As winter seems to drag on and on, all mushroom foragers seems to be stuck in some kind of ‘no mans land’ of woe and sorrow… Hey ho!

But many fungi are perennial and more noticeable through the winter months. They’re easier to spot since many trees are bare and no dense foliage can get in your line of sight. And although not edible, they are worth a look. Some have good uses or properties that are quite interesting (probably not everyday use), as you’ll soon discover…

The Hoof Fungus or Tinder Bracket (Fomes fomentarius) is one of these annually persistent sights. This bracket fungus will get most people’s attention as many grow (often in groups) more or less at head height on the host tree (usually birch or beech). They’re also seen on fallen trunks and logs. It’s size is pretty substantial too. Growing up to 25cm in width and height, making it quite hard to miss!

The first thing you will notice is the familiar ‘hoof shape’ with a smooth dark grey upper zone and several layered, concentric zones below. The outer surface (crust) is almost as hard as the wood on which it grows. Go on, give it a tap! The light brown flesh within is very fibrous and quite hard too, smelling very acidic and fruity. A smooth underside shows the small light grey (sometimes light grey/brown) rounded pores, and like the upper concentric zones, the tubes also grow in several layers during the life cycle.

OK, so far this fungus seems to be pretty weird and particularly bland. But here comes the interesting stuff! Over the centuries, this has been a handy piece of nature our ancestors and die-hard survivalists alike have enjoyed to use…

To reconfirm, this bracket fungus is persistent throughout the year and very durable. One key feature is that it does not burn, but simply smolders. A hollowed out Hoof fungus was used to move (or store) burning embers that would keep for days at a time. The other English name ‘Tinder bracket’ is well founded too – When dried, the inner flesh catches a spark quite easily and can burn well – useful as a good ember (see this link for more info). A recent archaeological discovery uncovered a European Iceman who also had a use for this ‘Tinder Bracket’ -See the “Ötzi the Iceman” story here.

The fun doesn’t stop there though! Until relatively recently, a common use in Germany was the craft and creation of hats and bags, using the soft and pliable mycellial core (located inside the top-centre of the fungus). I intend to get a hat myself if they’re still out there, I must!

Just like many other fungi, there are sometimes useful medicinal uses. Centuries ago, Fomes fomentarius was widely used as a styptic to stop bleeding and as a drug to treat wounds. Even today fungi are invaluable in this area. The fascinating world of fungi never ceases to amaze me.

And before I end this post, I’d like to mention that, from general web visitor feedback and personal experience (rather than official research results), I consider this fungus be a ‘common’ species in the UK (more north than south). Several reference books have stated the main habitat to be situated in and around Scotland only, but I have found no end of these throughout Leicestershire and beyond. A recent enquiry to the ‘mushroomdiary.co.uk’ was questioning this very issue with positive ID’s from the Birmingham area. Migration and declination of fungi is a continual event, and local records are sometimes not up to date, and unfortunately there are no records at all from many areas. But on recent personal research, I’ve found that the appearance of this particular fungi is increasing throughout the UK. Which is all good stuff!

Note the concentric layers and upper grey touch surface. Bottom picture shows the underside pores. The tubes are formed in several layers during the life-cycle.

I’ve been off the scene for a while these last two months and feel deservedly ashamed of myself. But Christmas and New Year was a busy time for all, so I can blame it on that – and the fact it’s pretty baron out in the world of mushrooms. Roll on Spring…

This post is just an update of my future plans with ‘The Mushroom Diary’ this year, and also to look back and summarise 2011 on what it had to offer.

I will be continuing to add all my best fungal findings, most of which will be the ones I didn’t have time to include earlier in the year. With this in mind I will be labelling them with the relevant date, but also plan them show on the first page of the website until I add another.

Last years’ experiences is that 2011 wasn’t all that bad in delivering the goods. Earlier in the season, Morels had eluded me once again (much to my annoyance!), but there was plenty of other choice discoveries. The main season was an odd one indeed. September was a slow starter, and most of October was as dry as a bone! It was as if we were out of season! But November came to the rescue with perfect conditions – delivering a late, but bountiful season.

Who knows what the weather will get up to this year, so far it has been mild and slightly damp. It could encourage some early starters. I read somewhere last year that Shaggy Inkcaps (in some part of the UK) had shown themselves as early as May! We’ll just have to wait and see.

