ric I. FAIRY-RING rUNGUS.

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Newsletter of theTriongie Area Mushroom Club

P.O. Box 17061, Durham, North Carolina 27705
Volume 4 Number 1 January/February 1985

President: Ed Haynes, 3447 Hope Valley Rd. , Durham, NC 27707 493-7703

Secretary/Treasurer: Janice Levitt Ovelmen, 12 Willow Ridge Dr., #8, Durham, NC

489-6241

Editor: Joan Zeller, 700 Morreene Rd. Apt. G-11, Durham, NC 27705 383-7154

Foray Chair: Dianne Berg, Rt. 1, Box 122, Pittsboro, NC 27312 933-96 28

Program Chair: This 3pace available

MARK YOUR £ALE1£A1:

January 14: "Fungi of the Southeast" slide show by member Edmond Badham, a
mycologist who studied with Ron Petersen at the University of Tennessee, and
who is starting a shiitake farming business. Meeting at 7:30pm at the N.C.
State Museum of Natural History, Raleigh See map page 9.

February 11: Annual business meeting & elections, and presentation of winning
slides from the NAMA photo contest. Meeting at 7:30pm in room 143, Jones
Building, Research Drive, Duke West Campus. See map on page 10.

March 9 (NOTE: Saturday morning, rain date March 16): Demonstration of how to
grew the edible Shiitake mushroom on oak logs at home by member Edmond
Badham, of Carolina Fungi, Inc. This simple demonstration will include the
procedures for inoculation, a description of the proper growing conditions,
how to induce mushroom production, as well as potential pitfalls. A
limited number of logs and a larger amount of shiitake spawn will be avail-
able at cost to those who wish to take home mushroom producing logs that
they have started, or you may bring your own logs (3-10 undamaged oak
logs, 3"-6" diameter, 3' long, which should be aged one month after cutting,
but not more than 3 months) and we will provide the spawn and equipment.
Meeting at 10am at the NC Botanical Garden in Chapel Hill. Call Edmond in
Raleigh at 787-2429 for further information.

April 8: BGastromycetesn slide show and lecture by Bill Burk.

May 13: "Mushrooming in Japan" slide show by Joan Zeller.

Your Chance Serve by Ed Haynes

According to our constitution, our February meeting will be the time for
the election of our officers, President and Secretary/Treasurer. In only two
and a half years, the TAMC has had its membership climb to almost one hundred,
has developed a first-class newsletter, and has received regional recognition.
Given the "fluid" nature of our membership, active members are valued, and a
broadly-based leadership avoids too much work or too much indispensibility being
placed on a few people. Yet, the fact is that a few (tired) people have been
carrying all of the responsibility. As a member of the TAMC, you don't miss out

page 2

on the information, the fellowship, or the fun. Why not share in the work and
responsibility as well? The elective officers (President and Secretary/Trea-
surer), the appointive offices (Program Chair, Foray Chair, and Editor), and the
TAMC all need your participation and your support. Call Ed Haynes to sign up
(493-7703). Join the New Action TAMC!

£££i£g Star??

Is there a red star on your mailing label? If not, we have not yet

received your 1985 dues and this is the last issue of the Funelf ile you will

receive. Why miss out? Renew today. Individual memberships, $8 each,
associate memberships, $2 each (with an individual membership), corresponding

memberships (newsletter only), $?. Mail to TAMC, Box 17061, Durham, NC 27705.
(See renewal forms in last two issues.)

November 12 Meeting by Catherine Gutmann

"Excuse me, Sir, where is the Mushroom Club meeting being held?" "Well, go
down that path, you pass the Piedmont prop plane on your left, then the rocket
on your right, go past the tank and down around the London double decker bus to
the Education Building." Whew! Getting to the first meeting at the North
Carolina Museum of Life and Science was almost as exciting as the meeting
itself.

And the trek was well worth it. We were treated to a superb slide show by
member Jack Billman. The mushrooms were photographed in western North Carolina,
Florida and Georgia. Jack organized the slides into various groups with many
species including amanitas, boletes, lactarius, earth tongues to name just a
few. His slides were of professional quality. He hasn*t entered any contests
yet and we heartily encourage him to do so.

But that was only part of the evening fare. Next came a tasting feast of
five kinds of wild mushrooms from Oregon. They were flown in to Joan Zeller
from a friend. Electric frying pans were plugged in and delicious aromas began
emanating from different corners of the room. Soon we were munching on the
varieties. Of the five, Tricholoma pondero3a (similar to the prized Japanese
Annillariella matsutake) seemed to be the favorite. Raw, it has a lovely spice-
like aroma and fried, well, delectable, flavorful and excellent texture. The
other four (Cantharellus cibarius, Dentlnum repandumT Lentinus edodes
(Shiitake), and Sparassi3 radicata were tasty in their own ways. Comparison of
all provided lively conversation. Visual and gustatory delights and good
fellowship were the hallmarks of this delightful evening! (Thanks to Dianne
Berg, Joanna Billman, Barbara Beaman, Catherine Gutmann and everyone who helped
cook and brought in frying pans. And a special thanks from all of us to John in
Oregon for the mushrooms! jz)

The California Connection by Jacques Poirier, our Western Correspondent

Until mid-November, your far-western reporter could find nary a fungus, not
even a polypore, in this Sacramento Valley metropolis of 30,000 bicyclists and
10,000 others who prefer motor vehicles. Then the rains came, and the wood-chip
mulch and manicured lawns sprouted.

Next to a backyard gutter splashpad appeared a troop of beautiful Helvella
lacunosa. easily identified. These specimens of false morels deviated from

page 3

Lincoff's descriptions and photo in that the caps usually had a superimposed
convolution that obscured the "saddle shape", and that the stipe was initially
pure white, the greyish color coming from falling black spores. To duplicate
the f lutings and multiple attachments of the pileus to the stem would tax the
talent of a world-class sculptor. Ah, but are they good to eat? Both Lincoff
and Miller discourage eaters because of possible confusion with Gyrcmitra sp. ,
but they allow the cap color of £. laounosa to range to dark brown. What I had
was dead black. R.T. Orr and D.B. Orr, Mushrooms of Western North America
(University of California Press, Bekeley, 1979) had a better description and
drawing, but were cautious in their recommendations: young specimens only, eat
the day you collect, and the "tough and rubbery stipe... is best discarded." One
cap and stem proved to be very good eating. Two days later, seven or eight caps
and stems were equally good, sauteed in butter, the stems being cooked for ten
minutes (the last eight minutes covered and steaming) before the caps were
tossed in. The stems are tougher, but when cooked are as tender as kalamaria
(fried baby squid). All parts taste deliciously musky, like a mushroom should.
I personally don't get a thrill out of mushrooms that taste like apricots.

A few days later I discovered Poisonous and Hallucinogenic Mushrooms by R.
and K. Haard (Homestead Book Co., Seattle, 1980, 2nd edition) on the shelves of
a local bookseller. Sure enough, on page 90, under Heivella, "Potentially
Poisonous Species" singled out H. lacunosaf illustrated by Color Plate XXXIV.
Ha! I didn't buy the book. I might watch the movie, though, if it's on free TV.

Mushroom Calendar

A 1985 calendar, "Bumber shoots" ("umbrellas"!), featuring mushroom photo-
graphs has been published by Landmark Calendars, P.O. Box 1100, Sausalito, CA
94966. (ISBN #0-938832-12-3). Morgan Imports in Durham has apparently sold out
of them, but they may be available through a bookstore, or directly from the
publisher. The calendar has no mycological data - the mushrooms are not even
identified - but the pictures are beautiful.

More Children's Books

Great minds must run together. When the Fungif ile ran the Children1 s Books
article last issue, the first issue of The Shroomin' Times * newsletter of the
brand new Rochester Mushroom Club,@ was thinking along the same lines, and came
up with some we missed. Only the first is still in print, but it seems the
others might be worth finding in the library, or in a used bookstore. (Thanks
to Carl Herrgesell and Grace Carswell.)

Mushrooms and Molds by Robert Froman, Let' s-Read-and-Find-Out Science
Books, Thomas Y. Crowell Co., N. Y. 1972 , 33 p. For 4-8 year-olds, nice half-
tone art, large print, and accurate information. Froman suggests how to
successfully make spore prints. ..Suggests molds are "mushrooms" without the
fruiting body.

Fairv Rings and Other Mushrooms by Gladys Conklin, Holiday House, N.Y. ,
1 973 * 32 p., index, glossary and reading list. While the writing is fuzzy —
the English is a bit lose and so is the scientific clothing — there are
personality stories about twenty species complete with good drawings visited by
fairies, elves, and a squirrel who eats Boletus edulis. Oriented towards West
Coast species. For 8-12 year-olds. Conklin offers this insight into our
favorite species complex: "(The honey mushroom) tint depends upon the kind of
tree they are living on. They have a honey color on a mulberry tree, but on a

ow known as The Mycopages

@now known as the Rochester Area Mycological Association

page 4

poplar tree they are cinnamon yellow. They are yellowish brown on oak trees and
reddish brown on fir trees."

Toadstools and Such by Solveig Paulson Russell, Wings Book Series, Steck-
Vaughn Co., Austin, Texas, 1970, 48 pages, table of contents. Feels like the
Bov Scout Handbook — but that's not a slam. It covers information by text and
picture. .. then suggests more activities, for instance, keeping a notebook. .. and
this kid-grabber: "Drop a dead fly into an aquarium. Use pond water. What do
you see growing after a few days?" The drawings are pencil with a one-color
wash. For 9-12 year-olds.

Two Inter cultural Mushroom Recipes by Ed Haynes

From recent meetings of the TAMC that included (glorious) food, here are
two recipes.

Chinese Food is especially difficult to give recipes for, as it is based on
"feel" far more than is the case with most cuisines. Nevertheless, from the
September 10 meeting:

BLACK MUSHROOM STIR-FRY

Prepare 16 to 20 "dried black Chinese mushrooms" (NOT shiitake) (does
anyone know what these are?), sliced after soaking for one hour in boiling
water with a pinch of sugar, 6 sliced water chesnuts, and two sliced sweet
green peppers. Finely mince 3 slices of fresh ginger root. Set all aside.
Combine 1 tablespoon dark soy sauce (NOT Kikoman if better is available),
1/2 cup beef (or chicken, or vegetable) stock, and 1 tablespoon sugar. Heat
2 tablespoons sesame (or other) oil in wok until very hot (near smoking).
Add ginger root. Add mushrooms, stir for a few turns, then add water
chesnuts and, after a few seconds, the green peppers. Stir to coat with oil
and heat through. Add the stock/soy sauce/sugar mixture and bring quickly
to a boil. Reduce heat, cover, and simmer until done (about 5 minutes or
until mushrooms are tender). Mix 1 teaspoon of cornstarch into 2 table-
spoons of water and add to the wok. Stir until thickened and serve over rice
or noodles if you wish.

This recipe is based (somewhat loosely) on one given in Gloria Bley
Miller • s The Thousand Recipe Chinese Cookbook (New York, 1 970) .

From our December 10 meeting at Ruth Lang's, a Reman recipe. This might
well be considered the classic treatment for Amani ta cesearea. Should you have
other nefarious ends in mind, other Amanitas might be used. It was likely a
similar recipe that Agrippina, mother of Nero, turned to her own personal and
political ends in dispatching the Emperor Claudius (recall TV's "I, Claudius"?).
The recipe is based on Apicus' _P_e Re Coauinaria of the first century, C.E. , and
is adapted from Jon and Julian Solomon's Ancient Reman Feasts and Reci pes
(Miami, 1977).

MUSHROOMS AGRIPPINA

First, prepare liquamenf the all-purpose sauce of Roman food: Combine
one 2-ounce can of anchovies, 1-1/2 cups of water, and 1 teaspoon of dried
oregano. Boil over high heat for ten minutes until the liquid is reduced
about one third. Strain the liquamen and add one ounce of grape juice.
Your liquamen will keep for weeks if refrigerated and should make up to
about one cup.

page 5

Clean 3 cups of fresh mushrooms and cut into quarters if large. Place
them in a saucepan and add 1/4 teaspoon freshly ground pepper, 1 celery leaf
(NOT the stalk), chopped, one ounce of the best honey you can find, 1/4 cup
of liauamenf and 1/4 cup high quality olive oil. Simmer, tossing lightly,
for about five minutes and serve up warm to your (unsuspecting?) guests.
Should serve about four.

by Maggie Rogers

productive winter evening when snow covers where the

One More Recipe

Receipt for a pleasant,
mushrooms will grew.

— Three to six regional or national field guides
—Stack of blank sheets of paper
—Handful of bookmarks
i —A gathering of memories from past seasons of mushrooming
—A tabletop to spread out on

—Several keys to genera and species, if desired

1. Pick a genera or two, from puzzlements and experiences past.

2. Choose a species or two from the genera.

3. Find the species in each of the field guides and mark the places.

4. Read through the written information in each of the field guides. See
what makes sense. Look up words which are unclear. You have time to be
thorough, to enjoy it. Put another log on the fire. Pull up the cat. Begin to
put all the information together in your mind. Does it fall into patterns? Can
you chart it?

5. Make a chart with these headings across the top: Name, Spore Color,
Grows Near, Habitat, Fruiting Season, Look-Alikes, Author of Guide and Page Nos.

6. Begin to place the information on the chart, a line for each field
guide. Do the rows agree? Would additional columns help, perhaps labeled
Stature, Texture, Scent?

7. Now that you know how much space to leave for each column, and what
additional columns you need, draw up a chart that will be just right for you,
and fill it in. Does it help? Isn't it like talking with teachers, each of them
with a different point of view, each with unusual interests which you can share,
just by taking time on a winter evening?

8. Now try it for two species which are look-alikes. How can you make the
process work for you in sharpening your skills at observation? Have you looked
back through your journal jottings from field trips in years past? (What? lou
don't keep a litle notebook of who, what, where, when, weather and how many?
Shakespeare's "six honest serving men" are real helpers when memory fades over
the months and years. Resolve to begin carrying a pocket notebook on field
trips. It can be slipped into the basket, in a plastic folder, and serve you
well in the future.)

9. Consider how you can extend this process in any mycological direction.
It doesn't take running off to find a teacher or a class. The field guides and
other information sources become your texts, the charts become your organizers
of information. If you are a photographer, begin attaching notes on your photo-
graphs which cross-reference them to your study charts. Draw specimens, either
from photos or from life. You don't need to be an artist; the reason for
drawing mushrooms is to get involved in the details of line and texture and
proportion which can best be felt with a good black pencil in your hand. This
kind of project can give you a real feeling of success at understanding more

I

page 6

about mushrooms. You're proceding at your own pace, not worrying about how fast
others in the class are going. You're pleasing only yourself.
10. Throw one more log on the fire. Be pleased.

(The above article is reprinted with permission of the author from the Winter
1983-84 issue of Mushroom f the Journal of Wild Mushrooming. Subscriptions to
Mushroom are $12 for 4 issues from Box 3156, University Station, Moscow, ID
83843.)

Taking Better Mushroom Photo?

Part !i Determining Flash, to- Subject Distance by Kerry Givens

I've deliberately saved the most critical step for la3t — determining the
flash- to- subject distance. I mentioned earlier that manual flashes emit a fixed
amount of light. The closer the flash is held to the subject, the more brightly
it will be illuminated. As you move the flash away from the subject, the amount
of light hitting the subject rapidly becomes less. So the trick is figuring out
exactly how far the flash should be from the mushroom to get the perfect
exposure. How tough could that be? Well. . .(you'll hate me for saying this)
look at all the factors that need to be considered to arrive at the flash-to-
subject distance:

1) Film speed — the bigger the ASA, the farther away the flash must be held
(recall that increasing the ASA increases the guide number of your flash)

2) f-stop — the bigger the f-stop value, the smaller the aperture; thus the
flash must be held closer to provide enough light

3) Magnification — the smaller the subject, the less surface area is
available to reflect light back to the film; so the flash must be held
closer as magnification increases

4) Flash power — the higher the guide number, the more light your flash
pumps out. So flashes with higher guide numbers don't have to be held as
close to the subject.

That's right, all these variables must be worked into the calculation of flash-
to-subject distance. But take heart! One simple formula cuts through this
tangle and makes the calculation a snap. Just memorise this equation and you're
all set to take beautiful flash photos:

Relax! JUST KIDDING! I made that equation up. Actually, all these factors axs
related in a very predictable, mathematical way. Rather than go into the
equations (which are buried in most detailed photography texts), I have an
easier way out. Beginning flash photographers can shortcut all the calculations
by purchasing a little slide rule that does all the work. The one I've used is
called the MacroFactor (available from Photographic Reflections, ?0 Box 13018,
St. Louis, MO 63119 — price is $10.95). Basically, it works this way: (Follow
along with the reproduction of the slide rule on page 7.) First you must know
the guide number of your flash (as discussed in Part III). The guide number i3 a
measure of the maximum amount of light your flash can deliver. In close-up
photography, you never get all of this light, however. Especially when the
subject is very small, much of the light misses it entirely. This "wasted"
light scatters in all directions and is never "3een" by your film. Hence, in
most close-up situations, you only get 10% of your flashes' maximum output. So,
before you can use the slide rule, you must multiply your guide number by 0.7 to

page 7

arrive at the macro guide number. (For convenience, you can jot these mumbers
on a little slip of paper and tape it to the flashes. Remember that you must
calculate a guide number for each different ASA film you use.) You'll see in a
moment how to use the macro guide number.

Now set up the camera and focus on the mushroom. When you've found the
view you want, pick an f-stop (usually fl6, 22 or 32) and set it. Next aim the
camera at a numbered scale along the side of the slide rule, lining it up with
the long edge of your viewfinder. Do not change the focus of the lens —
instead move the slide rule to and fro until it is in sharp focus. When proper-
ly aligned, this scale indicates the amount of magnification your lens is pro-
viding. Now you have all the needed information to calculate flash distance.
The slide rule does the hard work: move the sliding part of the rule until you
have aligned the magnification number with your macro guide number on the
opposing scale. Once these scales are lined up, another set of scales along the
rule shows the correct flash- to- subject distance for any f-stop. Just find your
f-stop and see what number on the distance scale lines up with it. That's how
far the flash should be from the subject.

The whole process is really very simple. With some practice it only takes
a minute or two. The only awkward part is the first step — determining magni-
fication — because you have to move the camera around (to focus on the slide
rule) after you've framed the picture. I've grown weary of this inconvenience.
Now I determine magnification directly from the lens itself. Most macro lenses
have numbers etched on their barrel that indicate reproduction ratio. This is
just another way of expressing magnification. A reproduction ratio of 1 : 1 means
that an object 35mm long fill3 the viewfinder (which is also 35mm long) — so-
called lifesize magnification. Similarly a repro ratio of 1:2 implies that the
same object is magnified half as much. It would only fill half the length of a
35mm viewfinder. As you change the focus of the lens, the reproduction ratio
scale moves with it, showing the new r.r. with each focusing setting. One day I
sat down with my slide rule and figured out which magnification values on the
ruler corresponded to which reproduction ratios on the lens. These conversions
are now written on a tiny "cheat sheet" in my film holder, on the back of the
camera. Now when I want to know the magnification, I focus, read the reproduc-
tion ratio off the lens barrel, and convert the ratio to the slide rule magnifi-
cation value using my cheat sheet. Then I use the slide rule in the usual way
to finish the calculation of flash distance. In this way I do not have to move
the camera once focused on the subject.

What I've just outlined is how to compute flash distance for the main flash
only... what about the fill-in flash? If your fill-in flash has the 3ame power

96 32,

THE MACRO FACTOR7

120 110 1 00 90 80 70 60

I I I I I I I I I I I I I III

SO 40 35 30 25

I I I I I I I I I I I I I I I I I I I I I I I I

24 20 16

12 '0 (7

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, EXPOSURE FACTOR

35mm

16 15

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!/32

REMEMBER.: Macro guide numoer is 70% of regular guide number.

PHOTOGRAPHIC REFLECTIONS P.O. Box 13018, St. Louis, MO 63119

1/45
I

till

35 3

"64 f/STOP

>S 0

INCHES

page 8

(guide number) as the main flash, the calculation is simple: just multiply the
distance of the main light by 1 1/2. (For example: the slide rule tells you to
place the main flash at 10 inches. Therefore the fill-in flash should be (10 x
1 1/2) = 15 inches away from the subject.) Adding a fill-in flash using this
formula will never result in overexposure.

