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A popular hobby in the local latitudes is collecting mushrooms. Especially in autumn, many mushroom pickers set off to bring the tasty mushrooms home. However, inexperienced collectors in particular do not know exactly which of the forest mushrooms are edible and which ones they should better keep their hands off. Because often the edible mushrooms have an inedible double. To avoid confusion, the list of edible forest mushrooms in local forests was created.

Edible forest mushrooms

russet

The apple russula is a tasty edible mushroom and therefore also edible. However, there is a risk of confusion with other russula, which could be poisonous. Between June and October, the fungus grows in the humid coniferous forest. The fungus, which is also native to the local latitudes, has the following characteristics:

  • 8 cm high and 12 cm wide
  • young it is semicircular and spherical
  • in old age with depression in the hat and flat
  • Hat color red, fading with age
  • Stem color white or slightly red
  • Lamellae yellow to light beige
  • flesh color white
  • Odor slightly mushroomy
  • mild taste
  • great risk of confusion with Speit√§ubling
Apple russula, Russula paludosa

Oyster Mushroom

The oyster mushroom is also known under the names oyster mushroom or veal mushroom. It occurs in the spring between March and May and in autumn from September to December in the forest on the deciduous trunks. The tasty edible mushroom is edible and is even said to have a preventive effect against colon cancer. It is also popular as a cultivated mushroom and is therefore available at many vegetable counters. He is characterized by his appearance as follows:

  • between 5 cm and 15 cm wide
  • Cap color dark violet to grey-brown
  • darker than the cultivated mushrooms
  • Lamellae lilac to white
  • Stem color white
  • flesh color white
  • spicy smell
  • mild taste
  • Danger of confusion with Yellow-stemmed Oyster Mushroom
Oyster mushroom, Pleurotus ostreatus

birch mushroom

The birch mushroom is known by many names. So it is also known to mushroom pickers as birch roughfoot, gray-green birch mushroom or long-axed mushroom. It belongs to the boletus genus and prefers to grow in a symbiosis under birch trees in the forest and along the way. Its growing season is from June to November. The birch mushroom is characterized as follows:

  • hemispherical to cushion-shaped hat
  • up to 15 cm wide and 15 cm high
  • Hat color from reddish brown to yellow, greyish brown to dark brown
  • Stem color is white with black mesh
  • almost odorless
  • edible with a mild to sour taste
  • can be confused with the multicolored birch mushroom, non-toxic
Birch fungus, Leccinum scabrum

patty

As the name suggests, this is a very popular edible mushroom that is enjoyable and edible and, above all, very tasty. It is native to our forests and grows here between July and October in coniferous or deciduous forests. It is also often found along roadsides. Depending on the area, it has many names such as bread, milk or pear mushroom, lady's sponge, marriage belt or gold patty, to name just a few. The patty can be recognized by the following features:

  • Height 12 cm, width between 5 cm and 15 cm
  • unusual orange hat color
  • Stem color also orange
  • white milk leaks out when injured
  • extreme smell of fish
  • no confusion possible due to the smell
  • mild taste
  • edible after frying in a pan without a handle
Meatball, Lactifluus volemus

Thorny Barbed Beard

The thorny prickly beard or thorny prickly pear kingfish is mainly characterized by its broad and dense spines. The young mushrooms are palatable and edible. The older mushrooms, on the other hand, become tough. The thorny spiny beard can be found between August and November, preferably in the deciduous forest under birch and beech trees. It should not be confused with the pine's mane, the porcupine's mane, the thorn man's mane, and the northern muscari. It can be recognized by the following characteristics:

  • is the only one of the genus to have hat-shaped fruiting bodies
  • Spine color creamy white or white
  • Cap color white, yellowing with age
  • Stem color white
  • gives off a pleasant smell
  • has a mild taste
Thorny Barbed Beard

spruce cone root

The spruce cone root only grows on spruce cones that are buried under the ground. Thus, these fungi, which are native to the local forests, are found mainly in the spring months under spruce trees in a coniferous forest. It can easily be confused with the pine cone. To prevent this from happening, attention should be paid to the following properties:

  • Hat between one and three centimeters
  • Color brown with white lamellae
  • Stalk grey-yellow to brown
  • pleasant mushroom smell
  • mild and nutty taste
Spruce cone, Strobilurus esculentus

lady russet

The delicious lady russula, which is also known under the names blue russula, green russula or purple-green russula, prefers to grow under beech trees in a mixed forest. Here it can be found by collectors in the period from July to October. The mushrooms, which can easily be confused with the other varieties of russula, can be recognized by the following characteristics:

  • Hat color is from ocher to violet-green
  • Stem color shimmers slightly violet on a white background
  • Cap grows up to 15 cm wide, from semicircular to flat
  • Mushrooms do not give off an odor
  • Flavor is mild and nutty
  • more russula could be poisonous
Damsel russula, Russula cyanoxantha

gold boletus

The golden boletus is palatable, edible and native under larches in our forests. This is a very tasty edible mushroom that connoisseurs like to use in the kitchen. So he is also known as beautiful, delicate, or yellow boletus, golden yellow larch boletus or gold cap. He has the following properties:

  • 3 cm - 10 cm wide slightly slimy hat
  • up to 10 cm high
  • Cap is golden red to golden brown
  • Stem color yellow with brown fibres
  • can be confused with the edible larch boletus
  • no particular smell or taste
  • remove greasy skin before consumption

chestnut bolete

The chestnut boletus is a tasty edible mushroom that is especially good for drying. It prefers to grow in coniferous forests between June and November. It could be confused with the porcini mushroom. The mushrooms of this genus possess the following properties:

  • dry, dull hat, gets greasy when it rains
  • becomes between 10 cm wide and 12 cm high
  • Hat color in all shades of brown
  • Stem is yellow-brown
  • Flesh color white to yellow
  • smells of mushroom
  • the taste is slightly nutty
Chestnut stirrup, Imleria badia

chanterelle

The healthy edible mushroom is said to have an antibiotic and anti-cancer effect. It is also very popular in the kitchen. In local areas, the mushroom is known by almost forty names. These include Yolk Mushroom, Pfefferling, Rehling or Schweinsf√ľsserl. It can be found between June and October in both deciduous and coniferous forests. The chanterelle can be recognized by the following characteristics

  • Hat width 2 cm - 10 cm
  • Hat color orange yellow
  • Odor reminiscent of fruit
  • Flavor is slightly peppery
  • Confusion with false chanterelle without pepper taste
Chanterelle, Cantharellus

mushroom

The porcini mushroom is not only known among passionate mushroom pickers, those who buy mushrooms in the supermarket also know the tasty mushroom that is native to the local forest. It is also known by other names such as Dobberniggl, Steini, Herrenpilz or Beisserl. The boletus, of which there are seven species that can be enjoyed and eaten, can be found between June and October under spruce trees in the forest. It likes to live in symbiosis with pepper boletus, fly agaric or flour rasp. The porcini mushroom can be easily recognized by the following characteristics:

  • brown hat up to 22 cm wide
  • marbled brown stem up to 20 cm high
  • smells pleasantly of mushrooms
  • mild taste
  • can also be enjoyed and eaten raw
  • Risk of confusion with the gall boletus
common porcini mushroom, Boletus edulis

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