Armillaria mellea

Armillaria mellea, commonly known as honey fungus, is an edible basidiomycete fungus in the genus Armillaria. It is a plant pathogen and part of a cryptic species complex of closely related and morphologically similar species. It causes Armillaria root rot in many plant species and produces mushrooms around the base of trees it has infected. The symptoms of infection appear in the crowns of infected trees as discoloured foliage, reduced growth, dieback of the branches and death. The mycelium is capable of producing light via bioluminescence. The mushroom is widely distributed in temperate regions of the Northern Hemisphere. It typically grows on hardwoods but may be found around and on other living and dead wood or in open areas.

Description

A mushroom. The mushroom is honey coloured. It has a thickened base and a ring when young.

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Edible Uses

Armillaria mellea is considered a good edible mushroom, but is not preferred by some, and the tough stalks are usually excluded. They are best collected when young and thoroughly cooked. Specimens such as those growing on buckeye or hemlock can cause gastrointestinal upset. The mushrooms have a taste that has been described as slightly sweet and nutty, with a texture ranging from chewy to crunchy, depending on the method of preparation. Parboiling mushrooms before consuming removes the bitter taste present in some specimens and may reduce the amount of gastrointestinal irritants. According to one guide, they must be cooked before eating. Drying the mushrooms preserves and intensifies their flavour, although reconstituted mushrooms tend to be tough to eat. The mushrooms can also be pickled and roasted. Different nutritional parameters of A. mellea, like protein, carbohydrate, fat, amino acid and crude have been studied. The fruit body contains large amounts of carbohydrates including polysaccharides such as glucans and glycogen, monosaccharides and disaccharides (such as trehalose), sugar, alcohols (such as manitol) and chitin. The mushroom is rich in protein and carbohydrate but is low amount of fat which could serve a proper diet for persons who sufferer from hypertension and atherosclerosis. Furthermore, due to the presence of high level of crude fiber it could help to control diabetes and obesity. The mushrooms also may have been used medicinally by indigenous peoples as a laxative.

Traditional Uses

The young caps or fruiting bodies are eaten cooked. They are also pickled, salted, dried, marinated, or added to soups. It needs to be well cooked, and the liquid secreted while cooking is discarded, as it is toxic. Some people can be intolerant to this fungus.

Distribution

It is a temperate plant. It grows in clumps on the roots of trees and dead stumps.

Where It Grows

Africa, Alaska, Armenia, Asia, Balkans, Belarus, Bulgaria, Canada, Caucasus, Central America, Chile, China, Costa Rica, Czech Republic, East Africa, Europe, Finland, Georgia, Greece, Guatemala, Himalayas, Hong Kong, Hungary, India, Italy, Japan, Kosovo, Kyrgyzstan, Mediterranean, Mexico, Mozambique, Nepal, Nigeria, North America, Poland, Russia, Scandinavia, Slovenia, South Africa, South America, Southern Africa, Spain, Sweden, Tanzania, Tasmania, Turkey, Türkiye, Uganda, Ukraine, USA, West Africa,

Other Information

It is sold in local markets.

Dangerous Lookalikes

This plant can be confused with the following toxic species. Always verify identification carefully before consuming any wild plant.

DEADLY

Deadly Galerina (Funeral Bell)

Galerina marginata

Alan Rockefeller

Safe

Boot-lace fungus

Armillaria mellea

(c) Nathan Wilson, some rights reserved (CC BY-SA)

Deadly Galerina (Funeral Bell): Rusty-brown spore print, smooth brown cap, thin fragile ring, grows in smaller clusters, same deadly toxins as death cap.

Boot-lace fungus: White spore print, brown-black scales on cap, prominent white ring on stem, grows in large clusters.

Synonyms

Also Known As

Chiodini, Cottonwood mushroom, Honey fungus, Honungsskivling, Mantchkvala, Nara-take, Peke, Pike, Rangagno, Xopitza, Yema, Yemita, Zhenmo

References (44)

• Akata, I., et al, 2012, Chemical Composition and Antioxidant Activities of 16 Wild Edible Mushroom Species Grown in Anatolia. International Journal of Pharmacology 8(2): 134-138
• Alexopoulos, C.J., 1962, Introductory Mycology. Wiley Toppan. p 516 (As Armillaria mellea)
• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 53
• Barreau, A., et al, 2016, How Can We Teach Our Children if We Cannot Access the Forest? Generational Change in Mapuche Knowledge of Wild Edible Plants in Andean Temperate Ecosystems of Chile. Journal of Ethnobiology 36(2): 412–432
• Boa, E. R., Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17

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