If you're lucky enough to own flashes with adjustable power settings,
there's an even easier way to compute fill-in flash- to- subject distance. Set
the fill-in flash on half power. At this power level, you can hold the fill-in
flash at the 3am e distance as your main light (again assuming that the two
flashes have the same guide number). Although a cruder technique, this will
also give perfectly adequate fill-in lighting.

...And if you're unlucky enough to have flashes with different guide
numbers, you must use the slide to determine the main flash distance, then plug
the guide number of the fill-in light into the slide rule, read off its
distance, and multiply it by 1 1/2.

Loose Ends

1) A locking 1/4" wide carpenter's tape measure is ideal for measuring out
the flash- to- subject distance.

2) Rechargeable nickel-cadmium ("nicad") batteries are far more economical
than throw-away cells in the long run. Many can be charged up in only a few
hours. They also recharge your flash faster than conventional batteries. I
personally prefer 510 volt nicad battery packs, which recharge the flash
instantly and last longer than puny penlight cells. But high voltage packs are
too heavy, too bulky and too expensive for most. I don't recommend them to
weekend fungi photographers. (Nicad batteries can last an incredibly long time
if treated properly. I have cited two articles from Modern Photography below
regarding the care and feeding of nicads.)

3) ALWAYS have extra batteries on hand!

4) Instead of trying to hook two flash cords to the camera, attach a slave
unit to the fill-in flash. It's essentially a cordless electric eye that trips
the flash instantly when it "sees" the main flash go off. You can get them
locally for about $15.00.

5) Those of us who live in Durham and Chapel Hill are spoiled: we can drop
our Kodachrome off at local camera stores, where it gets picked up daily by a
Kodak courier. The slides return in two days. Beats waiting on the mail I I
drop mine at University Camera, Inc., a friendly and competitive store that
rates a "plug" in my articles.

Even though this series must have seemed interminable, I am guilt-racked
over omitting numerous fine points: bellows photography, use of flash diffusers,
etc. For these and other topics I must defer to the authors in my
bibliographies. Those of you all-around nature snappers will enjoy Tim
Fitzharris* outstanding primer on natural history photography, cited below.
Although only part of the book deals with macrophotography, the remainder of the
book is equally well written and sumptuously illustrated.

Well, I've had enough of this for now. Everyone get out a piece of paper
for a short quiz.

fiAbllpgra,phy

Nicad batteries for flashes

"Phototronics" column by Jim Bailey: Modern Photography , January 1981,
pages 20, 101-102; and February 1981, pages 48, 57, 114.

page 9

General Nature Photography

The Adventure of Nature Photography by Jim Fitzharris (Edmonton, Alberta:
Hurtig Publishers) 1983, 216 p. Not as exhaustive as John Shaw's new book, this
gorgeously illustrated text nevertheless is worth looking at. Your bookstore
will have to special order it.

Close— up Photography. Eastman Kodak Co., Rochester, NY. 1974, 88p. Still
one of the most useful technical reference works for macro shooters, and a
useful adjuvant to the Lefkowitz book cited in Part I of this series. I've
heard a new edition will be out shortly.

Fine.

FLASH! ! A SPECIAL OFFER has been made to Mycological Clubs by booksellers
Lubrecht & Cramer LTD. The North American Species of Pholiota by A.H. Smith
& L.R. Hesler (402 pages, 115 illustrations, published price $22.50, list price
$15.00) is being made available for $5 . 00 each in quantities of 5 or more. To
order your copy, send $5 to Joan Zeller by February 1.

page 10

Triangle Area Mushroom Club
P.O. Box 17061

Durham, North Carolina 27705

Unless there is a red star on your label,
this is your last Fungf ile until we receive your dues

FIG. 1. FAIRY-RING FUNGI. S.

C589. ZZZOS
F98t

the fungifile

Newsletter of the Triangle Area Mushroom Club

P.O. Box 17061, Durham, North Carolina 27705
Volume 4 Number 2 March/April 1 985

President: Ed Haynes, 3447 Hope Valley Rd. , Durham, NC 27707 493-7703

Secretary/ Treasurer: David Green, 1-7 Colony Apts. , Chapel Hill, NC 27514

929-9768

Editor: Joan Zeller, 700 Morreene Rd. Apt. G-11, Durham, NC 27705 383-7154

Foray Chairs: Dianne Berg, Rt. 1, Box 122, Pittsboro, NC 27312 933-9628

Douglas Ludy, 18 Dogwood Acres, Chapel Hill, NC 27514 942-3941

Program Chair: This space available. See February H Meeting on page 12!

MI YOUR CALENDAR:

Meetings

March 9 (NOTE: Saturday morning, rain date March 16): Demonstration of how to
grow the edible Shiitake mushroom on oak logs at home by member Edmond
Badham, of Carolina Fungi, Inc. This simple demonstration will include the
procedures for inoculation, a description of the proper growing conditions,
how to induce mushroom production, as well as potential pitfalls. A
limited number of logs and a larger amount of shiitake spawn will be avail-
able at cost to those who wish to take home mushroom producing logs that
they have started, or you may bring your own logs (3-10 undamaged oak
logs, 3B-6" diameter, 31 long, which should be aged one month after cutting,
but not more than 3 months) and we will provide the spawn and equipment.
Meeting at 10am at the NC Botanical Garden in Chapel Hill. Call Edmond in
Raleigh at 787 -2429 for further information. See map on page 19.

April 8: "Phallales (Stinkhorns); Paradox of Pulchritude and Putridity," by
Bill Burk. A brief look at two major groups of these bizarre, intriguing
fungi, Including known North American species, historical background and
ethnomycology. Color slides, preserved specimens and other documentation
will be presented. Meeting at 7:30pm in room 215, Coker Hall, UNC campus,
Chapel Hill (see map on page 19). (Enter on the west side of the building,
through the door closest to Raleigh Rd. , i.e., the second door from the
parking lot side of building.)

May 13: "Mushrooming in Japan" slide show by Joan Zeller. From Fujiyama to The
Hotel International Mushroom Hall, come see and hear about the country, the
mushrooms, and the trip. Meeting at 7:30 pm in room 143, Jones Building,
Duke West Campus, Durham.

forays

April 13: Bill Burk will lead us on our annual morel hunt; on last year's
foray, many of us found our first morels. Discover the thrill! Meet at 10
am in the parking lot behind the Texaco Station at University Mall in Chapel
Hill (corner of 15-501 Bypass and Estes Dr.) Bring collecting gear and
lunch. Contact person, Bill Burk (942-6387)..

page 12

May 11: Site to be announced. Meet at same place and time as April 13 foray.

Contact Dianne Berg (933-9628) or Doug Ludy (942-39^1) for information.
May 19: Site to be announced. Meeting information same as above.

January 1 4 Meeting by David Higgins

January's meeting consisted of a slide show presented by Edmond Badham.
One of the things that added to the enjoyment of the show was that Ed had some
interesting comments to make about each species pictured. Another helpful
feature was a list of the scientific names of the species pictured, which Ed
handed out before the show.

One slide was of Cordvceps ophioglossoides, parasitizing a fellow fungus,
ELaphomyces. Another was of Cordvceps militaris, growing on an insect larva.
We saw Pilobolus sp. , whose spores are located on the ends of "bubbles." The
bubbles burst and shoot the spores some distance away. Omphalotus olearius,
also pictured, is a luminescent mushroom. Ed even had a slide illustrating
Crvptococcus neof ormans, a fungus which is carried in bird droppings.
(Actually, the slide showed a sign that said "Beware of bird droppings.") Under
some conditions, a person can become infected with this fungus by breathing its
spores. Ed told us that some people think the "Curse of the Pyramids" was
caused by this fungus, carried in the bat guano in the tombs!

The meeting was held in the North Carolina Natural History Museum, which
provided an excellent background. The museum displayed many examples of
wildlife, including a whale's skeleton.

(After having put much time and effort into learning the best growing
conditions, • Ed is now geting ready to start growing shiitake commercially. He
is willing to share with the rest of us what he has learned on how to grow them
ourselves. He will do this at the March 9th meeting.)

February 1 1 Meeting by Ed Haynes

On February 11, the TAMC met in the Jones Building on Duke's west campus to
elect new officers and to view the 1983 North American Mycological Association
prize winning slides. Many thanks to David Green and Ed Haynes who agreed to be
unanimously elected as Secretary/ Treasurer and President, respectively. Joan
Zeller will continue to serve as Editor of The Fungif ile. Douglas Ludy and
Dianne Berg will share the task of Foray Chair (thanks to Dianne for these years
of service.) Once again, the position of Program Chair is (still) vacant, and
volunteers will be gladly accepted. The available time of the above mentioned
people is becoming more and more strained, and unless one or two members come
forward, we may find ourselves with no meetings. It's not that hideous a task,
folks. No experience necessary; we train. We also provide lists of people to
contact, available slide shows, and meeting places. It's mostly a matter of
making some phone calls.

Back to the meeting: The NAMA slides, including several of member Kerry
Givens, were extremely interesting, and helped by combined photographic and
mycological commentaries by Harley Barnhart and Kit Scates. The inclusion of
Kit's comments on the mushrooms was a welcome addition to this year's show.
Although filled with scenes of unusual and exotic mushrooms, things seen by few
TAMC members, more artistic pictures of common fungi might have been appre-
ciated. However, these slides were not selected to be a "show" but were se-
lected on their individual merits; their unity as a program presentation is
chiefly a result of their photographic quality and mycological curiosity. Never-

page 13

theless, it was an enjoyable presentation.

Thanks to new member Mary Aycock for the refreshments.

Unexpected Happenings by Steven Daniel

One of the great attractions of mushroom hunting is its unpredictability;
in a sense it i3 the thrill of the unknown. While I know that I will find
certain wildflowers in selected woodlands the first or second week in May, I can
never be THAT certain with the fleshy fungi. We can predict that September is a
better time for a foray than July, and most of the time we would be right. But
a wet July can lead to some unexpected and plentiful frui tings (as it did this
past summer), and a dry September may offer sparse pickings. But baskets full
in December?!

As a visitor to the Triangle Area from the Far Northern wastelands of
Rochester, New York, I was more than pleasantly surprized by the unseasonably
warm weather during the Christmas-New Year's week. The weather and fungi
reminded me more of September than December as I explored the central Piedmont
region and Cape Hatteras coast. I hadn't considered foraying at Christmas
(except perhaps for polypores and slime molds), so what awaited me was a true
delight. Rains preceded my arrival, and the daily temperatures during my stay
ranged from the 50 's to the mid-70's; this combination yielded a nice variety
of late fall agarics of all sorts: lignicolous (i.e., wood decomposing), leaf
decaying, and even mycorrhizal species.

Exploring parts of Duke Forest and the North Carolina Botanical Garden, we
found such terrestrial species as Naematoloma species (fasciculare?) , Lac car i a
laccataT Clitocvbe nudar a few different species of Cortinariusf species of
Collvbiaf PsathvrellaT even an Amani ta citrina. Fallen logs and stumps were
rich with such fungi as oyster mushrooms (several nice fruitings of Pleurotus
saoidus) several species of Mycena, Galerina, Pluteus cervinus, Xeromohalina
campanella, Gymnopilus, as well as several interesting slime molds.

The Outer Banks was no less rich with fungi. One of the most abundant (and
a new species to me) was Laccaria trullisata (which Lincoff calls the sandy
Laccaria since it grows in dunes and very sandy soils), with its pink gills and
big bulbous base. In addition to many of the genera found in the Triangle Area,
other finds included a species of bolete (probably Suillus) , a new (to me)
puff ball (Lvcoperdon?) and one red Russula.

As winter began to settle in, I expected to retire my collecting basket,
and have the species names in my mind gathering dust along with it. I learned
some things from this unexpected foraying. I suspect that my eyes will continue
to be opened as I search for fungi, whether it is during a January thaw, or
after July thunderstorms. We tend to see what we are attuned to seeing, in the
manner that people on their first foray wonder why the woods, which were barren
all these years, are suddenly so rich with fungi. No longer will my basket be
retired from November to August!!

(Steven is the founder of the new Rochester Area Mycological Association.)

Another Mushroom Cal endar

A Wild Mushroom Art Calendar for 1985 featuring water col or paintings by

Tatiana M. Roats is available for $10 ($8 plus $2 postage & handling), or $8

each in quantities of 10 or more, from Mushroom Calendar, 12025 Venice Loop

N.E. , Bainbridge Island, Washington 98110.

page 14

NAMA Foray

The 25th Anniversary North American Mycological Association Foray will be
held August 1-4, 1985 at Canaan Valley Resort State Park in West Virginia.
Morning, afternoon, and all-day field trips in the Alleghany Mts. will be held
on Friday and Saturday. In addition, talks by attending mycologists and
workshops will be offered. (Prior to the Foray, a separate 3-day Cortinarius
workshop will be offered by world authority Dr. Meinhard Moser of Austria.) The
resort is owned & operated by the State of West Virginia and is surrounded by
thousands of acres of state and federally owned wilderness areas, including the
Monongahela National Forests.

This is the closest to home the NAMA Foray will be for many years. The
opportunities to learn mushrooms here can be overwhelming - and rewarding!
Several TAMC members are planning to go - let's make it a crowd. Call Joan (383-
7154) for information about the Foray and NAMA.

de Current Events

Contact Joan Zeller (383-7154) for more details of the following events, or if
you know of other happenings members would be interested in.

June 16-August 10, 1985. Flathead Lake, Montana: Once again Mycology will be
taught by Dr. Orson Miller at the University of Montana Biological Station.
The emphasis in the first 4 weeks is on the identification and ecology of
higher fungi. The last 4 weeks concentrates on fungi in and along the
streams, rivers, and lakes of the Flathead Basin. Graduate or undergraduate
credit available. Contact Dr. Jack Stanford, University of Montana
Biological Station, Yellow Bay, Bigfork, Montana 59911 . (Thanks to the NAMA
Mvcophile. )

July 12-14, 1985. El kins, WV: Wild Mushrooms I Augusta Heritage Arts Workshop,
lead by Bill Roody.

July 22-26, 1985. Sleeping Bear Dunes National Lakeshore, Michigan: Mushrooms
of Sleeping Bear Dunes, field oriented seminar conducted by Dr. Nancy Weber.
Emphasis will be on field identification of mushrooms and recognition of
common edible and poisonous species. Edi biles found in sufficient quantity
will be prepared and eaten. Nancy Weber is a research investigator at the
University of Michigan, and is co-author (along with her father, Dr.
Alexander H. Smith) of The Mushroom Hunter \ s Field Guide and the brand new
Field Guide to Southern Mushrooms. Costs for the Sleeping Bear program are
$150 for enrollment plus $80 for rustic cabin housing and meals, or $150 for
dorm housing (double) and meals, or $20 for single dorm housing and meals.
College credit available. Contact: Rob Karner, Outdoor Classroom '85,
Leelanau Center for Education, Glen Arbor, MI 49636. (Thanks to the Ohio
Mushroom Sociey Mushroom Log. )

August 1-4, 1985. Canaan Valley Resort State Park, WV: 25th Anniversary North
American Mycological Association Foray. See NAMA Forav article above.

August 9-11 , 1985. El kins, WV: Wild Mushrooms II Aususta Heritage Arts
Workshop, lead by Bill Roody.

August 15-18, 1985. Oneonta, NY: Northeast Mycological Foray.

August 22-25, 1985. Telluride, CO: Fifth Annual Telluride Wild Mushroom
Conference. Contact: Fungophile, P.O. Box 5503, Denver, CO 80217-5503.

September 1-17, 1985. Himalayan Mushroom Study Tour, led by Gary Lincoff, Andrew
Weil, and Emanuel Salzman. Contact: Fungophile, address directly above.

September 20-22, Terra Alta, WV: Mushroom Weekend, lead by Walt Sturgeon.

page 15

Mvco philately, an Update by Bill Burk

Articles about mushrooms on stamps were previously featured in The Fungi-
file (volume 2, 1983, p. 6 and 25). Several recent publications might be of
interest to philatelists and/or mushroom enthusiasts.

Vernon W. Pickering, publisher of the first magazine devoted to fungi on
stamps f Mvco Phil atelia) f wrote "Mushrooms and Philately" in The American
Philatelist,, November 1984, pp. 1083-1085. Historical background on mycologists
who are commemorated on stamps or on postmarks is presented. Quite Unusual is
the example of hou mushrooms have been depicted as secondary subjects on stamps
as shown by Guiseppe Arcimboldi's painting "symbolizing 'Winter1 with the lips
and the ear composed of Lenzites, Polyporus and Daedal ea" species. For those of
us who thought Romania was the first country to issue a stamp with fungi, we
should be corrected, for this honor belongs to China which issued a stamp in
1894 (Scott and Gibbons No. 16) with a Ganoderma in the lower section of the
stamp. Toward the end of the article Pickering voices the concern that there is
a philatelic plethora of mushroom stamps being issued which could inflate the
market. Six figures illustrate the article.

Maurice 0. Moss and Ivan P. Dunkley's article, "Fungi on Stamps 1980-1984,"
published in the Bulletin of the British Mvcological Society, volume 18 (part
2), 1984, pp. 134-138, actually updates two previous articles about mushrooms
on stamps which appeared in this British Bulletin (volume 10, 1976, pp. 32-37 &
volume 15, 1981, pp. 6 1 -6 3 ) . A list of stamp issues is arranged in alphabetical
order by country of origin (16 countries are included9, representing a total of
64 stamps. A plate showing 9 stamps with mushrooms illustrates the article.

Michael A. Knoke*s checklist, "Mycophilatelia; Mushrooms and Fungi on
Stamps" (Topical Time, Nov. /Dec. 1984 pp. 84-85 & continued in Jan. /Feb. 1985,
pp. 82-83, provides an update to Sven E. Lind's article from Topical Time
May/ June 1972. Knoke presents two lists: the first is a chronology of
countries producing stamps with mushrooms; the second is a most interesting and
useful listing by taxonomic groupings, starting with the Ascomycetes (9 stamps),
Basidiomycetes (171 stamps), and the Fungi Imperfecti (1 stamp). (Topical Time
is the magazine of the American Topical Association, the NAMA of topical stamp
collectors. )

Also a series of articles about mushrooms on stamps has appeared in
Mushroom: the journal of wild mushrooming. In volume 2, number 1 , 1983-84, pp.
23-25, Maggie Rogers's article, "Mushroom Stamps" introduces readers to U.S.
mycophilatelist, Bill Long. Illustrations include a picture of Bill and first
day covers of mushroom stamps. In volume 2, number 2, 1984, p. 41, Bill's brief
article, "Mycophilately" describes and illustrates three series of mushroom
stamps from Fiji, Solomon Islands, and Vanuatu. Volume 2, number 3, 1984, pp.
44-45 has a "Mycophilately" article by Maggie Rogers who discusses the hobby of
mushroom stamp collecting. Several Polish stamps with a bolete postmark provide
illustrative embellishment. Volume 2, number 4, 1984, p. 42, contains Bill
Long' column, "Mushroom Stamps," with discussion and illustrations of three
series of stamps from Christmas Island, Tristan da Cunha, and Vietnam.

(Thanks to Joan Zeller for bringing the Topical Time articles to my
attention. )

(TAMC member Bill Long has a brand new price list of mushroom stamps he has
available for sale. Write to him at Star Route, Afton, MI 49705.)

page 16

Vicarious Foraying by Joan Zeller

Two newsletters ago, I promised an article on Vicarious Foraying - a guide
to hunting mushrooms in the literature when it's too cold for both us and the
mushrooms in the wild. Well, although we've had some record cold days this
season, we've also had a couple of record warm spells, so, you see, there's been
no need to stay inside to read and dream about mushrooms. Besides. . .the article
isn't ready, so, with morels just around the corner, I'll save it til next year
when it will again be appropriate. Meantime, I am still gratefully accepting
and soliciting suggestions as well as reviews. (I hear there are several
mushroom passages in Anna Karenina - would anyone care to read & review it?) I
also have several (shorter) novels and poems available to anyone who is willing
to help. Many thanks to those who responded to my first request: Bill Burk,
Jacques & Marsha Poirier, Ruth Lang, and Lei and von Behren.

