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100 Cards in this Set
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Porcini |
widely distributed in the Northern Hemisphere across Europe, Asia, and North America. The cap of this mushroom ranges from 2–11 inches broad at maturity. Slightly sticky to touch, it is convex in shape when young and flattens with age. The color is generally reddish-brown fading to white in areas near the margin, and continues to darken as it matures. The stem ranges from 3–9 inches in height, and up to 2.8 inches thick.It is club-shaped and is finely reticulated on the upper portion, but smooth on the lower part. The under surface of the cap is made of thin tubes they are 1 to 2 cm deep, and whitish in color when young, but mature to a greenish-yellow. The flesh of the fruit body is white, thick and firm when young, but becomes somewhat spongy with age. When bruised or cut, it either does not change color, or turns a very light brown or light red. used primarily in Italian cooking. is highly perishable.
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chanterelle |
It is orange or yellow, meaty and funnel shaped. underneath the smooth cap, it has gill like ridges that run almost all the way down its stem, which tapers down from the cap. It has a fruity aroma, reminiscent of apricots and a mildly peppery taste. it is considered an excellent edible mushroom. Chanterelles are common in northern parts of Europe, North America, Central America, Asia, including Turkey and the Himalayas, and in Africa. Chanterelles tend to grow in clusters in mossy forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs. Records show chanterelles being eaten date back to the 16th century,however they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, where they began appearing in palace kitchens. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. As a group Chanterelles are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. |
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Funnel Chanterelle |
also known as Yellowfoot it has a dark brown cap with paler gills and a hollow yellow stem. The Funnel Chanterelle tastes stronger but less fruity than the golden chanterelle. It has a very distinctive smokey, peppery taste when raw. It grows in temperate and cold parts of Northern America and Europe, as well as in the Himalayas in Asia. it is a yellowish-brown and trumpet-shaped mushroom found in great numbers late in the mushroom season, thus earning the common name winter mushroom. The cap is convex and sometimes hollow down the middle. The gills are widely separated, and of lighter color than the cap. It grows on moss or rotten wood, and in Northern America it is found mostly in conifer bogs. It is an excellent food mushroom, especially fried or in soups, and is easily dried for preservation |
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wood blewit |
is an edible mushroom native to Europe and North America. wood blewit mushrooms can range from lilac to purple-pink. Some North American specimens are duller and are more tan, but usually have purplish tones on the stem and gills. The gills are attached to the short, stout stem. Mature mushrooms have a darker color and flatter cap; younger ones are lighter with more convex caps. Wood blewits have a very distinctive odor, which has been described as frozen orange juice.Wood blewits can be confused with certain purple species of the genus Cortinarius, many of which may be poisonous. Wood blewits can be easily distinguished by their odor, as well as by their spore print.Wood blewits are generally regarded as edible, but they are known to cause allergic reactions in sensitive individuals. This is likely if the mushroom is consumed raw, though allergic reactions are known even from cooked blewits. It is important to cook wood blewits before eating, as consumption of raw specimens could lead to indigestion. Wood blewits contain the sugar trehalose, which is edible for most people. Blewits can be eaten as a cream sauce or sautéed in butter. They can also be cooked like tripe or as omelette filling, and also make good stewing mushrooms. They have a strong flavour, so they combine well with leeks or onions. The wood blewit has been cultivated in Britain, the Netherlands and France. Cultivated wood blewits are said not to taste as good as wild wood blewits.
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gypsy mushroom |
a highly esteemed edible mushroom of the genus Cortinarius found in northern regions of Europe and North America. The ochre-coloured fruiting bodies appear in autumn in coniferous and beech woods, as well as heathlands in late summer and autumn. The gills are free and clay-coloured and the smell and taste mild. Although mild-tasting and highly regarded, the gypsy mushroom is often infested with maggots. gypsy mushrooms have buff to brownish-ochre cap 2–4 inches in diameter, which is covered with whitish fibers. The surface has a wrinkled texture. It may have a lilac tinge when young. It is convex initially before expanding and flattening with a boss in the center. The stem is 1.6–2.6 inches high and 0.4–0.6 inches thick and slightly swollen at the base, and is whitish with a whitish ring, which is initially attached to the cap. Cortinarius caperatus is a highly regarded edible mushroom with a mild flavour. It is said to mix well with stronger flavoured mushrooms. However, picked mushrooms are often infested with maggots. It can be dried for later use readily.
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horn of plenty |
It can also be known as the black chanterelle The fruiting body does not have a separation into stalk and cap, but is shaped like a funnel expanded at the top, normally up to about 4 inches tall and 3 inches in diameter(but is said to grow exceptionally to 6 inches.) The upper/inner surface is black or dark grey and the lower/outer fertile surface is a much lighter shade of grey. The fertile surface is more or less smooth but may be somewhat wrinkled.Horns of plenty are edible and sought after. According to a Portuguese study, 100 grams of the dried mushrooms contain 69.45g of protein, 13.44g of carbohydrates and 4.88g of fat, amounting to 378 calories. They contain fatty acids,and 87 mg of vitamin C.They may look unattractive, but have a very good flavor. When dried their flavor even improves, acquiring black truffle notes.
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maitake |
The fungus is native to the northeastern part of Japan and North America, and is prized in traditional Chinese and Japanese herbology as a medicinal mushroom. It is widely eaten in Japan, and its popularity in western cuisine is growing, although the mushroom has been alleged to cause allergic reactions in rare cases. grows from an underground tuber-like structure known as a sclerotium, about the size of a potato. The fruiting body, occurring as large as 100 cm, is a cluster consisting of multiple grayish-brown caps which are often curled or spoon-shaped, with wavy margins and 2–7 cm broad. The under surface of each cap bears approximately one to three pores per millimeter, with the tubes rarely deeper than 3 mm. The milky-white stem has a branchy structure and becomes tough as the mushroom matures. In Japan, the Maitake can grow to more than 100 pounds , earning this giant mushroom the title "King of Mushrooms". Maitake is one of the major culinary mushrooms used in Japan. They are used in a wide variety of dishes, often being a key ingredient in nabemono or cooked in foil with butter.
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brain mushroom |
widely distributed across Europe and North America. It normally fruits in sandy soils under coniferous trees in spring and early summer. The fruiting body, or mushroom, is an irregular brain-shaped cap dark brown in color that can reach 4 inches high and 6 inches wide, perched on a stout white stem up to 2.4 inches high.Although potentially fatal if eaten raw, Gyromitra esculenta is a popular delicacy in Scandinavia, Eastern Europe, and the upper Great Lakes region of North America. Although popular in some districts of the eastern Pyrenees, it is prohibited from sale to the public in Spain. It may be sold fresh in Finland, but it must be accompanied by warnings and instructions on correct preparation.Although it is still commonly parboiled before preparation, evidence suggests that even this procedure may not make Gyromitra esculenta entirely safe for consumption. When consumed, the principal active agent, gyromitrin, is hydrolyzed into the toxic compound monomethylhydrazine (MMH). The toxin affects the liver, central nervous system, and sometimes the kidneys. Symptoms of poisoning involve vomiting and diarrhea several hours after consumption, followed by dizziness, lethargy and headache. Severe cases may lead to delirium, coma and death after five to seven days.
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lion's mane mushroom |
is an edible and medicinal mushroom belonging to the tooth fungus group. Native to North America, Europe and Asia it can be identified by its long spines , its appearance on hardwoods and its tendency to grow a single clump of dangling spines. is a choice edible when young, and the texture of the cooked mushroom is often compared to seafood. It often appears in Chinese vegetarian cuisine to replace pork or lamb. This mushroom is cultivated commercially on logs or sterilized sawdust and is available fresh or dried in Asian grocery stores. it has long a history of use in traditional Chinese medicine. A 2005 rat study showed some compounds in the mushroom, like threitol, D-arabinitol, and palmitic acid, may have antioxidant effects, regulate blood lipid levels and reduce blood glucose levels. A 2012 study on rats that had suffered brain injury showed that "daily oral administration of H. erinaceus could promote the regeneration of injured rat peroneal nerve in the early stage of recovery."
