Looking for a quick guide on the most delicious edible mushrooms you can easily identify in the woods? Continue reading.
True story: About four years ago, I was at a picnic beside a forest near my city. It was a simple afternoon, but something about the forest drew me in. I decided to wander off for a moment, the peace of the trees calling to me. As I strolled along the edge of the woods, a large, earthy mushroom caught my eye: a porcini, standing tall and proud amidst the fallen leaves.
Curious, I crouched down to take a closer look when something unexpected happened. A gentle but clear voice echoed in my mind: “Come closer. I’ve been waiting for you.”
I froze. The mushroom seemed to shimmer in the dappled sunlight, almost as if it was alive in a way I had never noticed before. The voice continued: “I have a story to tell, but only to those who listen. You’ve been chosen. I am the king of mushrooms. You have much to learn about us, but you will master it. Follow my signs, and I will teach you the secrets of the forest.”
Against all logic, I felt a pull, as if the forest was guiding me. That day, every step I took revealed new mushrooms, each more distinct and beautiful than the last. They didn’t speak, but somehow I knew them. I could sense their differences, their uses, and their dangers. It was as if the forest had opened its doors, and I was the chosen guest.
From that moment, my journey into the world of fungi began. I studied them, foraged them, and even completed specialized courses to deepen my knowledge. But I always remembered that first voice—the porcini mushroom that called me—and it became clear: I wasn’t just finding mushrooms. They were finding me.
Now, I share that knowledge with others, guiding them through the mysteries of the forest, just as the mushrooms once guided me.
Mushrooms are called “vegetarian’s meat” because they have a protein content similar to that of meat. The king of mushrooms later taught me that they are not from here.
Mushrooms were brought to our planet by extraterrestrials thousands of years ago. No matter where they come from, one thing is for sure: we feel extremely well, energetic, and happy after eating them because they nourish our body in a way no other food does.
Worried about picking poisonous mushrooms? Don’t be! As a certified expert in mushroom identification, in this article, I will break down the 5 most delicious mushrooms that you can forage yourself. So, you are 100% safe—there’s no risk, just fun!
In This Article You Will Find:
5 Most Delicious Edible Mushrooms You Can Forage Yourself
1. Porcini
(Boletus edulis)
Boletus edulis, also known as the king bolete or porcini, is a highly prized edible mushroom. Identifying this mushroom is important for safety and culinary purposes.
How to Identify Porcini Mushrooms
- The cap typically has a warm brown to chestnut color, sometimes lighter or darker depending on age and environment. The cap can range from 7 to 25 cm (2.8 to 10 inches) in diameter. It is rounded, and becomes more flattened as it grows, with a firm and dense texture.
- Instead of gills, porcini has tiny tubes that are sponge-like, that are white to pale yellow in young specimens, turning greenish-yellow or olive as the mushroom matures.
- The stem is thick and robust and usually tapers towards the bottom. It can reach heights of 8 to 25 cm (3 to 10 inches). It has a pale or light tan color with a distinctive white or lighter network pattern (reticulation) near the top, especially on younger specimens. It is bulbous or barrel-shaped when young, becoming more cylindrical as it grows.
- The flesh is white and does not change color when exposed to air (does not turn blue). The texture is firm and solid in younger mushrooms, becoming spongier as the mushroom ages. It has a pleasant, mild, nutty, or earthy aroma, quite distinctive.
When You Can Find It
Porcini grows in symbiosis with trees, particularly pines, spruces, firs, and hardwoods like oak or beech. They are found in forests, often emerging in late summer to fall. It can grow singly or in small groups and is common in both Europe and North America.
Look-Alikes to Avoid
- Tylopilus felleus (Bitter bolete): While not poisonous, this mushroom has a bitter taste that makes it unpalatable. It has a brown reticulated stem, but its flesh does not bruise blue.
- Boletus satanas (Satan’s bolete): This mushroom can bruise blue when cut and has a more toxic profile. It also has a red or reddish stem and pores and usually a pale, whitish-colored cap.
- Boletus sensibilis: This species bruises blue quickly and is toxic if consumed.
How to Cook It
Porcini stew is one of the most delicious ways to cook these mushrooms. Sautee some onion in oil, add the chopped porcini, season with salt and pepper, and when the mushrooms are soft, and at the end add some cooking cream (this is optional). Garnish with fresh parsley and serve with polenta, bread, or pasta. They can also be breaded and deep fried.
