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Top 20 Edible Mushrooms Popular in Canals
Delve into the depths of Canals's diverse fungal world as we explore the top 20 most common edible mushrooms. Abundant in rich, fertile, damp soil, Canals offers a unique palette indisputably inviting to mushroom enthusiasts. Within its varying habitats, each mushroom species presents its distinct appearance, palatable taste, and versatile culinary uses. Discover these gems, their habitat specifics, and their contribution to Canals's culinary diversity. Every nugget of information herein is ensured to be reliable and accurate, making your foraging adventures exciting, safe, and rewarding. Join us on this enlightening journey through Canals's mushroom kingdom.
* 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.
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Most Popular Edible Mushrooms
![Blushing beard truffle](/wiki-image/1080/153734965673066517.jpeg)
1. Blushing beard truffle
![Bloody milk cap](/wiki-image/1080/263620097590951936.jpeg)
2. Bloody milk cap
Bloody milk cap (Lactarius sanguifluus) has a distinctive appearance with its pale exterior but a deep blood-red interior, for which it is named. This mushroom can be found in pine forests where it grows in a mycorrhizal relationship with the trees. Bloody milk cap is known to accumulate large quantities of toxic heavy metals.
![Meadow mushroom](/wiki-image/1080/153900609676771345.jpeg)
3. Meadow mushroom
The meadow mushroom grows in meadows and pastures around the world—especially those rich in manure—when the weather is warm and wet. They are known to appear in “fairy ring” shapes. Originally identified in Europe, it is possible that North American specimens identified as meadow mushrooms may genetically belong to other species.
![The princess](/wiki-image/1080/153698849293074460.jpeg)
4. The princess
![Lurid bolete](/wiki-image/1080/153716252500557861.jpeg)
5. 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.
![Pale bolete](/wiki-image/1080/153671786704142350.jpeg)
6. Pale bolete
![Vinegar cup](/wiki-image/1080/153852012121817096.jpeg)
7. Vinegar cup
The vinegar cup (Helvella acetabulum) forms fruitbodies in the shape of vases or chalices with deeply convex caps. Its distinguishing feature is the way the stem’s ribs extend all the way up the sides of the “cup,” in some specimens resembling the folds of cabbage leaves. Common name aside, it is not considered edible.
![Yellow false truffle](/wiki-image/1080/153457420591431721.jpeg)
8. Yellow false truffle
The yellow false truffle (Rhizopogon luteolus) may be vaguely truffle-like in appearance, but it's easy to distinguish this species from true truffles. The large and lumpy fruiting body of the yellow false truffle is usually exposed, sitting atop soil or leaf litter, whereas true truffles are almost always buried underground. The yellow false truffle has a spongey white body, much like a puffball, and a subdued yellow exterior. The species is not considered to be edible.
![Yellow morel](/wiki-image/1080/153692866403631141.jpeg)
9. Yellow morel
The yellow morel (Morchella esculenta) is one of the most iconic and sought-after species of edible mushrooms. It is often one of the first species that novice mushroom gatherers will hunt for. Yellow morels have elongated caps that are "honeycombed", being filled with roughly polygonal holes. Splitting them down the middle reveals them to be hollow on the inside, a key feature that distinguishes them from toxic false morels. Experts recommend cooking or boiling this mushroom before consumption, as raw morels may cause an upset stomach.
![Button mushroom](/wiki-image/1080/153716243910623232.jpeg)
10. Button mushroom
Most of the mushrooms sold in supermarkets in the US are cultivated forms of the button mushroom. The white variants are sold as "button mushrooms", the brown as "cremini" or "baby bellas", and full-grown caps as "portobellas." They occur quite infrequently in the wild, in grassy fields around the Northern Hemisphere.
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