Page 251 - The Forager’s Guide to Wild Foods

Rosy Gomphidius, Gomphidius

subroseus (GOMPHIDIACEAE)

ROSY GOMPHIDIUS or Rosy Spike-cap fruits on the
soil under and around conifers, especially Douglas-fir. It
grows in scattered to dense groups during spring, sum-
mer, and fall.
CAP: Cap is 0.8-2.8 inches (2-7cm) across and convex,
becoming flat or slightly depressed and developing an
upturned margin. When moist, its bald surface is slimy.
Cap color varies from brownish-pink to bright pink to
deep rose-red. The thick flesh is firm and white, some-
times tinted pink under the skin. Richard Kneal, CC-BY-SA-3.0 Jason Hollinger, CC-BY-2.0
GILLS: Soft, broad gills are close to subdistant, running fusiform, smooth; Spore print: dark gray to black
down the stem. They begin white and waxy, becoming
EDIBLE PARTS: cap, stem
grey and finally black with spores.
HOW TO EAT: Taste is a bit bland. Peel off skin be-
VEIL: The veil is hairy, white, and coated in a glutinous
fore cooking.
film. After collapsing, it may disappear or form a poorly
ROSY GOMPHIDIUS STROGANOFF: Ingredients: 9
developed superior ring on the stem. The slimy rings of
oz. (250g) mushrooms, 1 oz. (28 g) garlic butter, 1
mature mushrooms are often dusted with black spores.
tsp. wholegrain mustard, 5 tbsp. sour cream, fresh
STEM: Stem is 1.2-3 inches (3-7.5cm) long and 0.2-0.6
chives. Sauté mushrooms in garlic butter until ten-
inches (0.5-1.5cm) wide. Above the ring, it is white and
der and juicy. Remove from heat. Stir in mustard,
dry. Below is slimy and yellow.
sour cream, salt, pepper, chives. Serve on toast.
SPORES: 15-21 x 4.5-7 µm, narrowly elliptical or nearly
Slimy Spike Cap, Gomphidius
glutinosus (GOMPHIDIACEAE)

SLIMY SPIKE CAP grows on soil under conifers, fa-
voring spruce and fir. It occurs singly, scattered, or in
groups, typically fruiting during summer and fall.
CAP: Cap is 0.8-4 inches (2-8cm) broad. It begins convex
with an inrolled margin, becoming flat with its margin
upturned. The bald surface is streaked grey-brown, pur-
plish-grey, or reddish-brown, often with pale margins
and blackish spots. A layer of slime coats the exterior.
GILLS: The close to subdistant gills are decurrent, be-
ginning whitish, and becoming dark grey by maturity.
STEM: Stem is 1.5-4 inches (4-10cm) long and 0.4-0.8 iness.
inches (1-2cm) thick, and tapering to the base. White
PHYLLO MUSHROOM BUNDLES: Ingredients: 1
and smooth near the top, lemon-yellow below, it is
package phyllo dough, 1 stick butter, 4 cups chopped
sheathed at the base by a slimy, fibrillose veil.
mushrooms, 4 cloves garlic (minced), ½ cup white
VEIL: The partial veil, which is formed by a glutinous wine, salt, ⅓ cup grated Parmesan. Sauté garlic and
outer layer and a hairy, whitish inner layer, sheathes the
mushrooms. Add wine and simmer (5 min.). Brush 4
stem. It leaves behind a thin, appressed superior ring
phyllo sheets with melted butter and layer them. Top
that becomes blackened with spores.
with a 5th unbuttered sheet. Cut stacks into rect-
SPORES: 15-20 x 4-7 µm, subfusiform, smooth; Spore angles. Spoon mushrooms into the center of each.
print: dark grey to black Sprinkle with parmesan. Gather rectangle edges
EDIBLE PARTS: cap, stem into a bundle, pinching the neck closed. On a greased
tray, bake for 15 min. at 375°F (190°C).
HOW TO EAT: Peeling off outer layer to reduce slim-
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