New Mushroom Books

The information on the following new books comes from advertisements and
announcents.

A Field Guide to Southern Mushrooms,, by Nancy Smith Weber and Alexander H.
Smith, photographs by Dan Guravich, University of Michigan Press, 839 Greene
Street, P.O. Box 1104, Ann Arbor, MI 48106. ISBN 0-472-85615-4. $16.50.

"In this new guidebook, the authors describe 240 .. .mushrooms, concentrating
on those found in the Appalachian highlands, the Mississippi Delta, and along
the coastal plains of the Gulf of Mexico and the Atlantic Ocean. Each mushroom
is illulstrated in full color. The authors provide keys to assist in
identifying mushrooms, along with information on when and where they may be
found. The mushrooms are critiqued as to their edibility." (From "The Michigan
Collection." To order from the publisher, add $1.00 postage & handling.)

Mushroom Madness: Brand new cookbook from Oregon, has 76 pages of wild mushroom
recipes, "lavishly" illustrated. Send $6.95 (includes postage) to Mt. Pisgah
Arboretum, P.O. Box 5621 , Eugene, OR 97405.

The Curious Morel : Mushroom Hunters' Recipes, Lore, & Advice, by Larry Lonik,
RKT Publishing, 144 pp. ISBN 0-931715-00-8. Lonik combined three years of
concentrated research (interviewing botanists, mycologists, chefs, public
officials and countless morel enthusiasts) with 30 years of personal mushroom
picking experience to produce this book. Send $7.95 plus $1.00 postage &
handling to RKT publishing, P.O. Box 103, Royal Oak, MI 48068.

Guide to Some Edible and Poisonous Fungi of New York, by Dr. Alan Bessette.
This booklet contains 41 color photographs and descriptions of fungi, many of
which are found throughout the U.S. Although primarily designed for the novice,
experienced collectors will also appreciate the color quality and diversity of
specimens. Send a check for $3.95 (includes postage and handling) payable to
Utica College of Syracuse University to: Dr. Alan Bessette, Utica College of
Syracuse University, 1600 Burrstone Rd. , Utica NY 13502.

page 17

A Winter Mushroom by Bill Roody

To say that Mother Nature adorns the Winter landscape with an abundance of
wild mushrooms would be hopelessly optimistic. Freezing temperatures inhibit the
growth of most mushrooms and only a few cold tolerant species persist into late
fall. Many are surprized, however, to discover that there is a fresh succulent
mushroom which can be found when conditions are favorable throughout the winter
months. The winter mushroom, or velvet foot (Flampiulina velutipes), thrives in
cold weather. Even in mid-winter it grows during warm spells. Subsequent
freezing merely interrupts development, which resumes at the next thaw. The
winter mushroom does occur at other times of the year but only rarely. When I
ran across a cluster this past July, it seemed peculiarly out of place.
Normally the velvet foot appears after most of us have packed our mushroom
baskets away, and because of this seasonal anomaly there is little else around
with which to confuse it. There are a few late season mushrooms which, like the
velvet foot, grown in clusters or groups on wood, but any resemblence is
superficial and misidentif ication is unlikely. These include the poisonous
sulphur tuft (Naematoloma f asciculare) r the edible brick cap (U. sublateritium) .
and the deadly Galerina autumnal is. The eminently edible oyster mushroom
(Pleurotus ostreatus and saoidus) and the less desirable, but edible Panel 1 us
serotinus are also found clustered on wood in cold weather. They have stalks
which are off center or lacking and are easily recognized by its very sticky
orange/brown cap and dark fuzzy stem. The cap is less sticky in dry weather but
there is usually a telltale accumulation of debris adhering to it. Young
fruitings and those sheltered from light are paler in color.

I often find the velvet foot emanating from wounds on tulip poplar trees.
It is also common on true poplars such as aspen, willow, and cottonwood. Elms
which are dying from Dutch elm disease will often host winter mushrooms, and
almost any hardwood stump is worth checking. Ones that appear to be growing on
the ground are attached to buried wood.

Finding the velvet foot will brighten up any winter time ramble. It is
also a nice treat to take some home to your pet frying pan. Its esculent
qualtities are acknowleged wherever it occurs throughout the world. It is
especially esteemed in Japan, and a variety is extensivley cultivated there and
in Taiwan. The Japanese name enotake (or enokitake) means "hackberry-tree
mushroom'' indicating yet another host.

You can buy imported enotake in specialty food shops in this country. But
how much more satisfying it is to pluck them yourself directly from nature and
to savor that promordial connection with the living earth.

To prepare the velvet foot for eating, wipe clean or peel the cap pellicle,
and discard the tough stems. Gently sauteed, they are delicious as is or as a
base for cream-style soup. The texture is a bit slippery but otherwise the
velvet foot is a good all around cooking mushroom. For the insatiable
mycoph agist it is mycological manna.

(The above article is reprinted from the November/December 1984 issue of
ColtsfootT the magazine published "in appreciation of wild plants."
Subscriptions are available for $10 for 4 issues from James Troy, Box 31 3A,
Shipman, VA 22971.)

■Book Review by Bill Roody

A Guide To Nature in Winter , Northeast and North Central North America by Donald
W. Stokes. 1976. Little, Brown and Company. 374 pp. Illustrated by Deborah

page 18

Prince and the author.

The surest way to shorten winter is to enjoy it. If your pleasures take
you outdoors in the wintertime I recommend that a copy of Donald Stokes' A
Guide to Nature in Winter accompany you. Although you wouldn't know it from the
title, this field guide has a special appeal for mushroomers. One of the eight
chapters is devoted to mushrooms in winter. Granted this isn't one of the
longer chapters but it does describe about 20 of the common woody bracket fungi
which persist and attract our attention. Some of the species have been
reclassified since publication of this guide and the Latin names do not reflect
the changes (i.e., gtereum f asciatum is now ostrea and several polypores have
now been segregated out of Polvporus) . This does little to impair learning the
identification and ecological role of the fungus. No one's ever up to date with
the name game anyway. Learn the mushroom and worry about what to call it later.

Beginners will especially appreciate the non- technical key to the included
species based on easily discernible features. A short but insightful natural
history description of each species follows.

This informative guidebook entices the user into a closer look at aspects
of nature which are overshadowed or nonexistant during other seasons. The
mushroom chapter alone may not justify buying the book, particularly if you are
already familiar with most of the common bracket fungi. But it encompasses much
more than winter mushrooms. Other topics include winter weeds, snow crystals,
wintering trees, evidence of insects, winter birds and abandoned nests, animal
tracks and signs, and woodland evergreen plants. No attempt is made to cover
these subjects in their entirety but what is covered will surely be encountered
and made relevant by the author's commentary. More important than descriptions
of individual entities of the winter landscape is the everpresent ecological
thread with which the author binds them. A Guide to Nature in Winter provides
access to a deeper understanding and fuller appreciation of the natural world
that will extend beyond the limits of any one season. It is beautifully illus-
trated with nearly 500 pen and ink drawings.

(The above review is reprinted from the Jan/Feb 1985 issue of The Mushroom Log,
newsletter of the Ohio Mushroom Society, edited by Bill Roody.)

Mushrooms Berkeley

This dish was independently and unwittingly prepared by two people for the
September potluck, and was heartily received. The recipe comes from The
Vegetarian Epicure by Anna Thomas (Vintage Books, 1972).

1 lb. fresh mushrooms

2 medium bell peppers
1 onion

1/2 cup butter

Sauce ;

2 Tbs. Dijon mustard

2 Tbs* Worcestershire sauce

1/2 cup brown sugar

3/4 cup mellow red table wine

fresh-ground black pepper

seasoned salt

Wash the mushrooms and, unless they are quite small, cut each one in half.
Wash and seed the bell peppers and cut them into approximately 1-inch squares.
Peel and chop the onion. Melt the butter in a large saucepan and saute the
onion in it until transparent.

Prepare the sauce: Mix together the mustard, brown sugar, and
Worcestershire sauce until you have a perfectly smooth paste. Add the wine,

page 19

season with lots of fresh-ground black pepper, and a little seasoned salt, and
stir well.

When the onion is dear, add the mushrooms and peppers to the pan and
saute a few minutes, stirring often. As the mushrooms begin to brown and reduce
in size, add the wine sauce.

Simmer the mixture over a medium flame for about 45 minutes, or until the
sauce is much reduced and thickened. The mushrooms and peppers will be very
dark and evil looking, but irresistible in flavor and aroma.

4 to 6 servings.

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page 20

Mailing Labels

The mailing label on this newsletter represents a new effort at computer-
ization. Despite our best efforts, there are almost certainly errors. Please
check your label and let Ed Haynes know if corrections are needed. Note that
the name on the label is that of the "Individual™ (or Corresponding) member of
the household. This is a convenience to our record keeping system, & does not
represent any devaluation of our cherished Associate members.

Mycoj,PgjcaJ, T- Shirts

T-shirts featuring the design shown below on the front are now available.
These attractive T-shirts were locally designed and produced. The artwork was
executed by Duke undergraduate, artist and part-time mycologist, Araulya Reddy.
The graphic is displayed in white against a background of deep, Fu sari urn purple.
The shirts are 50$ cotton, come in sizes S, M, L and XL, and cost $8.00 each.
Submit orders to Hycoproducts, P.O. Box 3050, Durham, NC 27705-1050. Include $2
per order for shipping. Allow 4 weeks for delivery. (Income from My co products
enterprises is dedicated to mycological research.)

Triangle Area Mushroom Club
PeO. Box 17061

Durham, North Carolina 27705

ft

F9St

the fungifile

Newsletter of the Triangle Area Mushroom Club

P.O. 17061, Durham, North Carolina 27705

Volume 4 Number 3

May/June 1985

President: Ed Haynes, 3447 Hope Valley Rd . , Durham, NC 27707 493-7703

Secretary /Treasurer : David Green, 1-7 Colony Apts., Chapel Hill, NC

27514 929-9768

Editor: Joan Zeller, 700 Morreene Rd . Apt. G-ll, Durham, NC 27705

383-7154

Foray Chairs: Dianne Berg, Rt . 1, Box 122, Pittsboro, NC 27312..

933-9628

Douglas Ludy, 18 Dogwood Acres, Chapel Hill, NC 27514

942-3941

Program Chair: THIS SPACE AVAILABLE

MARK YOUR CALENDAR
Meetings

May 13: "Mushrooming in Japan" slide show by Joan Zeller. From Fujiyama
to the Hotel International Mushroom Hall, come see and hear about
the country, the mushrooms, and the trip. Meeting at 7:30 pm in
room 143, Jones Building, Duke West Campus, Durham. See map p. 30.

June 10: "Toxic and Hallucinogenic Mushrooms" NAMA slide program by Dr.
Michael Beug . Illustrates and describes the effects of ingesting
toxic mushrooms; covers the seven known mushroom toxins and their
chemical make-up and effects on humans. Meeting at 7:30 pm at the
NC State Museum of Natural History, Raleigh. See map p. 30.

Forays

NEW FORAY POLICY: Since this area is subject to droughts which are
not conducive to satisfying mushroom hunts, we have initiated this new
policy for last minute notification of foray cancellation: If it has
not rained at the site for some time previous to the scheduled date,
call the contact person, foray leader, or foray chairpeople within 72
hours of the foray to find out if it is cancelled. (On the other hand,
if there is exceptional rain on the day of the foray, also call to find
out if foray is on. Normally, we will go out in the rain.)

Take off time from meeting place is 10 am. If you would prefer to
meet us at the foray site, call contact person for directions. Bring
lunch! Also basket, waxed paper or bags, knife, field guide, & whistle.

Meeting places: I§xaco Station: University Mall parking lot in
Chapel Hill, corner of Eates Dr. & 15-501 Bypass.

Mason Farm: meet at Finley Golf Course parking
lot in Chapel Hill, Old Mason Farm Rd . off 15-501 Bypass between Hwy 54
(Raleigh Rd . ) and NC Botanical Garden.

Foray chairs are Dianne Berg and Douglas Ludy (phone numbers

page 22

above). Call them if you have any questions or suggestions.

Way 1*8: Battle Park, Chapel Hill. Meet at Texaco Station, 10 am.

Technical leader. Bill Burk (942-6387).
May 26: Mason Farm, Chapel Hill. Leader: Edmond Badham (787-2429).
June 8: Mason Farm, Chapel Hill.

June 23: Saralyn area, Chatham County. One of our favorite areas.
Meet at Texaco Station, 10 am. Foray leader Wally Kaufman (542-
4072) .

July 13: Maxabel Acres, Person County. Mixed conifers & deciduous
trees. Meet at 10 am at Edison Johnson Community Center, 600 W.
Murray Ave., Durham (take Duke St./Roxboro exit off of 1-85 near
Northgate Shopping Center & go north; turn right on to Murray at
2nd light). Contact person: Jacques Poirier (477-5837).

July 28: Mason Farm, Chapel Hill. Before the walk, Mason Farm
Caretaker Steve Hall will meet with us to show slides of some of
the other natural aspects of the area. Now that we've been
foraying here for over a year, isn't it time to become more
familiar with it? Meeting place to be announced in next issue.

August 10: Mason Farm, Chapel Hill.

August 25: Schenck Memorial Forest, Raleigh. Meet at Scott Building
across from Flea Market) at State Fairgrounds off Blue Ridge Rd . 10
am. Contact person and technical leader: Jack Billman (787-8377).
The Schenck Forest, research forest of NCSU, is abandoned field,
covered with loblolly pine, yellow poplar, gum, and oak, and
includes 25 natural acres. The ashes of Dr. A.C. Schenck, founder
of the first forestry school in the New World, are scattered here.

September 7: To be announced.

September 12: TBA

October 5: TBA

October 13: TBA

Mason Farm by Dianne Berg, Foray Chair

Again this year, the NC Botanical Garden has generously granted
permission for TAMC to use its Mason Farm research area for a series of
monthly forays in return for a species list of the mushrooms we find.
Mason Farm is the area described by John K. Terres in his delightful
book From Laurel Hill to Siler^s Bog - The Walking Adventures of a
Naturalist. Located adjacent to Finley Golf Course in Chapel Hill,
Mason Farm presents within its confines a wide range of community types
from mountain habitats with disjunct montane species through piedmont to
coastal plain-like floodplain habitats. Two areas, the century-old Big
Oak Woods and the Shagbark Hickory forest which grows over a diabase
dike, are registered as unique natural areas with the North Carolina
Natural Heritage Program.

The land, now a Biological Preserve, is primarily flat, lowland
triassic basin floodplain. This lowland contrasts with typically upland
piedmont hill area above the pond. Lowlands are also juxtaposed with a
steep rocky gorge formed by Morgan Creek as it cuts down through an
outcrop of diabase rock creating a protected north-facing slope which
harbors a population of Mountain Pink (Rhododendron catawbiense) usually
found only at elevations greater than 3000 feet, and other disjunct
montane species of both plants and animals.

page 23

If you're interested in knowing more about both the land and ita
social history, most area libraries have John Terres' book - it's
worthwhile reading.

And be sure not to miss caretaker Steve Hall's slide presentation
on Mason Farm preceding the July 28 foray.

Field Trig Rules

For the consideration of the others, please be on time.
Respect private property.

No animals, firearms, or illegal substances, please.
No excessive consumption of alcoholic beverages.
Dispose of litter in an acceptable manner.

Children must be accompanied by a responsible adult at all times.

Remember, the effects on the environment are magnified when groups
are at large, so be extra conscious of leaving the area as natural as
you found it.

Disturb the environment as little as possible, replacing duff and
leaves, and leave discards and cuttings out of sight.

S2li©££il29 Clues by Esther Whited

[The following comes from an article which appeared in the December 1982
issue of Mycena News, newsletter of the Hycological Society of San
Francisco. It was aimed at new collectors, but contains some important
reminders for all of us.]

When you go in the woods, besides mushrooms you collect to eat,
take some for study. If from each venture you learn to know one or two
new species you'll accumulate some real knowledge, in time. These
suggestions may be helpful:

Shallow baskets or cartons are best for collecting as they help to
resist throwing everything into one bag, which results in an ugly,
unsortable mess. Small cans or boxes are good to protect tiny
specimens .

If possible prepare a receiving spot at home before you leave, for
you may be tired on return. Spread newspapers for examining
collections, which saves time, and cleaning dirt from the floor. You
need a strong knife or small trowel for digging base of stem for
identification, and waxed paper for wrapping specimens for study.
Newspaper makes a fair substitute, but never use cellophane or plastic;
it sweats 'em. Some years ticks 'n' things seem to await a warm body
passing under overhanging branches. A good repellent sprayed on
neckband, sleeves, and trouser bottoms deters their advance.

Keep those for study separate from your edibles and wrap each
species separately in waxed paper, with a bit of leaf or bark to verify
habitat. Try to get different stages of maturity for comparison. Keep
a record of your collections, noting date and location: it becomes more
and more useful. Assign a number to each species to be studied, and put
out each with its number for a spore print, the severed cap gill-side
down on black and/or white paper, under a bowl or at least out of
drafts. A little sketch helps, too. If not separated in the field,

page 24

separate each species, especially dubious or unknown ones.

You may be inspired to write really good macroscopic descriptions,
and that is the best way to acquire a mycological vocabulary. Any good
book will show you the order in which data is recorded: 1.) Pileus or
cap, size and surface details; 2.) Stipe or stem, size and description,
inside and out; 3.) Lamellae or gills, attachment, color, etcetera.
Note color changes and describe the spore print color, which may alter
with age. You can find a picture that shows any feature your specimen
has, and see what word is used to describe it. A single specimen is not
considered a sufficient standard for a complete description because
there are so many variables even among a single species due to age or
habitat .

Dry the collections you wish to keep, never freeze them. Slices up
to 1/8" thick may be pressed between newspaper and corrugated cardboard,
which is then weighted just like pressing a flower. Tape cellophane
over spore prints and put them in a box with some sand or silica gel
(for dryness) in a cool place. Even Coprinus species keep quite well if
stored in the bottom of the fridge.

Collecting wild fungi is becoming more and more popular, and most
people hunt the same well known or easily identified species. Some
easily recognizable ones may be marked for extinction by being over-
collected, or having their habitat ruined by collectors. The MSSF [and
TAMC] does not intend to contribute to this, so:

Leave for "seed" specimens that are past their prime.

Never leave cuttings or discards where they can be seen.

Tread lightly and disturb the environment as little as possible;
replace leaves and duff as you found it.

6 922£* collector leaves no clues.

March 9 Meeting by Mary Beali

The March meeting was held outdoors at the NC Botanical Garden in
Chapel Hill. It was a cool, grey morning, and the hot tea, cheese and
crackers provided by David Higgins were much appreciated.

First, member Edmond Badham of Carolina Fungi gave a detailed
explanation of how to grow shiitake (Lentinus edodes) at home, followed
by a demonstration of the inoculation of an oak log with shiitake spawn.
Then it was our turn to drill holes in logs, fill them with spawn, and
cover the holes with melted paraffin.

About 30 people attended the meeting, with perhaps two thirds of
them participating in the inoculations. Ed provided most of the 3 ft.
hardwood logs, while a few members brought their own. Mushroom spawn
from several companies was available for use in the forms of oak plugs
and sawdust. The plugs seemed to be the most popular, especially those
with one tapered end, whch made them easiest to hammer into the logs.

We learned that it would be one to one and a half years after we
took our logs home and stacked them in a shaded place until the logs
would be ready to produce shiitake. The waiting will definitely be the
hardest part of this activity!

In spring or late fall of 1986 the logs should be ready to start
producing. Ed distributed a paper entitled "Growing Shiitake on Logs"
which described the incubation process, necessary humidity and
temperature, and the long-awaited harvest. A compensation for having to

page 25

wait so long to enjoy the mushrooms is that the logs should continue to
produce for three to seven years.

Many, many thanks to Ed Badham for his generosity in providing all
the necessary tools and know-how, as well as letting us purchase logs
and mushroom spawn at cost. Thanks also to the folks at the Botanical
Garden (especially Jim Ward) .

[Edmond is developing a commercial shiitake growing business. We wish
him the best of luck, and hope that we will all be enjoying the fresh
fruits of his labors soon.]

