Edible and poisonous fungi.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Edible and poisonous fungi. Source: Wellcome Collection.

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    OYSTER MUSHROOM (Pleurotus ostreatus) The Oyster Mushroom differs from other fungi mentioned in this book in that it grows on wood and not on the ground. It forms in autumn dense, overlapping clusters on fallen trees and on stumps. ‘The caps are smooth, moist and somewhat clammy to the touch, but not slimy. Each cap is somewhat fan- or shell-shaped, from 2 to 6 inches in diameter, with the edge inrolled and downy at first. ‘The colour varies very much. Young specimens may be almost black, but later they become brownish-grey or bluish-grey, and in one form there is a distinctly blue tinge, like the colouring on a pigeon’s breast. As the fungus ages or dries the cap becomes more fawn-coloured. There is a short, stout stalk, attached to the side of the cap instead of in the middle. The stalk is white, often slightly curved upwards, and more or less woolly at the base. The gills are creamy-white, broad, rather crowded, and below are joined by cross ridges to form a raised network running down the stem. The spores are white, but have a faint lilac tinge when seen in the mass, as in a spore-print. The flesh of the cap is thick, white, at first soft but eventually rather tough, and has a pleasant taste. The Oyster Mushroom requires slow and careful cooking, or it may be rather indigestible. Only the tender, young parts should be used and it is best cut in pieces and stewed, or fried with a coating of egg and crumbs or of batter. It can also be dried for winter use.