If you’re keen on a trip and are you a fun guy (get it?), then mushroom foraging is for you. It’s like going on a treasure hunt in the forest, where you get to go home and make a delectable lunch.
Of an estimated five million fungi species worldwide, around 1 000 occur in South Africa. How many of them are edible, though? My fungi fundi friend always says every mushroom is edible at least once, so heed caution when foraging.
Always search for mushrooms with someone who does it regularly, only on your own once you have enough experience, and only pick a mushroom if you are 100% certain it’s the one you are looking for. A misidentification could prove fatal.
Here’s a list of delicious, non-fatal mushrooms in South Africa.
Bay bolete (Imleria badia)
Bay bolete fungus. (Photo by: Arterra/ Getty Images)
Also known as Boletus badius or Chestnut Bolete, this popular edible mushroom grows in deciduous and coniferous forests and mainly occurs under pine trees in South Africa.
One of the simplest ways to enjoy bay bolete is to sauté them in butter or olive oil with garlic and herbs such as thyme or rosemary. You can serve them as a side dish or add them to pasta, risotto or omelettes. They also pair well with meats, such as beef or pork, and can be used in stews or soups for added depth of flavour.
You can also use bay bolete to make a flavourful mushroom sauce that pairs well with various dishes. Simply sauté them with onions and garlic, add cream or broth and reduce until thickened. This sauce is perfect for serving with grilled meats or roasted vegetables.
Overall, this is a very versatile mushroom, a popular choice among mushroom lovers. It is important to note that bay bolete should have a mild nutty aroma.
Key features when identifying it are:
- Cap: The cap of a bay bolete mushroom is typically 5-20 cm in diameter and is initially convex before becoming flattened. It is usually brown or chestnut in colour and may have small scales or cracks on the surface.
- Pores: The underside of the cap features small, round pores that are yellowish in colour and may become reddish-brown with age. When you touch the pores, they should not stain blue.
- Stem: The stem of a bay bolete mushroom is usually 4-15 cm long and 1-4 cm thick, and it is often wider at the base. It is typically a pale brownish colour and is covered in a fine network of reddish-brown lines or veins.
- Flesh: The flesh of a bay bolete mushroom is white or pale yellow and does not change colour when cut or bruised.
Field Mushroom (Agaricus campestris)
More of a summer mushroom tending to grow in grassy fields and meadows, this one has a mild, nutty flavour and a meaty texture, making it a versatile ingredient for various dishes.
A popular way to cook field mushrooms is to grill or roast them with a drizzle of olive oil and a sprinkle of salt and pepper. This method brings out their natural umami flavour and creates a crispy texture, making it a great side dish or addition to salads.
In Algarve, Portugal.
When identifying field mushrooms, look out for:
- Cap: The cap of a field mushroom is typically 5-10 cm in diameter and is initially dome-shaped before becoming flattened with age. It is typically white or cream-coloured and may have small scales or flakes on the surface.
- Gills: The underside of the cap features closely spaced, free gills that are initially pink before becoming dark brown with maturity.
- Stem: The stem of a field mushroom is usually 5-10 cm long and 1-2 cm thick, and it is usually white or cream-coloured. It is often slightly bulbous at the base and may have a ring around the top.
- Spore print: The spores of a field mushroom are dark brown in colour.
Please note that some toxic mushrooms can resemble field mushrooms, so only sample field mushrooms if you are 100% certain or with an experienced forager.
Porcini (Boletus edulis)
The King Bolete is a very popular, delicious, meaty mushroom that grows worldwide.
This sought-after mushroom, also known as a penny bun, has a rich, earthy flavour with a consistent and firm texture, meaning you can add it to various dishes.
Its a great idea to sauté them in olive oil and butter (as with most mushrooms), and they are fantastic in risotto or pasta. They even stand out on their own, so feel free to add them to a salad after you’ve sautéed them.
