10 poisonous mushrooms to watch out for in Britain - Gardening Gardening Previous slide Next slide 1 of 10 View All Skip Ad Amanita phalloides (death cap) One of the world’s deadliest mushrooms, death caps are said to have been behind the death of the Roman emperor Claudius in 54AD. Although they taste pleasant and resemble many safer varieties of mushroom, just 1oz is enough to kill a human. In 2013, an inquest heard that a woman died after adding them to soup . Credit: Alamy 10 Most Poisonous Mushrooms | Planet Deadly 8 December 3, 2013 Everybody knows that for most of us going into the woods to pick and eat a random selection of toadstools and mushrooms is pretty much like playing Russian roulette – it’s been drummed into us since we were reading fairy tales. The point is unless you are an absolute expert on gathering mushrooms you should probably steer well clear. But, I hear you say, isn’t it the red ones with white spots to watch out for?! Well that’s one type to avoid, and they will make you pretty ill.

The one’s that will really do some damage look pretty unthreatening, often just like the edible ones. One estimate I read puts the number of cases of mushroom poisonings at between 6-7,000 cases a year in the USA alone. Whilst the fatality rate is a fraction of a percent many do experience serious poisoning symptoms. Many of these cases are children but there are plenty involving adults, and in extreme cases entire families have been poisoned. In total there are about 30 species of mushroom that have proven consistently fatal to humans, many of which are related. In addition there are a further 20 that have on occasions been known to cause death. The list below includes those responsible for killing the most people or with the greatest potential to do harm. 10. Fly Agaric (Amanita muscaria) Photo: H. Krisp / License The fly agaric is the iconic toadstool of children’s fairy tales. Instantly recognisable with its bright red cap and white spots you would have to be an idiot to eat one of these! Or a child or pet.

Whilst you can imagine why a kid may eat one of these it is less clear why dogs (and occasionally cats) seem to have a taste for them. Unfortunately fly agaric is even more poisonous to these animals and invariably lethal. The main toxic agents in Amanita muscaria are muscimol and ibotenic acid. These act on the central nervous system causing loss of coordination, alternating agitation and sleep, nausea and in some cases hallucinations. The effects kick in after around one hour but are rarely fatal. One of the biggest risks is due to the crazy behaviour exhibited when intoxicated. Something that didn’t escape the ancients who used these in rituals. 9. Angel Wing (Pleurocybella porrigens) Found throughout the Northern Hemisphere angel wing gets its name firstly from how it looks and secondly because eating it gives a good chance of sending you heaven-bound. The angel wing was at one time considered edible and it seems that for many years there were no reported poisonings from eating it. That changed in 2004 when nearly 60 people became ill after eating them across Japan. Out of these 17 died during the following six weeks.

In a further case in 2009 a 65-year-old man died of encephalopathy (brain disease) after eating angel wings. It is worth pointing out that many of those who died had pre-existing kidney or liver problems. The mode of toxicity isn’t well understood in this fungus but a unique amino acid has been identified that kills the brain cells of lab animals. It is also possible that the fungus contains elevated levels of cyanide . 8. Deadly Dapperling (Lepiota sp. ) The name is a bit of a give away with this one. This small, tasty looking mushroom and many of the Lepiota family, contain the deadly amatoxin which is capable of destroying the liver. It is this toxin that is responsible for 80-90% of all mushroom poisoning deaths. The fatality rate from ingesting amatoxins is around 50% if untreated and still 10% with treatment. The initial symptoms are gastrointestinal-intestinal distress but death may take some time and result from liver failure. It is found in conifer forests throughout Europe and North America and has been responsible for several deaths over the years.

Other members of the family include the equally delicious sounding deadly parasol. 7. Podostroma Cornu-damae Photo: Kouchan / License These funky looking Japanese fungi shout “Don’t eat me”! Well to me anyway. Obviously not to the folk of Japan though. I suppose they are already slightly fatalistic about their food, expecting to die every time they have a bit of puffer fish. Apparently this fungus looks like young Ganoderma lucidum and is only eaten in error though. The main toxins in these fungi are trichothecene mycotoxins which have particularly unpleasant effects and may cause death within a matter of days. The symptoms are system wide and can affect all organs, primarily liver, kidneys and brain. There is also a depletion of blood cells, peeling of skin off the face and hair loss making it look like the victim is suffering from radiation poisoning (or leukemia). 6. Conocybe Filaris Photo: 414n / License This mushroom is commonly found on lawns and is native to the Pacific Northwest region of the US. Whilst it doesn’t look immediately inviting as a snack its appearance in gardens brings it into closer proximity with people than many other mushrooms.

The other factor in accidental poisoning with this mushroom is the alleged similar appearance to the Psilocybes mushroom, also known as magic mushrooms. However, taking one of these could lead to the mother of all bad trips. This fungus is known to contain the particularly deadly amatoxin which if ingested can cause irreparable liver damage. 5. Deadly Webcap (Cortinarius rubellus) Photo: Danny Steven S. / License Another deadly mushroom with a deadly name. The webcap is a particularly innocuous looking mushroom similar in appearance to many edible species. In fact it is incredibly poisonous and eating it will possibly kill you; if not within weeks at a later date when your kidneys pack in. This is what happened in the case of The Horse Whisperer author Nicholas Evans. Along with his wife and two other guests they ate deadly webcaps that they had collected mistaking them for something edible. Whilst they all survived Evans was put on kidney dialysis and all were told they would need kidney transplants in the future. They were lucky. The toxin orellanine is very potent, up there with arsenic and with no known antidote. It is said that one can be poisoned just by tasting and spitting out a small piece of this mushroom.

Besides kidney failure other symptoms of the poisoning are reportedly flu-like. They don’t appear for several days and can go on for weeks. 4. Autumn Skullcap (Galerina marginata) Photo: Lebrac / License The autumn skullcap, now there is a name that shouts “Eat me!”. They grow on dead wood and are found throughout the world; as far north as the Arctic and as far south as Australia. As with many other poisonous mushrooms the skullcaps look similar to other, edible species. In this case they may be confused with honey fungus, sheathed woodtuft and velvet foot amongst others. So the message here is if you do not know exactly what you are doing, there is a good chance you will die! The active ingredient here is yet again the infamous amatoxin. So if you value your liver function steer clear of the autumn skullcap. 3. False Morel (Gyromitra esculenta) With all the ridiculous names given to mushrooms and fungus here is one that absolutely screams out for one – “The human brain fungus“! But no, for some reason they named it false morel, which it doesn’t really look like.

Obviously something as delicious looking as a human brain is not going to go uneaten. And it doesn’t. The false morel is a popular delicacy in Scandinavia and Eastern Europe. But isn’t it deadly poisonous? Well yes, but no. If eaten raw there is a good chance you will die horribly. If not cooked properly there is also a chance you will die. However, cook it right and I’m sure it tastes great. The toxin here is gyromitrin which becomes monomethylhydrazine (MMH) after you eat it. This toxin will primarily affect the liver but also the nervous system and sometimes the kidneys. Symptoms such as diarrhea and vomiting will appear within hours and are followed by dizziness, lethargy and headache. In the worst case this will end in a coma and death within the week. The false morel can be found in conifer woodlands throughout Europe and North America. 2. The Destroying Angels Photo: Stefan Holm If this mushroom had its name written on it absolutely no one in their right mind would f**k with it! The Destroying Angel, that just screams “Eat me and you will die!”.

