Posts tagged Australian edible fungi

Macrolepiota dolichaula – one of the best of the edibles

Macrolepiota dolichaula in its typical habitat – a grassy paddock (Image credit: Pixie Miller)

Macrolepiota dolichaula is a large mushroom that can often be seen in open paddocks from some distance away. It occurs in the warmer regions of Australia such as the North Coast of New South Wales and Queensland. It also occurs in other countries such as Vietnam, Northern Thailand and China. In all those places it is also considered an edible species. Genetically, the specimens from Australia form a monophyletic clade with the species from China. DNA Barcoding shows a 100% match between specimens from Australia and China. This is shown by specimens lodged by the mycologist who specialises in this genus, Else Vellinga. Genetically, it sits close to Macroplepiota procera, with which it is often confused.

Phylogenetic relationships in Macrolepiota, from :

When it is young, the mushroom has is bell-shaped (campulinate) as shown in the image below.

Young specimen of M. dolichaula shown bell-like shape (Image credit: Pixie Miller)

The centre of the mushroom has a slightly raised area (an umbo) which often has a light tan colour. From the centre, the cap squamules radiate towards the rim, the spacing getting wider towards the outside. These are white to very faint yellow-brown. The whole cap at maturity is between 60 and 160 mm in diameter.

Cap of M. dolichaula showing radiating squamules.(Image credit Drew Raison)

The gills are white to begin with, but darken to a straw colour over time. They are crowded and are not attached to the stem (free) and the length alternates between long (lamellae) and short (lamellulae).

Gills of M. dolichaula are white at first but become cream coloured over time. (Image credit: Drew Raison)
M. dolichaula, showing alternating long (lamellae) and short (lamellulae) gills (Credit: Jye Zap)

As the cap expands, a partial veil extending from the edge of the cap to the stem breaks away. This membrane has a similar texture to the cap surface. At the edges of the cap, ragged remnants of this partial veil remain.

Expanded cap of M. dolichaula showing partial veil breaking away. (Image credit: Simone Small)

If it is not torn away completely, as in the above image, on the stem, the remains of the partial veil form a ring or annulus. This hangs downwards.

Annulus on M. dolichaula (Image credit: Pixie Miller)

The stem (stipe) of the mushroom is often lightly covered with squamules rather like the cap. It tapers slightly from the base to the top and it is hollow. At the bottom of the stem, when cut or bruised will develop an orange/brown colour. It does not produce a bright red colour and does not form a colour at the top of the stem.

People sometimes refer to these mushrooms as Parasols, or White Parasols but i prefer to avoid terms like this as they can lead to much confusion.

This mushroom needs to be distinguished from Chlorophyllum molybdites. With practice this is easy to do but for the beginner, the simplest test is to wait until a specimen matures and the gills of C. molybdites will be seen to develop a dark grey/green colour.

It also needs to be distinguished from Chlorophyllum hortense, a mushroom with smaller stature but similar appearance. This distinction can be made by the fact that Chlorophyllum hortense stains bright red immediately right through the whole length of the stem. Another feature that is less clear is that C. hortense has a striate margin, that is to say closely spaced lines at the edge of the cap.

In a book recently published by the CSIRO this species is listed as poisonous because of unspecified reports of bad reactions. Given that this mushroom is so easily confused with Chlorophyllum molybdites, I am confident that this mis-identification is the origin of such reports.

Within the Australian mushrooming community (not to mention China and Asia) this is regarded as one of the most popular and tasty of wild mushrooms. I am not aware of a single report of ill effects but I am aware of dozens of glowing reports regarding the edibility and taste.

M. dolichaula, picked and ready for the kitchen. (Image credit: Jye Zap)

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Lactarius deliciosus – Saffron milk cap – an east coast favourite.

The Saffron milk cap is a mushroom that occurs widely on the east coast in pine forests.  Foragers are actively encouraged to pick this mushroom in NSW in places like Oberon.  It also occurs in Victoria, South Australia and Tasmania.  Reports from Queensland are rare but it is occasionally found there. Sadly, it is not something we see in the pine forests of WA, though there have apparently been unsubstantiated reports of it from the Kewdale area, according to Bougher and Syme (1998).  There is another mention of someone trying to establish this in WA in an earlier paper. I have certainly never seen it in WA.

