Top 20 Most Common Mushrooms in Slovenia

1. Golden chanterelle

Golden chanterelle mushrooms are popular in gourmet cuisine across Europe, where they grow wild during the warm (but not too hot) months. Similar species grow in other countries. Extremely popular with foragers, the golden chanterelle emits an apricot-like scent and contains an array of nutrients that benefit the human body. Several studies suggest consuming extremely large amounts may have detrimental effects on the eyes and muscles.

2. Blusher

The blusher mushroom is so named because it “blushes” to a pinkish red color when cut or bruised. It is found in many countries around the world, although it may not be native to the southern hemisphere. It contains a hemolytic toxin that can cause anemia if eaten.

3. Sweet tooth

This mushroom is distinctive for the spines, or teeth, that hang down from the underside of its cap. It can be found on forest floors singly or in groups. In spite of the name, sweet tooth, it has a slightly spicy bite and bitter aftertaste. This wild mushroom needs to be cooked before it is truly edible, and only young, parasite-free mushrooms should be harvested.

4. Charcoal burner

Most commonly found under beeches in forests or parks, this crumbly mushroom can appear in colors ranging from red and yellow to violet, blue-grey, or even green. Its scientific name represents this variability: Russula cyanoxantha means “reddish blue-blonde.”

5. Grey spotted amanita

The cracked plaster appearance of grey spotted amanita (Amanita excelsa) caps is a common sight in Europe that also sporadically pops up in North America. This species has a long history and has been recorded and studied as far back as 1821. They contain a potent toxin called thermolabile, making those who consume it very sick if not cooked. This species is not recommended for consumption.

6. Weeping milk cap

Weeping milk cap is a mycorrhizal mushroom, meaning it forms underground connections with plants, and it is associated with a variety of trees, most often oaks. As a Lactarius mushroom, weeping milk cap releases a milky fluid from its gills when disturbed. This mushroom's brown milk is known to stain hands, paper, and other things it comes into contact with.

7. Peppery milk cap

Mushrooms in the Lactarius genus, including peppery milk cap, leak a milky substance from their gills. Peppery milk cap is unique because its milk has an overpowering pepper taste. This mushroom was first described by Carl Linnaeus, the famed father of modern taxonomy.

8. Sulphur tuft

The sulphur tuft grows on rotting wood of all types of trees; it is a particularly efficient decomposer of hardwoods. The mushrooms appear from spring to autumn and are often so tightly packed that they interfere with each other’s shape. This poisonous mushroom can cause temporary paralysis, distorted vision, and stomach pain if consumed.

9. Summer bolete

The summer bolete is very similar in appearance to the famous Cep (Boletus edulis), but it differs from it by its "swollen" stem and the absence of a white edge around the cap rim. As its name implies, the summer bolete occurs during the summer months, after very hot and humid weather.

10. Sweetbread mushroom

Sweetbread mushroom(Clitopilus prunulus) is commonly found in grasslands, and it may be solitary or found among others of its kind. It exudes a characteristic odor reminiscent of raw pastry, responsible for its alternative common name of "the sweetbread mushroom." Foraging is discouraged for this mushroom, as its appearance is too similar to a deadly species.

11. Sticky gray trich

It is a large, imposing mushroom, with a convex cap 3–11 cm (1–4.5 in) in diameter with a boss. The cap is sticky when wet and has an irregularly lobed margin. It is dark grey in colour with darker grey to blackish streaks perpendicular to the margins. The grey colour fades towards the margins and may be tinged with yellow or purple. The crowded adnate gills are white, and the solid stipe is white with a yellow tinge at the top. It measures 3.5–12 cm (1.4–4.7 in) high and 1–3 cm (0.4–1.2 in) wide. The spore print is white. It has a farinaceous smell and taste. Older specimens are often eaten by slugs, and the stem is recommended to be removed before cooking. It can be pickled.

12. King bolete

Extremely popular in many cuisines, this edible wild mushroom grows around the world near the roots of forest trees. In some regions, king bolete mushrooms are collected in great enough volumes that their sale can support entire families during the harvest season. King boletes are reported to be high in fiber, vitamins B and C, calcium, potassium, magnesium, zinc, and several antioxidants.

13. Suede bolete

The suede bolete is associated with many types of hardwoods and conifers. Thanks to the tiny hairs on its cap, it was given both its common name and the specific epithet, subtomentosus which means "finely haired." Studied by the father of modern taxonomy, Carl Linnaeus, the suede bolete was one of the first mushrooms to be scientifically described.

14. Green-cracking russula

Green-cracking russula (Russula virescens) is easily recognized by its pale green cap and its preference for deciduous and mixed forests. An Old World species, its presence in North America has not yet been confirmed due to several cases of potentially mistaken identity with R. parvovirescens and R. crustosa, which are visually similar to Russula virescens.

15. Common earthball

With an appearance similar to a crusty potato, the common earthball blooms from acidic soils, including compacted paths on the forest floor. It matures to a yellowish tinge and is found across the northern hemisphere. It is a close cousin to bolete mushrooms but is considered to be poisonous and is never eaten.

16. Lurid bolete

Once considered a member of the Boletus genus, the lurid bolete is a mushroom that is best avoided. Inexperienced mushroom hunters could easily confuse it with the severely poisonous European species Satan's bolete (Rubroboletus satanas) or its North American cousin Rubroboletus eastwoodiae. When cut, the stem of this bolete goes dark blue. Its smell is a bit sour.

17. Bay bolete

The common bay bolete is found across the northern hemisphere, often in spruce and pine forests and occasionally under deciduous trees. While it lives in a symbiotic relationship with a living tree, the mushrooms are most often found near well-decayed, mossy stumps, usually singly or in very small groups.

18. Grisette

Grisette(Amanita vaginata) is a common sight in the coastal forests of California, generally fruiting in autumn and winter. A hardy and adaptable species, this species is capable of thriving in coniferous forests, hardwood forests or even on unkempt lawns. It may be found alone or in small groups.

19. Winecork brittlegill

Winecork brittlegill is a widespread mushroom species that typically makes its home on acidic soils in coniferous forests. It gets the name winecork from its smell, which is similar to that of empty wine barrels or bottle corks. The specific Latin name adusta translates as burn or toast and refers to the color of the stem.

20. Honey fungus

The honey fungus is a parasitic fungus that grows on the roots of many woody and perennial plants, damaging and possibly killing its host. It spreads underground and is considered to be the most damaging fungal disease in gardens across the UK. The appearance of the mushrooms above-ground heralds a much more extensive infection below.

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