Mushrooms

Entoloma abortivum: Shrimp of the Woods aka Aborted Entoloma

Published on November 29, 2018November 30, 2018 by MushroomBoozeHound

This is one of the first mushrooms I remember picking as a kid. The mountainside behind our place growing up in western Maryland was littered with them every fall. My whole life I have always called them Aborted Entolomas, until for some reason about a year ago I googled them and discovered that people called them Shrimp of the Woods. Having never heard that, I naturally concluded that “Shrimp of the Woods” sounds a hell of a lot more appetizing than “Aborted Entolomas”.

There are a lot of different Entolomas out there and a lot of them are poisonous. Luckily for us, Entoloma abortivum is easy to recognize. These mushrooms grow and look like normal mushrooms until the the mycelium interacts with the mycelium of the Honey mushroom (Armillaria mellea).

After their mycelia interact, the Entoloma abortivum curls up into a ball and makes them easily identifiable. When picking them, look for the nice firm ones, the softer ones would be over saturated or past their prime. When the conditions are right, they tend to grow in huge clusters that can go on and on so you will have the luxury of being discerning.

Giant Puffballs, Hen of the Woods, Chicken of the Woods, and Shrimp of the Woods

My Girlfriend likes to bread them and fry them. I usually just saute them with a little salt, pepper, MSG, vegan butter and love. Any way you choose to cook them, their sure to turn out delicious. Learning about this mushroom and adding it to your mushroom hunting repertoire will not disappoint.

Bacillus natto: Natto

Published on April 3, 2018September 30, 2018 by MushroomBoozeHound

Natto, where to begin? First off, it’s delicious; although, it’s not for everyone. I believe Natto to be an amazing mushroom treat that I can’t get enough of while my girlfriend thinks it is a disgusting abomination that smells like stinky feet and the slimy strings look like snot. My guess is that its an acquired taste and I’m just going to leave it at that.

To make it, you’ll need a few things. A Pressure cooker and a yogurt maker (or an Insta-pot) and a culture starter. You can find a culture starter on Amazon or get some ready-made natto packets at your local Asian grocery store. If you don’t have a yogurt maker you can use a heating pad or an oven on a low setting with the door ajar. They will be in the frozen food section in little styrofoam packets. I paid $3 for a 3-pack. Put one in the fridge to thaw and save the rest in the freezer for another batch.

Take a cup of dry soybeans and rinse them until all the soapy film goes away. Then soak them in a mason jar with filtered water overnight. They should double or triple in size. Discard any beans that float and then rinse them again to remove skins and any more soapiness that you see. This step might take a while.

Next, you will fill your pressure cooker with water up to the canning rack. Then put the beans in a temperature-proof bowl on top of the rack along with a spoon that you will use to mix the starter in. This will ensure that everything is nice and sterile. I use a 15 psi ball on top and put the heat on high. When the steamer starts to hiss I know it is up to temperature and set a timer for 45 minutes. After which, kill the heat, pull off the psi ball and let it rest for at least a half hour before moving on to the next step.

I have found that the pressure cooker is a necessary step. I have tried boiling them for a really long time in the past and they never seem to get nearly as soft as I like them.

While your natto is cooling you’ll want to sanitize your yogurt maker. I use star san because I am a brewer and a few drops go a long way, but If you don’t have any on hand, you can use rubbing alcohol to wipe the inside and sanitize a washcloth.

After your pressure cooker has cooled, go ahead and take the lid off. Pull the starter natto out of the fridge and set aside any condiments that might have come with it. Pull the plastic off the top of the beans and mix them with the spoon that you put in your pressure cooker. Be careful not to contaminate your natto after you already have it pasteurized. Mix the starter until it is slimy and stringy. Then add it to your cooked beans mixing it until a little of the slime covers all the new beans.

