How to identify superfood honeycomb fungus, perfect for beginners

Latin name: Favolus brasiliensis (and related species)
Common name: Honeycomb fungus, chicken breast mushroom
Season: Spring, fall, and cool, wet summers
Edibility: Entire mushroom
Flavor: Fair taste, very chewy texture
Medicinal value: Unknown
Nutritional value: Superfood status: protein, fiber, minerals, micronutrients

Identification difficulty: Beginner 

Favolus brasiliensis is commonly known in the United States as the honeycomb fungus and in South America as the chicken breast mushroom. It's a superfood you've never heard of that's cultivated for by the indigenous people of Brazil. It's incredibly easy to identify, with no poisonous look-alikes as long as some very basic features are checked off. 

Though F. brasiliensis is the type species for this genus, there are many other virtually identical species that can be found in the Americas, Asia and parts of Africa. One such is F. tenuiculus, the tropical honeycomb fungus, which might actually be what I found here, as this species also grows in Texas.

I have been looking for this mushroom for around 10 years, having first found it the fall of 2016 after we moved to Texas, but not realizing it was edible at the time. Despite finding it many times since then, it was always buggy, dried out, decaying or otherwise unpalatable. The relatively dry flesh of this fungus seems to make prone to going bad more quickly than similar mushrooms. 

Honeycomb fungus season and range

Unfortunately, the honeycomb fungus is not widely distributed in North America, being limited to the Gulf Coast states of Florida, Alabama, Mississippi, Louisiana, Texas, and their near neighbors, Georgia, Arkansas, South Carolina, and Oklahoma. It might also be found in North Carolina, Tennessee and Kentucky. It is common throughout Mexico, Central and South America, though, as always, this blog is specifically focused on the continental United States. 

It has a distant northern cousin, the hexagon-pored polypore or Neofavolus alveolaris that I have eaten in the past and found to be not very good. The hexagon-pored polypore is also much smaller and rarely grows abundantly, making it much less worthy to harvest. But given what I've learned about F. brasiliensis as a superfood, I wonder if N. alveolaris is as well. 

I've found this mushroom in both the spring and the fall and it's reported in the summer as well, if the summers are cool and wet. 

Honeycomb fungus growing conditions

F. brasiliensis is found exclusively growing on wood that is either recently dead or almost dead. The logs or trees should still have all or almost all of their bark. Though I've encountered it 8 years out of 10 in Texas, I've only ever encountered it on the same tree twice. This was specifically on a barely living tree, leading me to suspect that the honeycomb fungus requires undecayed tissue to consume.  

Cap and stalk features

Note the very short "stem" with decurrent pores

The honeycomb fungus grows like a shelf off of the log or tree. Shelves are between 2" and 6" wide and as much as 4" from the tree attachment to the edge. The mushrooms often grow in overlapping clusters.

The mushroom is often stalkless/stemless but sometimes has a stalk that is very short as compared to the size of the mushroom, no more than around 1" long, often half that. 

The edges of the caps are either smooth half-circles or ovals, or have large, smooth scalloped frills.

When fresh, the honeycomb fungus is pure white all over. It is also vaguely translucent at the thin edges. As it ages it becomes first soft white and more opaque, then cream or off-white and eventually yellowish, especially at the edges. 

The mushroom has an unusual texture. It feels somewhat hard and brittle, like a hard rubber or a rubberized plastic.

Pore surface features

Honeycomb fungus has pores on the underside, not gills! This is the most important identification feature. The pores are white or off-white like the caps and they are shaped like somewhat like elongated hexagons--hence the name "honeycomb fungus." This is an organic organism though, and the pores are rarely even or clearly defined as hexagons. But they are always large and most often elongated. 

The spore print is white, but doing a spore print isn't required for identification.

The pores are "decurrent" which means they run down the stem, if there is a stem present. 

Honeycomb fungus identification checklist

So, to summarize the above your honeycomb fungus should have all of the following:

1. All white to cream color
2. Grows on dead or dying wood that still has all it's bark
3. Grows like a shelf off the wood
4. No stem or a stem that is very short (around 1" or less)
5. A pore surface on the underside--not gills!
6. Pores are shaped like elongated hexagons
7. Pores are decurrent--they run down the stem (if present)
8. Hard and brittle texture that feels somewhat like hard rubber or rubberized plastic

Honeycomb fungus nutrition information

As I said before, the honeycomb fungus is a superfood that you've never heard of. And, in most English mushroom hunting and identification books it's listed as inedible, or even poisonous! But that's largely due to a lack of understanding and a Western preference for mushroom taste over nutritional or medicinal properties. 

