Whether you enjoy mushrooms for their medicinal benefit, culinary applications, or are just beginning to explore your relationship with fungi, the more adventurous and outdoorsy types can greatly benefit from hunting and collecting wild fruiting mushroom bodies in what is referred to as foraging. Foraging isn’t quite as simple as going into the closest forest and picking every mushroom in sight for use in your newest recipe. Certain species of mushrooms can be extremely harmful to humans, and many of them are known to have multiple look-alikes due to evolutionary similarities in genetic makeup.

Contrary to what scientists previously thought, it is now believed that out of the almost 100,000 species of known fungi only 100 of them are poisonous to humans. However, that is still a reason to exercise extreme caution when foraging, seeing as the effects of mushroom poisoning can range from mild digestive issues, to certain death if not rapidly treated. 

Not only is it important to guard your health from poisonous mushrooms, but we also owe it to the ecosystem as a functional life within it to carefully harvest only the fruiting bodies, and to limit the amount of wild mushrooms we take to preserve their vital role on our planet.

Here at CycleCents we’re honored to be able to provide you with accurate, reliable information to help you max out your potential as a foraging specialist. If you’re new, you’ve got to start somewhere right? Even if you’ve been foraging for a while, it’s always good to brush up on your knowledge and contribute your own experiences back to the mycological community. Our team would be happy to respond to any emails answering questions or addressing concerns. We look forward to hearing from you! 

Here are a few tips and rules every forager should practice to ensure that their methods are successful, safe, and sustainable. Happy foraging!

Where to Find Them

Mushrooms can be found just about anywhere. Whether it’s moist forest floors on decaying or ashed trees, near landfills breaking down toxins, or even in your own backyard, mushrooms are all around you and are playing vital roles in every ecosystem that they inhabit. These resilient organisms can grow on and throughout a variety of substances which are referred to as substrates. The spores will colonize the substrate and mycelium will begin to spread, eventually leading towards the development of the fruiting bodies that we refer to as mushrooms.

Despite their wide range of environments, they are most commonly found in forests and wooded areas, largely due to their symbiotic relationships with certain local trees. You can download our table here for a list of commonly found mushrooms and the trees they are most likely to be found by.

If you’re in North America, then your mushroom hunting regions are also divided by the Rocky Mountains. This natural barrier makes it harder for many mushrooms to cross over, so the majority of species can be placed into either Eastern or Western categories.

If wooded areas are scarce in your region, you can also find many species in grassy rural areas. Be sure to check out our list of mushrooms below to find specific info related to the species you hope to find on your outings. Don’t be afraid to contact us with any questions you may have!

What to Bring

Our Exotic Spores foraging team strongly suggests bringing a more experienced mushroom enthusiast with you on your first outing, as certain mushrooms have deadly relatives that are ominously similar in appearance, and harvesting needs to be precise in order to avoid damaging the mycelium within the substrate. Ideally, you should properly identify any mushrooms before you attempt to harvest them.

When foraging, it’s recommended by experts to bring two separate holding containers, one for mushrooms that have been identified with certainty, and another for mushrooms that may require further examination. Again, safety is key, and although there are only about 100 poisonous species, mushroom poisoning can be fatal and symptoms often won’t appear until weeks after ingestion. There are thousands of cases each year in the United States alone, so exercising caution must be your primary tool to avoid becoming part of that statistic.

A small pocket knife may also be necessary to assist in removing the mushrooms cleanly without damaging the core mycelium network underneath the bark layer or substrate.

Areas where mushrooms can be found are often beyond the range of cellular networks, so for on-site identification it is key to have either a physical or electronic identification manual readily available. See our section below for a quick guide to identify your precious finds!

How to Identify Your Mushroom

Proper identification can likely be the most intimidating task if you’re still early on in your mycology journey, but it is the essential task of any foraging expedition. Here we’ll cover basic terminology and go over a couple examples to aid you in your first steps of mushroom identification.

In the above image as well as in the wild, you’ll likely notice the cap of the mushroom first. Caps can vary in size, shape, color, and texture, so it is important to carefully analyze every detail when observing. Certain mushrooms will even have what are called scales growing on the top of the cap.