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hedgehog mushroom |
is an edible mushroom with no poisonous lookalikes.The fungus produces fruit bodies that are characterized by their spore-bearing structures in the form of spines rather than gills which hang down from the underside of the cap. The cap is dry, colored yellow to light orange to brown, and often develops an irregular shape. The mushroom tissue is white with a pleasant odor and a spicy or bitter taste. All parts of the mushroom stain orange with age or when bruised. it is broadly distributed in Asia, Australia, North America and Europe where it fruits singly or in close groups. The hedgehog mushroom is considered to be a good edible, having a sweet, nutty taste and a crunchy texture. Some consider it the culinary equivalent of the chanterelle. These mushrooms can be cooked by pickling, simmering in milk or stock, and sauteing, which creates a "tender, meaty texture and a mild flavor." The mushroom tissue absorbs liquids well and assumes the flavors of added ingredients. The firm texture of the cooked mushroom makes it suitable for freezing. Its natural flavor is reportedly similar to the peppery taste of watercress, or oysters. Older mushrooms may develop a bitter taste, but boiling can remove that.
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red pine mushroom |
It is found in Europe and has been accidentally introduced to other countries under conifers and can be found growing in pine plantations and has a carrot orange cap which is convex to vase shaped, in rolled when young,1.5 to 5.5 inches across, often with darker orange lines in the form of concentric circles. The cap is sticky and viscid when wet, but is often dry. It has crowded decurrent gills and a squat orange stem which is often hollow, 1 to 3 inches long and 0.5 to 1 inches thick. This mushroom stains a deep green color when handled. When fresh, the mushroom exudes an orange-red latex or "milk" that does not change color. It is used in Spanish and Catalan cuisine. One recipe recommends they should be lightly washed, fried whole cap down in olive oil with a small amount of garlic and served drenched in raw olive oil and parsley. The same recipe advised that butter should never be used when cooking this mushroom.
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morels |
these distinctive fungi have a honeycomb appearance, due to the network of ridges with pits composing their cap. Morels are sought by thousands of enthusiasts every spring for their supreme taste, and are highly prized by gourmet cooks, particularly in French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multi-million-dollar industry in the temperate Northern Hemisphere. Morchella species contain small amounts of hydrazine toxins that are destroyed through cooking; because of this, morels should never be eaten raw.It has been reported that even cooked morels can sometimes cause mild symptoms of upset stomach when consumed with alcohol. When eating this mushroom for the first time it is wise to consume a small amount to minimize any allergic reaction. As with all fungi, morels for consumption must be clean and free of decay.
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oyster mushroom |
The oyster mushroom is one of the more commonly sought wild mushrooms, though it can also be cultivated on straw and other media. It has the bittersweet aroma of bitter almonds. The mushroom has a broad, fan or oyster-shaped cap spanning 5–25 cm; natural specimens range from white to gray or tan to dark-brown; the margin is in rolled when young, and is smooth and often somewhat lobed or wavy. The flesh is white, firm, and varies in thickness due to stem arrangement. The gills of the mushroom are white to cream, and descend on the stalk if present. The oyster mushroom is frequently used in Japanese, Korean and Chinese cookery as a delicacy. It is frequently served on its own, in soups, stuffed, or in stir-fry recipes with soy sauce. Oyster mushrooms are sometimes made into a sauce, used in Asian cooking, which is similar to oyster sauce. The mushroom's taste has been described as mild with a slight odor similar to anise. The oyster mushroom is best when picked young; as the mushroom ages, the flesh becomes tough and the flavor becomes acrid and unpleasant.
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Matsutake |
is the common name for a highly sought after mycorrhizal mushroom that grows in Asia, Europe, and North America. It is prized by the Japanese and Chinese for its distinct spicy-aromatic odor. Matsutake grow under trees and are usually concealed under duff on the forest floor free of non-symbiotic trees, e.g. broad-leaved. It forms a symbiotic relationship with the roots of a limited number of tree species. Matsutake are known to grow in China, Japan, Korea, Laos, Canada, Finland, the United States, and Sweden, among other countries.Though simple to harvest, matsutake are hard to find because of their specific growth requirements and the rarity of appropriate forest and terrain, combined with competition from local folk and wild animals such as squirrel, rabbits and deer for the once-yearly harvest of mushrooms, causing the price to be very high at times or as low as $2 per pound for pickers when the market will bear it.
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black truffle |
a species of truffle native to Southern Europe. It is one of the most expensive edible mushrooms in the world. The round, dark brown fruiting bodies have a black-brown skin. They have a strong, aromatic smell and normally reach a size of up to 3.9 inches. Some may be significantly larger, such as a black truffle found 2012 in Dordogne that weighed 2.82 lbs. Their flesh is initially white, then dark. It is permeated by white veins which turn brown with age. They are dark brown and covered with large spikes.With a price of about 1,000 to 2,000 euros per kilogram, black truffles are the second most expensive truffles after white truffles, and one of the most sought after edible mushrooms in the world. In cooking, black truffles are used to refine the taste of meat, fish, soups and risotto. Unlike white truffles, the aroma of black truffles does not diminish when they are heated, but becomes more intense.
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burgundy truffle |
burgundy truffles have an intense, hazelnut-like aroma and are highly prized for their gastronomic qualities. They are used in the haute cuisine of France and Italy, as well as a substitute for the black truffle. Like other truffles, they are also canned and bottled for export. With bodies from 1 inch to 4 inches in diameter, burgundy truffles are relatively large. Their brown or black outer skin forms pyramidal warts about 3 to 9 mm wide, resembling rough bark. Burgundy truffles are harvested from September to late December, sometimes also until late January. They have a wider distribution than any other truffle species. Burgundy truffles are found across Europe. In France they are found mainly in the north-east and in Italy. In the United Kingdom they were plentiful prior to the 20th century, but are now rare.
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White truffle |
is found mainly in the Piedmont region in northern Italy and, most famously, in the countryside around the cities of Alba and Acqualagna, in the northern part of Le Marche near Urbino, is another renowned center for the production and commercialization of white truffles and the annual festival is one of the most important in Italy. White truffle can also be found in Molise, Abruzzo and in the hills around San Miniato, in Tuscany. Growing symbiotically with oak, hazel, poplar and beech and fruiting in autumn, they can reach 5 inches in diameter and 500 g, though are usually much smaller. The flesh is pale cream or brown with white marbling. Italian white truffles are very highly esteemed and are the most valuable on the market: The white truffle market in Alba is busiest in the months of October and November when the truffle fair takes place. In 2001, the Tuber magnatum truffles sold for between $1000–$2200 per pound ($2000–$4500 per kg);[31] as of December 2009 they were being sold at $14,203.50 per kilogram.[citation needed]In 1999, one of the largest truffles in the world was found near Buje, Croatia. The truffle weighed 2 lb 14 oz and has entered the Guinness Book of Records. The record price paid for a single white truffle was set in December 2007, when Macau casino owner Stanley Ho paid $330,000 (£165,000) for a specimen weighing 3.3 lbs, discovered by Luciano Savini and his dog Rocco. A variety of white truffle is found in other parts of northern and central Italy, but is not as aromatic as those from Piedmont.
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Caesar's mushroom |
is a highly regarded edible mushroom native to southern Europe and North Africa. This mushroom was a favorite of early rulers of the Roman Empire. It has a distinctive orange cap, yellow gills and stem. It was known to and valued by the Ancient Romans, who called it Boletus, a name now applied to a very different type of fungus.A. caesarea is good to eat, although it is not recommended because it can be confused with red and orange forms of the poisonous Fly agaric, A. muscaria.
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honey fungus |
has a smooth cap 1 to 6 inches in diameter, convex at first but becoming flattened with age, later becoming somewhat dish-shaped. The margins of the cap are often arched at maturity and the surface is sticky when wet. Though typically honey-colored, this fungus is rather variable in appearance and sometimes has a few dark, hairy scales near the center somewhat radially arranged. The gills are white at first, sometimes becoming pinkish-yellow or discolored with age, broad and fairly distant, attached to the stem at right angles. The spore print is white. The stem is of variable length, up to about 8 inches long and 1.4 inches in diameter. It is fibrillose and of a firm spongy consistency at first but later becomes hollow. It is cylindrical and tapers to a point at its base where it is fused to the stems of other mushrooms in the clump. It is whitish at the upper end and brownish-yellow below, often with a very dark-colored base. There is a broad persistent skin-like ring attached to the upper part of the stem. This has a velvety margin and yellowish fluff underneath and extends outwards as a white partial veil protecting the gills when young. The flesh of the cap is whitish and has a sweetish odor and flavor with a tinge of bitterness.