And this pretty much sums up these members of the genus Amanita. They contain lethal doses of amatoxins and are responsible for a large proportion of all mushroom related deaths. The initial symptoms of cramps, delirium, convulsions, vomiting and diarrhea appear with a day of ingestion. Unfortunately, by this time the toxins may have been absorbed causing irreversible destruction of the kidney and, particularly, liver tissue. At this point a liver transplant may be the only option if the patient is to survive. 1. Death Cap (Amanita phalloides) Related to the Destroying Angels is the similarly appealing sounding death cap. It is this mushroom that has been responsible the majority of human deaths both accidental and on purpose. The death cap has a long history and is associated with the deaths of a number of notable victims including the Roman Emperor Claudius, a pope and a Russian tsar. The deathcap is native to Europe where it is found in forests, commonly under oak trees. It is similar to several edible mushrooms, most notably the paddy straw mushroom which is eaten throughout Asia. For this reason it has caught out several unwary immigrants from Asian countries where it does not grow.

The primary toxic agent is α-amanitin (amatoxin). As mentioned this causes irreversible damage to the liver and kidneys. It is estimated that 30 grams (1oz) or approx. half a mushroom is enough to kill an adult. It seems that many of the reported poisoning incidents involve whole families; in 2006 a Polish family of three ate death caps. One died and the two survivors required liver transplants. In such cases it seems that victims have a 50% chance of survival as was the case with four people celebrating New Years in Australia and a more recent case involving a couple in the UK. Unlike some of the other fungus on this list the toxicity of the death cap remains unchanged if they are cooked, dried or frozen. Bon appetite! 7 of the World’s Most Poisonous Mushrooms | Britannica.com 7 of the World’s Most Poisonous Mushrooms Editor Picks: Exploring 10 Types of Basketball Movies © Dariusz Majgier/Shutterstock.com Although only a few of the 70-80 species of poisonous mushrooms are actually fatal when ingested, many of these deadly fungi bear an unfortunate resemblance to edible species and are thus especially dangerous.

Read on to learn more about these terrifyingly lethal mushrooms. 7Death Cap (Amanita phalloides) © Dariusz Majgier/Shutterstock.com Perhaps the deadliest of all mushrooms, the death cap is found throughout Europe and closely resembles edible straw mushrooms and caesar’s mushrooms. Its heat-stable amatoxins withstand cooking temperatures and quickly damage cells throughout the body. Within 6 to 12 hours after consumption, violent abdominal pain, vomiting, and bloody diarrhea appear, causing rapid loss of fluid from the tissues and intense thirst. Signs of severe involvement of the liver, kidneys, and central nervous system soon follow, including a decrease in urinary output and a lowering of blood sugar. This condition leads to coma and death in more than 50 percent of the incidents. Notable deaths include Pope Clement VII, who died of accidental death cap poisoning in 1534, and possibly Roman Emperor Claudius in 54 CE. 6Conocybe filaris blickwinkel/Alamy Conocybe filaris is an innocent-looking lawn mushroom that is especially common in the Pacific Northwest. Featuring the same mycotoxins as the death cap mushroom, C. filaris is potentially fatal if eaten.

The onset of gastrointestinal symptoms often occurs 6-24 hours after the mushrooms were consumed, frequently leading to an initial misdiagnosis of food poisoning or the stomach flu. The patient may appear to recover, only to suffer from a life-threatening reappearance of the gastrointestinal distress, coupled with liver and kidney failure. 5Webcaps (Cortinarius species) © Kesu/Fotolia The two species of webcap, the deadly webcap (Cortinarius rubellus) and the fool’s webcap (Cortinarius orellanus), are very similar in appearance to both each other and to a number of edible varieties. These mushrooms feature a poison known as orellanin, which initially causes symptoms similar to the common flu. Orellanin has an insidiously long latency period and may take 2 days to 3 weeks to cause symptoms, often leading to a misdiagnosis. The toxin ultimately causes kidney failure and death if left untreated. In 2008, English author Nicholas Evans mistakenly collected and served webcap mushrooms to his relatives, resulting in hospitalization for four of them. He, his wife, and his brother-in-law all required kidney transplants as a result of the poisoning.

4Autumn Skullcap (Galerina marginata) © Thomas Brandt/Fotolia Common throughout the Northern Hemisphere and parts of Australia, Galerina marginata is a gilled, wood-rotting mushroom with the same amatoxins as the death cap mushroom. Ingestion causes diarrhea, vomiting, hypothermia, and liver damage, and can result in death if left untreated. While it is not especially similar to edible species, several deaths and poisonings have been attributed to collectors mistaking the autumn skullcap for hallucinogenic Psilocybe mushrooms. 3Destroying Angels (Amanita species) Mary W. Ferguson The destroying angels are actually several species of all-white mushrooms in the genus Amanita. These incredibly toxic fungi are very similar in appearance to edible button mushrooms and the meadow mushrooms, and have been collected by mistake on numerous occassions. One of these species, Amanita bisporigera, is considered to be the most toxic North American mushroom. Symptoms take 5 to 24 hours to appear and include vomiting, delirium, convulsions, diarrhea, liver and kidney failure, and often lead to death.

2Podostroma cornu-damae Image Republic Inc./Alamy This rare fungus is native to Asia and has been responsible for a number of fatalities in Japan and Korea. Its red fruiting bodies contain potent toxins known as trichothecene mycotoxins and can cause multiple organ failure in those unlucky enough to consume them. Symptoms of poisoning include stomach pain, peeling skin, hair loss, low blood pressure, liver necrosis, acute kidney failure, and result in death if left untreated. 1Deadly Dapperling (Lepiota brunneoincarnata) Poppy/Alamy The deadly dapperling is a gilled mushroom known to contain amatoxins. Widely distributed throughout Europe and parts of Asia, the mushroom is fairly innocuous and has been mistaken for edible varieties, though poisonings are not very common. Accidental consumption leads to severe liver toxicity and can have lethal consequences if immediate treatment is not received. Death cap videos, photos and facts - Amanita phalloides | ARKive Top Death cap biology Fungi are neither plants nor animals but belong to their own kingdom.

They are unable to produce their own food through the process of photosynthesis , as plants do; instead they acquire nutrients from living or dead plants, animals, or other fungi, as animals do. In many larger fungi (lichens excepted) the only visible parts are the fruit bodies , which arise from a largely unseen network of threads called 'hyphae'. These hyphae permeate the fungus's food source, which may be soil, leaf litter, rotten wood, dung, and so on, depending on the species (5) . The death cap grows either singly or in groups, and typically occurs between July and October in Europe and North America, and from March to July in South Africa (4) . This deadly species contains two types of toxins. The effects of consuming even small amounts include initial dehydration, nausea and vomiting, followed (up to three days later) by severe kidney and liver damage, resulting ultimately in coma and death. There is no specific antidote for cases of poisoning, and treatment, if delayed, may require liver transplantation (6) . Top Death cap range Found throughout much of Europe, where its status is variable, but is more common towards the south.