On the underside of the cap of most mushrooms you are likely to find what are referred to as gills. These gills are the part of the fruiting body that contains and releases the spores. LIke caps, gills can also vary in size, shape, and color.

Similarly to plants, the supporting section below the caps are called stems. Stems can also have a ring or skirt attached to them. This partial veil is only present on certain species and can function as an indicator for correct identification.

The stems of certain mushrooms can emerge out of what is commonly called a volva or bulb. The volva encapsulates the mushroom in its beginning stage until the stem breaks through the membrane and grows upwards.

At CycleCents we highly recommend taking spore prints in addition to visual methods, as that is a more complete way to ensure the identity of your find. Once the cap of the mushroom is removed, firmly press it into a petri dish or glass slide and observe the color under a microscope. Mushroom identification guides will often include the spore color specific to that species of mushroom.

How to Correctly Harvest Wild Mushrooms

Mushrooms as we commonly refer to them are only the fruiting bodies of the fungi. The vegetative portion of the fungus is living on and within the substrate and is known as mycelium. When foraging for wild mushrooms, it is important to cleanly separate the mushroom from the mycelium to allow the fungi to continue to grow and produce fruit. 

With your pocket knife, carefully cut the stem of the mushroom. Ideally, mushrooms are cut from the stem as close to the base as possible. Again, the goal is to minimize or eliminate any bark layer or substrate from being removed along with the mushroom. Simply pulling up the mushroom can have harmful effects on the mycelium and inhibit future growth.

To aid in the distribution of its spores, it is also necessary to not take all of the mushrooms found in an area. Leave a fair amount behind so that they can drop their spores and new mycelial colonies can develop.

It is important for any forager to recognize the importance of sustainable practices. Your actions can and will have an impact on some level of any ecosystem which you choose to interact with.

How to Store Your Mushrooms 

There are many methods you can use to store your hard earned stash. Some techniques were originally developed by our ancient ancestors and have been around for thousands of years. Allow us to involve you in this age old process!

Proper storage will vary depending on what you plan on doing with your freshly foraged fungi. The first thing you should be aware of is that moisture makes mushrooms spoil faster. One simple yet effective way to slow down this process is called the brown bag method. Simply place your new and unwashed mushrooms inside a brown paper bag and fold the top over. Place the bag inside your refrigerator and it can last for up to a week in most cases.

The brown bag method ensures that any excess moisture is absorbed by the bag, when foraging be sure to place the fresh mushrooms in the brown bag until they are processed and ingested. Temperature also plays a key role in the spoilage if the mushrooms have excess water, so be sure to pop transfer them into a cool place, just like any food mushrooms have a danger zone temperature,the danger zone is not a key factor when it comes to spoilage. The bag will prevent your mushrooms from getting soggy or developing mold by absorbing any excess moisture that may be present. After you cook them they can be safely stored for up to a month. Easy!

If you’re more interested in long term storage, relatively recent technological advancements have expanded the viability window of fresh mushrooms by about 30 years. Freeze drying is one of the best methods of storing because it does not affect the mushroom’s biological structure therefore you are able to rehydrate the mushroom and enjoy the same texture as before.

As moisture makes mushrooms spoil faster, one of the most common storage methods is simply placing unwashed mushrooms inside a brown paper bag and folding the top over. Place it inside the refrigerator and can last for up to a week in many cases. This prevents your mushrooms from getting soggy and developing mold because the paper bag will absorb any excess moisture. Once they are cooked they can be frozen and stored safely for up to a month.

Words to Remember…

An age old saying among the mycological community perfectly sums up the pressing need for safety. “There are bold mushroom hunters and old mushroom hunters, but there are no bold old mushroom hunters.” It remains of vital importance to recognize the long history of mushroom hunting and the many people who have fallen ill or lost their lives due to incorrectly assuming the safety of the mushrooms they have collected. With our immediate access to modern research, we owe it to ourselves and our planet to correctly identify every mushroom we encounter, and ensure we’re practicing the most sustainable harvesting and storing methods. Foraging is not just a skill to aid in the kitchen, but both the medicinal and nutritional aspects of mushrooms should not be overlooked. Knowing how to identify proper sources of nutrition in the wild is a primal skill that relates back to our evolutionary roots. Intelligent foraging could potentially save your life one day if you ever find yourself stranded in unfamiliar terrain for an extended period of time with no access to food. That being said, you have now been equipped with the necessary information to begin or continue your journey into the fantastic world of fungi. From us at Exotic Spores to you, stay safe and happy foraging!