Fun fact: Porcini mushrooms can form mycorrhizal relationships with trees that span several acres, creating vast underground networks dubbed the “Wood Wide Web”!
2. Green-Craking Russula
(Russula virescens)
Russula virescens, commonly known as the green-cracking russula or green brittlegill, is a highly sought-after edible mushroom. For me, this is the most delicious wild mushroom out there. Identifying green-crackling russula can be straightforward once you know the key features.
How to Identify Green-Crackling Russula Mushrooms
- The cap is primarily green but it can vary from pale green to olive green, sometimes with a yellowish or blueish tint. It can range from 5 to 15 cm (2 to 6 inches) in diameter and is dry and slightly rough, not sticky or slimy, even in wet conditions. It is convex when young, flattening with age, and can develop a shallow central depression. One of its most distinguishing features is the cracking or mosaic pattern on the surface, particularly in older specimens. These cracks reveal the pale white to cream-colored flesh underneath.
- The gills are white to cream-colored, closely spaced, brittle, and attached to the stem (adnate) and do not change color when touched or bruised. Fragile and can break easily, a characteristic feature of Russulas in general (hence the name “brittlegill”). May become pale yellow as the mushroom ages.
- The stem will always make a popping dry sound when snapped. Is white or pale, sometimes with a slight greenish hue near the cap, and has a distinctive shape (thicker at the top and thinner at the bottom).
- The flesh is white and does not change color when cut or bruised. Mild, with no bitterness. While it’s safe to nibble a small bit for identification purposes, make sure to verify with other characteristics before consuming.
When You Can Find It
Green-cracking russula is mycorrhizal, forming symbiotic relationships with trees, particularly hardwoods like oaks and beech. It typically grows in deciduous or mixed forests and can be found on the forest floor, often in moss or leaf litter. The fruiting season is usually summer to early autumn.
Look-Alikes to Avoid
- Russula crustosa: Similar in appearance but with a less pronounced cracking pattern and a less desirable taste.
- Russula parvovirescens: Another greenish Russula with a similar cracking cap, but it often has smaller, more numerous cracks and is generally not as sought after as green-crackling russula.
- Amanita species: Some Amanitas have greenish caps, but they usually have gills that are free from the stem and volvas at the base Russulas NEVER have a vulva as they don’t come from an egg as opposed to amanitas. Most Amanitas can be deadly, so extreme caution is necessary!!!
How to Cook It
The best way to cook the green-crackling russulas is to remove the stems and fry the cap in a little deodorized coconut oil, or olive oil on both sides until they turn light brown. Sprinkle salt or grate some fresh cheese such as feta, or an aged cheese like parmesan, and they are ready to serve. Super-super-delicious.
Fun fact: Brittlegills have brittle gills that can break easily, hence their name!
3. Parasol
(Macrolepiota procera)
Macrolepiota procera, commonly known as the parasol mushroom, is a large, edible mushroom prized for its delicate flavor. Proper identification is crucial, as it has some dangerous look-alikes.
How to Identify Parasol Mushrooms
- The cap is brownish with a darker brown central knob (umbo) and covered in scaly patches or flakes. The background color is typically cream to off-white, and the scales form a pattern that gives the cap a shaggy or rough appearance. It can grow between 10 to 30 cm (4 to 12 inches) in diameter. When young, it is egg-shaped or oval, and as it matures, it opens out into a broad, parasol-like shape with a flattened, rounded center. Convex when young, later expanding into a wide, flat, umbrella shape.
- Gills are white to cream and free from the stem, meaning they do not attach to the stem and are easily detached. Fragile and easily damaged, typical of mushrooms with free gills.
- Stem is long and slender, often reaching 15 to 35 cm (6 to 14 inches) in height and about 1 to 2 cm (0.4 to 0.8 inches) in thickness. A key characteristic of Macrolepiota procera is the presence of a double, movable ring (annulus) around the upper part of the stem. This ring is thick, prominent, and can be slid up and down the stem.
- The flesh is white and does not change color when cut or bruised. Firm in the cap, more fibrous in the stem, especially in mature specimens. It has a pleasant and distinctive nutty scent and taste.
