Here is another great edible mushroom I gathered yesterday. Catathelasma ventricosum is often in Atlantic Canada mistaken for the white matsutake as there are some similarities except the big difference is the clean complex smoky, spicy aroma of white matsutake vs the fresh somewhat cucumbery odor of Catathelasma ventricosum. Both are great edible mushrooms in their own right. Catathelasma ventricosum is common on the east coast from new england north, but it is known to appear in Colorado and Califorina and it is a commonly gathered mushroom in Asia as well.
Catathelasma ventricosum is very firm fleshed mushroom and is a good addition to the stew pot, they hold their shape well when fried and look great on the plate. They are firm and chewy so sometimes I cut them into thin strings and cook them in soups or slow cook them in BBQ type sauces.
The grey patterns which form on the top of the caps a day after the mushroom emerges are quite striking.
I was pleased to see a company in Quebec is now selling Catathelasma ventricosum in dried form and pickled. I’m drying a good supply myself to be mainly used for teas and flavoring rice as this mushroom is gaining popularity in N.A. as a safe medicinal mushroom.
Although everything seems to stick to the outer skin of this mushroom the skin on the stem and cap quickly peels away for easy cleaning. ciao for now
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