Most foraged mushrooms in the world
Penny Bun (Boletus edulis)
The Penny Bun mushroom (Boletus edulis) is a well-known edible species, typically appearing eight days after rainfall from late summer to early autumn. Its distinguishing features include a white cap in its youth, which matures into a crusty brown appearance, with a white edge and small white pores that may yellow with age.
The stem is thick, bulbous, and white, aging to a tan-yellow hue, with a fine net-like covering beneath the cap.
This mushroom thrives in mixed woodlands, often near beech, oak, or pine trees. It's generally easy to distinguish from poisonous mushrooms, as the Penny Bun does not have red flesh or immediate blue staining when cut. However, it can be confused with the Bitter Bolete, but a taste test reveals the difference.
The Penny Bun is highly regarded for its excellent taste, suitable for both raw consumption and frying in butter when fresh. It's a common find if you know where to look. When dried, it becomes even more flavorful due to increased glutamate production. In the US, there are related species like the White King Bolete and Spring King Bolete.
Birch Bolete (Leccinum scabrum)
The Brown Birch Bolete (Boletus/Leccinum scabrum) is a common edible mushroom found in the autumn season, typically from August to November. Although it's not the most flavorful bolete, it's suitable for mixing with other mushrooms and is great for beginners.
Recognizable by its brown, flattening cap, this mushroom starts off smooth and can become sticky when wet. The pores underneath it turn off-white with age, while the stem is white to grey with small dark scales. The flesh remains white but may turn slightly pink when cut and black when cooked.
This mushroom is frequently found around Birch trees and is not poisonous, unlike some other Leccinum species. However, Leccinums with orange caps should be cooked for at least 15 minutes before eating.
While the Brown Birch Bolete may be disappointing in taste and must be cooked before consumption, it's a common find and a suitable addition to a mushroom basket. It's worth noting that some individuals in the US have reported adverse reactions to Leccinum mushrooms, so it's advised to cook them before consumption for safety.
Chanterelle (Cantharellus cibarius)
The Chanterelle mushroom (Cantharellus cibarius) is a delectable edible often found in woodland, particularly near beech or birch trees. It's a prized discovery for foragers, although some foragers can be territorial about their Chanterelle patches.
Recognizable by their vibrant yellow caps, which start flat and then form a loose trumpet shape, Chanterelles have distinctive forked, rounded folds that resemble gills running down their stems. They have a solid stem that tapers toward the base and white flesh.
These mushrooms can be found in various woodlands, often growing in mossy areas. While they can be confused with the False Chanterelle, which is more orangey-yellow and can cause health issues for some, true Chanterelles are a safe and sought-after delicacy.
Chanterelles have an ochraceous spore print and are known for their sweet taste and fruity aroma, reminiscent of apricots. They are fairly common and highly valued by mushroom enthusiasts for their culinary appeal.
Parasol (Macrolepiota procera)
The Parasol mushroom (Macrolepiota procera) is a large and delicious mushroom found in open woods, pastures, and along roadsides. Known for its excellent taste and versatility in cooking, it's a favorite among foragers.
Identified by its tan cap, which starts as round and bulbous before opening into a large, flat parasol shape, this mushroom can grow up to 30 cm wide. The gills underneath are white to cream, and the stem is white with a snakeskin-like pattern. It often has a thick, double skirt and emerges from a bulbous base.
When young, the Parasol can resemble deadly Amanita mushrooms, but it becomes easily distinguishable as it matures and grows larger. It has a white spore print and should be cooked before consumption.
These mushrooms are fairly common, often found in groups or rings. While they are generally whiter than their close relatives, the Shaggy Parasols, the key difference is that the Shaggy Parasol's stem bruises reddish when cut, which the true Parasol does not exhibit. Parasols have a rich mushroomy flavor but significantly shrink during cooking.
Bay Bolete (Imleria Badia)
The Bay Bolete (Boletus/Imleria badia) is a highly prized mushroom with gastronomic qualities comparable to the Penny Bun. It's difficult to differentiate them in a blind taste test, with the main distinction being the Bay Bolete's slightly less firm texture.
Recognized by its dark brown or brown/brick-colored cap, the Bay Bolete starts as a spherical shape, later flattening with age. When young, the cap may have a slightly velvety texture and can be a bit slimy when wet. It has large yellow pores that quickly bruise blue/green. The stem is pale brown with vertical fibers over a paler yellow background and can be quite thick. The flesh is white or pale yellow, staining pale blue/green when cut.
Bay Boletes are commonly found in mixed woodlands and are less likely to host maggots, making them a sought-after find for foragers. To stay safe when picking Boletes, a simple rule is to avoid any with red on the stem, pores, or cap and those with flesh that rapidly turns blue when cut. Bay Boletes are good when fresh, especially with the pores removed, and become even better when dried. They are fairly common and offer a rewarding discovery for mushroom enthusiasts.
