Page Created by Connecticut Foraging Club
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
----------------
Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
----------------
Mica caps (Coprinellus micaceus) are a common saprobic mushroom found growing in clusters on wood debris and stumps.
![](https://eattheplanet.org/wp-content/uploads/2024/02/357424796_657127556464567_146725363166861212_n-1.jpg)
Mica caps fruit spring to autumn throughout North America and Europe. They can be identified by their brown caps which are coated with mica-like granules. The caps become inky when they start to release spores.
![](https://eattheplanet.org/wp-content/uploads/2024/02/357476380_657127559797900_3308772130484386977_n.jpg)
Mica caps are edible when they are found before turning black. The mushroom must be cooked within 2 hours of picking or it will liquify into a black goo.
![](https://eattheplanet.org/wp-content/uploads/2024/02/357162565_657127563131233_423651989931691408_n.jpg)
Mica caps are delicate and have a mild flavor. They have been shown to be high in potassium and have the ability to decrease blood sugar and inhibit the growth of tumors.
--
Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.