Identifying Turkey Tails (Trametes versicolor)

Take great care when identifying wild plants and fungi, this blog is not a resource to be taken by itself and further resources will be linked. Consult other sources and double check. While foraging is an extremely rewarding and useful skill, numerous common plants and fungi can make you sick or kill you. Be absolutely sure of what you’re eating and, when gathering, ensure you leave enough not only to ensure the survival and growth of the species but also enough for others to enjoy, from the human and more-than-human communities. Also cultivate an awareness of contamination and pollution – wastewater runoff, spraying, exhaust fumes – as this should affect your decision to harvest.

The Mushroom

Trametes versicolor is a medicinal species of mushroom found all over the world, predominantly in North America, Britain, and Ireland. Trametes is the genus name and translates to “one that is thin”, whilst versicolor means “of several colours”. These mushrooms are commonly known as turkey tails, referring to the fact the fungus resembles a wild turkey’s tail with it’s fan-like shape and it’s colourful bands of brown, orange, and cream tones. Turkey tails are saprophytic, consuming decaying organic matter for nutrients.

Description

This species has a brown, orange, cream, or beige banded cap which is fan shaped, there may be multiple colours and shades on each mushroom. The caps can be up to 10cm in diameter and are 1 to 3 mm thick. The whole fruiting body is very thin, tough, but still slightly flexible. The cap is slightly velvety to the touch and may sometimes appear green-tinged but that is just a green algae which may grow on them. Turkey tails lack a stipe (stem) and will just grow directly from the rotting wood, generally in clusters and often overlapping each other. The underside of Trametes versicolour has many tiny pores (which is how you distinguish turkey tails from “false turkey tails”) and is white or cream. The spore print is white and this mushroom has only a vague mushroomy smell. Have a look at the variety of what different clusters of turkey tails can look like below:

Ecology

Trametes versicolor can be found growing on fallen or standing dead wood, particularly on hardwoods such as beech or oak. This mushroom can generally be found fruiting all year round but is are especially good to harvest in the autumn and winter where their immune-boosting properties will be most beneficial.

Nutritional/Medicinal Information

Polysaccharides extracted from turkey tail mushrooms have been used extensively (especially in Asian countries) to work alongside or instead of cancer treatments and it has been shown that these compounds have the potential to inhibit some cancers and/or increase the likelihood of surviving cancer.

These anticancer polysaccharides stimulate the immune system and so are a good supplement to take to optimise general health and inhibit illnesses developing. Animal studies have shown it’s anti-inflammatory properties to help with obesity, osteoarthritis, and IBS.

Possible Lookalikes

Trametes versicolor is often confused with Stereum hirsutum (false turkey tail). The easiest way to tell the difference is to look on the underside of the mushroom. Turkey tails have many tiny spores whereas false turkey tails have a smooth pore-less underside.

Stereum versicolor also looks similar to turkey tails and I see a lot of them in New Zealand bush. Stereum versicolor are generally brighter orange shades and are also pore-less underneath compared to turkey tails.

There are no known poisonous lookalikes fortunately.

Interesting Facts

The medicinal properties of turkey tail mushrooms have been recorded as far back as the 15th century in China.

Storage & Cooking

It is best to dry turkey tail mushrooms straight after harvesting in a dehydrator or oven. Lay out a single layer of mushrooms on a baking tray, fan bake at 70 degrees Celsius with the oven door slightly ajar until dry and crisp. This will take a few hours. Once dry blend into a powder using a blender, food processor, or mortar and pestle. Store in a dry airtight jar.

Add the turkey tail mushroom powder to hot chocolates, smoothies, porridge, sauces, or soups.

You can use fresh chopped turkey tails to make a tea extract by boiling 1 cup of turkey tails with 5 cups of water until it’s reduced down to 1 cup of liquid. Strain and drink!

Further Reading