How to Forage for Mushrooms without Dying
An Absolute Beginner's Guide to Identifying 29 Wild, Edible Mushrooms
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- $11.99
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- $11.99
Publisher Description
With the surging interest in foraging for mushrooms, those new to the art need a reliable guide to distinguishing the safe fungi from the toxic. But for beginner foragers who just want to answer the question “Can I eat it?”, most of the books on the subject are dry, dense, and written by mycologists for other mycologists.
Frank Hyman to the rescue! How to Forage for Mushrooms without Dying is the book for anyone who walks in the woods and would like to learn how to identify just the 29 edible mushrooms they’re likely to come across. In it, Hyman offers his expert mushroom foraging advice, distilling down the most important information for the reader in colorful, folksy language that’s easy to remember when in the field. Want an easy way to determine if a mushroom is a delicious morel or a toxic false morel? Slice it in half – “if it’s hollow, you can swallow,” Hyman says. With Frank Hyman’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which mushrooms they can safely eat and which ones they should definitely avoid.
PUBLISHERS WEEKLY
"Most of the tens of millions of people who successfully forage wild mushrooms... don't have a degree in mycology," writes mushroom hunter Hyman (Hentopia) in this excellent guide to foraging that proves "to safely hunt edible mushrooms, you don't need one either." Focusing on the most commonly encountered mushrooms, he dials in on the important details that will help "novice mushroom detective" differentiate between edible fungi and their potentially lethal doppelgängers. Hyman groups mushrooms by growing locations, specifically the tree-borne and "the fungal fleet at your feet." He subdivides these further by separating out those with gills and those without, while also explaining safe and responsible foraging—offering amusing mnemonics to help remember important guidelines when out in the field: "does it have a tutu? Eating it's a no-no." His most valuable advice is to treat mushrooms as if they are meat, being sure to refrigerate them and guard against spoilage, and supplements this with suggestions for freezing, drying, and preserving one's harvest in oil. Numerous mushrooms—such as Hen of the Woods and oyster mushrooms—will be familiar to readers, while others—including puff balls and the ostentatious Lion's Mane (which purportedly tastes like crab meat)—may surprise. Arming readers with knowledge and a bit of caution, Hyman does a spectacular job uncovering the joys of this woodland wonder.
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