Whether it is for the hunt or to prepare these particular fungi for eating, aficionados of wild mushrooms will like Good Mushroom Bad Mushroom: Who’s Who, Where to Find Them and How to Enjoy Them Safely, written by John Plischke III, in the field and at home. Authored by one of the top mycologists in North America, this guidebook is a working resource for hunting wild mushrooms in Canada or the United States.
Good Mushroom Bad Mushroom is appropriate for readers who trek through wild lands or native plantings to identify mushrooms beyond the home grown white button types. In the kitchen where connoisseurs of authentic recipes reside, this reliable book on eating wild mushrooms safely discerns the edible from the poisonous varieties. Throughout, Plischke translates his mantra of wild mushroom safety into short frequent reminders, before your first bite.
Basic Mushroom Anatomy and Making Spore Prints
Early in the book Good Mushroom Bad Mushroom, Plischke takes readers through basic mushroom anatomy and terminology and instructions on how to make a spore print. Bookmarking this section is recommended as a companion to reading the following pages on specific mushroom types, for those with only a cursory knowledge of wild fungi.
The mycologist-author explains the importance of identifying the color of the spore print to definitively determine a mushroom variety in doubt. Knowing how to take a spore print is one tool Plischke gives readers to rule out any potential error in mushroom identification.
Edible and Inedible or Poisonous Mushrooms
Three-quarters of Good Mushroom Bad Mushroom is filled with wild fungi species, edible and inedible or more ominously referred to as poisonous. Each page spread includes, in clear section labeling, edible or inedible or poisonous, the common name and botanical name. With the description, there are "Where, When & How to Look," "Look-alikes" and "Edibility" columns.
Poisonous mushrooms span the range from the deadly Galleria marinate to Omphalotu illudens and olivascens with the attractive common name, Jack o’ lantern. Detailed descriptions and edibility information of the poisonous Amanita amerimuscaria nom.prov. indicates it is sometimes confused with Agaricus, an edible mushroom.
The edible mushrooms section is large with unappealing names such as hemlock varnish shelf, Ganoderma tsugae, which is used for making tea, to the inviting chanterelle mushroom, an ingredient often found in recipes in popular cookbooks. But as Plischke highlights in his edibility columns, even among the edibles there are warnings of poisonous variations resulting from the location grown or kitchen preparation.
Wild Mushroom Recipes
There are eight wild mushroom recipes at the end of Good Mushroom Bad Mushroom. But in addition, a beginning section on collecting and preparing edible wild mushrooms includes how to harvest them in the field as well as how to keep them fresh for cooking later.
Among the pages on mushroom species it pays to read the details; there are hints on the best ways to enjoy eating each variety. Although this guide is about North American mushrooms, Plischke calls attention to Boletus edulis, king bolete, which on popular cooking shows is referred to as cep, steinpilz or porcini. Porcini is also at home in northern Italy among white truffles.
Mushroom Hunter and Author John Plischke III
John Plischke III has spent more than 35 years hunting mushrooms. He has won more than 80 national and regional awards for his mushroom photography, and in 2003, was awarded the North American Mycological Association’s Harry and Elsie Knighton Service Award.
Plischke started with 14 members when he founded the Western Pennsylvania Mushroom Club; it now boasts 500 and counting. His work also appears as contributing editor for Fungi Magazine.
About the Wild Mushrooms of North America
Good Mushroom Bad Mushroom: Who’s Who, Where to Find Them and How to Enjoy Them Safely was written by John Plischke III. St. Lynn’s Press from Pittsburgh, Pennsylvania, published the guide May 1, 2011. The hard-covered, wire-bound book opens flat, a valuable utility whether on a forest’s floor or kitchen counter. Readers may use ISBN – 13:978-0-9819615-8-3 to locate this guide on wild mushroom hunting.
Foodies who favor wild mushrooms may be enticed to try wild chanterelle and garlic custard appetizers while relaxing with Good Mushroom Bad Mushroom. For native plant enthusiasts consider trekking through local woods like Dawes Arboretum to try their hand at hunting wild mushrooms.
Sources:
- Plischke III, John. May 1, 2011. Good Mushroom Bad Mushroom: Who’s Who, Where to Find Them and How to Enjoy Them Safely. Pittsburgh, PA: St. Lynn’s Press.
Permission received for all photos used in this article.
Chris Eirschele - Chris writes on plants grown and gardens explored; she is a member of the Garden Writers Association.
