- Maitake (Grifola frondosa) Also known as Hen of the Woods, Maitake is a large, frilly mushroom that grows at the base of trees, particularly oaks. It has a strong, earthy flavor that is very versatile in cooking. Can be dehydrated really well.
- Chicken of the Woods (Laetiporus sulphureus) This bright orange and yellow shelf-like mushroom often grows on hardwoods like oak. It has a meaty texture and a flavor reminiscent of chicken and can be cooked like it.
- Oyster Mushroom (Pleurotus ostreatus) These mushrooms grow in clusters on decaying wood and have a mild, anise-like flavor. They are usually found on hardwoods such as maple and beech. In the fall they are more tan in color and heartier than the summer whiter varieties.
- Lobster Mushroom (Hypomyces lactifluorum) This is a parasitic fungus that turns certain mushrooms, like Russulas, into a bright orange-red, lobster-like form. It has a distinctive seafood-like flavor.
- Honey Mushroom (Armillaria mellea) Found on decaying wood and sometimes on living trees, these mushrooms are characterized by their honey-colored caps and can be identified by their white spore print. They usually need to be double boiled before eaten but they are a tasty variety great in soups.
- Wine Cap (Stropharia rugosoannulata) Also known as the Garden Giant, this mushroom has a large, reddish-brown cap and a strong, hearty flavor. It grows in garden beds and wood chips, making it a good candidate for cultivated foraging. They usually grow in the spring but can fruit again in the fall in similar conditions.
- King Bolete (Boletus edulis) Also known as Porcini or King Boletus, this mushroom is highly prized for its rich, nutty flavor. It has a large, brown cap and a thick, white stem, and is typically found in coniferous and mixed forests.
- Turkey Tail (Trametes versicolor) This mushroom is often found on decaying wood and has a colorful, banded appearance resembling a turkey’s tail. While not typically consumed for its flavor, it's valued for its potential medicinal properties. Commonly used for immunity and cancer support.
- Puffball (Lycoperdon perlatum) Puffballs are recognizable by their round, white appearance and the way they release a cloud of spores when mature. They have a mild, nutty flavor and are found in grassy areas and woodlands. They need to be white all the way through to be eaten.
- Birch Polypore (Piptoporus betulinus) These grow shelf like on dead or dying birch trees. They have the same prized betulins that are in chaga but grow more in abundance and are easier to harvest. Used sliced and dehydrated they are great in teas and tinctures. Known for immune boosting and anti-inflammatory compounds.
Remember, when foraging, always be cautious and ensure proper identification. Misidentifying mushrooms can have serious consequences, so consulting a local expert or using a reliable field guide is crucial. No matter what you always have to cook wild mushrooms before eating. If you are interested in their medicinal properties, consult with a healthcare provider or a trained herbalist.
Join Amy from the CT foraging club and I on Saturday for a forage walk. Details below.