Meeting by Jacques Poirier

On Easter Monday April 8, those TAMC members who overcame schedule
conflicts and the UNC-CH close-down as part of the state holiday were
treated to an excellent presentation, "Ph§ll§ies (Stinkhorns): Paradox
of Pulchritude and Putridity", by Bill Burk, who himself had to surmount
incomplete renovations (the podium light socket was inoperative) . At
the approximately 1" high egg stage, stinkhorns (phallales) have mature
spores, and thus qualify as gasteromycetes . Often within three hours or
less, the egg sends up a fruiting body consisting either of a single
stipe with an upper zone of spore-bearing gleba, or a multiply-armed
stipe, usually joined at the top, with gleba either on the inner surface
of the arms or on a special structure at the upper junction. Rather
than relying on wind to distribute spores, Pha 1 1 a 1 es endows the gleba
with methyl mercaptan (CH3SH), hydrogen sulfide (H2S) , and acetic acid
(CH3CO2H), among other compounds, which humans perceive as fetid and
flies find irresistible. The latter distribute spores by footprints and
excreta. To those of us painfully familiar with the subtle difficulties
of differentiating species of, for example, boletes, the macroscopic
shape and coloration of stinkhorns are refreshingly clear, beautiful,
and diagnostic. On the other hand, the odor (uniformly unpleasant) and
spores (uniformly small, ellipsoidal, and unor namented ) are useless in
differentiating species.

Of the six families. Bill concentrated on two which have species
commonly found in this area. Eb§ii§9§§§» single-stiped from an unorna-
mented egg, is represented by Phallus ravenelii, P. rubicundus, Mutinus
§1 eggns , M. cgninus, and Dictyophora duplicate. Clgthrgcege, having
eggs exhibiting sutures and which develop into multi-armed fruiting
bodies, are locally represented by Clathrus columnatis and Pseudgcglus
*y§i£2?:mis (A.K.A. P. §che 1 lenbergi ae ) . At the end of the talk,
everyone enjoyed the beautiful and delicious cookies baked by Bill's
mother .

deCurr ent Events

Contact Joan Zeller (383-7154) for more details of the following events,
or if you know of other happenings members would be interested in.
Starred (*) items were described in last newsletter.

June 16-August 10. Flathead Lake, Montana: MYCOLOGY* taught by Dr.
Orson Miller.

July 19-21. Elkins, WV : WILD MUSHROOMS I Augusta Heritage Arts Workshop,

page

26

lead by Bill Roody . NOTE CHANGE IN DATE from last newsletter.
Introduction to the lore & use of edible & other wild mushrooms;
how, when, where to identify & collect. Most of the workshop
participants the last 3 years have been beginners, so actual
classroom teaching is basic. Out in the field, however, there's
something for everyone, limited only by how much you can remember.
Bill really knows his mushrooms, and is a very exciting and
enthusiastic teacher. The cooking and tasting sessions are also
big hits. And the whole atmosphere up at Augusta is wonderful:
it's a summer camp for adults. Write Augusta Heritage Arts

Workshop, Davis & Elkins College, Elkins, WV 26241. Phone (304)
636-1903. Also offerred August 9-11.

July 22-26. Sleeping Bear Dunes National Lakeshore, MI: MUSHROOMS OF
SLEEPING BEAR DUNES*, lead by Dr. Nancy Weber.

August 1-4. Canaan Valley Resort State Park, WV : 25th ANNIVERSARY NORTH
AMERICAN MYC0L0GICAL ASSOCIATION FORAY* .

August 9-11. Elkins, WV: WILD MUSHROOMS II Augusta Heritage Arts
Workshop, lead by Bill Roody. See description for July 12-14
session .

August 15-18. Oneonta, NY: NORTHEAST MYC0L0GICAL FORAY.

August 22-25. Telluride, CO*. TELLURIDE WILD MUSHROOM CONFERENCE.
Designed for people interested in expanding their knowledge of
edible, poisonous and psychoactive wild mushrooms. Major
consideration will be given to the cultivation of diverse
mushroom species, emphasizing practical principles and techniques.
Cost: S135. Write: Fungophile, P0 Box 5503, Denver, CO 80217-5503.

August 22-September 8: MYC0L0GICAL FORAY TO FINLAND AND SWEDEN, led by
Arne Benson, founder of the New Hampshire Mycological Society.
Visit Stockholm, Uppsala, Turku, Kuopio, Saimaa Lake District, Kevo
Research Center, Helsinki, Hvittrask, including seven full day
field/study trips. Cost $2229 from New York. Write:

Finnair /Eastern Mycology Foray, 714 Statler Office Building,
Boston, MA 02116.

September 1-17. HIMALAYAN MUSHROOM STUDY TOUR. The trip will focus on
the extensive wild mushroom flora of the Himalayas. Consideration
will also be given to commercial and experimental mushroom
cultivation and the use of mushrooms and herbs in traditional
Himalayan medicine. Forays in Srinagar, Simla and Kathmandu. Cost:
$2975. Write: Fungophile, Box 5503, Denver, CO 80217-5503.

September 20-22. Terra Alta, WV : MUSHROOM WEEKEND, lead by Walt
Sturgeon. Program will include field trips for collection and
study, display of identified mushrooms, observation of luminescent
mushrooms, and mycophagy session on preparation of edible fungi for
table use. Fee of $45 per person includes meals and lodging (cot in
tent or your own camping). Write: Nature Education Department,
Brooks Nature Center, Oglebay Park, Wheeling, WV 26003. (304) 242-
6855.

Cooking Mushrooms

On Sunday, May 12 at 10 am, Channel 4 (PBS) will feature "The
Mushroom" on "The Frugal Gourmet." "Jeff Smith prepares a variety of
mushroom recipes including two-mushroom sautee, straw mushrooms and baby
corn, and shrimp and fungus." (from CenterPiece)

page 27

What^s In a Name? by Steven Daniel

[Steven is the president of the Rochester Area Mycological Association.
This article is reprinted from RAMA's March/April 1985 Mycopages.D

One of the greatest roadblocks to beginning mushroomers is the use
of scientific names. For many people these names are a totally new
language which appears to serve no other purpose than to separate
"experts" from laypeople. Of course, there are valid and important
reasons for using scientific names, but how does one begin to learn
them?! The frustration that neophytes feel upon hearing these strange
names applied to the contents of their collecting basket can be
maddening .

When one asks the identity of a mushroom, the questioner usually
wants to hear a name <s)he can relate to, a name with familiar sounds.
That is why beginning birders can learn such names as yellow bellied
sapsucker, ovenbird, or even dowitcher -- the names may be new, but they
have a familiar ring. Yet if the name is Flammulina velut ipes it may go
in the ear and out just as fast. Worse yet, many people simply turn off
at the first hint of a scientific name; they don't even hear it. It is
for this reason, I suspect, that the Audubon field guide series adopted
the policy of having only "common names" with the species picture.

Does this work for mushrooms? Most mushroomers find the common
name system a bit ludicrous. Will anyone really use "spongy footed
tooth" instead of Hydnellum spongiosipes? For a variety of reasons, I
doubt it. I don't think that common names will ever make any real
inroads in amateur mycology except for the most common species,
especially those that are edible or poisonous.

If this is so, is there a way to make sense of scientific names? I
believe there is hope, because many of the scientific names are derived
from either Latin or Greek roots. Furthermore, many of them are
descriptive. I recently found a book which, I think, can be very
helpful in clarifying the situation.

The Dictionary of Word Roots and Combining Forms by Donald Borror
(N-P Publications, Palo Alto, CA , c. 1960, about $5.95) is still
available and can be ordered by any bookseller. This book provides in
compact form some 10,000 of the most common roots (from Latin, Greek,
and other languages) that are used in biological terms and scientific
names. With this small guide in hand, names can be broken up into
parts, analyzed, and better understood. With some time and effort
applied to this, names become more meaningful; some order begins to
appear through the chaos.

Consider the following. The meanings come from the book:
Flammul ina yelutipes. Since there is usually not help at the genus
level, look more closely at the species name. Velutin, we find, is from
the New Latin meaning "velvety." Pes is Latin for "foot" (eg. pedicure,
pedal) and a very common root in mushroom names.

So, this is the velvet-foot Flammulina, and once you notice the
downy hairs at the base of the stem, you understand why it was given
this name, "velutipes."

Choose another :

^9§£i9y§ 9§!P.§§tr is . Campestr is from the Latin meaning "of fields;"
the same root as our word "camp" or the Spanish peasants, "campesinos ; "
thus the meadow mushroom's name is descriptive of its habitat.
Or another :

page 23

Amanita f l§vorube3cen§ . Flavo is from the Latin meaning "yellow."
Rubescens is from the Latin meaning "red." Thus, a descriptive name for
a yellow capped Amanita that bruises red. Colors are often used in
specific names. The book has a special section at the end that lists
names for various colors, as well as other common descriptors used, such
as habitat, size, shape and texture.

I do not mean to imply that all names are so descriptive,
accurate, or readily interpretable . Many commonly used roots in
scientific names are not found in everyday speech; they simply need to
be learned. Nevertheless, I believe that looking more carefully at word
roots can help make this subject a more interesting and learnable one.

Answers to Common Questions About Snakes by Barbara Beaman

Last summer I discovered the hard way that the dangers of mushroom
hunting in North Carolina are not restricted to eating poisonous
species. I was showing a group of students from the museum how to
identify Amanitas using a beautiful large specimen of A. cokerii over
12" tall. As I was pulling away the leaves from its base to expose the
sac-like volva, Brian yelled, "Copperhead!"

We leaped away from the mushroom and then as curiousity overcame
fear cautiously crept back to peer at the snake. It was no where to be
seen. I looked at Brian.

"Where is it?"

"There."

"Where? Show me."

Using a stick, he pointed to a small snake. It lay motionless.
Against the leaf litter, the copperhead was perfectly camouflaged by its
mottled brown color. Every time I blinked, it seemed to fade away into
the leaves.

"No wonder I never see copperheads!"

"You know it was probably coiled up at the base of that mushroom.
You must have scared it when you moved those leaves."

"I was lucky I didn't get bitten. Let's show the other groups."

When you're hunting mushrooms this summer, please be careful about
where you put your hands and feet. To help you understand more about
our poisonous snakes, I'm including answers to the most commonly asked
questions about snakes.

Copperheads are commonly associated with human habitations in
suburban and rural environments. Why?

Human habitations often create favorable habitats for snakes by
providing places for them to hide and an abundant supply of rats and
mice. Copperheads like to hide in such places as ivy, scrap heaps, and
firewood piles. The diverse environment created by combining trees,
shrubs, and grassy areas is good for small mammals.

What do I do if someone is bitten by a snake?
Q2 02t B§Di9! Copperheads are responsible for most venomous snake bites
in North Carolina. There are no known fatalities on record attributed
to this species, and with proper medical attention permanent tissue
damage is unlikely. In some cases the snake does not inject venom when

page 29

it bites.

Keep the victim quiet and take him/her to the hospital for
immediate medical attention. It is a good idea to call the emergency
room and let them know you are coming. If you can §§f§ly kill the
snake, bring it with you to the hospital. Do not delay bringing the
victim to the hospital to kill a snake. Having the snake is not
absolutely necessary in North Carolina.

Even without a positive identification of the snake, the victim can
be treated. By monitering the bite area, the doctor can determine (by
pain and swelling) whether the snake was poisonous. In North Carolina
there are six poisonous species: five pit vipers and one coral snake.
The antivenin administered for North Carolina pit vipers (three
rattlesnakes, Cottonmouth, Copperhead) is the same. Bites from coral
snakes in North Carolina are very rare. Note that not all snake bites
are treated with antivenin. Treatment depends on the victim's reaction.

What precautions should I take if I plan to be in a remote, wild

area?

If you intend to go into areas where medical aid is not readily
available, learn to identify the poisonous snakes in those areas and how
best to avoid them. You should also learn the first aid for poisonous
snake bites. This information is in the AMA^_s Handbook of First Aide
and Emergency Care or A Field Guide to Dangerous Animals of North
America (by Charles K. Levy).

How can I avoid poisonous snakes?

Here are a few simple precautions suggested by William Palmer in his
pamphlet. Poisonous Snakes of North Carolina:

1. Never place the hands, feet, or any part of the body into con-
cealed places without first being certain that it is safe to do so.

2. Never handle a presumably dead snake unless you are certain that
it is non-poisonous. "Dead" snakes are sometimes like "unloaded"
guns. Use a stick longer than the snake if a dead snake must be
moved or checked for identification.

3. Use a flashlight and wear shoes when moving about at night.

4. Caution children to leave all snakes alone until they are
capable of identifying the ones they find.

5. If a poisonous snake is found away from human habitation, it is
best to leave it alone. Serious and even fatal bites have occurred
during the killing of a snake.

Two N.C. State Museum of Natural History publications can help you learn
about poisonous snakes. Write to the Museum at P.O. Box 27647, Raleigh,
NC 27611.

Poisonous Snakes of North Carolina by William Palmer (SI. 50) covers
identification, distribution, and habits of all our poisonous snakes.
It also includes a section on how to avoid snakes and a list of
centers storing coral snake antivenin.

A poster on North Carolina's poisonous snakes and spiders (SI. 00)
gives identification tips, lists references, and shows color
photographs of the poisonous snakes and spiders common to our state.

Triangle Area Mushroom Club
Box 17061
Durham, NC 27705

the fungifile

Newsletter of theTriongle Area Mushroom Club

PO. Box 2604, Chopel Hill, N.C 27515 ^539, WtfiS

P.O. 17061, Durham, North Carolina 27705

Volume 4 Number 4

July/August x985

President: Ed Haynes. 3447 Hope Valley Rd . , Durham, N'C 27707 .... 493-7703
Secretary 'reaaurer: David Green, 1-7 Colony Apts., Chapel Hill, NC

27514 929-9768

Editor: Joan Zelier, 700 Morreene Rd . Apt. G-li, Durham, NC 27705

383-7154

Foray Chairs: Dianne Berg, Rt . 1, Box 122, Pittsboro, NC 27312..

933-9626

Douglas Ludy, 16 Dogwood Acres, Chapel Hill, NC 27514

. . *?4i: - i'-i-i i

Prooram Chair: THIS SPACE AVAILABLE

1!
|

II

M

MARK YOUR CALENDAR

Meetings

July 28: Stories From Mason Farm by Steve Hall. See July 28 Foray
August: no meeting

September 9: to be announced (Program Chair, where are you?)
October 14: TBA (see September 9) (is this what you want all future
calendars to look like?)

Forays

NEW FORAY POLICY: Since this area is subject to droughts which
not conducive to satisfying mushroom hunts, we have initiated this
policy for last minute notification of foray cancellation: If it
not ramea at the site for some time previous to the scheaulec aa
call the contact person, foray leader, or foray cnairpeople within
hours of the foray to find out if it is cancelled. Normally, we will
out in the ram unless there is exceptional ram on the day of
foray. (In that case, also call to find out if foray is on.)

Take off time from meeting place is 10 am. If you would prefer
meet us at the foray site, call contact person for directions. Br
lunch! Also basket, waxed paper or bags, knife, field guide, £, wmst
Meeting places: Texaco Station: University Mali parking lot
Chapel Hill, corner of Estes Dr. S. 15-501 Bypass.

Mason Farm: meet at Finley Golf Course park
Old Mason Farm Rd . off 15-501 Bypass between Hwy
Botanical Garden.

Battle Park: From 15-501 Bypass in Chapel H ill,
take 54W (Raleigh Rd . ) , and turn right at first light on to Country Club
Rd . Pass Forest Theater on right, then turn right on Boundary Sr. Par,-',
in small picnic area parking lot on right, beninc Forest Theater.

Foray chairs are Dianne Berg and Douglas Ludy (phone numbers

iot in Chapel Hill,
(Raleigh Rd . ) and NC

are
new

/

go
*■ h e

to
i no
i e .

i n

mg
54

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I

page 22

above). Call them if you have any questions or suggestions.

July 13: Maxabel Acres, Person County. Mixed conifers & deciduous
trees. Meet at 10 am at Edison Johnson Community Center, 600 W.
Murray Ave., Durham (take Duke St./Roxboro exit off of 1-85 near
Morthgate Shopping Center & go north; turn right on to Murray at
2nd light). Contact person: Jacques Poirier (477-5837).

July 28: Mason Farm, Chapel Hill. Before the walk. Mason Farm
Caretaker Steve Hall will meet with us to show slides of some of
the other natural aspects of the area. Now that we've been
foraying here for over a year, isn't it time to become more
familiar with it? Meet at Mason Farm at 10 am. See Stories from
Kason Farm below.

August 10: Mason Farm, Chapel Hill.

August 17: Morrow Mountain State Park. See article page 24.

August 25: Schenck Memorial Forest, Raleigh. Meet at Scott Building
across from Flea Market) at State Fairgrounds off Blue Ridge Rd . 10
am. Contact person and technical leader: Jack Billman (737-8377).
The Schenck Forest, research forest of NCSU, is abandoned field,
covered with loblolly pine, yellow poplar, gum, and oak, and
includes 25 natural acres. The ashes of Dr. A.C. Schenck, founder
of the first forestry school in the New World, are scattered here.

September 7: Battle Park, 10 am.

September 22: Mason Farm, 10 am.

October 5: Battle Park, 10 am. Leader, Bill Burk (942-6387).

October 13: Weaver Creek, Chatham Co. Quiet, secluded southeastern most
part of Jordan Lake. We will be walking along the first trail of a
proposed network of trails, through a forest of primarily mature
mixed hardwoods and some of the most mature old pine stands in the
Piedmont. The area is interlaced with a series of 2 or 3 small
branches feeding into the lake, and includes lowland bogs con-
taining cinnamon ferns. Meet at 10 am at Texaco Station.

Stories From Mason Farm by Steve Hall

Small wild areas near expanding human populations depend for their
contmuea existance, like Scheherazade, on the steady stream of fabulous
stories they can offer up to their rapacious sovereigns. Mason Farm
survives in just this way. The stories John Terres told about the place
in From L§y£*=i Hill to Siler's Bog were some of the most important
persuasions that kept the Town of Chapel Hill from aiming a flood of
automooiles right at its heart. So, too, were the researchers' tales
about White-throated Sparrows, Sharp-shinned Hawks, Salamanders, & Tulip
Poplars. Although not about Rocs or even Djinns, these stories have
recently convinced the sultans at the University to set the land aside
as a biological reserve.

But no less important are the atones we discover on our own, for
these reach the most important and powerful audience of all
ourselves. At the July 28 meeting, I will offer you a few, mostly non-
mushroom stories that I have picked up over my last eleven years at
Mason Farm. In exchange, I hope to hear some of your own! It is in
groups like yours and the Chapel Hill 3ird Club and the New Hope Audubon
Society that lies perhaps the moat important source of Mason Farm's long
term survival, your own unappeasable interest in its stories.

page 23

Midsummer Dgvs.1 Mushrooms (of the Triangle Area).

by Ed Haynes

Drawing from the small--but growing- -computer ized data base of TAMC
foray finds and other reliable reports of Triangle area mushrooms, I've
put. together a grel linlnary list of wnat has been found and reported in
recent years by our members, from our area. This constitutes a general
guide of what to look out for in June, July, and August, and implies a
plea to add to our growing data base.

Aqaricus silvicola

Amanita caeaarea

A. citrina

A. flavoconia

A. f lavorubeacens

A. fulva

A . gemmata

A. inaurata

A. muscaria

A. rubescens

A . spreta

A. vaginata

A. virosa

Auricularia auricula

Boletellua betula

Boletus eastwoodiae/ satanus

B. frostii

B. retipes

Cantharellus cibarius
Clitocybe spp .
Clavaria by3siseda

C. stricta

C. vermicular is
Clitocybe giboa
Coriolus versicolor
Cratereilus fallax
Favolus alveolaris
Galiella rufa
Humana hemispnaerica
Kygrophorous mmiatus
H. conicus

Hygrophorous nitidus
H . ruber

Laccaria laccata
Lactarius camphoratus
L. cor rug is
L. piperatus
L. volerius
L. volumus

L. volumus var. fiavus
Leotia lubrica
Leplota seminuda
Leucopaxi 1 lus candidus
Lycoperdon perlatum
Omphalotus oiearius
Oudemanaiel la radicata
Paxillus atrotomentosus
Phylloporus rhodoxanthus
Pleurotus ostreatus
Pluteus cervinus
Russula aerugina
R. emetica
R. f ragrantissima
R. rosacea

Sarcoscypta occidentalis
Sarcosypha cocci nea
Schizophy 1 ium commune
Strobi lomyces confusis
3. floccopus
Tyjopil us feileus
Xeromphalma campanelia

As may come to no particular surprise to TAMC members, the season
of the Amanita, the Lactarius, ana the Russula is fully upon us. Get to
your field guides and "bone up" on these often confusing creatures!

deCur rent Events

Contact Joan Zeller (383-7154) for more details of the following events,
or if you know of other happenings members would be interested in.
Starred <*) items were described in recent newsletters.

