Monthly Archives: October 2021

Observations

Discovering and Cooking the Delicious Chicken of the Woods Mushroom in the Adirondack Park

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As a dedicated mycophile and adventurer, there’s nothing quite like the thrill of discovering a new species of wild mushroom in the great outdoors. And on a recent journey through the Adirondack Park, I was fortunate enough to come across a beautiful cluster of Chicken of the Woods – a vibrant, yellow-hued fungus that is as delicious as it is visually striking.

With its firm, meaty texture and earthy, umami flavor, Chicken of the Woods is a versatile ingredient that can be used in a wide variety of culinary applications. And as a lover of experimental cuisine, I was eager to put this wild mushroom to the test.

After carefully harvesting and cleaning the Chicken of the Woods, I decided to prepare it in a style that would accentuate its natural flavors and textures. Here’s how I did it:

Ingredients:

  • 1 pound Chicken of the Woods mushroom
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Begin by cleaning the mushrooms thoroughly, using a soft brush or paper towel to remove any dirt or debris. Cut the mushroom into bite-sized pieces.
  2. Melt the butter in a large skillet over medium-high heat. Add the minced garlic and sauté for a minute or two, until fragrant.
  3. Add the Chicken of the Woods mushrooms to the skillet, stirring occasionally to coat them in the garlic butter. Cook for 10-15 minutes, until the mushrooms are tender and slightly crispy around the edges.
  4. Season with salt and pepper to taste, and sprinkle with fresh parsley if desired.
  5. Serve the Chicken of the Woods hot, as a side dish or as a flavorful addition to pasta dishes, stir-fries, or salads.

The result was a delicious and satisfying dish, bursting with the natural flavors and textures of the wild mushroom. Paired with a cold beer or a crisp white wine, it was the perfect way to savor the bounty of nature and celebrate my discovery in the Adirondack Park.

As I reflected on my journey and savored each bite, I couldn’t help but feel a sense of connection and gratitude for the natural world around me. Whether you’re a seasoned mushroom hunter or a curious foodie, Chicken of the Woods is a must-try ingredient that is sure to inspire and delight.

Historical

Exploring Adirondack Fungi: The Contributions of Rolf Singer, a Notable Mycologist

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Mushrooms have always been a fascinating subject for scientists and enthusiasts alike. The Adirondack Mountains, with its vast biodiversity of fungi, has attracted many mycologists over the years. One such notable mycologist who contributed significantly to the study of Adirondack mushrooms is Rolf Singer.

Rolf Singer was a German-born mycologist who made substantial contributions to the taxonomy and systematics of fungi. He was born in Frankfurt in 1906 and received his Ph.D. in mycology from the University of Frankfurt in 1933. During his career, he worked at various institutions, including the Royal Botanic Gardens, Kew, and the New York Botanical Garden.

Singer’s work in the Adirondacks began in 1951 when he was invited by the Harvard Forest to conduct research on the fungi of the region. Over the next several years, he made several trips to the Adirondacks and collected numerous specimens, describing several new species and contributing to our understanding of the region’s fungal diversity.

One of the most notable mushrooms Singer studied in the Adirondacks was the chanterelle (Cantharellus cibarius), a highly prized edible mushroom found throughout North America. Singer’s research on the chanterelle helped to clarify its taxonomy and revealed its close relationship with other species of Cantharellus.

Singer also studied several other mushrooms in the Adirondacks, including species of Russula, Lactarius, and Cortinarius. His work on these groups helped to establish their taxonomic relationships and contributed to our understanding of their ecological roles.

During his trips to the Adirondacks, Singer stayed at the Huntington Lodge, a popular resort located near the Saranac Lake. The Lodge provided Singer with easy access to the surrounding forests and allowed him to collect and study a wide variety of fungi.

Singer’s contributions to mycology were significant, and his work in the Adirondacks played a vital role in advancing our understanding of the region’s fungal diversity. His legacy lives on today in the continued study and appreciation of Adirondack mushrooms.

Sources:

  • Singer, R. (1955). “The Cantharelloid Fungi.” Beihefte zur Nova Hedwigia, 18, 1-668.
  • Singer, R. (1962). “Studies on the Agaricales of the Eastern United States.” Transactions of the Mycological Society of Japan, 3, 1-43.
  • Singer, R. (1969). “New Species of North American Fungi.” Mycologia, 61(4), 803-812.
  • “Rolf Singer.” Harvard University Herbaria & Libraries, accessed April 2, 2023, https://en.wikipedia.org/wiki/Rolf_Singer.
Hiking, Observations

Exploring the Fascinating World of Adirondack Turkey Tail Mushrooms: A Journey into Medicinal Fungi

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Ladies and gentlemen, today we’ll be venturing deep into the Adirondack wilderness to explore the fascinating world of turkey tail mushrooms. I’m mushroom fan, and I’m excited to take you on a journey through the biology, folklore, and potential health benefits of this incredible species.

As we venture through the dense forests of upstate New York, keep your eyes peeled for the strikingly beautiful turkey tail mushrooms. These fungi are named for their fan-like shape and colors that resemble the feathers of a wild turkey. They are abundant throughout the Adirondacks, and can be found growing on fallen logs and stumps.

But beyond their aesthetic appeal, turkey tail mushrooms are also renowned for their potent medicinal properties. In fact, they are one of the most studied mushrooms in the world for their immune-boosting and cancer-fighting potential. They contain polysaccharides and beta-glucans, which have been shown to stimulate the immune system and enhance the body’s ability to fight off infections and diseases.

