Last Updated - 7.24.2013
Edible Wild Mushrooms Commonly Found In Pennsylvania And Personally Eaten Regularly
Photo of winecap Stropharia
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Aborted Armillaria
Armillaria abortivum
Aborted entoloma

Almost Bluing
King Boletus

Boletus subcaerulescens

Artist's Conk
Ganoderma applanatum

Bear's Head Tooth
Hericium americanum

Black Trumpets
Craterellus fallax

Clitocybe nuda

Brick Caps / Brick Tops
Hypholoma sublateritium

Cauliflower Mushroom
Sparassis spathulata

Chicken of the Woods
Laetiporus sulphureus

Inonotus obliquus

Comb Tooth
Hericium coralloides

Common Laccaria
Laccaria laccata

Corrugated Cap Milky
Lactarius corrugis

Giant Puffball
Langemannia gigantea

Golden Chanterelle
Cantharellus cibarius

Hedgehog Mushroom Big
Dentinum repandum

Hedgehog Little
Dentinum umbilicatum

Hen of the Woods
Grifola frondosa

Honey Mushrooms
Armilleria mellea

Horn of Plenty
Craterellus cornucopioides

Horse Mushroom
Agaricus arvensis

Hygrophorus Milky
Lactarius hygrophoroides

Lilac Bolete
Xanthoconium separans / Boletus separans

Lingzhi / Reishi
Ganoderma lucidum & G. tsugae

Lion's Mane / Old Man's Beard
Hericium erinaceus

Meadow Mushrooms / Pinkies
Agaricus compestris

Oyster Mushroom
Pleurotus ostreatus

Purple-gilled Laccaria
Laccaria ochropurpurea

Quilted Green Russula
Russula virescens

Red Chanterelle
Cantharellus cinnabarinus

Rooted Oudemansiella
Oudemansiella radicata

Shaggy Mane
Coprinus comatus

Smooth Chanterelle
Cantharellus lateritius

Tinder Fungus
Fomes fomentarius

Two-colored Bolete
Boletus bicolor

Voluminous-latex Milky
Lactarius volemus

Winter Chanterelle
Cantharellus tubaeformis
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The Prince ? or Almond Mushroom ?
Agaricus augustus or A. subrufescens
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Wild Food Foraging
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Making Rooted Oudie Cutlets

Rooted Oudemansiella - Oudemansiella radicata

If you have ever used mushroom field guides then you know perfectly well that authors opinions on the taste of various wild mushrooms can be way off. WAY OFF!
Ever since my first sampling of a perfectly fresh puffball decades ago, which was rated as 'Choice' in several books, my thought on the subject became to decide on my own as to what is and is not 'Choice'.
What a disappointment that puffball was.
It was like eating a piece of zucchini, safe but tasteless.

Over the last 35 years of eating wild mushrooms I could write a book ( albeit a small one ) on which ratings I agree with and which not. As long as it is known to be a safe edible variety I don't give any credibility as to the author's 'taste' rating. You should do the same.

On that topic let's discuss Oudemansiella radicata.
It is one of those mushrooms that was a total surprise when I first sampled it years ago.
It was known as an edible but under-rated as to taste and tecture.
Photo of a pair of Rooted Oudemansiella - Oudemansiella radicata

It has, over the years, been a great joy to find them. I usually get a few ( less then ten ) every now and then when out looking for other varieties.
With Rooted Oudie's you never find a lot of them. At least I don't. It is usually one here, one there, maybe two or three here, one there, etc. I'll get a couple of bags of chanterelles and maybe 5 Rooted Oudie's. Or maybe a bunch of Sheep'shead mushroom's and 5 or 6 Rooted Oudies. It always seems to be that way.
Probably because there are never very many I always eat them 'straight up', that is, they do not go into soup, stews, roasts, etc., but are enjoyed as a side dish with something else or just by their lonesome as a tasty treat.

And one of my favorite methods of eating these is as a breaded cutlet.
Photo of Rooted Oudemansiella cutlets - Oudemansiella radicata

Cutlets go good with any meal. They are especially good with breakfast. A couple of pieces of bacon, a few Rooted Oudie cutlets and scrambled eggs, from the leftover egg mix that was used during the process of coating the caps. No waste that way at all.

Get a bowl and crack a couple of eggs in it. Mix with a fork. Cut most of the stem off the Rooted Oudie leaving just enough so you can grab it so you can lift the cap and coat it with egg mix.
Photo of the ingredients used for making Rooted Oudemansiella Cutlets - Oudemansiella radicata

Then use whatever breadcrumbs you like and bread the egg-coated cap.
Photo showing a Rooted Oudemansiella being coated with breadcrumbs - Oudemansiella radicata
I like to use a mix of Extra Virgin Olive Oil and butter to fry them up real quick.

Photo of breaded Rooted Oudie's frying - Oudemansiella radicata
When the bread crumbs have cooked to a color of brown that you like, on each side, eat away.
Photo of three Rooted Oudie Cutlets ready to eat - Oudemansiella radicata

While the Rooted Oudies are frying in one skillet maybe make some scrambled eggs from the leftover eggs in another.

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