A Field Guide to Edible and Inedible Fungi
by Dr. Orson K. Miller Jr. and Hope Miller
nicely illustrated with color photos and densely packed with
descriptions and identification keys, this field guide only covers some
600 out of several thousand North American mushroom species. It is not
a definitive reference and should not be solely relied on for
identifying edible wild mushrooms.
lead author, a prominent mycologist, cautions readers that there are no
simple guidelines for distinguishing the edible from the poinsonous in
mushrooms and "when in doubt, throw it out." Yet, he also suggests that
his guide, one of the most recently published, can be used to locate
and identify edible wild mushrooms. "The only safe way to eat wild
mushrooms is to learn to identify the edible species as well as the
poisonous species," he explains.
Unfortunately, accurate identification requires spore printing, which involves removing the fruiting body or picking the mushroom.
The distinctive head with ridges and pits is a character of all true morels. The “white morel” has white ridges and is often fruiting under dying elms in Eastern North America but is widely distributed but not usually found under conifers. It can be dried, stored in sealed bags, and when revived has a flavor equal to the fresh material. Look for it only in the spring like all the other morels. Crab stuffed morels are really good!
||While most mushroom
hunters are interested in the edible and hallucinogenic species, this
sturdy guide will appeal to anyone with an interest in mushroom
identification, professional or otherwise, covering all the basics and
providing up-to-date information. Common names of mushrooms
species are rarely used, however, and the index is primarily based on scientific names.