Additions to the website this year (I hope) will include an introduction to mushroom hunting for newcomers, a seasonal calendar chart showing the most common species throughout the year and an extended gallery to show the more detailed pictures I’ve taken but not included in my posts. Hopefully this will make the site a little more interesting for everyone. Thanks to those who have already shown an interest to the website/blog, it makes my work on it all the more rewarding and enjoyable. Thanks again.

And for anyone interested, I have several downloadable documents here showing all the species discovered from a selection of three great forays with the Leicestershire Fungi Study Group. Select from the list below and click to download. The files are in .doc format – the lists are pretty self explanatory.

• Lists for Cademan Wood and Cademan Moor – 13th Nov. 2011
• List of Fungi for Cropston Waterworks – 30th Oct. 2011
• List of Fungi for New Lount Nature Reserve – 6 Nov. 2011

Have a happy mushrooming year everybody and just for a bit of fun, I thought I’d include this picture of a very rare species I found earlier in the year. I think it may be Agaricus adidasicus! Very strange…

A rare species indeed! It's strange what you can find while out foraging.

The Bolete genus (and those closely related) are some of the largest and most exciting mushrooms to be found out there. From a culinary point of view there is one in particular that very much stands out as ‘best of the rest’.

So let’s get it’s name sorted out. Most people will definitely recognise common/local names, a couple of which are not English in origin. Our common tongue has described this as the ‘Penny Bun’ for obvious reasons (although probably not to todays generation), many also know it as the Cep (French) but then most cooks and chefs will often know it from it’s Italian translation as the ‘Porcini mushroom’. But at the end of the day, science has kept things in order, strictly labeling it as Boletus edulis – the latin name ‘edulis’ simply meaning ‘edible’. Very apt, as usual.

Excluding Truffles, the Cep (as I’ll call it from now on) is one of the most highly prized edible finds, especially in mainland Europe. Some foragers only have this one mushroom on their list, such is their passion for it.

It is a very distinctive looking mushroom with it’s stout, chunky stem and small ‘out of proportion’ cap (common to younger examples – shown opposite). They can sometimes pop up in abundance or smaller groups, but are often solitary near/under broad-leaved and coniferous trees.

The picking season can be as early as June or July, but often show up from August to September. With this year’s season being mostly dry, only November has been reliable in dishing out the goods – for me this year anyway!

Young specimens are usually favoured over older specimens (often maggot-ridden) and will be cooked or pickled whole, or even dried for later consumption. They freeze extremely well too.

The pores in older ‘middle-aged’ specimens change from white to a dull yellow-green colour (as the spores are olive green/brown). The tubes are usually removed and the cap is thinly sliced along with the stem (peeled first) to add to the pan. Overall, it’s good to know there are many ways to store, cook and eat this mushroom. I’m no top chef , but there’s lots of ideas out there. A great selection of recipes with the cep mushroom can be found on the BBC website here.

There are a couple of edible ‘look-a-likes’ often confused with the Cep, such as the The Dark Cep (Boletus aereus) and maybe the Bay Bolete (Boletus badius). But beware the Bitter Bolete (Tylopilus felleus), although not posionous, it’s a recipe for disaster when served up at dinner time. As the name suggests they have a very bitter, unpleasant taste. Don’t make the same mistake I did! Yuk!

So a useful feature to note in identifying the Cep is looking for the raised ‘white’ network/pattern on the stem (reticulation) as shown in the picture below. None of those mentioned above share this feature.

Good hunting…

What a difference! A large middle aged/mature specimen next to a younger example. Notice the 'white' raised network on the stem and how the pores age 'yellow/green' compared to the paler white colour of younger ones.

This mushroom is one of, if not ‘the‘ most common of all the Waxcaps (known as the Hygrocybes) which I recently discovered on the 30th October. By posting on the first day of November I realise I’ve missed the Halloween deadline (excuse the pun) and I’m sorry. But Halloween ‘is’ the eve of ‘All Saints Day’ – making my error simply forgiven! Or something like that…

Although it has been a relatively bad season for mushrooms and fungi alike due to the dry weather, this last week has proved fruitful, especially in relation to Waxcaps.

