A black truffle, one of the most expensive mushrooms.
Mushrooms are a type of fungus found in many environments, and while some varieties are dangerous to eat, others are completely edible. Certain considerations are important when choosing wild edible mushrooms. Specific types of mushrooms like toadstools, for example, are known for their good taste and can be detected based on their structures. Other wild edible mushrooms tend to thrive in specific environments or during specific times of the year, such as chantarelles. Safety is perhaps the main concern, and field guides can provide assistance in identifying dangerous wild mushrooms.
Pasta with sausage and edible mushrooms.
Flavor is an important consideration in any edible offering. Many mushroom lovers like mushrooms, which are varieties with a honeycomb top. Specific types known as yellow or black mushrooms are considered particularly tasty. Milk cap mushrooms and truffles are other varieties appreciated for their flavor, especially in areas like Europe.
Mushrooms have growing seasons, so certain times of the year should be taken into account when choosing edible wild mushrooms. Morelos, for example, tend to appear early in the spring flowering season. Summer varieties called chantarelles are distinguished by their bright color and orange appearance. These mushrooms have a distinct fruity and floral flavor.
Different mushrooms also prefer different environments. Woods, streams and hillsides provide some of the best locations for wild edible mushrooms. As an example, woods are preferred by black chantarelles, a uniquely flavored French favorite.
A wild edible mushroom researcher must also consider the mushroom’s versatility. Some varieties may work best as a single edible offering, while others work well as components of a dish. Boletus edulis, for example – also known as bolete, cep or porcini mushrooms – is a favorite mushroom found all over the world. It’s a summer or fall offering with a reddish dome-shaped cap. A large, leafy type known as maitake has a firmness and flavor that is prized in culinary circles.
Morel mushrooms are often harvested wild.
Some wild edible mushrooms may have additional health benefits. Maitake and bolete mushrooms, for example, can strengthen the immune system – some evidence even links these fungi to cancer prevention. Extracts taken from shiitake and portobello mushrooms are also believed to contain anti-inflammatory, cardiovascular stimulant and other useful properties. Any fungi with perceived health benefits are often categorized as medicinal mushrooms.
Oyster mushrooms are commonly hunted in the wild.
Determining edibility is of primary importance with wild mushrooms, especially as some mushrooms are poisonous. Mushrooms with a soft or slimy feel can be dangerous for some allergic individuals. Many common edible mushrooms also have risk lookalikes. A comprehensive field guide can better help a mushroom hunter distinguish these sometimes subtle differences. Choosing mushrooms that do not show any signs of insect or parasite infestation is also important.