When You Can Find It
Macrolepiota procera is typically found in grassy areas, such as meadows, pastures, gardens, and woodland clearings, often growing in open spaces. It prefers open forests or edges of forests and is often found in both coniferous and deciduous woodlands. It fruits from summer to autumn and is often found in groups but can also grow solitary. Usually when there’s one, there’s more.
Look-Alikes to Avoid
- Chlorophyllum molybdites (false parasol): This is a toxic mushroom that looks very similar to Macrolepiota procera. However, it can be differentiated by its greenish spore print, and it tends to bruise reddish or brown. This is a poisonous mushroom and is responsible for many cases of mushroom poisoning.
- Lepiota species: These are generally smaller and some can be toxic. They do not have the prominent snake-skin pattern on the stem or the large, movable ring.
- Amanita species: Some Amanitas may resemble parasol mushrooms but can be deadly. They often have a bulbous base with a volva and white spore prints. Be extra cautious when identifying!!!
How to Cook It
The best way to cook a parasol mushroom is similar to a cutlet or schnitzel, namely breaded and deep fried. Remove the stem, as the stem is oftentimes too fibrous and not fun to eat. This is one of the most delicious mushrooms that you can eat.
Fun fact: Parasol mushrooms can grow up to 30 cm tall with a cap that resembles a parasol, making them easy to spot in the wild!
4. Chanterelles
(Cantharellus cibarius)
Chanterelles (genus Cantharellus) are some of the most popular and prized wild edible mushrooms, known for their distinctive appearance and rich flavor. There are several species within this group, but the most common is Cantharellus cibarius, also known as the golden chanterelle.
How to Identify Chanterelles Mushrooms
- The cap is typically bright yellow to golden orange, though some species may be paler or even white and usually ranges from 3 to 10 cm (1.2 to 4 inches) in diameter but can grow larger in optimal conditions. The cap is usually convex when young, but as it matures, it becomes more irregular, with a wavy or rolled edge and a shallow depression in the center. The mushroom usually has a vase or funnel-like shape. Smooth and often slightly velvety, but not sticky or slimy. It is firm to the touch.
- Chanterelles has false gills that have the same color as the cap, typically yellow to golden, but can be lighter in some species. Unlike true gills, chanterelles have ridges or folds that are blunt and forked, running down the stem.
- The stem is typically short and thick, about 3 to 10 cm (1.2 to 4 inches) in height and 1 to 3 cm (0.4 to 1.2 inches) thick, but it may taper toward the base. Is the same color as the cap or slightly paler. Is solid, not hollow, and typically narrows at the base.
- The flesh is pale yellow to white. Firm and dense, not spongy or hollow. It has a slightly fibrous texture, particularly in the stem. Chanterelles have a distinctive fruity, apricot-like aroma, which can help in identification. They have a mild, peppery, and nutty flavor.
When You Can Find It
Chanterelles are mycorrhizal, meaning they form symbiotic relationships with trees. They are commonly found in deciduous and coniferous forests, especially near oaks, pines, birch, and beech. They grow on the forest floor, usually emerging from moss, leaf litter, or near tree roots. Chanterelles are found in summer through fall, often after periods of rain. They grow in small clusters but not in dense groups like some mushrooms.
Look-Alikes to Avoid
- Jack-o’-lantern Mushroom (Omphalotus illudens) – This is a toxic look-alike that can cause severe gastrointestinal distress! It is orange like a chanterelle but has true gills that are sharp and blade-like, not the forked, shallow ridges of chanterelles. Jack-o’-lantern mushrooms grow in dense clusters on wood (dead logs or buried wood), whereas chanterelles grow scattered on the ground in the soil. Jack-o’-lanterns also have bioluminescent gills (they glow faintly in the dark).
- False Chanterelle (Hygrophoropsis aurantiaca) – This look-alike is not poisonous but is often bitter and inedible. The false chanterelle has true gills (not forked ridges) that are sharper and more distinct. Its color is more orange, rather than the golden yellow of chanterelles, and it tends to have a darker cap. The flesh of false chanterelles is softer and more fragile compared to the firm flesh of true chanterelles.
