By Clyde M. Christensen
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Extra resources for Common Edible Mushrooms
All have free gills and white gills and spores. The cap is flat and from 2 to 4 inches wide, with prominent ridges at the margin. The stem is from 4 to 8 inches long, white and brittle. The base of the stem, with the surrounding sheath that suggests the species name, is buried an inch or two in the soil, and unless one suspects the presence of a volva and carefully digs it up with a knife or trowel, it is likely to be missed. GENUS Armillaria Eminently edible: ARMILLARIA MELLEA (Honey, or Shoestring, Fungus) Armillaria is derived from a Latin word meaning a ring and refers to the ring on the stem of mushrooms in this genus, but the 35 Figure 12.
All four have definite characteristics that positively distinguish them from doubtful, inedible, or poisonous kinds, and even from other edible kinds. Once he learns their few distinguishing marks the beginner can gather and eat these mushrooms without fear or hesitation and with the assurance that wherever he may be he is enjoying the best that: mushrooms have to offer. All are common throughout much of the United States and Canada; all rank high in edibility and lend themselves to varied ways of preparation.
Only by making a spore print could one unfamiliar with them learn the spore color of this species. 43 COMMON EDIBLE MUSHROOMS GENUS Collybia The name Collybia, derived from a Greek word meaning a small coin, probably refers to the regular, disc-shaped cap of some of the species. The genus may be distinguished by (i) white spores, (2) gills that vary from being almost free to being attached to the stem but do not descend the stem at all, (3) the rather tough stem, and (4) the inrolled margin of the cap of young specimens.
Common Edible Mushrooms by Clyde M. Christensen