Top 20 Edible Mushrooms Popular in Gemona del Friuli

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. 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.

6. 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.

7. Larch bolete

Larch bolete is a vibrant member of the "slippery jack" genus. Like other members of that family, this species sports a slick or slimy cap and has a somewhat bulbous form. Suillus grevillei is also commonly called a "Larch Bolete" because it only associates with larch trees, with which it has a symbiotic relationship.

8. 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.

9. 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.

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. 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.

12. Slimy spike

A stocky, almost imposing mushroom, the slimy spike (Gomphidius glutinosus) has a round bulbous cap and a very thick stalk. This species is one of the more unusual members of the bolete order (Boletales) because it has gills, rather than a spongey pore surface. The "slimy" in this species' common name is well-earned - individuals are almost always coated in a shiny layer of slime.

13. 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.

14. Yellowfoot

Found in temperate forests, wetlands, and bogs across the northern hemisphere, the yellowfoot is a highly sought after member of the chanterelle family. Considered a choice edible, it boasts a lovely, complex flavor (though it is somewhat less fruity and sweet then some of its more popular cousins). Yellowfoots are sometimes called "winter mushrooms", as they tend to be very late-season fruiters.

15. Gypsy mushroom

Cortinarius caperatus, commonly referred to as the gypsy mushroom, is a sought-after species that grows across the temperate regions of the Northern Hemisphere. The fruitbodies sport ochre-colored caps and pale gills and stems - their cap color fades over time though, which may lead to their being confused with other, more toxic species.

16. Conifer tuft

As its common name implies, the conifer tuft grows on dead conifers, either singly or in groups. It can be found around the northern hemisphere in the autumn season. Take care to distinguish this species from the highly toxic Sulphur Tuft. Inspect the gills closely; those of the conifer tuft are pale grey, and never green.

17. 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.

18. 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.

19. Velvet bolete

The velvet bolete is one of the most common mushrooms in pine forests in the northern hemisphere. There have been reports of mild poisoning cases from eating this mushroom, so it is best avoided. The velvet bolete is said to be of poor taste and unpleasant smell, anyway.

20. 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.

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