Top 20 Edible Mushrooms Popular in France
Nestled in the heart of Europe, France boasts diverse landscapes, ideal for supporting a variety of fungi. For centuries, these edible delicacies have been integral to the local culture, cuisine, and economy. Within this land, 20 species of mushrooms reign supreme. They range in taste and appearance, thriving in different habitats and used in many culinary contexts. This guide will delve into these popular varieties, introducing you to their unique characteristics and versatile uses in the kitchen. Discover the eco-riches of France, as we unearth its most common edible mushrooms.
* 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. 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.”
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. 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.
5. Amethyst deceiver
The amethyst deceiver (Laccaria amethystina) is a breathtaking mushroom that pops up from coniferous forest floors. The caps are a striking violet color in youth and are generally flat with a small indentation when the stem connects. As they mature, this violet color transforms to a less than breathtaking grey color, making it quite hard to identify after a certain age positively. Not edible.
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. Sheathed woodtuft
The sheathed woodtuft (Kuehneromyces mutabilis) is a fairly distinctive species that can be found growing in clusters on dead or dying wood in temperate areas across the world. This mushroom's cap has the unusual trait of being highly hygrophanous - this means that its color changes significantly with changes in moisture level. In the case of the sheathed woodtuft, moist individuals are deep orange brown while dry individuals are a lighter brown or buff color.
8. 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.
9. Red cracking bolete
The red cracking bolete mushroom is considered difficult to accurately identify, due to its similarity in many ways to others of its genus. It seems to occur only rarely around the northern hemisphere, but it may have been misclassified in some sources. In spite of the name, the surface of the red cracking bolete's cap only rarely appears "cracked."
10. Jelly ear
The distinctive jelly ear grows mainly through winter and spring, mostly on the dead trunks and branches of elder trees. It occurs around the world and is often cooked into dishes in Asian countries. This ear-shaped jelly mushroom is often available in stores both fresh and dried.
More
