It’s A Mushroom Year in Calgary
by Monika Smith, Master Gardener
Calgary’s 172.4 mm of rainfall made for the third wettest July on record. August wasn’t as warm or dry as usual. Let’s welcome mushrooms showing up in Glendale.
Mushrooms are of the Fungi kingdom. There they are, under your lawn, in your flower beds, beneath your trees and shrubs – or even growing on them. They decompose dead organic matter and are symbiotic partners for most plants. The main body is the typically hidden mycelium, growing as a network of thread-like hyphae, often underground or within decaying matter. They don’t use photosynthesis and obtain nutrients by absorbing them.
Many fungi form a mycorrhizal relationship: the fungus supplies the plant with nutrients and water. The plant, in turn, supplies the fungus with sugars. Mushrooms are reproductive structures or fruiting bodies, similar to how apples are the fruits of apple trees. They are part of our ecology.
Without a doubt, the interest in mushroom foraging has increased. People are tempted to add mushrooms to their dinners; but don’t we get bored of plain, white, button mushrooms? Wild mushrooms are easy to find, easy to pick, and light to carry. Mushrooms are even good for you. For example, raw brown mushrooms (Agaricus bisporus) are 92% water, 4% carbohydrates, 2% protein, and less than 1% fat. In a 100 g amount, raw mushrooms provide 22 calories and are a rich source in vitamin B, selenium and copper and a moderate source of phosphorus, zinc, and potassium.
For most people, mushrooms taste good! They have a savoury, brothy, and lingering taste, attributed to umami, which makes a satisfying meat substitute. Mushrooms also readily absorb flavours when cooking and add texture.
Are you looking at an edible mushroom? I can identify chanterelles (Cantharellus cibarius) having seen them in Austria, Northern Ontario, and Alberta. I have picked them, prepared them, and eaten them. They are so yummy! However, there are four that could fool you and not in a nice way. You need to know the morphology of each species to compare and identify stems, gills, spores, colour, etc.). The deadliest Alberta mushroom is the death cap (Amanita phalloides). It is extremely toxic and can be fatal if ingested. Alberta has 10 to 20 harmful species (out of thousands). Be wary about what you pick and if you are not 100 percent certain? Check with the experts.
That said, there are a ‘foolproof four’ in Alberta, all edible and common: chanterelles, chicken of the woods (Laetiporus sulphureus), giant puffballs (Calvatia gigantea), and morels (Calvatia gigantea—black morels that I’ve seen; and a yellow species). These are generally considered easy to identify, so a good start for a beginner. Pick one, read about it, look at photos, and get familiar with it. Find out where and when it grows and forage with experienced hunters. Join the Alberta Mycological Society, which provides exceptional information, offers field trips and identification by experts.
Alberta has an official mushroom. The Leccinum boreale, also known as the “Red Cap”; it’s edible and commonly found in forests.
If you love to eat mushrooms, there is a bounty of edibles here. Learn from the experts to ensure safe, flavourful meals, practice sustainable harvesting and enjoy their kind of beauty. Monika’s Grove invites readers to ask for information, share stories and comment on articles! Let’s grow together: [email protected].
Thanks to Roy Penner, a long-standing resident for the photo. He saw a shaggy mane behind a neighbour’s fence in a back lane. This mushroom, Coprinus comatus, also known as the shaggy ink cap or lawyer’s wig could be part of the ‘foolproof four’ as they are distinctive. They predictably appear after rain and have one of the longest growing seasons of wild mushrooms, from spring to fall. Shaggy manes love disturbed areas like bike trails, ditches, soccer fields, parks, boat ramps, game trails, etc. They’re more likely to grow in the open than dense cover. Shaggy manes have a very delicate flesh and shorter shelf life than other wild edibles. Cook them within hours or days after.
Some of my ‘mushrooms’ this year. No clue as to what it is. I find it pretty!
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