Top 20 Edible Mushrooms Popular in Lommedalen
Norway's capital, Lommedalen, nestled amidst verdant forests and pristine fjords, is a haven for a diverse span of mycological flora. This list presents the 20 most frequent edible mushrooms in Lommedalen, ranging from delectable chanterelles to robust porcini. Explore an overview of each mushroom’s distinct features, like taste and habitat, alongside their culinary applications. Ideal for connoisseurs, chefs, or curious mushroom hunters, this guide is your passport to Norway's mushroom panorama.
* 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. 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. Brown birch-bolete
The brown birch-bolete is common around the northern hemisphere. It grows beneath birch trees and is usually easy to identify by its brown cap and scaly stem, the latter of which is referenced in its scientific name Leccinum scabrum. Occasionally, however, it can be found sporting a white cap.
3. False saffron milkcap
A less-tasty cousin of the Saffron milkcap (Lactarius deliciosus), the false saffron milkcap is closely associated with spruce. When it appears in forests, it usually forms a large carpet. Species within the Lactarius genus are hard to differentiate from other, more poisonous mushrooms, and should not be foraged for food by the inexperienced.
4. 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.
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. 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.
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. Terracotta hedgehog
Terracotta hedgehog (Hydnum rufescens) is covered with small spikes on the underside of its crown, which explains why it's called hedgehog. It has a reddish terracotta cap, which explains the first part of its common name. Terracotta hedgehog typically grows in small clumps among the moss and leaf litter.
9. 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.
10. Tawny grisette
Tawny grisette (Amanita fulva) is a common species most commonly found in Europe's broadleaf and coniferous forests, with a potential but unverified range in North America. Its name comes from the burnished orange color of its cap, which sits atop a cream-colored stem.
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