There are several types of mushrooms that can appear green in color. The green coloration is often due to chlorophyll production, but can also be caused by spore deposits or bruising reactions. Some of the most common green mushroom varieties include the chlorophyllum molybdites, amanita muscaria, russula aeruginea, tricholoma flavovirens, and more. Identifying the specific type of green mushroom requires looking closely at characteristics like the shape, gills, stalk, veil, and spore print color.
Chlorophyllum Molybdites
The chlorophyllum molybdites mushroom, also known as the green-spored lepiota, is perhaps the most common mushroom with a green tint. The cap starts out grayish and then turns greenish as it expands, reaching diameters of 2-6 inches. The gills are white, closely spaced, and eventually turn green from the spores. The stem is white or pale green and has a movable ring. The spore print is green. This mushroom is found scattered or in groups on lawns, mulch beds, and grassy areas after summer and early fall rains.
While the chlorophyllum molybdites is edible, it can sometimes cause stomach upsets when eaten raw. Cooking this mushroom thoroughly can help reduce effects like nausea and vomiting in sensitive individuals. It is best enjoyed cooked in dishes rather than eaten raw in salads.
Amanita Muscaria
The amanita muscaria mushroom is toxic and psychoactive. It has a bright red cap dotted with white warty spots. As the mushroom ages, the red color can fade to a yellowish or orangish color with a greenish tint. The gills are white and the stem is white with a ring. It grows in a symbiotic relationship with the roots of pine, spruce, birch, and fir trees. Common in boreal and temperate forests, it is found widely throughout the Northern Hemisphere.
There are conflicting reports on the edibility and toxicity of amanita muscaria. It contains ibotenic acid and muscimol, compounds that can cause an intoxicating, hallucinogenic effect similar to LSD. Some people parboil the mushroom repeatedly to leach out toxins, then consume it for its psychedelic effects. However, poisoning and fatalities have occurred from eating raw or undercooked amanita muscaria. It is not recommended for consumption.
Russula Aeruginea
Russula aeruginea is a medium to large mushroom with a bright green cap and white gills and stem. The cap starts out convex before flattening out and sometimes developing a central depression. It reaches 3-8 inches wide. The crowded gills are attached to the stem slightly. The white stem measures 2-4 inches long by 0.5-1.5 inches thick. This mushroom fruits singly or in groups on the ground in deciduous and mixed forests during summer and fall.
With its peppery hot taste, the russula aeruginea is considered edible and good when cooked. However, some people can have gastric distress if a lot is eaten raw. Consuming this mushroom along with alcohol is not recommended, as it contains compounds that can cause a disulfiram-like reaction.
| Feature | Chlorophyllum molybdites | Amanita muscaria | Russula aeruginea |
|---|---|---|---|
| Cap Color | Grayish green | Red with white spots, fading to yellow-green | Green |
| Gills | White, turning green | White | White |
| Stem | White or pale green with ring | White with ring | White |
| Spore Print | Green | White | White |
| Habitat | Lawns, mulch beds, grass | Near conifer trees | Deciduous and mixed forests |
Tricholoma Flavovirens
Tricholoma flavovirens is a mushroom with a yellow-green cap that can reach up to 8 inches wide. The color may darken in age. The gills are bright yellow, quite distinctive compared to other green mushroom varieties. The stem is often tapered at the base. It grows in association with pine, hemlock, and spruce trees on the ground in dense mountain forests. Found in North America and Europe, it fruits during late summer and fall.
This species is edible and sought after for its unique texture and aroma. The caps should be cooked when young and tender. Older specimens tend to be wormy or buggy inside the stem. Look for the distinctive yellow gills and pine habitat to discern tricholoma flavovirens from other green mushrooms.
Other Green Mushrooms
In addition to the varieties described above, there are a number of other mushrooms that can display greenish hues:
– Tricholomas, especially tricholoma viridilutescens and tricholoma luridum. The latter smells of radish.
– Amanita phalloides often has a greenish cap with white gills and volva at the base. This deadly poisonous mushroom is rarely all green.