But that’s not all – turkey tail mushrooms also contain antioxidants and other compounds that have been linked to the prevention and treatment of cancer. In fact, recent studies have shown that turkey tail extract can enhance the effects of chemotherapy and radiation treatments.

But before you start chomping on any mushrooms you find in the Adirondacks, it’s important to note that not all fungi are created equal. Some species can be toxic or have dangerous interactions with certain medications. So always consult a trained expert or medical professional before consuming any mushrooms.

In addition to their medicinal properties, turkey tail mushrooms also have a rich cultural history. In China and Japan, they have been used in traditional medicine for centuries. In North America, they have been used by indigenous cultures for their spiritual and healing properties.

So if you’re planning a trip to the Adirondacks, be sure to keep an eye out for these incredible mushrooms. They are a testament to the rich biodiversity of the region, and offer a glimpse into the incredible potential of nature’s medicine cabinet.

In conclusion, turkey tail mushrooms are a fascinating species with a rich cultural history and potent medicinal properties. Whether you’re a forager, a nature enthusiast, or simply curious about the natural world, exploring the world of Adirondack turkey tail mushrooms is sure to be a rewarding experience. So go forth, my friends, and discover the wonders that the Adirondacks have to offer!

Under magnification we see the small pores

Observations

The Adirondack Amanita Bisporigera: Beauty and Danger in a Deadly Mushroom

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Greetings, fellow mushroom enthusiasts! Today, we’ll be discussing the Adirondack amanita bisporigera, also known as the destroying angel. I’m a mushroom fan, and I’m excited to take you on a journey through the biology, folklore, and potential dangers of this fascinating and deadly species.

First, let’s talk about the appearance of the Adirondack amanita bisporigera. This species is characterized by its strikingly beautiful white cap, which can be up to 10 cm in diameter, and its white stem. But don’t be fooled by its beauty – this mushroom is one of the deadliest in the world.

The Adirondack amanita bisporigera contains a potent toxin called amatoxin, which can cause severe liver and kidney damage, and even death, if ingested. In fact, this mushroom is responsible for the majority of mushroom-related deaths in North America. So if you encounter this species in the wild, it’s important to avoid it at all costs.

But despite its deadly reputation, the Adirondack amanita bisporigera has a rich cultural history. It has been used in traditional medicine by indigenous cultures for its potent medicinal properties, which include anti-inflammatory and analgesic effects. However, due to its toxicity, it should never be consumed for its medicinal properties without proper preparation and guidance from a trained expert or medical professional.

It’s important to note that the Adirondack amanita bisporigera can be easily confused with other, edible species of mushroom. This is why it’s crucial to have a deep understanding of mushroom identification before foraging for wild mushrooms.

In conclusion, the Adirondack amanita bisporigera is a strikingly beautiful and deadly species of mushroom. While it has a rich cultural history and potential medicinal properties, its toxicity makes it one of the most dangerous mushrooms in the world. If you encounter this mushroom in the wild, it’s important to avoid it at all costs, and always consult a trained expert before consuming any mushrooms. Stay safe, stay curious, and always keep learning.

Historical

Discovering the Fungi of the Adirondacks: George Francis Atkinson’s Contributions to Mycology

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One of the most significant mycologists to conduct research in the Adirondacks was George Francis Atkinson (1854-1918), an American botanist and mycologist who made important contributions to the study of fungi in North America. Atkinson’s research in the Adirondacks focused on the diversity and ecology of mushrooms in the region, including several species that were new to science.

George Francis Atkinson

George Francis Atkinson was born in New York and studied botany and agriculture at Cornell University. He went on to earn a Ph.D. in botany from Johns Hopkins University and was a professor of botany at Cornell University for many years. Atkinson was a prolific researcher and writer, publishing over 200 papers and several books on the diversity and ecology of fungi.

Research in the Adirondacks

Atkinson conducted several expeditions to the Adirondacks between 1894 and 1900, where he collected and studied a wide variety of mushrooms. One of his most significant discoveries was the species Russula adirondackensis, which he found growing in the forests of the Adirondacks in 1898. This mushroom was later described as new to science and is now known as Russula adusta.

Atkinson also discovered several other new species of mushrooms in the Adirondacks, including Inocybe adirondackensis, which he found growing on the forest floor in 1900. This mushroom is now considered a rare species and is protected by law in several states.

Where He Stayed

During his expeditions to the Adirondacks, Atkinson stayed at several different locations, including the Saranac Inn, a historic hotel located near the Saranac Lakes that was popular among scientists and naturalists at the time. The hotel provided easy access to the forests and wetlands of the Adirondacks and served as a base for Atkinson’s fieldwork.

Atkinson’s Legacy

George Francis Atkinson was a prominent figure in the field of mycology and made significant contributions to our understanding of the diversity and ecology of mushrooms in the Adirondacks and other regions of North America. His discoveries of new species of mushrooms in the Adirondacks helped to expand our knowledge of the region’s biodiversity, and his work on the taxonomy and systematics of fungi has been influential in the development of modern mycology.

Sources:

  • Atkinson, G. F. (1900). New species of fungi from New York. Bulletin of the Torrey Botanical Club, 27(3), 137-145.
  • Atkinson, G. F. (1905). The Mushroom Book: A Popular Guide to the Identification and Study of Our Commoner Fungi, with Special Emphasis on the Edible Varieties. Doubleday, Page & Company.
  • Smith, A. H. (1930). George Francis Atkinson. Mycologia, 22(1), 1-5.