Most of the mushrooms eaten in Europe and North America are selected for their sweet, nutty, umami, spicy or meaty flavors, but in Asia, parts of Africa and South America, nutrition and/or medicinal qualities are as important as taste--sometimes even more so!

Recently, the government of Brazil did a study of the wild foods eaten by it's indigenous peoples, one of which was the honeycomb fungus, Favolus brasiliensis. You can read the report abstract here.

But I'll summarize some of the highlights here for you. The honeycomb fungus contains a whopping 27% crude protein--a much higher percentage than any commercially available mushroom. It also contains 17% crude fiber, 1.5% ether extract (fatty acids) and 1.7% minerals. While this is a lower percentage of minerals than some other mushroom varieties, there is an enormous range of micronutrients included. Alongside the nitrogen, phosphorus, calcium, and potassium found in most mushrooms, we also find magnesium, sulfur, manganese, copper, zinc, cobalt and molybdenum. 

The protein, fatty acid and micronutrients that are more often found in meat and dairy, make this fungus especially interesting for vegans and vegetarians--though obviously only if it were ever grown commercially. 

How to identify shaggy mane mushrooms, perfect for beginners

 

Identification difficulty: Beginner

Coprinus comatus, commonly known as the shaggy mane mushroom, shaggy ink cap, or the lawyer's wig, is generally considered to be a very easy mushroom to identify, but care must still be taken when identifying it. 

In fact, it's generally considered to be one of the "foolproof five" which includes chicken mushrooms, black trumpets, morels, and giant puffballs. 

I personally cannot emphasize enough, the "foolproof five" is a myth! 

Shaggy mane starting to deliquesce, 
at this stage easy to ID, but less
desirable as food

No mushroom is completly foolproof. Morels are commonly misidentified as potentially deadly Gyromitra species. I've seen chicken mushrooms confused with Flavolus (edible), orange mock-oysters (poisonous), berkleys polypore and other polypores. Even black trumpets, the mushroom I find most "foolproof" can be confused with devil's urn, though the mistake is harmless. 

Shaggy mane mushrooms can be, and frequently are mistaken for:  Coprinopsis atramentaria (potentially poisonous), Chlorophyllum molybdites (very poisonous--but not deadly), and Amanita thiersii (possibly poisonous).

If you aren't trying to eat shaggy manes and can afford to wait thier whole life cycle, they are really easy to identify. The problem is, by the stage of thier life when they become easy to identify, they are no longer suitable to eat, because of deliquescence.  As the mushroom ages, it deliquesces, eventually turning into a black goo.

The black goo is easy to identify, but not something you would want to eat. 

As a forager, the trick is to find and identify the mushrooms before they start to deliquesce, and at that stage its possible to confuse the mushroom with a couple of others. 

Mushroom identification: the pigskin poison puffball or earthball

This rotund little mushroom is Scleroderma citrinum, commonly known as the pigskin poison puffball (from here on referred to as PPP).

Pigskin poison puffballs live near the bases or exposed roots of trees, especially oak, maple and conifers. 

PPPs are a very common mycorrhizal species, usually found at the bases of older trees (though sometimes young trees can have them as well), and often among exposed roots. (Mycorrhizal means they have a symbiotic relationship with plants, in this case trees).

As a child, this was my favorite mushroom. In late September and early October I would run around the neighborhood oaks and give each PPP I found a tentatively gentle squeeze. If it felt ready--less firm and slightly squishy--I would stand up, back off, and run two or three steps to jump on the mushroom as hard as I could, so that it would truly explode in a cloud of spores.

Identifying and foraging wild black trumpet mushrooms. Edible, delicious, and easy to ID

 Identification difficulty: Beginner          

This is probably a mushroom I should have introduced in year one. The common name: black trumpet, actually refers to several closely related species: Craterellus fallax (North America), Craterellus cornucopioides (Europe), Craterellus foetidus (Eastern and Mid Western North America), Craterellus caeruleofuscus (North American Great Lakes region), and possibly more. Some of these names are being re-evaluated in the age of DNA testing, and there may prove to be either more or fewer species than we thought. 

