Descriptions and photographs of two hundred one edible and poisonous species found in western North America are accompanied by comments on edibility, habitat and range, and microscopic characters.
Ideal for hikers, foragers, and naturalists, the Timber Press Field Guides are the perfect tools for loving where you live. Mushrooms of the Pacific Northwest is a comprehensive field guide to the most conspicuous, distinctive, and ecologically important mushrooms found in the region. With helpful identification keys and photographs and a clear, color-coded layout, Mushrooms of the Pacific Northwest is ideal for hikers, foragers, and natural history buffs and is the perfect tool for loving where you live. Covers Oregon, Washington, and British Columbia Describes and illustrates 493 species 530 photographs, with additional keys and diagrams Clear color-coded layout
Hawai‘i is known for its verdant mountains and colorful ocean ecosystems, but few realize the depth and range of the islands’ mushroom diversity. In fact, Hawai‘i is home to over 230 species of mushrooms that are prized by foragers from around the world. In Mushrooms of Hawai‘i, Don Hemmes and Dennis Desjardin present a beautiful and comprehensive guide to the treasure trove of mycological life in the Aloha State. Inside you’ll find information on Mushroom identification; Culinary and medicinal uses of Hawaiian mushrooms; Where to find the best mushroom-hunting spots; The seasonality of Hawaiian mushrooms; And everything else you might need to make your foraging adventure a success. Mushrooms of Hawai‘i also includes beautiful illustrations to help you identify familiar treasures like morels, well-known dangers like Amanita muscaria, and exciting species unique to the islands. Whether you’re hunting Copelandia cyanescens (“magic” mushrooms) in the pasture grasses high in the mountains of Maui, or foraging for Laetiporus (chicken of the woods), an edible mushroom sought after by foodies for its uniquely delicious taste, this book is the must-have guide for fungophiles.
Many mushroom hunters prefer to do their foraging in the marketplace, where all the mushrooms are clearly labeled and safely edible. With this fact in mind, Arleen and Alan Bessette have written Taming the Wild Mushroom, one of the first cooking guides devoted exclusively to choosing and preparing the mushroom species now available in many grocery stores, supermarkets, and natural and whole foods markets. A dozen wild and cultivated species are covered in the book, including White Button, King Bolete, Oyster, Chanterelle, Morel, Paddy Straw, Wood Ear, Shiitake, Enokitake, White Matsutake, Black Truffle, and Wine-cap Stropharia. Easy-to-understand descriptions and excellent color photographs of each species help market foragers choose mushrooms in peak condition. Fifty-seven original, species-specific recipes, from appetizers, soups, and salads to meat and vegetarian entrees to sauces and accompaniments, offer dozens of ways to savor the familiar and exotic flavors of these mushrooms. A mouth-watering photograph accompanies each recipe.
A guidebook to 1,000 specimens of mushrooms, photographed to show the cap, stem, gills, spines and a cross section, usually in various stages of growth.
Originally published in 1993, A Guide to Kansas Mushrooms went out of print in 2017. Original author Richard Kay suggested his wife, Sherry Kay, could assume the undertaking of revising the book, collaborating with him working as a consultant. After Richard’s death in 2018, Sherry later added two coauthors, Benjamin Sikes and Caleb Morse, to complete the task. Kay, Sikes, and Morse have revised this new edition to account for the variety of ways mycology has changed in the last twenty-five years, while holding to its original purpose as a guide for active mushroomers. Primarily, A New Guide to Kansas Mushrooms highlights the upheaval in taxonomy caused by advances in molecular genetics: an estimated 25 percent of fungal names included in the original guide have changed since 1993. Second, the list of mushrooms found in Kansas has expanded and the new edition adds 50 species to the 150 described in the original guide. All anthology entries have been updated to reflect these changes in the field, and the essays have also been edited, reduced, or expanded to include updated information as well as brand-new material. The outdated genus-level classification of fungi has been replaced by two cladograms—diagrams that illustrate how organisms branch off from their last common ancestors. This revised edition provides a wealth of new material on Kansas mushrooms that will aid and fascinate both newbies and seasoned mycophiles and includes information on online resources and notes on how to grow mushrooms in Kansas. While the book fully treats 200 species, readers will be able to identify 320 different macrofungi using the keys and discussions. Additionally, this book introduces readers to fascinating, common slime molds (myxomycetes). A New Guide to Kansas Mushrooms incorporates new understanding of fungal taxonomy that has been alrgely unearthed by genetic tools over the past three decades, highlights key taxa, and includes a life list of the more than 1,200 species now cataloged from Kansas—nearly twice the number known at the time of the first edition.
Edible wild plants, mushrooms, fruits, and nuts grow along roadsides, amid country fields, and in urban parks. All manner of leafy greens, mushrooms, and herbs that command hefty prices at the market are bountiful outdoors and free for the taking. But to enjoy them, one must know when to harvest and how to recognize, prepare, and eat them. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts provides everything one needs to know about the most commonly found wild foods—going beyond a field guide’s basic description to provide folklore and mouth-watering recipes for each entry, such as wild asparagus pizza, fiddlehead soup, blackberry mousse, and elderberry pie. This fully illustrated guide is the perfect companion for hikers, campers, and anyone who enjoys eating the good food of the earth. With it in hand, nature lovers will never take another hike without casting their eyes about with dinner in mind.