Full of flavour and high in vitamins B2 and B3, mushrooms are popular fare on the dinner tables of central Victorians.
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But picking and eating the vegetable from nature brings with it the risk of poisoning, health and foraging experts have both warned.
Victoria’s chief health officer, Professor Charles Guest, even discouraged people from eating fungus that grew in their own backyards, saying toxic mushrooms appeared similar to edible varieties.
He identified the yellow staining mushroom and death cap fungus as the state’s most dangerous, with the latter capable of killing those who ingest it.
“Anyone who becomes ill after eating mushrooms should seek urgent medical advice and, if possible, take samples of the whole mushroom for identification,” Professor Guest said.
Forager Sparrow Daley specialises in finding and eating wild greens, but has extended his search to include pine and slippery jack mushrooms.
He said searching nature for sources of nutrition was a cheap way of supplementing one’s diet.
“Foraging is all round a great sustainable food supply, I believe, and if you can preserve mushrooms by dehydrating – then they can last you to the next season,” Mr Daley said.
In fact, he named winter as the time of year where wild edibles were in their greatest abundance.
Wild chives, ruby saltbush berries and even Rosalind Park’s carob pods were freely available to snack on.
“And there are olives ripening in almost every street across the city,” Mr Daley said.
It is currently peak mushroom season too, with heavy rains encouraging growth in earth still warm from summer.
But Mr Daley cautioned beginners against mushrooming, saying it was more dangerous than searching for wild greens.
He was opting to grow shiitake and oyster mushrooms this year.
Professor Guest agreed, saying: “If you have any doubts about a species of fungus or mushroom, don’t eat it.”
For advice in cases of suspected poisoning, phone 13 11 26. In an emergency, dial 000.