is essential reading for fungus enthusiasts, ecologists, conservationists, medical professionals and anyone interested in the natural world."--CSIRO Publishing Website