WHATrsquoS INSIDEPresidentrsquos Message 2Editorrsquos Notes 2SummerFall Education Workshops 3Fungi in the Pine Barrens 4Report on the Microscopy Workshop 5Bytes Bits amp Bites begins on 5ldquoe Mushrooms I Have Eatenrdquo 6Cooking With Morels 7Morels With Giant White Beans (recipe) 8Book Reviews 9Calendar of Upcoming Events 10Whorsquos In A Name 11Lichen Walk photos 12

NJMA OFFICERS

President - Luke SmithsonVice-President - Frank MarraSecretary - Stefanie BiermanTreasurer - Igor Safonov

DUES

Payable for calendar yearIndividual $1000 (online newsletter)

$3500 (hardcopy newsletter)Family $1500 (online newsletter)$4000 (hardcopy newsletter)Mail checks (payable to NJMA) toIgor Safonov115 E Kings Hwy Unit 348Maple Shade NJ 08052-3478

NJMA WEBSITE

wwwnjmycoorgJim Barg Jack Barnett Bob Hosh

NJMA NEWS

EditorJim Richards211 Washington StreetHackettstown NJ 07840-2145njmaeditorgmailcom

Art directorJim Bargjimbargbssmediacom

Hard-copy printingCastle Printing Ledgewood NJ

Deadline for submissions10th of even-numbered months

Send newsletter submissions ONLY to the Editor

All other correspondence should besent to the SecretaryStefanie Bierman407R Indiana AvenueLong Branch NJ 07740-6119stefsmilingearthelixirscom

NJMA EVENTS HOTLINE

908-227-0872 for information onNJMA events or cancellations due tobad weather It is NOT for generalinquiries or to contact officers

VOLUME 49-3 MAY-JUNE 2019

Calistoma cinnabarinumStalked Puffball-in-Aspic

PHOTO BY JIM BARG

One of the more unusual puffballs this oneresembles a large berry on a stalk with manysmaller fruits alongside it suspended in a slimyjelly-like mass Itrsquos most often seen in the fallalthough it may appear at other times

2NJMA NEWS

PRESIDENTrsquoS MESSAGE

Hello everybody and welcome to spring my favoritetime of the year as the forest wakes up and we start tosee the reappearance of bigger fleshy fungi It is a greattime full of very seasonal mushrooms Not just theobvious ones like morels but also other interestingfungi like Puccinia rusts that are specific to springephemeral flowers and the spring wood decayers likeAgrocybes and Psilocybes that show up in our mulchedgarden beds Whatever your interest is in fungi thereare many mushrooms that only fruit in spring and wewonrsquot see for the rest of the year Like the season ofspring itself many of these species are very fleeting andwill only be around for a few weeks So you had betterget out there and see them for yourselves

It is also a transition time for NJMA as we move fromour winter lecture mode into foray season I tend tothink that the forays are the backbone of the club asthat is the best place to really learn about fungi It ishard to beat hands-on experience Watch out for somespecial ldquopop-uprdquo educational events happening at ourforays this season

See you all out in the woodsndash Luke Smithson

President New Jersey Mycological Associationnjmaprezgmailcom

EDITORrsquoS NOTESI should probably call this a ldquoTo Do Listrdquo or a ldquoWishListrdquo rather than ldquoNotesrdquo ere are a number of proj-ects that I anticipate making progress on before Fall andFungus Fest arrives

I hope to get a scholarship program established for thepurpose of helping our members attend mycologicalevents e recipients would be expected to contributea newsletter article or club event in exchange for thegrant I have already suggested this idea to the Board ofDirectors and many of the Committee chairs Whilemost are in favor of the project there are a few who haveexpressed concern about its funding Details will needto be worked out so that it can be in place for 2020

e Robert H Peabody Library is undergoing majorprogress Bobrsquos collection has been moved fromGrahamrsquos home to the Burghardtrsquos and my place enext step is to determine the condition and value of thebooks If you are interested in helping us please contactme at njmalibrarygmailcom

Starting checking your recipes for mushroom dishes Iwill be making some interesting changes forMycophagy 2020 And remember to keep checkinggarage sales book sales flea markets etc for mush-room-related items for next yearrsquos Myco-auction

Have a great mushroom-filled summer Keep the arti-cles and photos coming for NJMA News

And remember before you send your photos changetheir file namesnumbers to captions that will identifythe subject and photographer For example changeldquoDSC12345jpgrdquo to ldquoJohn and Nina collecting LBMs atFPP on July 4th-Jane Doejpgrdquo (Donrsquot use quotationmarks though)

Deadlines for the summer newsletters are June 10th andAugust 10th

ndash Jim Richards

Visit the NJMADiscussion Group

httptinyurlcomjjualgz

WELCOME TO THEONLINE EDITION OF NJMANEWSFor the great majority of you who are viewing the online PDF of thisnewsletter please note that most web links and email addressesare clickable Clicking on a blueweb or email address will launchyour web browser and take you to the specified page or open youremail software so you can send an instant email Just look for theldquoclick fingerrdquo when you hover your mouse over these items

Stropharia rugoso-annulataPHOTO BY DOROTHY SMULLEN

3NJMA NEWS

TWO NEMF 2019 POSITIONSSTILL NEED TO BE FILLED

FOR THE AUGUST FORAY AT LOCK HAVEN UNIVERSITY

Vendor assistantDutiesbull Set up tables which are already on the floor

(and on wheels) and put them away on Sundaybull Collect prizes for best mushrooms contest

Best Mushroom Finds PhotographerDutiesbull Photograph the best mushrooms brought in

from forays as determined by ID mycologistbull Show the photos during the evening program

Contact Frank Marra NEMF 2019 Chairpersonnemfchairgmailcom

if yoursquore interested

NJMA News is published bimonthly by the New Jersey Mycological AssociationAnnual subscription price is included in NJMA membership annual dues

Except where noted articles may be copied or reprinted with credit given to the author(s) and NJMA NewsViews expressed herein do not imply New Jersey Mycological Association endorsement

UPCOMING NJMAEDUCATIONALWORKSHOPSAND EVENTS

Keep your eyes open for the next issueof NJMA News which will contain full detailson these and other events for our members

July 20 (after the Meadowoods foray)

OYSTER MUSHROOM CULTIVATION with Frank Kushnir

FORAY FEATURES (after various forays TBA)Info on special specieswith Luke Smithson

November 10 (before the regular meeting)1200pm to 100pmMYCORRHIZAE

MYCOHETEROTROPHSAND MYCANGIA

A few fungal connectionsAn illustrated lecture by Dorothy Smullen

4NJMA NEWS

FUNGI AND FIREIN THE PINE BARRENS by Nina Burghardt

2019 will be the twelfth year that NJMA has been docu-menting fungi in targeted areas of the Franklin ParkerPreserve in Chatsworth NJ

When we first started collecting there had not been afire in the preserve for quite a while In 2016 aprescribed burn was conducted in the area across fromthe South Gate in Speedwell e fire was extensive butnot very hot Even so we documented polypores thathad not been in abundance before growing on theburned oaks e next year there was a hotter fireacross the highway between the South Gate and theWading River ere was a second burn in an area nearPine Crest not far from Apple Pie Hill a hard to get toarea that requires driving on a rough sand road InMarch 2019 burns were conducted at the North Gateentrance and west of Chatsworth Lake ese areaswere burned in a typical mosaic pattern with someareas burning very hot and others less so ere mightbe an even larger burned area but we have not had achance to check it out