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horse mushroom |
The gills are white at first (when this fungus is most often confused with deadly Amanita genus). They later pass through grey and brown to become dull chocolate. There is a large spreading ring, white above but sometimes with yellowish scales underneath. Viewed from below, on a closed-cap specimen, the twin-layered ring has a well-developed 'cogwheel' pattern around the stem. This is the lower part of the double ring. The odor is described as like anise. Much prized by farmers for generations, the horse mushroom is regarded as one of the most delicious edible fungi, although the fruit bodies of this and other yellow staining Agaricus species often have a build-up of heavy metals, such as cadmium and copper.
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Pinewood Mushroom |
Pinewood Mushroom, is a common, edible Mushroom, often found in groups in coniferous forests from early summer, or September through to November in the UK. The grayish-brown cap is hemispherical when young, but later flattens out up to 10 cm in diameter. It is covered with broad scales. The gills are grey when young, and become much darker with age. The spores are chocolate brown. The stem is brownish, often with a hanging ring and a small bulb at the base. The flesh is white with a mild taste, turning reddish when cut. The young fruit bodies are well suited for consumption.
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bay bolete |
fruit bodies have a chestnut to dark brown cap, which is almost spherical in young specimens before broadening and flattening out to a diameter of up to 6 inches. The cap margin is acute, and cap surface velvety when young and slightly sticky when wet or old. The cap cuticle is difficult to separate from the flesh underneath. On the cap under surface, the pores are initially cream to pale yellow, but become greenish yellow or olive with age. They stain dull blue to bluish-grey when bruised or cut, and are easily removed from the flesh. The bay bolete is nevertheless highly regarded as a choice edible mushroom
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giant puffball |
a puffball mushroom commonly found in meadows, fields, and deciduous forests usually in late summer and autumn. It is found in temperate areas throughout the world.Most giant puffballs grow to be 3.9 to 27.6 inches in diameter, although occasionally some can reach diameters up to 59 inches and weights of 44 lbs. The inside of mature Giant puffballs is greenish brown, whereas the interior of immature puffballs is white. The large white mushrooms are edible when young. The fruiting body of a puffball mushroom will develop within the period of a few weeks and soon begin to decompose and rot, at which point it is dangerous to eat. Unlike most mushrooms, all the spores of the giant puffball are created inside the fruiting body; large specimens can easily contain several trillion spores. All true puffballs are considered edible when immature, but can cause digestive upset if the spores have begun to form, as indicated by the color of the flesh being not pure white (first yellow, then brown). Immature gilled species still contained within their universal veil can be look alikes for puffballs. To distinguish puffballs from poisonous fungi, they must be cut open; edible puffballs will have a solid white interior. Some similar mushrooms have the white interior (or yellowish) but also have the silhouette of a cap-type mushroom on the interior when cut open. These are young cap-type mushrooms and may be poisonous
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mosaic puffball |
Young puffballs are typically 2.4 to 4.7 in. across, white, or pale grey-brown; in maturity it may attain dimensions of 9.8 in. broad by7.9 inches tall.covered with a layer of fine matted hairs. The species derives its common name "mosaic puffball" from the mosaic pattern across the top and sides that develops as the fruiting body matures and the outer wall breaks up into polygonal patches. The underside of the puffball is attached to the ground by a root-like assemblage of hyphae called a rhizomorph. It is squat in appearance and roughly pear-shaped, not usually taller than it is wide. The flesh is white when young, but becomes brown and powdery upon maturity. The upper skin eventually disintegrates weeks or even months after the puffball's appearance, and the brown spores are released into the air; this process is often hastened by rain, or by being trodden on by cattle. Eventually, all that remains is the sterile cup-shaped base, which can sometimes hold water This fairly large puffball is edible only when the spore bearing flesh is young, and white. It is said to lack texture, and the taste and odor of the young fruiting bodies are described as "not distinctive".
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St. George's mushroom |
is an edible mushroom that grows mainly in fields, grass verges and roadsides. Deriving its common name from when it first appears in the UK, namely on St George's Day It appears in March in Italy, a warmer country where it is also a popular mushroom to eat. The cap measures from 5–15 cm in diameter and has a smooth texture and has ridges on it. The color of the cap, stipe and flesh can range from white-creamy colored to bright yellow. The gills are white and crowded. The flesh is thick and soft and has a mealy or cucumber smell. |
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shaggy mane |
a common fungus often seen growing on lawns, along gravel roads and waste areas. The young fruit bodies first appear as white cylinders emerging from the ground, then the bell-shaped caps open out. The caps are white, and covered with scales, this is the origin of the common names of the fungus. The gills beneath the cap are white, then pink, then turn black and secrete a black liquid filled with spores (hence the “ink cap” name). This mushroom is unusual because it will turn black and dissolve itself in a matter of hours after being picked or depositing spores.When young it is an excellent edible mushroom provided that it is eaten soon after being collected (it keeps very badly because of the auto digestion of its gills and cap). If long-term storage is desired, microwaving, Sautéing or simmering until limp will allow the mushrooms to be stored in a refrigerator for several days or frozen. Also, placing the mushrooms in a glass of ice water will delay the decomposition for a day or two so that one has time to incorporate them into a meal. Processing or icing must be done whether for eating or storage within four to six hours of harvest to prevent undesirable changes to the mushroom. The species is cultivated in China as food. The mushroom can sometimes be confused with the magpie fungus which is poisonous. |
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Corn smut |
Smut feeds on the corn plant and decreases the yield. Smut-infected crops are often destroyed, although some farmers use them to prepare silage. The smut is a delicacy in Mexico, where it is known as huitlacoche, even being preserved and sold for a significantly higher price than uninfected corn. The consumption of corn smut originates from Aztec cuisine.[17] For culinary use, the galls are harvested while still immature — fully mature galls are dry and almost entirely spore-filled. The immature galls, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. Flavor compounds include sotolon and vanillin, as well as the sugar glucose. |
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beefsteak fungus |
is commonly seen in Britain, but can be found in North America, Australia, North Africa, and the rest of Europe. As its name suggests, it looks remarkably similar to a slab of raw meat. It has been used as a meat substitute in the past, and can still be found in some French markets. It has a sour, slightly acidic taste. For eating it must be collected young and it may be tough and need long cooking.The shape resembles a large tongue, and it is rough-surfaced with a reddish-brown color. The spores are released from minute pores on the creamy-white underside of the fruit body. A younger Fistulina hepatica is a pinkish-red color, and it darkens with age. It bleeds a dull red juice when cut, with the cut flesh further resembling meat. |
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Enokitake |
is a long, thin white mushroom used in East Asian cuisine (such as that of China, Japan, Vietnam and Korea).This mushroom is available fresh or canned, with experts recommending fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. It is traditionally used for soups, but can also be used for salads and other dishes. The mushroom has a crisp texture and can be refrigerated for approximately one week. |
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False saffron milk-cap |
The fungus produces medium-sized fruit bodies with orangish caps up to 4.7 inches wide that develop green spots in old age or if injured. Its orange-colored latex stains maroon within 30 minutes. Young fruit bodies can be also pickled, or dried for later use. As the fungus is often heavily infested by maggots, skilled mushroom pickers prefer young fruit bodies. urine turns to red if a large amount of milk caps are eaten, but this is entirely harmless and is not evidence for an impairment to health. The red-colored compounds, ingested with the mushroom food, are more or less excreted with the urine. |
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chicken of the woods |
Its fruit bodies grow as striking golden-yellow shelf-like structures on tree trunks and branches. Old fruit bodies fade to pale beige or pale grey. The undersurface of the fruit body is made up of tubelike pores rather than gills.Because of the taste, the mushroom has been called chicken polypore and chicken-of-the-woods. Many people think that the mushroom tastes like crab or lobster.Young specimens are edible if a large clear watery liquid comes out of it. The mushroom should not be eaten raw. |
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red-capped scaber stalk |
