Discover a wide array of mushrooms from around the world, each with its own unique flavor profile and culinary uses.
Whether you’re looking for earthy porcinis, delicate chanterelles, or meaty shiitakes, our selection has something for every palate.
Explore the diverse shapes, sizes, and colors of these fungi to elevate your dishes to new heights.
Different species grow in different types of environments.
Forests are always a good starting place, though, with a wide range of species that grow in them.
If you’re after something specific, you can use our reference guide below to help you out.
Golden-yellow, funnel-shaped mushroom with false gills
Important notes: Has toxic look-alikes learn proper identification
Distinctive honeycomb-like cap structure
Important notes: Must be cooked before eating
Bright orange bracket fungus with yellow edges
Important notes: Avoid if growing on certain tree species
Pale green to white cap with white gills
Important notes: Extremely toxic – study for safety awareness
Fan-shaped caps growing in clusters
Safety warning: Great beginner mushroom, few look-alikes
White, shaggy appearance like a lion’s mane
Safety warning: No toxic look-alikes
Pure white mushroom with a sack-like base
Safety warning: Deadly toxic – study for safety awareness
Large brown cap with thick stem
Safety warning: Learn to distinguish from similar species
Tall white mushroom with shaggy scales
Safety warning: Must be harvested and eaten quickly
Large, feathery clusters with overlapping gray-brown caps
Safety warning: Also known as Hen of the Woods – no toxic look-alikes
Brain-like, reddish-brown cap with irregular shape
Safety warning: Highly toxic – often confused with true morels
White to brown cap with thick stem and distinct spicy aroma
Safety warning: Verify identification – has toxic look-alikes
You’ll need a local field guide, a sharp knife or scissors, a basket or mesh bag for collecting, and paper bags for separating specimens. Bring a small brush for cleaning, wear sturdy boots, and carry a GPS device or compass to track your location. A camera is also helpful to document your finds.
Learn from experienced foragers and reliable guidebooks – never rely on apps alone. Study each mushroom’s specific features like cap shape, gill structure, stem characteristics, and spore prints. Start with easily identifiable species that have no poisonous lookalikes, and never eat anything unless you’re completely certain of its identification.
Look in deciduous forests, especially near oak and maple trees, and in damp, shaded areas. Fallen logs and dead trees are often productive spots. Only forage on public lands where it’s allowed, and always check local regulations. Remember to get permission for private property and keep your best locations private to prevent over-harvesting.
Spring is ideal for morels, late summer brings chanterelles and boletes, and fall is peak season for most mushrooms including oysters and hen of the woods. Some species can even be found in winter, especially in milder climates. Each season offers different varieties, so year-round foraging is possible.