- Small Yellow Mushrooms (Various species) – Some small yellow mushrooms may resemble chanterelles but lack the distinctive ridges and solid stem. Be cautious with any small, yellow mushrooms that lack the key identifying features of chanterelles.
How to Cook It
The most popular way to cook chanterelles is in stews, similar to porcinis, but instead of cooking cream, add a whisked eggs over them to turn them into a mushroom scramble. Garnish with fresh parsley and eat with bread. The eggs is option, but makes the chanterelles more delicious. Or, fry them in some cooking oil and serve with white rice. Tasty either way.
Fun fact: Chanterelles are known for their trumpet-like shape and their faint aroma of apricots!
5. Chicken of the Woods
(Laetiporus sulphureus)
Chicken of the Woods (genus Laetiporus) is a highly recognizable and prized edible mushroom, known for its vibrant colors and its texture, which is often compared to chicken.
How to Identify Chicken of The Woods Mushrooms
- The cap is one of its most striking features, is typically bright yellow to orange, sometimes with shades of red or salmon. Can vary greatly in size but are often large. The color may fade to pale yellow or white as it ages. Is fan-shaped or semi-circular, resembling shelves or brackets on the side of trees. The edges are often lobed or wavy.
- The underside of the cap is covered in tiny pores rather than gills. These pores are bright yellow to pale yellow when the mushroom is young. They do not bruise when touched.
- Chicken of the Woods mushrooms typically grow directly from the side of trees without a distinct stem, but sometimes there may be a short, stubby base where it attaches to the wood.
- The flesh is pale white to yellow. The texture is smooth to slightly velvety, and the flesh is soft and fleshy when young, becoming more corky or brittle as it ages. It has a mild, chicken-like flavor when cooked, making it popular in vegetarian dishes as a meat substitute. Has a pleasant, mild, earthy or mushroomy smell when young and fresh. Older specimens may develop an unpleasant odor as they begin to decay.
When You Can Find It
Chicken of the Woods is a parasitic and saprobic mushroom, meaning it can live off both living and dead trees.It grows on hardwoods (like oak, beech, and chestnut), but some species also grow on conifers. The fruiting bodies emerge from the sides of trees, stumps, or logs in large, overlapping clusters, particularly during the summer and fall. Key Trees to Look For: In North America, it often grows on oak, but be cautious of varieties that grow on conifers, as these may cause digestive upset.
Look-Alikes to Avoid
- Jack-o’-lantern Mushroom (Omphalotus illudens) – this is a toxic mushroom often confused with Chicken of the Woods due to its similar orange color. However, Jack-o’-lantern mushrooms have true gills (sharp and blade-like) rather than the smooth, pore-covered underside of Chicken of the Woods and grow from the base of trees or on buried wood, often in dense clusters, and can sometimes glow faintly in the dark (bioluminescent gills).
- Meripilus sumstinei (Black-staining Polypore) – this is a large, bracket-like mushroom that can resemble Chicken of the Woods in shape, but it has a duller, brownish color and blackens when bruised. It stains black when cut or bruised, and its flesh is tougher and less palatable.
- Toxic Varieties of Laetiporus – some species of Laetiporus, especially those that grow on conifers (like hemlock), eucalyptus, or cedar, can cause gastrointestinal distress in certain individuals. The species that grow on hardwoods are generally considered safe, but it’s essential to identify the host tree before consuming.
How to Cook It
When foraging for Chicken of the Woods, always ensure you are picking young, vibrant specimens from hardwood trees. The easiest way to cook it is to cut it into pieces like chicken and sautee with garlice, pepper, and herbs, or grill it with some butter for extra flavor. Other delicious ways to cook this mushroom is to pad it in flour and fry it, or even use it in curries instead of chicken. You will be amazed as how similar it is to chicken in taste.
Fun fact: Chicken of the Woods has a texture and taste similar to chicken, making it a great meat substitute!
Read Also: 9 Most Delicious Wild Mushrooms You Can Forage Yourself
All these 5 wild edible mushrooms are safe mushrooms for beginners and should be part of any beginner mushroom guide, as they taste amazingly good. A small pocked identification booklet like this one here can also help if you’re a beginner at foraging mushrooms. What is your favorite edible mushroom? Let us know in the comments below. If you’ve enjoyed this mushroom foraging guide, and how to identify mushrooms in the wild, please share this article.
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