PNW FUNGI

Fomitopsis mounceae is a species of shelf fungus. Originally thought to be identical to the red-belted conk, studies show that it is in fact a discrete species. The original specimen was isolated from Edson, Alberta on a poplar tree. This species was named after Irene Mounce, a Canadian mycologist. They make a good tea, but have to cut them up while fresh otherwise they turn hard as a rock and can hardly cut. The tea is bitter but I like it. Considered a digestive tonic, this mushroom is thought to relieve inflammation of gastrointestinal tissues. Red belted polypore is also indicated for immune system stimulation and antihistamine qualities. Some animal model studies have even indicated that this polypore may have some anti-cancer potential.

Aleuria aurantia (Orange peel fungus)

This little cup fungus looks like a dropped orange peel but is more fragile. Is actually edible too.

Love finding mushrooms that look so freaking cool!

Mushlove!

Russula xerampelina
“Shrimp Russula”

Identification features:

The Cap is 5 to 14 cm, convex, later flattening and with a depression, colors varied and mixed, dull purples, reds, wine-colored, cinnamon, straw, fawn, brick or dull brown, moderately firm, sometimes hard, soon dry and matte; margin eventually furrowed, one-quarter peeling at most. Stalk 1 to 4 cm x 3 to 12 cm, white or tinted rose, staining honey to brownish ochre especially on bruising, firm to hard, firmly snapping unless wormy. Flesh white, firmly snapping. Taste mild. Smell mild to fishy with age. Gills adnate to adnexed, creamy white becoming dull yellowish to brown, fairly broad and thick.

Solitary to common under conifers, mostly Douglas fir.

Taste is not peppery with a nibble-n-spit test. If spicy or peppery don’t eat it. The young mushroom caps are mild and great for stuffing & broiling, and the middle-aged mushrooms have enough of the shrimp characteristic to work well as a mild meat or seafood substitute.

, , , , , , , , , , , , , , , , , , , , , , , , , , , , ,