BULLETIN OF THE PUGET SOUND MYCOLOGICALSOCIETY Number 343, June 1998

Spore Prints

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 9, at 7:30 pm at the Center for UrbanHorticulture, 3501 NE 41st Street, Seattle.

Our guest speaker this month is Tom O’Dell, Forest Serviceregional mycologist for Washington and Oregon. He comes to us fromthe Forest Service Lab in Corvallis, Oregon (mycological center ofthe universe).

Dr. O’Dell will present a special collection of slideswhich represent the 200 mushroom species of greatest interest tothe US Forest Service. Find out which mushrooms these are andwhy.

This will be our last membership meeting before the summerbreak. We’ll meet again in September.

Would persons with last names beginning with the lettersE–K, please bring refreshments for the social hour?

CALENDAR

June 5, 6 Field Trip
June 9 Membership Meeting, 7:30 pm, CUH
June 15 Board Meeting
July 20 Board Meeting
Aug. 17 Board Meeting
Aug. 21 Spore Prints Deadline
Sept. 8 Membership Meeting, 7:30 pm, CUH

MESSAGE FROM THE PRESIDENT Doug Ward

Over the years, PSMS has supported a variety of endeavors withthe purchase of special equipment. This has greatly enhanced ourability to push the science of mycology out a bit further andenhanced our ability to promote education in the community as wellas for our members. Because we have not had a lot of room for thestorage of this special equipment, members have agreed to store oruse it in their homes. Unfortunately, our records of where thisequipment is stored or who has borrowed it are not complete. If youhave any PSMS-purchased equipment or supplies, I would greatlyappreciate a note, phone message, or e-mail letting me know whereit is. Your help in this effort will allow us to get and maintain agood inventory of our assets and utilize them to greateradvantage.

MAY 2 FIELD TRIP Doug Ward

The weather was nice and warm and the winds blew (but not agale) when some 36 of us gathered. Although there were nofacilities to speak of, we did have a screened tent shelter for thecoffee, treats, and ID table. The identification duties were sharedby Brandon Matheny and Sara Clark. Twenty-seven species of fungiwere identified, including the welcome arrival of a couple ofBoletus edulis. Among those identified, one of the mostinteresting was Geopora cooperi, a truffle-like Discomycetes thatevolved into an underground fungus but still forcibly dischargesits spores. There were a number of new members in attendance, and Ican happily report that many of them found their first morels. Webroke camp at about 3:30 pm with most everyone saying that theywere looking forward to the next outing.

MAY 9 FIELD TRIP  Sara Clark

Another day of dubious weather provided us with sunshine byafternoon at our foray site, which was generously provided by Ronand Patricia Pyeatt at their cozy cabin not far from the devastatedForest Camp. Many thanks to the Pyeatts. Also thanks to Doug andTheresa Ward for hosting. Only about ten species were identified bySara Clark, but pleasantly those included morels found by severalof the thirty participants. Small morels are showing at higherelevations, so perhaps the rain this week will moisten the easternslopes and keep the morels coming.

ROLLING IN CLOVER Brad Bomanz
Spores Illustrated, Spring, 1998, via Mycelium,April–June 1998

You’re walking along a beautiful lush green carpet ofgrass and suddenly your eye spots a bevy of beautiful prime meadowmushrooms. BEWARE!

The world of fungi is an integral part of our environment. Themycelium intertwines with many materials and derives itsnourishment from its growing medium or substrate, whether it besoil, compost, bark mulch, etc. All fungi are a product of theirenvironment and one must be cautious of the environment in whichedible fungi are collected. Herbicides and pesticides are used inabundance by lawn care professionals. The chemical soups concoctedby these lawn care professionals to keep these lawns lush and freeof broadleaf vegetation, insects, nematodes, etc., containsignificant amounts of chemicals that are toxic to humans. Theselawn potions are applied by licensed individuals that are oftenrequired to wear personal protective gear to prevent acute andchronic health risks.

As a general rule, I recommend that when you find any fungi in amanicured lawn area, be it a cemetery, business complex, golfcourse, etc., survey the area to see if there are any broadleafweeds growing. I personally look for clover. The absence of weedsand rough grasses may indicate the use of toxic chemicals,including various dioxins such as 2,4D and 2,4,5T chlordane orSilvex.

In these suspect areas, I pick fungi only for research purposes,not for consumption. It can be very tempting to use the edibles,especially when you know what a wonderful meal you can prepare withthese gifts of nature. You must, however, be a cautious collectorand only select areas that appear to be natural settings with avariety of vegetative growth. Pregnant women, young children, andthe elderly should demonstrate an additional level of caution dueto their increased susceptibility. I wish all mycophiles goodhealth and good hunting during mushroom season.

SOUVENIR MUSHROOM CONDOMS?

The Associated Press reports that the Bakovsky rubber factory inthe town of Odintsovo near Moscow is manufacturing a line ofpainted souvenir condoms. This is a enormous social change sincethe Soviet regime, when condoms were referred to euphemistically as"product number two."