Common Puffball (Lycoperdon perlatum)
The Common Puffball (Lycoperdon perlatum) is a widely found mushroom that is often used in dishes alongside other mushrooms due to its mild flavor. It starts as a white, spherical structure and matures into a slightly flattened or club-shaped mushroom with small pyramid-shaped warts on its surface. The stem is white with similar warts.
These mushrooms are found in mixed woodlands, pastures, and heaths, usually in groups. It's important not to confuse them with young Amanita mushrooms or Scleroderma species.
Common Puffballs have an olive/brown spore print, and they should be consumed while the flesh is still white throughout. They are quite common and have various uses, including their spores as a styptic and for aiding burns. However, caution is required when handling mature specimens, as inhaling the spores can cause lung disease (Lycoperdonosis).
Oyster Mushroom (Pleurotus ostreatus)
The Oyster Mushroom (Pleurotus ostreatus) is a fairly common mushroom found in large numbers, with a preference for the winter months. Recognized by its shell-shaped cap, it starts convex and flattens with wavy edges, displaying smoky grey to brown colors. These mushrooms grow on deciduous trees, often beech, in large shelf-like clusters.
While the Oyster Mushroom is generally common, it's important not to confuse it with the Paler Oyster, which is similar but found in summer. There's also a risk of mistaking it for smaller Oysterlings or the potentially deadly Angels Wings, found mainly in Scotland.
Oyster Mushrooms have a lilac spore print and are prized for their excellent, mushroomy taste. They possess unique properties, including trapping and digesting nematode worms, potential cholesterol-lowering effects, and the ability to clean up hydrocarbon pollution.
Chicken of the Woods (Laetiporus sulphureus)
The Chicken of the Woods mushroom (Laetiporus sulphureus) is a sought-after edible variety known for its unique meaty texture and mushroomy flavor. It is commonly used in dishes like stews, casseroles, stir-fries, or marinated in satay sauce and skewered. However, it must be cooked before consumption.
This mushroom species starts as globular and sulfur-colored, eventually developing a fan-like shape that fades to pale yellow or ivory. It has a solid and meaty texture, with tiny white to pale yellow angular pores underneath and yellow/orange to ivory/white flesh.
Chicken of the Woods mushrooms are typically found growing in large tiers on the trunks and stumps of trees like Oak, Cherry, Sweet Chestnut, Willow, and Yew. It's important to exercise caution when collecting them from Yew trees, as there have been concerns about the fungus potentially absorbing toxic alkaloids from the Yew tree. While some reports suggest no issues with consumption, it's advisable to inspect, trim, and clean specimens from Yew trees thoroughly to remove any needles or wood debris. At this point, collecting Chicken of the Woods from Yew is not recommended, and they can be found on other trees.
This mushroom is fairly common and has a white spore print. It's best to eat Chicken of the Woods when young and fresh, as older specimens tend to become woody and acrid in taste. Some people may experience allergic reactions, so it's advisable to try a small amount when tasting it for the first time. In North America, it's a popular mushroom, and some even blanch and freeze it, although it's best enjoyed fresh while still tender.
Giant Puffball (Calvatia gigantea)
The Giant Puffball (Calvatia gigantea) is one of the safest mushrooms for novice foragers in the UK, with hardly any look-alikes, making it easy to identify. These mushrooms are characterized by their large size, white to off-white appearance, and a fine velvet-like surface when young, which becomes smooth and papery as they mature.
They can be found in grasslands, pastures, lawns, commons, roadsides, and open woodlands, often in groups or individually.
One notable feature of Giant Puffballs is their immense reproductive capacity, producing up to seven trillion spores on average. These spores were historically used for burns and as a coagulant for wounds.
They have a unique taste and smell, excellent for cooking, and can be sliced and fried like a steak or breaded for a delightful texture. While Giant Puffballs are fairly common, it's crucial to handle mature specimens with care because inhaling their spores can lead to a lung disease called Lycoperdonosis.
Common Morel
The Common Morel (Morchella vulgaris) is a delicious mushroom, but it must be thoroughly cooked before eating. It was once known as Morchella vulgaris but is now classified under the Morels as Morchella esculenta, although it's still referred to as the Common Morel.
These mushrooms are typically found from March to May and are identified by their conical or ovate caps with irregular ridges and pits, initially gray to dark gray, which later become paler in various shades. The stem is white or cream, hollow, with vertical furrows, often thicker at the base.
Common Morels grow in a variety of habitats, including woodlands, pastures, gardens, and wastelands, often near trees or woody plants, favoring alkaline soils like chalk and limestone. Confusion risks include the False Morel, Black Morel, and closely related Morel, but all Morels are generally safe to eat after thorough cooking.
They have a pale cream to yellow spore print, a pleasant smell that intensifies after drying, and a great taste. However, they require thorough cleaning to remove debris. It's crucial to stress that all Morels should be well-cooked, as they are toxic when raw or undercooked. Common Morels can be challenging to find, often discovered accidentally while foraging for other mushrooms. A simple preparation in butter with seasoning is recommended to enjoy their exquisite flavor.
