Horse Mushrooms

Scientific Name(s): Agaricus arvensis
Abundance: uncommon
What: mushroom
How: cooked
Where: yards
When: summer after rain
Nutritional Value: carbohydrates, minerals
Dangers: mimics include the deadly death cap and destroying angel mushrooms (Amanita species). Choose wisely.

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Growth Form: Agaricus arvensis typically grows solitarily or in small groups.

Cap Shape and Size: The cap is initially dome-shaped, becoming flatter with age, and measures 3 to 10 inches in diameter. It is white to cream-colored, and may have fine scales.

Gills or Pores: The gills are true, free from the stem, starting as pink, and gradually turning chocolate brown as the mushroom matures.

Stipe Characteristics: The stipe is 2 to 4 inches long and 0.8 to 1.6 inches thick, white, and bears a large, hanging ring. It is typically bulbous at the base.

Odor: This mushroom has a distinctive anise-like odor.

Bruising: Agaricus arvensis does not display notable bruising.

Spore Color: The spore print is dark brown.

Substrate and Habitat: Found in grassy areas, particularly near manure or in rich soil, often in horse pastures or along roadsides.

Other Characteristics: Notable for its anise-like odor and large, hanging ring on the stipe. The flesh is thick and white, with a firm texture.

Horse mushroom top view.


Side view of the mushroom. Note the sheath remains go upwards rather than hanging down.


Underside of same mushroom.


Close-up of stem-gill junction. Note how the gills stop before reaching the stem.


Close-up of bisected cap. Horse mushrooms have true gills.


Another close-up of the gills.


Extreme close-up of gills at cap's edge.


Another view of the horse mushroom.


Top view of a younger horse mushroom. Note the pinkish color of the gills.


Underside of same mushroom.


The gills start pinkish, turn brown, then end a very dark brown color.




Spore print is very dark brown, almost black.


Horse mushrooms are one of the fungi that pop up in people's yards three days after summer rain. Of course, there are several extremely poisonous, look-alike mushrooms that also like yards so proper identification is crucial. I consider this to be an advanced-level mushroom.

The key identifiers of a horse mushroom:
1. Gills start out pink but turn a dark, chocolatey brown color.
2. Gills are true (separate tissue from cap).
3. Gills end just before the stem.
4. Gills don't run the entire length of the cap.
5. The annulus/ring of the veil on the stem runs upwards rather than hanging down.
6. Cap top is white to yellowish with brownish specks of the veil.
7. No volva (cup-like remains of veil) on base of stem.
8. Spore print is dark brown to almost black in color.
9. A cut base won't turn yellow.
10. A scratched cap may turn very slightly pale yellow.

11. Bruising does NOT quickly turn the bruised area a brilliant yellow.

12. They grow out of the soil, not on dead wood or from cow patties.

Like other wild mushrooms, always cook horse mushrooms to both kill any insect inhabitants and to destroy some weakly poisonous compounds found in ALL (wild and domestic) mushrooms. As mentioned earlier, these are generally a summertime mushroom in Texas, appearing three days after a good rain.

Now, because I don't want you to die, here's signs you have one of the deadly Amanita mushrooms:
1. Gills are white.
2. There's a volva at the base of the stem.
3. Veil annulus/ring hangs downward.
4. Usually bulbous at base of stem.
5. If the scratched cap turns neon yellow it's likely an Agaricus xanthodermus which is also poisonous.
If you see any of these on the mushroom just let it be.

Once you've properly identified horse mushroom feel free to use it like any store-bought "button" mushroom. Ideally you'll find the horse mushrooms when they're still small and round. Slice them up and sauté them in butter with garlic, throw them on a pizza, add them to stuffing or soup! I'm still trying to find a way to preserve them. The internet suggests freezing them but I personally think that's a terrible thing to due to a mushroom. Pickling them like Chicken of the Woods might be better.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Oyster Mushrooms

Scientific Name(s): Pleurotus ostreatus
Abundance: uncommon
What: cap, stem
How: cooked
Where: on dead wood
When: winter
Nutritional Value:
Dangers: Don't mistake Jack O'Lantern mushrooms (Omphalotus olearius) for oyster mushrooms.


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Growth Form: Pleurotus ostreatus typically grows in clusters on dead or dying wood.

Cap Shape and Size: The cap is oyster or fan-shaped, measuring 2 to 8 inches across. The color varies from white to gray or tan.

Gills or Pores: The gills are false, white to cream, and run down the stem (decurrent).

Stipe Characteristics: The stipe, when present, is short and off-center. It's white to light brown and may be absent in some specimens.

Odor: This species usually has a mild odor, not distinctive.