Because of the excellent timing, I had to feature the ‘Witch’s Hat’ or ‘Blackening Waxcap’ (Hygrocybe conica) to be my latest post.

As the common and scientific name suggests, the cap of this very common grassland mushroom is ‘conical’ in shape, usually broadly conical or bell-shaped (often irregularly lobed). The texture, common with all Waxcaps, is slimy and waxy and although quite small, is very noticeable in the grass due to it’s bright and striking colours. In this case, the colour can vary somewhat, but mainly you can see yellow/orange (sometimes with scarlet shades) – even hints of green can be present.

But the main feature you will recognise (again, shared with some other Waxcaps), is the ‘blackening’ effect (sounds very seasonal and horrific!). The older the mushroom is – the blacker it will get – although it does not auto-digest and turn to ink like the gills of the Inkcap genus.

Very old specimens turn completely black and appear to be decayed or burnt out. If picked, you will also notice it will bruise black upon handling. But if left alone, the blackening process will slowly take effect, starting mainly from the cap edge (see image above).

Keep a look out this (late) autumn and you may find some along with it’s more colourful friends. It can be found mainly in grassland in fields and woods, but is also common in ornamental lawns, waysides and even plant pots (as my mother discovered!) due to it being less sensitive to nitrogen enriched soil.

It is classed as edible and sometimes as inedible or poisonous from different references. But it is not deadly, and I’m guessing – not very palatable. It’s just best for looking at, which is good because it’s so good looking…

Very common Waxcap, found in field or woodland grass. Bright orange/yellow (sometimes with red or green hues) that blackens with age (see far left).

See Kew gardens conservation news on the British waxcap  family here.

Although present mainly from June through to December this fungus is much more noticeable throughout the winter months, which unfortunately for the mushroom hunter, is well on it’s way! And to note, we have especially had a dry summer/autumn which has robbed us of many wonderful woodland finds, but that’s the way it goes sometimes…

The commonly named Yellow Stagshorn (Calocera viscosa) can be found always growing on dead and rotting coniferous stumps and logs, or appearing to grow from the soil, but this is due to underground rotting wood.

Although this fungus looks suspicious due to its bright yellow colouring, it is in fact harmless. But it’s not really a gourmet treat either! It has a rubbery texture with a ‘non-existent’ flavour. Never mind! But that besides, because of it’s pretty appearance, it is sometimes used to garnish salads and foods.

The Small Stagshorn (Calocera cornea) is a very close relative but much smaller and grows on deciduous rotting wood. Unlike the Yellow Stagshorn it has no forking branchlets at it’s tip but instead tapers out to a single, thin tip.

Look out for Yellow Stagshorn this autumn and winter time. They usually tend to be a grand and pretty decoration to any lone conifer stump…

Yellow Stagshorn Fungus - Found in mixed woodland on rooting coniferous wood and stumps.

The words ‘Mushroom’ and ‘Toadstool’ are not truly scientific names, but general common usage describes these as edible or inedible (and poisonous) fungi respectively. But there is a grey area, (internationally speaking) regarding this mushroom or should I say toadstool?. It is still sold in eastern Europe markets, where-as here at home in the UK, it is strongly advised to be avoided. Over time, this fiendish toadstool can release it’s toxins and seriously poison you…

The Brown Roll-Rim (Paxillus involutus) is a very common toadstool found throughout the UK and Europe. I have come across it many times in mixed woodland. If picked for eating it can lose it’s toxicity once thoroughly cooked, but over time and if eaten on a regular basis, it’s toxin will enter the bloodstream and systematically cause the destruction of the red blood cells. Not very pleasant and definitely not worth the risk. There’s no real timescale for when and if this will happen, but I think it’s best described as a ticking time-bomb!

The common name helps describe this naughty toadstool quite well. Naturally a brown toadstool, it’s rim remains ‘inrolled’ although less so when expanded as it grows – see picture on the left – excuse long fingernails!). The texture when younger is finely felted and later becomes smooth (slimy when wet).

Size-wise, it can grow from 5 – 15cm in diametre when fully mature and has a distinct hazel brown colour (tawny brown / olive when younger) often dotted with darker orange/brown blotches.