So why did the New Jersey Conservation Foundationconduct these prescribed burns

1 e first reason was to reduce the potential fuelso that the town of Chatsworth would be lessvulnerable to fire2 Fire is part of the Pine Barrens ecology NativeAmericans used to burn the area on a regularbasis Many times lightning sets off fires Whenthe railroad was the main mode of transportsparks from the engines would often start fires Inrecent times campfires cigarettes and bombshave ignited fires3 Plants and animals have learned to adapt to fire4 Fire favors pines over oaks Oaks need duff fortheir acorns to take root Pines need heat to opentheir cones and their bare seeds need open soil togerminate e pines also have thick bark so theydo not burn as easily as the oaks Without fire thepine barrens would become oak barrens5 Fire burns the shrubs so more light can reach theforest floor which allows wildflowers and ferns togrow

e role of fire in the pine barrens has been studied fromthe point of view of the animals and plants but there isno mention of fungi (that I could find) NJMA has docu-mentation of what fungi have been found where and atwhat time before the fires Now we will be able tocompare the same areas after fire We will continuegoing to Franklin Parker Preserve on a regular basis

If you are interested in visiting the preserve with yourfamily and see an interesting fungus photograph it (topside base and under the cap) note the GPS coordinatesdry the specimen if you have a drier and contact John(johnab190007gmailcom) or Nina Burghardt(jnburghardt536gmailcom) so it can be added toour list You can also post it on the internet

ATTENTION ALLPLEASE RETURN YOUR

BORROWED BOOKS FROM THENJMA LIBRARY BY JUNE 2ND

We are in the process of reorganizing NJMArsquosRobert H Peabody Library so we request that youreturn your borrowed books before or at the June2nd Bob Peabody Wild Foods Foray and Picnic sothat we can account for all books that we have

If you are not able to attend this event ContactJim at njmalibrarygmailcom for the address tobe used to return the books via USPS Media MailBooks will be available for borrowing some timelater this summer

5NJMA NEWS

from the Editor

Recipes for that springtime delicacy - the Morelhttptinyurlcomy5h7xr3m

from Judy Glattstein

e unexpected magic of mushroomshttptinyurlcomy2b7ychv

from Jim Barg

Truffle Tree ndash English Oak Trees Inoculated withBianchetto Truffles

httptinyurlcomy49cbnyl

from the Editor

Mushrooms could protect the aging brainhttptinyurlcomy334x9wu

from e New York Times via Judy Glattstein

Injecting Marshmallow Peeps with fungi for sciencehttptinyurlcomy5hnambp

from the Editor

Mushrooms are the Official Ingredient for EarthDay April 22

httptinyurlcomy3y5t3tb

from the Editor

Kuwaitrsquos Desert Truffleshttptinyurlcomy5npw9sn

from the Editor

A Ray Fatto Scholarship was awarded in 2018 forstudying this problem

httptinyurlcomy3vqxvt9

from Judy Glattstein

Mushrooms and Fungi in Chinahttptinyurlcomyyuh6yh9

from the Editor

is Engineer Is Preparing to Feed a World WithoutSunlight How do you feed eight billion people during anuclear winter

httptinyurlcomy2ycrl99

from the Editor

Spending Just Five Minutes in Nature Could ImproveYour Mood httptinyurlcomyynub9y6

(continues on page 12)

BYTES BITS amp BITESTASTY LITTLE TIDBITS FROM OUR MEMBERS

REPORT ON THE NJMAMICROSCOPY WORKSHOPMARCH 30 2019 RUTGERS UNIVERSITYby Mike Rubin

NJMA held an introductory microscopy workshop atRutgers led by Mike Rubin and Dorothy Smullen Firstwe would like to give a big thanks to Dr Jim White whowas kind enough to allow us to use his laboratory andmicroscopes We had 16 attendees with more peopleinterested than we had microscopes Maybe we can runanother workshop during the summer

e class focused on the basics of setting up a micro-scope in order to get the best image possible throughthe use of Kohler illumination Next we gave everyonethe chance to calibrate their microscopes using a stagemicrometer and eyepiece reticle A few attendees evenbrought in their own scope with the hope of being ableto set them up and calibrate them

We taught basic sectioning techniques and samplepreparation by using various fungi that included driedspecimens fresh store-bought mushrooms and someprepared slides that Dorothy was kind enough tosupply e class experienced viewing microscopicfeatures of fungi that included the asci and ascosporesfrom morels as well as spores from ldquoporcinirdquo mush-rooms Pleurotus and the septate spores of the EarthTongue Trichoglossum We even viewed the cystidia ofPluteus and the setae of Marasmius cohaerans

Some of our summer forays feature microscopysessions in the afternoon after the collections arebrought back e club encourages members to stayand learn from these sessions by asking questions andpreparing samples of their own (with assistance frommore experienced microscopists)

I thoroughly enjoyed teaching the class with Dorothyrsquoshelp and want to thank all the attendees for participating

Happy hunting

Setae of Marasmius

PHOTO BY DOROTHY SMULLEN

6NJMA NEWS

ldquoTHE MUSHROOMS I HAVE EATENrdquo by Denise Bluhm (reprinted from Mainely Mushrooms newsletterof the Maine Mycological Association Volume 35 Number 2 April- June 2019

A good crowd was in the audience to hear Denisersquosprogram in exchange for her 2018 Eagle Hill scholar-ship Well done Denise A great pleasure of Denisersquospresentation was all the photos of her family andfriends with huge smiles as they found or held some ofthe mushrooms that Denise has eaten Her photos alsoshowed and she talked about identif1113091ication character-istics habitat and how she preferred to prepare them Ingeneral Denise prefers to cook in oil on high heat tobrown them a bit Here are the mushrooms that shepresented with cooking tips and a caution for somethat have confusing potentially toxic similar speciesPlease look at your field guide for identification detailsand similar species Attend our summer outings forhands-on instruction

Cerioporus (Polyporus) squamosus ldquopheasant backrdquoldquoDryadrsquos Saddlerdquo the harbinger of spring found on elmthinly slice and saute on high heat in olive oil and saltFor best edibility they must be young and easily slicedthrough with a knife

Ganoderma tsugae ldquoReishirdquo ldquohemlock varnish shelfrdquoedible in the pure white stage slice mature caps thinlyand saute in olive oil for medicinal tea thinly slice rightafter you pick it (while still moist) dry on rack in thesun keep tossing until crispy dry e medicinal teasmells like bile vomit but is worth it for its benefitsrow a handful into a liter of water simmer an hour ortwo Add a sweetener

Laetiporus sulphureus ldquochicken mushroomrdquo ldquosulfurshelfrdquo on oak ash cherry but toxic when found onconifers caution recommended as some people aresensitive to it can be found June-October best toharvest young and soft when oozing moisture cook inoil or butter finish with Riesling lemony flavor

Cantharellus cibarius complex ldquochanterellerdquo mostcommonly collected edible mushroom in the northeastrequires caution has toxic similar species July throughSeptember in a wide range of habitat best cooked inbutter browned a bit finished with cream over eggsFor some has a strong fruity fragrance some need a fullbag of warm mushrooms to find a scent

Craterellus tubaeformis ldquowinter chanterellerdquo and Cignicolor ldquoflame colored chanterellerdquo indicator forCraterellus fallax ldquoblack trumpetsrdquo dehydrate wellcook with butter and eggs mild flavored food

Tricholoma magnivelare ldquomatsutakerdquo found underhemlock in Maine strong spicy fragrance simplepreparation is best to highlight flavor throw slices intoa pot of rice look at the cookbook lsquoShroom a descrip-

tion likening the flavor to a mullet business in the frontof the mouth party in the back Craterellus fallax ldquoblack trumpetrdquo Denisersquos ldquogatewaymushroomrdquo and her favorite found July-October inmoist woods intermittent washes cook in oilbrowning lsquotil it crackles good with mild food makes agreat fettucine alfredo Make this the highlight of yourdish Dehydrates well