To view one of these beauties I had to travel to Adelaide on a heads up from some friends there.  These were cropping up in early February of 2017 after some rain, to the general surprise of enthusiasts there.  There were not a lot of them at this time, but I did manage to find this single specimen, to my great joy.  Thanks to Kate et. al. for the heads up!

This is what it looks like from the top.  Notice the pine needles.

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Lactarius deliciosus cap

When cut, the inner surface reveals an orange colour at the margins, as shown below.

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Lactarius deliciosus showing red cut surface

Some texts say that these mushrooms are not particularly good eating and that the name is in fact a misnomer.  To test this out, I took my specimen down to a the barbecue at a local park in suburban Adelaide and fried it up with a little olive oil.  Adelaide is so well endowed with such parks and barbecues and I am sure that they are a popular gathering place. On this particular day however there was nobody else around though, and perhaps that is because it was 42 degrees. All this reinforces the oddity of finding mushrooms at this time of year.

Anyway, back to the taste test.  I found that the smell and the taste were intimately entwined and that it was a pleasant and unusual taste.  It is hard to describe a smell or taste but I kept thinking of vegetables like carrots.  This may well have been influenced by the orange colour.  The other very distinctive and great thing was the firmness. This is easily the most firm mushroom that I have ever cooked and eaten.

I look forward to eating more of these.  Who knows, perhaps they might crop up in WA?  Time will tell.

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Calvatia fragilis – another edible puffball

While driving around in April, I noticed for the first time this year some rather large puffballs growing around the place.  Here is what they looked like.

puffball
Calvatia fragilis

When cut open, these revealed a firm white flesh with a pleasant mushroom smell.  They lacked a ‘sterile base’ which is the bit at the bottom close to the attachment point to the ground.  The lizard skin pattern was also distinctive.  If left undisturbed they develop a purple spore mass and break open.

Calvatia fragilis spore mass

All of these factors together led me to identify them as Calvatia fragilis, which was subsequently confirmed by DNA analysis (97% AJ684871).

The picture below shows the specimen torn open.  There is a slight yellowing when it is bruised. It has a distinct skin.

Calvatia fragilis torn open
Calvatia fragilis torn open

The next picture shows another view of the surface of the puffball.

Surface of Calvatia fragilis
Surface of Calvatia fragilis

I found something similar in March 2021 after some unseasonal rain and humidity. These were a little more aged than the first ones and the skin (peridium) had become a bit more faceted but I believe it is the same fungus. This specimen turned soft overnight.

Calvatia fragilis immediately prior to spore formation

Some people say that all white puffballs in Australia are edible.   This is not true as many years ago I found a massive white puffball growing next to a mulga tree in Hopetoun that had an extremely unpleasant smell.  When I heated some up it caused us to evacuate the kitchen!

Calvatia fragilis is edible though and I sliced this one and fried it in butter.  The taste reminded me a little of eggs.

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Rhizopogon – a taxonomic challenge

A walk in a pine plantation in WA during winter will often reveal a truffle-like fungus lying on the top of the ground or sometimes almost buried.

rhizopogon-pseudoroseolus

Rhizopogon pseudoroseolus

This is Rhizopogon, introduced with the pine trees and a very effective fungus for assisting the pines to grow.  The mycelium from fungi such as these acts as an extension of the roots of the trees, drawing in nutrients that would otherwise be unavailable to the trees.

Many sources report that the species occurring here are Rhizopogon luteolus but DNA results on the specimen pictured above match R. pseudoroseolus (GQ267483).  This species, an introduction from the USA is also very common in New Zealand, though the appearance does not appear to match either the image nor the key published by Jerry Cooper of the Fungal Network of New Zealand. There are many different species, lots of variability and many published revisions of this genus so it does make identification difficult.

In Japan, a member of this genus, Rhizopogon roseolus is much prized as a food where is it known as Shoro.  The Kiwis, always much more proactive on these matters than we are, have done some comparisons on the species growing in New Zealand with those in Japan and have gone so far as introducing the Japanese species into NZ as a potential agricultural product.

This is not an easy fungus to identify visually and there is sparse information about edibility.  My friend Jsun has eaten a species that grows in Queensland and while visiting here he pickled some that I had collected.  These are shown in the picture below.  He has selected specimens that were firm and had a white interior when cut in half. When pickled, the outside became quite distinctly reddish.

rhizopogon-jar

Pickled Rhizopogon pseudoroseolus

I have eaten small quantities of these and must say that they are rather bland. Jsun reports that he likes to add them to stews and so forth and that they soak up the flavor of the dish.