List of Mushrooms

Artist’s Conk/Bracket (Ganoderma applanatum) – Commonly found throughout the northeastern United States, especially in Maine, on beech or poplar. Known as the canvas of the forest by artists who have used their woody structure for generations to intricately carve their masterpieces.

Beech (Hypsizygus tessellatus) – Also called Shimeji mushrooms, Beech’s are edible mushrooms native to East Asia. Most often found on beech trees, hence the name.

Beefsteak (Fistulina hepatica) – This edible mushroom is commonly found in britain, but can also be found in Africa, North America, Australia, and the rest of Europe. Known for its appearance which is shockingly similar to raw meat.

Black Truffles (Tuber melanosporum) – The famous Black Truffle is one of the most expensive edible mushrooms in the world. Their dark brown fruiting bodies are known to give off a strong aroma some say is reminiscent of dried fruit with a hint of cocoa. This scent is used by truffle dogs, hogs, and flies to search for them. These truffles grow at a depth of 2 inches to 20 inches near the root of the plants they maintain a symbiotic relationship with. They are known to suppress the growth of plants surrounding their symbiont causing what looks like a burnt area around the base of a tree. They are most often found near oaks, but they have been known to grow on hazel, cherry, and other deciduous trees as well. In North America their fruiting bodies are typically harvested from November to March.

Black Trumpet (Craterellus cornucopioides) – Also called the horn of plenty, this edible mushroom can be found in the woods of North America, Europe, Japan, and Korea. In the eastern United States these mushrooms are most commonly found in the fall months. On the west coast however, these mushrooms typically are found from December until as late as April.

White Buttons (Agaricus bisporus) – Very common grocery store mushrooms that are native to the grasslands of North America and Europe. Known by different names depending on its color and state of maturity.

Cauliflower Mushroom (Sparassis crispa) – Commonly found on the west coast of North America November through February. Easy to identify due to its cauliflower-like appearance.

Chanterelle (Cantharellus cibarius) – One of the most popular edible mushrooms to be found in the wild. Known for their uniquely desirable flavor and meaty texture. Commonly found in the Pacific Northwest near Sitka spruce trees.

Chicken of the Woods (Laetiporus sulphureus) – Found in the U.S, Canada, Europe, and throughout Asia. Also known as sulphur shelf mushrooms, they are most commonly seen on beech, oak, and chestnut.

Warning: Avoid consuming any Chicken of the Woods unless it has been harvested from a deciduous tree. Mushrooms having grown on conifers, yews, and eucalyptus could possibly have absorbed their oils which may cause serious health effects.

Coral Clubs (Clavariadelphus truncatus) – Coral Clubs are an edible mushroom known among mushroom enthusiasts for its remarkably sweet taste. It is a common species found in coniferous forests from summer to autumn. This fungus is especially common in North America particularly at high elevations.

Corn Smut (Ustilago maydis) – Corn smut is a disease caused by the fungus Ustilago maydis that most farmers have been trying to prevent for many years. It infects entire crops of corn and causes them to turn into bulbous bluish-grey sacs. Food lovers, especially in recent years, have begun to notice the remarkable taste of this former scourge which many liken to black truffles. Common in North America, and specifically in Mexico where they are considered a rare delicacy. 

Cordyceps (Cordyceps militaris) – A genus of parasitic fungi that includes over 400 species, most of which are found in Asia. Known for their unusual and parasitic relationship to insects and arthropods as well as their powerful culinary and medicinal benefits.

Crimini (Agaricus bisporus) – An immature and brown button mushroom. When marketed in its mature state, it is commonly referred to as a Portobello.

Destroying Angel (Amanita bisporigera) – Deadly all-white mushrooms belonging to the well known Amanita genus. Commonly found in eastern and western North America, early in their growth they are often mistaken for young puffballs or other edible mushrooms. Symptoms of poisoning appear after 5-24 hours and as little as half of a mushroom cap can be fatal. This species and another close relative referred to as Death Caps cause the vast majority of fatal mushroom poisonings.