In addition to numerous scientific names, these mushrooms also go by a variety of common names,  including: horn of plenty, trumpet of death / trumpet de la mort (in France), devil's trumpet or devil's horn, and black chanterelle. 

From a culinary and foraging standpoint, all of the above appear nearly identical, taste about the same, and can only be distinguished with location, spore prints, microscopic analysis, or small details present in large collections. From here on we will treat them as one in the same. 

This is one of the best tasting wild edible mushrooms you can find. I prefer black trumpets to their more famous cousins, the chanterelles, and to the king bolete/porcini or morels. I compare their flavor positively to truffles, the most expensive of all fungus. However, if you were to simply cook these as you would any other mushroom, they would taste good, but you would be missing out on the best ways to use their flavor. 

Best of all, black trumpets are incredibly easy to ID, with no poisonous look-a-likes, making them perfect for the beginner mushroom hunter. 

The edible and medicinal wood ear mushroom: Auricularia species. Foraging, identifying and preparing this wild mushroom.

  Identification difficulty level: Beginner

2022 Update Note:
Between 2013 - 2015, extensive DNA analysis was done on the mushrooms previously known as Auricularia auricula, and it was discovered that what was believed to be one species was actually a cluster of closely related species. This information was not confirmed until 2019, and not widely published until recently. 

Auricularia auricula-judae was discovered to actually be multiple different species that look and act very similar. The name Auricularia auricula-judae now only applies to the European species.

The Asian species have been renamed as Auricularia heimuer and Auricularia villosula, and the American species are Auricularia angiospermarum (on broadleaf trees) and Auricularia americana (on conifers). 

I have gone ahead and edited this post to simply refer to the mushroom as Auricularia species, as all the identification features remain the same. 

Auricularia species are better known as the wood ear, jelly ear, or tree ear, it also has an outdated name of jew's ear. In China it's called the black fungus, cloud fungus, black mushroom, or black jelly mushroom. It's widely used as both food and natural medicine, having anti-tumor (anti-cancer), anticoagulant, cholesterol-lowering, and hypoglycemic effects.

As a bonus, it's a fairly easy mushroom to identify, though there are similar looking fungi, they aren't poisonous, and many are actually edible. But, as always, it's your responsibility to make sure you are 100% positive you have a correct identification, by corroborating with several reliable sources and/or local experts.

One note of caution: because of the anticoagulant effects, it's important not to consumer wood ear if you are on blood thinning medications.

Now, on to identification and cooking tips!

Mid-winter foraging in Texas, what's in season? (Early spring plants for everywhere else)

I really love living in Texas. The fact that I can forage year-round, even in the dead of winter, makes me so happy. And I've been taking advantage whenever I can. In some ways, the stark landscape makes foraging easier, with no tree leaves to block the view.

I realized I hadn't done a "What's in Season?" post in quite a while, and I also thought that everyone might be curious about mid-winter foraging, especially if you live in the Southern US. So this is kind of a combo post. It's focused on what foraging you can find in Texas in mid-winter, but generally the same plants apply for early spring up in the Northeast and Midwest.

10 Edible plants & mushrooms in Texas mid-winter 

1. Purple deadnettle

Purple deadnettle, or Lamium purpureum, is a common, easy-to-identify, member of the mint family. Like all mints, it's an edible, flavorful, herb. But, it doesn't taste minty, not all mints do. Did you know that basil is a mint? Well it is, and so is oregano, sage, rosemary and more, including deadnettle. Deadnettle is named for its passing resemblance to nettles, the unrelated Urtica genus. Deadnettles LOOK like stinging nettles, with similar heart-shaped leaves, but they don't actually sting. They also have very different flowers, that look a bit like snapdragons and come in pink or purple.

Deadnettle can be eaten raw, though I prefer it cooked, as it has a bit of hair on the stems and leaves. It's very herby, and slightly bitter. Use it like baby kale!

Winter oyster mushroom identification tips for foragers, locavores and more! Easy winter foraging for wild food.

Identification difficulty: Novice

December 2016 saw an abundance of one of my favorite mushrooms: the winter oyster (Pleurotus ostreatus). I wasn't the only one finding abundant flushes, Instagram was filled with pictures from all over the country.

