This morning my two daughters were looking for an adventure, which, well, turned out to be more mushroom hunting. Surprise! Yeah, not. Well we found a pile. 3kg worth. That’s about 7 paper lunch bags full. As I started to clean them up for drying though, I noticed they were far from all the same. I had been doing some homework on this genus, and knew that I should check for obviously yellow staining near the base of the stem when it’s broken – Agaricus Xanthodermus is what folks would call ‘poisonous‘. Not ‘you’ll die on the spot‘ kind of poisonous in this case, but more like ‘if you eat some your GI tract might not like you very much, in a very severe way‘ kind of poisonous. So a-stem-cutting I went, and found a very significant portion of what we’d picked had distinctively yellow bruising. Many Agaricus species bruise yellowish, apparently, but this one far more obviously so. See photo below. The second trait I notice was they really didn’t smell that nice. As in, they smelled nasty. Mushroom resources online suggest: phenolic. I’d describe this as ‘stale oil, bitter, chemical, kreosote-esque’. All around, not so nice. For a moment I was saddened by my loss of mushrooms, but then giddy with having learned something quite important. The lot of what I’m figuring is my first Agaricus Xanthodermus is shown below, piled up in my compost bucket. If you live just west of the University and these look familiar, it’s probably because they’re from your boulevard. Don’t worry, my girls and I didn’t eat them.
By far a bigger take-away for me than seeing first-hand some solid yellow staining was the smell. I was suddenly very grateful for my wine nerd-ness. The three mushrooms in the top left photo smelled vastly differently. I’m pretty sure I could have sorted those 3 kinds out with a blind fold on. The bottom right pinky one is the stale chemical stinky, yellow staining guy. Rather revolting, and apparently that stink saves many from downing too many of the wrong kind. The top I’m guessing is Agaricus Campestris which is what I’ve had in my fridge the past few days. It smells lovely, mushroomy, like a bowl of mushroom soup, begging for crackers. And the lower left was a surprise. Obvious, smack in the face sweet, clearly articulated anise vibe. I had just read that this is an indicator of Agaricus Arvensis, or ‘horse mushroom’. It was far more round than the flatter Campestris, and smelled lovely. Thankfully, Arvensis is a choice keeper in the edible category. Of course, that assumes my IDs are right, and this is all still pretty new to me. I’m including a photo at the bottom of a group of what I think are Agaricus Arvensis – whatever they are: the anise smelling ones.
So my takeaway for the day: keep harvesting agaricus like mad, but give them a thoughtful sniff before choosing to bring home or not. This genus obviously varies widely on aromatics, and quite plainly, even if not poisonous, I’m not interested in nasty smelling mushrooms for the kitchen. Yes, I’m going mushroom hunting again tomorrow, but I’ll give you a break with a ‘From Local Farms‘ episode.
As always, my disclaimer. I’m still very green at this. I will correct the above if I’m corrected and/or learn better down the road. I am not a mushroom guide, book, or substitute for your own judgement, this is only me journalling my adventures while learning about them. So there.