See also: https://mushroaming.wordpress.com/2015/12/26/rhizopogon-rubescens/

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Laetiporus portentosus -White punk, poor tucker indeed

There have been many reports from the times of early European settlement, all from Tasmania, of the Aboriginal people eating a white’ punk’ growing on trees.  It has been widely assumed that this is Laetiporus portentosus, formerly known as Piptoporus portentosus.

This June I chanced upon a specimen of this lying on the ground in Bridgetown.  It was quite a massive thing, weighing several kilos and it was saturated with water.  That is why I assume was on the ground, having fallen from its position because of its weight.  Here it is sitting on my dining room table.

Laetiporus portentosus desk

Fallen Laetiporus portentosus on table

 

Here is another shot of it, this time showing the inside after I had cut it open with great difficulty.  I don’t think this would have been possible with primitive tools.

Laetiporus portentosus cut

Laetiporus portentosus cut open

You can see that the inside looks sort of cottony.  In fact it more closely resembles polystyrene in texture.  An attempt to eat a small piece of it revealed that it was about as edible as polystyrene too.  Not even in an emergency could anyone possibly eat and digest this fungus.  Perhaps the story is different with very small specimens but I am doubtful.

It is quite difficult to get a picture of one of these in-situ on a tree because they tend to grow quite high up.  I was lucky enough to spot one by a road cutting near Donnybrook that enabled me to scramble up and take a picture with my phone.  Here it is.

laetiporus donnybrook

Laetiporus portentosus in situ

The fact that these are relatively few and far between and so high up on the trees is further evidence against them being used as food.

It is however widely reported that they were used as tinder and to carry fire.  Some experiments revealed that a dried specimen could be ignited very readily and that it would smolder for a long time.  By judicious control of the fire front on a smoldering specimen it could easily be kept aglow for hours.  Uncontrolled burning of half a specimen lasted about 40 minutes.  I made a short video of a small piece smoldering after it had been ignited. A still from that video is shown below.

laetipurus glowing

A piece of Laetiporus portentosus smoldering

 

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Macrolepiota clelandii – after some careful consideration

This is a common mushroom around the karri forest and other places during the early part of the rainy season.  It used to be listed as Macrolepiota konradii in guides until quite recently until Else Vellinga renamed the group in 2002.  Almost all sources list this as edible, except for Tony Young who says that this Australian species is of unknown toxicity.

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Macrolepiota clelandii

Its edibility seems to be  based on the fact that is was thought to be the same as the edible M. konradii from Europe.  It has also been mistakenly called Macrolepiota procera both here and in New Zealand where it also occurs.   In reality, Macrolepiota procera occurs in neither place. 

Here is a picture of the top surface.

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Macrolepiota clelandii top surface

The size of this mushroom varies a bit.  In the SW of WA it is a rather pretty and delicate mushroom that will sometimes spring up in the oddest places.   I had one come up once half way down a post hole that I had left open. The specimen pictured is about 150mm high with a cap 100mm across.  That is a typical size for around my area.  Further north I have seen pictures of larger specimens.  They don’t occur as a small mushroom.  In fact, there are some small Lepiootas that look rather similar and some Lepiotas are deadly.

Update: August 2016

My fellow blogger Jsun and I picked some of these during July and he was able to confirm that they were the same as those he had eaten in the east.  I watched him cook and eat some and being thus encouraged I had a small portion myself.  I am now much more confident about these.   One thing he pointed out to me was the ‘snakeskin’ pattern on the stem which also flares out at the base.

 

snakeskin

Snakeskin pattern on stem

The ring or annulus is quite distinctive also,  breaking up in radial splits and being attached at first, but moveable with some encouragement.

macrolepiota ring

Detail of ring

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Leucoagaricus leucothites -with caution

Leucoagaricus

Leucoagaricus leucothites

 

 

Leucoagaricus leucothites was formerly called Leucoagaricus naucinus and with the state of flux in taxonomy at present, it might have another name next year.  It is a mushroom of worldwide distribution, widely known as an edible species but often recommended as a species to be avoided because it shares so many features with a couple of deadly Amanitas. For this reason nobody should attempt to eat these unless they are completely confident in being able to distinguish an Amanita.