The cap is orange-red and measures up to 8 in across. Its flesh is white, bruising at first burgundy, then grayish or purple-black. The underside of the cap has very small whitish pores that bruise olive-brown. The stem measures 4-7 in tall and to a ¾-1¼ in thick and can bruise blue-green. It is whitish, with short, rigid projections or scaber that turn to brown to black with age. |
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parasol mushroom |
The height and cap diameter of a mature specimen may both reach 40 cm, a size truly impressive for the fruiting body of an agaric. The stipe is relatively thin and reaches full height before the cap has expanded. The stipe is very fibrous in texture which renders it inedible. The surface is characteristically wrapped in a snakeskin-like pattern of scaly growths. The immature cap is compact and egg-shaped, with the cap margin around the stem, sealing a chamber inside the cap. As it matures, the margin breaks off, leaving a fleshy, movable ring around the stem. At full maturity, the cap is more or less flat, . Dark and cap-coloored flakes remain on the upper surface of the cap and can be removed easily. The gills are crowded, free, and white with a pale pink tinge sometimes present. The spore print is white. It has a pleasant nutty smell. When sliced, the white flesh may turn a pale pink. |
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pheasant's back mushroom |
This mushroom is commonly attached to dead logs or stumps at one point with a thick stem. Generally, the fruit body is 3–12 inches across and up to 4 inches thick. The body can be yellow to brown and has scales on its upper side. On the underside they are made up of tubes packed together closely. The tubes are between 1 and 12 mm long. The stalk is thick and short, up to 2.0 inches long. The fruit body will produce a white spore print if laid onto a sheet of paper. They can be found alone, in clusters of two or three, or forming shelves. Young specimens are soft but toughen with age. It is particularly common on dead elm and is also found on living maple trees. |
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Russula |
Their distinguishing characteristics include usually brightly colored caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil on the stem. Russula is the most commonly consumed and economically important mushroom genus in Madagascar, particularly Russula prolifica and Russula edulis. This and other edible Russula are typically stripped of their cap cuticle before selling
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Jersey cow mushroom |
A common fungus native to Europe and Asia, it has been introduced to North America and Australia.It is an edible mushroom, though not highly regarded.The mushroom is smaller and daintier than most other boletes. The cap is initially convex, then flat with a wavy margin and a grey-yellow. It ranges from 1 1⁄4–4 inches in diameter and has a sticky skin. The flesh is whitish, yellowish or clay-colored and has a fruity smell. Sometimes turning a pink tinge when bruised, the flesh is spongy and rubbery. tastes mild and is edible, although it is not highly regarded. When cooked, it releases a lot of fluid, which can be collected and reduced or strained to make a sauce. Its flavor is made more intense by drying. The soft and rubbery consistency of older specimens as well as their proneness to maggot infestation renders them almost inedible.
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weeping bolete |
The orange-brown, to brown-yellow cap is sticky when wet, and shiny when dry, and is usually 3 to 9 cm in diameter. The stem is pale yellow, of uniform thickness, with tiny brownish granules at the apex. It is without a ring. The tubes and pores are small, pale yellow, and exude pale milky droplets when young. The flesh is also pale yellow. the tubes are best removed before cooking. It is sometimes included in commercially produced mushroom preserves. Has been known to cause mild stomach upsets.
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slippery jack |
its names refer to the brown cap, which is characteristically slimy in wet conditions. commonly prepared and eaten in soups, stews or fried dishes. The slime coating, however, may cause indigestion if not removed before eating. The cap is chestnut, rusty, olive brown, or dark brown in color and generally 4–10 cm in diameter at maturity.The cap has a distinctive conical shape, later flattening out. It is slimy to the touch, bare, smooth, and glossy even when dry, and the cuticle is easily peeled off.
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Poor Man's Slippery Jack |
The cap is pale to orange-yellow with grayish brownish or reddish hairs. The tubes are yellow and become blue when bruised. The stem is dotted and the color is similar to the cap. The mushroom may be edible to some while others may find its taste acidic even after cooking. The species has been known to cause gastric upset such as diarrhea and vomiting Consumers have to be careful that when they look for this species, that they be careful to distinguish this between other species that stain blue but are poisonous.
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grey knight |
found in coniferous woodlands in Europe, and has also been encountered under introduced pine trees in Australia. It was historically regarded as edible, but in 2014, scientists discovered that it may be poisonous. With a mild taste, the species used to be regarded as a good edible. It is seen in markets in France, however, some authorities recommend that inexperienced pickers avoid all grey tricholomas. Recent chemical tests show that this species may contain toxins.
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tawny grisette |
The cap is orange-brown, paler towards the margin, and darker in the center, up to 10 cm in diameter. Its surface is smooth, slightly sticky and slippery when moist and glistens The gills are free, close, and broad. The flesh is white to cream. The stem is white and smooth or powdery, sometimes tinged with orange-brown and with very fine hairs. It is slender, hollow and quite fragile, tapering towards the top.Though this is considered edible, it must be identified with care as other members of the genus Amanita are poisonous and some are deadly. Some authors indicate the fungus is potentially toxic when raw, and is suitable for consumption only when cooked.
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fly amanita |
Although classified as poisonous, reports of human deaths resulting from its ingestion are extremely rare. After parboiling which weakens its toxicity and breaks down the mushroom's psychoactive substances it is eaten in parts of Europe, Asia, and North America. noted for its hallucinogenic properties. The mushroom was used as an intoxicant by the peoples of Siberia, and has a religious significance in these cultures. There has been much speculation on possible traditional use of this mushroom as an intoxicant in other places such as the Middle East, Eurasia, North America, and Scandinavia. A large, conspicuous mushroom. Amanita muscaria is generally common and numerous where it grows, and is often found in groups. Fly agaric fruiting bodies emerge from the soil looking like white eggs. After emerging from the ground, the cap is covered with numerous small white to yellow pyramid-shaped warts. These are remnants of the universal veil, a membrane that encloses the entire mushroom when it is still very young. Dissecting the mushroom at this stage will reveal a characteristic yellowish layer of skin under the veil; this is helpful in identification. As the fungus grows, the red color appears through the broken veil and the warts become less prominent; they do not change in size, but are reduced relative to the expanding skin area. Fully grown, the bright red cap is usually around 3–8 inches in diameter, although larger specimens have been found. The red color may fade after rain and in older mushrooms.
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inky cap |
is an edible (but sometimes poisonous, when combined with alcohol) mushroom found in Europe and North America. Measuring 1.2–2.8 inches in diameter, the grayish or brownish-grey cap is initially bell-shaped, is furrowed, and later splits. The color is more brownish in the center of the cap, which later flattens before melting. The very crowded gills are free; they are whitish at first but rapidly turn black and easily deliquesce. The short stem measures 2.8–6.8 inches high by 1.5 cm in diameter, is grey in color, and lacks a ring.
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milk-caps |
The milk or latex emerging from bruised flesh is often white or cream, but more vividly colored in some species; it can change upon exposition or remain unchanged. Fruit bodies are small to very large, gilled, rather fleshy, without veil, often depressed or even funnel-shaped. among the most highly valued mushrooms in the Northern hemisphere, while opinions vary on the taste of others. Several species are reported to be regularly collected for food in Russia, Tanzania and Hunan, ChinaThere are, however, no deadly poisonous mushrooms in the genus. Bitter or peppery species are generally not considered edible, at least raw, but are nevertheless consumed in some regions
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field blewit |
it is commonly found growing in grassy areas across Europe and is related to the wood blewit. The cap is at first hemispherical or convex, becoming almost flat with maturity, up to 16 cm in diameter. The cap cuticle is colored cream to light brown with a smooth texture to the touch, and is often seen glistening when fresh. Along the periphery, the cap ends in a thick margin which may unfold as the mushroom expands. The white to pallid flesh is thick, firm and delicate upon slicing. The underside of the cap bears crowded pinkish, cream to light brown gills, which are free in relation to the stem. The stem itself is cylindrical with a bulbous, or sometimes tapering base, and does not bear a ring. The stem is covered by a striking lavender or lilac-colored fibrous skin which fades in older individuals, and has a thick, firm flesh. It is up to 6–7 cm tall and 2.5–3 cm in diameter.