Elm Oyster (Agaricus ulmarius)- Common throughout North America other than the eastern United States. Found from August to December primarily on Elm trees and Box Elders growing from a branch scar or another wound high up in the tree.

Enoki/Enokitake (Flammulina velutipes) – Edible mushroom highly favored in Japanese cuisine. Wild Enoki is more reddish or brown in color than commercially cultivated white varieties due to its increased exposure to the sun. Typically found in September through March on hackberry, ash, persimmon, and mulberry trees.

False Parasol – (see Green-spored Lepiota)

Field Mushroom – (see Meadow Mushroom)

Fly Amanita (Amanita muscaria) – The fly amanita, also called the fly agaric, is arguably the most iconic mushroom in popular culture. Known for its white-spotted red caps, this mushroom is classified as poisonous, although human deaths caused by ingestion are extremely rare. Several cultures around the world have incorporated this Amanita variety into their religious ceremonies due to its hallucinogenic effects caused by its main psychoactive compounds muscimol and ibotenic acid.

Giraffe Spots (Peniophora albobadia) – Peniophora albobadia is a pathogen to various plants and their fruits that causes a crusty growth similar in appearance to giraffe hide. This species of crust fungus is most commonly found within the United States.

Giant Puffball (Calvatia gigantea) – Commonly found in fields and deciduous forests in late summer and autumn. This mushroom is well known and can be found in temperate regions throughout the world.

Green-spored Lepiota (Chlorophyllum molybdites) – This mushroom is classified as poisonous and is known to produce severe gastrointestinal symptoms of diarrhea and vomiting. Also called the vomiter and false parasol, the green-spored lepiota is the most widely consumed poisonous mushroom in North America, partly due to its affinity for growth near human habitats.

Hawk Wings (Sarcodon imbricatus) – Hawk Wings are a species of tooth fungus found throughout North America and Europe. They are edible and commonly eaten with a reported flavor profile ranging from bitter to delicious. Typically seen near spruce trees in the early autumn.

Hedgehog (Hydnum repandum) – Usually found from summer to autumn, the hedgehog mushroom is one of the most commonly found and consumed wild mushrooms in Europe. They can be found in both coniferous and deciduous woodlands, and are considered a great edible choice for beginning mushroom hunters as they have no poisonous look-alikes.

Hen of the Woods – (see Maitake)

Horn of Plenty – (see Black Trumpet)

Jack-O-Lantern (Omphalotus olearius) – The Jack-O-Lantern is a poisonous mushroom with an orange cap, stem, and gills. Along with its deep orange color, it also has bioluminescent properties and produces a glow with chemical similarities to fireflies. It is found in woodland areas throughout Europe where it is commonly mistaken as a chanterelle by amateur mushroom hunters. Although this species is not lethal to humans it can cause severe cramping, diarrhea, and vomiting.

Jelly Ear – (see Wood Ear)

King Oyster (Pleurotus eryngii)– King Oysters are edible mushrooms that are native to the Middle East, North Africa, and Europe near the Mediterranean Sea. They are resilient mushrooms with a wide variety of uses including medicine, and controlling roundworm infections in domesticated animals. Known to grow in the wild in close association with Eryngium plants.

Lawyer’s Wig – (see Shaggy Mane)

Lion’s Mane (Hericium erinaceus) – Lion’s Mane is both a culinary and medicinal mushroom native to North America, Europe, and Asia. Known for its shaggy appearance which looks similar to a white mane of a lion. It is common to find during late summer and early fall primarily on hardwoods such as the American beech.

Lobster (Hypomyces lactifluorum) – Despite its name, the Lobster mushroom itself is not a mushroom, but rather a parasitic fungus that grows on particular species of mushrooms. They specifically attack mushrooms belonging to the genera Lactarius, Lactifluus, and Russula. The fungus completely covers these mushrooms making them unidentifiable, and also changes the texture and flavor to a dense, seafood like substance that is regarded as a dramatic improvement to the flavor of either mushroom. Common throughout North America, especially the northern United States.

Maitake (Grifola frondosa) – Maitake is a mushroom with culinary and medicinal benefits that is commonly found in clusters at the base of oak trees. It is commonly called Hen of the Woods, ram’s head, or sheep’s head among english speakers. This mushroom is native to North America, Europe, and China, where it can be found in the late summer to early autumn.