July 19-21. Elkms, WV : WILD MUSHROOMS I Augusta Heritage Arts Workshop,
lead by Bill Roody . NOTE CHANGE IN DATE from previous newsletter.
Introduction to the lore & use of edible & other wild mushrooms;

page 24

how, when, where to identify & collect. Most of the workshop
participants the last 3 years have been beginners, so actual class-
room teaching is basic. Out in the field, however, there's some-
thing for everyone, limited only by how much you can remember.
Bill really knows his mushrooms, and is a very exciting and
enthusiastic teacher. The cooking and tasting sessions are also
big hits. And the whole atmosphere up at Augusta is wonderful:
it's a summer camp for adults. Write Augusta Heritage Arts

Workshop, Davis & Elkins College, Elkins, WV 26241. Phone (304)
636-1903. Also offered August 9-11.

•July 22-26. Sleeping Bear Dunes National Lakeshore, MI: MUSHROOMS OF
SLEEPING BEAR DUNES* , lead by Dr. Nancy Weber.

July 25. Duke Medical Center, Durham, NC: MYCETISMUS lecture by member
Kerry Givens. Once again, Kerry will talk about mushroom toxicity
as part, of the Duke Summer [Medical] Mycology Course. The lecture
will be held in room M422, Duke Hospital South, at 11 am. For
information about the lecture or course, contact Dr. Tom Mitchell
at 634-5732.

August 1-4. Canaan Valley Resort State Park, WV: 25th ANNIVERSARY NORTH

AMERICAN MYC0L0GICAL ASSOCIATION FORAY*.
August 9-11. Elkins, WV : WILD MUSHROOMS II Augusta Heritage Arts

Workshop, lead by Bill Roody . See description for July 12-14.
August 15-16. Oneonta , NY: NORTHEAST MYC0L0GICAL FORAY.

August 17. Morrow Mountain State Park, NC: FORAY. See article p XX.
August 22-25. Telluride, CO:, TELLURIDE WILD MUSHROOM CONFERENCE*.
August 22-September 3: MYC0L0GICAL FORAY TO FINLAND AND SWEDEN*.
September 1-17. HIMALAYAN MUSHROOM STUDY TOUR* .

September 20-22. Terra Alta, WV: MUSHROOM WEEKEND, lead by Walt
Sturgeon. Program will include field trips for collection and
study, display of identified mushrooms, observation of luminescent
mushrooms, and mycophagy session on preparation of edible fungi for
table use. Fee of $45 per person includes meals and lodging (cot in
tent or your own camping). Write: Nature Education Department,
3rooks Nature Center, Oglebay Park, Wheeling, WV 26003. (304) 242-
6355 .

Morrow Mountain State Park Foray

The Morrow Mountain State Park, with the help of the Triangle Area
Mushroom Club, is holding an all day mushroom foray on August 17.

Dike Bixler, Park Naturalist and organizer of the foray, writes,
"Morrow Mountain State Park is located 6 miles outside of Albermarle,
North Carolina in the Lower Piedmont. Its 4,641 acres are located in
the Uwharrie Mountain Range. The high ridges of the park are covered
with a climax Chestnut Oak forest while the lower areas are full of
White Oaks and Hickories. Old abandoned farm fields are now pure stands
of 50-100 year oici Virginia Scrub Pine. In the 1970' a the Southern Pine
Bark Beetle killed hundreds of acres of pines. This infestation plus
frequent spring wind storms has left the forest floor littered with an
overabundance of fallen logs, which provide ample nutrients for saphro-
phytic mushrooms. The park's climax forests are a perfect place for
mycorrhizal fungi such as Amanitas, Bolet.es, Ryssulas, and Tricholomas.
Morrow Mountain is an excellent collecting area for southern mushrooms.*'

Tentative schedule for the day is as follows:

page 25

9:00 am Short organizational and orientation meeting.

9:15 am Three to five groups leave for collecting sites.

10:00 am to 12 noon Beginning mushroom identification workshop
conducted by naturalist Dike Bixler. No fee but pre-reglstra-
tlon required so that materials can be prepared in sufficient
quantity .

11:30 am Groups return with collections.

11:30 am to 1:00 pm Lunch (bring your own).

1:00 pm Liesure collecting by groups or individuals.
Identification of collections.

3:00 pm to 5:30 pm Collections displayed in Lodge with
identification .

5:30 to 6:30 Tasting session of collected edibles
Some may wish to leave home early Saturday morning (expect a 2 1/2
to 3 hour drive from Durham) . Or participants may wish to stay over-
night while attending the foray. Morrow Mountain State Park has 106
camp sites available on a first come, first served basis. Each site is
limited to 2 tents, 6 people and 2 licensed vehicles. Fees are S5 . 00
per night. The campground has a modern bathhouse with hot water,
showers, sinks and toilets." (Motel accomadations are also available:
Heart of Aibermarle Motel: (704) 932-9151 , 532 . 50/doubie ; Sunset Motel:
(704) 932-8194, $21 . 957 double ; Ritchie Motel and Tourist Court: (704)
332-6766, S23 . 95/doubie) .

This foray sounds like an exciting and educational opportunity for
our members. Plan on attending! Contact Ed Haynes (493-7703) or Joan
Zeller (333-7154) to plan car pools. Phone number at the park is (704)
332-4402 .

Review of May Meeting with Commentary or

The Adventures of Joan Zeller Among the Mushrooms of Exotic Japan

by Ed Haynes

At our May monthly meeting in the Jones Building on the campus of
Duke University, Joan Zeller shared with us the long-awaited story and
slides of her part in the October 1934 foray to Japan. This group of
forty hardy explorers, led by MAMA president Gary Lincoff, Dr. Andrew
Weil, and Dr. Emanuel Salzman, visited the Japanese islands of Honshu
and Hokkaido, with special trips in the Kyoto and Mt . Fuji areas.

As Joan made so evident in her slides, Japan has an intense
scarcity of arable land, with more than three-fourths of the islands
mountainous and a mere 15 percent of the total area under cultivation.
With such land scarcity and with such a large, crowded, and growing
population, issues of food supply are paramount. One might wonder
whether this ecological factor has contributed to the comparative
importance of fungi in the Japanese diet? With such a small arable
area, the harvest of "wild" foods from the "barren" majority of the
country might constitute an important nutritional windfall.

Curiously, while many of our "old familiar" mushrooms are found in
Japan <igletus eculis, Cantharel lus cibarius, and Morchella, for
example), these are neither eaten nor preferentially collected. The
most sought-after wild mushrooms o±~ Japan are the ahi meql ("wet ground,"
Lyophyllum shimegi ) and, of course, the noble matsutake ( Armillaria
12§^§ytake or A^ edoges) . (There is a Japanese saying, "For fragrance,

page 26

take , lor taste. sh imeai , " ) Other favorite wild mushrooms are
LY.2EyY.AAy™ EiO^E§^E^D5 ' 1?y22'22y YAAy3. cr aa.3 1 Des , £<Y2£22y2£y§ r usauia ,
Naematoloma sublateritium, y^yiAA^i^AA3. mei lea , Cor 1. 1 nar 1 us e xa 1 1 or ,
Lactarius nat.aut.aka , §2i^t225i5 ±^H22iB§i§5 * ^£ii2l§ f r ondoaa , and
Sarcocon aaorat.ua .

Cultivated mushrooms that form a part o±" the Japanese diet include
the shiitake (Lentinus edodes ) , enok i take ( Flammu lina velu tipes ) , P 1 eu -
r otus ostreatus, P. ci tr inooi leatua , nameko (Pholiota nameko), the kiku^
rage ( Aur leu 1 aria poiytricha, similar to our A^ auricula , and again
shimegi ( also Lyoohy 1 lym yilSHiyiH and 3Sgr§S3tum) , and Gr if oi a

f ronaosa .

Deadly poisonous mushrooms in Japan include the Amanita ver na ,
known either as lchikoro ( "ki 1 led-at-once" ) or by the far more descrip-
tive shiro^tamago^tengu^take ( "white-egg-long-nosed-gobim mushroom"!),
A_;_ virosa , Gaier l na fasciculare, and Rusau 1 a subnigr i cans . Less deadly,
Put still avoided fungi include: the tsukiyo-take ("moonlight night
mushroom") or Lampteromyces jaoonicua, ^^Q^oohyllus rhodopol lus , Tr icho^
loma ustale, and Ci i tocy be §cr ome I aiqa .

The matsutake or "pine mushroom" ( Arm ill aria CTr ichgigmg J matsu-
tgke), the most desired and sought of Japan's edible fungi. Unlike most
of the other choice edible mushrooms of Japan, IB§tsutake cannot be
commercially cultivated, but must be found in the wild, often in remote
locations, reached only after the most intense physical exertion--of
course! Additionally, the mushroom's fruiting season is restricted to a
few weeks in autumn. Many of the best matsutake sites in wild and
undisturbed stands of red pine are now protected by law, as tnere has
been a declining harvest in recent years, a possible reflection of over-
picking of the mushroom and the cutting of forested areas. (One pre-
vailing theory is that less "grooming" of the forest floor (a byproduct
of the once common practice of collecting kindling wood) has left the
ground damper, favoring competing fungal species.) The mystique of the
matsutake is mirrored in their price; when Joan was in Japan the price
was in the range of five dollars PER CAP. Although efforts are underway
to produce the matsutake commercially, there has been little success.
The mushroom cannot be dried with success and canned mg^sutgke are pale
imitations of their natural flavor. Spores of this mushroom have been
scattered in the Seattle area with uncertain results. There are
(American) claims that our Armillaria ponderosa is an acceptable (or

even suoerior) substitute, but such claims would gain little attention

-

in Japan.

Most of the other "classic" Japanese mushrooms are cultivated
commercially witn great success and not inconsiderable profit. Joan jl
visited the Mori Mushroom Institute at Kiryu (a cultivation research
center, known to us already through their films [of diverse quality] )
and stayed in their special "mushroom-motif" hotel. Many of Joan's ■
slides showed the cultivation of shiitake, §09^it§i5§ ' and D§™§£2 at the
Mori Institute and other research and commercial centers.

The shiitake (L^QtiOy3. edodes ) is perhaps the most familiar of the
major Japanese mushrooms to Westerners (and especially familiar to us
through TAMC member Edmond Badham's efforts at teaching us the methods
for their commercial cultivation in such exotic areas as North
Carolina!). In Japan, the mushrooms are usually grown on the shii tree
( Pgsgnig cusoidgta, hence their name) and other oak-related species.
They are double-cropped in spring and fall and are perhaps the most
common mushroom in Japanese cooking. With patience, they can be found

page 27

commercially in the Triangle area and are almost always available dried
at specialty stores (with high prices and of ten-disappointing tastes) .

Also familiar from American stores, the enokitake (Flammuli-na velu^
ti2§s) is a common cultured mushroom in Japan. The slender whitish-
yellow stems with tiny caps are used in many Japanese dishes, although
often as much for their appearance as their taste (unlike the matautake
or shiitake!). The artificial conditions used in cultivation result in
a mushroom with little physical resemblance to its wild counterpart, as
evidenced by Joan's slides. (The cultivated enokitake has a much longer
stipe and tiny insignificant cap in contrast to the more familiar
looking "mushroomy" aspect of the wild specimen.) While most mushrooms
today are grown in laboratory conditions in narrow-necked culture
bottles, the fungi's name derives from its normal growing place, the
enoki tree (Chinese hackberry) .

Almost invariably, these Japanese mushrooms are used fresh and
rarely dried or canned. The one exception is the nameko ("slimy",
Phol iota nameko), which has a very short shelf-life after picking, and
is commonly eaten canned, even in Japan. Perhaps for this reason, the
mushroom is less esteemed than its wild, fresh relatives.

Joan also discussed other uses of mushrooms, both as foods and for
medical purposes. She shared with us samples of various Japanese
mushroom-based soft drinks and "health-drinks". These drinks were, as
the understatement goes, "interesting," and even the dedicated mycophage
would take some time in getting used to them. Joan also displayed
several Japanese mushroom guides, photos and brochures she picked up on
the trip, and her authentic Mt. Fuji hiking stick.

Many thanks to Joan for presenting this very interesting,
informative, and broadening presentation. Her digressions into rarely-
explored details of Japanese culture lightened the presentation. The
food for this meeting was supplied by Joan Zeller and Ed Haynes and more
information on the culinary manifestations of Japanese mushrooms are
given in an accompanying article.

Mushrooms in Japanese Food Part I by Ed Haynes

As the accompanying report of Joan Zeiler's report to the TAMC on
her mushroom foray to Japan suggests, fungi play an important (sometimes
almost mystical) role within the food habits of the Japanese people.
I'll attempt here to give a few suggestions for what we, here in North
Carolina, might be able to attempt in our own kitchens so we can
participate in some aspects of the this Japanese culinary "love affair"
with the mushroom. I'll restrict my coverage here to the "big four" of
Japanese edibles: matautake (Armillaria matsutake), shiitake (Lentinus
§^2^§s) , enokitake (Flammulina yeiutipes) , nameko ( Phol iota nameko) , and
§QiH*§9i ( LY.°.2hY.IIy?E u lmar ium , LA §23^§2§tum , or L_;_ shimeg 1 ) . As my
report on Joan's presentation indicates, there are other important
edible mushrooms.

Matsutake

If you are lucky enough to have some, don_^t try to cook them
yourself. You must invite me over to help cook and eat!

The matautake should not be washed, just wipe the cap with a damp
cloth, trim half an inch or so off the bottom of the stem, and slice at
least one-quarter inch wide. Yes, you'll want to try to "stretch" your
5!§t§ytake, but thin slices will lose flavor. If at all possible, avoid

page 2S

canned Ojatsu take , but canned ones are superior to none at all. At
present, real matsutake are not known to occur In the United States,
though spores have been distributed in the Pacific Northwest. It has
been asserted that Armillaria Doncerosa ("White Matsutake" to the
Audubon field guide) can be substituted for the real thing.

The classic preparation for matsutake would be in the JDy^hi^iZski
style of cooking, "steam-grilling". At the simplest and most elegant,
simply wrap your matsutake slices in aluminum foil, add a pat of butter,
a thin lemon slice (or two), two tablespoons of the best sake (Japanese
rice wine) you can find, and grill over a hot charcoal fire without
turning for ten minutes. (Or you could bake in a 475-degree oven for
fifteen to twenty minutes.) Eat outdoors in the autumn, imagining
yourself to be in the Japanese pine woods (easy enough in North Caroli-
na, I guess). If you wish, you could add any of: one pound sliced sea
bass; one-half pound of parboiled fresh shrimp; or, one-half pound of
thinly sliced chicken (make certain this cooks by scoring the pieces of
ch lcken ) .

Another classic way to prepare matsutake is to steam the sliced
mushrooms with chicken in a sort of egg custard (mushroom custard?).
Beat four eggs and add two cups o±" dashi soup-stock, two tablespoons of
sake, 2/3 teaspoon of salt, two teaspoons of sugar, and one-third
teaspoon of light soy sauce. Fillet one-half pound of chicken breasts
into eight boneless slices and marinade in one teaspoon each of sake and
aark soy sauce for five minutes. Slice the matsutake as described above.
Peel a two-inch piece of carrot and slice thinly. Simmer the carrot
pieces and mushrooms in five tablespoons of dashi , one tablespoon sake,
and two teaspoons of light soy sauce. Equally distribute the drained
mushroom-carrot mixture among four heatproof ateaming/serving bowls,
seeping a little of the matsutake mixture left over. Put two fillets of
chicken in each bowl. Then pour in the egg mixture. Put the bowls in a
heated bamboo steamer (same as Chinese steaming procedures) and steam
over medium heat (reduced to a simmer one-third of the way through
cooking) until nearly done (standard custard procedures here). Remove,
add remaining matsutake-carrot mixture to the tops of the bowls and
return to the steamer and steam over low heat until done.

To preserve your treasures, you could try pickling any mushrooms
you haven't cooked already (!?). Slice about one pound of matsutake,
place in pan ana broil on the top of the stove until colored or broil
over charcoal. Chop four green onions (stem and ail) place in another
pan together with with three tablespoons of sake, three tablespoons of
fresh lemon juice, two tablespoons of sugar, one tablespoon of good
light soy sauce, and one tablespoon of salt. Bring to boil and simmer
five minutes. Allow to cool and then add the mushrooms. Store in the
refrigerator at least a day before serving. Serve cold. This pickle
can also be frozen.

A more elaborate preparation might be concocted, but for matsutake,
why bother. Enjoy the simple elegance by using the traditional Hjyshi^
yaki cooking method!
Shiitake

Thanks to American food distributors and, soon, to TAMC member
Edmond Badham, shiitake are available in their lovely fresh form in many
stores, if not always at attractive prices. There are also "grow your
own" kits that do sometimes work. Additionally, Laccar la ochroourourea
is considered- -by some--to be an acceptable domestic substitute for
shiitake, although the uses would seem severely limited. Save the dried

page 29

shiitake for the more complex dishes or use them in Chinese food,
savoring your fresh shiitake in the simpler, more traditional dishes.
To reconstitute dry shiitake, soak them in enough hot to cover (when
they finally sink), with a pinch of sugar added. The strained soaking
water can be saved for stock or soups, as it often has better flavor
than the soaked ah i i take .

Perhaps the simplest and and one of the most appealing ways to cook
shiitake la to give them exactly the same nvushi -v.aki treatment that was
described above for 5>§tsutake. The temptation to add extras such as
fish, shrimp, or chicken is greater with shiitake than with matsutake.

Another simple classical treatment is Vaki^Shiitake Pon^u^Ae , or
"Grilled Shiitake with Ponzu Sauce". Take about a dozen of your

largest fresh shiitake, wipe them clean, and remove the stems (for later
use in soup or stock). Salt the caps lightly and grill over charcoal
for no longer than five minutes, turning frequently. It is also possib-
le to pan-broii the mushrooms in a slight amount of oil over a hot eye
on the stove; oven broiling won't work. Either buy ready-made £20?H
sauce or concoct your own (the simplest mix: four tablespoons lemon
juice, four tablespoons dark soy sauce, and a teaspoon or so of Bi^iD
[Japanese cooking rice wine! ) . Cut the HOT mushrooms in half, spoon
over a half -tablespoon of ponzu, and eat. The usual serving would be
three caps (six halves) per person, but feel free to indulge.

These treatments of shiitake are more typical of the autumn. A
cooling summer dish would be something like H±yashi somen. Take a
quarter-pound of somen, fine wheat-flour noodles, and cook according to
package directions. Drain, rinse in cold water, and cover with cold
water. Cook four large shrimp in gently boiling water until they turn
red and firm. Cool them in another bowl of cold water. Slit the shrimp
lengthwise along the bottom, flatten them on your cutting board, and cut
in half crosswise on the diagonal. Simmer four large shiitake (which
could be reconstituted dry ones) in a tightly-closed pan with two
tablespoons of dark soy sauce and two tablespoons of mirin foi" about
twenty minutes. Allow to cool and cut in half. Parboil twelve stalks
of trefoil (roitsuba) or watercress in lightly salted water, cut into 1-
1/2 inch lengths. Prepare a dipping sauce (best if made the day before )
of one cup Japanese soup stock (dashi, some very good instant mixes
exist), one-half cup mirin, one-quarter cup dark soy sauce, and a small
handfuil of small dried shrimp; simmer ail in a saucepan for five
minutes, strain, and cool. To serve, use individual dishes (glass is
best) for the noodles. Place a mound of noodles in each bowl, pour in

Iaoout half a cup of ice water, and add a few ice cubes arouna the edges
of each bowl. On top, place two shrimp halves, two mushroom halves, and
a small bunch of watercress or trefoil stems. With chopsticks, take
bunches of cold noodles and dip into the dipping sauce. Should also be
served with finely grated green Japanese "horseradish" ^wasabi) and
chopped scaiiion which can be mixed into the noodles or the dip as
desired.
- Hnok i take

These long, thin, white mushrooms are becoming more frequent in
local stores. Packaged in plastic bags, these commercially grown
■ mushrooms can be found in the "weird produce" sections of many local
/ groceries. One sometimes wonders who buys them, and why. Often they
r will take some picking-over to find an acceptably fresh package or two.
\ They'll usually neea -co be rinsea and to have the cottony "foot" an the
r end of the conjoined stems of each bunch cut off. There are also "grow-

page 30

it-youraeif " kits for these mushrooms.