It occurs in New Zealand, and also North America and South Africa, with oak trees imported from Europe (4) . Fungi: mushrooms, toadstools identification, fungus forays, science Slime Moulds (not truly fungi!) Experienced fungus forayer? Pictures, descriptions, taxonomic history, habitat and distribution information on more than 600 fungi species are available via our Sortable Index Table... New to fungus forays? Our Picture Gallery Identification Guide is an easy way to investigate the main fungi families and most commonly encountered species. Alternatively, make use of our Top Twenty shortlists (below) and other Fungus Foray topics to help you get started quickly and safely: What are Fungi? The kingdom of fungi is one of the most obvious but least understood of the many (at least six, and some scientists suggest almost twice that number) kingdoms of Life on Earth. The reasons are largely cultural: for centuries fungi were treated as the work of evil spirits, elves or witches; they we - Classed as 'excrescences of the earth - effectively mineral rather than animal or vegetable (the only two kingdoms of life accepted as such until recent times.

Nowadays we know that fungi and neither animals nor vegetables, but they pre-date both in evolutionary terms; and when you begin taking an interest in fungi you soon discover just how fascinating they are. Fungi have no chlorophyll to convert the sun's energy into food; they have to rely on other plant and animal material, and they use enzymes to dissolve their food. In many ways, fungi are more closely related to animals than to plants. Toadstools and mushrooms (there is no clear distinction between these two terms) may rot away after a few days, but they are just the fruiting bodies connected to long-lived underground fungal threads, called hyphae. The hyphae combine to form a mycelium, sometimes in the form of an expanding disc. Some types of mycelia can live for hundreds or even thousands of years. A 'fairy ring' consists of fruiting bodies emerging around the edge of a mycelial disc that expands from its point of origin. The diameter of the ring gives a rough guide to the age of the fungal organism (the underground mycelium, that is - not the mushrooms, which are merely its fruitbodies).

At one time there was the norm to refer to edible cap-and-stem fungi as mushrooms and all poisonous, inedible or doubtful ones as toadstools. The trouble was, fungi were distrusted by nearly everyone, and very few of the edible and wholesome fungi were categorised as mushrooms. Also significant is the fact that most fungi are neither good to eat nor poisonous: they are simply inedible - in the same way that cardboard cannot really be - Classed as good to eat even when its manufacturing process is such that it contains nothing that is toxic to human beings. Given the remarkably rapid appearance of quite large fruit bodies, which could emerge and change the landscape overnight following rain, it is understandable that fungi have long been treated with suspicion. The implication is that these 'toadstools' have something to do with darkness and evil. The term 'toadstool' has very little real significance today. Even the words 'Mushroom' and 'fungi' need to be qualified with edible, inedible, hallucinogenic or poisonous if you really want to ensure that the message is clear and unambiguous.

TOP TWENTY woodland and grassland fungi you are likely to find in Britain, Ireland and mainland northern Europe: Woodland Fungi Fungal Diversity: How many fungi species are there? The biological kingdom of fungi is enormous, containing at least a million species and perhaps ten times that number. Fewer than 100,000 species (17,000 in Britain) have so far been described scientifically and given binomial (Genus + species) names. As well as the familiar fungus 'fruitbodies' - grassland and woodland mushooms, toadstools, brackets etc,- the fungal kingdom includes yeasts used in brewing and baking, moulds that grow on rotting fruit and vegetables, and rusts that infect not only greenhouse tomatoes but also all sorts of other plants in the natural environment. Large fungi represent only a tiny part of the kingdom of fungi; the vast majority of species either do not produce visible fruitbodies or produce fruitbodies that are so small that they are rarely seen except by fungal scientists (mycologists). Although they do not look at all like the mushrooms that most people are familiar with, it is tiny fungi that cause the human infections referred to as ringworm and athlete's foot.

Identifying Fungi How can I Identify Mushrooms and other Fungi with Confidence? To look up details of a fungus species for which you know either the scientific name or the common name just go straight to our Sortable Index Table and select either ' Sort by Scientific Names ' or ' Sort by Common Names '. But if you have a mushroom that you don't recognise, then detective work will be necessary - and it can be great fun, too... No one can identify all of the fungi they find - even world-class experts struggle sometimes, either because a specimen is misleadingly 'non-typical' or immature or so old that key identifying features are not visible, or because they don't have enough specialist knowledge/information about that particular kind of fungus. Beginners should certainly specialise: start by concentrating on large, colourful, easily recognised and commonly occurring fungi such as those in the Cantharellus genus and the Amanita genus. There are some very distinctive mushrooms in various other groups too - for example several of the waxcaps (Hygrocybe species) and boletes (Boletus, Leccinum and Suillus species, for example) are fairly easy to identify in the field without microscopic examination.

On the other hand, groups such as Cortinarius, Entoloma and Inocybe are fiendishly difficult and a high proportion of them require examination of cap, gill and stem features using a high-powered microscope combined, in some instances, with chemical tests. Microscopy is great fun, but it's not essential to own such expensive gear to enjoy finding and learning about fungi. A Beginners' Guide to Identifying Fungi The most common 'types' (biological families, in most instances) of fungi can be selected via thumbnail images on our Picture Gallery Identification Guide index... Once you have selected a particular type or group of fungi, you will be taken to the relevant Picture Gallery, where thumbnail pictures help you to narrow down the possibilities. For example you might select the family Amanitaceae... Within the Gallery of Amanita species thumbnail pictures you might see a red-capped mushroom with white spots that looks rather like a mushroom that you have found and are trying to identify.

Selecting that species takes you to a Species Page that contains a detailed description, identifying features, many more pictures, historical information, etymology (the meaning behind the latinised scientific name) and other useful information about the Fly Agaric mushroom Amanita muscaria... There is also a drop-down menu via which you can get directly to picture galleries of the most popular 'types'. Do not try to identify mushrooms from appearance alone. Appearances vary greatly from sample to sample, and there are often lookalikes that can only be separated by assessing texture, smell, dimensions, shape of gills (if any) and so on. The descriptions are detailed because without the fine details identification is at best doubtful and at worst dangerous. For every species featured and illustrated in our Identification Guide pages you will find detailed descriptions, habitat and close-up pictures, and where necessary photomicrographs taken using a microscope and suitable chemicals to dye and make more prominent the key identifying features. But if your interest is in fungi for food, we have advice on what we call the 'Magnificent Seven' - wild woodland and grassland mushrooms that are easy to identify and great to eat - plus advice on a few of the deadly poisonous fungi that you really must learn to identify...

and avoid! Advanced Identification Techniques As you become more experienced you will want to use scientific 'keys', and generally these are published as specialist books for various groups (known as genera) of fungi. Some of the most useful specialist texts are listed on the various species pages. After using a key, it is still necessary to check the fine details, and if they do not match up then either the fungus you have found is not known to the author of the key or - and it happens a lot - you have made a mistake and need to rerun the keying process... or maybe you have found a fungus species that is new to science; that happens too! Microscopic examination and/or chemical tests are necessary to identify some of the more difficult type of fungi. See our introductory guide to microscopy and the use of chemical reagents and stains... The roles and importance of fungi Everywhere there is water there are also fungi. Most fungi live on land, but a few live permanently in water. In grassland and woodland habitats fungi play key roles - without them most plants could not grow vigorously - indeed orchid seeds can germinate only when 'infected' by particular types of fungi. Not all fungus-plant interactions are mutually beneficial.

