BULLETIN OF THE PUGET SOUND MYCOLOGICALSOCIETY
Number 333, June 1997
Electronic Edition is published monthly, September through Juneby the
Puget Sound Mycological Society
Center for Urban Horticulture, Box 354115
University of Washington, Seattle, Washington 98195
(206) 522-6031
Agnes A. Sieger, Editor
Dick Sieger, HTML Editor
MEMBERSHIP MEETING
Tuesday, June 10, 1997, at 7:30 PM in the Center for UrbanHorticulture, 3501 N.E. 41st Street, Seattle
The June program features Dr. Joseph Ammirati, PSMS scientificadvisor and Professor and Chair of the University of WashingtonDepartment of Botany. His lecture, entitled “FungusConnections—The Pacific Northwest and Europe,” will focuson mycogeography, using ectomycorrhizal fungi as examples. He willemphasize Europe but will also talk about connections to otherparts of the world and how many distributional patterns are relatedto species that occur in the Pacific Northwest. Find out what plantgeography, soil, and plate tectonics mean to fungi!
Dr. Ammirati is a mushroom taxonomist, working primarily onCortinarius, but has broad interests in Agaricology. He isrespected for his work with Cortinarius, toxicology, andforest ecology. His revision of The New Savory Wild Mushroomearned him a certificate of achievement from the Society forTechnical Communication, and he is co-author of PoisonousMushrooms of the Northern United States and Canada. Dr Ammiratiis a constant supporter of mushroom hobbyists, speaking at numerousmeetings, banquets, and forays.
Would members with last names beginning with the lettersG–L please bring a plate of refreshments for the socialhour.
CALENDAR
June 9 Basic ID Class for members with confirmedreservations
June 10 Membership meeting, 7:30 PM, CUH (Joseph F.Ammirati)
June 16 Board meeting
June 16 Basic ID Class for members with confirmedreservations
July 13 Annual Picnic
Aug. 14–17 NAMA Foray, Summit County, Colorado
Aug. 18 Board meeting
Aug. 22 Spore Prints deadline
Sept. 9 Membership meeting, 7:30 PM, CUH
PRESIDENT’S MESSAGE Marshall Palmer
Collecting reports have been good from our Spring field trips.Thanks are due to Mike Lovelady, Field Trip Chair, who has beenworking hard to organize them. Thanks also to those of you who havevolunteered as hosts, and to the identifiers who have put names onour finds and who have worked to educate us about our fungi.
Brian Luther continues to serve as head identifier and endeavorsto ensure that we have a healthy number of members who arequalified to help as identifiers at meetings and field trips. Weare always in search of members to help withidentification—having a larger group makes it easier toprovide coverage at our events. If you are interested in helpingwith this, please contact Brian Luther, Sara Clark, BrandonMatheny, or any of the other identifiers you see at ouractivities.
Preparing for our annual mushroom exhibit in October is CharlesPregaldin, Exhibit Chair. If you have suggestions or comments forthe show and/or you would be willing to help with a committee,please let him know. Being involved in this fabulous fungispectacle provides a great experience of camaraderie with yourfellow members.
While many of us are thinking of the June membership meeting asthe final opportunity to share friendship and mushroom storiesbefore our summer hiatus, remember the PSMS picnic we have plannedfor July 13! Look for details in this issue. See you in the higherelevations in the coming weeks!
MEET BEN WOO Inga Wilcox
A founding member of PSMS, Ben Woo remembers the genesis of thesociety. In 1963 Dr. Dixie Lee Ray was Director of the Pacific Science Center.She wanted to build up public participation in the center byencouraging amateur science groups. She knew Dr. Daniel E. Stuntz,a noted mycologist at the University of Washington, who knew BenWoo and others. In late the group sat down to talk about starting asociety to study mushrooms. A notice in the paper brought in 85interested persons, about two dozen of whom are still around. In1964 the group formally incorporated, and Mr. Woo was elected itsfirst president, serving till 1966. PSMS enjoyed guidance from theOregon Mycological society, which had incorporated several yearsearlier. An annual exhibit, the survivor’s banquet, fieldtrips, speakers at the monthly meetings, and a newsletter calledSpore Prints became part of the format for theorganization.
