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Beefsteak Fistulina hepatica
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Throughout North America, in Britain and mainland Europe
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Late summer to late fall
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Acidic, rich; acid can be dissipated by soaking in salt water
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Short-stemmed or stemless, open fans; looks very much like a large, red tongue
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Dark red on top, yellowish or whitish on bottom
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As base for shish kabobs, broiled, stewed or grilled
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Black Trumpet Craterellus fallax
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Throughout North America
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Midsummer through late fall
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Fruity
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Small, wrinkled funnel
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Gray to dark brown or black
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In risotto or other dishes with creamy sauces
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Chanterelle Canthrarellus cibarius
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Europe, North America, Japan and China
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Late summer through fall; freeze-dried acceptable substitute for
fresh. Can be purchased dried year-round.
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Slightly acidic, may be peppery or nutty
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Trumpet-shaped
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Pale yellow, orange, purple, red, dark brown, black
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In stuffings or sauces, as side dish
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Chicken of the Woods Polyporus sulphureus or Laetiporus sulphureus
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Throughout much of North America, Europe, Venezuela,
Australia and South Africa
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Summer through fall
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Lemony; some say flavor is reminiscent of lobster. Young caps or new growth on older caps best
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Multilayered, shelf-type fungus, very thick and spongy-looking
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Bright yellow to orange
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Grilled; in dishes where they will cook a long time (for
example, stew); or boiled, cooled and sliced in salads.
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Coral Clavulina spp.
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Most of the United States and Canada, and throughout Europe
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Summer to winter. Only good fresh.
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Mild
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Small and club-shaped, or bushy and forked, like coral
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White, yellow, brown, or reddish
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In mushroom soups or stews, in casseroles.
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Crimini (Meadow) Agaricus bisporus
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Throughout North America and Europe. Widely cultivated
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Year round
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More woodsy than the white cultivated (button) mushroom, but still mild
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Fleshy, round cap with a central stem; aside from color, just like the white cultivated mushroom (they're closely related)
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Brown
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As a side dish -- may be sauteed, roasted, grilled or
stuffed
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Enoki Flammulina velutipes
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Japan
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Cultivated available year-round
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Mild
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Long, 3- to 4-inch stem with tiny cap
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White
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In salads for its crunchy texture, or as a garnish. In
Asian cuisine, generally prepared in stir-fries or cooked briefly in soups.
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Hedgehog Dentinum repandum or Hydnum repandum
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Southern United States
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Late summer through fall
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Mild, some say flavor similar to oysters
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Large, resembling a huge beard or a ball of fringe
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Pale yellow to buff; white flesh
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Good with seafood
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Lion's Mane Hericium erinaceus
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Much of North America, and China
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Late summer to late fall
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Mild, fruity
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Has cascading, white, icicle-like spines
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White
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Sliced into thin slices and sauteed
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Lobster Hypomyces lactifluorum
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North America; eastern-grown specimens usually have better
texture
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Summer to mid-fall
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Meaty, strong
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Bulky, fluted mushroom
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Bright orange, with red and yellow flames
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Sauteed in butter or olive oil; also good in sauces and with
meats
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