Some edible wild mushrooms, like hen-of-the-woods and oyster mushrooms, may be easier to identify. However, it’s important to only forage for wild mushrooms if you’ve been properly trained.
Throughout history, people around the world have foraged wild mushrooms for food.
Though many wild mushrooms are highly nutritious, delicious, and safe to consume, others pose a serious risk to your health and can even cause death if ingested.
For this reason, it’s critical to only forage for mushrooms with someone highly experienced at identifying both edible and poisonous mushrooms.
This article lists three edible wild mushrooms and five poisonous mushrooms to avoid.
Mushroom foraging safetyMushroom misidentification can be fatal. The information provided in this article is not a substitute for expert guidance.
Only hunt mushrooms if you are properly trained in identifying edible varieties. Many mushrooms have look-a-likes that may be poisonous. Avoid mushrooms that grow in polluted environments or are past their prime.
Be very cautious when eating edible mushrooms and only eat mushrooms harvested with an expert trained in properly identifying them. Make sure they are certain of the identification, and only eat a small amout the first time to avoid a reaction. Some people may have reactions to edible mushrooms.
If someone consumes a poisonous mushroom, contact Poison Control Centers at 1-800-222-1222 and get emergency medical attention.
Fresh, wild mushrooms can be refrigerated, frozen, or dried.
Grifola frondosa, commonly known as hen-of-the-woods or maitake, is an edible mushroom that’s a favorite of mushroom hunters.
Growth
Hen-of-the-woods is a polypore, a type of fungus with small pores covering its underside.
They grow on the bases of trees in a shelf-like cluster, favoring hardwoods like oak. These clusters resemble the tail feathers of a sitting hen, hence the name “hen-of-the-woods.” Several hen-of-the-woods may grow on a single tree.
This mushroom is native to China but also grows in Japan and North America, especially the northeastern United States. It’s a perennial mushroom and often grows in the same spot for many years.
Identification
Hen-of-the-woods are grayish-brown, while the underside of the caps and the single, branch-like stalks are whitish. The caps can be spoon- or fan-shaped. They resemble the ruffled tail feathers of a sitting hen.
These mushrooms are commonly found in the fall.
Hen-of-the-woods can grow quite large. Some mushroom hunters have scored massive mushrooms weighing up to 50 pounds (about 23 kg), but most weigh 3–15 pounds (1.5–7 kg).
A helpful clue when identifying hen-of-the-woods is that it does not have gills, and the underside of its cap has tiny pores, which are smallest at the edges.
Don’t eat older specimens that are orange or reddish, as they may be contaminated with bacteria or mold. It also does not bruise when handled.
Beginner mushroom hunters often favor hen-of-the-woods. It’s distinctive and has few dangerous look-alikes, making it a safer option for novices.
Nutrition
Hen-of-the-woods is quite nutritious. They are particularly high in certain B vitamins involved in energy metabolism and cellular growth,
This mushroom also contains powerful health-promoting compounds, including complex carbohydrates called glucans.
Glucans isolated from hen-of-the-woods may have immune-boosting properties, according to an older 2014 animal study.
A 2024 review of research on this mushroom suggests that these mushrooms may have anticancer, cholesterol-reducing, and anti-inflammatory properties.
Hen-of-the-woods have a savory, rich flavor and are delicious when added to stir-fries, sautées, grain dishes, and soups.
The oyster mushroom (Pleurotus ostreatus) is an edible mushroom that resembles an oyster in shape and is commonly sought after by mushroom hunters.
Growth
Oyster mushrooms grow in forests around the world, including throughout North America.
These mushrooms grow on dead or dying hardwood trees, such as beech and oak. They can sometimes be found growing on fallen branches and dead stumps.
Oyster mushrooms decompose decaying wood and release nutrients into the soil, recycling nutrients for use by other plants and organisms in forest ecosystems.
They are found during the spring and fall months in the Northern United States and year-round in warmer climates.
Identification
Oyster mushrooms grow in clusters resembling shelves on dead or dying hardwood trees. They have a stubby, off-center stalk.
Depending on the time of year, the tops of the oyster-shaped caps of these mushrooms can range from white to brownish-gray and are typically 2–8 inches (5–20 cm) wide.
The undersides of their shell-shaped caps are covered with tightly spaced gills that run down the stubby, sometimes nonexistent, stem. These mushrooms are white or tan and have a velvety texture.
Oyster mushrooms can grow in large numbers, and many different clusters can be found on the same tree.
Nutrition
Oyster mushrooms have thick, white, mild-tasting flesh containing various nutrients. They are
According to 2017 research, they also contain powerful anti-inflammatory plant compounds, including triterpenoids, glycoproteins, and lectins, which may offer some protection against chronic disease.
For example, a 2025 review of research summarizes studies in test tubes that suggest oyster mushrooms have properties that inhibit the growth of breast, colon, and liver cancer cells. The review’s authors also note that these mushrooms may benefit the gut microbiome, or the healthy bacteria that live in the human digestive tract, which may help prevent cancer by supporting the body’s immune system regulation.
Oyster mushrooms are excellent sautéed with onions and garlic as a side dish. They can also be added to soups, pastas, and meat dishes.