How did Ben Woo get interested in fungi in the first place?Life Magazine ran a feature article on fungi complete withdrawings and photographs, along with the warning “Do not gomushrooming without the help of an expert.” Mr. Woo decided hecould become his own expert and proceeded to learn from books. Hisinterest still is mainly scientific, cookery on the side. He nevertook formal classes, although he was a long-time friend of Dr.Stuntz.
The genus Russula has been his object of study for20–28 years. It is a challenge! There are many species, manyincorrectly named or not named at all; mycologists stay away fromthe genus (it’s too time consuming). There are 200 species inthe Northwest alone. (A Ph.D. candidate working on russulas,collecting for 3 years, found 85 species, only 50 of which had aname attached.)
Processing a collection of russulas takes time. Ben Woo needs toclean the specimens, measure and photograph them, write adescription, do a spore print, smell and taste the fungi, andconduct a chemical test. Then the Russula can be dried to bereconstituted later for microscopic work, preparing tiny pieces ofstem, cap, and gills and making drawings of the various parts. Forabout a year, Ben Woo has been working on improving his homecomputer to eliminate the tedious step of drawing microscopicslides. He wants to come up with a computer capable ofphotographing microscopic parts. (Bill G. watch out!) Besidesrussulas, Mr. Woo enjoys studying and photographing boletes,Lactarius, and Hygrophorus. It is a wonderfulactivity which keeps him healthy and interested, along withdownhill skiing.
Currently, Mr. Woo is president of the Pacific Northwest KeyCouncil and is the North American Mycological Society’sregional trustee for the Pacific Northwest. A retired architectwith 30 years in the profession, he is serving, and has served, onmany community-related boards: The Chinese Nursing Home Society(with a building recently completed); the Lighthouse for The Blind;the Chinatown Preservation and Development Authority; Facility andConstruction for King County.
Thirty-three years after its inception, PSMS has many members.And Ben Woo is continuing his studies, still hoping that“people learn not to kick over russulas.”
All at PSMS are happy to have a Founding Father in our midst. Thankyou, Ben.
MAY 3–4 FIELD TRIP Sara Clark
As many predicted, the camp ground was still under several feetof snow when May 3 arrived. Under the expertise of our Foray ChairMike Lovelady, the freeway exit was signed with a giantAmanita complete with directions for a new location. Uponarrival, the hardy members found the field trip set up completewith plastic shelter and camp fire. Thank you, Mike. Under thecottonwoods Verpa bohemica were coming up, and along theedges the morels were just getting started. A few members foundmore morels over by the river. We had a small and jovial group forthe field trip. The variety of fungi was limited, as is often thecase in the spring, and the desired fungi were pleasantly inevidence. We enjoyed a lovely day among the wildflowers enhanced bythe welcome sun.
MAY 10–11 FIELD TRIP Sara Clark
The snow was gone from the campground except in the shade of afew trees. The weather was warm and sunny and the breeze pleasant.We had a good turnout, a good potluck, and several overnightcampers. It was kind of reminiscent of the old days. Verpabohemica, morels, and a limited variety of other Ascomycetesand Basidiomycetes were identified by Brandon Matheny, who enjoyedusing the solar powered microscope. The members who camped over andenjoyed the campfire in the evening were treated to a new creationof the successful morel hunter, Mike Lovelady:“S’morels.” You have to try it to believe it.!Mmmmmm!
S’MORELS Mike Lovelady
Stuff morels with a mixture of grated Parmesan cheese and an equalquantity of chopped onion or roasted garlic. Impale on a stick andcook over an open fire. Sprinkle with a little brown sugar and saltand put between squares of toast. [Mike says a touch of brown sugarenhances the flavor of morel dishes.]
MUSHROOM HUNT CD-ROM Mycophile, NAMA,March/April 1997
A unique and fun CD is being developed at Utah StateUniversity—an interactive instructional simulation of amushroom hunt. The computer program has been designed by MarkoMikulich, medical illustrator, instructional designer, and memberof the Mushroom Society of Utah.
The purpose of this educational program is to teach people howto differentiate toxic from nontoxic look-a-like mushrooms in a funway. A learner follows trails that branch many times. Since theprogram is interactive, choices are made by clicking the mousebutton on the trail or mushrooms. Eventually, learners arepresented with a choice of two mushrooms to pick that look similar.As many of you are aware, this choice can be fatal.
