Top 20 Edible Mushrooms Popular in Maribor

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. 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.

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. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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.

14. Winecork brittlegill

Winecork brittlegill is a widespread mushroom species that typically makes its home on acidic soils in coniferous forests. It gets the name winecork from its smell, which is similar to that of empty wine barrels or bottle corks. The specific Latin name adusta translates as burn or toast and refers to the color of the stem.

15. Entire russula

A group of very similar fungi, rather than a single species, the entire russula complex is yet to be studied. These mushrooms grow in conifer forests, where they're quite widespread and common. Entire russula is often found in early winter and late fall.

16. 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.

17. 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.

18. 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.

19. 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.

20. Sheep polypore

As its name suggests, sheep polypore is reminiscent of a clump of wool, with its white to tan color and cracks. Sheep polypore is found in forests as it forms connections with pine trees and other conifers. Its growing season extends from the late summer to the late fall or mid-winter in some areas.

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