Some fungi are parasites, feeding on, and in some instances killing their hosts. Foresters fear infection of their plantations by certain virulently parasitic fungi, such as Honey Fungus Armillaria mellea (left). Many more species act as waste recyclers, breaking down dead wood and leaves into simpler compounds that living plants can use as food. Just a few of the many other Uses and Benefits of Fungi We now know that over 95% of plants live in symbiosis with fungi, via what are called mycorrhizal interactions. (The fungi link to and act as extensions of - in some instances actually invading the cells of - the fine rootlets of trees, orchids and most other plants.) The role of fungi as natural recyclers of dead plant and animal material is crucial to the survival of all other forms of life on Planet Earth. Apart from a few bacteria, fungi are the only thing that consumes the tough lignin material contained in dead wood. We derive many other benefits from fungi. Since the discovery of Penicillin (which was developed from a Penicillium fungus species) most other antibiotics come from fungi, at least originally.

Now that superbugs such as MRSA (methicillin resistant Staphylococcus aureus) are becoming immune to our current range of antibiotics new medicines are required, and almost certainly they too will be derived from fungi. While some fungi cause crop diseases, others can be used in biological control of far more serious crop pests. Contaminated land is also being brought back into useful production by first introducing soil fungi, which break down toxins into simpler and less harmful chemicals. Some kinds of polypores have been used in dyeing of fabrics and for drying fishermen's artificial flies. The list of uses for fungi seems almost endless. Oh yes... and for aesthetic value (beauty) their form and colour diversity certainly rival flowers! The list of benefits we derive from fungi also goes on and on. One thing, however, could not go on without fungi, life on Earth would be impossible not just for us but for most other creatures with the possible exception of bacteria! Mycology, Fungal Taxonomy and Conservation Legislation The Science of Fungi The binomial system devised by Carolus (Carl) Linnaeus, is explained in our section covering the naming conventions and rule s.

Brief biographies of famous mycologists are a valuable addition, and Red Data List information from many countries as well as the implications of UK and EU legislation - Wildlife and Countryside Act; Countryside and Rights of Way Act (CROW Act); Habitats Directive; and explanations of site designations such as SSSI, Ramsar, SAC and SPA are also included. Our Search facility will take you to the relevant pages. What else? We also have pages on how to plan and organise a fungus foray ; fungal microscopy, fungus quizzes and more... More about Fungi on First-Nature.com Our identification guide has features of mushrooms, toadstools, puffballs, brackets and crust fungi in the - Class Basidiomycota (basidiomycetes) as well as cup and flask fungi from the Ascomycota (ascomycetes). In the gilled mushroom section learn about the Agaricaceae, which includes edible fungi such as Agaricus arvensis, the Horse Mushroom; Agaricus campestris (left), the Field Mushroom, and woodland species such as Agaricus silvicola, Agaricus silvaticus, and Agaricus augustus - the Prince.

Supermarket mushrooms also belong here, and they include Agaricus bisporus, the well-known button mushroom, as well as Portabello Mushrooms and Chestnut Mushrooms, all variations on the same theme. Lepiota or dapperling mushrooms and Macrolepiota or parasol mushrooms, notably Macrolepiota procera, also belong in the Agaricaceae. Macrolepiota rhacodes is now known as Chlorophyllum rhacodes, having moved genus as also have other members of the same group. Lepiota cristata is an example of a dapperling; it used to be known as the stinking parasol. Various of the puffballs, Lycoperdon perlatum and relatives, including the Giant Puffball Calvatia gigantea, are now considered to be members of the Agaricaceae; they were formerly grouped with earthballs and stinkhorns in a mixed bag known as gasteromycetes or stomach fungi. Coprinus comatus, the Shaggy Inkcap, is now recognised as an Agaricaceae member, so most other inkcaps have been moved to the genera Coprinopsis and Coprinellus.

We quote common synonyms. The Amanita fungi, which we categorise as the family Amanitaceae, are by some authorities included in the family Plutaceae, along with Pluteus and Volvariella species. Amanita caesarea (left) occurs in southern Europe and is a prized edible mushroom. Deadly poisonous amanitas include the Deathcap, Amanita phalloides; and Destroying Angel, Amanita virosa. Most famous is Amanita muscaria, the Fly Agaric - a hallucinogenic mushroom that must therefore be treated as poisonous. On the subject of toxins and hallucinogens, Psilocybe semilaceata, the Magic Mushroom, contains Psilobin and Psilocybin, which are hallucinogenic substances; so do many other gilled fungi. Grisettes are also Amanita species, the most common being Amanita fulva, Amanita crocea and Amanita vaginata. Other mushrooms in the group include False Deathcap, Amanita excelsa (synonym Amanita spissa), and Blusher, Amanita rubescens.

Armillaria gallica (left), the so-called Humongous Fungus (read about it in Fascinated by Fungi , Pat O'Reilly's new book about fungi) and Armillaria mellea, the Honey Fungus, are just two of a complex of related species that are serious parasites and damage forests. These are members of the Physalacriaceae, but until recently they were included in the Tricholomatacea, a huge family that includes many white-spored fungi of various genera including Tricholoma, Tricholomopsis (the Plums and Custard mushroom is Tricholomopsis rutilans), Deceiver, Laccaria laccata, and Amethyst Deceiver, Laccaria amethystea. All the funnels, such as Clitocybe nebularis, Clitocybe geotropa and Clitocybe gibba belong in the Tricholomatacea, as do Lepista (Blewitts) and Mycena (bellcaps) and Flammulina velutipes or Velvet Shank.

Calocybe (St George's Mushroom is Calocybe gambosa) and species from the genus Lyophyllum now belong to the family Lyophyllaceae, whereas they had been included in the Tricholomataceae for many years. Astraeus hygrometricus, the Barometer Earthstar is not a close relative of the other Geastrum species earthstars, which are grouped here with Phallus impudicus, Clathrus ruber, Clathrus archeri and other stinkhorns in a gasteromycetes group which has never had any taxonomic justification other than the convenience of grouping 'stomach fungi' together. Cyathus striatus and Crucibulum laeve are bird's-nest fungi in this group. Jelly fungi, another mixed bag within the Basidiomycota, include Auricularia auricula-judae, Jelly Ear Fungus, and Exidia, Calocera, Pseudohydnum and Tremella species. Boletales are interesting, and many are edible.

