Page 237 - The Forager’s Guide to Wild Foods
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Salt-loving Mushroom, Agaricus

              bernardii (AGARICOMYCETES)






















                                                                                            Ron Pastorino, CC-BY-SA-3.0













                                                                                            Ron Pastorino, CC-BY-SA-3.0







        SALT-LOVING  MUSHROOMS thrive in sodium-rich            that flares outward at the top.
        sands and soils. They are common in maritime habi-      SPORES: 6-8 x 5-6 µm, broadly elliptical, smooth; Spore
        tats, on lawns, and along roads that are salted during   print: dark brown; Cap surface does not turn yellow in
        the winter. Fruiting from spring to fall, these mush-   KOH.
        rooms occur singly, in groups, or sometimes in arcs.
                                                                EDIBLE PARTS: cap, stem
        CAP: The cap is 2-6 inches (5-15cm) across. It begins
                                                                HOW TO EAT: These delicious mushrooms are briny
        convex  with  an  inrolled  margin  and  becomes  flat,
                                                                and nicely firm. They are excellent in salads, and mar-
        sometimes  developing a central depression. Young
                                                                inades, or simply sauteed.
        mushrooms  are whitish, with a dry, mostly bald
                                                                WARM MUSHROOM SALAD: Ingredients: olive oil, 1
        surface.  With age,  they may turn  brownish,  warty,
                                                                tbsp. soy sauce, 3 tbsp. sherry vinegar, 2 tbsp. marsala,
        or subscaly. The white flesh is firm and thick. When
                                                                2 tbsp. tomato paste, 3 shallots (sliced), 3 lb. (1.5kg)
        sliced, it becomes reddish-orange or pinkish, though
                                                                mushrooms (sliced), 3 tbsp. lemon juice, butter, sal-
        never yellow.
                                                                ad greens, ½ cup shredded  gouda. Whisk together
        GILLS: The close gills are free from the stem at matu-
                                                                oil, vinegar, marsala, tomato paste, garlic. Toss mush-
        rity. They begin pale pink, becoming brown and final-
                                                                rooms and shallots in lemon juice. Sauté in butter and
        ly nearly black with age.
                                                                season. Serve on greens with vinaigrette and gouda.
        STEM: The solid stem is 1.6-3.5 inches (4-9cm) tall,    POISONOUS  LOOK-ALIKES:  A. californicus  -  flesh
        1-1.8 inches (2.5-4.5cm) wide, and equal or narrower
                                                                bruises yellow; young whitish gills mature to pink;
        at the base. Its exterior is smooth, white, and sheathed
                                                                well-developed median to superior ring; phenolic
        from below by the veil. The stem bruises reddish.
                                                                odor; A. xanthodermus - flesh bruises yellow; pheno-
        VEIL: The white veil is thick and membranous. It        lic odor; Some white Amanitas - white gills; volva at
        sheathes the base of the stem and forms a median ring   stem base.
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