Fungi

Fungi, are the 'fruiting' bodies of a much larger organism the, 'mycelium', a mainly subterranean network of fine hair like filaments or 'roots'. The fruiting bodies are the sexually reproductive stage of the mycelium proper and if left to their own devices will eventually produce spores - the equivalent to seeds from plants. Some of the spores that are released will find new locations to inhabit and potentially produce more fungi. Fungi perform a far greater function than just providing a tasty addition to meals. Fungi are integral to the health & well being of the planet, they break down organic matter, converting it to soil. Many trees & plants rely on fungi for nutrients and other functions. Many species of insect larvae call fungi 'home' and depend on them for their upbringing and survival and a range of other wildlife also share this resource. Be mindful when harvesting fungi for the table, pick only a percentage of what you find, it's good foraging etiquette to leave a percentage behind to benefit all the other wild things that require them.

The images below are by no means intended as an identification guide. It's very important that you check any of your findings using up to date identification field guides especially as some species of fungi can cause serious illness and even death.
The images below are examples of some of the species of edible fungi to be found in and around Leeds & the UK.  To discover what else is out there and more about this wonderful & amazing kingdom why not book a place on one of Edible Leeds Fungi Forays (http://edible-leeds.blogspot.co.uk/p/dates-prices-bookings-and-information.html), fun, informative and a great excuse to get out in the fresh air and meet other like-minded people.

All photography is the copyright of Craig Worrall,  Edible Leeds - Wild & Wonderful

(I'm currently rearranging and adding to this page - it's an old page and I'd placed it in my drafts and forgotten about it, please bear with me and this work in progress, C.)

Woodland Fungi
                                                                               
                                                                                      
 Penny Bun - Boletus edulis

Penny Bun/Cep/Porcini

The King of woodland fungi - as some would say. On the scales of edibility, Boletus edulis (meaning 'edible bolete' in Latin) is up there with the best. Young firm caps are delicious raw or cooked. Older specimens are great too and go very well in soups. Easy to dry and store when it's flavour and aroma significantly intensify. Makes a great powder for adding to a range of dishes (http://edible-leeds.blogspot.co.uk/2015/03/wild-magical-powders-processes-practices.html Recipes: http://edible-leeds.blogspot.co.uk/p/recipes_26.html








                                                                                  Chanterelle - Cantharellus cibarius

Chanterelle

An excellent and much sought after edible woodland fungi. It's golden, orange colour makes it stand out like a sore thumb. It's sweet, aromatic fragrance and delightful flavour add to it's gastronomic appeal. Best when cooked fresh (Creamy Girolles a la Forestiere: http://edible-leeds.blogspot.co.uk/p/recipes_26.html). Chanterelles lend themselves well to alcohol infusions too, adding a delicate 'shroomy' essence (http://edible-leeds.blogspot.co.uk/p/alcoholic.html)










                                                                                       
Cauliflower Fungus - Sparassis crispa

Wood Cauliflower

A not so common species but highly underrated by many. This fungus can reach immense sizes, weighing as much as 3kg & more. Firm fleshed, nutty and delicious. It's wrinkly, angular folds and 'comb' like structure are perfect hidey holes for a number of woodland creatures/insects and will require careful cleaning prior to eating. Try frying gently in plenty butter to savour it's unique flavour. Alternatively try a fungal version of Cauliflower Cheese & use a mild cheese so as not to overpower it's flavour.












                                                                                Chicken Of The Woods - Laetiporus sulphureus 

Chicken of the Woods

A member of the 'polpore' family or bracket fungus. It's shelf like brackets protrude horizontally from the trunks/branches of it's host trees, often high up. A dazzling array of sulphur yellow, golden orange hues enable easy identification. It can appear as early as April & late as November. Ensure you cook COTW thoroughly, they contain toxins that are destroyed by the heating process. That said some experience nausea after consuming, so try a small amount for the first time. Great in curries & casseroles, fillings for ravioli and great deep fried in batter like a chicken nugget. Older specimens are flaky and white fleshed, dry and powder to make a great seasoning.






Honey Fungus - Armillaria sp

An excellent edible species, in a 9 species taste test with experienced fungi foragers/consumers, this species came out on top, beating Ceps & Chanterelles to top spot :) A gregarious Autumn fruiting species with a delicious & rich flavour, found on deciduous and coniferous trees. Many different species can be found UK wide and some are better than others. Add to any mushroom dishes, I've heard they go very well in a Honey Fungus Pie :) NB* Some people may experience gastric upset after consuming - as with all new fungi, try a small amount first and give it 24hrs to see how you feel :)