Hypomyces lacti 1113091luorum ldquolobster mushroomrdquo the colorof cooked lobster a parasite of Russula family perhapsno longer recommended due to recent poisonings onesevere under hemlocks use when flesh is firm denseand white excellent in Amyrsquos ai soup

Dendropolyporus (Polyporus) umbellatus ldquoumbrellapolyporerdquo midsummer to fall grows from a sclerotia inhardwood forests a wonderful strong floral scenttender cook in oil browning a bit

Stropharia rugosoannulata ldquowine caprdquo wild or cultivatedon hardwood chips May-November but mostly coolerspring and autumn strong flavor use buttons tastes likepeanut butter potato chips or just nutty brown a bit inoil finish with lemon juice andor white wine

Amanita jacksonii ldquoAmerican Ceasarrsquosrdquo July-Augusthardwood forests very disappointed when sauteed hasa chemical-like flavor will not try again

Baorangia (Boletus) bicolor ldquobicolor boleterdquo under oaklate June through September delicious cooked in butteror marinated and grilled requires caution has toxicsimilar species

Cortinarius (Rozites) caperatus ldquo the gypsyrdquo mixedforest August- October looks a bit like an Amanita usecaution brown a bit in butter and salt

Harrya (Tylopilus) chromapes ldquoyellow foot boleterdquomycorrhizal with many conifers and hardwoodsusually find 1-2 not in large groups saute in oil orbutter nice mild flavor

Hemileccinum (Boletus) subglabripes ldquolemon boleterdquomostly under birch most of the summer into early fallhint of acidlemon flavor but a good edible cooked a bitbrown in oil

Phallus ravenelii ldquoRavenelrsquos stinkhornrdquo on wood chipsor rotted wood August-November use in button stagethinly slice cook on high heat tart flavor crispycrunchy Make sure not amanita egg Hold your breathwhen taking a bite stinks a bit

Suillus spraguei (pictus) ldquopainted boleterdquo July-October under white pine turns black when cookedpick young a utility mushroom when therersquos not muchelse out

(continues on next page)

7NJMA NEWS

Suillus americanus ldquochicken fat boleterdquo August-October under white pine in grassy areas in largegroups good flavor pick young not too beat up Viscidcap occasionally causes contact dermatitis for some Suillus weaverae (granulatus) June-October underwhite pine harvest young perfect ones peel the stickycap surface mild flavor a good utility mushroom

Agaricus arvensis complex ldquohorse mushroomrdquo ingrassy areas almondanise aroma caution for toxicsimilar species and environmental conditions strongflavor good browned a bit eaten with steak

Hydnum umbilicatum and H repandum ldquohedgehogsrdquounder hemlocks September-October umbilicatum issmaller but preferred repandum though larger can bebitter good with eggs in curries and soups mild flavorsimilar to chanterelles freeze to preserve

Hericium coralloides and H americanum ldquocomb toothrdquosometimes hard to tell the species apart beech maplebirch late August- September brown in butter seafoodflavor and texture good in chowder

Boletus edulis complex ldquoKing boleterdquo June-Septemberhardwood and conifer forests requires caution hastoxic similar species grill for a nutty flavor dries wellthe flavor becomes very intense use sparingly I add acouple dried slices to rice as cooking for flavor

Grifola frondosa ldquoHen of the Woodsrdquo Maitakerdquo mildly para-sitic on oak best found next to water late August-November nutty earthy flavor expose to sunlight to developincreased Vitamin D content dehydrates well Excellentsauteed with butter garlic thyme shallots and salt

Entoloma abortivum ldquoaborted entolomardquo ldquoshrimp ofthe woodsrdquo on wood where honey mushrooms growSeptember-October use when white and firm mildnutty flavor cook on high heat browning well

Pleurotus ostreatus ldquooyster mushroomrdquo generallyOctober-November but after a droughty 2017 Denisefound some June 18 2018 on sugar maple harvest whenyoung they smell fishy when older theyrsquore chewy if notcooked crispy good utility mushroom and good dried

Hygrophorus flavodiscus ldquobutterscotch waxy caprdquo lateOctober-November last of the season under white pinetastes like Apple Jack cereal to Denise brown in oil withsalt the thick slime on cap and stem cooks away

Inonotus obliquus ldquoChagardquo not a fruiting body but a scle-rotia year round but best looked for on living birch inwinter caution required for toxic similar species a medic-inal break off a hand sized piece add to a liter of waterbring to a boil simmer for an hour or two strain addalmond extract agave syrup or another sweetener to taste (Editorrsquos note All comments regarding edibility are those of theauthor and are not endorsed in any way by NJMA)

ldquoTHE MUSHROOMS I HAVE EATENrdquo(continued from previous page) COOKING WITH MORELS

AND A RECIPE FOR MORELSAND GIANT WHITE BEANS by Luke Smithson

For much of the country morel season is fastapproaching or even here if you live in the deepSouth or California Here in Pennsylvania as the treesleaf out and trout lilies bloom I begin to find theelusive morel in April We actually have severalspecies of morels on the east coast with Morchellaamericana being the most prominent species in myexperience M diminutiva M angusticeps and Mpunctipes also make appearances in Eastern NorthAmerica during the spring months and all are goodfrom a culinary standpoint

e most important thing to remember with allMorchella species is that they must be thoroughlycooked Failure to cook your morels will result insevere gastric upset Other than that little caveatmorels are delicious mushrooms

I do enjoy eating morels fresh but morels are really anideal mushroom for drying I usually eat a few mealswith fresh morels especially when I find big ones thatI can stuff and bake but the majority of my morelsend up in the dehydrator I do this for two reasons

Reason 1 Dehydrating concentrates their flavorsMorels are a mild flavored mushroom in the firstplace so removing the water content from themconcentrates their flavors e re-hydrating liquidbecomes liquid gold in terms of flavor

Reason 2 Fresh morels are quite brittle Stirthem in the saute pan a little too much and theycrumble apart After drying and re-hydratingthey toughen up a little and hold their shapebetter but are quite tender again after a good soakand cooking

Being such a mild mushroom you have to be carefulnot to overwhelm their flavor with other ingredientsGarlic is good with them but not too much Othermushrooms and lots of heavy seasonings will drownout their subtle but amazing flavors ey pair excep-tionally well with mild dairy products like buttercream and fresh (but mild) cheeses Light meats suchas chicken veal or white fish work well with them

My dish (on the next page) pairs Giant White RunnerBeans (Phaseolus coccineus) with dried Morchellaamericana and Northern Bayberry (Myrica pennsyl-vanica) If Giant White Runner Beans are unavailableI would substitute a dried white lima bean or anyother creamy white bean that you like

(recipe follows on the next page)

8NJMA NEWS

Morels with Giant White BeansA recipe by Luke Smithson

(See introductory information on the previous page)

1 cup dried Giant White Runner BeansKosher salt12 teaspoon dried thyme8 Bayberry leaves (substutute

with bay leaf if needed)1 cup dried morels2 cups water1 tablespoon cooking oil12 clove garlic minced1 tablespoon butterChives for garnish

Soak the beans in cold salted waterovernight (Donrsquot worry about the oldwivesrsquo tale of your beans becoming toughin salt is is not true and your beans willbe more thoroughly seasoned if you allow themto soak in seasoned water)

Discard soaking water and cover beans in fresh water with thyme and bayberry Boil until tender about 1-2hours Add water as needed to keep covered but allow water to cook down so that the beans are in a thickgravy when done cooking Remove bayberry and discard