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early morel |
The mushroom has a pale yellow or brown thimble-shaped cap 0.8 to 1.6 inches in diameter by 0.8 to 2.0 inches long that has a surface wrinkled and ribbed with brain-like convolutions. The cap hangs from the top of a lighter-colored, brittle stem that measures up to 4.7 inches long by 0.4 to 1.0 inches thick. he edibility of this species is questionable; although it is eaten by many, consumption of large amounts in a single sitting, or on successive days, has been reported to cause poisoning in susceptible individuals. Symptoms include gastrointestinal upset and lack of muscular coordination, similar to the effects reported by some individuals after consuming the false morel species. Those who do wish to eat this species are often advised to parboil with copious quantities of water (discarding the water before consumption), to dry the specimens before eating, or, if eating for the first time, to restrict consumption to small portions to test their tolerance.
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Pear-Shaped Puffball |
The fruit body of the pear-shaped puffball measures 1.5 to 4.5 cm in width by 2 to 4.5 cm in height. They are often pear-shaped as the name suggests, but they may also be nearly spherical. When very young they are covered in small white spines that typically fall off before maturity. A small developing pore may be visible at the top, while the sterile base of the mushroom is small and appears to be pinched in. Color ranges from nearly white to yellowish brown with the darker shades developing with age
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Meadow mushroom |
The cap is white, may have fine scales, and is 5 to 10 centimeters in diameter; it is first hemispherical in shape before flattening out with maturity. The gills are initially pink, then red-brown and finally a dark brown, as is the spore print. The 3 to 10 centimeters tall stem is predominantly white and bears a single thin ring. The taste is mild. The white flesh bruises a dingy reddish brown, as opposed to yellow in the inedible
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honey fungus |
Their caps are typically yellow-brown, somewhat sticky to touch when moist, and, depending on age, may range in shape from conical to convex to depressed in the center. The stem may or may not have a ring. Honey Fungus are regarded in Ukraine, Russia, Poland, Germany and other European countries as one of the best wild mushrooms. They are commonly ranked above morels and chanterelles and only the cep / porcini is more highly prized.However, honey fungus must be thoroughly cooked as they are mildly poisonous raw. One of the four UK species can cause sickness when ingested with alcohol. For those unfamiliar with the species, it is advisable not to drink alcohol for 12 hours before and 24 after eating this mushroom to avoid any possible nausea and vomiting.
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gypsy mushroom |
gypsy mushroom a highly esteemed edible mushroom found in northern regions of Europe and North America. The ochre-colored fruiting bodies appear in autumn in coniferous and beech woods, as well as heath lands in late summer and autumn. The gills are free and clay-colored and the smell and taste mild. Although mild-tasting and highly regarded, the gypsy mushroom is often infested with maggots. gypsy mushrooms have buff to brownish-ochre cap 2–4 inches in diameter, which is covered with whitish fibers. The surface has a wrinkled texture. It may have a lilac tinge when young. It is convex initially before expanding and flattening with a boss in the center. The stem is 1.6–2.6 inches high and 0.4–0.6 inches thick and slightly swollen at the base, and is whitish with a whitish ring, which is initially attached to the cap. Cortinarius caperatus is a highly regarded edible mushroom with a mild flavor. It is said to mix well with stronger flavored mushrooms. However, picked mushrooms are often infested with maggots. It can be dried for later use readily.
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Pluteus cervinus |
is a mushroom that belongs to the large genus Pluteus. It is found on rotten logs, roots and tree stumps and is widely distributed. It can also grow on sawdust and other wood waste. Being very variable in appearance, it has been divided into several varieties or subspecies, some of which are sometimes considered species in their own right. It is edible, but not often collected for the table.The cap can be up to 15 cm in diameter, but is often much smaller. Initially it is bell-shaped, and often wrinkled when young. Later it expands to a convex shape. The cap can be deer-brown, but vary from light ochre-brown to dark brown, with a variable admixture of grey or black. The centre of the cap may be darker. The cap surface is smooth and matte to silky-reflective. The cap skin shows dark radial fibres when seen through a lens, indicating that the microscopic cuticle structure is filamentous. The gills are initially white, but soon show a distinctive pinkish sheen, caused by the ripening spores. The stipe is 5-12 cm long and 0.7-2.0 cm in diameter, usually thicker at the base. It is covered with brown vertical fibrils on a white ground. The flesh is soft and white. The mushroom has a mild to earthy radish smell and a mild taste at first, which may become slightly bitter.
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Chicken Fat |
The mushroom can be recognized by the bright yellow cap with red to reddish-brown scales embedded in slime, the large yellow angular pores on the underside of the cap, and the narrow yellow stem marked with dark reddish dots. The cap is typically between 3–10 cm in diameter, broadly convex with a small umbo to flat with age. The cap margin is curved inwards in young specimens, and may have remnants of a yellowish, cottony veil hanging from it. The cap surface is colored bright yellow with red or brownish streaks and hairy patches. When the fruit body is young and moist, the surface is slimy; as the cap matures and dries out, it becomes sticky or tacky.
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Wood ears |
The fruit body is normally 3 to 8 centimeters across, but can be as much as 12 centimeters. It is distinctively shaped, typically being reminiscent of a floppy ear, though the fruit bodies can also be cup-shaped. It is normally attached to the substrate laterally and sometimes by a very short stalk. The species has a tough, gelatinous, elastic texture when fresh, but it dries hard and brittle. The outer surface is a bright reddish-tan-brown with a purplish hint, often covered in tiny, downy hairs of a grey color. It can be smooth, as is typical of younger specimens, or undulating with folds and wrinkles. The color becomes darker with age. The inner surface is a lighter grey-brown in color and smooth. It is sometimes wrinkled, again with folds and wrinkles, and may have "veins", making it appear even more ear-like.
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Gilled Bolete |
As suggested by its common name, the distinctive feature of this species is its yellow gills—an unusual feature on a bolete mushroom. The cap is initially convex before flattening out in age, sometimes developing a central depression; it attains a diameter of 4–10 cm. The cap margin is initially curved inward. The cap surface is dry, with a somewhat velvet-like texture, and often develops cracks in maturity that reveal the pale yellow flesh underneath. Its color ranges from dull red to reddish brown, to reddish yellow, or olive brown. The flesh has no distinct taste or odor.
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Green Quilted Russula |
It can be recognized by its distinctive pale green cap that measures up to 15 cm in diameter, the surface of which is covered with darker green angular patches. It has crowded white gills, and a firm, white stem that is up to 8 cm tall and 4 cm thick. Considered to be one of the best edible mushrooms of the genus Russula, it is especially popular in Spain and China. With a taste that is described variously as mild, nutty, fruity, or sweet, it is cooked by grilling, frying, sauteing, or eaten raw. Mushrooms are rich in carbohydrates and proteins, with a low fat content.
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ochropurpurea |
Flesh fibrous usually pliable (like grass)spore color: White, cream or yellowish habitat: Grows in woods, Grows on the ground Cap 5-15 cm across, convex then flattened and often upturned; purplish brown to purplish flesh, with surface dry and smooth or squamous. Gills attached, broad, thick; purple, powdered with white spores when mature. Stem 50-150 x 10-20mm, solid, stout, tough and fibrous; colored as cap. Odor not distinctive. Taste not distinctive. Spores globose, spiny, 6-8 x 6-8. Deposit white to pale violet. Habitat in open grassy woods under oak and other deciduous trees. Common. Found east of the Great Plains. Season July-November. Edible-good. Comment Easily confused at first sight with some cortinarius species. Check for the white spores to confirm identity.
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Angel Wings |
The species is widespread in temperate forests of the Northern Hemisphere. known as the angel wing, is a white-rot wood-decay fungus on conifer wood, particularly hemlock. The flesh is thin and fragile compared to the oyster mushrooms.Although it is generally regarded as edible, as of 2011, it has been implicated in two documented outbreaks involving fatal encephalitic. Both incidents were in Japan, and most victims had pre-existing kidney disorders.
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stubby-stalk |
The fruit bodies produced by the fungus are characterized by a chocolate to reddish-brown cap covered with a sticky layer of slime, and a short whitish stem that does not have either a partial veil or prominent dark or colored glandular dots. The cap can reach a diameter of about 10 cm, while the stipe is up to 6 cm long and 2 cm thick. Like other bolete mushrooms, this produces spores in a vertically arranged layer of spongy tubes with openings that form a layer of small yellowish pores on the underside of the cap.
