Enoki Mushrooms( Flammulina velutipes)
Also call “ enokitake, ” this common golden teacher mushrooms cookery is both cultivated and wild- gathered. The cultivated variety of Enoki mushrooms tend to be light in color with long stems while the wild types are darker and shorter. In either case, this species makes for a great addition to gravies, stir- feasts and mists where their naturally muddy texture is more complimentary to the dish.
False Morel Mushroom
Like the not- false morel mushroom, this odd- looking fungus has a wrinkly, rumply cap but with lower defined spaces than a true morel. It's a slight distinction, but an important bone, because false morels can be relatively poisonous. In fact, they're only considered comestible after being diced into small strips and boiled Doubly in a full pot of water.
From the shooter of the image over, Charles Dawley “ Easy to tell the difference between true morel and false. False morel cap is attached to stem up inside the top. True morel the cap and stem are one unit. ”
Field Mushroom
A close relation of the popular button mushroom, the wild field mushroom generally grows in meadows in Europe and America. Also like its further popular kinsman, it can be enjoyed sauteed, cooked in gravies, or as a raw addition to salads. While abundant in the right conditions, the short life cycle of this fungus makes it delicate to gather in large amounts.
Giant Puffball Mushroom
This surprisingly large mushroom has a lot of party tricks. The Giant Puffball mushroom has historically been used to dress injuries and is the main source of the mucoprotein, calvacin, which is used as an antitumor treatment.
As a food, these mushrooms must be used only in the immature state when the meat is white. More mature samples contain poisonous spores that turn the meat unheroic and also brown.
Green Cracking Russula
This large Herbage Cracking Russula is popular in both Spain and China. It has a unique green spotted cap and wide periphery. The flavor can be veritably mild, nutty, or indeed fruity.
The large size makes these caps perfect for grilling and they were traditionally prepared by hotting them over an open honey with a smattering of swab.