Soak morels in hot water for 30 minutes Strain the morels squeezing the excess liquid from the morels andsave the soaking liquid

Heat the oil in a sautee pan over medium-high heat and add morels Season with salt and cook for about5 minutes stirring often until they brown

Add garlic stir for 30 seconds then carefully add the reserved morel-soaking liquid Turn heat down tomedium and allow to simmer for 20 minutes Add a little more water if needed so that the morels are covered

At the end of the cooking time let the water cook down so that the morels are just a little wet and add the cooked beans (including bean cooking liquid) Allow this mixture to simmer until all liquid has reduced to a thick gravy but donrsquot let it dry out

Stir in butter taste and add additional salt as desired

Sprinkle with chives and sop up the rich morel gravy with a good crusty bread

Yield 4-6 servings

RECIPE FILE

PHOTO BY LUKE SMITHSON

BOOK REVIEW THE WILDCRAFTING BREWERCREATING UNIQUE DRINKS AND BOOZY CONCOCTIONS FROM NATURErsquoS INGREDIENTSa book review by Mike Rubin

e Wildcrafting BrewerCreating Unique Drinks andBoozy Concoctions fromNaturersquos Ingredientsby Pascal Baudar

Published by Chelsea Green Publishing(February 12 2018) (304 pages)

ISBN 10 1603587187ISBN 13 978-1603587181

Warning some of the ingredients recommended in this bookcan have some serious health effects especially in pregnantwomen (eg horehound wormwood yarrow mugwort)

Spring is upon us here in NJ and many of our membersare getting ready to start harvesting naturersquos bounty tosupplement their larder is book offers an alternateuse for wild foods making primitive beers wines andsodas Turkey Tail Soda and Chaga Beer are just two ofthe interesting recipes detailed in this book that mightcatch a mycologistrsquos eye I have tried chanterelle-infused vodka at some of our regional forays but thisopens up another avenue to enjoy mushrooms andother wild foods that we harvest from the forest

e book starts off with recipes for making simplesyrups from elderberries raspberries dandelions etcthat are the basis for alcoholic beverages ese syrupsare the source of sugars that will be fermented into thewines and beers that are being described He encour-ages experimentation with ingredients but lays out veryreasonable recipes for the reader to explore eprocess is straight-forward and can easily be carried outin the comfort of onersquos own kitchen

In my opinion one of the most interesting aspects ofthis book is the hunt for wild yeasts Yeasts are as manyof you already know single cellular fungi ey occurnaturally where any sugar source is located forinstance on the outside of grapes berries or evengreen pinecones Yes I said green pinecones MrBaudar attributes the unique flavors he extracts fromhis recipes equally to the combination of ingredientsand the wild yeasts that ferment the sugars to yield beerand wines Of course one can always use brewerrsquos yeastSaccharomyces carlsbergensis in lieu of trying to use thewild yeast strains Just donrsquot use bakerrsquos yeastSaccharomyces cerevisiae as it doesnrsquot ferment as efficiently as the brewerrsquos yeast

e bottom line is that the book outlines simple proce-dures for creating onersquos own libation out of a variety offruits herbs and vegetables that can be found in natureas well as the local market Enjoy

BOOK REVIEW GOURMET MUSHROOMS OF THENORTHEAST(BOOK AND CALENDAR FOR 2019)a review by Beverly Saunders

Gourmet Mushrooms ofthe Northeast(Book and Calendar for 2019)by Ryan Bouchard

Published by The Mushroom HuntingFoundation 2019 edition (2018) (48 pages)

ISBN 10 1532310234ISBN 13 978-1532310232

Upon unpacking this item from its cardboard containermy first reaction was ldquoWow Splendidrdquo Such beautifulphotography such interesting analysesdescriptions ofmany types of mushrooms Being a beginner I needed aphotograph with each description e verbiage wassimplistic enough that a layperson such as I could beboth educated and entertained

When I came across the June feature Hemlock Reishi Ithought my goodness my neighbor has these treesplanted as a border Irsquoll have to look for this species Afterall the Japanese have proclaimed this mushroom to be avirtual fountain of youth Sip Reishi tealive to be 100

e December featured species Chaga has been recom-mended for anti-cancer properties Perhaps we cancompete with 21st century medicine by sipping this tea

I greatly appreciated the ldquoHunting Safety Rulesrdquo Fornow Irsquoll buy from supermarkets or mushroom farms butforaging in the woods might be a future sport for me

e ldquoFine Diningrdquo page was very special because I enjoycookingbaking and Irsquoll be incorporating mushrooms intomy cuisine ldquoSavory Wild Mushroom Bread Puddingrdquo onpage 43 will be my first and very special dish

On page 38 the list of clubs that are registered underthe two larger regional organizations provides the nextstep for a serious forager join a club and meet otherpeople with lots of enthusiasm

A wonderful convergence of art education referenceand delightful stories in this book calendar and I highlyrecommend it ank you Ryan and Emily I feel asthough I met you in personEditorrsquos note Beverly Saunders is a long-time friend and avidreader who has just begun to be interested in mushrooms

9NJMA NEWSAmanita stages (illustration by Benjamin de Buort)

10NJMA NEWS

CALENDAR OF UPCOMING EVENTS

Sunday June 21000am

BOB PEABOdY  WILd FOOdS FORAY ANd POTLUCK PICNICdeer Path Park Readington NJLeader David Stillere foray is open to all but the potluck is for members only Bring a food dishto share and provide your own picnic gear (plates napkins utensils etc)Ride share httpswwwgroupcarpoolcomt24p3h8 password Mycena-2019

Friday June 28

MEMBERS-ONLY FORAYNew Jersey School of Conservation Stokes State ForestLeader Dorothy SmullenYou will need to email Dorothy Smullen (dsbsverizonnet) if you are interested in attending

Sunday July 141000am

FORAY LAKE OCQUITTUNK FAMILY CAMPING AREA Stokes State Forest Branchville NJRide share httpswwwgroupcarpoolcomt70jczv

August 1 - 4NEMF 2019 FORAYLock Haven University Lock Haven PA (httpnemforg)(Registration form was published in the last issue of NJMA News 49-2)

August 8 - 11 NAMA 2019 FORAY  Paul Smiths University Paul Smith NY (httpnamycoorg)

Sunday Septenber 221030am

FUNGUS FESTFrelinghuysen Arboretum Morristown NJ

Comic strips reprinted from the newsletter of the Boston Mycological Club March 1998

7NJMA NEWS

Suillus americanus ldquochicken fat boleterdquo August-October under white pine in grassy areas in largegroups good flavor pick young not too beat up Viscidcap occasionally causes contact dermatitis for some Suillus weaverae (granulatus) June-October underwhite pine harvest young perfect ones peel the stickycap surface mild flavor a good utility mushroom

Agaricus arvensis complex ldquohorse mushroomrdquo ingrassy areas almondanise aroma caution for toxicsimilar species and environmental conditions strongflavor good browned a bit eaten with steak

Hydnum umbilicatum and H repandum ldquohedgehogsrdquounder hemlocks September-October umbilicatum issmaller but preferred repandum though larger can bebitter good with eggs in curries and soups mild flavorsimilar to chanterelles freeze to preserve

Hericium coralloides and H americanum ldquocomb toothrdquosometimes hard to tell the species apart beech maplebirch late August- September brown in butter seafoodflavor and texture good in chowder

Boletus edulis complex ldquoKing boleterdquo June-Septemberhardwood and conifer forests requires caution hastoxic similar species grill for a nutty flavor dries wellthe flavor becomes very intense use sparingly I add acouple dried slices to rice as cooking for flavor

