Most of the mushrooms and fungi on this page grow only in the wild, and must be gathered by mushroom hunters; we have noted those that are in cultivation. All of these mushrooms may be available in season at your local gourmet food shop.

It is best to cook all wild mushrooms, since many people have adverse reactions to eating them raw. Please do not use this chart as a guide to collecting your own mushrooms in the wild; many prized edible varieties may be easily confused with toxic fungi.

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NAME:	AREAS:	IN SEASON:	FLAVOR:	SHAPE:	COLOR(S):	COMMON COOKING USE:
Beefsteak Fistulina hepatica	Throughout North America, in Britain and mainland Europe	Late summer to late fall	Acidic, rich; acid can be dissipated by soaking in salt water	Short-stemmed or stemless, open fans; looks very much like a large, red tongue	Dark red on top, yellowish or whitish on bottom	As base for shish kabobs, broiled, stewed or grilled
Black Trumpet Craterellus fallax	Throughout North America	Midsummer through late fall	Fruity	Small, wrinkled funnel	Gray to dark brown or black	In risotto or other dishes with creamy sauces
Chanterelle Canthrarellus cibarius	Europe, North America, Japan and China	Late summer through fall; freeze-dried acceptable substitute for fresh. Can be purchased dried year-round.	Slightly acidic, may be peppery or nutty	Trumpet-shaped	Pale yellow, orange, purple, red, dark brown, black	In stuffings or sauces, as side dish
NAME:	AREAS:	IN SEASON:	FLAVOR:	SHAPE:	COLOR(S):	COMMON COOKING USE:
Chicken of the Woods Polyporus sulphureus or Laetiporus sulphureus	Throughout much of North America, Europe, Venezuela, Australia and South Africa	Summer through fall	Lemony; some say flavor is reminiscent of lobster. Young caps or new growth on older caps best	Multilayered, shelf-type fungus, very thick and spongy-looking	Bright yellow to orange	Grilled; in dishes where they will cook a long time (for example, stew); or boiled, cooled and sliced in salads.
Coral Clavulina spp.	Most of the United States and Canada, and throughout Europe	Summer to winter. Only good fresh.	Mild	Small and club-shaped, or bushy and forked, like coral	White, yellow, brown, or reddish	In mushroom soups or stews, in casseroles.
Crimini (Meadow) Agaricus bisporus	Throughout North America and Europe. Widely cultivated	Year round	More woodsy than the white cultivated (button) mushroom, but still mild	Fleshy, round cap with a central stem; aside from color, just like the white cultivated mushroom (they're closely related)	Brown	As a side dish -- may be sauteed, roasted, grilled or stuffed
Enoki Flammulina velutipes	Japan	Cultivated available year-round	Mild	Long, 3- to 4-inch stem with tiny cap	White	In salads for its crunchy texture, or as a garnish. In Asian cuisine, generally prepared in stir-fries or cooked briefly in soups.
NAME:	AREAS:	IN SEASON:	FLAVOR:	SHAPE:	COLOR(S):	COMMON COOKING USE:
Hedgehog Dentinum repandum or Hydnum repandum	Southern United States	Late summer through fall	Mild, some say flavor similar to oysters	Large, resembling a huge beard or a ball of fringe	Pale yellow to buff; white flesh	Good with seafood
Lion's Mane Hericium erinaceus	Much of North America, and China	Late summer to late fall	Mild, fruity	Has cascading, white, icicle-like spines	White	Sliced into thin slices and sauteed
Lobster Hypomyces lactifluorum	North America; eastern-grown specimens usually have better texture	Summer to mid-fall	Meaty, strong	Bulky, fluted mushroom	Bright orange, with red and yellow flames	Sauteed in butter or olive oil; also good in sauces and with meats

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