Species Feature #8, Train Wrecker

The train wrecker is a fascinating mushroom, technically an edible but not particularly palatable. I'll get the story of its common name out of the way quickly rather than keep you in suspense. This mushroom has reportedly decayed railroad ties to such a degree that accidents have resulted. These stories, however, may be apocryphal - after all, a number of other organisms were undoubtedly at work on each of the ties in question. Mature specimens can be quite large and showy, and their brown scales, jagged gills and inrolled cap margins can give them a rustic appearance. The stems, too, contribute to this rugged feeling with their often shaggy rings and reddish-brown scales. The size makes this mushroom a tempting kitchen experiment, but it has a tough, leathery texture which prevents it from being truly appetizing.

An immature specimen harvested from a decaying stump. Note the gills' attachment to the stem, and their already ragged nature. The scales on the stem are also readily apparent.

Neolentinus lepideus Quick Facts

Common Name(s): train wrecker, scaly lentinus

Taxonomic Breakdown:

• Kingdom - Fungi
• Subkingdom - Dikarya
• Phylum - Basidiomycota
• Subphylum - Agaricomycotina
• Class - Agaricomycetes
• Order - Gloeophyllales
• Family -Gloeophyllaceae
• Genus - Neolentinus
• Species - lepideus

The genus of this mushroom used to be Lentinus, but as with many fungi these days this has recently changed.

Range:  This mushroom is common throughout North America and Europe. It can be found growing on decaying coniferous wood and occasionally on hardwood as well. It has even been reported in coal mines.

A mature specimen, with a bit of substrate (the thing it grows on and consumes) brought along for good measure.

Here is a closeup of the gills and cap margin in a mature specimen. This one was found deep in Rock Creek Park alongside a picnic table.

It is not recommended to eat this mushroom if collected growing from treated wood - unpleasant substances like the chemicals used for weatherproofing can be taken up in the fruiting body as it grows. I personally don't recommend eating this at all due to its general mediocrity. In Michal Kuo's 100 Edible Mushrooms, Darvin DeShazer quotes another mycophagist, Robert Mackler, thusly: "If it's not at least as good as a portobello, why eat it?" I don't agree fully with this fourth-hand thought (the answer is "because it's cool," or maybe "to find out what it tastes like," etc.). However, having tasted this species I am inclined to agree in this instance. Of course, it isn't recommended to eat ANY wild mushroom at all without extensive knowledge and experience... so keep that in mind as well. If you see a mushroom that looks like the above, the reward side of the risk-reward balance is very small.