A wide variety of edible mushrooms can be found in North America. Although far from an exhaustive list, here are some of the most commonly hunted examples:
- Morel (Morchella spp.): a highly prized mushroom that is found in the springtime and has a distinctive, honeycomb-like cap.
- Chanterelle (Cantharellus spp.): a bright yellow or orange mushroom that is prized for its delicate, slightly fruity flavor.
- Lobster mushroom (Hypomyces lactifluorum): a mushroom that is actually a parasite on other mushrooms, giving it a reddish-orange color and a flavor similar to that of seafood.
- Oyster mushroom (Pleurotus spp.): a mushroom that is easy to cultivate and has a delicate, slightly nutty flavor.
- Shaggy mane (Coprinus comatus): a mushroom with a distinctive shaggy cap that can be found in fields and lawns.
- Hen of the woods (Grifola frondosa): a large, frilly mushroom that grows at the base of trees and has a nutty, earthy flavor.
It’s important to note that while these mushrooms are considered edible, there are also many poisonous mushrooms in North America, so it’s crucial to be absolutely certain of a mushroom’s identity before consuming it. It’s always best to consult with an expert or a guidebook before foraging for mushrooms.