Boletus edulis (left), known as Cep, Cépe, or Penny Bun Bolete (King Bolete in the USA, and Porcini in Italy) is most highly rated. Other boletes with pores include Suillelus satanas, Boletus badius, Suillus luteus, Suillus bovinus, Leccinum scabrum and Strobilomyces strobilaceus (synonym Strobilomyces floccopus). Some boletoid fungi have gills - Gomphidius roseus, Chroogomphus rutilus and Hygrophoropsis aurantiaca are examples. Paxillus species have recently been split up, too, and DNA sequencing has provided the evidence necessary for recategorisation. Paxillus involutus is the Brown Rollrim, now known to be deadly poisonous.

Back with good edible species, we have Cantharellus cibaria and other Chanterelle mushrooms - Horn of Plenty, Craterellus cornucopioides, is one such; club fungi and some coral fungi are related - see Clavulina, Clavulinopsis and the Cauliflower Fungus Sparassis crispa. Hedgehog fungi, Hydnum repandum and Hydnum rufescens, also reside in the order Cantharellales. Certain other spined fungi belong in Boletales and Russulales, for example, so form is not a guaranteed guide to phylogeny. Wood-staining Chlorociboria aeruginascens, the Green Elfcup, is in form similar to many other cup fungi in the Ascomycota, such as Orange Peel Fungus, Aleuria aurantia, Scarlet Elfcup, Sarcoscypha coccinea and Sarcoscypha austriaca, and Bulgaria inquinans.

Many other Peziza and pezizoid species are described with images, as are Morels, Morchella esculenta, Black Morels, Morchella elata, and the False Morel, Gyromitra esculenta - the latter is not edible - as well as Helvella saddle fungi, Dead Man's Fingers - Xylaria polymorpha - and the Candle-snuff Fungus, Xylaria hypoxylon. Daldinia concentrica, Cramp Balls or King Alfred's Cakes, also belongs to this group. Even a low-powered microscope reveals a lot about these kinds of fungi. Spore analysis needs a powerful microscope - mine is trinocular and I use it for taking spore and cystidia photographs. Grassland fungi include CHEG species - Clavaria, Hygrocybe, Entoloma and Geoglossum. Waxcap fungi, written wax cap in some books and waxy caps in the USA, are colourful, and the Pink Waxcap Porpolomopsis calyptriformis (left) and Parrot Waxcap Gliophorus psittacinu s, are just two examples.

Entoloma or pinkgill species are mainly dull and difficult to identify, but there are some blue mushrooms in this group including Entoloma serrulatum, which has black-edged gills. Geoglossum species are known as Earth Tongues. Most are rare and small - hard to see in grass. Some poisonous Entoloma species occus in woodlands as well as in grasslands. Polypores and crust fungi are many and varied. Fomes fomentarius, the Hoof Fungus, also known as Tinder Fungus, grows mainly on birch trees. Another birch-specific polypore is Piptoporus betulinus, also known as the Razor Strop Fungus. Other bracket fungi, or conks, include Ganoderma lucidum, Ganoderma applanatum, Inonotus dryadeus, Fistulina hepatica, Laetiporus sulphureus, Meripilus giganteus and Phaeolus schweinitzii. Crusts are as plentiful and include Stereum hirsutum and Stereum subtomentosum.

Trametes versicolor, Turkeytail, is a pored bracket that grows in tiers, as do many more. In the webcap group, many toxic Cortinarius toadstools are described with pictures, including the deadly poisonous Cortinarius rubellus and Cortinarius orellanus. Gymnopilus junonius, Inocybe geophylla, and Galerina marginata are also poisonous. Deaths and serious poisonings including murders result from being fed fungi from this deadly bunch. Pisolithus arrhizus (left), the Dyeball, is ectomycorrhizal with many tree genera including Pinus species (pines). Russula fungi and Cortinarius, Tricholoma and Amanita all form mycorrhizas (some write mycorrhizae) with tree root systems. A mycorrhiza is a 'fungus root' - there areimages of mycorrizae on this website. Endomycorrhizas actually invade the roots; ectomycorrhizas surround the root and look like coral; see the book Fascinated by Fungi for photographs and much more information on this topic.

Acknowledgements Many of the fungi species pages include pictures supplied by generous contributors to who we are most grateful. It's not possible to mention them all, but you will see pictures provided by David Kelly, Simon Harding, Richard Shotbolt, David Harries, David Adamson, David Lawman, Steven Holden, Alistair Hutchinson, Tom Pearman, Tony Anderson, Hugh Purvis, Arnor Gullanger, Richard Haynes, Doug Collins, Nigel Kent, Penny Turner, Nathan Wilson, James Lindley, Stanislav Jirasek, Vaisey Bramley, Jochen Dahlke, Mike and Hilary Rose, Shane Templeton, Brian Broad and Bill Prince. We are also deeply indebted to Angelos Papadimitriou for several corrections and numerous valuable additions to the fungal names etymology included in these pages. Difference Between Toadstools And Mushrooms - KnowledgeNuts KnowledgeNuts Difference Between Toadstools And Mushrooms By Debra Kelly on Sunday, January 5, 2014 “[T]here is no fool-proof test that can be used for all mushrooms.

Those species of mushrooms that are edible are known to be edible because someone at one time had tried it and discovered it to be safe to eat.” — University of Hawaii In A Nutshell The terms “mushroom” and “toadstool” are purely unscientific labels applied to different varieties of fungus. While there’s no real scientific difference or definition, the two terms have come to mean different things in the common parlance. The name “toadstool” is often given to those fungi that are inedible or poisonous, while “mushroom” is generally reserved for those that are safe to eat. The Whole Bushel There’s no real, scientifically accepted difference between a mushroom and a toadstool, and the terms can sometimes be used interchangeably to refer to the same types of fungus. However, in common, non-scientific usage, the term “toadstool” is more often given to those fungi that are poisonous or otherwise inedible. This is by no means a worldwide, written-in-stone distinction, however, and shouldn’t be used to judge whether or not a mushroom is acceptable to eat.

One of the most deadly members of the fungus family, the death cap, isn’t referred to as a toadstool, but a mushroom. There are an amazing amount of different varieties of mushrooms and toadstools, but one thing you should not do is use wives’ tales (e.g., “if you can peel it, it’s safe”) as a guide to what’s harmful and what’s not. Both toadstools and mushrooms can be defined as the fruiting bodies of a fungus—that is, these are the part of the fungi that produce spores. Most of the fungus itself is underground, and the cap appears in the autumn months for most types. The only purpose of the cap is to release the fungi’s spores; the other parts of the fungi, including those that process and draw nutrients from dead and decaying matter, are underground, and we just never see them. When most people envision a toadstool or a mushroom, they tend to think of a fungi that has a defined stalk and a cap. There are other types of fungi with less traditional forms, such as the puffball, an aptly-named round, white ball fungi with no apparent stalk.