Grifola frondosa ldquoHen of the Woodsrdquo Maitakerdquo mildly para-sitic on oak best found next to water late August-November nutty earthy flavor expose to sunlight to developincreased Vitamin D content dehydrates well Excellentsauteed with butter garlic thyme shallots and salt

Entoloma abortivum ldquoaborted entolomardquo ldquoshrimp ofthe woodsrdquo on wood where honey mushrooms growSeptember-October use when white and firm mildnutty flavor cook on high heat browning well

Pleurotus ostreatus ldquooyster mushroomrdquo generallyOctober-November but after a droughty 2017 Denisefound some June 18 2018 on sugar maple harvest whenyoung they smell fishy when older theyrsquore chewy if notcooked crispy good utility mushroom and good dried

Hygrophorus flavodiscus ldquobutterscotch waxy caprdquo lateOctober-November last of the season under white pinetastes like Apple Jack cereal to Denise brown in oil withsalt the thick slime on cap and stem cooks away

Inonotus obliquus ldquoChagardquo not a fruiting body but a scle-rotia year round but best looked for on living birch inwinter caution required for toxic similar species a medic-inal break off a hand sized piece add to a liter of waterbring to a boil simmer for an hour or two strain addalmond extract agave syrup or another sweetener to taste (Editorrsquos note All comments regarding edibility are those of theauthor and are not endorsed in any way by NJMA)

ldquoTHE MUSHROOMS I HAVE EATENrdquo(continued from previous page) COOKING WITH MORELS

AND A RECIPE FOR MORELSAND GIANT WHITE BEANS by Luke Smithson

For much of the country morel season is fastapproaching or even here if you live in the deepSouth or California Here in Pennsylvania as the treesleaf out and trout lilies bloom I begin to find theelusive morel in April We actually have severalspecies of morels on the east coast with Morchellaamericana being the most prominent species in myexperience M diminutiva M angusticeps and Mpunctipes also make appearances in Eastern NorthAmerica during the spring months and all are goodfrom a culinary standpoint

e most important thing to remember with allMorchella species is that they must be thoroughlycooked Failure to cook your morels will result insevere gastric upset Other than that little caveatmorels are delicious mushrooms

I do enjoy eating morels fresh but morels are really anideal mushroom for drying I usually eat a few mealswith fresh morels especially when I find big ones thatI can stuff and bake but the majority of my morelsend up in the dehydrator I do this for two reasons

Reason 1 Dehydrating concentrates their flavorsMorels are a mild flavored mushroom in the firstplace so removing the water content from themconcentrates their flavors e re-hydrating liquidbecomes liquid gold in terms of flavor

Reason 2 Fresh morels are quite brittle Stirthem in the saute pan a little too much and theycrumble apart After drying and re-hydratingthey toughen up a little and hold their shapebetter but are quite tender again after a good soakand cooking

Being such a mild mushroom you have to be carefulnot to overwhelm their flavor with other ingredientsGarlic is good with them but not too much Othermushrooms and lots of heavy seasonings will drownout their subtle but amazing flavors ey pair excep-tionally well with mild dairy products like buttercream and fresh (but mild) cheeses Light meats suchas chicken veal or white fish work well with them

My dish (on the next page) pairs Giant White RunnerBeans (Phaseolus coccineus) with dried Morchellaamericana and Northern Bayberry (Myrica pennsyl-vanica) If Giant White Runner Beans are unavailableI would substitute a dried white lima bean or anyother creamy white bean that you like

(recipe follows on the next page)

8NJMA NEWS

Morels with Giant White BeansA recipe by Luke Smithson

(See introductory information on the previous page)

1 cup dried Giant White Runner BeansKosher salt12 teaspoon dried thyme8 Bayberry leaves (substutute

with bay leaf if needed)1 cup dried morels2 cups water1 tablespoon cooking oil12 clove garlic minced1 tablespoon butterChives for garnish

Soak the beans in cold salted waterovernight (Donrsquot worry about the oldwivesrsquo tale of your beans becoming toughin salt is is not true and your beans willbe more thoroughly seasoned if you allow themto soak in seasoned water)

Discard soaking water and cover beans in fresh water with thyme and bayberry Boil until tender about 1-2hours Add water as needed to keep covered but allow water to cook down so that the beans are in a thickgravy when done cooking Remove bayberry and discard

Soak morels in hot water for 30 minutes Strain the morels squeezing the excess liquid from the morels andsave the soaking liquid

Heat the oil in a sautee pan over medium-high heat and add morels Season with salt and cook for about5 minutes stirring often until they brown

Add garlic stir for 30 seconds then carefully add the reserved morel-soaking liquid Turn heat down tomedium and allow to simmer for 20 minutes Add a little more water if needed so that the morels are covered

At the end of the cooking time let the water cook down so that the morels are just a little wet and add the cooked beans (including bean cooking liquid) Allow this mixture to simmer until all liquid has reduced to a thick gravy but donrsquot let it dry out

Stir in butter taste and add additional salt as desired

Sprinkle with chives and sop up the rich morel gravy with a good crusty bread

Yield 4-6 servings

RECIPE FILE

PHOTO BY LUKE SMITHSON

BOOK REVIEW THE WILDCRAFTING BREWERCREATING UNIQUE DRINKS AND BOOZY CONCOCTIONS FROM NATURErsquoS INGREDIENTSa book review by Mike Rubin

e Wildcrafting BrewerCreating Unique Drinks andBoozy Concoctions fromNaturersquos Ingredientsby Pascal Baudar

Published by Chelsea Green Publishing(February 12 2018) (304 pages)

ISBN 10 1603587187ISBN 13 978-1603587181

Warning some of the ingredients recommended in this bookcan have some serious health effects especially in pregnantwomen (eg horehound wormwood yarrow mugwort)

Spring is upon us here in NJ and many of our membersare getting ready to start harvesting naturersquos bounty tosupplement their larder is book offers an alternateuse for wild foods making primitive beers wines andsodas Turkey Tail Soda and Chaga Beer are just two ofthe interesting recipes detailed in this book that mightcatch a mycologistrsquos eye I have tried chanterelle-infused vodka at some of our regional forays but thisopens up another avenue to enjoy mushrooms andother wild foods that we harvest from the forest

e book starts off with recipes for making simplesyrups from elderberries raspberries dandelions etcthat are the basis for alcoholic beverages ese syrupsare the source of sugars that will be fermented into thewines and beers that are being described He encour-ages experimentation with ingredients but lays out veryreasonable recipes for the reader to explore eprocess is straight-forward and can easily be carried outin the comfort of onersquos own kitchen

In my opinion one of the most interesting aspects ofthis book is the hunt for wild yeasts Yeasts are as manyof you already know single cellular fungi ey occurnaturally where any sugar source is located forinstance on the outside of grapes berries or evengreen pinecones Yes I said green pinecones MrBaudar attributes the unique flavors he extracts fromhis recipes equally to the combination of ingredientsand the wild yeasts that ferment the sugars to yield beerand wines Of course one can always use brewerrsquos yeastSaccharomyces carlsbergensis in lieu of trying to use thewild yeast strains Just donrsquot use bakerrsquos yeastSaccharomyces cerevisiae as it doesnrsquot ferment as efficiently as the brewerrsquos yeast

e bottom line is that the book outlines simple proce-dures for creating onersquos own libation out of a variety offruits herbs and vegetables that can be found in natureas well as the local market Enjoy

BOOK REVIEW GOURMET MUSHROOMS OF THENORTHEAST(BOOK AND CALENDAR FOR 2019)a review by Beverly Saunders

