Top 20 Edible Mushrooms Popular in Vigo

Cap 2 to 7 cm, convex-rounded often with inflexed margins at first, then flattens when aging, covered in purple-brown to pinkish dense fibriles that fade in colours towards light grayish-pink from the centre towards margins. The gills are free from attachment to the stipe, dense, starting pale gray-brownish when young, then turning dark purple-brown with age, with a lighter crenulated edge. The stipe is cylindrical, 2–5 cm long and 0.4–0.8 cm broad, bulbous or clavated at the base, withish, slightly darkening toward the base in yellow-brownish tints. The ring, remnant of the veil present in young fructifications, is whitish, descendent, thin and fragile. The odor and taste resembles almonds. The spore print is dark brownish. The spores are 4.5–6.0 x 3.5–4.0 µm on average, nonamyloid, and elliptical. The flesh turns slightly in yellow when cut or bruised, sometime with orange tints in stipe. Macrochemical reactions: flesh turns orange and pileus turns yellow in contact with 10% KOH.

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.

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.

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.

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.

This attractive mushroom grows around the world in open woodlands and parks, especially near conifers. The prince has a scent reminiscent of bitter almonds. Its firm, thick caps grow quite large, but often become quickly infested by maggots. Allergic reactions have been reported to this mushroom so it is best treated as a "look, but do not touch" species.

The Craterellus cornucopioides is an edible and highly sought-after species of mushroom that is usually grouped with the chanterelles. It has a black, trumpet-like shape due to its highly upturned cap. Sometimes called the 'trumpet of the dead,' this is not a reference to danger, but rather an old European belief that these mushrooms spring up over the graves of the dead.

Rosy wood mushroom has an anise odor and yellowish reaction to bruising. Usually found on woodland floors, it can be mistaken for the larger Agaricus Silvicola or the slender Agaricus Diminutivus. Rosy wood mushroom has been reported as potentially toxic and should not be consumed.

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.

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.