These types of rather non-traditionally formed fungi are typically referred to as mushrooms. So why have toadstools become associated with the less desirable, more deadly type of fungus? The answer is in the word itself. Toadstools were once believed to be exactly that—places that toads liked to sit. And since toads were also thought to be poisonous or carriers of disease, that quality transferred to the fungi they were said to favor. The term “toadstool” dates back to the 14th century and has also been recorded as “tadstoles.” Toadstools were also rumored to be a food source for the less-than-savory animals, sometimes called “toad’s meat,” “toad’s cap,” or “toad’s cheese.” The poisonous variety of fungi have had a variety of names over the centuries, including “wart caps” and “Devil’s droppings.” Toads were also closely associated with the Christian devil, who took the form or attributes of a toad in many old European stories from Milton’s Paradise Lost to medieval folk tales, fairy stories, and wives’ tales.

It’s important to note that names like “Devil’s droppings” are completely warranted for some of the nastier types of poisonous fungi. Many cause mild to moderate gastrointestinal distress, but some types of mushrooms can cause internal hemorrhage, kidney or liver failure, and even psychosomatic symptoms like confusion and anxiety after eating. In some cases, symptoms might not set in for hours or even a few days after ingesting the poisonous toadstool—or mushroom—and in some cases a complete recovery may seem inevitable before organ failure or ruptures. Show Me The Proof Gardening Australia - Fact Sheet: The World of Fungus Fact Sheet: The World of Fungus Recent Fact Sheets Presenter: Dr Tom May, 08/07/2006 Mycologist, Dr Tom May, is hooked on fungi and explains why My name is Dr Tom May. I'm a mycologist at the Royal Botanic Gardens, in Melbourne. A mycologist is a fungi expert. At the Botanic Gardens we have been studying plants for more than a century, but knowledge of fungi is probably about 100 years behind that of flowering plants, like eucalypts and wattles.

So it's still a great frontier for discovering new species and trying to understand what they're doing in the ecosystem. Part of my work at the gardens is to identify new species of fungi, work out how they differ and formally name and classify them. When you're walking through a forest or the gardens you need to get your ï¿½eye inï¿½ to see fungi because they are all so small. Fungi play important roles in ecosystems in recycling nutrients, so they're breaking down dead plant material. Other fungi form symbiotic interrelationships with plants. So most plants that we see in the forest, and many plants in gardens, rely on fungi for their nutrition. So the fungus and the plant swap nutrients. For example a big, old banksia log in the gardens shows fungi recycling in action. There were a number of toadstools growing on the log filmed by Gardening Australia. These include a chocolate brown top, a Collybia and a cluster of Mycena clarkeana, which has beautiful lilac tints to it and a little fringe around the edge of the cap. Something that you might see in your own garden is a Tricholomopsis with its bright yellow gills.

All these fungi are hypha, growing on wood and breaking it down to reduce it to powder. It's nature's recycling in action. Gymnopilus pampeanus is a mushroom that grows at the base of trees, or sometimes up the trunk. Mushrooms with gills underneath reproduce by spores. The different coloured spores help with identifying different fungi. Inky caps are amazing fungi. They grow in gardens and on the edges of roads and they're a fungus which digest themselves. Starting at the edge of the cap, they gradually digest themselves until there is a black inky mass. In the early days of printing, the spores were apparently added to ink for printing banknotes, to help prevent counterfeiting ï¿½ it was possible to look at the notes under a microscope and see the spores from inky caps. Fly Agaric Amanita muscaria is a distinctive fungus, with luscious red caps with white spots. It's the fairytale fungus you see in children's books.

It's quite common in gardens, growing with pines and oaks and birches, but it's also escaped into native forest, where it's a fungal weed in the Myrtle Beach Rainforests of Tasmania. A Hebeloma has brown gills and usually a slimy cap when it's fresh. Its common name is poison pie, and that indicates that it's not something to be had for dinner. We don't really know about the edibility of most wild fungi in Australia. We are gradually making a list of what species are toxic as people accidentally eat them. Last year we discovered a parasol mushroom that was toxic because several people ate it. So, as far as wild fungi goes, be very careful. Amanita phalloides is commonly called the death cap and is one of the most poisonous mushrooms in the world. More than half the people who eat this will die. It grows with oak trees. It grows in Melbourne, in regional areas of Victoria, and in Canberra. It's distinguished by white gills and a yellowy or greenish coloured cap, and it has a white cup at the base of the stem. Another poisonous mushroom is the yellow stainer Agaricus xanthodermus.

It looks just like a mushroom you might buy at the supermarket or greengrocer. It's got pink gills underneath, a little skirt, or ring, on the stem. But it differs from a field mushroom because rubbing the cap produces a yellow stain. It also has a chemical smell. Unfortunately this is the dominant mushroom in parks, gardens and cities and it's replaced the field mushroom, which is unfortunate because itï¿½s poisonous. One of the great things about working at the gardens is that we get to see lots of different mushrooms that people send in from across the country. Some can be really tiny, like Mycenas, and then we get the giant bolete Phlebopus marginatus which are enormous. I love getting out in the bush. That's a big part of the job and it's really nice to be able to spend time in the forests looking for fungi. Once you've got the fungus bug it's hard to get rid of it. I think I'm really hooked. For further information go to the website: Information contained in this fact sheet is a summary of material included in the program. If further information is required, please contact your local nursery or garden centre.

Copyright Restrictions: This fact sheet is for private and domestic information purposes only. It may not be copied, reproduced, sold or used for any other purpose without the express permission of the ABC. Toadstools/RHS Gardening Biology What are toadstools? A toadstool is the fruiting body of a fungus. There has never been a precise definition as to what makes a fruiting body a toadstool, and there is no clear distinction between toadstools and mushrooms.

The ‘classic’ image of a toadstool is that of a fruiting body with a stalk and a cap The word mushroom is also used for a fruiting body of this type, although this term is also often applied to other types of fungal fruiting bodies such as brackets and puffballs The term toadstool has often been applied to poisonous or inedible fruiting bodies, but this is not a universally-accepted definition In the same way, just because a fruiting body is referred to in the literature as a mushroom you should not assume that it is edible Symptoms You may see the following: A ‘classic’ toadstool has a stalk and a cap Beneath the cap there may be gills (as on a typical supermarket mushroom) or pores Size and colour will vary greatly according to the species of fungus producing the fruiting body Fruiting bodies may appear on the soil, on lawns, in compost heaps, or on or close to plants – in fact, in most places in the garden Control The appearance of toadstools in a garden should not usually be a cause for concern.

You should, however, familiar yourself with the fruiting bodies of the few species such as Armillaria and Marasmius that can cause problems, as well as the symptoms of the respective diseases that they cause. Non-chemical control The extensive white fungal mycelium sometimes found in soil can have water-repellent properties, preventing water reaching the root system of shallow-rooted plants. If this occurs, the fungal matter should be broken up with a fork If stinkhorns are a problem, dig down to see whether there is any woody material in the soil on which the fungus could be feeding. Disposing of this may prevent further growth.

