Discovering Long Island Mushrooms: A Forager’s Guide

Long Island is home to a bounty of wild edible mushrooms for those who know where and when to look. From the pine barrens to the deciduous forests of the North Shore, a variety of tasty fungal species can be found by the intrepid forager. In this article, we’ll explore the best spots to hunt for mushrooms on Long Island, how to identify the most prized edible species, and tips for preparing your foraged fungi finds in delicious recipes. Whether you’re an experienced mushroom hunter or just curious beginner, read on to discover Long Island’s incredible mushroom foraging opportunities.

Where are the best places to find mushrooms on Long Island?

Some of the top locations for mushroom foraging on Long Island include:

• Bethpage State Park: This sprawling 1,500 acre park features a mix of woodlands perfect for mushroom hunting, especially oak and beech forests. Chicken of the woods and oyster mushrooms can often be found here.
• Caumsett State Park: The moist forests of this scenic park on Long Island’s North Shore provide good habitat for species like black trumpets and chanterelles in summer and fall.
• Connetquot River State Park: Featuring 3,500 acres along the Connetquot River, this is one of the best spots to find giant puffballs and parasol mushrooms in grassy areas and forest edges.
• Muttontown Preserve: This Nassau County preserve includes 550 acres of fields, ponds, and forests that are home to many mushroom species. Its mix of hardwood and conifer trees are good for boletes and amanitas.
• Brookhaven State Park: The Pine Barrens habitat here supports species like the prized pine mushroom that are harder to find in other parts of Long Island. Sandy soils under pine trees are good places to look.
• Mashomack Preserve: This 2,100 acre preserve on Shelter Island features pristine oak woodlands and other habitats great for mushroom foraging. Hen of the woods can sometimes be found at the base of oak trees in fall.

While mushrooms can potentially be found in any natural area, these parks and preserves are known to have good mushroom foraging opportunities. Be sure to check regulations as some parks prohibit or limit mushroom collecting.

What are the most common edible mushroom species on Long Island?

There are dozens of edible mushroom species that grow on Long Island, but some of the most popular and easiest to identify include:

• Oyster mushrooms (Pleurotus ostreatus): These grow in clusters on dead or dying hardwood trees and have a distinctive fan-shaped cap. They are one of the easiest mushrooms for beginners to identify.
• Chicken of the woods (Laetiporus sulphureus): This bright yellow-orange polypore grows in large clusters on oak trees. It has a texture and flavor reminiscent of chicken meat.
• Chanterelles (Cantharellus cibarius): Prized for their fruity aroma and flavor, chanterelles have a golden yellow funnel-shaped cap and grow on the ground under hardwood trees.
• Black trumpets (Craterellus cornucopioides): These dark gray-black funnel-shaped mushrooms grow on the forest floor, often in groups. They have a rich, smoky flavor.
• Hen of the woods (Grifola frondosa): Also known as maitake, these grow at the base of oak trees in clusters that resemble a ruffled hen. They are delicious sauteed.
• Giant puffballs (Calvatia gigantea): These mushrooms resemble a white soccer ball growing on the ground in grassy areas and forest edges. They can grow up to 20 inches across!

While there are many other edible species, these are some of the most distinctive and least likely to be confused with poisonous lookalikes. Always be 100% sure of your identification before eating any wild mushroom.

What are some tips for identifying edible mushrooms vs. poisonous ones?

Proper mushroom identification is essential, as many poisonous species closely resemble edible ones. Here are some general tips:

• Use multiple field guides and resources to identify any mushroom before eating it. Don’t rely on just one picture or description.
• Learn the key identifying features of the mushrooms you want to pick, including cap shape and color, gills, stem, smell, habitat, and season.
• Look for signs of aging or decay that can make identification more difficult. Very young “button stage” mushrooms can also be tricky.
• Make a spore print by placing the cap on a piece of paper to get another identification clue from the color of the spores.
• When in doubt, throw it out! Never eat a mushroom unless you are 100% certain of what it is. Many poisonous species can cause liver failure or even death.

Consider joining a mushroom club or going out with an experienced guide to learn the skills of mushroom identification. Foraging with an expert is the best way to learn.

How should I store and clean foraged mushrooms?

Proper storage and cleaning practices help keep your mushrooms fresh and tasty:

• Collect mushrooms in a wicker or mesh basket so that the spores can drop out to spread the fungi. Avoid using plastic bags.
• Trim off any dirty, buggy or damaged parts of the mushroom in the field. Brush off dirt and debris with a soft brush.
• Keep mushrooms dry and cool until you are ready to use them. Store in paper bags in the fridge for up to a week.
• Clean mushrooms only when you are ready to cook them. Gently rinse with cool water or wipe with a damp cloth if needed. Avoid soaking them.
• Cook mushrooms thoroughly to break down any toxins and improve digestibility. Most species should not be eaten raw.

