Quick reference Mushroom Guide

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.

A lone gray mushroom stands on a green forest floor with a blurred background.

Where to look

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.

Get to know your mushrooms

Chanterelle

Golden-yellow, funnel-shaped mushroom with false gills

Important notes: Has toxic look-alikes - learn proper identification

Morel

Distinctive honeycomb-like cap structure

Important notes: Must be cooked before eating

Chicken of the Woods

Bright orange bracket fungus with yellow edges

Important notes: Avoid if growing on certain tree species

Death Cap

Pale green to white cap with white gills

Important notes: Extremely toxic - study for safety awareness

Oyster Mushroom

Fan-shaped caps growing in clusters

Safety warning: Great beginner mushroom, few look-alikes

Lion's Mane

White, shaggy appearance like a lion's mane

Safety warning: No toxic look-alikes

Destroying Angel

Pure white mushroom with a sack-like base

Safety warning: Deadly toxic - study for safety awareness

King Bolete

Large brown cap with thick stem

Safety warning: Learn to distinguish from similar species

Shaggy Mane

Tall white mushroom with shaggy scales

Safety warning: Must be harvested and eaten quickly

Maitake

Large, feathery clusters with overlapping gray-brown caps

Safety warning: Also known as Hen of the Woods - no toxic look-alikes

False Morel

Brain-like, reddish-brown cap with irregular shape

Safety warning: Highly toxic - often confused with true morels

Matsutake

White to brown cap with thick stem and distinct spicy aroma

Safety warning: Verify identification - has toxic look-alikes

Frequently asked questions

A close-up of a large, brownish-red mushroom cap with a concentric pattern on a green, mossy background.

What do I need to start mushroom foraging?

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.

A book about mushrooms is open, showing the "Russula emetica" species, with a real, red mushroom resting on the page.

How can I identify edible mushrooms?

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.

A mushroom with a red, speckled cap and a light-colored stem is partially covered by a layer of brown, fallen leaves on the forest floor.

Where can I find foraging spots?

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.

A vibrant red mushroom with white spots sits centered on a bed of blurry, brown autumn leaves.

What are the best seasons for mushroom foraging?

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.