I spotted the specimens above by the side of the road, which is a common place to find them.  The caps are bright white with a satin texture.  The shape of the large specimen in the picture is characteristic of this species.   The underside features a hollow stem that widens a little at the base, but does not have a sac or volva like Amanita or Volvopluteus.  The gills are at first white but darken a little at maturity. The spore print is bright white.

It is always a little scary eating something new but even more so when it is something with white gills and a white spore print.   Nevertheless, after much checking and re-checking I fried some up and did a taste test.  From descriptions elsewhere I had expected something more; it tasted just like Volvopluteus gloiocephalus.  The mature specimen even looks a little like Volvopluteus.

One can only wonder how species like this manage to spread so far and wide.   Apparently the spores of this one germinate very readily in a wide range of media so perhaps that has something to do with it.  Anyway, another of our introduced species that is edible for what it is worth.

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Volvopluteus gloiocephalus – a common roadside species

I was doing some research and maintenance today when I realised that I didn’t have a blog entry for this mushroom, though it is a very common one that I have been eating for 30 years.  Perhaps I accidentally deleted it. It used to be known as Volvariella speciosa until quite recently when some DNA studies indicated that it should be placed in a new grouping.

If you are driving around Perth in wintertime, you will see this everywhere growing on roadside woodchip mulch.  It also occurs on waste ground.  It is not generally a good idea to eat mushrooms that grow by roadsides as they can accumulate various toxins.  However, these are so widespread that it should be possible locate some that are growing in a safe spot.

One of the important things to know about this species is that it looks very similar to an Amanita.  On the east coast, people have died after picking and eating the deadly Amanita phalloides, mistaking them for Volvariella volvaceae, the paddy straw mushroom of Southeast Asia and Queensland.  It would be very easy to make a similar fatal mistake here in the West, confusing Volvopluteus with other species of Amanita.  I have seen the two growing very close together and they are nearly impossible to tell apart.  It is only when the mushroom reaches maturity and the rusty orange gills become evident that Volvopluteus becomes easy to identify.

Now for some pictures.  I had to recover these from an old computer in the shed that I first bought in 2003.  That was an interesting exercise in itself, requiring removal of the hard drive and taking it to the computer shop.

This first picture shows the mushroom just as it is emerging.  It looks just like the hard boiled egg that I have placed beside it.

eggs

Emerging mushroom beside a boiled egg

As it grows, it begins to take on some shape.  You can clearly see the sac or volva at the base.

volvariella5

Beginning to grow, showing volva

 

 

At maturity, it takes on a classic shape.

two volvariellas

Typical Volvopluteus gloiocephala at maturity

 

The gills, which are white at first, take on a rusty orange colour at maturity.  It is at this stage that identification is most accurate.

vovariella pair

Mature specimens, showing gills

 

This mushroom has an unusual and distinctive taste.  I often cook it in a sauce that I add to silverbeet and serve it with roast chicken.

All of my numerous attempts to cultivate this mushroom have failed, resulting in a slimy bacterial looking mess.  It is possible, as others have done it, so I will give it another go next time I find it, with my more recently installed laminar flow hood.

 

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Dictyophora indusiata (Phallus indusiatus)- an edible stinkhorn

There are quite a few mushrooms that are classified as stinkhorns.  Many of these are said to be edible in the  egg stage.  Dictyophora indusiata is however edible as the mature mushroom and it is cultivated in significant quantities in China.  It is an attractive looking mushroom as shown below.

Dictyophora_indusiata

Dictyophora indusiata, Cairns, Queensland, by Steve Fitzgerald

The name refers to the net-like skirt or indusium which is a transient feature, soon falling away to reveal the stem.  The mushroom is also known as Phallus indusiatus, for obvious reasons but for the purposes of this post I have retained the earlier name.  This is a mushroom of tropical areas.  I have not encountered it in the wild personally, though I have seen the very similar Dictyophora multicolor in Cairns.  I have however encountered it in canned form in an Asian food shop in Perth.

 

When opened up, the contents of the can were almost pure white, odourless and contained the entire mushroom, including the cap, cut into pieces, in brine.

 

Like other stinkhorns, when encountered in the wild,  it has a disgusting smell.  Rather remarkably, this repulsive smell has been claimed to cause spontaneous female orgasms in the case of a Hawaian species!  Whether that is the case or not (and I have my doubts) the canned product does not have any hint of this smell.  From what I have been able to determine, the fungus is washed to remove the spore material that contains the odour components.

