About Cantharellus cibarius

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.

More information: Cantharellus ciborium, Wikipedia

They do look like pig ears. The underside of the ears are not gills or pores but wrinkles. At times these wrinkles can appear purple and another common name for these mushrooms is the violet chanterelle. But even though they look similar, they are not closely related to chanterelles.

And this from Wikipedia “Although widespread, G. clavatus has become rare in many parts of Europe and extinct in the British Isles. It has been placed on the national Red Lists of threatened fungi in 17 different European countries and is one of 33 species proposed for international conservation under the Bern Convention.” So we feel honoured have them here.

These beauties we found on Mount Elphinstone.

This photo shows how the wrinkles can be a purplish colour and why they are also called violet chanterelles.

About the Gomphus clavatus

Gomphus clavatus, commonly known as pig’s ears or the violet chanterelle, is an edible species of fungus in the genus Gomphus native to Eurasia and North America. The fruit body is vase- or fan-shaped with wavy edges to its rim, and grows up to 15–16 cm (6–6 1⁄4 in) wide and 17 cm (6 3⁄4 in) tall. The upper surface or cap is orangish-brown to lilac, while the lower spore-bearing surface, the hymenium, is covered in wrinkles and ridges rather than gills or pores, and is a distinctive purple color. Described by Jacob Christian Schäffer in 1774, G. clavatus has had several name changes and many alternative scientific names, having been classified in the genus Cantharellus (also called chanterelles), though it is not closely related to them.

Typically found in coniferous forests, G. clavatus is mycorrhizal, and is associated with tree species in a variety of coniferous genera, particularly spruces and firs. It is more common at elevations of greater than 2,000 ft (600 m), in moist, shady areas with plenty of leaf litter. Although widespread, G. clavatus has become rare in many parts of Europe and extinct in the British Isles. It has been placed on the national Red Lists of threatened fungi in 17 different European countries and is one of 33 species proposed for international conservation under the Bern Convention.

More information: Gomphus clavatus: Wikipedia

So, while roaming the mossy growth on Mount Elphinstone in search of pines, Balfour came across this beauty. Thinking it a polypore at first attached to a log, she was surprised to find a sturdy stipe. She called McDowell over and a sense of excitement filled the air. What was this hefty, proud looking fungi? And yes, after a bit of examination both agreed, an elder hawk wing.

This elder no longer had it’s famous hawk wing pattern.

Now that’s a heft mushroom.

The teeth were so compacted together it was like one smooth undermass.

Did a close up and there are the teeth!

And then the clincher. This gorgeous remains of a tree. Hawk wings always lead to something beautiful and here it was. McDowell knew in her heart and head that yes, she and Balfour were experiencing the joy of another hawk wing.

About the HawkWing Mushroom (Sarcodon imbricatus)

Sarcodon imbricatus, commonly known as the shingled hedgehog, scaly hedgehog or a hawk wing, is a species of tooth fungus in the order Thelephorales. The mushroom itself is edible. Many sources report it has a bitter taste, but others have found it delicious and suspect that the bitter specimens may be similar related species. The mushroom has a large, brownish cap with large brown scales and may reach 30 cm (12 in) in diameter. On the underside it sports greyish brittle teeth instead of gills, and has white flesh. The spore print is brown. It is associated with spruce (Abies), appearing in autumn. It ranges throughout North America and Europe, although collections from the British Isles are now assigned to another species.

The mushrooms, or fruiting bodies, can be quite large in size. the brownish or greyish cap measures up to 30 cm in diameter and is covered with coarse darker brown scales. It is funnel-shaped. The underside bears soft, pale grey ‘teeth’ rather than gills. These are 0.5–1 cm long and brittle. The pale grey or brown stem may reach 8 centimetres high and 3 centimetres wide, and may be narrower at the base and is sometimes eccentric.

The fungus can be bitter, although this is less apparent in younger specimens. Submerging the mushrooms in boiling water will remove this. It can be pickled or dried and used as flavouring. In Bulgaria it is collected, dried and finely ground to be used as an aromatic mushroom flour. It is reported as edible but of poor quality in the United States by some sources but as deliciously edible by others.

More information: Sarcodon imbricatus: Wikipedia

Edible – McDowell feels that they are somewhat akin to the chicken of the woods – very mild taste (like almost none for her taste buds) but nice and chewy. Great to add for texture and McDowell then flavours with other mushrooms or her standby favourites garlic and onions — and yes, it’s true, these days she’s paring them with strawberries.

About the Laccaria amethyst-occidentalis

Laccaria amethysteo-occidentalis is a mushroom found under conifers, usually pine, growing alone, scattered or gregariously in western North America. The cap is 1–7 cm; broadly convex to plane, becoming nearly flat with age; often with a central depression. The surface is nearly bald, or fibrillose to scaly. Cap is hygrophanous, dark purple, purple, fading to brownish purple or buff.

