By Lisa Brunette
One of the benefits of removing the turf grass in our entire backyard - which constitutes the majority of the 1/4-acre plot - is that we have a lovely carpet of native violets growing over most of it. I've raved about viola sororia previously on the blog, and the best part is that the violets arrived of their own volition, free of charge. With them, came edible mushrooms.
Pictured above is Lepiota americana, AKA 'reddening lepiota.' This gilled cap mushroom seems to be a natural companion to the violets, as all spring and summer, we found them growing in clusters nestled under and amidst the violet leaves.
We'd first noticed reddening lepiota last year, but we didn't know they were edible and thought better than to try eating them without more information. I included them in this Q&A with wildlife biologist/author Ellen King Rice - you can see how the cluster dwarfs Anthony's hand in a photo about half-way down. That convo with Ellen was a great start in getting the info we needed, as it put me in the mindset to purchase a Missouri-specific wild mushroom ID guide, to which I gave two thumb's up in a followup post. This is it in case you want to rush right over to the MDC Store and buy one right now.
And you should, if you live in Missouri or plan to visit and do a little foraging while you're here. If you're one of our readers from the East or West Coasts, you're better off with a regional specific guide for your area.
Note we don't receive anything in exchange for this endorsement of this MDC publication. All of our props, kudos, and reviews are 100 percent objective, with no sponsorships or payments made in exchange for sharing our opinion. You're welcome!
So now we know with complete certainty that the mushroom pictured above is a) Lepiota americana and b) safe to eat. We've dined on them all spring and summer, and THEY ARE DELICIOUS. Let me tell you, there's nothing that makes you feel like you've got this whole survival thing down better than foraging in your own backyard. But we didn't go about this cavalierly. Let me walk you through the rather robust process.
Step 1: Try an ID App
Early on, I posted some photos of the mushroom in question to iNaturalist and got a positive ID for Reddening lepiota. I love iNaturalist and use it pretty much weekly to ID flora and fauna (177 observations, and counting!). It's also our main tool for the Shutterbee study. But I didn't stop at iNaturalist. That would have been dangerous, as the app has limitations and can give you a false result.
Step 2: Consult a Guide Book
Next, I went to the guide book to see what it could tell me about reddening lepiota. According to author Maxine Stone, it's edible, but she recommended exercising some caution, as it can easily be confused with a lookalike known as green-spored lepiota, which is poisonous.
Whoa, right? Nature doesn't mess around. Two mushrooms, similar in appearance, growing in the same part of the world, one is safe (and tasty), but the other is poisonous - not enough to kill you, but it will make you super sick. Stone points out two areas of differentiation between them: 1) Reddening lepiota bruises red and 2) it leaves a white spore print. Which brings me to step 3.
Step 3: Take a Spore Print
I know this sounds all science-y, something only botanists should do, but taking a spore print turns out to be easy like a summer breeze. All you do is separate the cap from the stem and turn the cap gills-down onto a piece of paper or other surface the spores can 'print.' Then you wait for the spores to drop - this can take anywhere from a few hours to 24. Since reddening lepiota prints white, Stone recommends black construction paper. Luckily, we have a black cutting board that works perfectly.
Isn't that amazing? Some people turn mushroom spore prints into art, and you can see why.
Step 4: Ask an Expert
The print supports with clearly white spores that the mushroom is likely Lepiota americana. At this point, I had 3 sources: iNaturalist, the Missouri's Wild Mushrooms guide, and the spore print. But since eating mushrooms from the wild, or in this case, the wild out your back door, carries a certain amount of inherent risk, Stone recommends reaching out to an expert, too, for an ID confirmation. So I did what she suggested and found our local mycological society, which brought me to an expert... named Maxine Stone, the author of the guide.
She was really lovely, responding right away, with a 'likely' confirmation on my reddening lepiota ID, with the caveat that she couldn't make a 100 percent positive ID in person due to the coronavirus lockdown. But at this point, Anthony and I felt we'd covered the bases pretty well.
Step 5: Try a Small Sample
We ate just one or two bites at first, waiting 24 hours to see if we suffered any ill effects; there were none, so after that it was mushroom on the menu.
Funny thing: Stone's book lists edibility on a four-point scale, with "choice" being highest. Lepiota americana is noted as two stars, or "good." This was our first foray into eating anything other than grocery store mushrooms, and we thought we'd died and gone to heaven. The taste is unlike anything we've had before, with a meaty, musky richness that explodes on your tongue. We can't wait to get our hands on one of those 'choice' mushrooms...
We simply sauté them in butter in a cast iron skillet. They redden similarly to portobello mushrooms (another ID confirmation) but have more flavor, in our opinion.
So there you have it: Free food from the yard, as a result of getting rid of our lawn. These just didn't appear when we had nothing but grass.
Please note that you should follow all five steps above and exercise extreme caution if you attempt to eat mushrooms found anywhere outside. We continue to take spore prints of EVERY HARVEST on that black cutting board, just to make sure we don't inadvertently pick up a poisonous green-spored mushroom instead. We can gather a crop in the morning and have spore prints by lunchtime.
Best of luck with your own foraging forays, whether out your back door or in the wild. Be safe, be smart, and stay curious, my peoples!
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