Gourmet Mushrooms ofthe Northeast(Book and Calendar for 2019)by Ryan Bouchard

Published by The Mushroom HuntingFoundation 2019 edition (2018) (48 pages)

ISBN 10 1532310234ISBN 13 978-1532310232

Upon unpacking this item from its cardboard containermy first reaction was ldquoWow Splendidrdquo Such beautifulphotography such interesting analysesdescriptions ofmany types of mushrooms Being a beginner I needed aphotograph with each description e verbiage wassimplistic enough that a layperson such as I could beboth educated and entertained

When I came across the June feature Hemlock Reishi Ithought my goodness my neighbor has these treesplanted as a border Irsquoll have to look for this species Afterall the Japanese have proclaimed this mushroom to be avirtual fountain of youth Sip Reishi tealive to be 100

e December featured species Chaga has been recom-mended for anti-cancer properties Perhaps we cancompete with 21st century medicine by sipping this tea

I greatly appreciated the ldquoHunting Safety Rulesrdquo Fornow Irsquoll buy from supermarkets or mushroom farms butforaging in the woods might be a future sport for me

e ldquoFine Diningrdquo page was very special because I enjoycookingbaking and Irsquoll be incorporating mushrooms intomy cuisine ldquoSavory Wild Mushroom Bread Puddingrdquo onpage 43 will be my first and very special dish

On page 38 the list of clubs that are registered underthe two larger regional organizations provides the nextstep for a serious forager join a club and meet otherpeople with lots of enthusiasm

A wonderful convergence of art education referenceand delightful stories in this book calendar and I highlyrecommend it ank you Ryan and Emily I feel asthough I met you in personEditorrsquos note Beverly Saunders is a long-time friend and avidreader who has just begun to be interested in mushrooms

9NJMA NEWSAmanita stages (illustration by Benjamin de Buort)

10NJMA NEWS

CALENDAR OF UPCOMING EVENTS

Sunday June 21000am

BOB PEABOdY  WILd FOOdS FORAY ANd POTLUCK PICNICdeer Path Park Readington NJLeader David Stillere foray is open to all but the potluck is for members only Bring a food dishto share and provide your own picnic gear (plates napkins utensils etc)Ride share httpswwwgroupcarpoolcomt24p3h8 password Mycena-2019

Friday June 28

MEMBERS-ONLY FORAYNew Jersey School of Conservation Stokes State ForestLeader Dorothy SmullenYou will need to email Dorothy Smullen (dsbsverizonnet) if you are interested in attending

Sunday July 141000am

FORAY LAKE OCQUITTUNK FAMILY CAMPING AREA Stokes State Forest Branchville NJRide share httpswwwgroupcarpoolcomt70jczv

August 1 - 4NEMF 2019 FORAYLock Haven University Lock Haven PA (httpnemforg)(Registration form was published in the last issue of NJMA News 49-2)

August 8 - 11 NAMA 2019 FORAY  Paul Smiths University Paul Smith NY (httpnamycoorg)

Sunday Septenber 221030am

FUNGUS FESTFrelinghuysen Arboretum Morristown NJ

Comic strips reprinted from the newsletter of the Boston Mycological Club March 1998

8NJMA NEWS

Morels with Giant White BeansA recipe by Luke Smithson

(See introductory information on the previous page)

1 cup dried Giant White Runner BeansKosher salt12 teaspoon dried thyme8 Bayberry leaves (substutute

with bay leaf if needed)1 cup dried morels2 cups water1 tablespoon cooking oil12 clove garlic minced1 tablespoon butterChives for garnish

Soak the beans in cold salted waterovernight (Donrsquot worry about the oldwivesrsquo tale of your beans becoming toughin salt is is not true and your beans willbe more thoroughly seasoned if you allow themto soak in seasoned water)

Discard soaking water and cover beans in fresh water with thyme and bayberry Boil until tender about 1-2hours Add water as needed to keep covered but allow water to cook down so that the beans are in a thickgravy when done cooking Remove bayberry and discard

Soak morels in hot water for 30 minutes Strain the morels squeezing the excess liquid from the morels andsave the soaking liquid

Heat the oil in a sautee pan over medium-high heat and add morels Season with salt and cook for about5 minutes stirring often until they brown

Add garlic stir for 30 seconds then carefully add the reserved morel-soaking liquid Turn heat down tomedium and allow to simmer for 20 minutes Add a little more water if needed so that the morels are covered

At the end of the cooking time let the water cook down so that the morels are just a little wet and add the cooked beans (including bean cooking liquid) Allow this mixture to simmer until all liquid has reduced to a thick gravy but donrsquot let it dry out

Stir in butter taste and add additional salt as desired

Sprinkle with chives and sop up the rich morel gravy with a good crusty bread

Yield 4-6 servings

RECIPE FILE

PHOTO BY LUKE SMITHSON

BOOK REVIEW THE WILDCRAFTING BREWERCREATING UNIQUE DRINKS AND BOOZY CONCOCTIONS FROM NATURErsquoS INGREDIENTSa book review by Mike Rubin

e Wildcrafting BrewerCreating Unique Drinks andBoozy Concoctions fromNaturersquos Ingredientsby Pascal Baudar

Published by Chelsea Green Publishing(February 12 2018) (304 pages)

ISBN 10 1603587187ISBN 13 978-1603587181

Warning some of the ingredients recommended in this bookcan have some serious health effects especially in pregnantwomen (eg horehound wormwood yarrow mugwort)

Spring is upon us here in NJ and many of our membersare getting ready to start harvesting naturersquos bounty tosupplement their larder is book offers an alternateuse for wild foods making primitive beers wines andsodas Turkey Tail Soda and Chaga Beer are just two ofthe interesting recipes detailed in this book that mightcatch a mycologistrsquos eye I have tried chanterelle-infused vodka at some of our regional forays but thisopens up another avenue to enjoy mushrooms andother wild foods that we harvest from the forest

e book starts off with recipes for making simplesyrups from elderberries raspberries dandelions etcthat are the basis for alcoholic beverages ese syrupsare the source of sugars that will be fermented into thewines and beers that are being described He encour-ages experimentation with ingredients but lays out veryreasonable recipes for the reader to explore eprocess is straight-forward and can easily be carried outin the comfort of onersquos own kitchen

In my opinion one of the most interesting aspects ofthis book is the hunt for wild yeasts Yeasts are as manyof you already know single cellular fungi ey occurnaturally where any sugar source is located forinstance on the outside of grapes berries or evengreen pinecones Yes I said green pinecones MrBaudar attributes the unique flavors he extracts fromhis recipes equally to the combination of ingredientsand the wild yeasts that ferment the sugars to yield beerand wines Of course one can always use brewerrsquos yeastSaccharomyces carlsbergensis in lieu of trying to use thewild yeast strains Just donrsquot use bakerrsquos yeastSaccharomyces cerevisiae as it doesnrsquot ferment as efficiently as the brewerrsquos yeast

e bottom line is that the book outlines simple proce-dures for creating onersquos own libation out of a variety offruits herbs and vegetables that can be found in natureas well as the local market Enjoy

BOOK REVIEW GOURMET MUSHROOMS OF THENORTHEAST(BOOK AND CALENDAR FOR 2019)a review by Beverly Saunders

Gourmet Mushrooms ofthe Northeast(Book and Calendar for 2019)by Ryan Bouchard

Published by The Mushroom HuntingFoundation 2019 edition (2018) (48 pages)