Winter oysters are one of the best edible mushrooms. They're frequently HUGE - I've found caps that are 9 inches across when fully mature, though 4 - 6 is more common. They have a super-dense, meaty texture, even more so than summer or store-bought oyster mushrooms. They make an exceptional vegan alternative to meat or seafood, especially when properly prepared. They are also great on the grill.

NOTE: there is another mushroom sometimes called the fall or winter oyster mushroom. It looks very similar to Pleurotus ostreatus, but it's actually totally different -- even in a different family. It's Latin name is Panellus serotinus, and it's edible too, but can be bitter, and requires a LOT of long, slooow cooking. It has a different stem and often a different color. Keep reading for more information.

While not exactly a beginner's mushroom, I personally consider the winter oyster mushroom to be a pretty straightforward identification, even for the novice. Summer oysters are actually harder to ID, because there are more similar looking species when it's warm. In just 5 simple steps, you too could be enjoying these tasty foraged mushrooms!

How to dry turkey tail mushrooms for medicinal teas

    Update: my post on how to identify Turkey Tail mushrooms is live.     

Just a quick post today. Last weekend I came upon a large harvest of turkey tail mushrooms: Trametes versicolor (previously known as Coriolus versicolor). Through generally considered too tough to be edible, turkey tails are one of the most famous medicinal mushrooms.

Turkey tails are prized in Eastern medicine, where they are known as Yun Zhi (cloud fungus) in China, and Kawaratake (mushroom by the riverbank) in Japan.

In Asia, as early as the 50s, doctors and scientists noticed decreases tumor growth, and sometimes tumor shrinkage, in cancer patients who were drinking turkey tail tea. They also noticed improved immune systems and faster recovery from chemotherapy and radiation.

In the US, pre-clinical trials and stage 1 and 2 clinical trials have shown turkey tail to have positive immune-boosting effects for patients with breast, gastrointestinal, and respiratory cancers. In addition, they have isolated a compound which may help inhibit tumor growth. (Medical abstract here)

The ringless honey mushroom: Desarmillaria caespitosa (Formerly Armillaria tabescens)

Warning: this is NOT A BEGINNER's mushroom. 

This mushroom cannot be positively identified by observing features alone, a spore print must be done for positive identification. This mushroom has many lookalikes, some of which are deadly, others will make you very sick. Use the following tips as a guideline only, but confirm your identification with other reliable sources and a trusted local expert.   

As always, it's your responsibility to make sure you are 100% sure of any wild plant or mushroom you consume.  

Finally, even when properly ID-d, ringless honeys are notorious for giving some people ACUTE GI problems. Always try a very small amount, like a single cap, for the fist time, then a small portion (3-4), before you consume a whole meal's worth.

Identification difficulty level: Intermediate 

Armillaria tabescens, commonly known as the ringless honey mushroom, is one of the most prolific edible wild mushrooms of early fall, at least some years. When they fruit, I find I can't go anywhere without tripping over hundreds of patches, still other years I won't see a single one. 

2022 Update Note:

Originally believed to be a species within the genus Armillaria (the ringed honey mushrooms), recent (2017-2019) Korean DNA sequencing has proved that ringless honey mushrooms are actually different enough to be their own, related, genus. 

The new name for this genus is currently Desarmillaria.

Further sequencing in late 2021 revealed that the North American and European species are not exactly the same, meaning the name Desarmillaria tabescens belongs to the European species (which was discovered first) and the new name of Desarmillaria caespitosa has been created for the North American species. I have updated this 2016 post accordingly. NO ID FEATURES HAVE CHANGED, ONLY THE NAME. 

 

Please read carefully all content below. Each step, including location and substrate, is essential to identification of this fungus. Wherever possible, I have tried to illustrate every single feature with a photograph, or two.

I chose to write this article because a blog post can show many, many more pictures than a book can, allowing me to really illustrate more features.

Eating my first Beefsteak Polypore (Fistulina hepatica) & Identification

I am very excited about Sunday's mushroom find: my very first Fistulina hepatica! Commonly called the beefsteak fungus, beefsteak polypore, or the ox tongue polypore.

I know, it's a strange thing to be excited about . . . but this fungus, though it can be found anywhere in the East, is still pretty uncommon to rare--especially in the northeast, where I live. Despite the fact that this was the first time I found this mushroom, I didn't have a second's doubt as to what it was, this is an incredibly distinctive fungus.