According to the Russian newspaper Argumenty i Fakty, thenew line features condoms shaped like mushrooms, animals, and eventea kettles. The factory uses only natural dyes, and all of itssouvenir condoms are hand painted. The report did not say whetherthe oddly shaped condoms were intended for actual use.

THE TRUE GURU Harley E. Barnhart
Spores & Stipes, North Idaho Mycological Association

A mushroomer went to a guru and sought
Gems of wisdom as to what he ought
To prepare for the table, when he was able,
And what, out of wisdom, he ought not.
The guru emerged from a trance-like state
(Induced by a fungus he often ate)
And delivered these words I repeat to you.
If they prove not true, sue the guru!
"First, of course, from amanitas abstain
"Some will lead you to perish in pain.
"You might try a caesarea or a coccoli,
"But if they do you in, don’t blame me!"
"Beware also the little brown things,
"Especially those whose stems sport rings.
"And mind you stay clear of lepiotas small,
"And I wouldn’t consume any cort at all."
"You can eat some boletes that stain a deep blue,
"But I’d know just which ones if I were you.
"The Chlorophyllum is best passed by.
"It will only make you wish you could die."
"Beware of the peppery russulas and Lactarius,
"And G. esculenta, even more nefarious.
"And although Agaricus is often delicious,
"Some are not, and you’d best know which is."
"Now hold it, guru!" the mushroomer swore.
"I’m not sure I can take any more.
"Your puns are atrocious, and what’s even worse,
"You’ve left me few choices without some curse.
"Isn’t there one simple test to be had
"That will separate the good from the bad?"
"Of course!", said the guru, "It is just so!
"And I think it’s a secret that you should know."
"Watch what squirrels and rabbits eat,
"And toss those species out in the street.
"But follow a guru back to his lair,
"And whatever he eats, you can try if you dare."
With that the guru took a generous munch
Of a nice phalloides he had saved for lunch.
"These are not," he said, "to everyone’s taste,
"But I do hate to see them go to waste."
Now, a guru would never lie, you see,
But they have different stomachs from you and me.
And it’s perhaps safer to trust a good field guide
(Writ by some guru who hasn’t died).

THEY WEREN’T MORELS

Michigan may consider itself the morel capital of the country,but some Michigan morel hunters are evidently more expert thanothers. Consider the following story reported May 1, 1998, bythe UPI from Saginaw, Michigan.

Larry Gronski claimed he knew all about wild mushrooms. But whenhe picked two bags full of what he said were morels, his wife, Sylvia, wasn’t so sure. She thoughtthey looked funny and asked him not to eat them. He stubbornlyswallowed 25 of them anyway. Sylvia’s suspicions were right.The "morels" were really Gyromitra esculenta, a "false morel." Unlike inWashington State, where some people claim to have eatenGyromitra esculenta for years without any trouble, theGyromitra esculenta in Michigan are highly poisonous.Doctors at St. Luke’s Hospital say Larry Gronski would havedied if Sylvia hadn’t gotten him to the hospital and insistedhe receive medical treatment.

The Gronskis—both 59—spotted the inedible mushroomswhile driving through the country. "They did smell good," Sylviarecalled, "but you can’t go by the smell.

MOREL AND ASPARAGUS FETTUCCINE Mushroomers, OregonMyco. Soc.
Adapted from Fresh From France Vegetable Creations by FayeLevy

1 C fresh morels, chopped into 1-inch pieces
1/2 lb thin asparagus
1/4 C butter
4 tsp minced shallots
1/2 C vegetable or chicken stock
1/2 C dry white wine
Salt
Freshly ground pepper
1 C heavy cream
8 oz. fresh fettuccine or 6 oz. dried

Sauté morels in 1 TBs butter for 10 minutes over lowheat. Remove asparagus tips and cut stalks into 1-inch pieces,discarding thick, white bases. Refrigerate 2 TBs butter.

In a saucepan, melt 1 TBs butter over low heat. Add shallots,and cook about 2 minutes or until softened. Pour in wine and bringto a boil, stirring. Add stock, morels, salt, and pepper to taste.Bring to a boil; reduce liquid to about 3/4 C. Stir in cream andbring mixture to a boil. Simmer, stirring occasionally, over mediumheat for 7 minutes or until mixture is thick enough to coat aspoon. (The sauce can be kept, covered, 1 day in therefrigerator.)

In a saucepan of boiling salted water, cook asparagus for2 minutes. Drain, rinse under cold water, and drainthoroughly. In a skillet over medium-low heat, melt 1 TBs butter,add asparagus, salt, and pepper to taste and sauté for 2minutes or until tender. Reserve some tips for garnish. In a largepan of boiling salted water, cook pasta over high heat, stirringoccasionally, about 3 minutes for fresh pasta or 7 minutes fordried, or until it is al dente, and drain well. Transfer toa bowl. While pasta is cooking, reheat sauce over medium heat,stirring. Add 2 TBs cold butter to sauce and stir over low heatjust until blended. Taste and adjust seasoning.

To serve, toss pasta with sauce and asparagus and transfer to aheated platter. Garnish edge with reserved asparagus tips.

