Top 20 Edible Mushrooms Popular in Mira

1. 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.”

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. 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.

4. Dryad's saddle

A familiar sight to spring morel hunters, dryad's saddle is noteworthy for its large size, striking scales, and watermelon-like smell. Similar to other mushrooms in the bracket fungi family, dryad's saddle can be used to make paper. Younger mushrooms are better suited for this purpose due to their smaller and more consistent fibers.

5. Big sheath mushroom

These large white mushrooms bloom all over cleared, harvested fields, as well as pastures and roadsides. The scientific species name comes from Greek words meaning “glue” (glioio) and “head” (cephalus), in reference to the sticky surface of this mushroom’s cap. The big sheath mushroom looks so similar to the poisonous Deathcap and Destroying Angel mushrooms that it should always be left alone.

6. 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.

7. 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.

8. 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.”

9. 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.

10. 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.

11. 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.

12. 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.

13. Chicken of the woods

Chicken of the woods is very noticeable in hardwood forests, appearing in clusters on standing tree trunks in bright orange and yellow hues that sometimes last through the entire winter. It is a parasite that causes an unfortunate brown heart rot, and is considered a particularly troublesome pest of Yew trees. If the fruitbodies can be seen, the tree is likely already beyond saving.

14. 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.

15. Enoki

The enoki grows wild on dead elm trees, and is also cultivated for human use. This flavorful species (Flammulina velutipes) has been used in dishes around the world for generations, being particularly high in nutrients. Though store-bought enoki are often plain white, wild ones can be found in a range of colors.

16. 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.

17. 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.

18. Blewit

The blewit mushroom grows in fallen leaves in autumn and winter, sometimes appearing in ‘fairy ring’ circles. It can be used to make a green dye when chopped and boiled in an iron pot. The scientific name, Lepista nuda, derives from Latin words meaning “bare goblet,” a reference to the shape and texture of the mushroom.

19. 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.

20. Weeping bolete

The weeping bolete features a greasy, sticky cap surface. When young, milky droplets are released through pores on its surface. It appears most commonly beneath Scots pine or other coniferous trees and forms a mutually beneficial relationship with its host.

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