When learners choose a mushroom, they follow an instructionallydesigned pattern that includes immediate feedback, illustrations ofanatomy, descriptions of the mushroom that include “hotwords” that lead to other illustrations which, for example,show various stalk shapes. Then illustrations of the anatomy of thetwo mushrooms are shown side by side for comparison withdescriptive text. Next a test is given to see if the informationsank in by having the learner choose again. Every trail leads topairs of mushrooms to pick.
To complete this project, Marko needs your help. He needs colorslides that are correctly labeled as to species, so that he canscan them (and immediately return them to you); in return you willget credit for your slides and a free CD.
Also he needs to have expert review of the information that ispresented, so no mistakes are made. You can reach him severalways:
tel.: (801) 755-8100 (days)
mail: PO Box 4561, Logan, UT 84323
e-mail: SL4L8@ cc.usuumjmedu@n1.net
www: http://www.n1.net/~mjmedu/
CLASSES, FORAYS, ETC.
Mushroom Cultivation Seminars: July 12 and 13; September13 and 24; November 8 and 9. $500 (10% discount for mycologicalsociety members). For information write Fungi Perfecti, PO Box7634, Olympia, WA 98507 or call (800) 780-9126.
North American Mycological Association Foray: August14–17, Copper Mountain Resort, Summit County, Colorado. $30late fee for registration after June 30. For information, writeRobert Monks, 1160 Detroit Street, Denver, CO 80206 or call (303)399-2070.
Fred Rhoades Seminars: “Life Before FlowersBackpack,” Thunder Creek, North Cascades, August 15–17;“Mushroom Ecology,” Olympic Park Institute, Rosemary Inn,Lake Crescent, September 26–28; “Mycological Mysteries:NW Mushroom Ecology,” Chinook Learning Center, S. WhidbyIsland, October 11–12; For further information, call FredRhoades (206) 733-9149, OPI (360) 928-3720, NCI (360) 856-5700 ext.209, or SJI (360) 378-3646.
MUSHROOM MISSIONARY
Patrice Benson gave four talks at Ken-more Jr. High on May 1, atalk to the Northwest Mushroom Assn on May 15, and five talks atMadrona Elementary on May 22.
SUMMERPICNIC Dave Cole
Time, Place, Directions: See the printed edition of thenewsletter
Facilities: Shelter, tables, grills, restrooms, kids’playground, tennis courts.
Food: Would people with last names beginning with A–Lplease bring a potluck salad to share and those beginning withM–Z please bring desserts? (Chips, anyone?) Bring your ownmeat to barbecue, buns, sauces, eating utensils, and sunscreen(hopefully). Drinks, plates, cups, and charcoal will be provided byPSMS.
Activities: Walks through or around the park, swimming,Frisbee catching, kite flying, boating (a public boat ramp isnearby), bicycling, mushroom hunting (no guarantees).
BOARD NEWS Agnes Sieger
The Building Fund Committee proposed purchasing a treasury bondthat will mature in 10 years and putting $200 a month in mutualfunds or other investments.
The board voted to donate vols. I, III, and VI of DavidLargent’s How to... series to Joe Ammirati’slab.
If Field Trip Chair Mike Lovelady receives no volunteers tohost, field trips will go unhosted. Because of the continuedclosure of Chinook Pass, PSMS will place alternate directions tothe American River field trip on our voice mail system.
Doug Ward reported no problems with the May bulk mailing of theSpore Prints. Patrice Benson reported that the roster isready for mailing. Ron Post reported book sales in excess of $500at the May meeting. A Basic ID class will be scheduled for thefall. The 1997 Summer Picnic will be held at shelter #4 at SewardPark at 2:00 PM on July 13.
The book cabinet lock in the office has been repaired, and newbookshelves have been installed, thanks to Russ Kurtz. The oldshelves have been removed for donation to a charitableorganization.
Bulk Mailing Problems? Call Doug Ward.
MUSHROOMS ON MY PLATE Mariana BornholdtMushRumors, Oregon Myco. Soc., March-April 1997
Shijiazhuang, HebeiProvince, where I am living now, is located in Northeast Chinaon the alluvial plain of the Huang (Yellow) River. Here in the cityI have yet to see a mushroom growing in situ, even on thecollege campus, which is landscaped. But there are plenty ofmushrooms in the street markets and on the table.
Xiangguo (dried shiitake) turns up regularly in themarket, so it must be grown here. However, it evidently does nothave as much attraction for the Chinese as it does for theJapanese.