The crowded, decurrent gills are a reliable feature for identification also. They ‘bruise’ dark brown on handling are easily separated from the cap flesh.

Being very common in broad leaved and sometimes coniferous woodland (even parks and gardens), you will most likely stumble across these toadstools during late summer to late autumn. They have been classed as deadly poisonous and therefore, to repeat myself again, just avoid them. Several deaths have been reported from Europe. Better the devil you know – to coin a phrase!

The Brown Roll-Rim Toadstool - Viscid when wet and brusing dark brown on the gills (top). Younger examples are more finely felted when young before becoming smoother.

PS. If you want to get scientific – check out this eco-news on the study of this very mushroom (and related species): http://www.jgi.doe.gov/sequencing/why/99182.html

Walking along a woodland path, the adjacent foliage was heavily overgrown. But something still caught the corner of my eye at the base of a large oak tree. At first, I thought people had left some rubbish, considering the size, but as I removed the overgrowth (receiving many lovely nettle stings!) the picture became clearer.

This was indeed a Giant Polypore (Meripilus giganteus or Polyporus giganteus) occupying a good half of the tree’s circumference. Older parts on one side and younger ‘new’ born’ specimens emerging on the other.

A common mistake would be to confuse this bracket fungus with Hen of the Woods (Grifola frondosa) but on comparing notes, you’ll realise that these things are just too damn big! And the ones featured here will grow bigger still.

The fruiting bodies of this polypore branch out in clumps. Each clump shares the same short and chunky stem, at the end of which are numerous fan-shaped caps ranging in size from 40 – 90cm in diametre, but are relatively thin compared to this width. They’re quite tough (but flexible) to prize away from the central stem, so a good sharp knife is in order!

Apart from their distinctive size, the caps have reliable and distinctive markings. Their light brown ‘overall’ colour (which darkens with age) display several concentric, light/dark zones. On closer inspection you’ll see a layer of very fine brown scales. The edges are fanned or rosette-like and slightly grooved.

The Giant Polypore might not be as tasty as Chicken of the Woods but it is edible. It does smell quite nice but can taste quite bitter. But just like the Beefsteak Fungus, there maybe be a cooking preparation method to make this taste alot better. I haven’t tried myself, but it’s worth a go I think.

Keep a look out for these beauties this autumn. They can be found at the base of (mainly) beech or oak trees (or nearby, emerging from the underground roots) and sometimes on stumps. If you do take some samples you’ll notice after time the pores on the underside turn blackish where touched or bruised. Although unsightly, I don’t believe this affects the final taste, if prepared like the Fistulina hepatica for example.

The Giant Polypore - Older specimens appear darker brown (top) while younger ones are a lighter shade (bottom). Note the pure white pores underneath (middle) showing a much younger specimen on the right.

Here we have a fairly common and sought after tasty mushroom for this time of the year. It likes to grow in dense clusters on stray stumps and logs of broad-leaved trees -  Just like many other brown toadstools too! Hmm!?

The Sheathed Woodtuft (Kuehneromyces mutabilis) has also adopted other common names, such as Velvet Toughshank, Brown Stew Fungus and Two-toned Pholiota, even though it is not strictly a Pholiota species. But I have seen it named as ‘Pholiota mutabilis’ somewhere else. It just goes to show that scientific names change from time to time as the scientific knowledge of fungi continually advances.

And talking of scientific names ‘mutabilis’ literally means ‘changeable’ in latin. A good choice of name I think, because the caps of this mushroom which are ‘shiny and brown’ (even orange-brown) when moist can change to paler ochre from the centre outwards as it dries. This gives them the characteristic two-toned appearance.

On discovering any type of brown mushrooms on dead wood, most people become instantly suspicious. I don’t blame them at all. Unless you are familiar with other brown woodland species, identification can be a challenge. It has been known to be confused with Honey Fungus, Velvet Shank and Sulphur Tuft all of which grow in similar numbers on dead wood and share certain visual characteristics.

The main identification concern here though is the deadly Funeral Bell (Galerina marinata). Nature has thrown this one into the mix just to annoy and terrify the average mushroom hunter. I don’t currently have any images to show, but if you look elsewhere you’ll see what I mean. The cap can look frighteningly similar in size and shape and also dries lighter brown at the centre (again, depending on moisture level). Fortunately, one reliable comparison is that it has a ‘smooth and silvery’ stem, whereas the Sheathed Woodtuft’s brown scales (beneath the ring) are unmistakable.