Bruising: There is no significant color change on bruising.

Spore Color: The spore print is lilac-gray.

Substrate and Habitat: Commonly found on hardwoods, especially beech and oak, but also on other deciduous trees and conifers.

Other Characteristics: Known for its oyster-shaped caps and preference for growing on wood, Pleurotus ostreatus is a popular edible species. The flesh is white and can be quite thick on larger specimens.

More oysters (Pleurotus ostreatus).


Older oyster mushrooms get "frilly" along their edges.


Older oyster (Pleurotus ostreatus) clusters beginning to turn brown.


Really old oyster mushrooms.


Close-up of gills of an oyster mushroom (Pleurotus ostreatus) cluster.


Extreme close-up.


Oyster mushrooms have false gills, where the gill material is just a continuation of the cap rather than a separate, different colored tissue easily separated from the cap.


Really old oyster mushrooms turn tan-brown. Oyster mushrooms only grow on dead wood such as this partially buried root of a dead tree. The inside, creamy-white sections of these mature oyster mushrooms are still edible.


Side-view of the above oyster mushrooms (Pleurotus ostreatus).


More dead-root-growing oyster mushrooms. It'll be hard to find any edible portions in these.


Oysters (Pleurotus ostreatus) ready to be cooked.


Gills of the mushrooms ready to be cooked.


Backside, where the cluster was attached to the dead wood of oyster mushrooms ready to be cooked.


Spore prints are a very pale lavender, appearing almost white.


Cold, wet weather means it's time to hunt oyster mushrooms. Head into the woods, the deeper the better and look for dead trees, ideally near some water or a wet spot. Oysters, like most mushrooms, grow better in moist wood. They prefer hardwoods like oaks, hickory, sweetgum, hackberry, etc. I've never seen them on pines or cypress trees. There will usually be multiple oysters on the same tree but don't take them all. You want to leave some of the caps behind so they can spread their spores to other trees. Note, they don't kill healthy trees as they can only grow in trees that are already dead.

Look for clusters of white to gray-tannish mushrooms. Key identifiers are:
1. Gills that run down the stem of the mushroom. This feature is called "decurrent gills".
2. The gills are false, actually being a continuous growth from the cap flesh. There's no demarcation line between the cap and gills as found with true gills.
3. The mushroom's stem will be off-center of the mushroom cap. Imagine the saucer section of the Starship Enterprise and the column that connect's it to the main body of the spaceship.
4. The mushrooms will form clustered "shelves" on the dead tree with their stems fused together.
5. Oyster mushrooms have a vague "anise" odor unlike the traditional mushroom smell.
6. No rings on the stem.
7. Surface is smooth and moist with the top of the cap being white to gray-tan.
8. Inner flesh is white.
9. Spore print is a light lavender/lilac color which shows up best against a black background.

If the surface is starting to dry out our the underside is turning a yellowish color the oysters are too old to eat. However, the next time a cold rain falls it's likely a new batch of oysters will form at that same spot.

Jack O'Lantern mushrooms are a bright orange mimic to oyster mushrooms that also grow on dead trees. While Jack O'Lanterns do have decurrent gills, their gills are true gills, being a separate structure from the cap flesh. Of course, the orange color is strong indicator but also the stem grows from the center of the cap. The spore print of Jack O'Lanterns is white to yellow which may lead excited oyster hunters astray. Note, Jack O'Lantern's won't kill you if you eat them but they'll make you wish you where dead as you puke your guts out. Make sure you have oysters!

Oyster mushrooms should always be cooked so as to kill any bug lava/eggs hidden in the gills. Chill, you won't takes the bugs and they'll add extra protein to your meal. I suppose one could spend a bit of time going through the gills picking out any visible bugs or slugs. If you do find slugs cut out and throw away the sections where the slugs were eating so as to not include the off-flavored slug slime. Seriously though, these are great mushroom!

Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Morel Mushrooms

Scientific Name(s): Morchella esculenta
Abundance: uncommon
What: mushroom body
How: sauteed, roasted
Where: woods, fields, especially after fires
When: spring
Nutritional Value: carbohydrates, fiber, iron, potassium, vitamin D
Dangers: Beware False Morels (Gyromitra esculenta, Gyromitra carolina, Verpa species, Helvella species)

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Growth Form: Morels typically grows solitarily or in small groups.

Cap Shape and Size: The cap is conical with a honeycomb appearance, 2 to 4 inches high and 1.5 to 2.5 inches wide. It's yellow to tan in color.

Gills or Pores: This species does not have gills; instead, it has a distinctive sponge-like layer of pits and ridges on the cap.

