A superbly illustrated and comprehensive guide to foraging for wild mushrooms in UK and Northern Europe for both beginners and experienced foragers. With a special pictorial index, it describes the best tasting fungi, where to find them and when they are at their best; how to distinguish between the edible species and the poisonous lookalikes and when to leave an edible mushroom alone so the species can survive.
This 2018 hardback version of Edible Mushrooms includes an index with vernacular and scientific species names that is not included in the 2016 paperback version.
Part I: Fungi and foraging
1. What are fungi?
2. How to identify fungi
3. Where and when to find fungi
4. Safety and equipment
5. Culture and laws
7. Edible fungi
Part II: The fungi
How to use this guide
"This is a must-have guide for anyone, who like me, likes to try edible fungi and wants to extend their knowledge beyond the very commonly known species. Towards the back is a high quality photographic index of all the different taxonomic groups followed by a comprehensive description of each species within that group. It covers 'botanical' description, smell, taste, habitat, gill type, distribution and season and whether edible or not, as well as listing similar species. But before we get to that, the author guides you in detail through everything you need to know in preparation of foraging proper and covers the life cycle of fungi and their evolution and ecology. The chapter on Identifying fungi clearly covers all the characteristics to look out for when foraging: cap shape, colour, peeling, surface type, as well as the different types of spore bearing structures and there are good quality labelled pictures and drawings to demonstrate the differences. Poisonous fungi are also included in approximate order of danger with advice on how to avoid picking the wrong ones. There is some technical terminology but it is put across in a concise way. The book covers safety and equipment, culture, science and ethics of foraging, the law and a code of conduct for mushroom collectors as well as methods of preserving, preparing and cooking fungi. We just need a recipe book now ..." – Penny Jones, Propagator, Westonbirt, The National Arboretum