Woodland walking,
pleasant at any time of the year, can offer a bonus to the discerning Autumn
rambler. A time of fiery red and brilliant yellow leaves, it is also the season
when some of the more interesting of the three
thousand or so species of larger British fungi are most likely to be
seen.
Hidden amidst the leaf litter, or enjoying the dappled sunshine of a leafy glade, they
are easily overlooked, however, unless a particularly
damp Summer has lingered on into a mild September and October. Then by a
dramatic increase in size and abundance they
make their presence known.
I can recall one such season in birch woods near Ashbridge in
Hertfordshire, when I came upon a circle of Fly Agaric (Amanita
virosa), each at least two feet tall, with red-spotted caps as many feet across. So striking
to look at in fact, that I half expected
a band of pixies to emerge from a grassy knoll behind me and take their
seats.
They would
have been wise not to nibble the upholstery
had they done so though. The garish coloured species owes its common
name to its thirteenth century role as a fly killer.
More common are the Russulas, which come in purple, green, scarlet, yellow, cream and
violet shades, some of which are edible, some of which, quite definitely are
not. The apricot scented Chanterelle (Cantharellus cibarius), a delicious funnel shaped fungi found in mixed woodlands
is yellow to orange apricot. The Wood Blewit
(Lepista nuda), also extremely edible,
is lilac to reddish violet in colour.
Puffballs, so named because they are cylindrical, and filled with millions of spores, which puff out like clouds of smoke if you touch them when they are ripe, come in various sizes. The largest reported specimen of the
Giant puffball (Lycoperdon giganteum)
was reputedly mistaken for a sheep when
seen in New York State in 1877. A
more normal size is about the circumference
of a man's head though, again after a
wet summer, I have seen them much bigger.
The
slightly flattened while to yellowish spore
mass has been claimed as a forerunner of
the football, though its comparative fragility would seem to make that unlikely. Ripe spores were used by early
physicians to cauterize wounds, however, and
by country people for tinder both for
kindling and to make smoke for handling bees. A young fungus is
said to be delicious when divided into steaks and fried.
The Shaggy cap (Coprinus comatus)
on the other hand, is better stewed or baked but only in its juvenile state. With age the tall,
white, lawyers wig cap turns to an
indigestible black, oily, consistency.
Books usually give their habitat as grassland where soil has recently been disturbed, but whenever I have come upon it, the
shaggy cap has been in clusters under trees on the fringes of light woodland.
When eating this fungi it is
a wise precaution to keep the wine bottle tightly corked as it contains a substance which reacts with
alcohol in the body to cause nausea.
No such problems with (Boletus edulis), which has a rich,
toasted brown cap reminiscent of a penny bun – its common name. Found predominately in the heavier shade of beech woods, it can
be eaten fresh or used dried as seasoning.
A friend of mine who was
incurably addicted to Boletes
once got me to take her to woodlands near Maidstone where another friend had
told her that they grew. I wasn't surprised when we came away empty handed though. Knowledge of such sites is generally too
jealously guarded to be so easily
passed on. Their whereabouts is the
sort of secret an enthusiast is prepared to take with them to the grave.
Just
as the Roman Emperor Claudius did with a few secrets of his own, though in his case
not intentionally,
and not ones concerning the whereabouts of certain larger fungi. The fungus
he was poisoned by is one which is extremely poisonous, but also fortunately,
extremely rare in Britain, the Destroying Angel (Amanita virosa), which closely resembles young specimens of the
Field Mushroom (Agraricus campestris)
and has sometimes been eaten in mistake for them, with fatal results. I have
only seen it once, several years ago, growing under birches in mixed woodland. Not the type of habitat from which I would
expect to gather Field Mushrooms, yet it was only the white gills on the underside of the cap
(mushrooms have grey, pink, or dark brown gills) and the volva at the base of the stem, which finally convinced me that here was a much more deadly
species.
Claudius was poisoned by
it, not by accident, but by his wife, the Empress Agrippina, who prepared him a meal containing the fungus, when she felt
that it was time for her son, Nero, to take over the throne. I have used
the fungus and its properties in the plot of my latest murder mystery,
available from Amazon Kindle as an e-book, The
Body in the Woods.
Not that a fungus has to closely resemble a Mushroom for it to be
eaten in mistake for one. Death Caps (Amanita phalloides), such as those I saw growing under beeches near Cranleigh in Surrey,
have greenish olive caps with white rings and gills, and a sickly sweet smell,
yet are representative of a species accounting
for ninety per cent of all fungus-induced deaths. Deaths which, in Britain at
least, result from mistaken identity rather than experimentation.
A pity then that
all fungi aren't as immediately recognizable as Fly Agaric? Or a pity that more people don't take the time and trouble
to learn to distinguish the different species for themselves?
Varying
characteristics, habitats and seasons are, after all, as marked
between fungi as they are between trees, grasses or orchids. It is only through observation
that the separate identities of any of them begin to emerge.