Stipe Characteristics: The stipe is 2 to 4 inches tall and 1 to 2 inches thick, white to cream, and often enlarges towards the base.

Odor: Morels have a unique, mild, earthy odor.

Bruising: This mushroom does not display significant bruising.

Spore Color: The spore print is creamy to yellow.

Substrate and Habitat: Found in a variety of habitats, including gardens, woodlands, and along riverbanks, often in sandy soils. They prefer alkaline soils.

Other Characteristics: The entire mushroom is hollow, including both the cap and the stem.

Clusters of Morels.

Photo courtesy Brandy McDaniel and Jacob Valdez.

Close-up of Morel mushroom cluster. Note the yellow color indicating they are ripe.

Photo courtesy Brandy McDaniel and Jacob Valdez.

Close-up of individual mushroom. Note how ridges circle back to form entirely enclosed spaces.

Photo courtesy Brandy McDaniel and Jacob Valdez.

Close-up of Morel stems.

Photo courtesy Brandy McDaniel and Jacob Valdez.

Morel mushroom cut in half to show completely hollow interior.

Photo courtesy Brandy McDaniel and Jacob Valdez.

In the spring just as dewberries flower Morel mushrooms appear. Gray to almost black at first, in just a few days they quickly grow and indicate their readiness for picking by turning a yellowish color. Looking like a conical honeycomb on top of a thick stem, Morel mushrooms prefer growing in areas which had burned the previous year. The highly caustic (bleach-like) sodium and calcium hydroxide leached from the wildfire's ashes seem to trigger Morels' growth after a long winter's nap. Here in Texas Morels are easily found around Dallas and farther north but traveling south they haven't been reported between Waco and the Gulf of Mexico. In the Texas Hill Country look on the ground under juniper/cedar trees. Morels generally require at least six weeks of freezing temperatures to grow but they have adapted to our shorter winters.

Growing up, dad would sautée Morels in a butter or bacon grease with garlic and I find that hard to beat. They can also be grilled or roasted but due to their thin walls cooking them over fire can be tricky. Make sure you have plenty of these mushrooms to practice on open-fire techniques otherwise you'll kick yourself if even one burns up.

Due to the high desirability of these mushrooms, "Morel rustling" is a common crime which results in tens of thousands of dollars in fines being handed out to people picking them illegally in state and city parks. The only public lands you can legally harvest Morels (and all other mushrooms, too) are National forests and grasslands.

Morels are very distinctive but novice hunters caught up in "Morel Fever" may mistake several other mushroom species for the golden prize of Morels. All false Morel species should be considered potentially deadly. Things to remember:
1. Only Morels will be completely hollow from base of stem to top of their conical head whereas false Morel mushrooms will have solid stems which pass through the caps and attach to the top inner surface of the hollow, cup-like cap.
2. The interior and exteriors of Morel stems have tiny bumps while false Morels will have cottony fillings.
3. The indentations of true Morels take the form of pits and ridges forming complete enclosures whereas false Morels will have long, wavy ridges that don't circle back to make enclosed spaces.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Mulberry

Scientific name: Morus microphylla and other Morus species
Abundance: plentiful
What: berries (red, pink or white), young leaves, inner bark
How: berries raw, dried, jelly, wine. Young leaves in salad. Inner bark can be boiled and eaten all year.
Where: Woods, borders between woods and fields, urban landscapes
When: spring
Nutritional Value: high in vitamins C&K, minerals and some carbohydrates

Medicinal Summary: 1g of mulberry leaves have the blood sugar control powers of a standard dose of Metformin. 

Leaf Arrangement: Simple, alternate leaves along the stems.

Leaf Shape: Varied leaf shapes among species, commonly lobed or heart-shaped, with lengths ranging from 2 to 8 inches. Palmate veins are sunken on topside of the leaf and raised on the underside.

Leaf Color: Green foliage, but shades may vary.

Leaf Margin: Leaf margins can be serrated or entire. Asymmetrical lobes may be prsent on mature leaves whereas sapling leaves will have five distinct, symmetrical lobes.

Flower Structure: Small, pale flowers arranged in catkins or clusters approximately 1" long

Flower Size: Individual flowers are very small, typically less than 0.2 inches.

Fruit (Mulberries): Multiple small, juicy berries clustered together similar to blackberries, ranging from 0.5 to 1 inch in length. Colors can range from light pink to very dark purple when ripe. Immature fruit will be white to pale green.

Seed Size: Seeds within the berries are small, less than 0.2 inches.

Bark: Bark color and texture vary among species, often brown to gray and smooth on young trees, becoming rougher with age.