MUSHROOM PICKER BUSTED Mycena News, via TheSport Print, LA Myco. Soc., May 1998

In February 1998, Grover DeMarinis, son of Paul DeMarinis, aformer member of the Mycological Society of San Francisco (MSSF),was picking chanterelles in an East Bay regional park. Hidingnearby in the bushes, a park ranger was staked out to bust mushroompickers. The ranger busted young Mr. DeMarinis and gave him aticket to the tune of $675. That’s no typo: $675.

Grover went before the Oakland municipal court three times. Hewas assigned a public defender. He still hadn’t had a chanceto enter his plea of not guilty. If convicted, he would have had acriminal record—a criminal mushroom picker.

Finally, on March 25, Grover got his say in court. "We showed upfor court at 9 am last Wednesday," Paul DeMarinis wrote the MSSFMycena News. "After sitting through an hour of othercases—in Oakland these were mostly substance abuse, paroleviolations, etc.—Grover was called up before the judge, whoread his charges as ‘picking plants in the park.’ Atitter went over the motley audience of urban dope fiends and bailjumpers. When the exact charge ‘mushrooms’ was read,our unwilling audience roared with laughter. Even the judgecouldn’t keep a straight face. He dismissed the charges‘in the interest of justice’ and admonished Grover onthe dangers of eating wild plants."

MACROLEPIOTA RACHODES DEMYSTIFIED  DickSieger

Summer is a good time to look for Macrolepiotarachodes in the urban areas of western Washington, andcompost, gardens, and leaf litter are good places to look for it.It is a fine edible mushroom for most people and is frequentlyabundant.

Macrolepiota rachodes, also known as Lepiotarachodes, may appear any time throughout the year except duringperiods of hard frost. They are large, shaggy mushrooms with browncaps from 4 to 8 inches across and stalks 4 to 8 inches long. Theyhave a thick double ring that can be slid along the stalk. The baseof the stalk is swollen. Flesh on parts of the mushroom, especiallythe base of the stalk, stain red, orange, or saffron when cut, andthis staining may be seen when fresh, young gills are rubbed. Thecap cuticle, or rind, tears as the mushroom grows and forms coarsebrown scales on a white background. The spore print is white. Thecooked mushroom has a good meaty flavor that is enjoyed by mostpeople. However, more than a few people can’t tolerate it, sothe first tasting should be small; also, the mushrooms must alwaysbe thoroughly cooked. Be especially careful with M. rachodescollected outside the Pacific Northwest, which cause more troublethan ours, and beware of poisonousAmanita species with a similar appearance. Young specimens ofChlorophyllummolybdites, not yet reported to grow in the PacificNorthwest, are poisonous and cannot be distinguished from youngM. rachodes by field characteristics.

We have three varieties of M. rachodes in the PacificNorthwest: var. bohemica, var. hortensis, and var.rachodes. The spelling of the specific epithet of var.hortensis is unique. It was published as rhacodes andthe other two were published as rachodes.

Varieties bohemica and hortensis are alike exceptfor the base of the stalk. In var. bohemica it is swollen,while in var. hortensis it is a flat-topped bulb(marginate). This pair is decidedly different from var. rachodes. The stature of var.rachodes is stately; the others are robust. Varietyrachodes is sylvan, growing in leaf litter; the others growin rich cultivated soil or compost. The scales on the cap of var.rachodes are grayish olive-brown and become roughened likehemp rope with age. The scales on the other two are cinnamon-brownand smooth. There are microscopic differences, too. The spores ofvar. rachodes are broadly oval, and the sterile cells on thegill edges (cheilocystidia) are irregularly constricted(strangulated). The spores of the other two are oval, and thecheilocystidia are regular. Mushroom growers can cultivate var.rachodes, but the other two varieties are cultivated onlywith great difficulty. The following table shows thedifferences.

MUSHROOM ASTROLOGY Bob Lehman, LAMS

Gemini (May 21 – June 20): You enjoy the mental challengeof figuring out when and where mushrooms are going tofruit—making calculations about rainfall, temperature,humidity, season, mycelial activity, and fruiting patterns.

Having made your calculations you may get distracted by someother interest and never actually do any mushroom hunting, but youcan check out your calculations later by asking what other peoplefound. You are good at mushroom identification, which is like agame to you, and you like taxonomy—especially all the namechanges that drive other people crazy.

CERTIFICATE OF ACHIEVEMENT

At the May membership meeting, Dr. David Pilz of the USDA ForestService presented PSMS with a Certificate of Achievement inrecognition of PSMS volunteers who helped with the Man in theBiosphere Program chanterelle study on the Olympic Peninsula.Volunteers consisted of Ron Post (coordinator), Alice Austin,Gilbert Austin, Marsi DiGiovanni, Chris Greenlee, Irwin Kleinman,Cecilia Lee, Mike Lovelady, Francis McGuire, Ingeborg McGuire, RussParker, Bernice Velategui, Patricia Williams, and AnneZimmerman.

This will be the last Spore Prints untilSeptember.
Have a nice summer!

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