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Red Cracked Bolete |
These mushrooms have tubes and pores instead of gills beneath their caps. Young specimens of X. chrysenteron often have a dark, dry surface, which might easily be mistaken for Bay Boletes B. badius. When fully expanded, caps are 4 to 10 cm in diameter with very little substance and thin flesh that turns a blue color when slightly cut or bruised.[4] Caps mature to convex and plane in old age. Cracks in the mature cap reveal a thin layer of light red flesh below the skin.[4] The 10 to 15 mm-diameter stems have no ring, are bright yellow and the lower part is covered in coral-red fibril sand has a constant elliptical diameter throughout its length of 4 to 8 cm tall. The cream-colored stem flesh turns blue when cut. X. chrysenteron has large, yellow, angular pores, and produces an olive brown spore print.
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Canary Trich |
The stem is yellow, usually about 4 to 10 centimeters long with an even diameter. The gills are also yellow color and the spores are white. The cap is usually a yellow to yellow-green sometimes with a touch of brown to brown-reddish color. The diameter is usually from 5 to 12 centimeters in length. The skin layer covering the cap is sticky and can be peeled off. This species was for a long time highly regarded as one of the tastier edible species, and sold in European markets; medieval French knights allegedly reserved this species for themselves, leaving the lowly bovine bolete for the peasants.Concern was first raised in southwestern France. People who have been poisoned have all had three or more meals containing T. equestre within the last two weeks prior to treatment. One to four days after their last meal containing the fungus, the patients reported weakness of the muscles, sometimes accompanied by pain. This weakness progressed for another three to four days accompanied by a feeling of stiffness and darkening of the urine. Periods of nausea, sweating, reddening of the face were also registered, but there were no fevers.
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The Prince |
his large, sometimes massive agaric has a white cap, ringed stem, and pink or chocolate colored gills. Cap is white or cream colored, yellowing slightly with age or on bruising; smooth or finely scaly, cap is at first ovoid, becoming convex and later expanded. Flesh is white, firm and thick. Gills are at first white, becoming pink, then chocolate brown or blackish, free and crowded. Stem is white or cream; it is slightly club-shaped and smooth or finely scaly below the ring. Ring is white or cream, pendulous and superior.
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Sheep Polypore |
From above, this creamy to pale gray-brown polypore looks like an agaric or a hedgehog mushrooom, but it has minute pores on the underside. It stains lemon or greenish yellow, particularly on the pores. The skin of the convex cap often cracks with age. It has a sturdy stem and very firm, mild to slightly bitter white flesh. Grows under conifers, mycorrhizal with spruce on moss-covered soil.
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Bay Bolete |
This large bolete with bay-brown cap and lemon-yellow pores bruises distinctively bluish green. Cap is bay-brown, sometimes with brick-red or ochre tinges; convex or bun-shaped, it is at first downy, becoming smooth and polished, somewhat sticky when damp. Flesh is white or lemon-yellow. Where cut, it becomes faintly blue. Stem is a pallid cap color with fine cottony fibrils; it is fairly stout, more or less equal. Ring is absent.
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King Bolete |
A large, robust bolete with dull brown cap, dirty white pores and stout and swollen stem. White net over upper stem. Cap Dull cigar- or bay-brown; convex or bun-shaped, at first with a whitish bloom, becoming smooth and dry. Flesh white, unchanged when cut or bruised. Pores white or cream colored, discoloring dirty yellowish grey. Tubes white at first, slowly becoming greyish yellow to olive-brown. Stem pallid cap-color background, covered with a white network, stout and bulbous. Ring absent. Interior solid.
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Pinewood King Bolete |
Large bolete with dark brown cap, cream pores, reddish brown netted, bulbous stem. Grows solitary or scattered on soil specifically with Scots Pine. Cap Dark brown with reddish tinge; convex or bun-shaped, becoming expanded with age, dull, sometimes slightly wrinkled. Flesh white, tinged cap color beneath the cuticle, unchanging, thick, fairly firm. Pores white then cream, becoming olivaceous-brown with age, circular and small. Spores pallid olivaceous-yellow colored. Stem Pallid, with fine reddish brown dots arranged into a network which is whitish at apex, stout, bulbous. Ring absent. Flesh white, unchanging and fairly firm.
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Yellow-cracking Bolete |
This medium to large bolete has a brown cap, chrome-yellow pores, and yellowish stem.Cap is a tawny brown; convex or bun-shaped, it is at first downy, becoming smooth and sometimes cracking. Flesh is white or pallid yellow, with a faint brownish zone beneath the cap cuticle; it is unchanging, thick and soft. Stem is a pallid cap color, sometimes with a brick-red tinge; it is slender and slightly bulbous. Ring is absent. Flesh is similarly colored as thecap but browner.
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Common Tumbling Puffball |
This small, white, rounded structure is attached to the stony surface by several strands. It grows solitary or in scattered troops on lawns, in short grass and pastures. Fruiting body is coated white. It is smooth, falling away in flakes at maturity to reveal dark grey papery contents. Sub-spherical in shape, it is slightly pointed below with the fertile head merging abruptly into a cluster of mycelial strands which may rupture allowing the fruiting body to roll around in the wind. Spore mass is at first white and firm, becoming clay-brown and finally olive-brown and powdery. Spores are olive to sepia-brown.
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Pistle-shaped Puffball |
This pale buff or brown, pestle-shaped fungus occurs solitary most often, however it sometimes is found in small troops on soil in pastures and woodlands. Fruiting body Covered with short spines and warts, the body falls away pallid buff becoming dull brown. When mature, the outer skin breaks open and brown spores are dispersed by wind and rain. When young and firm, the fruit-bodies are fairly tasteless yet edible. Similar species Calvatia elata is widespread and common in North America. Lycoperdon molle resembles a short-stemmed specimen.
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Dread Dough Clitopilus |
A pale gray-white cap and decurrent, pale pink gills, combined with a strong smell of fresh bread dough, distinguish this species. Cap The cap is convex to funnel-shaped. Stem is central or off-center and is similar in color to the cap. Similar species Species of Clitocybe and Entoloma can look very similar and are poisonous.
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Powdercap |
Small to medium, fleshy agaric with ochre-yellow cap, white or cream gills, and coarsely granular stem with ring. Grows solitary or scattered in small tufted groups on soil amongst short grass in coniferous woods and on heaths. Cap ochraceous or yellowish tan; at first campanulate, becoming expanded-convex or flattened, radially wavy with age, granular. Flesh pallid yellow and thin. Gills white, becoming creamy-yellow, adnate, crowded. Stem same color as cap, more or less equal, smooth above ring, coarsely granular below. The ring has same color as stem or slightly darker tan, upwardly directed and persistent. Flesh dirty yellow, firm and stuffed.
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Slimy Spike |
This gray-brown agaric is covered in a colorless, slimy veil. The stem has an indistinct ring zone, often stained black by spores, and its base is lemon-yellow. Mycorrhizal with spruse. Cap gray-brown, convex or bun shaped, becoming expanded and flattened, heavily viscid when damp, becoming shiny when dry. Flesh dirty white, moderate and firm. Gills at first whitish, becoming tinged olivaceous-grey when mature, deeply decurrent, thick. Stem dirty white, more or less equal, lemon yellow at base. Ring white, glutinous, zone-like.
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Terracotta Hedgehog |
This small or medium-sized fruiting body is similar to that of Hydnum repandum but salmon pink colored. It grows on soil in broad-leaf or coniferous woods. Fruiting body is salmon-pink. Cap is smooth or faintly downy; it is at first convex with inrolled margin, becoming flattened and often slightly funnel-shaped. Margin remains incurved. Stem is stout, more or less equal, sometimes eccentric, and finely downy. Flesh is pinkish, soft, thick and rather crumbly. Spines are salmon pink and broadly attached to the stem. Spores are glassy in color.
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Hygrophorus camarophyllus |
Medium-sized agaric with thick, sparse, white gills that contrast beautifully with the carbon-brown cap and stem. Cap umbonate and often with a raised boss in center of cap, carbon-brown to gray-black with dark radial streaks. Gills decurrent, sparse, waxy, first white, with age white-gray. Stem top often brighter than other stem but not always, otherwise greyish with ingrown threads. Flesh white, brittle, with mild flavor and pleasant aroma. Grows in mossy pine forests all over Scandinavia. Has a fairly modest taste but still a delicacy.
