08 Complete guide from the wild collection to the frontier of science

Ancient Greek doctor Dioscorides recorded in detail the medicinal properties of more than 20 mushrooms in "On Drugs", and this knowledge comes directly from field observation and practical verification.In "On Cooking", the ancient Roman foodie Apisius recorded how to identify edible mushrooms and drug-related species - by observing insect-eater marks, odor changes and growth environment.The ancient Chinese "Shennong Bencao Jing" systematically records the use of medicinal fungi such as Ganoderma lucidum and Poria cocos.

In Native North American tribes, mushroom recognition techniques taught by elders are still of reference value today.They taught the younger generation to use the "five-step identification method": observing the color and texture of the cap, checking the arrangement of the folds, smelling specific odors, testing touch reactions, and recording the growth matrix.Although these methods are simple, they contain profound ecological wisdom.

I remember almost mistaken amanita for edible toadstools in Santa Fe National Forest, New Mexico.The key difference is that the amanita has a fungal trough and a fungal ring, and the fungal folds are white; while the edible toadstool lack these characteristics.This experience made me understand that theoretical knowledge must be consolidated through field experience.

At the end of the 18th century, the microscopy technology of Dutch scientist Levinhoek allowed researchers to see the microscopic world of spores for the first time.This technological breakthrough has shifted fungal classification from macro-characteristics to microstructure analysis.Modern mushroom hunters still use portable microscopes for field identification, especially to observe the color and morphology of spore prints.

The two-name naming system established by Linnaeus in 1753 provides a unified communication language for mushroom hunters around the world.When you find a boletus strain, knowing its scientific name is Boletus edulis, you can get accurate identification information anywhere in the world.

I recommend that every serious collector maintain detailed field records:

These data not only help to accurately identify, but also provide valuable field observation materials for scientific research.

The Swedish mycologist established the basis for modern fungal classification in the early 19th century.His field work method is still adopted today: systematically record collection locations, seasonal changes, and symbiotic relationships with trees.Fries stressed that understanding mushrooms must understand their ecological environment.

French scientist David developed spore printing technology, a simple and effective technique now used by every mushroom hunter: placing the cap on black and white paper for hours, species identification through spore arrangement and color.

In the Rockies in Colorado, I encountered a group of mushrooms that were hard to identify.By applying David's spore printing technology combined with Fries' ecological observation method, they were finally determined to be undocumented local Matsutake variants.This case demonstrates the continued value of traditional methods in modern collection.

The specimen collection and recording standards established by this pioneer of Chinese mycology in the 1930s are still the golden standard for field work.He emphasized the key information that must be recorded every time:

Among the ethnic minorities in southwestern China, a unique "three questions and three views" identification method is inherited:

Ask where to grow (tree type, soil properties)

Second, ask about the growth season (season, how many days after rain)

Three questions about morphological characteristics (color changes, damage reactions)

Although this method is ancient, its systematic observation angle is worthy of reference by modern collectors.

Now, with portable DNA sequencing devices, field collectors can perform rapid species identification on site.This technique is particularly suitable for distinguishing species with similar appearance but different toxicity, such as edible chanterelles and toxic pseudochanterelles.

Understanding the mushroom genome directly affects cooking techniques.For example, we know that the flavor precursor substances in shiitake mushrooms need the action of enzymes to be released, which explains why dried shiitake mushrooms have a stronger flavor than fresh shiitake mushrooms—the drying process destroys the cellular structure and allows the enzyme to fully contact the substrate.

Modern mushroom hunters should be equipped with:

1. Smartphones are equipped with recognition APP and GPS records

2. Portable microscope (100-400 times)

3. DNA rapid detection test strips (for difficult species)

4. Standardized specimen collection toolkit

These tools perfectly combine traditional experience with technological innovation.

When you find specific mushrooms growing around a specific tree species, this is not only a clue to the collection, but also an observation of the mycorrhizal symbiosis.For example, boletus usually forms a symbiotic relationship with oaks and pine trees, and understanding this can greatly improve the collection efficiency.

Modern mycology is increasingly dependent on observations and data from amateurs.Through platforms such as iNaturalist, every mushroom hunter can contribute data to the global fungal database.I have helped scientists discover three possible new mushroom species through this platform.

1. Basic Preparation Phase

2. Skill construction path

3. Security Agreement Establishment

4. Advanced participation opportunities

Understanding the biochemical process of mushroom spoilage can help optimize preservation methods.Mushrooms contain a lot of water and active enzymes, and rapid drying or low-temperature storage can inhibit enzyme activity.Vacuum freeze-drying best preserves flavor substances and nutrients.

Effects of different cooking methods on the nutritional content of mushrooms:

Based on my understanding of the structure and chemical composition of mushroom cells, I developed this processing process:

1. Cleaning: Use a soft brush instead of water to prevent the loss of flavor substances

2. Pretreatment: Decide whether to remove toxins by blanching according to the species

3. Cutting: Cutting along the texture reduces cell destruction

4. Cooking: Control temperature and time to optimize texture and flavor

The development of mycology proves that the most profound scientific principles often originate from the simplest practical needs.When you walk into the forest on the morning after the next rain, holding a knife and collecting basket, you are not only looking for ingredients, but also participating in an ancient and vibrant scientific exploration.Every accurate identification and every meticulous record are the cornerstone of the sustainable development of this science.

Remember: true mycology experts are both scientists in the lab and practitioners in the forest.Combine rigorous scientific methods with rich field experience and you can go further and gain more on this path – whether it is knowledge or on the table.