The gills are attached to the stem, sub-distant to distant, purple fading to dull lilac or grayish purple. The stem is 1.5–12 cm long and 0.5-1.5 cm thick, equal or slightly swollen at the base and strongly grooved, with striated, coarse hairy or scaly purplish to pale purple color. The flesh is thin purple to whitish. The mushroom is edible.

More information: Laccaria amethyst-occidentalis: Wikipedia

Found in Upper Roberts Creek, Sunshine Coast, BC Canada.

And some days that’s all you need: One perfect brown velvet boletus.

About The Brown Velvet  (Boletus mirabilis)

Boletus mirabilis, commonly known as the admirable bolete, the bragger’s bolete, and the velvet top, is an edible species of fungus in the Boletaceae mushroom family. The fruit body has several characteristics with which it may be identified: a dark reddish-brown cap; yellow to greenish-yellow pores on the undersurface of the cap; and a reddish-brown stem with long narrow reticulations. Boletus mirabilis is found in coniferous forests along the Pacific Coast of North America, and in Asia.

More information: Boletus mirabilis: Wikipedia

This amazing full monty boletus mirabilis gives us a glimpse of how that works by showing the mycelium. So cool!! It’s not often one gets the chance to see the mycelium out of it’s growing substrate – be it the soil or a tree. We feel so lucky. Take a look yourself and you can see the full mushroom of this brown velvet beauty.

Found in Roberts Creek, Sunshine Coast, BC Canada.

McDowell did a double take when she saw this healthy boletus growing from visible mycelium.

Sweet.

And yes, it was perfect. No bugs.

Simply beautiful. Simply nature.

About The Brown Velvet  (Boletus mirabilis)

Boletus mirabilis, commonly known as the admirable bolete, the bragger’s bolete, and the velvet top, is an edible species of fungus in the Boletaceae mushroom family. The fruit body has several characteristics with which it may be identified: a dark reddish-brown cap; yellow to greenish-yellow pores on the undersurface of the cap; and a reddish-brown stem with long narrow reticulations. Boletus mirabilis is found in coniferous forests along the Pacific Coast of North America, and in Asia.

More information: Boletus mirabilis: Wikipedia

And why? Because is it a Russula nigricans aka a blackening russula or is it a Russula dissimulans, the so-called North American version of R.nigricansas as Shaffer (and try to find out who that is, I dare you) defined it in1962. Reasoning  – different gill spacing and different spore sizes, which some believe is not enough to call a new species. No wonder McDowell is being creative.

They were everywhere this summer, but McDowell didn’t take any snaps til today up at TrailFest.

About Russula nigricans

Russula nigricans, commonly known as the blackening brittlegill or blackening russula, is a gilled mushroom found in woodland in Europe. It gains both its common and scientific name from its propensity to turn black from cutting or bruising. It is edible but of indifferent quality. Russula nigricans appears in late summer and autumn in both deciduous and coniferous woodland across Britain, Northern Europe, and at least the East Coast of North America. [And that’s why McDowell needs help on this ID – unless she feel asleep and woke up on the East Coast – Nooooooooooooooooooooooo!]

More information: Russula nigricans, Wikipedia

And they were everywhere. Places we’ve never seen them in before were full of chanterelles.

It’s already such a busy year for mushrooms that McDowell is just gonna post all the photos she took while filling bags and her toque with the earliest-ever-for-us summer chanterelles. And yes, there were hedgehogs in there too. Exciting. Balfour and McDowell were beside themselves with joy. And their new pups were wondering why it was taking so long to take a walk what with all the stopping and ooooing and ahhhhhhing.

It all started with the chanterelle below…

… Now, does that even look like a chanterelle? McDowell didn’t think so but ever the optimist she gave it a look and, yes, you got it, it was one. A full 6 days before the start of the 2019 Tour de France, or as some called it, Canada Day.

Weather was dry, very dry and yet after the first one found in Lower Roberts Creek, chanterelles began appearing everywhere. And big smiles appeared on the faces of Balfour & McDowell.

And it continued – Cougar Trail, Crowe Road, Sprockids, Valley of the Giants and even Soames Hill all summer long.

When McDowell’s collecting bag overfloweth, she took out her lucky toque to hold the rest.

All in a day’s work. Let’s eat!

Chanterelles, hedgies and lobsters – Who says Sprockids is for just mountain biking? And big thanks to all the mountain bikers who helped us find our way out because It.Is.Impossible.To.Not.Get.Lost.In.Sprockids.

Am writing this as of August 31. We still have all fall to go!!!

Hope you got out this summer too… Hey, was that you in Sprockids???

About Cantharellus cibarius

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.

More information: Cantharellus ciborium, Wikipedia