How2Day: Large Mushrooms That Grow in Sandy Soil

Mushrooms grow throughout the United States, though each species is specialized to a unique environment. Some grow well in peat, others in decomposing trees. Several are particular to sandy soil, and of these, a number are notably large and even edible. Although growing them would present challenges, they can be harvested and prepared when found in the wild.

Three species of Bolete grow in North America, though only the Pale-chestnut Bolete prefers sandy soils. Most often it grows in forests with large oak or pine populations. True to its name, its coloration is a shade of pale chestnut, and it sports a bell-shaped capped. Although it is edible, be careful to get it while the gills under the cap are still white. Aged yellow gills are likely to host maggots. Mushroom hunters should be wary when harvesting Boletes, though, as they have close cousins that are poisonous. Bring a mushroom guide with you when gathering Boletes to ensure you are not getting a deadly strain.

The Matsutake has a long and illustrious history in Japan. During it Imperial Era, courtiers would gift it as a symbol of love and fertility, similar to the modern American practice of giving roses to loved ones. In addition to being a symbol of affection, it was also highly prized for its robust, aromatic flavor. A cousin of the Japanese Matsutakes grows in the United States. The White Matsutake is every bit as edible as its overseas counterparts, and it grows to American proportions, its cap often exceeding half a foot. It grows most readily in evergreen forests, in particular near fir and hemlock trees. Most often, this mushroom will be found in the extreme American north near the east and west coast.

The Eastern Cauliflower Mushroom is one of the most unusual looking mushrooms in to grow wild in the United States. As its name implies, its cap has an intricate array of ruffles, similar to the folds of the human brain or corral. Despite its unusual appearance, the Eastern Cauliflower Mushroom is entirely edible. The flavor is prized as one of the best, though its fibrous texture is unpleasant if eaten raw. When cooked at a slow simmer in soups or stews, it adds a robust flavor. It grows primarily in oak and pine forests, most often in sandy soil types.

How2Day