Edible Wild Mushrooms – Morels, Puffballs, Chanterelles and Other Delicious Fungi

There are a number of varieties of quickly distinguishable, edible mushrooms, with none more popular than the morel– a fungi, instead of a mushroom. While each has an unique growing season and distinct area, they all form a family of scrumptious wild foods that are much sought after, like the French truffle.

The most appreciable of the edible mushrooms is the puffball – a globe-shaped mushroom that can grow to soccer ball size, and has a delightfully woody flavour. The preferred growing website of this mushroom is on dung loads, in wood chips and decaying tree mulch, and near sunlit pastures. Be sure that your choice is really a puffball, and has no stalk growing within.

The next morel cousin is the shaggy hair, a morel-shaped mushroom with upward-turning scales and a dirty brown color. funguy chocolate grows from spring till summer season, to a height of 4-6″, preferring open air and meadows to the mottled lighting of a woodland. Shaggy hairs are distinguishable by their tendency to break easily when managed.

Chanterelles are another delicacy with a flavour not unlike morels. Although found in summertime and fall, they like comparable soil conditions. Picture a trumpet with its mouth dealing with skyward, and you’ll have an image of the beige to brown chanterelle mushroom.

One of the most unusually shaped fungi is the hen-of-the-woods, a growth found at the base of rotting trees that looks nearly similar to a reddish hen with ruffled tail plumes. This wonderful mushroom can be discovered in late spring and early summertime. Catch it early and young, though, to make sure that it has not established a woody texture.

Of course, among the earliest edible mushrooms is the oyster mushroom which can typically be discovered even as the snows just begin to melt. Growing on the sides of dead trees, these lovely white clusters provide an early taste of the mushroom harvests to follow.

Other mushrooms and fungi can be edible, consisting of shelf mushrooms, often discovered growing on rotting trees in shaded woodlands. Numerous of the standard umbrella-type mushrooms have lethal sis, while others (such as the rack mushroom) might be edible, yet have dull taste, or difficult textures.


Without a doubt, the lots of varieties of morels, however, are the most sought-after, throughout their mid-spring harvest season. Together with them you will discover a range of fungi, the majority of which are not poisonous, but are not the equal of the morel as a spring wild harvest treat.

The most appreciable of the edible mushrooms is the puffball – a globe-shaped mushroom that can grow to soccer ball size, and has a delightfully woody flavour. The preferred growing site of this mushroom is on dung loads, in wood chips and decaying tree mulch, and near sunlit pastures. The next morel cousin is the shaggy hair, a morel-shaped mushroom with upward-turning scales and a dusty brown color. Picture a trumpet with its mouth dealing with skyward, and you’ll have an image of the beige to brown chanterelle mushroom.

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