– Russulas like russula virescens and russula heterophylla sometimes called the green-cracking russula.
– Lactarius volemus and lactarius piperatus have sticky caps that can stain greenish.
– Green-spored parasols in the lepiota family like chlorophyllum brunneum and macrolepiota procera.
– Mycena species including mycena chlorophos, which glows green under UV light.
– The edible bitter oyster mushroom pleurotus ostreatus in maturity.
– The alga Wiggia species that grows on slime molds can impart a green hue.
Identifying Green Mushrooms
When trying to identify a green mushroom, it is important to look beyond just the cap color to other distinguishing features:
– Note gill attachment, spacing, and color – white in young amanitas and chlorophyllum.
– Observe the stem for a ring, volva, or milky latex.
– Feel for cap texture and sliminess.
– Use a magnifying glass to inspect the cap and stem surface.
– Pay attention to mushroom size and proportions.
– Consider the habitat where it was found.
– Try to get a spore print – green or other color?
– Document when during the year and under what conditions it fruits.
– Take note of changes in appearance as the mushroom ages.
Comparing multiple parts and characteristics will provide more clues to pin down the exact species. Consider doing an edibility test or having an expert identify if unsure.
Purpose of Green Pigments
Mushrooms produce green pigments for several biological purposes:
– Chlorophyll absorbs energy from sunlight, aiding in the nutrition of the fungus. It allows photosynthesis.
– Green spores help camouflage and protect mushroom reproduction.
– Pigments act as an antioxidant, protecting mycelium and fruit bodies against damage from UV exposure.
– Colored metabolites help fungi survive in their biotic environments by deterring predators.
– Green bruising demonstrates an oxidation reaction that generates protective antimicrobial compounds.
The functions of mushroom pigments are still being researched. But it appears green hues in fungi are linked to mechanisms of growth, defense, and propagation.
Conditions that Produce Green Mushrooms
There are a few environmental and biological factors that lead certain mushrooms to express green:
– Sunlight exposure causes greater chlorophyll production. Mushrooms in shade may stay paler.
– Aging as spores mature and chemicals change.
– High moisture and humidity levels encourage growth of green trichoderma mold on caps.
– Bruising and injuries that induce chemical reactions producing green spots.
– Algal growth on the mushroom surface that imparts color.
– Nutritional properties of the substrate; growth on compost and wood.
– Cool weather in spring and fall when some green mushrooms fruit.
– Decay and decomposition processes breaking down fungal matter.
While all green mushrooms thrive in damp, shady habitats, the specific conditions that generate their verdant hues may differ. But moisture and light are often critical factors.
Edibility of Green Mushrooms
Many green mushrooms are edible, but some are poisonous or have complexes that cause gastric irritation in some:
– Edible varieties like chlorophyllum molybdites and tricholoma flavovirens. Cook first.
– Toxic fungi like amanita phalloides, or hallucinogenic like amanita muscaria.
– Irritants like russula aeruginea, especially when raw.
– Populations with allergies or sensitivities to certain mushrooms.
– Older or bug-infested specimens prone to cause upset.
– Unknown species or those eaten in excess.
Proper identification is critical before consuming green mushrooms. Best practice is to always cook wild varieties fully. Avoid mushrooms growing on treated wood, polluted areas, or with worms or slime mold. When trying new mushrooms, eat a small amount first and don’t mix with alcohol.
Conclusion
Green is an unusual and eye-catching color in the fungal world. Several types of mushrooms express green pigments due to light exposure, metabolic processes, age, substrate, and other factors. Chlorophyllum molybdites, amanita muscaria, russula aeruginea, and tricholoma flavovirens are examples of green mushrooms, along with some russulas, lactarius, and mycena species. Identifying the exact species requires close examination of distinguishing characteristics beyond color. While some green mushrooms are edible and sought after, others are toxic or may cause digestive issues in sensitive individuals if eaten raw. Proper ID and care should be taken when harvesting wild green fungi.
