Upstate New York Mushroom Identification: Discovering Diverse and Edible Mushrooms

New York is home to a wide variety of edible mushrooms, from the savory chicken of the woods to the delicate chanterelle. Whether you’re a seasoned forager or just starting to explore the world of wild mushrooms, this article will guide you through the best spots to find these delectable fungi in upstate New York. We’ll also discuss how to identify common edible mushrooms and provide tips for safe and sustainable foraging.

What are the most common edible mushrooms found in New York?

New York’s diverse forests and ecosystems provide ideal habitats for a wide range of edible mushrooms. Some of the most common varieties include:

• Chicken of the Woods (Laetiporus sulphureus): This bright orange mushroom grows in shelf-like formations on dead or dying hardwood trees, particularly oak. It has a texture similar to chicken and a mild, slightly sweet flavor.
• Oyster Mushrooms (Pleurotus ostreatus): These mushrooms grow in clusters on dead hardwood trees and have a delicate, slightly briny flavor. They come in a variety of colors, including gray, yellow, and pink.
• Puffballs (Calvatia and Lycoperdon species): These round, white mushrooms can range in size from a golf ball to a soccer ball. When young, they have a mild, slightly nutty flavor and a spongy texture.
• Chanterelles (Cantharellus species): These golden-yellow mushrooms have a distinctive funnel shape and a fruity, slightly peppery flavor. They grow on the ground in hardwood forests, often near oak and beech trees.
• Lion’s Mane (Hericium erinaceus): This unusual-looking mushroom has long, cascading white spines that resemble a lion’s mane. It grows on dead hardwood trees and has a texture similar to crab meat.

Where are the best spots to find edible mushrooms in upstate New York?

Upstate New York is home to vast expanses of hardwood forests, making it an ideal location for mushroom foraging. Some of the best spots to find edible mushrooms include:

1. Adirondack Mountains: The Adirondacks are known for their diverse forests and abundant mushroom populations. Look for chicken of the woods, oyster mushrooms, and chanterelles in mixed hardwood forests, particularly those with oak and beech trees.
2. Catskill Mountains: The Catskills are another prime location for mushroom foraging, with a variety of habitats ranging from low-elevation hardwood forests to high-elevation spruce-fir forests. Look for puffballs in open fields and meadows, and chanterelles in mixed hardwood forests.
3. Finger Lakes region: The Finger Lakes region is known for its rolling hills and diverse forests. Look for chicken of the woods and oyster mushrooms on dead hardwood trees, particularly in areas with oak and maple.
4. Allegany State Park: This large state park in western New York is home to a variety of mushroom species, including chicken of the woods, oyster mushrooms, and lion’s mane. Look for these mushrooms on dead hardwood trees and stumps.
5. Green Lakes State Park: Located near Syracuse, this park is known for its unique geological features and diverse forests. Look for chanterelles and puffballs in the hardwood forests surrounding the lakes.
6. Letchworth State Park: Known as the “Grand Canyon of the East,” Letchworth State Park is home to a variety of mushroom species, including chicken of the woods and oyster mushrooms. Look for these mushrooms on dead hardwood trees and stumps in the park’s forests.

How can I safely identify edible mushrooms in the wild?

While foraging for wild mushrooms can be a rewarding and delicious hobby, it’s important to exercise caution and only consume mushrooms that have been positively identified by an expert. Some poisonous mushrooms can closely resemble edible varieties, and ingesting even a small amount can cause serious illness or death.To safely identify edible mushrooms in the wild, follow these tips:

• Invest in a reliable field guide specific to the region where you’ll be foraging. Look for guides with detailed descriptions and clear photographs of each mushroom species.
• Join a local mycological society or attend a guided foraging tour led by an experienced mushroom expert. These organizations often offer workshops and classes on mushroom identification and safe foraging practices.
• Learn to identify the key features of each mushroom species, including the cap shape and color, gill structure, stem characteristics, and any distinctive odors or textures.
• Always collect the entire mushroom, including the base of the stem, to ensure accurate identification. Avoid picking mushrooms that are past their prime or show signs of decay.
• If you’re unsure about the identity of a mushroom, don’t eat it. It’s better to err on the side of caution than risk consuming a potentially poisonous species.

