Due to popular demand, the MST is pleased to announce a repeat session of 12 Easy Genera: An Introduction to Field Identification of Mushrooms, on Wednesday, September 12th.
This popular course will be given by Kathy Vatcher, MST Membership Director. It focuses on common genera of gilled mushrooms, boletes and other fungi which can be identified fairly easily in the field. This is a general introduction to identification and does not specifically focus on edible species.
It will be held in the Garden Hall at the Toronto Botanical Garden. Doors will be open at 7:00pm for members who wish to bring in mushrooms for identification. This will be followed by a 2-hour presentation beginning at 7:30pm. There will be a short break for refreshments.
The course is available to MST members only and will be limited to 50 participants. The cost of the course is $10 per person and pre-registration is required. Please register by September 5th, 2018.
MST members may register on the course signup page. This course always fills up with a waiting list, so don't delay! For more information, please contact Kathy Vatcher at This email address is being protected from spambots. You need JavaScript enabled to view it..
The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.
Lactarius piperatus. Edible.
See Pg. 309 Lactarius piperatus "Mushrooms of Ontario and Eastern Canada"
Completely white. Cap: dry, plain, flat, sunk in the middle, thick, stiff, 5-14 cm wide. Gills: very close together, low and small sometimes split. Milk: white. Stem: 2-5 cm tall about 2 cm thick, meat white, tastes a bit peppery. The scent is not unpleasant. Though this fungus is counted among the edible varieties, it really does not taste very good. Even though its pepperyness disappears with long enough cooking or frying. Not rare, summer to fall in woods.
The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.
Russula virescens Schaeff. Edible.
See Pg. 312 Russula aeruginea “ Mushrooms of Ontario and Eastern Canada “.
Cap: greenish , at times turning toward yellow, covered with dark, adhering spots or warts,in the beginning almost round, later flattening out, knobby, at the edges thick and smooth. Gills: free, uneven, forked and fairly closely bunched. Stem: white, strong, slightly grooved, spongy and full. Fall in underbrush and under birch trees or conifers. This fungus has been seen as edible since the antiquities.
The model below is part of the MST's collection of mushroom models. This collection once belonged to a single individual and they bear the stamp of the owner and his location in West Berlin. The objects are from the 1920s or 1930s based on the text and type face. The translations from old German were completed by one of our members over the last year. Please note that many of the mushrooms in this collection have had their classifications change over time. Many that were once considered as edible are now classified as poisonous, and the translated text may no longer be considered accurate in modern terms.
See Pg. 201 Sulphur Tuft - Hypholoma fasciculare "Mushrooms of Ontario and Eastern Canada". Also See Pg. 202 Hypholoma capnoides.
Cap: up to the size of a "Taler" (coin), thin and knobbed and feels greasy to the touch. Brownish towards the middle, convex, towards the edge yellow. Stem: hollow, thin, bent, about the length of a finger, yellow. Flesh: sulphur yellow with disgusting bitter taste. Grows from summer to fall on old stumps. Can be mistaken by the uninitiated for Hypholoma capnoides but the colour of the cap and of the gills is different and so is the taste.
