Filter by:

Clear All

Edible

Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. They belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either below ground (hypogeous) or above ground (epigeous) where they may be picked by hand. Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. By some accounts, less than 10 percent of all mushrooms may be edible. Edible mushrooms are consumed by humans for their nutritional value as comestibles.
Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers.

Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption.

Before assuming that any wild mushroom is edible, it should be identified. Proper identification of a species is the only safe way to ensure edibility. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings include several species of the Amanita genus, in particular, Amanita phalloides, the death cap.

View as Grid List

Agaricus abruptibulbus

Cap is a bell, then spreading, white,silky the touch of a finger becomes lemon yellow, smells of almonds, it grows in coniferous and deciduous forests.
.

Agaricus aestivalis

Cap is a rounded convex, then spread out and truncate bulging, white with shades of brown and ocher, grows in spring and summer in coniferous and mixed forests.
.

Agaricus aestivalis var. veneris

Cap is a round convex then spreading, fleshy, thin, white with yellow spots, smells of fruit and peach growing in early spring, the wet and acidic land in deciduous forests.
.

Agaricus arvensis

Cap is the first conical bell, then it is widespread, white, silky smells like anise, grows in coniferous forests and meadows, but fails in deciduous forests.
.

Agaricus augustus

Cap is a large, convex, then spread out, covered with brown scales, it smells like almonds, grows in the summer and autumn in groups, in deciduous and coniferous forests.
.

Agaricus benesii

Cap is the first spherical convex, then extensive, fleshy, white, its smooth texture, neutral taste and aroma, grows in the summer and autumn in the deciduous and coniferous forests, the glades, a rare species.
.

Agaricus bitorquis

Cap hemispherical convex, then widespread, very fleshy, white or dirty yellow, tastes like hazelnut, growing from late spring to fall at the end of the meadows, along roads, in parks.
.

Agaricus bohusii

Cap round convex, then widespread, brown with brown scales, middle sags grows in deciduous forests, it is very rare.
.

Agaricus campestris

Cap convex and round, white, fuzzy silky texture ,grows from May until the end of autumn the meadows and pastures arable land .
.

Agaricus cupreobrunneus

Cap is convex, then spread out and depressed, fleshy, white with brown and red colors, covered with scales, growing on arable land, meadows and pastures.
.

Agaricus excellens

Cap convex and spread, white and cream colored with shades of yellow, smells like almonds, growing in deciduous and pine forest.
.

Agaricus fissuratus

Cap is hemispherical, then spreading, white and yellow ocher, a smooth, radial cracking the shell, it smells like almonds, growing by meadows and pastures.
.