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Late Fall Wax Cap |
This smallish, slimy agaric has a dull brown cap and distinctive yellowish gills and stem. It grows in trooping groups on soil in pine woods from late autumn to winter. Cap is sticky, dull olive-brown and slightly more pallid at the margin; it is at first convex, becoming more flattened and sometimes slightly depressed. Flesh is thin and pallid yellow, bruising more orange. Gills are pallid yellow but darken with age. They are broad and fairly distant extending downward. Spores are white. Stemis pallid yellow, sometimes tinged with orange, more or less equal or tapering slightly downwards. It is sticky below the ring zone. Ring is absent but stuffed and superior ring-like from swelling.
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Scaly-veiled Galerina |
This medium-sized agaric has a bright tan cap, drying paler from the centre. It also has yellowish or reddish brown gills and a ring on the stem. It grows on stumps and logs of broad-leaf trees, favorfavoring birch. Cap is tan when damp, drying pallid ochre, distinctively two-tone from centre; it is convex, becoming flattened with a blunt umbo. It is smooth, not greasy or sticky. Flesh is a pallid cap color and thin. Gills are pallid ochre, becoming cinnamon at maturity; they are broadly attached to the stem and crowded. Spores are ochre-brown. Stem is pallid tan above ring, darker tan below, and shading to almost black at base. It is slender, scaly, more or less equal, and smooth. Ring is brown, torn, and sub-apical. Flesh is stuffed.
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Common Laccaria |
Smallish agaric, tawny (damp) or pale yellowish (dry) throughout, with distant thickish gills and fibrous stem. Grows in scattered trooping groups on soil in mixed woods and on heaths. Cap tawny or brick red, drying pallid ochraceous; at first convex, becoming flattened and finally depressed with wavy margin, smooth or slightly scurfy at the centre in older specimens. Flesh has same color as cap surface. Gills colored as cap or with pinkish tinge, but becoming powdered white with spores, adnate, thick, broad distant. Stem colored as cap, farinose neear the apex, otherwise covered in whitish fibres and white woolly base, often twisted and laterally compressed. Ring absent. Flesh colored as surface, fibrous, tough, at first dull, then hollow.
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Lactarius deterrimus |
This large, buff agaric has distinct salmon-pink blotches, pale carrot gills and carroty milk. It grows by itself or in groups scattered throughout soil under conifers, particularly pine and spruce trees.Cap is a pale buff color with a greenish tinge and concentric salmon-pink blotches. It is convex to shield shape with a slightly sticky inrolled margin, becoming depressed. The flesh is a yellowish, sometimes a stained carrot color but the whole fungus is likely to age dull grayish green, thick, firm and brittle. Gills are apricot or saffron at first, becoming carrot, and dull green on bruising, slightly extending downward. Stem is similar in color similarly colored as thecap, more or less equal, smooth and stout. Ring is absent. Flesh pallid yellowish, reacting as in cap, is stuffed and never hollow.
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Red-hot Lactarius |
This small to medium-sized agaric has a dull reddish brown cap, pale flesh-colorcolored gills and exudes milk. Cap is reddish or bay-brown; it is at first convex with inrolled margin, later flattened or slightly depressed typically with a small central umbo, matte when dry. Flesh is whitish and fairly thick, granular and brittle. Gills are at first pallid yellowish, then more similarly colored as the cap, more or less extending downward, narrow, and fairly crowded. Spores are off white. Stem is similarly colored as the cap or more pallid, more or less equal, and smooth. Ring is absent.
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Woolly Lactarius |
This largish, salmon-pink, distinctively woolly agaric exudes milk. Cap is buff with a pinkish or salmon tinge with darker concentric zones; it is convex, later depressed or funnel shaped, with margin inrolled. It is woolly or hairy and matted. Flesh is white, thick, granular and brittle. Gills are pallid buff or salmon, extending downward, narrow, and crowded. Spores are pale yellowish cream. Stem is similarly colored as the cap but more pallid. It is more or less equal or tapering at both ends, at first finely downy, then smooth or slightly pitted. Ring is absent.
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Slimy Lead Lactarius |
This largish agaric has a violet cap and pale gills and stem. Exuding milk, it grows solitary or in scattered groups on boggy soil under coniferous trees and birches. Cap is at first purplish violet with darker zones, becoming brownish gray or pinkish beige. The cap is convex, becoming later barely depressed. It is also greasy or sticky when damp. Flesh is whitish, thick, and brittle. Gills are pallid and grayish green where damaged. Narrow and crowded, they are broadly attached to the stem or barely extending downward. Spores are pale yellow. Stem is greasy when damp, hollow and more or less equal. It is pallid with violet or hazel tinges. Ring is absent.
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Luscious Lactarius |
This very fleshy, matte orange species has a thin, cracking skin on its cap and a thick, velvety pale orange stem. When cut, its off-white, mild tasting flesh produces white milk.Cap is tawny-brown with an apricot tinge; convex with a depression and incurved margin, the smooth, slightly downy flesh is whitish, firm and brittle. Gills, uniform in color with the cap but more pallid, grow along the margin. They are broadly attached to the stem slightly extending downward, narrow, and fairly crowded. Stemis similarly colored as the cap but also more pallid. It is also smooth or faintly downy. Ring absent.
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Brown Scaber-stalk Bolete |
Medium to large bolete with brown cap, dirty white spores and scaly stem. Grows specifically with birch, often on damp gound. Cap brown, with reddish or grayish tinges; convex or bun-shaped, at first finely downy, becoming smooth, somewhat scurfy when older. Flesh dirty white, unchanging, thick and firm. Pores dirty white or grayish brown, circular, small. Tubes concolorous with pores, adnate. Spores are ocher-brown. Stem whitish, covered with gray-brown scales, more or less equal or tapering slightly upwards. Ring absent.
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Orange Scaber-stalk Bolete |
This large or massive bolete has a distinctive orange cap, grayish yellow pores and a scaly stem; it grows solitary or in small scattered groups on soil specifically under birch trees and on heaths. Cap is tawny-orange; it is convex or bun-shaped. At first it is slightly downy, then smooth and sometimes slightly sticky. The cuticle overhangs the cap margin. Flesh is white, becoming dark where cut, thick and firm. Pores are circular and small. They are at first whitish, then buff, darkening rust where bruised. Tubes are similarly colored as the pores, wine colored where cut, and depressed. Spores are ocher-brown. Stem has a pallid whitish background, covered with brown or brownish black woolly scales. It is stout, more or less equal or club-shaped. Ring is absent. Flesh is white turning black where cut.
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True Blewit |
Medium-sized, fleshy agaric, with brownish cap and lilac gills. Grows in trooping groups, often in rings, on soil in mixed woods, hedgerows, parks and gardens. Cap at first lilaceous, becoming brownish and drying more pallid; at first convex and slightly umbonate, becoming flattened and finally shallowly depressed and wavy, smooth. Flesh bluish lilac and thick. Gills lilaceous, fading to buff or brownish with age, emarginate, fairly narrow and crowded. Spores are pink. Stemcolored as cap, more or less equal, fibrillose and often slightly thickened at the base. Ring absent. Flesh bluish lilac, thick, firm, full.
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Stump Puffball |
Smallish, white or grey-brown, pear-shaped structure on a pedestal. Grows typically in troops on rotten wood or stumps, sometimes submerged so that the fruiting bodies appear to be growing on soil. Fruiting body exoperidium of short spines, granules or warts, white, becoming grey-brown which falls away to reveal whitish, smooth, inner peridium opening by an apical pore; the fertile head tapering down into a distinct, spongy, sterile, basal region. Spore mass at first white and firm, becoming olive-brown and powdery. Spores are olive-brown.
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Parasol Lepiota |
A large, distinctive, pale brownish agaric, it has a scaly cap, white gills, and a pale brownish stem with ring; it grows solitary, scattered or clustered on soil in open grassy places and in mixed woods.Cap is pallid brown decorated with darker brown broad scales; at first spherical or ovoid, it becomes expanded in convex shape and finally flattens with a slight broad umbo. Flesh is white, soft and thin. Gills are white, free, and crowded. Stem is distinctive grey-brown with banded markings on a whitish background, woody, swelling at the base. Ring is white above and brown below.
