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Preparing
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Sheathed woodtuft
Kuehneromyces mutabilis · Fungus
40 pairings
The sheathed woodtuft (Kuehneromyces mutabilis), also called the two-toned pholiota or, in German, Stockschwämmchen, is a small tawny wood-rotting mushroom that fruits in dense tufted clusters on the stumps and fallen trunks of broadleaf trees across Europe and temperate Asia. It is a well-regarded edible with a mild, savoury flavour and is one of the few wild fungi also cultivated on logs and sawdust blocks. But it is best known — and most feared — as a near twin of the deadly, amatoxin-bearing funeral bell (Galerina marginata), which grows in the same clustered, wood-borne habit, so it is a mushroom recommended only to foragers confident of every identification character.
Picking a good onedrag
Dry, firm, tight little capsSlimy, sour, collapsing
Market freshCooked hard and right through it is the all-rounder: fried in butter, stewed, or blanched and put up in spiced vinegar. First time, a small portion.Everyday best
CapsOpening flatter, centres paling as they dry
Flesh in the handSofter, still springs back, base a little damp
StemsFirm, the lower stem already fibrous
SmellPlainly mushroomy, nothing sharp in it
What to look for, from dry, firm, tight little caps to slimy, sour, collapsing.
Keeping ittap a band
A domestic fridge holds it about 2× longer than the counter.
Humidity
95%, no free water
Thin, watery flesh shrivels fast in dry air, so keep it near 95% - but no droplets on the caps, because free water on the surface is what starts the slime.
Airflow
Paper bag, never sealed
A paper bag or a loosely lidded box, never sealed film. Heaped in plastic these small caps sweat and slime within a day, and they take up onion smells too.
Caps brown beside ripening fruit
Mushrooms give off almost none themselves but brown in it, so keep the bag off the shelf with apples, pears and bananas rather than beside them.