Not many edibles were collected, but the marvelous forest yielded interesting species for discussion. Among them was the coral Ramaria botrytis.    The basic structure of this mushroom suggests a cauliflower with large stem base and stout compact branching. Upper divided tips of the branches are tinted reddish to purplish, which adds a touch of special beauty.  The white flesh is firm and brittle. This coral may have a faint fruity odor. R. botrytis is an edible though some people experience a laxative effect.

           We had several examples of Destroying Angel Amanita virosa. This beautiful, smooth, white member of the Amanita family is a “must know” species as it contains deadly poisonous toxins which, if the mushroom is eaten, can destroy liver and kidney functions. The mushroom has a large white volva at its base (may need to move soil to reveal it) Stem, gills and cap are white. A white ring circles the stem.  A virosa often occurs in lawns and fruitings should be removed if children and pets use the area. 

           When gathering Chanterelles for the table, we should be aware of look-a-likes.

Another orange mushroom called the False Chanterelle Hygrophoropsis aurantiaca  may be found in the same habitat. It fruits on woody debris and stumps of conifers. The cap is yellow-orange to orange-brown often with paler edges. In contrast to the Chanterelle, this mushroom has true gills which are narrow, close and forked. Gills are dark orange to yellowish. The orange to orange-brown stem is often curved and tends to be broader at the base. There is no fruity odor as is the case with chanterelles. Though sometimes listed as edible, the False Chanterelle .lacks good flavor and author Roger Phillips warns against eating it as it is known to cause hallucinations.                                                                                             

At our foray last week many in our group found several pounds of lobster mushrooms (Hypomyces lactifluorum). This fungus happens to be my favorite edible. It's firm texture makes it quite different than most mushrooms when cooking. Also making a plentiful appearance at our foray were chanterelles. Some of which were a bit on the old side, but many of them were perfectly fresh and fragrant with their apricot scent.

In other locations toothies are being found by the basketful. Both the hedgehog (Hydnum repandum) and the sweet tooth (Hydnum umbilicatum) are out right now. Since both are mychorizzal, you will find them on the forest floor often in mixed woods with white pine and red oak.

So far the mushrooms have not been very prevalent, aside from several Russula spp.  We have had a few Cantherelles and a few edible Boletes, but we are awaiting a big mushroom flush:)