Title: Mushrooms of the Upper Midwest Pdf A Simple Guide to Common Mushrooms (Mushroom Guides)
Author: Teresa Marrone
Published Date: 2020-03-10
Page: 304
Teresa Marrone has been gathering and preparing wild edibles for three decades―and writing about them for 25 years. She is the author of more than a dozen outdoors-themed books, including the Wild Berries & Fruits Field Guide series (currently available for four regions of the U.S.) and numerous cookbooks featuring wild foods. She lives in Minneapolis with husband Bruce and enjoys shooting photos of mushrooms, berries and all things wild in the area surrounding their property abutting Minnesota’s Boundary Waters Canoe Area Wilderness. A born forager, Kathy Yerich has been intimately involved with mushroom foraging for over 10 years. A proud member of the Minnesota Mycological Society and the North American Mycological Association, she has traveled the country in search of fungi. She has recently started seeing a new side of mushrooms with the discovery of macro lenses. A video producer by day, she is more comfortable behind the camera but recently got a taste of the other side, foraging with “Bizarre Foods” host Andrew Zimmern in a web series called “Appetite for Life.” She lives in Forest Lake, Minnesota, with her potter and mushroom-scout husband Fred and multiple four-legged friends. This collaboration with Teresa is her first book. Wine Caps Stropharia rugosoannulata HABITAT: Wine Caps grow scattered or in small groups on wood chips, mulch and straw; also found in gardens, lawns and cultivated areas. They are saprobes, getting nutrients from decaying organic matter that is often underground. DESCRIPTION: Although the cap of this mushroom may be as wide as 8 inches, it is generally smaller. Young specimens have pillowy caps with a thick white partial veil underneath; the bottom of the veil has an irregular edge, somewhat resembling a gear or cogwheel. The cap expands with age, becoming broadly convex. It is generally 2 to 5-1⁄2 inches wide and is burgundy to reddish-brown, with a dry, smooth surface; older specimens may fade to tan and can develop cracks, especially in dry conditions. The veil remnants form a persistent ring on the upper stem; the ring retains the cogwheel-shaped edges and the upper side of the ring is finely ribbed. Stems are typically 4 to 6 inches tall and white or cream-colored; they are moderately stout and typically wider at the base, which often is surrounded by whitish mycelium (threadlike fungal roots) that may be visible in the growing substrate. Gills are closely spaced and attached to the stem; they are white at first, turning grayish-lilac to purplish-black. SPORE PRINT: Purplish-brown to blackish. SEASON: Spring through fall; less common during summer but still present. OTHER NAMES: Wine-Cap Stropharia, Garden Giant, King Stropharia. COMPARE: Some Russula species (pg. 138; inedible or toxic) have reddish caps; stems have no ring and the spores are creamy yellowish to pale orangish-yellow. Russulas grow near trees. * Brick Tops (pg. 140; edible) have brick-red caps; stems have a filmy ring remnant or no ring. * Some toxic Amanita species (pgs. 62–66) have reddish caps and rings on the stem, but they have white spores and a cup around the stem base; the cup may be obvious but is sometimes partially or completely buried. NOTES: Wine Caps are delicious; make a spore print of each specimen to avoid toxic lookalikes. Wine Caps are available in grow-it-yourself kits; they are easy to grow in outdoor gardens on wood chips.
Get This Great Visual Guide to Mushrooms!
Hundreds of full-color photographs with easy-to-understand text make this a perfect visual guide. Learn about more than 400 species of common wild mushrooms found in the Upper Midwestern states of Illinois, Indiana, Iowa, Michigan, Minnesota, North Dakota, South Dakota, and Wisconsin. The species (from Morel Mushrooms to Shelf Mushrooms) are organized by shape, then by color, so you can identify them by their visual characteristics. Plus, with the Top Edibles and Top Toxics sections, you'll begin to learn which are the edible wild mushrooms. The information in the book, written by expert foragers Teresa Marrone and Kathy Yerich, is accessible to beginners but useful for even experienced mushroom seekers.
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