What are some common poisonous mushrooms to avoid in New York?

While New York is home to many delicious edible mushrooms, it’s also important to be aware of the poisonous species that grow in the region. Some of the most common poisonous mushrooms to avoid include:

• Destroying Angels (Amanita bisporigera and A. virosa): These white mushrooms closely resemble edible button mushrooms and puffballs, but they contain deadly toxins that can cause liver and kidney failure.
• False Morels (Gyromitra esculenta and G. infula): These mushrooms have a wrinkled, brain-like cap and can be mistaken for true morels. They contain a toxin called gyromitrin, which can cause severe gastrointestinal distress and even death.
• Jack-O-Lantern Mushrooms (Omphalotus illudens): These bright orange mushrooms grow in clusters on dead hardwood trees and can be mistaken for chanterelles. They contain a toxin that causes severe gastrointestinal distress and can make the mushrooms glow in the dark.
• Green-spored Lepiota (Chlorophyllum molybdites): This large, white mushroom has a scaly cap and can be mistaken for edible parasol mushrooms. It contains toxins that cause severe gastrointestinal distress and can be fatal in large doses.

What are some sustainable foraging practices to follow?

When foraging for wild mushrooms, it’s important to follow sustainable practices to ensure the long-term health of the fungal populations and their ecosystems. Some tips for sustainable foraging include:

• Only collect mushrooms that you plan to eat or use for identification purposes. Avoid picking mushrooms just for the sake of collecting them.
• Use a knife or scissors to cut the mushroom at the base of the stem, leaving the underground mycelium intact. Avoid pulling or ripping the mushroom out of the ground, as this can damage the fungal network.
• Carry your mushrooms in a woven basket or mesh bag to allow the spores to disperse as you walk through the forest. This helps to promote the spread of the fungus and ensure future harvests.
• Avoid foraging in areas that are ecologically sensitive or have been heavily impacted by human activity, such as near busy trails or in recently logged forests.
• Be respectful of private property and obtain permission before foraging on someone else’s land.

What are some delicious ways to prepare and cook wild mushrooms?

Once you’ve safely identified and collected your wild mushrooms, it’s time to enjoy their delicious flavors and textures in the kitchen. Some popular ways to prepare and cook wild mushrooms include:

• Sautéing: Heat a small amount of butter or oil in a skillet over medium-high heat. Add sliced or chopped mushrooms and cook until they release their liquid and begin to brown, stirring occasionally. Season with salt, pepper, and any desired herbs or spices.
• Grilling: Brush whole or sliced mushrooms with oil and season with salt and pepper. Grill over medium-high heat until tender and lightly charred, turning occasionally.
• Roasting: Toss whole or sliced mushrooms with oil, salt, and pepper. Spread in a single layer on a baking sheet and roast in a preheated 400°F (200°C) oven until tender and lightly browned, stirring occasionally.
• Soup: Simmer chopped mushrooms in broth or stock with vegetables, herbs, and spices to make a hearty and flavorful soup. Puree a portion of the soup to create a creamy texture, if desired.
• Risotto: Sauté chopped mushrooms with onions and garlic, then stir into a creamy risotto made with Arborio rice, broth, and Parmesan cheese.

What are some other interesting facts about mushrooms in New York?