The sulphur shelf (Laetiporus sulphureus) mushroom is also known as chicken-of-the-woods or chicken mushroom. It’s a bright orange or yellow mushroom with a unique, meaty flavor.
Growth
Sulphur shelf mushrooms grow on hardwood trees in North America and Europe. They are widely distributed east of the Rocky Mountains in the United States.
These mushrooms can act as parasites on living or dying trees or derive nutrients from dead trees, such as rotting tree stumps.
Sulphur shelf mushrooms grow on trees in shelf-like clusters. They are commonly found on large oak trees and typically harvested in summer and fall.
It should be noted that sulphur shelf-look-alike Laetiporus species exist. These species grow on conifer trees and should be avoided, as they can cause severe allergic reactions in some people.
Identification
Sulphur shelf mushrooms are typically orange or yellow and grow in overlapping shelf-like clusters on hardwoods, such as oak, willow, and chestnut.
The mushroom caps are fan-like or semicircular, typically 2 to 12 inches (5–30 cm) across and up to 8 inches (20 cm) deep. The sulphur shelf does not have gills, and the underside of the caps is covered with tiny pores.
This mushroom has a smooth, suede-like texture and yellow-orange color, which fades to a dull white when the mushroom is past maturity.
Many sulphur shelf mushrooms may grow on a single tree, with individual mushrooms growing heavier than 50 pounds (23 kg).
Nutrition
Like most mushrooms, sulphur shelf mushrooms are low in calories and offer a good amount of nutrients, including
- fiber
- potassium
- phosphorus
- calcium
- zinc
- magnesium
- copper
Sulphur shelf mushrooms contain plant compounds, including polysaccharides, eburicoic acid, and cinnamic acid. They have been shown to have antifungal, tumor-inhibiting, and antioxidant properties in test-tube and animal studies.
Sulphur shelf mushrooms should be eaten cooked, not raw. You can bring out their meaty texture and hearty flavor by sautéing them with butter, adding them to vegetable dishes, or mixing them into omelets.
Though many wild mushrooms can be enjoyed safely, others pose a threat to your health.
Never consume the following mushrooms:
- Death cap (Amanita phalloides): Death caps are among the most poisonous mushrooms and are responsible for the majority of mushroom-related deaths worldwide. They grow in many countries around the world.
- Conocybe filaris: This mushroom grows in Europe, Asia, and North America and contains the same toxins as the death cap. It has a smooth, cone-like cap that is brownish. They are
highly toxicTrusted Source and can be fatal if ingested. - Autumn skullcap (Galerina marginata): Also known as the “deadly Galerina,” autumn skullcaps are among the most poisonous mushrooms. They have small, brown caps and grow on rotting conifer wood.
- Death angel (Amanita ocreata): Related to the death cap, the death angel grows along the West Coast of the United States. This mostly white mushroom
can causeTrusted Source severe illness and death if eaten. - False morels (Gyromitra esculenta and Gyromitra infula): These
resembleTrusted Source edible true morels, making them especially dangerous. Unlike true morels, they are not completely hollow when cut.
In addition to the mushrooms listed above, many more types of poisonous mushrooms exist.
Do not eat a wild mushroom if you are unsure whether it is edible. Some mushrooms can cause severe sickness and even death if consumed.
A popular saying among mushroom hunters is, “There are old mushroom hunters, and there are bold mushroom hunters. There are no old, bold mushroom hunters!”
For your safety, it’s critical that you only hunt mushrooms if you are experienced in identifying edible varieties.
If you’re interested in mushroom hunting, sign up for a class taught by a mushroom expert to learn to identify safe varieties correctly. Classes are offered through colleges, universities, and mycology clubs, such as the North American Mycological Association.
It should be noted that it’s a bad idea to consume wild edible mushrooms that grow in urban settings, along busy highways, or in areas where pesticide exposure is likely. Fungi absorb pollutants like car exhaust and chemicals from the environment.
When foraging for mushrooms, always bring a mushroom hunting guide that lists edible mushrooms that grow in your area. It can help you properly identify safe varieties.
Always avoid picking edible mushrooms that are past their prime. Signs that a mushroom should not be picked include:
- decaying flesh
- insect infestation
- rancid smell
When you’re mushroom hunting, bring a basket, mesh bag, paper bag, or small backpack to store your haul and a small knife to harvest mushrooms.
Cleaning and storage
Advice varies regarding whether to clean wild mushrooms by running them under cool water and removing excess dirt with a soft brush.
Some experts insist that washing mushrooms before storage leads to quicker spoilage, while some foraging enthusiasts recommend cleaning mushrooms before refrigerating them.
Whether you clean your mushrooms before storing them, please keep them in a container with good airflow, such as a paper bag. Do not store mushrooms in plastic bags or tightly sealed containers.
Fresh, wild mushrooms should last a few days in the refrigerator. They can also be frozen or dried, significantly increasing their shelf life.
Hen-of-the-woods, oyster, and sulphur shelf mushrooms are safe, delicious, and nutritious wild varieties prized by mushroom hunters.
While these and many other mushrooms are safe to consume, eating varieties like the death cap, false morels, and Conocybe filaris can cause serious adverse health effects and even death.
Foraging for wild mushrooms can be a fun and rewarding hobby. However, novice mushroom hunters should pair up with experts experienced in mushroom identification to learn how to identify and handle mushrooms properly.
