There is fungus among us! Today’s contribution comes from Jan Malik, who photographed mushrooms in the Adirondacks. Jan’s captions and IDs are indented, and you can enlarge the photos by clicking on them:
In this little presentation, I will show a small selection of fungi I found during my hikes in the Catskills, Adirondacks, and the White Mountains this year. Fungi receive little love, undeservedly, and their fruiting bodies – mushrooms – can be a fascinating subject for a nature enthusiast and a culinary experimenter alike. Most of fungal life occurs underground in the mycelium, and for an amateur naturalist, mushrooms are all that can be observed. Besides basic mushroom facts, I also offer some culinary advice, but be warned – accidents can happen either as a consequence of eating mushrooms or reading about them; the former by poisoning and the latter by boredom.
True Yellow Morel (Morchella americana), photographed in the spring. They grow on forest edges, in meadows (especially in former orchards), and the like. I’ve never found them in quantity, so I can’t attest to whether they are good eating, but one needs to collect lots of them for a meaningful meal, since they are hollow inside:
Many edible mushrooms have their doppelgangers – species that, to the untrained eye, look somewhat similar but are poisonous. Morels have their alter ego in the genus Gyromitra (I can’t say which species it is exactly), which grows in mixed woods or disturbed areas, similar to true morels:
For me, the king of edible mushrooms is the Chanterelle, here represented by the genus Cantharellus. The picture shows what to look for: a yellow color and folds, not true gills, on the underside. It looks a little different from its European cousin (Cantharellus cibarius), so it could be Cantharellus phasmatis or Cantharellus paleoxanthomus. They are mycorrhizal (growing in symbiosis with plants, usually conifers), and I usually see them growing singly:
But sometimes, one gets lucky and finds a whole colony of chanterelles. They are delicious when seared in butter with some onions, and they taste even better if cooked on a campfire after a whole day of hiking. Some compare fresh chanterelle aroma to apricots, but to me, it is just vaguely “pleasant” without being fruity:
The chanterelle’s Mr. Hyde is the Scaly vase (Turbinellus floccosus) and other “false chanterelles”. To me, they look different and I can’t imagine mistaking them for true chanterelles, but then I learned to recognize mushrooms before I learned to read:
A close cousin of the true chanterelle is the Cinnabar chanterelle (Cantharellus cinnabarinus). It tastes pretty much like a regular chanterelle but, while widespread, grows in smaller groups. I had no luck finding another member of this family – the black trumpet, which really doesn’t want to be found thanks to its cryptic color:
It is said that the poisonous Jack-o’-lantern mushroom (Omphalotus illudens) can be mistaken for chanterelles, but for me, they differ in everything: a different hue, a different shape and growth pattern, and the fact that the jack-o’-lantern has true gills rather than folds. Reportedly, it shows weak bioluminescence in complete darkness, but I never had enough time on my hikes to confirm that:
Another chanterelle relative is the Yellowfoot chanterelle (Craterellus lutescens or Craterellus tubaeformis – it’s difficult to tell them apart), perfectly edible but less desirable than the true chanterelle. They can be stewed in a buttery sauce with vegetables, leeks, and garlic (my motto is: “If it doesn’t taste good, it doesn’t have enough butter yet”). A little gummy but fine eating still:
They grow gregariously in colonies, in moist, mossy areas under conifers, quite often together with hedgehogs (below). If you find a colony, your basket will soon be full:
The hedgehogs (genus Hydnum, possibly Hydnum rufescens) can hardly be mistaken for anything else: they have small, fragile spines on the underside. In the Adirondacks, they grow in mycorrhizal symbiosis with spruce and fir, going up to 3,000 ft elevation. They are good when dry-sauteed first to reduce water,, and then seared with butter and minced garlic. They remain tender after cooking and form an ideal side dish to roasted potatoes:

Another Adirondack specialty is the mycorrhizal Orange milkcap (possibly a member of the Lactarius deliciosus complex). This is thought to be a European species, but mushrooms are unlike plants or animals, with species’ names being in constant flux. It grows in soggy, mossy areas in the presence of conifers. This picture shows one characteristic feature: rings on the cap:
When broken, they ooze dark-orange or carrot latex and bruise coppery brown. They are excellent as pickles (in brine), but I like their caps best seared in a pan with some butter or even plain with a pinch of salt. They release the aromatic latex and remain crispy even after cooking:
Rounding up this batch of mushrooms, here is the Chicken-of-the-woods (Laetiporus sulphureus). It is a decomposer of dead wood and its bright colors light up a dark forest from afar. It is best to harvest only the outer parts, as the center is often fibrous. Then, scald it with boiling water to soften it, dust the pieces in flour, add salt and spices of your choice, dip them in egg batter, and then roll them in breadcrumbs. Fry for several minutes in oil to get a chicken-like, umami snack:


















































































