Top 20 Edible Mushrooms Popular in Aveiro

1. 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.

2. Common stinkhorn

The common stinkhorn (Phallus impudicus) grows incredibly quickly, sometimes nearing 30 cm in a single afternoon. Their caps are pitted in a way which makes them reminiscent of morels. However, there's little mistaking the common stinkhorn for a morel; the former, in addition to sporting a much longer stalk, has a clear and pungent odor.

3. 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.

4. 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.”

5. 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.

6. 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.

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. 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. 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.

10. 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.

11. 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.

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. Bovine bolete

The bovine bolete (Suillus bovinus) often appears in a three-way relationship not only with the roots of pine trees but also with another parasitic mushroom known as the Rosy Spike. This greasy-capped mushroom appears clustered in tight tufts, which is unusual for a bolete. Bovine boletes give off a faint fruity aroma.

14. Cauliflower mushroom

Instantly recognizable and highly sought-after, cauliflower mushroom (Sparassis crispa) forms a distinct-looking fruitbody that can be found across temperate North America and Europe. The species resembles cauliflower in both color and overall shape, although instead of bearing florets, its appendages look more like wavy, partially-cooked pasta.

15. 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.

16. Wrinkled coral

The wrinkled coral (Clavulina rugosa) is distinctive, even among coral fungi. Whereas most species of coral fungi have smooth, single-stalked tendrils, the wrinkled coral has irregular branching tendrils, giving it a particularly otherworldly appearance. Its fruitbodies grow singly or in groups and can be found in wet, temperate forests across the world.

17. Dead man's foot

Dead man's foot (Pisolithus arhizus) actually bears a number of colorful names stemming from its unusual appearance, such as the horse dung fungus (Australia). It can be distilled into a viscous black gel, which is then used as a natural dye for clothing. It is considered to be inedible.

18. Saffron milk cap

Growing wild in the northern hemisphere and introduced to Australia, the saffron milk cap is found in pine forests during autumn. As the name implies, these mushrooms have been harvested for cooking for a long time. They have been known to cause stomach upset in some individuals, however, and carry a risk of being contaminated with heavy metals, so forage with caution.

19. 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.”

20. 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.

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