Mushrooms and Other Common Fungi by Flora W. Patterson and Vera K. Charles, published in 1915 by the U.S. Department of Agriculture, is a foundational work in mycology that offers a comprehensive guide to the identification and culinary use of mushrooms and other fungi. This publication serves as both an educational resource and a practical manual for those interested in the study and utilization of fungi.

The book is structured to provide readers with detailed descriptions of various mushroom species, emphasizing their distinguishing features to aid in accurate identification. Each entry includes information on habitat, appearance, and edibility, making it a valuable tool for foragers and culinary enthusiasts alike. Additionally, the text offers guidance on safe mushroom harvesting practices, underscoring the importance of proper knowledge to avoid potential hazards associated with misidentification.

Beyond identification, Patterson and Charles delve into the culinary aspects of mushrooms, presenting a selection of recipes that showcase the versatility of fungi in cooking. These recipes not only highlight the gastronomic potential of mushrooms but also reflect the cultural appreciation of fungi in early 20th-century American cuisine. This inclusion underscores the enduring relationship between humans and mushrooms, both as a food source and as a subject of scientific inquiry.

Mushrooms and Other Common Fungi stands as a testament to the early efforts in mycological research and education. Its blend of scientific information and practical application continues to inspire those with an interest in fungi, offering insights that remain relevant to contemporary studies and practices in mycology.