[Thunderbird]

These false morel mushrooms I picked 2 weeks ago are considered poisonous, but also considered the best eating mushroom around. They do contain a toxin but know one to my knowledge or anyone that I have ever spoken with has ever heard of anyone getting sick from eating them. They are considerd the best wild mushrooms to eat.

[freeztar]

Originally Posted by Thunderbird

These false morel mushrooms I picked 2 weeks ago are considered poisonous, but also considered the best eating mushroom around. They do contain a toxin but know one to my knowledge or anyone that I have ever spoken with has ever heard of anyone getting sick from eating them. They are considerd the best wild mushrooms to eat.

You're playing with fire TB. I highly recommend not consuming any mushrooms labeled as poisonous, no matter how inocuous they seem from experience.

Although Gyromitra esculenta is highly toxic and potentially fatal if eaten raw, it is described by aficionados as one of the best of all culinary mushrooms. It is popular in Scandinavia, Eastern Europe, and the upper Great Lakes region of North America. In Finland, it may also be sold fresh, although must be accompanied by warnings as well as instructions on correct preparation. Though it is still commonly consumed after parboiling, recent evidence suggests that even this may not make the fungus entirely safe;[1] thus the organism's long-established classification as "edible and choice" is now disputed. When consumed, the false morel's principal active agent gyromitrin, is metabolized into the toxic compound monomethylhydrazine (MMH), a substance used in the aerospace industry as rocket fuel.
...
Toxic reactions were known from the early 20th century at least, though the wide range in effects meant that some experts speculated the reaction was more of an allergic one related to the consumer, or misidentification, rather than innate toxicity of the fungus. Some would suffer severely or perish while others exhibited no symptoms after eating similar amounts of mushrooms from a single dish. Yet others would be poisoned after eating the mushroom for many years without ill-effects.[25] However, the fungus is now widely recognized as potentially deadly.[26]

Gyromitra esculenta contains the poisonous principle gyromitrin and although these mushrooms are only rarely involved in poisonings in either North America or Western Europe intoxications are seen frequently in eastern Europe and Scandinavia.[27] At one time up to 23% of mushroom fatalities each year were attributed to this species in Poland.[28] Deaths rates have now dropped; in Sweden poisoning is common but life-threatening poisonings have not been detected and there had not been a fatality reported over the 50 years from 1952 to 2002.[29]

A lethal dose of gyromitrin has been estimated to be between 10 to 30 mg/kg for children and 20 to 50 mg/kg in adults. These doses correspond to approximately to 0.2 to 0.6 kg and 0.4 to 1 kg of fresh mushroom respectively.[30] However, individual responses may vary and people who have ingested similar amounts may develop anything from minimal to severe toxicity.[31] There is evidence that children are more severely affected, and it is unclear whether this is due to a larger weight per body mass ratio consumed or that differences in enzyme and metabolic activity are responsible. [32] Although the amount of gyromitrin present can be significantly reduced through parboiling (leaching), it is a cumulative poison; there is evidence that repeated consumption can increase risk of toxicity.[31]

Gyromitra esculenta - Wikipedia, the free encyclopedia

"Gyromitra" are considered to be edible mushrooms although their potential toxicity has been long known. They have caused numerous accidents, sometimes lethal. Historical accounts of poisoning are reported and the authors describe the main characteristics : inconstant toxicity, influence of repetitive ingestions and variable individual sensitivity. Knowing the "gyromitrin" (N-methyl-N-formyl-acetyl-hydrazone) can be converted into methyl-hydrazine, the authors suggest a relation between individual sensitivity to the mushrooms and variation of every body's ability to carry out such a conversion. Several metabolites of gyromitrin can produce enzyme activation ith subsequent synthesis of methylhydrazine. The cumulative activating role of consecutive ingestions is emphasized.

Poisoning by Gyromitra : a possible mechanism. [Med Hypotheses. 1982] - PubMed Result

[Thunderbird]

Originally Posted by freeztar

You're playing with fire TB. I highly recommend not consuming any mushrooms labeled as poisonous, no matter how inocuous they seem from experience.


Gyromitra esculenta - Wikipedia, the free encyclopedia


Poisoning by Gyromitra : a possible mechanism. [Med Hypotheses. 1982] - PubMed Result

The patch I collect from is from the Gyromitra caroliniana Its tast is to die for.

There are several other species of Gyromitra in North America. The most common species in our area of Wisconsin and Minnesota is Gyromitra brunnea, shown to the left with my former undergraduate student, Dr. Dan Czederpiltz. The mushrooms can grow to be very large, but I have not even been tempted to eat one. The mushroom to the right is Gyromitra caroliniana, which is sometimes called "Big Red" in Missouri and Arkansas. It can grow to be quite large, as attested by this 3.75-pound (1.7 kg) monster. It apparently contains very little if any gyromitrin, although not all populations have been tested. The range of G. caroliniana overlaps with that of G. brunnea, so in those areas you have to sure of your identification. In our area Gyromitra infula and G. ambigua fruit in the fall and should not be eaten. It generally has a rather smooth cap. Other midwestern/eastern species include G, korfii, G. sphaerospora, and G. fastigiata.

