Glacier Institute Taste Test

A large and bold group of mycophagists sampled a large and bold selection of eight fungi, some
considered edible, at the Glacier Institute class this October. The long dry summerand sudden rains were followed by a cold snap left us with an interesting assortment of fungi to sample. In addition, we were able to observe and gauge the impact of a single 10 degree nighton fungal development some 10 days after the event.

It is unusual to sample so many species at one test. It is alsointeresting to me that some fungi that
are considered marginal edibles (or nonpoisonous, as some authors say) were rated more highly by the group than some familiar edibles that were not in prime condition. It justgoes to show how important the condition of the fungi is to its desirability as food and, as we like to say, that there IS no accounting for taste...

All fungi were fried under similar conditions, and ranked #1 favorite, #2 less, etc.
Hypholoma capnoides won the taste test with 13 points. These were growing on rotting logs, and were fresh since the freeze. This species enjoys a reputation as an excellent edible, and is considered a prime candidate for cultivation.

Armillaria mellea the Honey Mushroom, was also abundant. Some (uneaten) specimens bore evidence of withstanding the freeze, with areas of frozen necrotic tissue on some caps and stems. A close second with 17 points.

Laccaria laccata, one of our most common late summer and fall mushrooms, it is eaten widely in Europe, usually after drying. It has a strong flavor,which some found disagreeable, but it held a solid third with 31 points.

Suillus granulatus This mushroom was breaded before frying to help with its sliminess problem, but
even so ranked fourth at 42 points.

Panellus serotinous A relative of the oyster mushroom, this is commonly found on decaying hardwoods. These freeze-stressed units were vaguely bitter, not usually a problem with this mushroom if it is picked before it freezes. 45 points.

Hygrophoropsis aurantiacum. Not considered edible, this mushroom still outranked 2 acceptable edibles in this testing. Commonly called the False Chanterelle, it has been eaten accidentally for years by the unwitting. This “eyes wide open” testing established it as an edible of poor quality. While the first taste was agreeeable, most people noted a bitter aftertaste after the second or third nibble. In the basement with 46 points.

Coprinus comatus, the veritable shaggy mane took a beating in this test. Stan Z. managed to keep these young buttons in his refrigerator for 3 days before we fried them, and althought they did not blacken, the flavor was decidedly sawdusty. A surprisingly low score of 49, due to their poor condition.

Lentinus lepidius was the unquestioned loser in this poll. This tough, waterlogged specimen probably spent a month on the log before being collected. Let it be known that I did not feel this particular unit was worthy of consideration as food, and with 53 points the group agreed its edibility was dubious. In its defense I must say that fresh, tender specimens are truly delicious.