Learn to forage for edible mushrooms that grow on trees, such as lion’s mane and beefsteak polypore, and recognize toxic look alikes to avoid, such as oyster mushroom look alikes.
Avoid a trip to the hospital or worse by following these Rules for Foraging and keeping an eye out for non-edible look alikes.
“Stop the car, stop the car!” I shouted as my friend Jamie Gold and I were returning from a fishing trip in the Virginia mountains.
“What is it, did I hit something?” Jamie asked. As he hit the brakes, I bolted from the vehicle.
“There’s a chicken of the woods on that tree,” I said.
“What’s a chicken doing in the woods?”
My friend’s confusion was understandable. But if you’re a fan of edible fungi, then you can understand my euphoria at glimpsing what many people — including my wife, Elaine, and me — consider the best-tasting wild mushroom. Chicken of the woods is classified as a polypore, which, as a group, tend to grow on dead or dying trees or over underground wood, especially hardwoods such as white and red oaks, ashes, and maples. Another tasty polypore is hen of the woods. And, although they aren’t polypores, other edible varieties exist that are likewise saprobic (just like most polypores), meaning they break down dead or dying organic matter to make energy — and meals for those of us who are gatherers. Here’s a closer look at seven of these edible fungi.
Mushrooms That Grow on Trees
Chicken of the Woods (Laetiporus sulphureus)
Chicken of the woods not only tastes sublime, but it’s also a spectacularly beautiful mushroom, with bright yellowish-orange hues, a fan-shaped appearance, and wavy edges. They frequently grow up to a foot wide or so, but most of the ones Elaine and I have found have been 7 to 8 inches across.
My earlier anecdote took place over Memorial Day weekend, which is the soonest I’ve found chickens. Gatherers are most likely to encounter them during summer months, though I’ve come across them early in November. This species does taste something like chicken and remains “meaty” after stir-frying. (It may cause swelling for some people, so try a small amount at first.) Chickens are widespread, appearing from Canada to Florida, across the Midwest, and from Washington state to California.
Cauliflower Mushrooms (Sparassis spp.)
If you spot from a distance what looks like a cauliflower in size, shape, and color growing on or nearby the base of a tree, chances are you’ve found a cauliflower mushroom. Two species of this mushroom exist in America: the Eastern cauliflower (S. spathulata), which, true to its name, grows in the East; and the rooting cauliflower (S. radicata), which thrives west of the Rockies. A member of the coral fungus family, these white mushrooms have flat, leaf-like “branches” that close up look nothing like the rounded lobes of the namesake vegetable. A cauliflower mushroom often weighs several pounds, so discovering one can lead to many meals.
I’ve found the Eastern cauliflower from July through September, and the rooting cauliflower’s season is September through November. The former tends to grow best in open hardwood stands composed mostly of oaks; the latter associates with conifers. We especially like cauliflowers in soup and egg dishes because of their firm, meaty texture.
Beefsteak Polypore (Fistulina hepatica)
If you encounter a 6-to-10-inch-wide mushroom that looks like someone jammed a fan-shaped slab of red meat into the side of an oak or other hardwood, then you’ve likely located beefsteak polypore. Most all wild mushrooms should be cooked before eating so gastrointestinal issues won’t occur, but this is the only mushroom covered here that can be eaten without cooking — and, interestingly, when a raw beefsteak is squeezed, it emits a red liquid. Nevertheless, we always at least stir-fry beefsteaks before consuming them, as they flaunt a strong acidic taste when uncooked.
When cooked, I’d describe the flavor as lemony, which makes this an enticing mushroom to add to fish dishes, as a topping on burgers, or as a part of any egg entrée. We’ve also used it in gravy. Beefsteak polypore is found throughout much of North America; in the United States, it’s more likely to be found east of the Rockies.
Oyster Mushroom (Pleurotus ostreatus)
One memorable January morning in our woodlot, Elaine and I discovered eight oyster mushrooms growing on a downed ash tree — an epic haul of a fungus that’s rated as a choice edible. Oysters can be up to 7 inches wide, but the majority of the ones we’ve come across run about half that size. Appropriately enough, their fan-shaped appearance makes them look something like oysters. Their margins can be smooth or wavy. Most of the ones we’ve found have been grayish-brown, but they can also be dark-brown, tan, or even creamy-white.
