Types of Wild Mushrooms

Black trumpets start out a dark brown, even sort of a grayish color. Once picked, they fairly quickly turn their eponymous color. Like all wild mushrooms, black trumpets should be thoroughly cooked before eating.

Chanterelles are, along with morels, the most commonly found wild mushrooms at markets and on menus in the United States. They have a slightly spicy edge along with their woodsy flavor and hold their firm texture better than most mushrooms.

Chanterelles are found in North American for the better part of the year. Foraging starts in warmer climes as early as late spring, moves north through the summer and fall when they are at their peak in most areas​ and are available from warmer areas again through early winter.

Hedgehog mushrooms look a lot like chanterelles and have a similarly sweet, nutty flavor when they're young. Older specimens take on a decidedly bitter, even unpleasant metallic flavor. A sprinkle of salt and chopped parsley makes a delicious snack or appetizer, or use them to top flatbreads or pizzas.

Like most wild mushrooms, Lions Mane are found in late summer and fall in most of the U.S. and Canada. Big, white, and shaggy looking, lions mane have a delicate mushroom flavor and lose volume when cooked. They are best cooked quickly over very high heat.

Lobster mushrooms are so named for their brilliant red color, not because they taste like crustaceans.

Also known as "hen of the woods," this frilly mushroom cooks up quickly with great flavor and a delicate texture. One can simply pull it apart into pieces to cook it.

Along with chanterelles, morel mushrooms are the most widely available truly wild mushrooms. Shaped like spongy cones, morels come in shades from ivory to deep black. They have a light woodsy flavor and wonderful firm yet spongy texture.

Morels can handle exposure to water and a good rinsing better than other mushrooms. Good thing, because their cone shape and sponge-cell exterior often require a bit of extra cleaning. Feel free to rinse them in water if you have particularly dirty specimens.

Trumpet kings are wonderful simply chopped or sliced and sauteed in butter, with a bit of salt sprinkled at the end. Their mild flavor and firm texture and make them suitable in tarts, soups, and other places button or other cultivated mushrooms are called for.