Height: Mulberry trees can range from 15 to 30 feet or more, depending on the species.

Mulberry flowers in mid-March in Houston.


Ripe and unripe mulberries (picture taken in late April).







Leaves all from the same Mulberry tree. They can have 0-5 lobes.


Young mullberries (picture taken in November)


Mulberry seedlings are very odd looking with leaves very differently shaped than those of mature trees.


Texas distribution, attributed to U. S. Department of Agriculture. The marked counties are guidelines only. Plants may appear in other counties, especially if used in landscaping.


North American distribution, attributed to U. S. Department of Agriculture.


Usually preferring a bit of shade to full sun, mulberry trees are found just about anywhere trees grow in Texas though they usually like a fair amount of water. The leaves are highly variable, ranging from unlobed to five lobes and drop off in the fall, not reappearing until spring. The bark of mulberry trees is smooth and gray. The wood is strong and makes good tool handles.

Come spring, the young leaves can be collected and added to a salad. The inner bark (cambium layer) can be pounded into into fines then boiled into a rough porridge.

The immature berries are white and should not be eaten. Ripe berries can vary in color from white to dark purple. You can tell they are ripe when they come off the tree with just a slight tug. Mulberry fruit is usually ready just after blackberries ripen leading to a supply of lots of berries.

The easiest way to harvest the berries is lay a tarp or sheet under the tree and then shaking the branches. Ripe fruit will fall onto the tarp where they are easily collected.


Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.

Chicken of the Woods Mushroom

Scientific Name(s): Laetiporus sulphureus
Abundance: uncommon
What: mushroom
How: cooked
Where: dead trees in the woods
When: summer
Nutritional Value: minerals, vitamins, carbohydrates
Dangers: Older, pale ones can cause stomach distress, as well as those growing on pines or eucalyptus trees

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Growth Form: Laetiporus sulphureus typically grows in large, thick clusters on trees, logs, or stumps.

Cap Shape and Size: The individual caps are fan or shelf-shaped, measuring 2 to 12 inches across. They are bright orange to yellow in color. The orange color is often in bands.

Gills or Pores: This species does not have gills but features bright yellow pores underneath the cap.

Stipe Characteristics: Laetiporus sulphureus does not typically have a distinct stipe; the caps grow directly from the wood.

Odor: The mushroom has a mild, not distinctive odor.

Bruising: The flesh does not change color significantly upon bruising.

Spore Color: The spore print is white.

Substrate and Habitat: It is commonly found on dead/dying deciduous trees, especially oaks, and can also grow on conifers.

Other Characteristics: This mushroom is famous for its meaty texture and flavor reminiscent of chicken. It's important to note that some individuals may have allergic reactions to this species.

Clusters of chicken of the woods growing along a downed tree.


Chicken of the woods growing on dead tree roots.


Close-up of top of mushroom.


Side view of chicken of the woods.


Closer side view of mushroom.


Even closer side view after part was harvested.


Underside of can be white or yellow.


Chicken of the woods diced up and cooked in a little butter with garlic and Italian parsley.

Older, pale one like this may cause stomach upset.

Chicken of the Woods mushrooms are considered a great beginner's mushroom because there's nothing else out there that looks like this. The bright orange color is lacking in other similar-shaped shelf mushrooms. It's this color that makes it so easy to spot Chicken of the Woods in the gloomy, damp, hardwood forests it prefers. Look for them on dead or dying oak, pecans, and sweetgum trees during the warmer months. Note that even if they're going on a live tree they are killing it from the inside. You don't want to find this mushroom on a favorite tree as that tree won't be alive much longer. On the plus side, a tree producing Chicken of the Woods will continue to produce these mushrooms for years, until the tree has rotted away.

The top will have bands of "Cheeto" orange stripes while the bottom will be white or yellow in color. Chicken of the Woods don't have gills or false gills, releasing their spores via tiny tubes. The texture should be soft and flexible and moist like a raw chicken breast. As they mature they get firm and tough though the tough areas can be trimmed away. I like to dice up the mushroom into small cubes and sauté them with garlic in a touch of butter. These mushrooms can absorb a lot of butter or oil, leading to a heavy, oily flavor if too much oil is used. If you don't want to use the mushroom right away the best way to keep them is to pickle them using in a cup of vinegar + 1.5 tsp salt + 3 cups water then hot-can them like pickled okra. Additional spices can be added. Freezing these mushrooms can lead to an off flavor whereas pickling seems to hold the flavor the best.

Buy my book! Outdoor Adventure Guides Foraging covers 70 of North America's tastiest and easy to find wild edibles shown with the same big pictures as here on the Foraging Texas website.