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Buried Bunny? The Hare’s Foot Inkcap

This mushroom has a long fruiting season and depending on what time it is discovered, it can appear to be a different fungus altogether…

I have come across the Hare’s Foot Inkcap (Coprinopsis lagopus / Coprinus lagopus) as early as May right through to the late autumn months. It gets its common English name from the way the young ‘furry-like’ fruiting body is reminiscent of a hare’s foot – albeit poking up from the ground (hence my tasteless post title).

This Inkcap mushroom is usually found in small groups and matures into relatively tall specimens (up to 12 or 13cm in some cases). They’re usually found on soil or leaf litter in woodland (sometimes in rarer field scenarios).

But quite often, as in this case, they especially seem to enjoy taking to wherever there has been man made disturbance in woodland. There had been a huge pile of woodchip/bark mulch, left by the recent activity of forestry workers. There were dozens of them, in several groups spread across one side of the large mound.

The white(ish) veil remnants are numerous on the young caps, which are very delicate and disappear on handling. The cap expands to almost flat, thinly spreading out the fine fibres on it’s greyish and finely grooved surface. During this ‘growing’ stage, the young white gills soon turn black and deliquesce (turning to inky fluid) typical of nearly all the Inkcaps.

The long white stem is also covered in fine white fibrous scales but usually end up becoming completely smooth.

If you do find some of these Inkcaps coming to the end of their life, you’ll notice the cap curls upwards as it decays. And if you pick and hold up the mushroom to the sky (gills towards you) you will also see it is very translucent due to the very thin flesh. All interesting stuff.

Anyway, they’re pretty common throughout the UK and unfortunately inedible as they’re not really worth the time. Never mind eh!?

QUICK ID TABLE: HARE’S FOOT INKCAP Coprinopsis lagopus / Coprinus lagopus

CAP / FLESH

Young: 2-4 cm high, conical or ovate, covered in fine downy white veil remnants. Mature: Up to 6cm diametre, thin, grey. Covered in whitish veil remnants.

STEM

6-13 cm x 0.3-0.5cm. White, swollen at base. Covered in fine white down. Smooth later.

GILLS / SPORE PRINT

White, turning black very soon and deliquescing.
Spore Print: Violaceous black (see how to take a spore print here).

HABITAT / SEASON

In groups on soil or leaf litter in woodland (less so in fields). Commonly found in disturbed woodland areas on wood chip or mulch. Early summer to late autumn.

EDIBILITY

Inedible. Too insubstantial.

The Genus COPRINUS & Related (Inkcaps): Characteristics to look out for:

• Most species gills dissolve into an inky black liquid as the black spores ripen.
• Growing on the ground, wood or dung.
• Many young species have woolly veil. Felty scales are often left on the mature specimen.
• Smaller species have distinct radial markings on the cap.

Coprinu lagopus © Mark Williams 2012.

This great picture of an older Coprinus lagopus was kindly supplied by Mark Williams at www.gallowaywildfoods.com – Notice the up curling edges and see how much of the dark inky fluid, containing the spores, has dissipated, leaving a lighter, translucent cap.

Wonders in the Woodchip! The Black Morel

They always say ‘ keep your favourite edible mushroom sites a big secret’, but it’s even better to prize this information out of other people! Hoo ha ha! (my best evil laugh)

Picture of Black Morel (Morchella elata)A Gardener/ landscaper, while in the area, overheard my mushroom ravings while at my local watering hole. He wanted me to identify a mushroom found in one of his new clients’ gardens. After a quick glance on his iPhone I immediately knew it was a Black Morel (Morchella elata).

After badgering the poor chap and discovering the exact location of these beauties (literally up the road!) I went onward to then bother the owner of the said garden. Luckily he was very accommodating and allowed me to take pictures and take them all if I wanted. I only took a few and left the rest to do their thing.

This is the season for Morels, which is early spring (April/May) and they were in abundance amongst the woodchip of this side street front garden. They were a little past their prime and were very large specimens (up to 15cm). Most of the older and blacker ones had split open at the top, but a few were salvageable and I took these home.

The Black Morel is similar to the more common Yellow Morel (Morchella esculenta) but it is darker reddish brown (getting blacker as it ages). The cap is more conical in shape with almost parallel ridges and pits flowing vertically upwards. And like the Yellow Morel it is also completely hollow inside both the cap and stem. Take a closer look at the stem which is whitish/brown – you’ll also see mini granules on it’s surface which have a mildly rough texture.

A totally natural environment for the Black Morel is on Chalky soil within coniferous woodland (esp. Scotland), but in recent years these fungi have appeared more often in urban environments such as roadsides or wasteland, and especially in gardens amongst the woodchip. The mycelium itself remains in the wood throughout transport and when scattered on a soil it likes it tends to fruit in numbers.

As a much sought after, excellent edible mushroom it’s best to grab these when they are younger, and also remember they are not out for long as they have a short fruiting season.

I’m no top chef but I do know you shouldn’t eat these raw, they must be cooked well before consumption. Their hollow body acts as a natural dish when cut in half. Filling them with a savoury stuffing to put in the oven is a great idea. They also go well with in sauces accompanying meat dishes due to their strong robust flavour.

For now I’m going to dry my specimens as this is the best method for storage, and I’ll come back to them later when I have a few recipe ideas. A good tip is to make sure you clean them thoroughly before storing as insects can tend be missed when hidden in the hidey holes!

And for those interested not only with their unique taste and culinary value, here’s a list of nutritional benefits contained within an approximate portion of 3 Morels:

  • Iron: 68% RDA
  • Vitamin D: 52% RDA
  • Copper: 31% RDA
  • Manganese: 29% RDA
  • Phosphorus: 19% RDA
  • Zinc: 14% RDA
  • Riboflavin (Vitamin B2): 12% RDA

Hope you all find some soon. Enjoy.

Black mushroom with honeycomb pattern

The Black Morel (Morchella elata). Note the granular surface on the stem and hollow body when cut in half.

And to end, I’d like to finish with this popular carol:

The first morel the shepherds did see
In the springtime beneath a dying elm tree:
Morel, morel,
Morel, morel!
Where we find them we never will tell,
Morel!

All together now…