This tasty and very common mushroom can give a small amount of people gastric upsets so should be tried in small amounts the first time it is eaten. It should always be cooked before consumption.
|Common Names||Honey Fungus (EN), Bootlace Fungus, Ffwng Melog (CY), Opieńka Miodowa Właściwa (PL), Gyűrűs Tuskógomba (HU)|
|Scientific Name||Armillaria mellea|
|Average Mushroom height (CM)||14|
|Average Cap width (CM)||15|
Conical when young, then convex, then flattening and even having upturned edges. Honey coloured, ochre or brown with a darker slight umbo and sometimes concentric circles of darker scales..
The chunky Honey fungus has a fairly thick, scaly, white to yellow brown stem which is usually bulbous at the base. The slender fungus is thinner, generally smoother and tapers towards the base and can be white to yellow to red/brown.
The ring is usually very high on the stem and can appear as a double ring with chrome yellow edges.
Growing in large clusters on trunks, stumps or dead wood of many different trees but can also be found in grass as the rhizomorphs spread looking for more trees to infect.
Galerina marginata, pictured, can look similar but is darker and has a distinct smell which is not mushroomy. Care should be taken with the identification of this fungi as Galerina marginata is also called The Funeral Bell.
The Shaggy Scalycap (Pholiota squarrosa) can look similar but has brown spores and has much more pronounced scales on the cap as well as scales on the stem which the Honey Fungus doesn’t have.
White to pale cream. Ellipsoid.
Taste / Smell
Good and found in large numbers. Must be cooked before consumption but can still cause slight gastric upsets in a small number of people.
This mushroom is responsible for killing many trees and the rhizomorphs or ‘bootlaces’ can usually be found under the clusters of fungi and surrounding bark. Unlike most mushrooms this fungi can live on its host tree alive or dead and can spread under ground easily and ends up killing its host.
Armillaria do not grow from spores very easily.
An Armillaria has formed what is thought to be the largest living single organism on the planet and has been reported at 3.4 square miles in size and thousands of years old.
In Norway, they call a certain mushroom a ‘Melksopp’ . Is this the same as our word ‘ Milksop ‘ ?
I believe it was a type of Boletus, the type which which occasionally sprang up on the back lawn of our former
house, near Watch hill, Aspatria, Cumbria.
Can you shed any light on which mushroom is in fact called in English, ‘Milksop’ ?
I can’t find a reference to milksop and mushrooms in the UK, only that it means ‘a person who is indecisive and lacks courage’ but in Lithuania they call the Leccinum branch of the Boletes the milksops so there might be something there.
Milksop might refer to milk cap.
there is not a mushroom called melksopp in norsk… melksopp is a direct english translation of the english name for milkmushroom i.e. lactarius the mushrooms that create milk from the gills. in norsk they are called riske for example matriske [trans. food milk cap]. from the information you have given i can tell you sopp is the word for mushroom and boletes are called skrubb. so you may mean myrskrubben, leccinum niveum the direct translation of this is the moor bolete].
We do eat them in east Europe (Romania,Bucovina ,Ukraine, Bulgaria)
We do call them Ghebe in general and people preserve them in jars over the winter months
I found some really early honey fungus on a dead tree, 2nd Aug 2020, which is a month earlier than the season start described.
Likewise! At least, I think that’s what I’ve found. Perhaps this year’s climate has been conducive to it.
My wooded garden is a honey coloured fantasy grotto at the moment, with clumps on each and every bit of wood sticking up, or horizontal on the ground. It must have been a very good year for it. Doesn’t seem to have killed anything off this year though, maybe that will happen toward winter. Has anyone else had a really bumper crop this year?
Huge crop of honey fungus on an ivy root. Should I leave it or remove it?. The ivy root is not required, I cut down and removed the greenery but was unable to dig out the root.
It’ll kill all the other plants around it so if you have tree it’s bad, but if you’re fighting greenery back and don’t care this mushroom might help you take care of that for a few thousand years.
Had Honey Fungus on toast for lunch today,yummy.! Boiled the caps for 5 minutes,then saute in a little olive oil,butter,garlic and dried herbs.
All growing around the trunk of an old oak in my garden.
Many Boletes in my lawn too,but not positively identified,so not eaten.!!
i found at august 5th in bulford salisbury. it is very good and tasty. i ate with whisky its really really yummy . i saute in little bit olive oil,garlic,black powder,green chilli salt and butter. so nice!!!
Made a delicious chicken and mushroom pie today with the healthiest looking honey fungus I have ever seen.
I’ve found a cluster of what I think might be honey fungus round a tree in the local park. I’m not sure enough to actually eat them though!
Honey fungus gone mad this year! Harvested 50 litres of mushrooms squashed into buckets. I think there will be a good amount of mushroom ketchup before too long. Amazingly no casualties to the fungus this year but judging from the way they have sprouted in new territory I expect plenty of plants to die next spring. At least I will have some ketchup so all is not lost.
Got loads of these in my garden, picked cooked and eaten some this morning. Very nice. Does anyone know if they can be picked and stored? (Dried, frozen etc.) If so, how?
They can be dried if sliced very thinly and placed on a fine mesh rack somewhere warm with a breeze or in a dehydrator, if stored right they will last for years. They can also be cooked and then frozen.
Just followed recipes and made a thick mushroom soup with caps by boiling for 5 mins then sauté with butter, home grown garlic and fresh herbs with olive oil and black pepper. Put in mixer with some cooked potato and boiling water and ‘voila’, a thick grainy wild mushroom soup. No tummy pains either!!
Yes, but are they yummy or not really worth the effort
I know I’m about two years late to this, but I found honey fungus to be a decent mushroom. Compared to store-bought Agaricus bisporius they’re not as watery and a lot more of their mass is made up by gills. In my opinion, this means they work decently in the same places you would use white mushrooms, but also work significantly better in dishes that benefit from their gills(they hold a lot of sauce, which is good for steak toppings) or where you want to conserve space(like In an omelette).
I’ve seen a source recently which references that this is considered poisonous by some and may cause severe gastric upsets even when cooked, is this true? Also just to clarify, are there any other potentially poisonous mushrooms that look similar and have white spores? I know the funeral bell and sulphur tuft have darker pores.. but is there anything else to consider? Just want to be sure as I think I have found a good crop. Thanks
Honey Fungus can cause some gastric upset in about one in twenty five people but are not considered poisonous. The Shaggy Pholiota can look similar but has brown spores. See http://www.wildfooduk.com/mushroom-guide/shaggy-pholiota/
How do you remove honey fungus from tree and soil?
Could you mean Melsopp, that is Norwegian for both the genus “Clitopilus” and the species “Clitopilus prunulus.” Melksopp (melk = milk, sopp = mushroom) is not a Norwegian words. Milk caps are caller “risker” in Norway.