Fold the washcloth that you used for sanitizing and use it as a mat between the natto bowl and the yogurt maker. This will help it from becoming too hot. Ideally, you are aiming for a temperature of 100 degrees. It can stand up to 110, but I’ve found some off flavors from the higher temperatures. Now that the hard part is over you just wait 24-36 hours. during which you can open it up once or twice to see its progress. Doing so will let in a little oxygen that it needs to grow, but too much can contaminate it. I have never had any problems with contamination (with natto), but I imagine they would be the same as any mushroom/cannabis grower deals with like cobweb fungus, black, pink, yellow molds, etc.

After the fermentation, you should see a nice wrinkly film over all the beans. This means it was a success, but you’re not done. You then need to cover it with plastic wrap and put it in the refrigerator for another day or two. Then you’re done. Don’t forget to set some aside in the freezer for your next starter.

How you enjoy it is up to you. I like it plain as is. Sometimes I like some soy sauce and hot mustard or horseradish. Before I went vegan I used to enjoy it as Natto Gohan which is hot rice with natto and a raw locally farmed egg. …So freakin’ good!

Medicinally natto is known for an enzyme it produces called Nattokinase which is known for its anticoagulant properties making it a natural blood thinner. The Bacillus classification simply means that it is rod-shaped under a microscope. It’s gram positive, which means it will retain a violet dye. Yadda, yadda, yadda. Click here if you want to learn more about natto.

Puffballs: Polyphyletic group including Calvatia, Calbovista and Lycoperdon.

Published on March 23, 2018September 30, 2018 by MushroomBoozeHound

Giant ones, little ones, brown ones, white ones, spiky ones, smooth ones, hard-shelled ones, even a poisonous one and a look alike.

me holding two giant puffballs — I’ve got big balls.

First, recognize them by their ball-like shape. Cut them in half from top to bottom. If you see gills on the inside DON’T EAT IT, IT’S DEADLY. This is most likely a young Amanita before its stalk has grown. It should

be smooth and white on the inside. If they are brownish on the inside they have passed their prime. Lastly, if its a rich black on the inside, DON’T EAT IT. It’s probably a Poisonous Pig Skin. Although it’s not deadly, your going to have a bad time. Again I reiterate if you have any doubts don’t eat it and check your mushrooms with your local mycologist.

False Puffball Enteridium lycoperdon — False Puffball – Enteridium lycoperdon

If you come across a “False Puffball,” don’t eat it. Although I don’t think you would want to. It is a slime mold and you would notice its slimness right away. I have only come across one of these in all my life of mushroom hunting and the thought of it being a puffball never even crossed my mind. I didn’t even think it was a mushroom. I thought it was an egg sac from an insect or amphibian.

Puffball spores are statismospores, meaning they don’t forcibly expel them so raindrops and wind blow them out slowly over time. I like to help them along from time to time by stomping on them. I’m not sure if this makes a huge difference, but I like to think it does, plus it’s fun.

Most little puffballs grow in clusters making it easier to get a meal from one find. After cutting them in half to check for gills and freshness, they fry up pretty easily. The larger ones can make a good scramble or a good mushroom steak. I find if you blanch them a little, it helps them hold their form. I also find that drying them and crumbling them into a fine powder makes for a good mushroom stock or soup.

Laetiporus sulphureus/cincinnatus: Chicken of the Woods aka Sulfur Shelf

Published on March 21, 2018September 30, 2018 by MushroomBoozeHound

Chicken of the Woods is another plentiful choice mushroom that gives and gives year after year. These mushrooms tend to grow so large I usually leave some untouched so they can continue to drop their spore. They grow fan-like shelves and have smooth microporous underside classifying it as a polypore. The species Sulphureus is very colorful with rich orange colors and deep yellow underneath. The species Cincinnatus is usually not as rich of an orange and white underneath. Both are very tasty and worth harvesting when fresh.