Otherwise, try to dispose of the fruiting bodies while they are still in the unopened (and odourless) form of semi-submerged, white ‘eggs’ Chemical control Fungicides for control of the toadstool-producing fungi are unavailable and anyway, in the vast majority of cases, would be unnecessary Gardeners with serious enquiries about the identification of saprophytic or mycorrhizal fungi, or the edibility of fruiting bodies (concerns about poisoning) , should contact the Mycology Department at the Royal Botanic Gardens, Kew (telephone: 0208 332 5000). Enquiries are subject to a nominal charge (currently £80+VAT per specimen). ‹ › While most fungi don't actively harm plants, honey fungus (Armillaria spp.) is an exception. Keep a look out for the toadstools in autumn, and see the profile in our Also see section above.For much of the year, fairy rings are just seen as a darker ring of grass. However, in autumn, they are often marked by toadstools.

Biology While the toadstool or fruiting body is the most visible sign of the fungus, these are transient structures designed solely for the dispersal of spores Many of the fungi produce their fruiting bodies in autumn, although again this will vary with the species. For the rest of the year the presence of the fungus is not as obvious, existing as numerous fine threads or filaments known as hyphae. Together, these make up what is known as the mycelium of the fungus Occasionally, when environmental conditions are suitable, prolific growth of mycelium occurs and becomes visible as a white, fungal-smelling growth within the soil or in a compost heap or bag The vast majority of fungi producing toadstools cause no harm to garden plants and should not be a cause for concern There are, however, a few exceptions and one of these, honey fungus (Armillaria spp.), is the most damaging disease of garden trees and shrubs Some of the fungi causing fairy rings in lawns (e.g.

Marasmius oreades) also produce toadstools The vast majority of fungal species producing toadstools in gardens are likely to be of two types: Saprophytes : This group of organisms feeds on dead plant and animal remains and they are usually beneficial to plant growth, as they release minerals and nutrients back into the soil and help form its organic humus content. One saprophytic species found in gardens that may cause offense is the stinkhorn (Phallus impudicus). The fruiting bodies have a thick white stalk and dark head, and the extremely strong odour of decay they produce is often the first indication of their presence. Mycorrhizae : a term that translates as ‘fungus root’. These fungi form an intimate association with the roots of plants, including many trees and shrubs.This is a beneficial association known as a symbiosis; the fungus derives nutrients from the plant, but the fungal hyphae also grow out from the roots into the soil, enabling the plant to obtain water and nutrients from a much greater area than it could with just its own roots.

A well-known example of a mycorrhizal fungus is the poisonous fly agaric (Amanita muscaria) with its bright red cap, spotted with white scales. This is associated with birch and some conifers. See also... The Fascinating World of Mushrooms in Coffee Forests - EcoFriendly Coffee EcoFriendly Coffee by Dr. Anand Titus and Geeta N. Pereira The Fascinating World of Mushrooms in Coffee Forests Come to think of mushrooms and the most likely thought that comes to mind is their exquisite taste, vibrant colors, unusual shapes and texture. However, very few people are aware that these unique fungi aid the human immune system and contributes to a healthful diet. A healthy intake of mushrooms protects the body cells from heart disease, oral cancers, and slows down aging. The word mushroom is derived from the Frankish word “mussiriones” referring to the meadow mushroom and from the French “mousseron” meaning growing on moist moss. From organic matter decomposition to the recycling of essential nutrients, mushrooms play a crucial role in the availability of nutrients required for the growth and development of coffee. Almost all the mushrooms photographed in this article were found inside a coffee forest.

The popularity of low carbohydrate diet is now gaining popularity in most homes. People are making a conscious effort to cut back on foods that lead to cholesterol and heart disease. Mushrooms are ideally positioned to fill this gap. Ladies who are especially health conscious on the weight front can include mushrooms in their diet because the role of mushrooms in weight loss and maintenance is known since ages. The nutritional value of mushrooms as sugar free, protein rich food supplement with good amounts of both essential macro and micro elements is well known. In the West; the mushroom industry is a multimillion dollar industry. They are a healthy addition to any meal. Mushrooms can be added to enhance the food value and in a variety of culinary delights. Vegetarians will be delighted to learn that mushrooms are grouped with vegetables, yet provide the proteins found in meats. The edible mushrooms are high in antioxidants which help in disease prevention. Most importantly, mushrooms are fat and cholesterol free, low in sodium, yet provide several vitamins, minerals and amino acids which act as building blocks of proteins, in the form of riboflavin, selenium and niacin. Mushrooms are the only vegetables with vitamin D, essential for bone and teeth development.

The copper content plays a crucial role in the manufacture of red blood cells, which acts as an oxygen carrier. Potassium controls the blood pressure and prevents stroke and selenium boosts the immune system. The use of mushrooms as food has a long and varied history. These edible fungi have been used as food ever since the hunting and gathering stage of our prehistoric ancestors. The credit of popularizing mushrooms goes to the Greeks and Romans who mastered the art of exploiting the culinary benefits of mushroom fungi in preparing varied exotic dishes. A certain species of boletaria was so highly prized by the Romans that certain cooking pots were set aside and reserved for its exclusive preparation. In the early days, scientific tools were not available to determine if wild species of mushrooms were poisonous or edible. Animals and slaves were used as guinea pigs to test the efficacy of newly discovered forest mushrooms. Mushrooms form part of the enormous group of organisms called Fungi. They are not grouped under the plant kingdom. The fundamental difference between plants and fungi is that Green plants, with the help of the pigment chlorophyll are able to manufacture their own food. Fungi cannot synthesize their own food because they lack this pigment.

Some fungi obtain their food by breaking down dead plant or animal matter, referred to as saprophytes or saprobes; others grow parasitically on living herbs, plants or animals. Many species form a close association with the roots of trees and colonize the endorhizosphere, histosphere or rhizosphere region forming a mycorrhizal association. In this mutually satisfying, symbiotic relationship, the fungus receives nutrients for its growth and development from the tree and in turn enables the tree roots to absorb different unavailable minerals from the soil. Mushrooms and toadstools are the fruiting bodies of fungi and represent only a short stage in their life cycle. They produce millions of spores which germinate under ideal weather conditions, giving rise to fine branched thread like structures called hyphae. In many species, spores develop only on the underside of the cap and in others they are produced all over the surface or on the inside. Mushrooms are propagated by spores which are released from the underside of each mushroom cap. The spores are carried distances by air and water currents and germinate when they come in contact with dead wood or organic matter.

The spores then sprout to form an underground net work of minute thread like filaments, called a mycelium. Edible fungi are commonly referred to as mushrooms and poisonous ones toadstools. The toxins present in the mushroom can cause food poisoning and at times death or serious illness. The biodiverse Western Ghat forests are a treasure trove of mushroom biodiversity. Our research for the past twenty years has clearly indicated that only a select few wild mushrooms have been identified and hordes of new species are yet to be discovered and classified. Mushrooms thrive under varied ecological conditions, from moist to dry. The Western Ghat is a flange of a high mountain range running along the west coast with a total length of 1600 km and average elevation of 1000 to 1300 m, with few peaks rising above 2500 m. The Mushrooms species are clearly influenced by altitude, type of vegetation, type of coffee forests (Robusta’s or Arabica), prevailing temperature, relative humidity, type of soil and amount of organic matter in the soil. Some of the dominant species of mushrooms collected belonged to the Boletaceae, and Tricholomataceae family.