• New York is home to over 3,000 species of fungi, including both edible and poisonous varieties.
• The giant puffball (Calvatia gigantea) is one of the largest edible mushrooms found in New York, with some specimens reaching up to 20 inches (50 cm) in diameter and weighing over 20 pounds (9 kg).
• Some mushrooms, such as the bioluminescent honey mushroom (Armillaria mellea), can glow in the dark due to a chemical reaction in their cells.
• Mushrooms play a vital role in forest ecosystems by breaking down dead organic matter and recycling nutrients back into the soil. They also form symbiotic relationships with trees, helping them to absorb water and nutrients from the soil.
• The Catskill Mountains are home to a unique variety of mushroom called the Catskill Candy Cap (Lactarius camphoratus), which has a distinct maple syrup odor and flavor. These mushrooms are sometimes used to flavor ice cream and other desserts.

What should I do if I suspect I’ve ingested a poisonous mushroom?

If you suspect that you or someone else has ingested a poisonous mushroom, seek medical attention immediately. Call your local poison control center or emergency services, and be prepared to provide information about the mushroom, including a description of its appearance and where it was found.Symptoms of mushroom poisoning can vary depending on the species and the amount consumed, but may include:

• Nausea and vomiting
• Abdominal pain and diarrhea
• Dizziness and confusion
• Seizures and hallucinations
• Liver and kidney failure

Do not attempt to treat mushroom poisoning at home, as some toxins can cause severe and potentially fatal damage to the body’s organs.

Frequently Asked Questions About Mushrooms in New York

How do I identify a certain mushroom?

Identifying mushrooms can be a tricky task, as many species look similar and some poisonous varieties can closely resemble edible ones. To safely identify a mushroom, it’s important to consult a reliable field guide specific to your region and to learn the key features of each species, such as the cap shape and color, gill structure, stem characteristics, and any distinctive odors or textures. Joining a local mycological society or attending a guided foraging tour led by an experienced mushroom expert can also help you learn how to properly identify mushrooms in the wild. Remember, if you’re ever unsure about the identity of a mushroom, it’s best to err on the side of caution and avoid consuming it.

Does fly agaric grow in New York?

Yes, fly agaric (Amanita muscaria) does grow in New York. This iconic mushroom, known for its bright red cap with white spots, is commonly found in the state’s coniferous and mixed forests, particularly near pine, spruce, and hemlock trees. However, it’s important to note that fly agaric is poisonous and should never be consumed. While it has been used in traditional medicine and spiritual practices in some cultures, ingesting this mushroom can cause severe gastrointestinal distress, hallucinations, and even death in some cases.

What is the most common mushroom in North America?

The most common mushroom in North America is the white button mushroom (Agaricus bisporus), which is widely cultivated and sold in grocery stores. In the wild, some of the most commonly found mushrooms include the chanterelle, the oyster mushroom, and various species of puffballs and boletes. The specific types of mushrooms you’ll encounter will depend on factors such as the season, the local climate and habitat, and the tree species present in the area.

What is the yellow mushroom in NYS?

There are several species of yellow mushrooms that grow in New York State, but one of the most distinctive is the chicken of the woods (Laetiporus sulphureus). This bright yellow to orange mushroom grows in shelf-like formations on dead or dying hardwood trees, particularly oak. It gets its name from its texture, which is said to resemble that of chicken meat. Chicken of the woods is considered a choice edible mushroom, but it should only be consumed if it has been properly identified and is not growing on potentially toxic substrates such as yew or hemlock.

What is the rarest mushroom in North America?

The rarity of a mushroom species can be difficult to determine, as many factors can influence its distribution and abundance, such as habitat loss, climate change, and over-harvesting. However, some mushrooms are considered rare or uncommon due to their specific growing requirements or limited geographic range. One example is the American matsutake (Tricholoma magnivelare), a highly prized edible mushroom that grows in association with certain conifer trees in the Pacific Northwest. Another is the devil’s cigar (Chorioactis geaster), a bizarre-looking fungus that is found only in a few isolated locations in Texas and Japan. While these mushrooms may be sought after by collectors and enthusiasts, it’s important to remember that foraging for rare species can have negative impacts on their populations and should only be done with great care and respect for the environment.