Wild mushrooms

aka: Velvet Foot, Winter Mushroom, Enokitake Etymology Flammulina is derived from the Latin flammeus, meaning “small flame”, referring to the color. Velutipes is the conjunction of two …

Edible wild mushrooms are a delicious reason to spend time in the woods. While some types can be tricky, there are a number of wild mushrooms that are easy to identify. These tasty edible mushrooms

Spring may get all the attention, but summer is a great time to be out in the mushroom woods. There are plenty of choice edibles popping up and many of...

Looking to expand your culinary palate? Exploring different types of edible mushrooms is a great way to do it. Here are 39 fungi worth hunting down.

Wild mushrooms are the perfect ingredients for amping up taste in fall dishes, and these 26 best wild mushroom recipes are ideal for flavor-packed meals.

Here are the 50 best wild mushroom recipes after a day of foraging. Delicious ideas for chanterelles, boletes, lions mane, morels and more!

Explore Edible Mushrooms & Mushroom Guide with 30+ wild mushrooms to hunt this summer. Summer is the perfect time for mushroom hunting, with plenty of edible varieties thriving in cool, shady woods. Learn about chanterelles, chicken of the woods, and other mushrooms you can forage. Find more summer foraging ideas, wild plant identification, and foraging edible wild plants at practicalselfreliance.com.

This mushroom is known world-wide as one of the best edibles. It is called the cep in France, the Steinpilz in Germany, porcini in Italy, and "king bolete" in English speaking countries. It has many close relatives and varieties, most of which are almost indistinguishable in their excellence. One of the most sought after of all mushrooms, delectable fresh or dry. This magnificent has several forms that may be distinct species. Plump as a "little pig" (porcini), no mushroom is more…

This image is from the book "Mushrooms of Hawai'i by Don Hemmes and Dennis Desjardin. I have rotated the image to better see the fine color gradations. which were hard to see in the horizontal view,. More about the book at link below. It can be ordered on Amazon

Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy…