Calendar | Games | Out and About | Tourism | Leisure Time

Book Reviews Elsewhere | Movie Reviews Elsewhere
(fresh daily from the Web)

Travel News Elsewhere  (fresh daily from the Web)

'Mushrooming Without Fear'       Send a link to a friend

[October 10, 2007]  "Mushrooming Without Fear: The Beginner's Guide to Collecting Safe and Delicious Mushrooms." Alexander Schwab, Skyhorse Publishing, 2006, 128 pages.

Review by
Richard Sumrall

The ancient Roman poet Martial once wrote, "It is easy to do without silver and gold and your toga and cloak, but it is difficult to give up mushrooms." In his book "Mushrooming Without Fear," mushroom expert Alexander Schwab explains what exactly a mushroom is, how to positively identify the ones that are safe to eat, and a miscellany of information related to mushrooms and trees and the proper handling, storing and cooking of mushrooms.

"Mushrooming Without Fear"

When mushrooming is conducted in a safe manner, it can be a very rewarding experience. The three "safe method" steps every picker should follow are:

  1. As a beginner, leave alone most mushrooms you find.

  2. Look closely at what you actually see, not what you wish was there.

  3. Stick to the rules and every stage involved in the mushroom identification process.

Since mushrooms are complex organisms, it is essential that you never pick ones with gills (the radiating blades on the underside of the cap). You can take mushrooms with tubes, spines and ridges. Schwab illustrates exactly what these terms mean and what you are looking for in the wild. Since you cannot always tell what is under the cap, simply break off a small portion for inspection.

Mushrooms should be of a certain size before they begin displaying all of the aforementioned physical characteristics. They should also be in "mint condition," meaning they have firm flesh, are free of worms and parasites, and have no rotten smell.

Contrary to popular belief, mushrooms should not be pulled from the ground. Schwab recommends the cut and cover method -- cut it just above the ground and cover the in-ground stem with some dirt or leaves.

"Positively Identifying Mushrooms"

Schwab devotes this portion of the book to identifying edible mushrooms based on their physical characteristics (tubes, ridges and spines). The most flavorful and edible of each species are included and are identified by their common and scientific (Latin) names. In addition to the physical characteristics, Schwab has compiled a useful "Positive ID Checklist" for each species. This ready reference contains salient facts about that species, an estimation of size and a brief description of its appearance and habitat. Every mushroom in this section is beautifully illustrated in numerous color photographs. These photographs are important to the book's presentation and should be considered part of any picker's list of equipment.

[to top of second column]

Some of the more interesting varieties include the Hen of the Woods, a tuber so highly prized that pickers who found it started to dance for joy; the Trumpet Chanterelle, whose habitat includes mossy areas; and the Hedgehog Fungus, the true culinary mushroom with spines. The Hedgehog is popular with pickers because of its propensity to bend upward and grow so that the cap reveals its underside.

"Mushrooming Miscellany"

The growth of some mushrooms is dependent on the surrounding trees. According to Schwab, the most important trees for pickers to look for are beech, birch, oak, pine, spruce, aspen and larch. The book provides clearly detailed photographs of these trees and their bark and leaf combination so that pickers can identify them in the woods.

When you are cleaning your collected mushrooms at home, be sure to compare them with the book's photographs and ID checklists. If they are acceptable, you can inspect them for good quality and clean them with a cloth. You should never wet the fresh-picked mushrooms to clean them.

The classic method for storing mushrooms is drying, and the most effective drying process is the dehydrator (the one exception are the chanterelles). After drying, they can be stored in airtight containers or sealers in a dark place.

Schwab concludes with some cooking tips and some basic preparation steps for mushrooms that are fresh, frozen or dried.

"Mushrooming Without Fear" is an excellent guide to an activity that, when practiced with patience and common sense, can yield many culinary delights and be physically and spiritually rewarding. This book is recommended to anyone interested in learning how to safely gather mushrooms for consumption.

[Text from file received from Richard Sumrall, Lincoln Public Library District]

< Recent book reviews

Back to top


 

News | Sports | Business | Rural Review | Teaching & Learning | Home and Family | Tourism | Obituaries

Community | Perspectives | Law & Courts | Leisure Time | Spiritual Life | Health & Fitness | Teen Scene
Calendar | Letters to the Editor