Other features such as location, time of year, gills and spore print are not effectively reliable for comparison. So it goes without saying that if you intend to eat them, take extra care in the identification process. If you’re 100% happy just try a small portion first, leave it 24 hours to see how you go, just like you should with all mushrooms you eat for the first time. There’s always a small possibility of an allergic reaction, but fear not, for if it is the Sheathed Woodtuft, it won’t kill you!

I have to admit, the general appearance of this mushroom hasn’t inspired me to eat it, but apparently it is known to be very good with a pleasant nutty taste. But I’m willing to give it a go soon …I think!

In groups on logs and stumps in woodland the Sheathed Woodtuft (Keuehneromyces mutabilis). Notice the scales beneath the ring on the stem. This feature is NOT on the similar and deadly Funeral Bell (Galerina marginata)

It’s always a joy to find great big clumps of mushrooms while out foraging, especially when you’re not having much luck elsewhere. When you can’t find one mushroom – a bunch of them come along at the same time. Typical!

Always found at the base of living trees, the Shaggy Scalycap (Pholiota squarossa) is usually found in large, visually striking groups. The first time I found a particularly large gathering of 20 or so together, I was hoping they were edible. In fact I was ‘wishing’ that they were! But in fact they’re just too bitter to be enjoyed which is a great shame considering their size and abundance in which they grow.

The name Pholiota means ‘scaly’ in greek which is a very apt name for this particular genus, all of whom share the common trait of bearing scales on their cap and/or stem. But our common Shaggy Scalycap is one of the best examples at showing this feature off.

The cap, which ranges in size from 3 to 12cm, is a particularly dull or straw-like yellow covered in thick brown ‘upturned’ scales, and it doesn’t stop there! The long stem is just the same, with the scales becoming finer and smaller towards the darkening base. Apart from the crowded cinnamon brown gills (pale yellow when young) the only smooth area to be found is just above the torn ring zone – very close to where it meets the cap.

Although fairly common in the UK mainly with deciduous trees, the Shaggy Scalycap is particularly common in the Rocky Mountains with aspen and spruce trees. So that adds up to great scenery with the bonus of impressive mushrooms. It’s all good.

Other identification tips are in the ID chart below, but before you look there I thought I’d make a note about the poisonous Inocybe terrigena which can sometimes look familiar if you’re not used to the Shaggy Scalycap. But fortunately this not-so-common toadstool (one the ‘Fibrecaps’) grows on it’s own in chalky soils and not in dense clusters at the base of trees.

The Shaggy Scalycap grows at the base of living trees, often in large and dense clusters

Close up of the scaly cap and stem. Note the smooth area on the stem above the torn ring.

This is one of my favourite mushrooms, not really for eating but mainly because of it’s attractive colours and fantastic commonly used name!

Simply called Plums and Custard (Tricholomopsis rutilans) this very common mushroom almost looks good enough to eat, and even sounds good enough to eat, but before you get too excited, the general consensus is that it’s just not recommended. Too watery, unappealing with a bitter or unpleasant taste. Mind you, I’m not really much a fan of the real dish!

When you first stumble across this mushroom, the first thing you notice is it’s striking purple cap (sometimes with a reddish tinge). On closer inspection you’ll notice that purple effect is made up of many purple/reddish flecks or scales on a predominately yellow cap. They’re are usually denser at the centre, appearing darker. The same colour features on the stem are similar to the cap, but the fine purple scales are less profuse.

On the underside you’ll find the distinctive rich yellow gills, which in my opinion, actually do have an uncanny hue of custard.

The size of this mushroom varies from place to place and can grow quite large. But basically the cap dimaetre ranges from as small as 4cm up to 12cm. I also read somewhere that one specimen at an Italian mushroom show had an unusually large cap of 56cm in diametre. Now that’s big!

Next time you’re out in coniferous woodland during the usual mushroom season (September – November) keep a look out for these beauties growing on or around dead wood or old stumps. Shame we can’t actually eat them. Not for pleasure anyway!

The distinctive purple and yellow colours of the Plums and Custard mushroom.