I cooked up some of the pieces, which contained quite a lot of water, in a frying pan with a little olive oil and then added them to an omlette.   I found that the taste was best in the pieces that had been slightly browned.  This may be due to the considerable amount of glucose contained in the structure of the cell walls.

I should note that one Chinese site (that is a translation) indicates that species that have a yellow veil (indusium) are toxic.  That would include Dictyophora multicolor.

I report this mushroom because it does occur in Australia and it is edible.  However, it might be an adventurous person who attempts to eat it.   I would be interested if anyone finds this or any of the other stinkhorns, and can let me know if the smell can be removed by washing.  Meanwhile, it is readily available in canned form.  And if you want a genuine Chinese recipe, you might like to try this one from the site above:

“Casserole in disposable full of water and put it into the old hen, add ginger fluff block a, a teaspoon of cooking wine first and bring to a boil over high heat, low heat slowly stew. 炖鸡时,为了防止汤水溢出,可以在砂锅上架两根竹筷,再盖上锅盖。 Stewed chicken, in order to prevent the soup overflow in the casserole shelves two bamboo chopsticks, then cover the pot. 大约三小时后,鸡汤已经呈现金黄色。 After about three hours, the chicken soup has a golden yellow. 这时可以将已经用水发过的竹荪切段,投入鸡汤中,再炖,等竹荪充分浸润了鸡汤的味道后,根据个人口味加盐,关火,撒一点点葱花增香,就可上桌了。 Then you can the segment of the water has hair Dictyophora cut, put into chicken soup, then boiled, etc. Dictyophora fully infiltrating the taste of chicken soup, according to personal taste with salt, and turn off the heat, sprinkle a little chopped green onion flavoring, can be serve.

【要点】给鸡焯水时不要弄破鸡皮;水发竹荪要多浸泡一会儿,才会去除那股怪味儿,竹荪不要放多,否则会夺鸡汤的鲜味;如果老母鸡肚子里油很多,要挖出来扔掉一点,尤其是在夏天对于喜欢清淡的人来讲。 [Points to the chicken boiled water not to break the chicken skin; The the water hair Dictyophora to soak for a while, before removal of the sense of smell children Dictyophora Do not put too much, otherwise it will seize the flavor of the chicken soup; old hen stomach where oil is a lot to be dug up and threw it away a bit, especially in the summer for people like light.].
(I think that was written by the person who did the instructions for my portable router table   🙂

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Laccaria proxima – an abundant species

Laccaria proxima is known from both Europe and North America.   In my area it is strictly associated with pine plantations.   I believe that the pine species is the Maritime Pine, Pinus pinaster.  The occurence of L. proxima is variable, but it appears to be extremely common in well established plantations with trees of a diameter of around 300 mm.

In June in these forests there is a wide variety of fungi, including several small mushrooms with brown caps.   Laccaria proxima is distinctive in that it has pale salmon pink gills that are not crowded.  This distinguishes it from another abundant species with yellow gills that are crowded as shown below.  Laccaria proxima has a white spore print.  This should be checked.

Laccaria proxima, with pink gills on the right.

L. proxima varies in size from about 20 mm to 80mm in diameter.  The stems can be up to 100mm long and they emerge from the pine needle mat. Underneath the mat, one can see the white mycelium in a layer on the top of the soil.  As the mushrooms grow, they move from having slightly inrolled margins to curling up so that the gills are exposed.   Below are pictures of the different stages.

A young specimen

Mature specimens

A distinctive feature is the striations on the stem.  These stems are quite tough.  A small white mite was present on the specimens  that I picked in late June.   They are a long lasting mushroom that does not otherwise get attacked by insects.

I prepared some of these by washing them and then frying in a pan with oil.   I had to decant some of the water during cooking as it had caught up in the gills.  I added some ham to the mixture in the pan and ate them on toast.   The taste resembled Volvariella slightly, though it was not as intense.   I found that it left a pleasant after taste when I had finished the meal and this lingered for some time.

There is a smaller abundant  native species, Laccaria lateritia.  It is very similar in general appearance, but it is smaller and the stems do not display the same striations as in L. proxima.  It is probably edible as well but I have not tried it at this stage.

This is an interesting mushroom because of its abundance and well established edibility from overseas experience.  Though it is not considered to be a choice edible, it is quite palatable and the pleasant after taste makes it interesting.  I suspect that it has a flavour enhancing quality to it.

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