The mushroom that looks like autumn

On your next woods walk, keep a keen eye out for turkey tail – the mushroom, not the bird. This fan-shaped fungi embodies the season with its concentric rings of autumn color. Some are a range of leafy browns accented with copper and burgundy; others slate-blue, beige and rich brownish black.

Turkey tail (Trametes versicolor) flourishes on hardwood logs, snags and stumps, in a rosette or layered pattern. To differentiate turkey tail from lookalikes, ensure the surface is velvety to the touch. Tear a piece off – turkey tail should feel leathery and flexible. Flip it over for the real test. Turkey tail is a polypore, meaning instead of gills, the underside has tiny pin-sized holes. Turkey tail has a lot, three to eight pores per millimeter. No need to get out your ruler, but it shouldn’t be sparsely pored, perfectly smooth, or look brushy. Nor should it bruise when handled.

Turkey tail that’s prime for the picking is colorful with clean lines on the upper side, and creamy white on the under. Leave behind any that appear mold-green or brown and crusty underneath; these are past their prime. Peel off fans of turkey tail and drop them in a basket. A basket helps with air circulation, keeping fungi fresh and allowing them to release spores to the forest floor as you continue your stroll.

Turkey tail is a medicinal powerhouse. Traditional Chinese medicine has long valued this mushroom, and modern scientific studies lend further credibility. Turkey tail contains beta glucans that support the immune and digestive systems, antioxidants that support cellular health and protect against inflammation, and B vitamins that support energy. In China and Japan, a pharmaceutical grade extract of turkey tail may be used in cancer therapy to support the immune system.

Once home, use a damp cloth to wipe away any dirt. To preserve turkey tail, pop the fans in a dehydrator on a low temperature. Turkey tail is too tough to eat but is excellent extracted in broths and tea. Simmer in hot water – the longer the better – to extract its nutritional and medicinal value. Turkey tail tastes like the forest: earthy with a touch of bark. Prepare it with warming autumn spices like cinnamon, ginger, and clove for a tasty blend. Pumpkin spice turkey tail tea, anyone?