ISBN 10 1532310234ISBN 13 978-1532310232

Upon unpacking this item from its cardboard containermy first reaction was ldquoWow Splendidrdquo Such beautifulphotography such interesting analysesdescriptions ofmany types of mushrooms Being a beginner I needed aphotograph with each description e verbiage wassimplistic enough that a layperson such as I could beboth educated and entertained

When I came across the June feature Hemlock Reishi Ithought my goodness my neighbor has these treesplanted as a border Irsquoll have to look for this species Afterall the Japanese have proclaimed this mushroom to be avirtual fountain of youth Sip Reishi tealive to be 100

e December featured species Chaga has been recom-mended for anti-cancer properties Perhaps we cancompete with 21st century medicine by sipping this tea

I greatly appreciated the ldquoHunting Safety Rulesrdquo Fornow Irsquoll buy from supermarkets or mushroom farms butforaging in the woods might be a future sport for me

e ldquoFine Diningrdquo page was very special because I enjoycookingbaking and Irsquoll be incorporating mushrooms intomy cuisine ldquoSavory Wild Mushroom Bread Puddingrdquo onpage 43 will be my first and very special dish

On page 38 the list of clubs that are registered underthe two larger regional organizations provides the nextstep for a serious forager join a club and meet otherpeople with lots of enthusiasm

A wonderful convergence of art education referenceand delightful stories in this book calendar and I highlyrecommend it ank you Ryan and Emily I feel asthough I met you in personEditorrsquos note Beverly Saunders is a long-time friend and avidreader who has just begun to be interested in mushrooms

9NJMA NEWSAmanita stages (illustration by Benjamin de Buort)

10NJMA NEWS

CALENDAR OF UPCOMING EVENTS

Sunday June 21000am

BOB PEABOdY  WILd FOOdS FORAY ANd POTLUCK PICNICdeer Path Park Readington NJLeader David Stillere foray is open to all but the potluck is for members only Bring a food dishto share and provide your own picnic gear (plates napkins utensils etc)Ride share httpswwwgroupcarpoolcomt24p3h8 password Mycena-2019

Friday June 28

MEMBERS-ONLY FORAYNew Jersey School of Conservation Stokes State ForestLeader Dorothy SmullenYou will need to email Dorothy Smullen (dsbsverizonnet) if you are interested in attending

Sunday July 141000am

FORAY LAKE OCQUITTUNK FAMILY CAMPING AREA Stokes State Forest Branchville NJRide share httpswwwgroupcarpoolcomt70jczv

August 1 - 4NEMF 2019 FORAYLock Haven University Lock Haven PA (httpnemforg)(Registration form was published in the last issue of NJMA News 49-2)

August 8 - 11 NAMA 2019 FORAY  Paul Smiths University Paul Smith NY (httpnamycoorg)

Sunday Septenber 221030am

FUNGUS FESTFrelinghuysen Arboretum Morristown NJ

Comic strips reprinted from the newsletter of the Boston Mycological Club March 1998

BOOK REVIEW THE WILDCRAFTING BREWERCREATING UNIQUE DRINKS AND BOOZY CONCOCTIONS FROM NATURErsquoS INGREDIENTSa book review by Mike Rubin

e Wildcrafting BrewerCreating Unique Drinks andBoozy Concoctions fromNaturersquos Ingredientsby Pascal Baudar

Published by Chelsea Green Publishing(February 12 2018) (304 pages)

ISBN 10 1603587187ISBN 13 978-1603587181

Warning some of the ingredients recommended in this bookcan have some serious health effects especially in pregnantwomen (eg horehound wormwood yarrow mugwort)

Spring is upon us here in NJ and many of our membersare getting ready to start harvesting naturersquos bounty tosupplement their larder is book offers an alternateuse for wild foods making primitive beers wines andsodas Turkey Tail Soda and Chaga Beer are just two ofthe interesting recipes detailed in this book that mightcatch a mycologistrsquos eye I have tried chanterelle-infused vodka at some of our regional forays but thisopens up another avenue to enjoy mushrooms andother wild foods that we harvest from the forest

e book starts off with recipes for making simplesyrups from elderberries raspberries dandelions etcthat are the basis for alcoholic beverages ese syrupsare the source of sugars that will be fermented into thewines and beers that are being described He encour-ages experimentation with ingredients but lays out veryreasonable recipes for the reader to explore eprocess is straight-forward and can easily be carried outin the comfort of onersquos own kitchen

In my opinion one of the most interesting aspects ofthis book is the hunt for wild yeasts Yeasts are as manyof you already know single cellular fungi ey occurnaturally where any sugar source is located forinstance on the outside of grapes berries or evengreen pinecones Yes I said green pinecones MrBaudar attributes the unique flavors he extracts fromhis recipes equally to the combination of ingredientsand the wild yeasts that ferment the sugars to yield beerand wines Of course one can always use brewerrsquos yeastSaccharomyces carlsbergensis in lieu of trying to use thewild yeast strains Just donrsquot use bakerrsquos yeastSaccharomyces cerevisiae as it doesnrsquot ferment as efficiently as the brewerrsquos yeast

e bottom line is that the book outlines simple proce-dures for creating onersquos own libation out of a variety offruits herbs and vegetables that can be found in natureas well as the local market Enjoy

BOOK REVIEW GOURMET MUSHROOMS OF THENORTHEAST(BOOK AND CALENDAR FOR 2019)a review by Beverly Saunders

Gourmet Mushrooms ofthe Northeast(Book and Calendar for 2019)by Ryan Bouchard

Published by The Mushroom HuntingFoundation 2019 edition (2018) (48 pages)

ISBN 10 1532310234ISBN 13 978-1532310232

Upon unpacking this item from its cardboard containermy first reaction was ldquoWow Splendidrdquo Such beautifulphotography such interesting analysesdescriptions ofmany types of mushrooms Being a beginner I needed aphotograph with each description e verbiage wassimplistic enough that a layperson such as I could beboth educated and entertained

When I came across the June feature Hemlock Reishi Ithought my goodness my neighbor has these treesplanted as a border Irsquoll have to look for this species Afterall the Japanese have proclaimed this mushroom to be avirtual fountain of youth Sip Reishi tealive to be 100

e December featured species Chaga has been recom-mended for anti-cancer properties Perhaps we cancompete with 21st century medicine by sipping this tea

I greatly appreciated the ldquoHunting Safety Rulesrdquo Fornow Irsquoll buy from supermarkets or mushroom farms butforaging in the woods might be a future sport for me

e ldquoFine Diningrdquo page was very special because I enjoycookingbaking and Irsquoll be incorporating mushrooms intomy cuisine ldquoSavory Wild Mushroom Bread Puddingrdquo onpage 43 will be my first and very special dish

On page 38 the list of clubs that are registered underthe two larger regional organizations provides the nextstep for a serious forager join a club and meet otherpeople with lots of enthusiasm

A wonderful convergence of art education referenceand delightful stories in this book calendar and I highlyrecommend it ank you Ryan and Emily I feel asthough I met you in personEditorrsquos note Beverly Saunders is a long-time friend and avidreader who has just begun to be interested in mushrooms

9NJMA NEWSAmanita stages (illustration by Benjamin de Buort)

10NJMA NEWS

CALENDAR OF UPCOMING EVENTS

Sunday June 21000am

BOB PEABOdY  WILd FOOdS FORAY ANd POTLUCK PICNICdeer Path Park Readington NJLeader David Stillere foray is open to all but the potluck is for members only Bring a food dishto share and provide your own picnic gear (plates napkins utensils etc)Ride share httpswwwgroupcarpoolcomt24p3h8 password Mycena-2019

Friday June 28

MEMBERS-ONLY FORAYNew Jersey School of Conservation Stokes State ForestLeader Dorothy SmullenYou will need to email Dorothy Smullen (dsbsverizonnet) if you are interested in attending

