These are some ripe Pleurotus I photographed for this article.

Pleurotus is a genus of gilled mushrooms which includes one of the most widely eaten mushrooms, P. ostreatus. Species of Pleurotus may be called oyster, abalone, or tree mushrooms, and are some of the most commonly cultivated edible mushroom in the world.


The first thing you need to know is, when walking through the woods you are walking through a sea of food. Some of it is of little or no nutritional value to you, some is toxic to you, and some is good for you, it just may be disgusting. Anything you see, you can eat. It just may make you sick if it is the wrong thing, or be of no value to you. When you eat a food of little nutritional value, your body consumes calories just to digest it, and you starve faster than you would if you did not eat. Remember the forest is full of food so sit down and eat your bowl of maggots. If that disgusts you, now you know why people choose to starve, they won’t eat their maggots.


That does not mean you will live to eat it a second time. A person can eat a mushroom one-day with no ill effect and it will kill them the next time they eat it. The list of polypore and edible mushrooms you can eat would fill an encyclopedia set, and the list of polypore and mushrooms that will kill you or make you sick is just as large. A good field book on picking common wild polypore and edible mushrooms is your best bet to avoid problems with eating mushrooms from the wild. Some mushrooms are good to eat, some will make you sick, some will get you stoned, and some have medicinal value.

Step 1: Calvatia Gigantea or Giant Puffball

Calvatia gigantea, commonly known as the Giant puffball, is a puffball mushroom commonly found in meadows, fields, and deciduous forests worldwide usually in late summer and autumn.

All members of the true puffball family are considered edible when immature, but can cause digestive upset if the spores have begun to form, as indicated by the color of the flesh being not pure white (first yellow, then brown). Immature gilled species still contained within their universal veil can be look alikes for puffballs.

The meat of giant puffballs tastes very similar to tofu or melted cheese when cooked. To prepare, remove any brown portions and tough skin, which sometimes peels off easily. Do not soak in anything. Puffballs may be sauteed, broiled, or breaded and fried; they do not dehydrate well, but may be cooked and then frozen.
I know you touched on it, and I hate to be a nag, but please, people, unless you know EXACTLY what you're eating, DON'T EAT ANYTHING WILD! Eating wild mushrooms can be fun, and tasty. Eating wild mushrooms can be DEADLY.
Everything we eat came from the wild originally. <br> <br>Bitter Sweet Nightshade was imported to North America from Europe as a medicine plant used to treat skin problems. <br> <br>Although bittersweet nightshade is not the same plant as deadly nightshade or belladonna it is poisonous and has caused the loss of life. <br> <br>The entire plant contains solanine, the same toxin found in green potatoes and other members of the nightshade family, and it also contains a glycoside called dulcamarine, similar in structure and effects to atropine, one of the toxins found in deadly nightshade. <br>Imagine that: Potatoes are a nightshade. <br> <br>The number of edible plants cultivated by man, that need man to survive, that I know of, can be counted on two fingers. All others revert to their natural state. <br> <br>Can't beat Gods work. <br>
Oh, what are those plants? I can't think of any, animals, yes, plenty, but I'm drawing a blank with plants that need humans
If you are referring to, &ldquo;The number of edible plants cultivated by man, that need man to survive,&rdquo; domestic Garlic is one. <br> <br>Garlic has been cultivated by man since before recorded history about 10,000 years or more. There is even a 4,000 year old record in Egyptian hieroglyphs of a garlic strike. <br> <br>Wheat and rice. <br>like garlic they need man to reproduce. <br>Domestic wheat and rice cling to the stalk past germination.
Well that is definitely extremely interesting, I had absolutely no idea whatsoever about that, thanks for enlightening me, and for answering so quickly
<em><strong>Warning:</strong> Do not eat mushrooms found in cow feces...or at least eat them responsibly. But, definitely do not make them into an omelette and serve them to your family.&nbsp;</em>
Farmed Button Mushrooms are grown in trays of cow manure coated with an inch of top soil.
Actually, I was sarcastically referring to Psilocybin /&nbsp;<em>Magic</em> mushrooms.
Pretty colours. <br>I thought that grew in birch leaf debris. <br>
Well, I think that like any fungus, they can grow on any sustainable food source, in the right conditions. But I believe they are mostly found in bullshit. (Pun not intended)
Pretty colors. <br> <br>Bearded Tooth grows on hardwoods only. <br>Bracket Fungi or Shelf Fungi grow on trees only, living preferred. <br>Oyster Mushrooms favor wood. <br>A lot is dependent on the sub spices. <br>
Well, I was speaking generally, but yeah. By the way, did you mean &quot;species&quot;?
nice instructables on mushrooms,<br><br>Wish they had some more wild mushrooms down here in Indonesia,all we have is the button mushroom,and thats on the supermarket shelves
After reading your comment I googled &ldquo;Indonesian wild mushrooms&rdquo;, I got mushroom farms, Indonesian dishes made with wild North American mushrooms, and not much on wild mushrooms from Indonesia.
Great photos and documentation, you seem like a fungi.
I saw what you did there.....
<br> He understood the pun: fungi / fun-guy.<br> <br> L<br>
Two of the photos are not mine the giant puffball and the morels, they were sent to me by a friend. They are out of season right now.
Great work! <br><br>I don't like mushrooms, but maybe it is because I never ate them well prepared. Your instructable leads me to try newly.
I am glad you are thinking of trying something new; I really like the shaggy ink cap, giant puffballs, and the Bearded Tooth. These are not as musty smelling, unfortunately the end of picking season is happening now in Southern Ontario. The big mistake is overcooking, if you noticed in my pick of the cooked shaggy ink cap they were white not black or brown. They are sweet if you don&rsquo;t over cook.

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Bio: I am a photographer, a tinker, an electronics technology engineer, and author; I write short stories and poetry for the love of writing. I started ... More »
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