Top 20 Edible Mushrooms Popular in Centre-Val de Loire
Unveiling the abundant fungal treasures scattered throughout Centre-Val de Loire, a land rich in diverse terrains, from verdant meadows to lush forests, this write-up introduces you to the 20 most common edible mushrooms found in this region. You'll learn about their distinctive characteristics, including their unique tastes and the habitats they prefer, not to mention their celebrated roles in culinary delights. Take a plunge into the fascinating mycological mysteries that Centre-Val de Loire has to offer.
* Disclaimer: Content feedback CAN NOT be used as any basis for EATING ANY PLANTS. Some plants can be VERY POISONOUS, please purchase edible plants through regular channels.
Most Popular Edible Mushrooms
1. 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.
2. Common puffball
These puffy mushrooms grow in small groups on the forest floor. Once they're mature, common puffballs turn yellow and "puff out" smoke-like spore clouds when disturbed. Be very careful when identifying these mushrooms, as their young, immature form looks very similar to the lethal Deathcap.
3. 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.
4. Parasol
Found in clearings and grassy areas in late summer, the wild parasol mushroom has a snakeskin-patterned stem. The brown spots on its cap make it look a bit shaggy, but that name is reserved for its poisonous counterpart, the Shaggy Parasol (Chlorophyllum rhacodes). You can distinguish the two by the stems: the latter has a smooth stem and red flesh inside.
5. Common laccaria
Common laccaria may sound like a malevolent name for a mushroom, but fret not! This species is so-called because its appearance is highly variable, with individual caps taking on a whole host of colors, from whitish to pinkish to dark brown.
6. Deer mushroom
The deer mushroom is can be found sprouting up from rotting logs, branches, and roots, and while it may have a preference for hardwoods it isn't very picky. Unlike many other mushroom species, the fruitbodies can be found blooming across a wide range of seasons. They have a faint, radish-like odor.
7. 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.
8. Shaggy mane
The shaggy mane mushroom is commonly found in North American and European grasslands. Some peoples foraged for its young egg-shaped caps, but it has more recently been found to be a bioaccumulator of heavy metals, meaning it pulls toxic metals up from the soil where it grows. As a result, shaggy manes should not be eaten. The mushrooms usually appear in clusters or “fairy rings.”
9. Orange-capped bolete
Orange-capped bolete (Leccinum aurantiacum) is easily recognizable for its thick stalk and colorful red-orange cap. Bruised skin may turn burgundy before becoming gray. It sprouts in summer and autumn throughout North America and Europe, where it is particularly associated with the poplar tree.
10. Beefsteak fungus
Beefsteak fungus(Fistulina hepatica) is an unusual fungus that visually resembles a slab of raw meat; cutting into it will cause a discharge of thick red liquid resembling blood, adding to this resemblance.
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