Sunday July 141000am

FORAY LAKE OCQUITTUNK FAMILY CAMPING AREA Stokes State Forest Branchville NJRide share httpswwwgroupcarpoolcomt70jczv

August 1 - 4NEMF 2019 FORAYLock Haven University Lock Haven PA (httpnemforg)(Registration form was published in the last issue of NJMA News 49-2)

August 8 - 11 NAMA 2019 FORAY  Paul Smiths University Paul Smith NY (httpnamycoorg)

Sunday Septenber 221030am

FUNGUS FESTFrelinghuysen Arboretum Morristown NJ

Comic strips reprinted from the newsletter of the Boston Mycological Club March 1998

10NJMA NEWS

CALENDAR OF UPCOMING EVENTS

Sunday June 21000am

BOB PEABOdY  WILd FOOdS FORAY ANd POTLUCK PICNICdeer Path Park Readington NJLeader David Stillere foray is open to all but the potluck is for members only Bring a food dishto share and provide your own picnic gear (plates napkins utensils etc)Ride share httpswwwgroupcarpoolcomt24p3h8 password Mycena-2019

Friday June 28

MEMBERS-ONLY FORAYNew Jersey School of Conservation Stokes State ForestLeader Dorothy SmullenYou will need to email Dorothy Smullen (dsbsverizonnet) if you are interested in attending

Sunday July 141000am

FORAY LAKE OCQUITTUNK FAMILY CAMPING AREA Stokes State Forest Branchville NJRide share httpswwwgroupcarpoolcomt70jczv

August 1 - 4NEMF 2019 FORAYLock Haven University Lock Haven PA (httpnemforg)(Registration form was published in the last issue of NJMA News 49-2)

August 8 - 11 NAMA 2019 FORAY  Paul Smiths University Paul Smith NY (httpnamycoorg)

Sunday Septenber 221030am

FUNGUS FESTFrelinghuysen Arboretum Morristown NJ

Comic strips reprinted from the newsletter of the Boston Mycological Club March 1998

known as the author of a series of defamatory articles inthe New York Herald written at the behest of EdwardDrinker Cope disparaging the achievements and personof Copersquos paleontological rival Othniel Charles MarshBallou also contributed articles to Popular ScienceMonthly Scientific American e American Naturaliste Chatauquan and Century magazine and wrote threelittle-remembered novels A shameless self-promoter hemade many exaggerated or fabricated claims about hisown accomplishments misquoted informants he inter-viewed and gave accounts of other interviews he claimedto have held that never in fact took place A historianElizabeth Noble Shore examined the entry on Ballou in

the 1938 edition of Whorsquos Who andfound most of the information reportedthere to be either ldquounverifiable or falserdquoIn particular she ldquocould find noconvincing documentationrdquo that Ballouhad as he claimed received ldquohonorarydegrees from five colleges and universi-tiesrdquo or that he had ldquoserved on fourgovernment surveys and expeditionsrdquo3Likewise Shernoff reported that LarryMillman investigated the claim Balloumade (in a deservedly unpublishedautobiography) that he had been a jour-nalist on one of the rescue expeditionssent to try to find out what hadhappened to the lost Greeley expeditionto the Arctic Millman went through allthe shipsrsquo manifests for those expedi-tions (preserved in the archives of theExplorers Club in New York City) butfound no mention of Ballou

Ballou was at best an amateur naturalist whose ignoranceof science was exposed in some of his popular ldquoscientificrdquoarticles (Shernoff eg mentions Balloursquos absurd beliefsthat cancer was caused by ldquoa fungus originating in reptilesand fishrdquo and that the dinosaur Stegosaurus ldquoused theplates along its back to flyrdquo ) Perhaps his only worthyachievements were his discovery and collection of fungiincluding Echinodontium ballouii that he recognized asbeing new to science He was mistaken however inproclaiming that Echinodontium ballouii was a deadlyparasite responsible for nearly destroying its host Atlanticwhite cedar e near extermination of that tree was infact the result of its being logged too intensively to supplylumber for ships only the switch to metal-hulled boatsappears to have saved it and the fungi obligately associ-ated with it from extinction4

11NJMA NEWS

WHOrsquoS IN A NAMEEchinodontium ballouiiby John Dawson (seventy-second in a series)

An article by Leon Shernoff in the Fall 2007 issue ofMushroom the Journal (ldquoA real American ivory-billedwoodpeckerrdquo) reported the exciting news that a poly-pore first described and collected in 1908-09 but notseen since had been rediscovered by Larry Millmanand Bill Neill on an Atlantic White Cedar treegrowing in a New England swamp e mushroom inquestion was Echinodontium ballouii which had beencollected at a single site in New Jersey in 1908 and1909 by William Hosea Ballou after whom it wassubsequently named ree speci-mens that Ballou collected arepreserved in herbaria (two at theNew York Botanical Garden andone at the USDA in BeltsvilleMaryland) and comparison ofthem with that collected byMillman and Neill confirmed theirrediscovery of that species

Index Fungorum currently liststhree other fungi bearing theepithet ballouii in the generaGyroporus Polyporus and RussulaBut who was William HoseaBallou A further article byShernoff in the same issue ofMushroom the Journal (ldquoWilliamHosea Ballou man of science mdashnotrdquo) supplies much of the littleinformation about him that hasbeen recorded1

Ballou was born in 1857 and died in 1937 His middlename suggests that he may have been a descendant ofHosea Ballou (1771ndash1852) a prominent earlyAmerican Universalist clergyman or of his grand-nephew Hosea Ballou II (1796ndash1861) anotherUniversalist minister who founded e Boston Globeand became the first president of Tufts University Butas one commentator has remarked if William Hoseawas part of that illustrious family of Ballous he musthave been ldquoa black sheeprdquo2

e lack of published information about Ballou is notbecause he was unknown to his contemporaries On thecontrary he became notorious as a hack journalist withbizarre ideas and little regard for the truth He is best

1 Both articles by Shernoff together with photos of Echinodontium ballouii are available on line at httpswwwmushroomthejournalcomballou-man-of-science2 David Rains Wallace e Bonehuntersrsquo Revenge p 211 Wallacersquos book an account of the famous 19th-century feud between the paleontologists Othniel Charles Marsh andEdward Drinker Cope is the source of the photo of Ballou reproduced here and provides some information about Ballou supplemental to that given by Shernoff3 Ibid4 Stands of Atlantic white cedar remain rare Millman and Neill made a determined effort to visit sites where they survive and found Echinodontium ballouii at only one of themey conducted their searches on snowshoes in the winter because in summer the few swamps where Atlantic White Cedars grow are in Millmanrsquos words ldquomucky wet hotbug-ridden and impenetrablerdquo

William Hosea Ballou

WELCOME TO ALL OF OURNEW NJMA MEMBERS

Wersquod like to extend a warm welcome to the followingmembers who joined us between March 13 2019 and

May 2 2019 We look forward to seeing you atlectures forays and other NJMA events

Happy rsquoshrooming

12NJMA NEWS

BYTES BITS amp BITES (continued from page 5)

from Sue McClary

Springtime Foraging e Dryadrsquos Saddlehttpstinyurlcomy2b8vc36

from the Editor

Springtime wild mushrooms you can forage videohttptinyurlcomy2rkqn5a

from the Editor

Mushroom academy free video coursehttpstinyurlcomy4s5cvxp

(is is a commercial operation NJMA is not endorsingany product)

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A FEW PHOTOS FROM THE APRIL LICHEN WALK

PHOTOS BY DOROTHY SMULLEN