In western North America there are a couple other species of Gyromitra, including the generally-regarded-as-safe Gyromitra gigas. However, G. gigas appears to be a complex of species that differ in their amount of toxin, so care should be taken if you're going to eat these. Current taxonomic methods do not allow for easy differentiation between the several species in this complex. Gyromitra californica, with its reddish-pink overtones, also occurs in the west. It should probably never be eaten. Gyromitra montana also occurs in the west.

[Mike C]

Originally Posted by inside the sun

How can i identify some mushrooms i have collected and know whether or not they are edible, poisonous or pyschoactive. Borders and barnes and noble both have field guides and other books but i need something where i can like look up my location and then see pictures of the ones that grow in my area

I do not know what area/country you live in but I live in Michigan USA and belonged to the Michigan Mushroom Hunters Club.
I hunted for years and for the commonist and most easily identified mushroom that is the 'Honey" mushroom.

There are two types of mushrooms that are 'deadly'

The 1st is the 'Destroying Angel' that is white and grows singly (not clumps)in plain site in the woods although others can live close by. It belongs to a class of mushrooms that include other poisonous mushrooms. This class is known as the 'Amanita" class.
They generally have 'skirt' like rings just below the caps.
Others are colorful with 'wart' like growths on top of their caps. These are less poisonous but still very toxic.

Another deadly mushroon that is equal to the White Angel is a small brown mushroom called the Galerina. It generally grows on logs. It has a shiny cap and grows to about one inch in size for the cap.

I recommend you get a book on mushrooms that the Autoban Society prints known as a Field Guide for North American Mushrooms.

There are some Eastern and Western US mushrooms of the same class that may be poisonous to just the one area mainly in California.
This book is one of the best for identifications because they have lots of photos and related descriptions.

Mike C

[freeztar]

You are correct Mike, except you left out Lepiota.

Here's a site with more details:
Poisonous American Mushrooms - AmericanMushrooms.com

[Mike C]

Originally Posted by freeztar

You are correct Mike, except you left out Lepiota.

Here's a site with more details:
Poisonous American Mushrooms - AmericanMushrooms.com

Yes. I avoided all mushrooms with a central knob on their caps with some exceptions.

I have eaten more than 50 varieties of mushrooms .
As far as 'taste' is concerned, I am sure everyone would agree that the Morels are number 1.

No. 2 in my opinion is the Coprinus Comatus that is commonly known as the 'Shaggy Mane'.

After these 2, I would rate a large number equal in no. 3 for taste.

For those interested, 'happy hunting'.
Walking through the woods is good exercise too.

Mike C

[Ganoderma]

there are many things you need to use to identify mushrooms.

cap shape/size
stem
how it breaks, does it bruise
where is it growing
from what is it growing
where
when
growth habit (single, many, rings etc)
spore colour/shape (microscopes are great)
along with many other things


books are great guides, but thats all they are...guides...

In canada and much of the USA edibles are *fairly* easy to identify. they are poisonous look a likes of some, but they are for the most part easy to sort. if you are looking for Psilocybe types, it may be a little more difficult. there are many "little brown mushrooms" many of which are poisonous, some deadly (such as Galerina)

luckily, for the most part***, psilocybe prints are blue-purple in colour and they bruise blue-purple when bumped/pinched. many also have a clear jelly like substance on top and are "nipple" like.

just remember, people do die from picking the wrong ones. if you want to get edibles, join a club, they are easy to id. if you want to hallucinate, grow your own, its easy and you don't risk death...thats my advice


some links to get started with.
Welcome to BC NTFP Mushrooms
Glossary

[Moontanman]

Originally Posted by lindagarrette

I disagree with Buffy, though appreciate her warning. There are many excellent books that can guide you through the process of identifying mushrooms very precisely. The most common edible mushrooms are easy to identify, although it is always wise to go through the identification procedure unless you have much experience. My standby is the Complete Book of Mushrooms by Rinaldi and Tyndalo.

Mycological societies are great because you can get with other enthusiasts for forays. When I was living France, hunting the black trumpets was a huge outing. Not to mention the feast afterwards.

I used to collect mushrroms for food, wild mushrooms can really be delicious or deadly. I never poisoned anyone but I was very careful and studied the pictures very closely and never ate anything I wasn't completly sure of. Experimentation isn't good idea when it comes to eating muchrooms. There are a few types that contain no poinsonous species and are easy to identify. Coral muchrooms come to mind, but this may not be true outside the Eastern USA. where you are is as important as the species involved. In some areas look alike species do exist and know that is very important.

[Moontanman]

Originally Posted by Michaelangelica

This looks like one that would be easy to identify.


Yes, it really is that colour! Entoloma hochstetteri contains three azulene pigments which are responsible for this stunning colour:
This is from a great science/biology news website that is definitely worth a look at:
Mycology MicrobiologyBytes

Azuline is in chamomile flowers too ( the essential oil is blue).
Synthetic azuline is now made, as that from chamomile is so expensive to extract.
Azuline is an anti-inflammatory used sometimes in cosmetics for its soothing effects.

What a wondeful color! Is it edible or will my body turn blue when I die?