Elaine and I disagree about what oysters smell like. She believes they possess an unappealing fishy smell, while I like the scent and think that same odor has hints of fruit or anise. Interestingly, one of the ways to identify this mushroom is the presence of fungus beetles (they sport red heads on their black bodies and lay their eggs on fungus). We’ve only found oysters during winter, but they can appear in all four seasons and live throughout much of North America.
Summer Oyster (P. pulmonarius)
Summer oyster is a close relative of the oyster mushroom. It doesn’t grow as large as P. ostreatus, topping out at about 5 inches across, but it has the same general shape, can sport the same smooth or wavy margins, and emits a fishy or anise-like odor. Conversely, summer oyster doesn’t have as much variety in its coloration; it’s typically either white or light-brown. Fungus beetles are attracted to this species too.
We’ve found summer oysters in late spring and throughout summer, but they can also appear in autumn. The species lives in eastern North America, but other closely related choice edible oysters thrive throughout most of the U.S. Many of these oysters shine in a wide variety of entrées.
Lion’s Mane (Hericium erinaceus)
I’ll never forget the first time I glimpsed lion’s mane. While turkey-hunting in late October, I encountered a round, white glob with yellow, hanging spines (which look more sharp than they are) that was growing on a standing dead oak. I immediately knew what a find this was. This distinctive species can be as large as 10 inches long and wide, but this particular mushroom was about a fifth of that size.
Lion’s mane doesn’t feature a distinctive smell in the field, but it boasts the taste and smell of shrimp in the pan. Because of those traits, a vegetarian friend of mine treats them as seafood when pairing them with veggies. Two other close Hericium relatives exist (H. americanum and H.coralloides), and, as a group, they cover most of the lower 48 and provide summer and autumn gathering opportunities.
Hen of the Woods (Grifola frondosa)
Hen of the woods ranks as a sublime find not only for its taste but also for its immense size — up to 2 feet wide. This polypore boasts brownish-gray overlapping layers, which are fan-shaped with wavy margins. Some folks believe hens emit a nutty odor; others can’t detect a smell at all.
Hens are a fall mushroom and are widespread throughout the East and Midwest. Last October, I found one growing on an oak stump along our driveway, but I discovered it when it was past its prime. Hen of the woods mushrooms often appear in the same places for several years, and this autumn, I’ll closely watch that stump.
Let the Foraging Begin!
Dead or dying hardwoods can make excellent firewood, but they can also host some of the best-tasting wild mushrooms. Learn to recognize these seven edibles — and others — and provide your family with many scrumptious meals.
Wild Mushroom Recipes
Rules for Foraging
Most wild mushrooms aren’t edible or toxic; they’re just too tough, slimy, or poor-tasting to consume. But making a mistake on identifying a mushroom can lead to a trip to the hospital or worse. Here are some rules for gathering.
- The first few times you search for mushrooms, go with an expert who can positively identify various species.
- Never consume a new-to-you mushroom until an expert has positively identified it.
- Even choice edible mushrooms can cause gastrointestinal problems for some people. Eat small amounts at first.
- Buy and study mushroom field guides. My two favorites are National Audubon Society Field Guide to North American Mushrooms and Appalachian Mushrooms: A Field Guide by Walter E. Sturgeon.
- Join local mushroom clubs to learn from mushroom enthusiasts near you.
Avoid Non-Edible Oyster Mushroom Look-Alikes and More
Some of the best-tasting mushrooms have look-alikes that are dangerous to consume. For example, angel wings (Pleurocybella porrigens) look a lot like oyster mushrooms and summer oyster mushrooms, but this species is toxic and perhaps even deadly to consume. While oysters and summer oysters grow on hardwoods, angel wings appear on conifers. Learn little facts like these before you begin your fungi-gathering career.
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering for food. For more information, email them at BruceIngramOutdoors@Gmail.com.
Originally published as “Dead-Tree Delicacies” in the April/May 2023 issue of Mother Earth News and regularly vetted for accuracy.