Matsutake (Tricholoma matsutake) – Matsutake is a legendary culinary mushroom prized in Japanese, Chinese, and Korean cuisine for its unique spicy aroma. This mycorrhizal mushroom forms symbiotic relationships with the roots of nearby trees and fruits on the forest floor, often under dead plant material. Commonly found near Pine trees throughout East Asia, Europe, and the Pacific Coast of the United States and Canada.

Meadow Mushroom (Agaricus campestris) – The Meadow mushroom, also called the field mushroom, is commonly found in fields and yards after a late summer rain throughout the world. It is closely related to the white button mushroom in taste and appearance.

Yellow Morel (Morchella esculenta) – The Yellow Morel is perhaps the easiest to identify and highest prized wild edible mushroom. Morels are known to fruit under hardwoods and conifers during a short period in the spring. They are known to prefer soils with an alkaline limestone base, although they have been found in acidic soils as well. Morels are particularly common in eastern North America and the Midwest. They can also be found in parts of Bulgaria and Brazil.

Oyster (Pleurotus ostreatus) – Oyster mushrooms, or Pearl Oysters, are one of the most common commercially sold edible mushrooms. Originating in Germany, oyster mushrooms were cultivated to feed troops during World War I and have since been distributed throughout the world. Oyster mushrooms have many unconventional uses including mycoremediation, and treatment for roundworms, being that they are one of the few known carnivorous mushrooms. They are found in temperate and subtropical forests around the world, except for the Pacific Northwest of North America where only similar variations can be found.

Pig’s Ears (Gomphus clavatus) – Pig’s Ears, sometimes called violet chanterelles, are an edible species of fungus native to Europe, Asia, and North America. They are most commonly found under Fir trees in the late fall and early winter. It is more often found at elevations greater than 2,000 feet. Although it was once common, it is now rare or extinct throughout much of Europe, causing it to be added to the Red List of endangered fungi in 17 different European countries.

Porcini (Boletus edulis) – Also called the Penny Bun, this mushroom is widespread among the Northern Hemisphere throughout Europe, Asia, and North America. Although it does not occur naturally in the Southern Hemisphere, It has been introduced to Australia, New Zealand, Brazil, and South Africa. Found in both deciduous and coniferous forests with fruit bodies appearing above ground in summer and autumn.

Portobello (Agaricus bisporus) – Portobello’s are large and fully mature crimini mushrooms, a brown variety of the classic white button mushrooms commonly found in grocery stores. They are known for their meaty texture and large size which is commonly used as a meat substitute in many vegan and vegetarian dishes.

Reishi (Ganoderma lucidum) – Known as Lingzhi in traditional Chinese medicine, the Reishi mushroom has a long history of medicinal use. Its occurrence in nature is rare, with only 2 out of every 10,000 able trees carrying it. This mushroom is well known to take different shapes depending on the light, temperature, humidity, and carbon dioxide levels of its environment, the latter of which especially causes stem elongation without the formation of caps. This variety of Reishi fruit bodies are referred to as antlers. Reishis grow primarily in hot and humid environments across Asia with an affinity towards maple trees.

The Sickener/Vomiting Russula (Russula emetica) – Russula is a prolific genus of mushrooms that contains over 750 species worldwide. The two most common varieties are Russula brevipes, which are commercially harvested particularly in the Pacific Northwestern United States once infected withHypomyces lactifluorum, known as the Lobster mushroom, and the other widely encountered variety is the Russula emetica, known as the Sickener. The primary symptoms of Sickener poisoning are gastrointestinal, including diarrhea, vomiting, and stomach cramps. This mushroom is typically found near pines in North Africa, Europe, and Asia. There have been North American sightings but many have been disputed and attributed to similar species of the same genus.

Saffron Milk Cap (Lactarius deliciosus) – LIke other mushrooms within the Lactarius genus, saffron milk caps exude a milky fluid when cut or damaged. Although this mushroom is native to and most commonly found in Europe it has since accidentally been introduced to other countries around the world. It can be found under conifers in acidic soils where it may be harvested from August to early October.