A fairly simple way to serve them (and something I brought to
Joan's presentation on her trip to Japan) is in ^nokitake Kara^n i , a soy
sauce-basea musnroom relish. Take six ounces (or slightly more) of the
freshest-available enokitake and clean as indicated above. Put in a pan
with a tight-fitting lid with a half cup of sake and an equal amount of
dark soy sauce. Gently simmer over low heat until the liquid is re-
duced. Serve at room temperature as an accompaniment to a meal. As a
Western adaptation, it is also rather tasty spooned onto the rice cakes
now in the "health-food" stores. The relish will keep in the refrigera-
tor for a month or two. This recipe can also be done with shiitake.

Additionally, enokitake can also be prepared like matsutake and
shiitake by steam-grilling in foil with butter, lemon, a slice of onion,
and a small sprig of watercress. The result will be less flavorful than
what you'd get with matsutake or shiitake, but an easy way to do these
mushrooms nevertheless.

Enokitake are common ingredients in some of the more complex
Japanese dishes, as much for their unusual appearance as for their taste
(in somewhat the same role that they have been adopted by contemporary
American nouvelie cuisine). For example, Hirame §hiba-mushi ("Flounder
m the Woodpile") and Kaki dote-nabe ("River-bank Oyster Stew") employ
quantities of enokitake.

Sources of Rscioss 5.03 Materials

Most of the "specialty" food stores in the area can provide many of
the ingredients listed here, as can many of the better chain groceries
(and often at substantial cost-savings over what you'd pay at "fancy"
stores ) .

The recipes here have been adapted from:

Derek Daviea. Foods of the Orient^ & Korea . [London! :

Enigma, C1979] .

The Japanese Cooking Companions. T i ca 1 J§£§D2S2 522^102 •
[Tokyo] : Japan Publications, Inc., [1970] .

Aya Kagawa . J^£§D§=:* Cookbook J_ 100 Favorite J§£§0§§§ Rec iges
^2£ i=:22£:§ ♦ Tokyo: Japan Travel Bureau, [1953] . More

interesting anthropologically and historically (to trace the impact of
the Occupation on Japanese cooking) than in strictly culinary terms.

Sadako Kohno. Home Stv±e Japanese Cooking in Pictures. Tokyo:
Shufunotomo Co., Ltd., [1977] .

Mycological Society of San Francisco. Kitchen Magic with

-j:!=§Z;£22'B§ • San Francisco: Mycological Society of San Francisco, Inc.,
1973.

New Jersey Mycological Association. Mvc^phaq l at_^s Q2ED2£'J. £
Collection 9.f E§Y.2£ite ^H^hrgom Recioes . N.p.: New Jersey Mycological
Association, n.d.

Elizabeth Lambert Ortiz and Mitsuko Endo. Ilje Complete Book of

^ElQese ^221diQ2- New York: M. Evans and Company, Inc., [1976] . After
Shizuo 7su ] i ' s masterpiece (below), the most reliable cookbook I've
found.

Shizuo Tsuji, Jaoanese Cook i ng__^ A Simple Art. Tokyo: Kodansha
International, [i960] . Easily available locally and excellent. The one
to have.

page 31

Book Review by Bill Bur'*

A Field Guide to Southern Mushrooms, by Nancy 5. Weber and Alexander H.
Smith. Photographs by Dan Guravich. University of Michigan Press (P.O.
Box 1104), Ann Arbor, MI. 43106, 1985. 280 p. (ISBN 0-472-85615-4).
Si 6. 50.

Mushroom hunters of the southeastern United States at last have an
authoritative and useful guide focusing on southern mushrooms. The
book's format and size is similar to previous mushroom field guides
published by the University o±" Michigan Press except that this guide has
a f 1 ex i- cover.

Introductory material includes discussions on the function and
structure of mushrooms, collecting mushrooms for eating (along with
notes on different kinds of mushroom poisoning), nomenclature o±~
mushrooms, and brief biographical sketches of southern mycologists.
Keys to the major groups of fungi lead the user to appropriate taxonomlc
groups :

I. Ascomycot ina : Pezizales and Sphaeriaies

II. Basidiomycotina : Tremellaies & Auricular iaies ,
Aphy 1 lophora lea , Agaricales and Gasteromycetes .

Further keys lead to 240 species.

For each species a stunning color photograph accompanies the
descriptive text, including headings "identification marks,"

"edibility," "when and where," "microscopic features," and
"observations" which includes interesting notes and etymology. Various
appendices and lists follow the body of the book, including a list of
edibile species recommended for the beginner and a list of additional
species that are found in the South. A glossary, bibliography and index
conclude the book.

Every serious mushroom collector in our region should have a copy
of this book for ready consultation. Highly recommended.

More on New Field Guide Part I

CGreg Wright, who led TAMC's very first foray back in the fall of '82,
and who has studied the mushrooms o±" Florida and the Gulf Coast, has
written an extensive review of A Field Guide to Southern Mushrooms.
Since this new book should prove to be important to collectors in this
area, we will be reprinting parts of Greg's article (which appeared in
the May 1985 issue of The Boleten , newsletter of the New Orleans Myco-
logical Society) in the next few issues of The Fung if lie . 3

...Now for comments on some of the featured species:

Note that Morchella deliciosa (species # 10) is not the species or
variant usually called by that name, which is gray rather than golden-
colored. But Nancy Weber has devoted special study to morels so I'm
aure her identification is well considered (the unfortunate fact is that
morel names are in a major state of confusion and some familiar names
and species concepts will have to be changed).

Anyone who has walked through Eastern wood3 looking at fungal
growths should check out photo #15 of Tr erne I la concrescens. Probably
you have seen this strange amorphous blob of white jelly fungus and
wondered what it was (if you also wondered whether you could eat it.

page 32

then probably you are strange;.

For an interesting pair of look-alike cauliflower mushrooms, check
out. Soarassis §2§thulata (#16) and HydnoDgl yoorus pa lmatus (#17).

Of Meripilus giganteus, tne Giant Polypore, note the comment that
some people suffer digestive tract upset from it.

There are 51 featured species of boletes. This is great, because
boletes are among the most prominent and the most edible of the exotic
southern mushrooms. Since the authors are reticent about recommending
some species for eating, I will say that a few of us who have been
collecting and eating Gulf Coast boletes for many years now have never
oeen poisoned by any of them, including the red-pored B. §^ y thr opus
(#74), B. f£2§tii (#71) including var. f i2Iidanus (which can have the
stem reticuaition much reduced) and 3. bicgigr var. boreal is (#73b). So
southern boletes are a pretty safe group of mushrooms for eating. But
if you are eating a species for the first time, I recommend starting
with only a bite or two at least for B. 2i22.l2£» which a few people are
sensitive to (they experience digestive tract upset), ' and for red-pored
boletes, and I would consider avoiding B. £i«dmontenai§ (#70) completely
since it is closely related to the poisonous 3. £yi2^®^-£l!BU§
^§5§twpgdiae) and the sometimes poisonous B . satgngs.

Boletus bicglgr var. pgrealis (#73b) is what Singer called B.
HliQiSt g-gl iygceus var. subluridus. It seems remarkable that one species
could include both yellow-pored and red-pored mushrooms.

The mushrooms identified as B. 2§^y^2§yl2iiy£!=y§ (#75) are a dead-
ringer for mushrooms I collected in Turkey Oak woods in Florida and
identifed as B. iy.£i^§liy§ • I think the latter identification is
favored by the reddish brown stains in the cap and the reticulate stem
apex, but I could easily be wrong. I wouldn't be surprised if the
mushroom was neither 3. pauedosulohureus nor B. lyridei lus .

Regarding B. fraternus (#84) and B. camoestr i s (#85), these belong
to a group of boletes (those which are small and have red, velvety caps
and yellow, blue-staining pores) which is bound to cause identification
problems. Using this field guide, I would have misidentif ied all my
Florida collections since they were 3. EH2§liy5 (with spores 4.2-5.3 urn
broad) . Often it will be necessary to use Smith, Smith & Weber's How to
Know the N2Ql2iil^^ !5y=^E22ni=i ' which keys out 7 species in this group.
The Weber & Smith key in Southern My^hrggms gives 3. g5212§§i:Ei:5 as cap
not areoiate and stem yellow, but the photograph shows the cap on the
left areoiate (though less strongly so than in the photo of B.
^I3ternus") and shows the stem largely red. In my collections of 3.
rubeiius, the caps could be areoiate or not in the same collection. How
to Know the Ngn --go. 1 l§d Mushr_22I5§ uses different key characteristics
including B. frgternus having large angular pores vs. B. camoestr is
having small isodiametric pores; the pores in the B. fraternus photo do
indeed appear more angular if not larger than in the B. campestris
photo. But even if you have trouble identifying your bolete to species,
know that, so far , all mushrooms eaten in this group have proved edible.
The B. rubeiius I have eaten was mucilaginous . . . just like another
southern food, okra.

~§22iQyni 2Ii§§yi (#50), L. 2T22i222,±yHi (#51) and L. rugosiceps,
(#52) are a challenging group of look-alikes. Unfortunately, the
distinctions Weber & Smith draw among these don't properly account for
my own collections from Florida. My mushrooms are L. ^H22§iG^£^ but
they sometimes have a ventricose stem as given for L. 2r.22i£2'5±u.!Ii » they
have the two cap color variations which are shown in the L. SHi§?yiB

page 33

photograph, they have shorter spores (12.5-16 urn) than described in this
guide for L. EH22§i2^2§' and they have the pores varying from
substantially yellowish to only weakly yellowish. So I'm afraid
Southern mushroomers are in store for some confusion . . . and then they
may be concerned about the edibility of L. 9E9Gi£2^iyH! being given as
suspect with "caution or avoidance" advised.

The genus description for Ty 1 op_ 1 ius gives the spore print as
purplish brown to cinnamon brown or chocolate brown but nothing is said
about T. balloui (#55) having a light olive-greenish spore print. This
is remarkable for a Tv_lop_ilus and caused some authors to classify it as
Boletus. AI30 it isn't mentioned that the cap can be a dingy yellowish
or brown color with almost no trace o±" its hallmark bittersweet orange
color. Finally, to me at least, T. bal loul has a slightly to
substantially bitter taste when raw (Weber & Smith say "mild to slightly
unpleasant") and a substantially bitter taste when cooked. I add this
for the benefit of people who, like me, are particularly sensitive to
bitterness .

T v log i 1 us f umgsioes (#57), also known as T. §or d idus or
2§^y^2§2§^§^ var . c.Y.§De.2i=il2ir^H§ » 13 3ai° to belong to a
group of species "none Cof which] is reported to be good for table use."
But I am pleased to report that, while its flesh is soft, T. f umosigea
is one of the better-flavored boietes when cooked.

A note on the name Boletellus ananas (#38) : Smith & Weber say the
relevance of the species epithet ananas which is the genus name for
pineapple -- is unclear. Look at the photo and you will see that the
large shaggy scales of the B. ananas caps are suggestive of the scaly
exterior of a pineapple. (They are even more suggestive of certain pink
plastic shower caps, but a specific epithet based on this similarity
would have been much too silly.)

The featuring of Russu 1 a subniaricans (#110) is notable because
this species has caused fatal poisonings in Japan. It is a mushroom I
have seen regularly on the Gulf Coast. If I had known what it was I
wouldn't have eaten it. Fortunately, the flavor was poor when cooked
(at first suggesting pork but then becoming moderately bitter,
consistency coarse, and with a slightly acrid aftertaste; the gills turn
wine-red during cooking) so I only ate two bites of it and felt no bad
effects. Of course, it is possible that the U.S. mushroom is not
poisonous, and Weber & Smith say their identification of it as R.
§y2£i2£i9§Q§. ^s tentative.

I am glad Weber & Smith chose to feature Russula subfoetens (#112)
and R . amoeno lens (#113), two species in the odorous R. f ceteris group,
because from the descriptions in Robert Shaffer's monograph I could
hardly find any difference between these two, but here the differences
are obvious.

Notice that this guide features 6 species of delicate Leoiotas, ail
of which have striate caps. L^£i2l=§ hyiB^i (#147) especially caught my
attention because I collected a mushroom very similar to this in a
garden in Gainseville, Florida, which tested strongly positive for
deadly amatoxins. (The Meixner test was used, wherewith juice from the
mushroom is squeezed onto a piece of newspaper, the spot is dried, and a
drop of concentrated hydrochloric acid is added. If the spot gradually
turns dark grayish blue or blue-green over a period of several minutes,
then amatoxins are present. A couple tests on southern Am§0i^§ viroaa
gave negative results but A. bisgorigera tested positive, and the common
southern A. roangkensis sometimes tests positive.)

page 34

I was interested to read that Armiilaria caiiaata var . nar dosm 1 a
(#160), a type of Matsutake, has the odor of nard . But what is nard? A
trip to the dictionary revealed that it is a shorthand name for the
plant spikenard, an ointment from which smells musky.

CThis is about half of Greg's article. Stay tuned for more to come...]

Another T-Shirt J_

T-shirts with the design shown below are available from Outer
Produces, Box 88, Lafayette Kill, Pa., 19444. Design is brown on a tan
shirt, and coat is S6 . 95 each (for one to three shirts, further dis-
counts for more shirts) plus 51.00 each order plus S . 30 for each shirt
postage and handling. Sizes: (all adult) Small (34-36), Medium (38-40),
Large (42-44), Extra-large (46).

Triangle Area Mushroom Club
Box 17061
Durham, NC 27705

CAROLINA CAMPUS

IS YOUR LABEL CORRECT?

Q£89,ZZZO£

rtc i. rAiKv-Kmc rvMCt*.

the fungifilG

Newsletter of the Triangle Area Mushroom Club

P.O. 17061, Durham, North Carolina 27705

Volume 4 Number 5 September /October 1965

President: Ed Haynes, 3447 Hope Valley Rd . , Durham, NC 27707 .... 433-7703
Secretary /Treasurer : David Green, 1-7 Colony Apts., Chapei Hall, NC

27514 929-9768

Editor: Joan Zeller, 700 Morreene Rd . Apt. G-ll, Durham, NC 27705

383-7154

Foray Chairs: Dianne Berg, Rt. 1, Box 122, Pittsboro, NC 27312..

933-9628

Douglas Ludy, 18 Dogwood Acres, Chapel Hill, NC 27514

942-3941

Program Chair: THIS SPACE AVAILABLE

HARK YOUR CALENDAR

Meetings

September 9: "Mushrooms: Macro to Micro," NAMA slide/tape show. A
beautifully photographed journey from natural settings (macro) deep
into the world of the scanning electron and other microscopes
(micro), featuring over 30 species of mushrooms. Meeting at 7:30
pm in room 143, Jones Building, Duke West Campus, Durham. Map p. 52.
October 14: "Introduction to Best Edible and Poisonous Look- Al ikes , "
NAMA slide/tape show. Photographed and designed to teach the "pot
hunter" careful identification, this general overview show will be
followed in months to come with shows on specific mushroom groups.
Meeting at 7:30 pm in Coker Hall, UNC campus. Chapel Hill. See map

west side of the building, through the door
i.e., the second door from the parking lot
Room number will be posted on door.)
November 11: Calvin Wong, entomologist and biomedical researcher at UNC
Medical School, who photographs nature as a hobby, will show some
of his mushroom slides and talk about photographing mushrooms.
Many of you met Calvin when he accompanied us on forays, taking
some of these very pictures. Meeting at 7:30 pm in Coker Hall, UNC
campus. Chapel Hill. See October 14.
December 9: Kerry Givens returns! Slide show by TAMC's prize-winning
article-writing photographer. Meeting at 7:30 pm in room 143,
Jones Building, Duke West Campus, Durham.
January 13: Pot-luck dinner and member slide show. Our annual Christmas
meeting is this year our New Year's meeting. Bring food ana any
slides you would like to show: interesting pictures, unknown
mushrooms, TAMC functions.

p. 53. (Enter on
closest to Raleigh Rd
side of the building.

§

I

I

page 46

Forays

NEW FORAY POLICY: Since this area is subiect to droughts which are
not conducive to satisfying mushroom hunts, we have initiated this new
policy for last minute notification of foray cancellation: If it has
not rained at the site for some time previous to the scheduled date,
call the contact person, foray leader, or foray chairpeople within 72
hours of the foray to find out if it is cancelled. Normally, we will go
out in the rain unless there is exceptional rain on the day of the
foray. (In that case, also call to find out if foray is on.)

Take off time from meeting place is 10 am. If you would prefer to
meet us at the foray site, call contact person for directions. Bring
lunch! Also basket, waxed paper or bags, knife, field guide, & whistle.

Meeting places: I§xaco Station: University Mall parking lot in
Chapel Hill, corner of Estes Dr. & 15-501 Bypass.

Mason Farm: meet at Finley Golf Course parking
lot in Chapel Hill, Old Mason Farm Rd . off 15-501 Bypass between Hwy 54
(Raleigh Rd . ) and NC Botanical Garden.

Battle Park: From 15-501 Bypass in Chapel Hill,
take 54W (Raleigh Rd . ) , and turn right at first light on to Country Club
Rd . Pass Forest Theater on right, then turn right on Boundary St. Park
in small picnic area parking lot on right, behind Forest Theater.

Foray chairs are Dianne Berg and Douglas Ludy (phone numbers
above). Call them if you have any questions or suggestions.

September 7: Battle Park, 10 am. This area is proving to be a gold

mine for mushrooms.
September 22: Mason Farm, 10 am.

October 5: Battle Park, 10 am. Leader, Bill Burk (942-6387).

October 13: Weaver Creek, Chatham Co. Quiet, secluded southeastern most
part of Jordan Lake. We will be walking along the first trail of a
proposed network of trails, through a forest of primarily mature
mixed hardwoods and some of the most mature old pine stands in the
Piedmont. The area is interlaced with a series of 2 or 3 small
branches feeding into the lake, and includes lowland bogs con-
taining cinnamon ferns. Meet at 10 am at Texaco Station. Site
leader, Dianne Berg.

Asheville Foray

The Asheville Mushroom Club has once again invited us to
participate in their Fall Foray, to be held September 7-8. Dr. John
Bond of Appalachian State University will be leader. The event will
begin at 12 noon on Saturday in the classroom of the Western North
Carolina Nature Center. A field trip will take place Saturday

afternoon, followed by a spaghetti dinner Saturday night. A second
field trip is scheduled for 10 a.m. on Sunday.

A limited number of overnight accomodations may be available, so
let them know immediately if you are interested. Contact Dan Lazar at
the WNC Nature Center, 75 Gashes Creek Road, Asheville, NC 28805. Phone
(704) 298-5600.

page 47

deCurrent Events

September 7-8. Asheville, NC : FALL FORAY, see Asheville Foray above.

September 20-22. Terra Alta, WV: MUSHROOM WEEKEND, lead by Walt
Sturgeon. Program will include field trips for collection and
study, display of identified mushrooms, observation of luminescent
mushrooms, and mycophagy session on preparation of edible fungi for
table use. Fee of S45 per person includes meals and lodging (cot in
tent or your own camping). Write: Nature Education Department,
Brooks Nature Center, Oglebay Park, Wheeling, WV 26003. (304) 242-
6S55.

