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Mushrooms have their magic
But despite these dangers, for the next two months, during fall's mild, rainy weather, mushroom lovers and fungi enthusiasts will be out looking for specimens. And experts warn: If you want to take part and you want to taste them, don't go into the woods alone. Museum.
"You should go out with [an expert] who really knows their mushrooms."
Hebda and others say fungus experts mycologists will take into account many more factors than appearance to identify a wild mushroom. Terrain, surrounding environment, species of nearby trees, available sunlight, even the time of year and day can play a part.
Kem Luther, a member of the Southern Vancouver Island Mycological Society, whose members regularly lead mushroom hunts, said books capture only the look of one particular mushroom at one particular moment.
The same species can look very different at a different time.
Worse for novice mushroom hunters is the existence of look alike varieties, so what might look safe might actually make you ill.
Luther said the death cap mushroom, for example, resembles an edible mushroom found in Asia, the paddy straw mushroom.
Similarly, Smith's amanita can be found in the same places as the sought after pine mushroom.
For this reason, mycologists group even edible van cleef arpels necklace replica mushrooms into categories: safe and unsafe.
"So the pine mushroom would be an unsafe edible because it looks like the Smith's amanita," Luther said.
He would also rank as unsafe the magic mushroom, Psilocybe semilanceata. Now illegal but still hunted for it hallucinogenic properties, magic mushrooms also have several poisonous look alikes, often growing in the same ecological zones.
"[Magic mushrooms] are small, brown and not very fleshy so you have to pick a lot of them," Luther said. "And there are a lot of small brown mushrooms out there."
In all, he said about 2,000 species of mushrooms and fungus have been recorded on Vancouver Island, and it's agreed at least another 2,000 have not been recorded.
Most of them are not poisonous so dangers can be overblown. But neither are the majority regarded as very tasty.
"I suppose they are edible but they aren't very interesting," Luther said. "I mean, even cardboard could be considered edible."
He estimates there are a dozen mushroom species on Vancouver Island worth eating, but only five are regularly hunted.
"Everybody seems to know a little bit about chanterelles," Luther said. "You can even buy them [wild harvested clover necklace imitation van cleef ones] in the store."
"It can be quite big," he said. "Unfortunately, when it van cleef necklace replica gets really big it is usually infested with maggots."
With a thin cap, it cooks quickly and is torn into pieces and added to stir fry dishes.
Named because they are similar in colour to cooked lobster.
"It's quite large and tasty and actually looks more like a plate of noodles all thrown together more than a cauliflower," Luther said.
In contrast to the store bought button mushroom, which he said most fungi enthusiasts would dismiss out of hand, these wild mushrooms all have a distinct, often powerful flavour.
In fact, he said the button mushroom was chosen for his bland, inoffensive flavour. Also, whether you buy white, brown or portobello mushrooms, they are all different varieties of the same species, Agaricus bisporus.
"People in mycological societies will eat the button mushroom but they don't hold them in very high regard," Luther said.
But despite these dangers, for the next two months, during fall's mild, rainy weather, mushroom lovers and fungi enthusiasts will be out looking for specimens. And experts warn: If you want to take part and you want to taste them, don't go into the woods alone. Museum.
"You should go out with [an expert] who really knows their mushrooms."
Hebda and others say fungus experts mycologists will take into account many more factors than appearance to identify a wild mushroom. Terrain, surrounding environment, species of nearby trees, available sunlight, even the time of year and day can play a part.
Kem Luther, a member of the Southern Vancouver Island Mycological Society, whose members regularly lead mushroom hunts, said books capture only the look of one particular mushroom at one particular moment.
The same species can look very different at a different time.
Worse for novice mushroom hunters is the existence of look alike varieties, so what might look safe might actually make you ill.
Luther said the death cap mushroom, for example, resembles an edible mushroom found in Asia, the paddy straw mushroom.
Similarly, Smith's amanita can be found in the same places as the sought after pine mushroom.
For this reason, mycologists group even edible van cleef arpels necklace replica mushrooms into categories: safe and unsafe.
"So the pine mushroom would be an unsafe edible because it looks like the Smith's amanita," Luther said.
He would also rank as unsafe the magic mushroom, Psilocybe semilanceata. Now illegal but still hunted for it hallucinogenic properties, magic mushrooms also have several poisonous look alikes, often growing in the same ecological zones.
"[Magic mushrooms] are small, brown and not very fleshy so you have to pick a lot of them," Luther said. "And there are a lot of small brown mushrooms out there."
In all, he said about 2,000 species of mushrooms and fungus have been recorded on Vancouver Island, and it's agreed at least another 2,000 have not been recorded.
Most of them are not poisonous so dangers can be overblown. But neither are the majority regarded as very tasty.
"I suppose they are edible but they aren't very interesting," Luther said. "I mean, even cardboard could be considered edible."
He estimates there are a dozen mushroom species on Vancouver Island worth eating, but only five are regularly hunted.
"Everybody seems to know a little bit about chanterelles," Luther said. "You can even buy them [wild harvested clover necklace imitation van cleef ones] in the store."
"It can be quite big," he said. "Unfortunately, when it van cleef necklace replica gets really big it is usually infested with maggots."
With a thin cap, it cooks quickly and is torn into pieces and added to stir fry dishes.
Named because they are similar in colour to cooked lobster.
"It's quite large and tasty and actually looks more like a plate of noodles all thrown together more than a cauliflower," Luther said.
In contrast to the store bought button mushroom, which he said most fungi enthusiasts would dismiss out of hand, these wild mushrooms all have a distinct, often powerful flavour.
In fact, he said the button mushroom was chosen for his bland, inoffensive flavour. Also, whether you buy white, brown or portobello mushrooms, they are all different varieties of the same species, Agaricus bisporus.
"People in mycological societies will eat the button mushroom but they don't hold them in very high regard," Luther said.
The Wall