Kou mo (Agaricus bisporus, the Meadow Mushroom) isextensively cultivated and canned here. It is often served as aseparate dish, small buttons with short stems, either cold in avery hot pickling sauce or heated, with typical bland flavor andappealing odor.
Jinjin mu (Flammulina velutipes, Enoki) is another cultivatedmushroom, small-capped, slender long stems, grown in a jar orflask. It is served by itself cold in a soy sauce-vinegar mixture,laced with garlic, or warm, sautéed with strips of pork orbeef.
Everyone in Oregon would recognize the purple-black mu ehr(Auricularia auricula, “Ear” Fungus). Itappears on my plate regularly in a variety of combinations: withpork strips, chicken bits, tofu skins, thinly sliced green or whitevegetables such as squash, green beans, lily stems, celery,cucumber, spinach, and radish, usually seasoned with garlic andfresh ginger. I also see it in soups in a chicken or fish brothwith egg fragments and, occasionally, with cold pickled vegetablessteeped in a hotly spicy sauce.
On and off in the market over the last few months I have seenabsolutely gorgeous collections of mo gu, (Pleurotusostreatus, the Oyster Mushroom). Everyone can name it, so itmust be famous in Chinese cuisine.
Dong gu, Black Mushroom, is a large gilled mushroom witha velvety black cap and stem, white gills and flesh. I see it instir-fry with both beef and pork or stewed with beef in a gravy. Itis delicious by itself or when spooned over white rice, with apleasant texture and mild flavor.
Yin ehr, a white edible fungus, looks like a smallfruiticose lichen and, like mu ehr, is lignicolous. It isoften served in the same dish with mu ehr for the color andtexture contrast. Both are mild-flavored, mu ehr rubbery andcrisp; yin ehr softly crisp.
Bal laio, a yellow-chambered fungus, is seen dried injars in grocery stores. Wanji is similar in appearance, butwhite.
When in Chungdu, a major city south of here, I saw a dried bamboofungus for sale in one of the markets but no one I was with couldname it in Chinese or in English. It was tangled like bindweed andcoarse in texture and had, I thought, a penetrating odor.
I have looked high and low for the famous Reishi (Ganoderma lucidum) in the markets, in restaurants, andin museums with no success. I’ve even checked out thetraditional Chinese medicine shops. Reishi, as well as other fungi,may be there, chopped fine or powdered and blended into mysteriousmixtures handed out in small papers and envelopes. It’s hardfor me to ask questions there, as the attendants there are ingovernment service and their iron rice bowl does not require themto be helpful to customers.
By the way, Chinese cuisine is guagua (really great!)
HEALTH RISKS FROM KOMBUCHA TEA Dick Sieger
Kombucha tea, a mix of yeasts and bacteria fermented insweetened tea, has become a popular panacea worldwide. Claimedbenefits include weight loss, cancer prevention, arthritis relief,immune system stimulation, diabetes control, hair regrowth, relieffrom constipation, and a general feeling of well being.
Following two reports in American medical journals of liver andblood disturbances linked to Kombucha tea is a report by theAustralian federal government that two women who drank the teadeveloped liver dysfunction. One was stricken with severe hepatitisafter consuming the tea for a long time. The other developed arash, fever, and vomiting; she was found to have liver inflammationand abnormalities, which were treated with steroids. Less seriousproblems attributed to the tea include heartburn, nose bleeding,and increased menstrual bleeding.
FUNGI FOR FISH Spores Afield, Colorado MycologicalSociety
Kim Patterson of the Delaware Mycological Association writes ofa new use for fungi. One of the Association’s members usesAmanita muscaria as trout bait. He claims to have caughttrout with them on several occasions. Local trout enthusiasts mightwant to try this bait if their dry flies should fail to bring arise.
FINGER-FOOD OYSTERS Harley Barnhart
1/2 lb Pleurotus ostreatus
1/4 cup heavy cream
1 cup white flour
2 cups fresh bread crumbs
1 egg, beaten
Oil for deep frying
Sprinkle whole or large mushroom pieces with salt and pepperand roll in flour. Beat eggs with cream. Dip each mushroom inegg-cream mixture and roll in bread crumbs. Heat oil 2 in. deepuntil just short of smoking (375–390° for most oils) andfry 2–3 mushrooms at a time. Drain on paper towels, sprinklingwith salt.
We regret to announce the death of long-time member BobHanna (89), whose funeral was on May 8.