The Morels are over here now mostly, along with 'Mousseron' or St Georges Mushrooms (Calocybe gambosa) 
But the'Girolle' or Chanterelle (Cantharellus cibarius) will be around soon enough in woodlands, hiding under the leaves usually
I visited a local wood at the weekend where I have picked Oyster Mushrooms (Pleurotus ostreatus) in the past from a large fallen beech, and sure enough, after the recent rains and warm temperatures I picked a couple of kilos They are most often found in the autumn and winter when it is milder. Here are a few photos I took.
Oyster mushrooms often grow on fallen or dead/dying deciduous trees but especially beech. As this is quite a recent fall, I reckon it will keep producing for a few years yet and a site I have noted for future visits
Typically hanging off the trunk in groups. Colour varies even on one tree from dark dun brown to quite a yellowish tinge to the gills as they grow older.
Close Up View. If you look closely you can just make out the white mycelia (the vegetative part of a fungus, consisting of a network of fine white filaments (hyphae)) around the area where it is growing out of a crack in the tree bark.
Detail. Shows well why they are called 'oyster' mushrooms Note how it is growing out of the cracking bark. The mycelia grow under the bark and into the rotting wood where they gather nutrients from the dead tree. The mushroom is the fruiting body of the actual fungi and it carries on living even if the mushroom is cut off. I always leave older specimens to allow them to spawn.
Under View. You can see this is an older mushroom and the spores have begun to release and darken the gills underneath. The edges are starting to shrivel. Still OK to eat but do leave some and only take what you need. I also take a couple of older ones and rub then into cracks of other beech around hoping to spread these delicious treats
There is little to confuse them with, but check the link above for decent identification information and any decent mushroom guide. There is another species of Pleurote which is also equally good eating and grows also on this tree too but not at this time called Branching Oyster (Pleurotus cornucopiae). As with all mushrooms If In Doubt, Leave It Out! Here in France anyone can take their mushrooms to a local pharmacy and they will check them for you. Very sensible. They are widely cultivated now and sold in supermarkets in the UK and France now, but nothing beats picking your own organic freebies
Before eating check for any insects which like to hide in the gills and cut off any woody part where it was cut from the tree (I never wash mushrooms to retain as much flavour as possible, just brush off any moss, dirt etc). On older specimens check for maggots.
I ate the first picking with a stir fry of chicken and black bean sauce and rice. The second, sliced and served in a creamy sauce with some fresh coriander with chicken again.
happy foraging
But the'Girolle' or Chanterelle (Cantharellus cibarius) will be around soon enough in woodlands, hiding under the leaves usually I visited a local wood at the weekend where I have picked Oyster Mushrooms (Pleurotus ostreatus) in the past from a large fallen beech, and sure enough, after the recent rains and warm temperatures I picked a couple of kilos
They are most often found in the autumn and winter when it is milder. Here are a few photos I took.Oyster mushrooms often grow on fallen or dead/dying deciduous trees but especially beech. As this is quite a recent fall, I reckon it will keep producing for a few years yet and a site I have noted for future visits
Typically hanging off the trunk in groups. Colour varies even on one tree from dark dun brown to quite a yellowish tinge to the gills as they grow older.
Close Up View. If you look closely you can just make out the white mycelia (the vegetative part of a fungus, consisting of a network of fine white filaments (hyphae)) around the area where it is growing out of a crack in the tree bark.
Detail. Shows well why they are called 'oyster' mushrooms
Note how it is growing out of the cracking bark. The mycelia grow under the bark and into the rotting wood where they gather nutrients from the dead tree. The mushroom is the fruiting body of the actual fungi and it carries on living even if the mushroom is cut off. I always leave older specimens to allow them to spawn.
Under View. You can see this is an older mushroom and the spores have begun to release and darken the gills underneath. The edges are starting to shrivel. Still OK to eat but do leave some and only take what you need. I also take a couple of older ones and rub then into cracks of other beech around hoping to spread these delicious treats
There is little to confuse them with, but check the link above for decent identification information and any decent mushroom guide. There is another species of Pleurote which is also equally good eating and grows also on this tree too but not at this time called Branching Oyster (Pleurotus cornucopiae). As with all mushrooms If In Doubt, Leave It Out! Here in France anyone can take their mushrooms to a local pharmacy and they will check them for you. Very sensible. They are widely cultivated now and sold in supermarkets in the UK and France now, but nothing beats picking your own organic freebies
Before eating check for any insects which like to hide in the gills and cut off any woody part where it was cut from the tree (I never wash mushrooms to retain as much flavour as possible, just brush off any moss, dirt etc). On older specimens check for maggots.
I ate the first picking with a stir fry of chicken and black bean sauce and rice. The second, sliced and served in a creamy sauce with some fresh coriander with chicken again.
happy foraging