Most of the wild mushrooms were associated with forest tree roots. Among the total number of mushrooms reported from India, only a very small percentage is poisonous or hallucinogenic. Worldwide there are over 200,000 species of fungi. It is estimated that the mushroom species may exceed that of plants, animals and birds combined. The mushroom biota recorded in the Country includes 1200 species of fungi compared to the 14,000 species of mushrooms reported from all over the world. This represents only 10 % of the world biota of mushrooms. In the Indian context approximately 350 species of mushrooms are edible. The Western Ghat to date consists of 750 species of mushrooms. Mushrooms have an ecologically significant role to play in the utilization of dead organic debris, rotten logs, or rotting woody material or substrate found on the floor of the forest. Mushrooms act on waste material and aid in the recycling of essential nutrients. They grow in a wide variety of habitats. Most mushrooms have an important and beneficial role to play in food chains and food webs. Many species are quite host specific in their attachment and will not target other species of trees.

Others play an important role in breaking down lignin, cellulose and hemicelluloses and convert them into readily available energy rich compounds easily assimilated by plants. In short, all mushroom species play a crucial role in recycling essential nutrients. Mushrooms are one of the most important groups of microorganisms, called Fungi. Some are edible and a few others poisonous. At times hallucinating and bioluminescent mushrooms are observed either on the floor of the forest or on dead trees or decaying organic matter. Most of the edible mushrooms are distinctive in their characteristic features, which are obvious to a trained eye of a microbiologist or a horticulturist. People should be careful while picking mushrooms in the wild because the ordinary looking mushrooms can be deadly poisonous. If you do choose to harvest mushrooms in the wild, make certain that they are identified by a professional before you consume them. Many mushrooms resemble the normally safe edible mushrooms, but in reality are false mushrooms, and can be deadly poisonous. For your own safety, do not experiment.

There is an old saying “There are old mushroom hunters, and bold mushroom hunters, but there are no old, bold mushroom hunters.” A word of caution: Mushroom hunting is not a hobby for the careless or uninformed. EDIBLE MUSHROOMS Wild edible mushrooms have interesting local names. These are derived from either the habitat (e.g., Roen olmi = termite hill mushroom), shape (Khut olme = mushroom with crutch, Fugo = balloon), color (Tamdi olmi), size or occasionally the fruiting season (Shit) olmi, which fruit during winter). In India three types of mushrooms are cultivated on a commercial scale. The white mushroom also known as table mushroom, cultivated mushroom or button mushroom (Agaricus bisporus), the Paddy straw mushroom (Volvariella volvacea) and the oyster mushroom (Pleurotus sajor caju). PUFFBALLS: Puffballs are commonly observed scattered in different shapes and sizes. The size varies from one and a half inches high and one inch broad. At times several puffballs fuse together. Many species are edible. TOXIC MUSHROOMS Mushrooms are known to contain toxic substances.

Many species produce secondary metabolites that are toxic in nature. PSILOCYBIN MUSHROOMS These mushrooms are also referred to as magic mushrooms. They possess psychedelic properties. The cultivation of these mushrooms is governed by strict laws. MEDICINAL MUSHROOMS Mushrooms have been used for hundreds of years in traditional medicine. Mushrooms are known to cure certain oral cancers and some are anti cancer, anti viral and stop migraine headaches etc. GANODERMA: This particular mushroom is cultivated for medicinal properties instead of for food, on a commercial scale in China. It is known to cure chronic bronchitis, coronary heart disease and cancer. Various types of Ganoderma are commonly observed inside the western Ghat forests. POLYPORE FUNGUS: (Polyporaceae & Ganodermataceae) The mushroom is observed on dead logs or injured trees. The fungal caps appear as concentric rings clustered or stacked one atop another. Caps are leathery and tough with no presence of a stem. The caps are 4 to 6 inches broad. BIOLUMINESCENT MUSHROOMS We have observed a few species of bioluminescent mushrooms but yet to determine the cause of bioluminescence.

It could be due to bacteria or other microbial species. MUSHROOMS IN ORGANIC MATTER DECOMPOSITION Boletus species: The mushroom is quite common during monsoon season. The brown cap is more than 4 inches wide and 4 to 5 inches tall. The underside of the cap has tube openings instead of gills. Neem seed application to soils triggers the growth and development of Boletus. Chanterelle species: These mushrooms are quite hardy and are uncommon in coffee forests. Whenever they are present, they are found under hardwood tree species. Some species are edible. Coprinus species: Another common mushroom commonly observed on the floor of the coffee forest. MUSHROOMS IN OTHER INDUSTRIES The vivid color of mushrooms can be used for dyeing wool and natural fibers. A few reports suggest that mushrooms play an important role in effective biological remediation and filtration technologies. MUSHROOM SELECTION: When buying mushrooms from the supermarket shelf, choose those with a firm texture and uniform color with tightly-closed caps. If the gills are exposed, it’s an indication of age, and they are probably past their shelf life. Discolored, broken and damaged mushrooms with soft spots should be avoided.

MUSHROOM FACTS It is a fact that the price of wild mushrooms can range for reasons such as appearance, flavor, taste, soil type, historical significance and availability. European truffles can sell for over $ 1,600 per pound! One Portabella mushroom generally has more potassium than a banana. Almost overnight a mushroom can grow from a pin sized head to a medium sized balloon with rapid intake of water. Mushrooms grow with lightning speed because the mushrooms increase their size through cell enlargement rather than cell division. The sporadic growth of mushrooms is due to the fact that the fungus has the ability to store up nutrient rich compounds as reserves and when ideal conditions prevail, they start to fruit. Many of the edible white mushrooms do appear within 24 hours of a thunderstorm and this is no myth. PADDY STRAW MUSHROOM: The commercial cultivation of this mushroom contributes to 6 % of total world production of cultivated species. This particular mushroom has the characteristic property of Agino Moto. Amantia phalloides, commonly referred to as the DEATH CAP is considered as one of the most poisonous mushrooms in the world.

Amantia muscaria, a reddish colored mushroom rarely found in the Western Ghats is said to induce a hallucinogenic effect on human beings. CONCLUSION The threat to mushroom diversity is clearly visible due to habitat destruction, deforestation, land use change and building mega projects {special Industrial economic zones (SEZ)} inside the core of the forest zone. Mushroom species are vanishing even before they are discovered because of intensive timber logging inside the core of the Western Ghat forest range. The other major contributors to decreased mushroom diversity are global climate change, construction of dams, submerging prime forest land, introduction of exotic tree species, application of new generation herbicides and pesticides. The slash and burn method of cultivation followed by the tribal’s is also a strong reason for the decline in mushroom species. Although a great many species of mushroom are edible, very few species have been artificially cultivated. More research needs to be carried out in this direction. Also, since mushroom cultivation is done indoors, it requires very little land. Mushrooms grow on various substrates based on agricultural wastes, which in turn can be recycled. Mushroom cultivation can also provide employment to rural households. References

Question: The ‘what’ Cap is one of the most poisonous toadstools in the world?
Answer: Death