Dues are Soon Due

TAMC's dues year runs from January to January, and to give you two
chances to remember to renew your membership, an application appears on
the last page of this newsletter, and will be repeated next time. But
why wait? Re-up now and avoid the Christmas rush. Dues are due by
January 1, and are the same as last year. Individual memberships are
S8 . 00 and include a subscription to The Fungifile, and (for those over
18) full voting and office holding privileges. For additional partici-
pating household members, associate memberships are $2.00 each and
include equal voting and office holamg priveieges. Corresponding mem-
berships (newsletter only) are S7.00.

Since TAMC is associated with the North American Mycoiogical
Association, our members get a discount if they wish to join NAMA. Dues
for NAMA are $12.00 a year (individual or family), and include subscrip-
tions to the bimonthly Mycoph i 1§ and annual journal Mcllyainea, privi-
lege of attending the annual national Foray, and numerous other educa-
tional services. To join, send a separate check payable to NAMA. (For
more information about NAMA, contact Joan Zeller.)

June Meeting by David Higgins

The meeting of June 10 was held in the NC State Museum of Natural
History. The presentation consisted of a slide show, complete with
recorded comments, entitled "Toxic and Hal lucenogenic Mushrooms" pre-
pared by Dr. Michael Beug for the North American Mycoiogicai Associa-
tion.

The presentation was rather sobering; I never realized there were
so many ways to poison yourself with mushrooms. Along with such
familiar admonitions as to not eat any Amanitas, we were also warned not
to eat any Qgrtinarius (once considered a totally safe genus) or any
Hebelomas.

Some mushroom species, we were toid, may be edible in one part of
the world but not in another.

Especially vulnerable are peopie who seek to eat mind-alter ing
mushrooms, as many of these species have poisonous look-alikes;
Gaierina autumnal is , for example, resembles Psilocybe cyanescens.

Ail in all, the program served as a reminder to the care tnat one
should take before eating mushrooms.

page 48

Triangle Area Mushrooms of the Early Fall

by Ed Haynes

Continuing the earlier article on seasonal mushroom finds, expect-
ations, and hopes, here is a preliminary listing of what mushrooms have
been found and reported in our forays or by other members. This
listing covers the August, September, and October quarter, our early
fall and late summer season.

Agaricus silvaticus

Agrocybe spp.

Amanita caesarea

A. citrina

A. farmosa

A. f lavorubescens

A . muscar ia

A. ravenelii

A. rubescens

A . v 1 r osa

Armillariella meliea
Auricularia auricula
Boletelius russeilii
Boletus pallidus
Canthareilus cinnabarmus
Chroogomphus rutilus
Clavaria spp.
Collybia butyracea
C. maculata

Coprinus atramentar ius
Cortinarius spp.
Crinipellis zonata
Dentmum repandum
spp.

crustuliniforme
lacunosa
er 1 naceus

par gamenus
petaioides

Geastrum
Hebe 1 oma
Helvella
Her lcium
Hirschioporus
Hohenbuehelia
Hygrophorus flavescens
H. ruasula
H. tennesseensis
Hypomyces lactif luorum
Incocybe spp.
Laccaria ochropur purea

Lactarius deliciosus

L. griseus

L. imperceptus

L. zonanus

Lycoperdon pyriforme

Marasmius plicatulus

M. strictipes

Mycenea galericulata

M. maculata

Mycorrhaphium adustum

Naematoloma fasicuiare

Omphalotus olearius

Oudemansiel la radicata

Phylloporus rhodoxanthus

Phyllotopsis nidulans

Pleurocybei la porrigens

Pluteus cervinus

Pluteus granularius

Polyporus radicatus

Psathyrella rugocephala

Pul veroboietus auriflammeus

Rhodocybe munduia

Russula brevipes

R. virescens

Scleroderma areolatum

Scutellinia scutellata

Stereum spp.

Stropharia coronilla

S. hardii

Suillus cothurnatus
S. hirellus

Tricholoma resplendens

T. sejunctum

T. suplherescens

T. suDlhureum

Mushrooms in Japanese Food Part II by Ed Haynes

Nameko

Canned 0§Hl§iS2 can D& found in most Asian food stores ana in some
specialty "gourmet" stores, but it is often difficult to balance the
price being asked against the ta3te of the canned namekg. While Phglig;
ta nameko is not known in the United States, it might be possible to
substitute other edible Pholigtas, for example: Pjjgiigta auriyeila, PA
destruens , P^ mutab 1 1 1 § , P_. sguar rosoi des , P± terrestris. Phg±i.gtas
are, of course, a rather tricky set of mushrooms to identify accurately

page 49

and, as with all cases where you take your field collections to the
kitchen, extreme care should be exercised.

Unlike some of the "higher" mushrooms of Japanese cuisine, D§Hl§d2
are rarely at "center stage" in any dish. Their usual appearance in the
kitchen in cans may account for much of this, and the "canned" taste is
usually accompanied by other, usually more appealing, ones.

A common use for nameko is in one of the staples of the Japanese
diet: Misg-shiru, Soy-bean-paste soup. Soften four tablespoons of red
miso (soy-bean paste) in two tablespoons of tepid soup-stock (dashi ) and
blend into the stock with a wire whisk. Be certain the miso is
dissolved well. Blend into three cups of simmering stock. When the
miso is well dissolved and the soup smooth, add one-third cake of bean
curd (tof u) , cut into half-inch cubes, about one-half cup of whole
nameko mushrooms, and four stalks of watercress. Heat at the simmer
until these last ingredients are warmed. Do not allow the soup to boil,
as this will change the flavor. Mi§2z§hiru is a bit of an acquired
taste. It can be found in instant packets; find these to try before
spending a lot of time making it from "scratch".

Another soup use for nameko would be in Hamaguri Sumashi^jiru , Clam
and Mushroom Soup. Put eight clams (soaked in clean salt water for
three hours and drained) into a pint and a half of water in a large
saucepan. Bring to a boil and continue to boil until the shells open.
Discard any clams that do not open. Remove the scum that rises to the
surface and add eight to twelve nameko mushrooms and eight sprigs of
watercress. Cook for one minute, then add one teaspoon of dark soy
sauce and half a cup of sake. Bring to a boil. Place a piece of lemon
rind in each of four bowls, serve the soup.

Shi meg 1

As with 0§ni§£S2' there is a problem of local availability of
shimegi. This is compounded by the fact that several Ljfoghyllum species
are agglomerated under this single common name. With care, it might be
possible to use North American species of this same genus as surrogates
for shimegi (if such were securely identified and collected in adequate
quantities!). The obvious choice here might be U decastes (Audubon's
"Fried-chicken Mushroom"), although most reports on its edibility are
based on European data.

There are few recipes that specify shiniegi and it can best be used
in some of the more generic mushroom dishes.

While Shi i take^no^tsumeage could be made with ah 11 take , a better
choice might be shimegi (if they are large enough): Clean and remove
stems of a dozen or so mushrooms. Take a quarter pound of cleaned raw
shrimp and reduce to a paste with a knife or food processor. Sprinkle
the gill-side of the mushrooms with either katakurikg potato starch or
cornstarch and stuff the mushrooms with the shrimp. Mix in a bowl one-
third cup of ail-purpose flour and one-quarter cup of katakurikg or
cornstarch; stir in one-half cup of water, mixing lightly. In a wok or
other pan, heat two inches of oil to 345-350 degrees. Coat the stuffed
mushrooms with the batter and fry, a few at a time, until golden, about
two minutes. Heat one-third cup dashi soup-stock, two tablespoons mirin
wine, and three tablespoons light soy sauce in a saucepan; bring to ooil
and pour into a bowl for dipping. Grate fine one-third cup of daikon
white radish (if available). Dip the fried mushrooms into the sauce and
garnish with the radish.

(Sources of Recipes and Materials can be found at the end of Part I
of this article in the last issue of The Fungif i le . )

page 50

More on New Field Guide Part II by Greg Wright

[This continues Greg Wright's review (which appeared in the May 1985
issue of The Boleten, newsletter of the New Orleans Mycological Society)
of A Field Guide to Southern Mushrooms by Nancy Smith Weber and Alexan-
der H. Smith. Whether or not you are interested in getting the book,
this article contains much valuable information in it's own Wright.]

The photo and description of Pleurotus dr y 1 nus (#162) puzzles me
because the mushroom I know by that name, and which I have collected and
eaten several times on the Gulf Coast, has a substantial membranous
partial veil. Perhaps the species is variable in this regard.

I was interested to read that the spore print of Laccar i a ochroour^
purea (#165) is pale lilac. I had assumed, incorrectly, that Laccaria
spores were always white.

The advice on eating Blewits <Clitocybe nuda, #173) is intereting:
"In our experience old specimens, or those not. cooked within a day or so
of picking, often have an unpleasant flavor."

The choice of the common name "Scorch Bonnets" for what most of us
know as the Fairy Ring Mushroom (Marasmius oreades, #177) is peculiar.
Scotch Bonnets is a common name used in Great Britian, and I wonder if
Weber & Smith use it in an attempt to prevent people from misidentif ying
and eating mushrooms other than Marasmius oreades which grow in fairy
rings. They also comment that the Latin epithet, oreades means "of the
mountains" and seems inappropriate. A source I located says oreades
means "mountain-nymphs" (who I presume are the ones who danced in fairy
rings ) .

The warning not to eat Entoloma abortiyum (#184) unless normal
fruiting bodies are accompanied by deformed ones appears here as in
several other field guides, but I consider such warning excessive.
The normal fruiting bodies are easily distinguishable from other
Entoiomas because they have decurrent gills! Moreover, normal fruiting
bodies make better eating because the aborted fruiting bodies are watery
and the flavor is diluted.

Inclusion of Gymnopilus f u 1 yosauamu 1 osus (#191) is a good choice
because scaly Gymnopili are common in the Deep South. But featuring
this one species is insufficient for identification. A Florida col-
lection I studied which looks just like it apparently is G. hispidellus.
To identify Gymnopili you need to use Hesler's monograph -- even though
I think you wili find many problems with it. For example, G.
sguamo3us won't key out properly in Hesler when the veil is evanescent.
More fundamentally, though, I think the monograph is difficult to use
because Hesler tried to define species too neatly and therefore artifi-
cially, not allowing for enough variation in each species. Almost
invariably, I try to key out a Gymngp_ilus only to have it come close to
two or more species but not fit any one of them properly. Paul Harding,
a former student of Alexander Smith and now a neighbor of mine, wrote a
monograph on North American Gymnopilus which has broaaer species con-
cepts and which I hope will be published someday.

It is odd that Inocybe in this guide is not presented as being
mycorrhizal (aependent on particular living trees or shrubs) either in
the genus description or in the species descriptions. It should have

page 51

been treated like the related genus Hebeioma, the mycorrhizal nature of
which is made clear.

The warning that headaches, vomiting, and prostration may result
from adults eating Psi locy_be cubenaia (#203) is a partial truth which I
think puts the mushroom in an unduly negative light. Adding something
like "usually with minor or no unpleasant physical effects when eaten
knowingly by adults or teenages" would balance the picture. Or is my
impression of Pa l locybe cubens i s (which includes my own experience
eating it) too positive? In the introductory chapter on mushroom poi-
soning, Weber fi. Smith say, "Psilocybin is chemically related to LSD and,
like it, may cause hallucinations and drowsiness. Some people exper-
ience residual headaches after using mushrooms with these compounds
[psilocybin and psi locin] . . . . Some people 3eem to develop violent, some-
times fatal, allergic reactions to these fungi."

The photograph of Phol i ota polychroa (#207) is atypical in the
experience of myself and another collector (Paul Harding) for not
showing any dingy olive-greenish coloration in the caps.

In discussing the Bolbitiaceae and the Coprinaceae, the mushrooms
of which usually have a' cellular cap cuticle (the cells are highly
inflated, i.e., bubble-like), Weber S. Smith give an interesting method
for distinguishing caps with cellular vs. filamentous cuticles (the
latter type is composed of narrow, elongate, thread-like cells): "one
way to ascertain this character without a microscope is to try to peel
the cuticle from the margin toward the disc [center] of the cap: if it
is of radially arranged hyphae then it often comes off in strips, if
cellular, it will not."

Stropharia n*§ianosperma (#205) is Bulliard's name for what Fries
called Stropharia E?i§§2e.IE!la. (many authors use the latter name and I
have inferred it is Fries' name; if so, I would think it is the correct
name). I think S. bilamellata Peck is the same species although Weber £<
Smith don't comment on S. bi lamel lata . Weber & Smith say S. nj§iSD2Z
§2e.E5!§ ^as a thin annulus but at least one other author says it can be
grooved (and hence thick) as it is in S. bilamellata.

I have never seen Copr i nus aemilanatu3 (#215), but apparently the
photograph is misleading in that it has a pinkish brown cast and
therefore doesn't show the cap as "whitish to very pale gray."

to be continued...

Chgcun g son Gout* by Jacques Poirier

E^§D§^29^§§te chrysospor ium is hardiy a mycophagist ' s dream, being
a white rot fungus. Although "common", it isn't listed in Lincoff,
which does, however, list P. chrysorhiza. P. chrysospor i.um does its
usual thing, degrading lignin, with an extracellular enzyme system.
Bumpus, Tien, Wright, and Aust, at the Department of Biochemistry of
Michigan State University, have reported [Science 228, 1434, 21 June
65]" that P. chrysosogr ium also decomposes persistent chlorinated pollu-
tants such as DDT, PCB, lindane, and dioxin, as well as the carcinogenic
poiynuclear aromatic hydrocarbon benzo C a] pyrene . Carbon-14 in these
nasty compounds was evolved as carbon dioxide from cultures with the
fungus. The bad news is that in the 30-day incubations the activity of
this fungus was limited to about 50% cleanup and depended sensitively on

page 52

the presence of glucose and of a low level of nitrogen. The good news
is that the fungus metabolized a wide range of undesirable molecules
when they were in very low concentration, for example, one gram of DDT
in about 600 liters of solution. That's about five bathtubfuls. The
authors suggest that this fungus might prove to be an effective and
economical agent for detoxification of some chemical wastes.

*"Each to his own taste"

Membership.

Apologies

to Jacques Poirier

and

George

Hrepta for misspelling

their names

in

the membership list.

Please make

the following additions

and changes

to

your membership list:

worw

Bie»w) *. Bailey

203

miliars

Jonesviiie

£864£

Barbara Bea^a"*

170C

Bivi's

Dunar NC

£7707

(919)483-033

f

Ken Crouse

Rt .

i, Boy .36

500""B!" NC

£8605

:3i5)3£i-30£

Dennis Drenrcel

1131

Sturidvant Dr.

Cary \i

£751:

(3:3)457-66*

• (3*3)561-7505

Shirley -arye^

Rt.

i, Box 8l0

was-.ir'Ctoi vfi

££7*r7

Barney I. Soul;

B<"00KW00C

Cnaoei rill VI

£7514

(3l3)9£3-S82

Pnilio Ku*elr?an

P, u.

Box 16£il

Raleigh

£76.3

Rutn _ar;:

715

Mr.t- St. flat. 2£

Dur'nas* NC

£7705

(919)235-058

DUKE

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December

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page 53

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ParH to Bel) "Towutr
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TRIANGLE AREA MUSHROOM CLUB
1966 MEMBERSHIP APPLICATION FORM

Send form and dues to TAMC,
payable to TAMC.

Box 17061, Durham, NC 27705

Make check

DUES :

[] S8-00 Individual C3 S7.00 Corresponding

[] S2.00 Associate (One Associate membership should be

obtained for each additional participating family member.)
C3 S12.00 North American Mycological Association (individual

or family; Send segarate check payable to NAMA.

Name ( s )

Home address

City State.

Home phone Day phone

Mailing Address

Zip

(Please use campus address whenever possible so that we can save on
TAMC mailing costs. NAMA publications will be sent to your home
address unless you specify otherwise.)

page 54

Triangle Area Mushroom Club
Box 17061
Durham, NC 27705

do-Lit^

No r th Car o 1 i n a Co 1 1 ec t i on
W i 1 s o n L i b r a r y 0 2 4 - A
UNC CH

CAROLINA CAMPUS

IS YOUR LABEL CORRECT?

TAMC depends on the willingless of its members to participate in ail
aspects of the club. Please indicate if you can help:

do occasional errands or phoning

provide host homes for meetings, or for out of town speakers or

guests

write newsletter articles

do newsletter sketches

present a meeting program (slide show, talk, lab, etc.;

supply refreshments at meetings occasionally

lead a foray

serve as an officer or on a committee

other

Comments, suggestions:

I hereby release the Triangle Area Mushroom Club and any officer or
member there-of from any legal responsibility for injuries or accidents
incurred curing or as a result of any field trip, excursion, or meeting
sponsor ec by the club.

Applicant Cs^ signatures: daze

Gate

nst

the fungifile

Newsletter of the Triangle Area Mushroom Club

P.O. 17061, Durham, North Carolina 27705

Volume 4 Number 6 November /December 1985

President: Ed Haynes, 3447 Hope Valley Rd., Durham, NC 27707 .... 493-7703
Secretary /Treasurer : David Green, 1-7 Colony Apts., Chapel Hill, NC

27514 929-9768

Editor: Joan Zeller, 700 Morreene Rd. Apt. G-ll, Durham, NC 27705

383-7154

Foray Chairs: Dianne Berg, Rt. 1, Box 122, Pittsboro, NC 27312..

933-9628

Douglas Ludy, 18 Dogwood. Acres, Chapel Hill, NC 27514

942-3941

Program Chair: THIS SPACE AVAILABLE

MARK YOUR CALENDAR

Meetings

November 11: Calvin Wong, entomologist and biomedical researcher at UNC
Medical School, who photographs nature as a hobby, will show some
of his mushroom slides and talk about photographing mushrooms.
Many of you met Calvin when he accompanied us on forays, taking
some of these very pictures. Meeting at 7:30 pm in Coker Hall, UNC
campus. Chapel Hill. (Enter on west side of the building, through
the door closest to Raleigh Rd . , i.e., the second door from the
parking lot side of the building. Room number will be posted on
door. Map page 62.)

December 9: Kerry Givens returns? Slide show by TAMC's prize-winning
article-writing photographer. Meeting at 7:30 pm in room 143,
Jones Building, Duke West Campus, Durham. Map page 63.

January 13: Pot-luck dinner and member slide show. Our annual Christmas
meeting is this year our New Year's meeting. Bring food and any
slides you would like to show: Interesting pictures, unknown
mushrooms, TAMC functions. Meeting at the home of Bill Burk, 1122
Sourwood Drive, Chapel Hill at 7:00 pm.

Dues are Due

TAMC's dues year runs from January to January. An application
appears on the last page of this newsletter. Dues are due by January 1,
and are the same as last year. Individual memberships are 58.00 and
include a subscription to The Fungifile, and (for those over 18) full
voting and office holding privileges. For additional participating
household members, associate memberships are $2.00 each and include
equal voting and office holding privelegea. Corresponding memberships
(newsletter only) are S7.00.

page 5b

Since TAMC is associated with the North American Mycological
Association, our members get a discount if they wish to join NAMA. Dues
for NAMA are S12.00 a year (individual or family), and include subscrip-
tions to the bimonthly My_cop_h i le and annual journal Mcllvainea, privi-
lege of attending the annual national Foray, and numerous other educa-
tional services. To join, send a aeDar ate check payable to NAMA. (For
more information about NAMA, contact Joan Zeller.)

?3iSr21cogic Mushrooms j_ September Meeting by Joan Zeller

Have you ever wondered why Russulg and Lgctgrius are brittle and
break apart like chalk, while other fungi like Trametes Y.§£§i99.±2£
(turkey tails) are tough and fibrous? Why some cap skins can be easily
peeled, but others cannot and often crack as the mushroom ages? People
who came to the September 9 meeting learned the answer to these
questions in the NAMA program "Mushrooms: Mscro to Micro" by Kim Emmons
and Cara Stiles.

As we look at mushrooms macroscopically , we notice features which
help us to distinguish them from one another, organize and identify
them. These macroscopic features are determined by microscopic charac-
teristics which are used by mycologists to confirm identifications of
fungi and in fact are more and more becoming the basis o±" taxonomy.
This slide program took us on a photographic journey starting with
macroscopic views, zooming in to closer shots, finally to microscopic
features (both light and scanning electron micrographs) . The program
showed us the relationship between what we see with our naked eyes and
what exists at the structural level.