Chicken of the Woods comes with a few words of caution. This mushroom can have adverse effects on some people. Most people are fine with it. Though, some people can get nauseous or an extreme headache and can be exacerbated by alcohol. When trying for the first time, I recommend trying a little to see if you have an adverse reaction. I am fortunate enough to be able to enjoy a glass of beer or two and maybe even a shot with my Chicken of the Woods dish.

Dangerous Look-Alike: Jack-O-Lantern Mushroom

Another word of caution comes from a very dangerous look-alike. Although not deadly, the Jack-O-Lantern mushroom is quite nasty and can lead to projectile vomiting, cramping, diarrhea, and vertigo. Not to worry though, It can be easily distinguished by a trained eye looking for gills underneath.

Omphalotus illudens: Jack-O-Lantern

Hericium erinaceus: Bearded Tooth aka Lions Mane

Published on March 20, 2018September 30, 2018 by MushroomBoozeHound1 Comment

pic of me holding a bearded tooth mushroom — Bearded Tooth (Hericium erinaceus)

Bearded Tooth is a mushroom that tends to grow a little later in the fall, at least in the D.C. region. It is easy to spot because all the leaves have fallen off the trees by then and they are usually bright white. When closer examined they are a ball of icicle-like white hairs that turn a little browner with age.
They also can grow quite high in trees which can lead to one acting like a monkey jumping up and down, throwing rocks and sticks, only to walk away disappointed and empty-handed. But, most of the time they are close enough to the ground to grab for a happy serene zenful hike.

The bearded tooth mushroom has kind of a nutty flavor that can get a little bitter with age. It is also easy to prepare. Simply grab a pinch of the hairs and rip them upwards along the fibers. This will make julienne like cuts ready to throw in the pan

If you should come across one, you should have no fear. Its only look-a-likes are other Hericiums that are equally delicious. They are called Comb Tooth (Hericium ramosum) and Bear’s Head Tooth (Hericium coralloides). Their main difference is that they don’t grow into a ball shape, though, this can make them a lot harder to clean.

Bear’s Head Tooth (Hericium coralloides)

mushroom on side of the road near the capitol — Bearded Tooth in rush hour traffic with the U.S. Capitol in the background. This pic is awesome in higher resolution.

People often ask where I find mushrooms and I tell them I find them everywhere I can find a little bit of nature. I don’t recommend picking any mushrooms along heavily traveled roads due to carcinogenic hydrocarbons from vehicle emissions, but I often do spot them while driving.

Grifola Frondosa: Hen of the Woods aka Maitake aka Sheepshead

Published on March 19, 2018September 30, 2018 by MushroomBoozeHound

Maitake is one of my favorite mushrooms that I find in abundance. It comes out in the fall and is easily identifiable. They are a little camouflaged amid the fallen leaves of fall, usually at the bases of hardwood trees and can grow quite large. Often there are several on one tree and when the conditions are right, they pop up all over if you know where to look.

They are a polypore meaning they have no gills on the underside, just a bunch of small tubes for the spore to fall out of. There are no known poisonous polypores and it doesn’t have any poisonous look-alikes so it is a good mushroom to look for as a beginner mushroom hunter.

I mentioned there are no known poisonous polypores, but that doesn’t mean that they are all edible. A lot of them lack any nutritional value and a lot of them, even if they were nutritious, they would be unappetizing and too tough to chew.

Maitake, on the other hand, is a choice mushroom to eat. It is packed with vitamin D, has tumor fighting properties, and is good for the immune system. They have a savory flavor and make for good stir-fry, mushroom and cheese sub, mushroom taco, pasta dish, or even a vegan pate. At $53 a pound dried at Whole Foods, they have curb appeal for chefs.

Frederik De Pue with a mushroom I found.

Don’t forget to check the tree where you found them again next year. They often grow in the same spot year after year. As with all mushrooms, the mycelium in the wood and ground is the mushroom, what you pick is just the fruiting body. Take care picking your mushroom cleanly with a knife at the base as to not disturb the mycelium below.