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Fairy Ring Marasmius |
Producing characteristic rings in turf. This mushroom has a bell-shaped to convex cap, which becomes flatter with a broad umbo with age. Cap tan, hygrophanous, drying to buff but retaining tan tinge at centre; at first convex, then flattened and broadly umbonate, smooth but striate at the margin. Flesh whitish buff, thick at the center, otherwise thin. Gills whitish, becoming ochraceous-cream, adnexed or free, fairly broad and distant. Spores off-white. Stemconcolorous with cap, smooth or finely scurfy, slender, more or less equal, whitish downy at the base and slightly rooting, stiff. Ring absent.
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Ocher-gilled Trich |
Medium or large agaric, with pale brown, broad, umbonate cap and white gills. Grows solitary or scattered on soil in coniferous woods. Cap ochraceous-brown, drying more greyish brown; at first flattened convex, becoming umbonate-depressed, smooth, shiny. Gills cream, emarginate, broad, crowded. Spores cream colored. Stem pallid with brownish fibrils, tapering slightly upwards from more or less bulbous base. Ring absent. Flesh cream, soft and full.
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Gypsy Rozites |
Egg-shaped on emerging, the cap of this species becomes convex to umbonate with age. It is yellow-brown with a wrinkled surface and remnants of the white to lilac veil in the center. The smooth stem has a narrow, sheathing ring. Cap ochraceous, tinged brown, covered with fine silky fibrous velar remnants; at first convex, becoming expanded or umbonate. Flesh whitish, tinged ochraceous or buff, moderate. Gills pallid buff or clay, adnate, crowded. Spores are pale brown. Stem whitish, fibrous, more or less equal or slightly swollen at base. Ring whitish, narrow and superior.
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Tacky Green Russula |
This species has a convex to depressed green cap that is often marked with rust- to red-brown spots and frequently has furrows at the margin. It grows solitary or in scattered groups on soil under birch. Cap pallid grass-green with yellowish or brownish tinges or more rusty spotting, darker at centre; at first convex, later flattened and slightly depressed, smooth with slight radial veining, margin slightly depressed, smooth or with slight radial veining, margin is sulcate. Flesh white, moderately thick, granular and brittle. Gills buff, becoming yellowish tinged, adnexed, forked, fairly narrow and crowded. Stem white, sometimes with rust spotting, more or less equal, smooth. Ring absent. Flesh white, fairly firm but brittle and full. Spores are cream colored.
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Graying Yellow Russula |
This largish agaric has a bright yellow cap, brittle yellow gills and white stem. Cap is bright or ochre-yellow, discoloring gray with age; it is at first convex, later flattened and slightly depressed. It is smooth, slightly sticky when damp. Margin is finely sulcate in older specimens, cuticle peeling halfway to centre. Flesh is white, moderately thick, granular, soft, and slowly graying where damaged. Gills are pallid ochre, fuming gray where damaged, more or less free or reaching but not connected to the stem, forked, and fairly crowded. Stem is white, reacting as in cap, more or less equal, fairly stout, and smooth. Ring is absent.
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Russula decolorans |
This medium to large agaric has a distinctively colored orange-brown cap, pale yellow gills and white stem, all parts graying or blackening. Cap is reddish, orange-brown, or tawny, blackening; it is at first sub-spherical, then flattened-convex with incurved margin, later somewhat depressed. It is smooth or slightly sticky, cuticle peeling only at margin. Flesh is white, graying rapidly when damaged or cut, moderately thick, fleshy and firm. Gills are pallid ochre, blackening in cap, reaching but not attached to the stem, strongly interveined, narrow, and close. Stem is white, graying readily when bruised or with age, more or less equal or somewhat club-shaped, stout, and smooth. Ring is absent.
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Russula obscura |
This medium sized agaric has a purplish red or wine colored cap, straw-colorcolored gills and stem flushed grayish rose, blackening where bruised. Cap is purplish red or wine colored with a slightly more pallid margin; it is at first convex, becoming flattened or somewhat depressed. Margin is faintly sulcate when old, otherwise it is smooth, cuticle peeling to two-thirds. Flesh is white, blackening where damaged, thick and brittle. Gills are slightly curved and reach towards the stem but are not attached; they are straw colored, narrow and interveined. Stem is white but often tinged rose or grayish, blackening where bruised, somewhat clup-shaped.
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Tall Bog Russula |
Taller than most, this large, attractive Russula species has a convex to depressed, orange-red cap, with yellow discoloration in the center and a slightly sticky surface when damp. Cap variable, reddish with apricot, bay, blood or scarlet tinges; at first convex, later flattened and depressed, shiny or somewhat sticky when damp, cuticle peeling halfway to center. Flesh white, moderate, granular and brittle. Gills cream or pallid ochraceous, adnexed, brittle, narrow, strongly interveined. Spores pale ocher. Stem white or tinged pink, more or less equal or tapering slightly upwards, smooth. Ring absent. Flesh white, fragile and stuffed.
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Sarcodon squamosus |
Large, coarsely scaly, gray cap with dark grayish, spiny under-surface. Grows with pines solitary or in scattered groups, on soil in coniferous woods. Fruiting body cap grayish, decorated with coarse darker gray scales, erect at the centre, more flattened towards the incurved margin, arranged in concentric rows; at first shallowly convex, then flattened or slightly depressed at the centre; at first whitish, becoming gray, remaining pallid at the base, equal or somewhat clavate towards the base, downy. Flesh white, thick in the cap centre, firm, full in stem. Spines at first white or pallid, then gray with purplish brown tinge, decurrent.
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Larch Bolete |
This vividly colored bolete grows with larch trees in woods. The mushroom is slimy, with yellow cap, small pores and whitish ring on stem. Cap chrome-yellow, rust with age; convex or bun-shaped, smooth, shiny and sometimes wrinkled when dry, sticky or viscid when damp. Flesh pallid lemon-yellow, unchanging, moderate, soft. Pores at first pallid lemon-yellow, becoming more ochraceous and tinged rust where bruised, angular, small. Tubes pallid yellow and slightly decurrent. Spores Yellowish brown. Stem concolorous with cap, tinged more rust below, slightly woolly or granular, slender, more or less equal or slightly swollen at base. Ring pallid whitish, superior, pointing upwards.
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Variegated Bolete |
Tall-stemmed and fleshy, the Suillus variegatus rarely exhibits the slimminess that is characteristic of the genus suillus. Cap ochraceous or olivaceous-brown; convex or bun-shaped, at first slightly downy, becoming more greasy or sticky with age, with small, darker brown, adpressed scales. Flesh pallid ochraceous, unchanging or occasionally with blue tinge, moderate and soft. Pores at first ochraceous with olivaceous tinge, becoming more cinnamon-brown with age, sometimes bluish where bruised. Tubes dark ochraceous or buff, adnate. Stem pallid ochraceous, more lemon-yellow towards apex, more rust below, more or less equal or tapering slightly upwards. Ring absent.
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Apricot Jelly Mushroom |
Fruiting body is up to 6cm wide, salmon-pink to rose. Flesh is smooth, genatinous, and malleable. Stem base has regions of white mycelium. Appears in spring, summer and fall.grows as several to many after rainy periods in areas with conifers.Has a pleasant taste with no odor; cook before eating.
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Cauliflower Mushroom |
Fruiting body is up to 30cm wide, white or yellow/brown tinted, shaped like a cauliflower head with a spongy, curly rosette exterior. Has no visible stem, gills, tubes, pores or spines. Flesh is white, firm, with many branches arising from a hidden central stalk. Appears in the late summer and fall.grows singly or in small groups on the ground at or near the base of conifers. Has a mild, pleasant taste and indistinct odor; cook thoroughly before eating, younger specimens are preferred. An edible look-alike is Sparassis spathulata, which is similar in appearance but has multiple anchor points to the ground.
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Comb Tooth Mushroom |
Fungus is white, 10-30cm wide, turning yellowish with age.fungus branches from a thick stalk that is attached to the wood. Branches have short white spines along their lengths.appears in late summer and fall. Grows on conifers and hardwoods. Has a nutty taste and mild odor; cook before eating.
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