We saw the projecting cyatidia (undifferentiated terminal hyphal
cells) which cause the velvety stalk of Tr ichoglossum hirsutum, and the
fuzziness, especially on the stem, of Flammul ina velut ioes , "velvet
foot." We saw how the cell structure determines the consistency of the
mushroom. QY_?£2^§E!!i§ fal lax „ with a fragile ring and granular cap, is
composed of chains o±~ inflated short fat cells which are easily broken
apart, like styrofoam. Similarly, Ruaaul a and Lactar lua are built from
sphaerocyst nests - rosettes of these inflated cells which are not well
connected to each other and separate easily. On the other hand, the
long hyphal strands of Psa th yr el la longistrata veil make it much stron-
ger, as do the thick-walled and aseptate hyphae of Trametes versicolor.

Why do some mushrooms, like typical Mycengs, have cap skins
("cutis") that peel off easily? Because this upper layer of tissue is
composed of hyphae which run parallel to the cap surface and stick to
each other better than to the cap. PI uteus cervinus, on the other hand,
has a "derm" (instead of a cutis) composed of hyphal cells of equal
height sitting up like bowling pins perpendicular to the cap surface;
these cells cause the satiny texture of the young cap and the cracking
"like a mud flat" of the cap with age.

Looking at microscopic features may not be practical for field
identification, but a knowledge o±* them will help us understand why we
see what we see, and maybe even help demystify the way scientists clas-
sify mushrooms.

page 57

$2§Current Events

March 1-18. 1966: The SECOND ANNUAL GOURMET TRUFFLE AND MUSHROOM ADVEN-
TURE to Spain, France, and Morocco will depart from New York, March
1, 1986 and return March 18. Nature photographer Kit Scates will
co-lead with Isabel Alvarez, Pilar Alvarez, Gary Menaer and Frank
Pipal. The group samples indigenous food and wine and visits
landmarks of the truffle trade including markets, the world's only
truffle museum and a 500,000 tree truffle plantation. Write to
Educational Tours, Inc., 5935 South Pulaski Road, Chicago, IL
60629.

April 3-20, 1986: HALLEY'S COMET MUSHROOM STUDY TOUR of New Zealand,
Australia and Papua New Guinea, lead by the team of Gary Lincoff,
Andrew Weil and Emanuel Salzman. The Southern Hemisphere offers
the best view of the comet at about the same time the mycoflora
there are peaking. Beginning April 3, the tour will visit
Auckland, Chr istchurch , Sidney and nearby national forests of the
lands downunder . The New Guinea segment of the trip involves an
optional ten extra days; the group will foray the Sepik River
region where Gordon Wasson and Roger Heim studied New Guineans'
"mushroom madness." Write to Emanuel Salzman, c/o Fungophile, Box
5503, Denver, CO 80217-5503.

[Thanks to the New York Mycological Society Newsletter
for the above two items.]

April 27, 1986: Gastonia, NC: WILD FOODS FESTIVAL sponsored by the
Schiele Museum of Natural History. (704) 864-3962.

More on New Field Guide Port III by Greg Wright

[This is the conclusion of Greg Wright's review of A Field Guide to
Southern Mushrooms by Nancy Smith Weber and Alexander H. Smith. Parts I
and II appeared in the last two issues of The Fungifile, and are
reprinted from The Boleten, newsletter of the New Orleans Mycological
Society . 3

Since the South has many unusual Agaricus species, many of which
are excellent edibles, it is great that this guide features 9 species, 7
or which are not featured in other guides. I wish, though, that more
use had been made of the work of Bill Isaacs, a former student of
Alexander Smith. Alice Freeman recently published a monograph o±"
Southeastern Agaricus, but she didn't like field work and based her
monograph on dried collections. Isaacs, besides having a broader
knowledge of Agaricus because he worked on a monograph for all of North
America, went to Florida and did much field work which contributed to
his privately distributed key to Florida Agaricus. Isaacs developed
broader species concepts than Freeman and in my experience they are more
workable -- so I wish Weber & Smith had used them or at least commented
on them .

Even when species identification is in doubt (and I can assure you
it often will be when you collect Agaricus in the South), Isaacs offers
a 4-category classification scheme for determining which species are
edible. The edible groups are <1) mushrooms with an almond extract odor
which turn yellow as they dry (examples A. arvensis & A. ailvlcola), (2)
mushrooms with a pungent, brine-like odor which stain reddish or

page 58

orangiah when the stem is bruised or the flesh is cut (examples A.
silvaticus & A. bi sgorus ) and (3) mushrooms with a mild sweet odor and
no staining reactions (examples A. campestr i s & A. bi torgu is (rgdmani) .
Species in these groups are edible except for occasional cases of hyper-
sensitivity. The poisonous group is (4) mushrooms with a phenolic,
i.e., antiseptic or medicinal odor which stain yellow when the flesh in
the base of the stem is cut (examples A. H§Dt^9^§£Sy§ & A. glacomyces) .
Species in this group often cause digestive tract upset though a few
people are not affected. When testing Agar i cus for odor, note that the
almond odor is brought out (increased) by rubbing the cap with water,
while the briney and phenolic odors are brought out by cutting the stem
flesh (mainly in the base of the stem in the case of the phenolic odor) .

Besides odor and staining, chemical teats can be used to place
Agar i cus species in one of the 4 groups. KOH (10* is a good strength)
stains caps yellow in almond- and phenolic-group mushrooms, stains caps
gray-greenish or not at all in briney-group mushrooms, and doesn't
affect capa in mild-group mushrooms. Schaeffer's reaction (20% nitric
acid streaked over 10% analine-in-alcohol solution on the cap) is
positive (orange or red) in almond-group mushrooms and negative (usually
no color change) in the other groups. (Note that odor, staining by
bruising or cutting, and chemical staining work only on fresh mushrooms
-- hence Freeman didn't make much use of these and instead based her
classification system on microscopic characteristics of the universal
veil. The Schaeffer's reaction results she lists for dried mushrooms
are mostly worthless.)

The Agaricus species featured by Weber & Smith can be categorized
as follows: (1) almond group: A. xanthodermoides & A. r hoadsi i , (2)
briney group: A. §iiY.§tiEH§ > ( 3 ) mild group: A. chlamYdogus, A.
§°.Ai^iE!=§» A . campestr is , A. E2EEkY_E°.2?E*2§lu§ & - • §r genteus and (4)
phenolic group: A. E2Eill§tor. (In Isaacs' key, A. xanthodermoides is
synonymized with A. §i§E§!*2?15i§ » and A. sol idipes and A. ar genteus are
both synonymized with A. E§5iE!=§2y§ • *

It's too bad all field guides aren't using the Isaacs system
(actually, the system is a simplified version of the traditional scheme
for dividing Agaricus into sections -- as is used, for example, in
Meinhard Moser's Key_s to Agarics and Bo let i ) . An unfortunate result of
not using the Isaacs system is that Weber & Smith are able to say of
Agaricus p.ocillatgr: "Murrill reported it was 'excellent for the table'
and we have no reason to question his opinion." Actually there is very
good reason to predict that many Southern mushroomers who follow Mur-
rill's example will suffer digestive tract upset because they won't
ahare his tolerance of the phenolic-group Agaricus toxin. Also not
mentioned by Weber & Smith is that A. Eocillatgr stains yellow and
smells phenolic when the stem base is cut.

Data on Agaricus r hoadsi i is confusing because it would seem to
belong in the almond group except that Isaacs says it has a negative
Schaeffer's reaction. Also Isaacs says it stains a deep wine-red when
analine is applied to the cap. I have collected what otherwise seems to
be A. rhgadaii except that it has a positive Schaeffer's reaction and
does not stain from analine.

An interesting remark on the Columned Stinkhorn (Lindera columnata ,
#238) is that it has been reported poisonous to livestock. Just a few
days ago, Stephen Peele told me that some children were poisoned by it
in the Pensacola, Florida area. Too bad they hadn't purchased a copy of
A Field Guide to Southern Mushrooms!

page 59

Speaking of Lindera cglumnata , better known as Clathrus coluranatus,
a few other familiar species are given unfamiliar names: Amanita
ceciliae (#122) for A. inuarata, A. umbonata (#125) for A. caesarea, A.
fi3Y2rubens (#127) for A. f lavgrubescens , Lepigta naucingides (#145) for
L . naucina , Omghalotua i 1 ludena for 0. olear iu3 , Cortinariua
5§?!Zi§D^§Q§i§ (#197) aa a segregate apeciea of C. ?iDD§^§£iDy§ »
Anel 1 ar ia sepulchralis (#213) for Panaeo 1 us sglidiges/phalaenarum and
?2B£iDy§ §5§Ei2§Dy§ (#217) aa a segregate species of C.

Weber & Smith write that, "More kinds of mushrooms are thought to

occur in the southeastern United States than in any other region of

comparable size in North America." Southern mushroomers will be
delighted that they finally have their own field guide.

A Silver Experience by Laramie Brown

[This article is reprinted from the September /October 1985 My.cgp.ages,
newsletter of the Rochester Area Mycological Association.]

Imagine a huge room full of tables, laden with mushrooms. Imagine
over 400 species, each properly labelled aa to genus, species, location,
and edibility. Imagine scores of other mycophiles, both amateur and
professional, eager to answer your every question. Imagine aeemingly
endless opportunities to foray in woodlands full of a wide variety of
mushrooms, as well aa opportunities to attend lectures about mushroom-
related topics.

No, you haven't died and gone to heaven. You are not in the middle
of a wonderful dream. Rather, this is a fairly accurate description of
the 25th Annual NANA Foray, held on August 1 through 4, in Canaan
Valley, West Virginia .... The aetting was a quite elegant resort located
in the highest valley east of the Mississippi. At 3,600 feet, the
plants and animals frequently seemed to be displaced Canadian reaidents.
The weather was perfect, sunny and cool, and the recent rains had
encouraged the fruiting of a wide variety of mushroom species. Our days
were spent hunting, identifying and even tasting mushrooms. For me, a
typical day involved participation in a lecture by a well-known profes-
sional in the morning (I attended two, one on Amanitas and one on
Boletea) , an afternoon spent "in the field" on one of five or six
possible forays followed by a session with professionals identifying our
collections, and an evening of study and sociability.

Two aspects of the foray stand out in my mind. First, a foray such
aa this offers the opportunity for the amateur to meet and work with a
large number of professionals in the field. They forayed with us,
helped ua at the pre-aort tables, had meals with us, and let us know
that our collecting and identifying were important to them and their
research .

The display room was a tremendous assistance to all o±" us.
Mushrooms from the field trips were identified by the proa and then
displayed on tables organized by family. The room was always available.
With over 200 people collecting, the array was impressive if not mind-
boggling. But, with time, the variety became less overwhelming. Mush-
room samples appeared in many stages of development, thus giving a solid
identification base. The many species, organized as they were by
family, began to make more sense. And the opportunity to return to the

page 60

tables again and again made knowledge easy through sheer repetition.

The weekend was quite an experience. It was relaxing, yet mentally
taxing. It was exhilarating and fun. It offered the opportunity to
make friends, renew friendships, and meet famous mycologists. Most of
all, it offered all of us the opportunity to take a great leap in our
path toward "knowing mushrooms."

Wily Fungi -- Truth Stranger Than Fiction by Steven Daniel

[This article is reprinted from the July/August 1985 Mycoggges.]

A fascinating story appeared in a recent (24 May 85) issue of
Science regarding the interaction of a fungus and insects. It resulted
from research conducted by Drs. Lekh and Suzanne Batra at the USDA labs
in Beltsville, Md . The fungus is a little ascomycete, the blueberry cup
fungus (see Lincoff, p. 360) Monol inia vaccini -corymbosi . It is an
economically important fungus, affecting blueberry crops. One might
find the fruiting bodies of this fungus in the spring, fruiting on the
ground from the sclerotia on mummified blueberries. These cup fungi
release sexual spores (ascospores) , from the asci on the cup surface.
The timing of the release of the ascospores coincides with the unfolding
young leaves of the blueberry, where the spores germinate. One can
observe the effects of the fungus on the blueberry (or huckleberry)
leaves -- the young leaves and shoots wilt, and within 24 hours there is
a browning of the upper side of the shoots, midribs, and lateral leaf
veins. This discoloration may spread over the entire leaf, making it
grayish to brownish, sometimes violet-tinged. A grayish mantle of
conidia (asexual spores) and hyphae appears on the surface of the young
shoots, leaf and flower stalks, and at the leaf bases. An odor of
fermented tea is produced by these leaves.

Now for the remarkable part of the story. Certain insects that
pollinate the flowers are attracted to these wilted leaves. These
insects, which include a variety of bees, wasps, butterflies, and flies,
typically lick the mantle of the conidia, and thereby become infected
with spores. The insects then visit the blueberry flowers, and deposit
the conidia on the stigmas (female part of the flower) . The conidia
infect the ovary to produce the mummy berries.

It appears that the conidia are short-lived and actually require
insects to get from the leaves to the flowers. A fine-mesh insect
enclosure that did not exclude wind produced 10% mummified fruit as
opposed to a €>3% mummified fruit where insects were not excluded.

Why are these insects going to the infected leaves, and not just
sticking with the flowers? Many, in fact, act like they do when they
visit flowers: their approach, alighting, and search patterns resemble
their behaviors they use when going to flowers. Furthermore, they
licked the Infected leaves, while never being observed to lick healthy
leaves. Chemical analysis of the conidial mantle revealed a high
concentration of sugars present, similar to what are found in the floral
nectaries! So the insects are visiting the infected leaves, getting
food and spreading conidia, in a manner analagous to visiting a flower
for nectar and inadvertantly spreading pollen.

The story doesn't end there. What attracts them to the wilted
leaves? They don't look at all like the white, yellow, or pink flowers
of blueberries. Not to human eyes, anyway. Insects, however, can see

page 61

ultraviolet light (which we can't). Both the infected leaves and
flowers reflect ultraviolet light, contrasting with the surrounding
leaves and vegetation that is ultraviolet absorbent. From the insects'
perspective, the infected leaves stand out amidst the homogeneous
background, like the flowers do.

The infected pollinators, a.k.a. fungus spreaders are being
tricked! This innocent-appearing blueberry cup fungus, is mimicking the
blueberry flowers by providing insects with ultraviolet signposts and
sweet rewards. In exchange the insects carry the fungus ' spores to the
blueberry flowers, where they can Infect the fruits, and thereby
continue the life cycle of the blueberry cup fungus.

Mushroom Cookbooks

::!

[The following reviews are reprinted from Coltsfoot, July/ August
1985 and September/October 1885, respectively. Subscriptions to this
bimonthly journal published "in appreciation of wild plants" are S10 a
year from the editor, James Troy, Route 1, Box 313A, Shipman, VA 22971.]

Hy§hrgom Madness, Creative Ways to Cook Wild Mushrooms. Edited by Terri
Mandel, Rhoda Love, and Cheshire Mayrsohn. 1984, published by the Mount
Pisgah Arboretum, P.O. Box 5621, Eugene OR 97405. 76 pages, spiral
bound paperback. $6.95 plus SI postage/handling from Mount Pisgah
Arboretum. [Review by Bill Roody] CA limited number of copies of this
book will be available for sale at a future meeting, possibly December.]

liy

About 35 wild mushroom recipes are included in this spiral-bound
cookbook. These are divided into sections on appetizers, soups, salads,
side dishes, sauces, egg dishes, and main dishes. For the most part the
recipes call for fresh and natural ingredients. There is a vegetarian
option for those which call for meat. The recipes range from moderately
complex to simple. Some, such as "Mushroom Quiche" and "Cream of Black
Morel Soup" have a familiar mouth-watering ring to them. Others, like
"Mushroom-Tof u Tacos" and "Russule Cheese Chowder" are more novel . One
which immediately caught my attention is "Breakfast Mushroom Delight."

In addition to the recipes there is a section covering basic
mushroom preparation and cooking, plus a brief discussion of twenty
popular edible species which are common in the Pacific Northwest and
elsewhere. Mushroom preservation methods are discussed.

Proceeds from the sale of Mushroom Madness will benefit the Mount
Pisgah Arboretum, a non-profit organization. A good book and a good
cause -- a savory combination. Besides, it's the only place you can get
the original recipe for "Schmuck's Jumbo Gumbo"!

Qid-Fashigned Mushroom Recipes . Bear Wallow Books, P.O. Box 579, Nash-
ville, IN 47448. 1981. 31 pp. $2.75 postpaid. [Review by James Troy]

This little booklet is practically all recipes, and it presents
ways to use your favorite fungi in soups, sauces, salads, and breads, as
well as in cheese, vegetable, egg or meat dishes -- or just alone (with
seasonings) . No mention is made of what kind of mushrooms are to be
used in the various recipes, so we must assume that any edible species
would work, but I'm sure that some species would blend or taste better

page 62

than others. Some of you afficionados may wish to tell of your results
using different species with these recipes.

A few introductory remarks are given, the most useful being nips on
cooking :

"Mushrooms certainly can be washed. Rinse them in cold water,
stems down so the water will not run up under the caps and into the
gills. Do not soak mushrooms in water or immerse them. Just run
cold water on them and brush off soil, leaves, etc. Immersing
mushrooms will cause them to be spongy and to lose flavor. After
rinsing, dry thoroughly before using in cooking.

Store mushrooms in the refrigerator if you are not going to
use them Immediately. Store in a porous container or in a paper
sack In your vegetable crisper. Do not store in plastic wrapping
or bags. Also, do not store in plastic containers that have
previously held food as the mushrooms tend to take on the flavor of
that food .

When sauteeing mushrooms, do so quickly over moderately high
heat for approximately 3-5 minutes. You can boil, bake or stew
mushrooms for half an hour or more in casseroles, soups, etc.,
without causing them to lose their flavor.

Be sure to use both the stems and the caps of mushrooms in
cooking. Many people mistakenly throw away the stems, thinking
that these are not edible. Though tougher than the caps, the stems
are excellent when chopped and used in soups, casseroles, etc."

Bear Wallow Books sells around 20 other recipe books in this
collection (all S2.75 ppd . ) which range from Old Amish Recipes to Old-
Fash igned Zucchini Reciges. Quantity discounts available.

Creamed Mushrooms with Chestnuts (from Old -Fashioned Mushroom Reciges

1/4 cup butter (1/2 stick)

1 lb. fresh mushrooms, sliced

3 Tbs flour mixed with 1/4 tsp salt

2 cups boiled chestnuts, peeled, chopped

1 1/2 cups thick cream
1 1/4 cups milk
1 tsp tarragon
1/4 tsp nutmeg

Saute mushrooms in butter. Remove mushrooms from skillet. Combine
flour and 1/4 cup of the milk in skillet and make a paste. Blend in
remaining milk and the cream. Cook, stirring frequently as the mixture
thickens. Return mushrooms to skillet. Add chestnuts, herbs and
spices. Serve hot over rice or chowmein noodles.

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TRIANGLE AREA MUSHROOM CLUB
1986 MEMBERSHIP APPLICATION FORM

Send form and dues to TAMC , Box 17061. Durham, NC 27705. Make check
payable to TAMC.

DUES: [] $8.00 Individual [] $7.00 Corresponding

C3 $2.00 Associate (One Associate membership should be

obtained for each additional participating family member.)
U S12.00 North American Mycological Association (individual
or family) Send segarate check payable to NAM A .

Name (s)

Home address

City State Zip

Home phone Day phone

Mailing Address.

(Please use campus address whenever possible so that we can save on
TAMC mailing costs. NAMA publications will be sent to your home
address unless you specify otherwise.)

page 64

Triangle Area Mushroom Club
Box 17061
Durham, NC 27705

TAMC depends on the willingless of its members to participate in all
aspects of the club. Please indicate if you can help:

do occasional errands or phoning

provide host homes for meetings, or for out of town speakers or

guests

write newsletter articles

do newsletter sketches

present a meeting program (slide show, talk, lab, etc.)

supply refreshments at meetings occasionally

_ lead a foray

serve as an officer or on a committee

other

Comments, suggestions:

I hereby release the Triangle Area Mushroom Club and any officer or
member there-of from any legal responsibility for injuries or accidents
incurred during or as a result of any field trip, excursion, or meeting
sponsored by the club.

Applicant(s) signatures: date

date