With proper care, your foraged mushrooms can stay fresh for several days. Avoid washing or trimming them too soon, as the extra moisture can cause them to spoil faster.

What are some tasty ways to cook foraged mushrooms?

The best preparations enhance the unique flavors and textures of each mushroom species:

• Oyster mushrooms are great sauteed with garlic and olive oil, finished with a splash of white wine or lemon juice. They also make a great meat substitute in tacos or pasta dishes.
• Chicken of the woods can be sliced and fried like chicken cutlets, or simmered in a creamy sauce and served over rice or pasta.
• Chanterelles pair well with eggs – try them in an omelette or quiche. They are also delicious sauteed in butter with herbs like thyme or tarragon.
• Black trumpets have a rich, smoky flavor that is perfect in risotto, soups or stews. Saute them with shallots and mix into your favorite recipes.
• Hen of the woods can be simply sauteed in olive oil until crispy, or baked in the oven. Their hearty flavor is great with roasted meats or in a grain bowl.
• Giant puffballs can be sliced into “steaks” and grilled or pan-fried. Bread them in panko and fry for a delicious appetizer or vegetarian main dish.

Experiment to find your favorite ways to cook your foraged mushrooms. Many species can also be dried or frozen for longer storage and use in the off-season.In summary, here are the key things to remember about foraging for mushrooms on Long Island:

• Long Island has many parks and preserves that provide good mushroom habitat, especially mixed hardwood forests. Check regulations before foraging.
• Learn to identify a few easy-to-recognize edible species like oyster mushrooms, chicken of the woods, and chanterelles. Always use multiple resources to confirm your ID.
• Proper collecting, storing and cleaning practices help keep your mushrooms fresh and flavorful. Cook thoroughly and experiment with different recipes.
• Never eat a mushroom unless you are 100% sure it is an edible species. When in doubt, throw it out! Consider foraging with an expert to gain experience.

With over 100,000 species of fungi in the world, mushroom foraging is an exciting way to connect with nature and find delicious free food. Long Island’s diverse habitats offer a wealth of mushrooms for the knowledgeable forager to discover.

FAQs

Are there poisonous mushrooms in New York?

Yes, there are several species of poisonous mushrooms that grow in New York, including on Long Island. Some of the most notorious include the Destroying Angel (Amanita bisporigera) and the Death Cap (Amanita phalloides), both of which contain lethal toxins that can cause liver failure. Other poisonous species like the False Morel (Gyromitra esculenta) and the Jack O’Lantern Mushroom (Omphalotus olearius) can cause severe gastrointestinal illness if ingested. It’s crucial to properly identify any mushroom before consuming it, as many poisonous species closely resemble edible ones.

What happens if I eat a mushroom from my yard?

Eating a mushroom you find in your yard without properly identifying it first can be very risky, as many common lawn and garden mushrooms are poisonous. For example, the Destroying Angel and Death Cap mushrooms are common in urban and suburban areas and often grow near oak trees. Ingesting even a small piece of one of these mushrooms can cause severe illness or death if not treated promptly.Other yard mushrooms like the Green-spored Lepiota (Chlorophyllum molybdites) can cause severe vomiting and diarrhea. Some species may not be deadly but can still cause unpleasant symptoms or allergic reactions. The safest approach is to never eat any mushroom from your yard unless you have carefully identified it as an edible species using reliable resources. If you have young children or pets, it’s a good idea to remove and dispose of any unknown mushrooms from your yard to prevent accidental ingestion.

Is it easy to tell if a mushroom is poisonous just by looking at it?

No, it is not easy to determine if a mushroom is poisonous just by looking at it. Many poisonous mushrooms have a benign or even attractive appearance that belies their toxic potential. For example, the Destroying Angel is a pure white mushroom that looks harmless and even edible to an untrained eye. The Death Cap often has a pleasant smell and an unremarkable appearance that doesn’t hint at its lethal nature.On the other hand, some edible mushrooms can appear more suspicious, with unusual colors or textures that might seem off-putting. The Hideous Gomphidius (Gomphidius glutinosus), for example, is a slimy orange mushroom, but is actually an edible species.

Factors like the age and condition of the mushroom can also make identification more difficult, as key identifying features may change or degrade over time. The only reliable way to identify a mushroom as poisonous or safe to eat is by carefully examining all of its features and comparing them to reliable reference sources. Foraging with an experienced guide or joining a mycological society to learn from experts is highly recommended for anyone interested in collecting wild mushrooms for consumption.