King Bolete (Boletus edulis), Boletus edulis, known as the cep, porcino or Penny-bun bolete, is a most sought-after edible bolete. It is frequently found at the edges of clearings in broad-leaved and coniferous forests.
When identifying them, look out for:
- Cap: The cap of a porcini mushroom is typically 5-25 cm in diameter and is convex when young before becoming flat or slightly concave with age. It is typically brown or reddish-brown in colour and may have a slightly velvety texture.
- Pores: The underside of the cap features tiny, closely spaced pores that are white or yellowish in colour and turn brown with age.
- Stem: The stem of a porcini mushroom is usually 5-20 cm long and 2-10 cm thick, and it is usually white or light brown in colour. It is often slightly bulbous at the base and may have a net-like pattern on the upper part of the stem.
- Spore print: The spores of a porcini mushroom are olive-brown in colour.
Saffron milk cap (Lactarius deliciosus)
Also known as a pine ring and as its other name suggests, it often occurs under pine trees, among pine needles. It has a bright orange or yellow cap and a milky white stem that exudes a yellowish liquid when cut, making it an easy mushroom for beginners to identify.
They are great in pasta and, thanks to their strong taste, they also complement meat dishes with pork and cheeses such as Brie.
This variety is also great for pickling, where they can be served as a condiment or to add a tangy flavour to salads
Common characteristics of a Saffron Milk Cap are:
- Cap: The cap of a saffron milk cap mushroom is usually between 5-15 cm in diameter and is convex when young before becoming flat or slightly depressed with age. It is typically bright orange or yellow in colour and may have a slightly sticky or slimy texture when wet.
- Gills: The underside of the cap features thin, widely spaced gills that are a bright orange colour and exude a milky white or yellowish liquid when cut.
- Stem: The stem of a saffron milk cap mushroom is usually between 3-10 cm long and 1-2.5 cm thick, and it is usually a similar colour to the cap. It is often slightly tapered towards the base and may have a slightly velvety or hairy texture.
- Spore print: The spores of a saffron milk cap mushroom are light cream or yellowish in colour.
Slippery Jack
A stand with Suillus luteus (Maślak zwyczajny) mushrooms for sale in Stary Kleparz, the oldest continuously operating Krakow market.
On Thursday, September 29, 2022, in Krakow, Lesser Poland Voivodeship, Poland. (Photograph: Artur Widak/NurPhoto via Getty Images)
This mushroom may not be the most appealing with its distinctive slimy cap, ranging from brown to reddish brown, and a stem covered in scales.
It is important to remove the slimy cap before cooking it, as this is not digestible. Slippery Jacks can be sauteed in olive oil or butter but are also great in a cabbage soup or creamy sauce.
The underside of Slippery Jack fungi showing the pores up close and several fungi in the background.
The features to look out for when identifying slippery jacks are:
- Cap: The cap of a Slippery Jack mushroom is usually between 5-15 cm in diameter and is slimy or sticky to the touch. It can be yellow-brown to reddish-brown in colour and has a slightly convex shape that becomes more flattened with age.
- Gills: Slippery Jack mushrooms do not have true gills. Instead, they have pores underneath the cap that are initially covered with a thin white membrane. The pores are small and yellow, and when the membrane breaks, they exude a yellowish liquid.
- Stem: The stem of a Slippery Jack mushroom is usually between 5-12 cm long and 1-2.5 cm thick. It is covered with a network of small scales and is usually a similar colour to the cap.
- Spore print: The spores of a slippery jack mushroom are yellow-brown in colour.
If you don’t know anyone with experience in identifying mushrooms, experienced foragers offer guided tours through forests, as well as advice on how to cook them.
Popular foraging tours include Veld & Sea and Delheim Wine Estate, where experienced foragers take you through the woods.
Get foraging, and remember to be cautious.
ALSO SEE: How to grow mushrooms at home
https://www.foodandhome.co.za/lifestyle/how-to-grow-mushrooms-at-home
By David Henning for Getaway Magazine
Images: Getty