Shaggy Mane (Coprinus comatus) – The Shaggy Mane is known among certain mushroom enthusiasts as the Shaggy Ink Cap, and the Lawyer’s Wig. Its originally white gills have the strange quality of turning pink, then black while also secreting a black liquid filled with spores. This mushroom also has the often undesirable trait of turning black and dissolving itself within  hours of depositing spores or being picked. It is commonly found on lawns, on the side of roads near waste areas, or generally unconventional green parts of town from June to November across North America and Europe. It has since been introduced to Australia, New Zealand, and Iceland.

Shimeji – (see Beech)

Shiitake (Lentinula edodes) – Shiitake is both a culinary and medicinal mushroom that originates from East Asia where it is widely consumed. They primarily grow on decaying deciduous trees such as chestnut, oak, maple, beech, and poplars in warm and moist environments throughout Southeast Asia.

Slippery Jack (Suillus luteus) – Slippery Jack, also called the Sticky Bun, is a common mushroom native to Europe and Asia that has since been introduced to North America, South America,  Africa, New Zealand, and Australia. Its name comes from its large brown cap which is slimy and sticky in wet environments. This slime coating may cause indigestion if not removed before cooking. It can be found naturally throughout the Northern Hemisphere, primarily in Pine forests. 

Snow Fungus/Snow Ear (Tremella fuciformis) – Snow Ear’s are a widespread fungus found primarily in tropical climates on decaying broadleaf trees. It is a parasitic yeast with a strong history of culinary and medicinal use in both modern and traditional Chinese practice. While this species predominantly grows in tropical and subtropical climates, it has been known to extend into temperate zones in both North America and Asia.

Straw Mushrooms/Paddy Straw (Volvariella volvacea) – Straw mushrooms are native to Southeast Asia and are the third most used culinary mushrooms in the world. Although in Western civilization they are rarely used, Asian cuisine features them abundantly. They are commonly grown on rice straw beds and picked while in their immature button phase before their concealing veil can be opened.

Sulphur Shelf – (see Chicken-of-the-Woods)

Termite Mushrooms (Termitomyces striatus) – Termitomyces is a genus of edible fungi containing around 35 species of mushrooms which are all entirely dependent on termites to survive. The fruiting bodies protrude from termite mounds and function as a food source for the termites. Despite this, the mushrooms are still able to shed spores which allow them to spread. Termite mushrooms primarily grow in Asia where they can be found in forested areas around mountains in October.

Turkey Tail (Trametes versicolor) – Turkey Tails are a common edible mushroom found throughout the world and renowned for their proposed medicinal benefits. They are a polypore mushroom who’s scientific name means “of many colors”, an apt description due to the variety of colors present in its fruiting bodies which resemble the tails of wild turkeys. They typically grow on dead hardwood stumps and can be found year-round almost anywhere in the world.

Vomiter – (see Green-spored Lepiota)

White Dapperling (Leucoagaricus leucothites) – This edible mushroom is commonly found in the fall across North America. It can easily be confused with certain species within the Amanita genus such as Death Caps and Destroying Angels. While this mushroom is often found near conifers, it has a unique ability to grow in the midst of developed human civilizations. This is believed to be caused by their spore’s capacity to grow on a wide variety of substrates, including water itself.

Wine Cap (Stropharia rugosoannulata) – The Wine Cap, commonly known as the garden giant or burgundy mushroom, is a highly sought edible mushroom, unlike many other species within its genus Stropharia. It is commonly seen fruiting on wood chips throughout North America during the summer and autumn months.

Wood Blewit (Clitocybe nuda) – The Wood Blewit is an edible mushroom originating from Europe and North America and cultivated in Britain, France, and the Netherlands. Since being introduced to Australia it has grown more common and even formed relationships with other native plants which causes a different growth pattern and appearance, although it is still recognized as the same species. It fruits in both deciduous and coniferous forests and woodlands from September through December.

Wood Ear (Auricularia auricula-judae) – The Wood Ear, or Jelly Ear, is a common species of edible mushroom that can be found throughout the year worldwide on either dead or living trees. It gets its name from its brown caps that are noticeably ear-shaped. Although it is predominantly a culinary mushroom, it has substantial use as a medicinal mushroom in both modern and traditional medicine. Find a mushroom not included in our list? We’d love for you to email us at contact@cyclecents.com! We’re excited to hear from you!