For some reason, we've had quite a few inquiries from readers recently which have essentially asked us to identify mushrooms based on descriptions or photographs. Sorry, folks, we just can't do that... no responsible mushroomer should EVER do so without being able to examine the actual mushrooms, in person.
We take identifying very seriously. For one reason, when someone asks us to identify mushrooms they've found, it's usually because they contemplate EATING them! We all know that some wild mushrooms are poisonous and some are deadly so; how could we not take this seriously?
A local friend had these Boletes growing in her yard. But what exact kind were they? Here, we take a spore print (under the upside-down glass) with our mushroom guide at the ready. And since this "discovery" was spur of the moment, we needed an impromptu "basket" to collect them: my cap!
We invariably advise folks who get in touch with us to contact their local mycological society and, through them, find someone they can take their mushrooms to for identification. In season, taking them to a mushroom buyer would be another possibility, but it's not usually as good an option; buyers are there to do business, not educate. Either way, though, the key is this: the mushrooms have to be directly looked at and identified by a knowledgeable identifier.
Why are we so rigid in this rule? Because identifying mushrooms with certainty often involves more than just physical appearance. Where the mushroom was found and what else was nearby is one piece of information we seek; we know that certain species are typically found in certain kinds of habitat, in proximity to certain kinds of trees and brush, so knowing where it came from is one part of the puzzle. The aroma of the mushroom is another (smell is a main identification point with some mushrooms, such as Matsutakes). So are the physical characteristics of the mushrooms; as an example, with Russulas, the stem typically snaps like chalk... no photograph will tell us that. Other mushrooms (some varieties of Boletes, for example) stain where "injured," and this can be a very informative identification point. With other mushrooms, the color (and shape!) of spores is a key I.D. point, so taking a spore print is important. The "feel" of the skin of the mushroom, particularly the cap, can also be key. There are other points as well, but these give you an idea.
These answers aren't available to us over the phone, or from a photo. As a result, we just can't identify mushrooms that way, and don't want any part of it. If it's too much trouble to do a proper job of identification, then we think it's not worth doing at all.
When we get a call from someone local seeking our help in identifying a mushroom, we first ask some questions to satisfy ourselves that the people are interested enough to devote the amount of time and energy it will take to do the job right. If they are, we'll then get together and examine the mushrooms with the people present, and we'll have at least three good mushroom books with us. Even if we recognize the species instantly, we will go through the process methodically, taking note of the characteristics, point by point, that make this mushroom one kind and not another. We'll often use "keys" to identify mushrooms, and show people how that's done. We want this to be a learning experience. And if we do our job properly, we will convey that mushroom identification needs to be approached seriously, thoughtfully, responsibly and scientifically.
We've been at this for over thirty years, and are among the identifiers designated by NAMA (the North American Mycological Association) for contact in poisoning cases. Even so, there are far more knowledgeable identifiers than we are. A key aspect of wisdom is knowing what you don't know. We're proud of our mushroom knowledge, but we're also humble enough to admit it when we're stumped, as sometimes happens. When it does, we say so. And obviously, unless we're absolutely certain what they are, these mushrooms won't get eaten.
And when we are done, and we've identified the mushrooms, we discuss edibility: are they safe to eat? Even if they turn out to be mushrooms that are considered safe and edible, we're not quite done.
As with so many things in the world of fungi, it's not that simple. We always establish that the mushrooms were gathered somewhere that environmental pollution that could be toxic is unlikely. If the mushrooms are of a species like Shaggy Manes, we discuss the fact that they don't mix well with drinking alcohol for some people. Then we discuss the need to cook the mushrooms thoroughly, and to eat only a small portion the first time, to make sure that there is not some unique, personal allergy. Then, and only then, do we give our cautionary approval.
Like so many things in life, there are no short cuts; and in the case of wild mushrooms, there shouldn't be.