Crumble cap mushroom harvest

 Tonight, I harvested about 4 cups of crumble cap mushrooms, Psathyrella candolleana.

Garden mushroom harvest

Harvested a bunch of Psathyrella candolleana from the garden and cooked them with onion, peppers, and tomatoes sautéed in hoisin sauce and served over wild rice. I went to great lengths in learning how to identify these crumble cap mushrooms. Please read my "Note about eating wild mushrooms" at the end of this post.

Today's harvest

Today's harvest, clockwise from left: crumble cap mushroom, yellow pear tomatoes, eggs, Anaheim pepper, golden jubilee tomato, purple onion.

Identifying mushrooms

A number of mushrooms have been popping up all over my garden beds, but one in particular is especially abundant. These mushrooms produce fruit every time there is a steady rain. While I checked out the book Texas Mushrooms from the library, it didn't help me identify this mushroom, but it was fun trying. After posting these photos to a couple of online forums and having a friend and trusted wild forager visit my garden, I was able to finally decide these are crumble cap mushrooms, Psathyrella candolleana, which I occasionally eat. Please read my "Note about eating wild mushrooms" at the end of this post.

As they mature, the mushrooms change color from a deep brown to a pale yellow or off white.