Welcome back to Mushroom Monday, your weekly look at some of PEI’s easy-to-identify fungi. Today, it’s not one mushroom, but an entire group that’s easy for beginners to learn: meet the Scaber Stalks (Leccinum spp.).
Scaber Stalks have spongy pores under their caps, so you know right away they’re Boletes. The presence of any marks on a Bolete’s stem is helpful for identification, and the stems (aka stalks) of Leccinum species have distinctive spots called scabers (Photo 1). This gives these mushrooms a bit of a ‘five o’clock-shadow’ look and rough texture that makes the group easy to identify.
While knowing something is a Leccinum is easy, knowing which Leccinum is not. Features to look at include cap colour, pore colour, any change in colour when cut or bruised, and the colour of the scabers themselves – some change as the mushroom matures and so it’s useful to look at specimens of various ages.
Scaber Stalks are mycorrhizal, forming relationships with trees around them. Unlike some mushrooms that partner with a variety of trees, Scaber Stalks are more host specific; knowing what tree your Leccinum was growing with can help with identification. That’s easy in some cases (Photo 2), but much more challenging when it’s found among many different species. Finally, some Leccinums require microscopic examination for positive ID. Even experts describe parts of this group as frustrating and messy.
Leccinum species have traditionally been considered edible, and are treated as easy, beginner-level foraging in many areas. In North America, this view began to change about 15 years ago when two people in New Hampshire required hospitalization after eating Scaber Stalks (the third member of the group also ate the mushrooms but had no ill effects). There have been additional reports of illness following consumption of Scaber Stalks on the West Coast.
So, are they edible? I’m comfortable saying yes – sufficiently so that I did try one species (more on this in a moment). Scaber Stalks have been widely consumed for a very long time which gives me some comfort. Additionally, the number of cases of reported illness is low and may be due to individual sensitivity (not all mushrooms agree with all people) or poor food handling.
For example, one review found that in nearly 90% of mushroom poisoning cases where the species could be identified, the culprit was an edible mushroom that was not handled or cooked properly. Honey Mushrooms (Armillaria mellea) led the pack in causing illness, but Armillaria are my all-time favourites; they just need to be well cooked. That said, some references recommend avoiding the red or orange-capped Scaber Stalks (Photo 1), and I’ll do so for now.
One Scaber Stalk that’s relatively easy to identify to species is the Brown Birch-Bolete (Leccinum scabrum, Photo 2). Found under Birch, this bolete has a cap that can range from cream to brown in colour. Underneath, you’ll find pores that are small and roughly the same colour as (or lighter than) the cap, and the edge of the cap is often wavy (Photo 3). Inside, Brown Birch-Bolete has white flesh that doesn’t change colour when cut (Photo 4).
As with any new-to-me mushroom, I tried a small serving of Brown Birch-Bolete sliced and pan-fried in a bit of butter. I liked the texture of this fungus better than the Peppery Bolete (November 4), but it was similarly mild to the point of being bland. Brown Birch-Boletes dry well and that’s likely a better way to use them – rehydrated in soups and stews. This isn’t a mushroom I’d go out of my way to forage but will collect and dry next time I find this part of PEI untamed.
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