#agarics

[wikipediapictures]

Gliophorus psittacinus

[mushroomgay]

Alexandra Palace, London, UK, September 2020

Medusa mushroom (Agaricus bohusii)

I wasn’t at all sure what these were for ages, but after some research I’m fairly certain their Medusa mushrooms - a fairly rare, but becoming more common in the UK, edible. 

[anskupics]

Mushrooms next to a tree stump

[biosemiotica]

Fungi (Hygrophorus latitabundus)

Slimy caps and stems on a sunny Winter morning

[wikipediapictures]

Humidicutis mavis

“Humidicutis mavis fungi near Waiohine Gorge in Tararua Forest Park, New Zealand.” - via Wikimedia Commons

[mushroomgay]

Poconos, Pa. Intrested in learning to identify so any tips and tricks appreciated

[Submitted by @naturechaney]

First of all you should know that you need to look at ALL parts of a fungus to identify it confidently - that means the fertile surface (usually the gills or pores under the cap, including where they connect to the stipe or cap), stipe if it has one, stem, base of the stem, smell or taste, and even the surrounding conditions.

Of these fungi, there’s only a distinctive few I can identify to a species from a single photo.

The first looks to be a Mycena, possibly Mycena galericulata, but I’m not certain.

Don’t recognise the second one! That’s a very distinctive cap, though, so it may be a North American species I’m not familiar with - perhaps someone else can help out? 

The third and sixth are both brittlegills, members of the Russula genus - infamously difficult to identify to a single species, especially from photos, as the poisonous red Russulas are separated from the edible by taste testing! These could be the poisonous sickener, Russula emetica, or beechwood sickener, Russula nobilis (distinguished by the types of trees under which they grow) or the edible and delicious rosy brittlegill, Russula rosea. The poisonous Russulas, when a small piece of the cap is chewed and spat out (which is not dangerous) will taste spicy or bitter and leave a faint burning or tingling on the lips and tongue, whereas the edible species have a mild, pleasant and mushroom-ey taste. Less likely, but possible, are the crab brittlegill, Russula xerampelina, which is also a great edible, identified by its distinctive fishy smell, and the fragile brittlegill, Russula fragilis, which is not poisonous but, like the poisonous species of Russula, tastes bitter and is considered inedible.

The fifth look like orange bonnets, Mycena acicula, to me, but there are quite a few small orange mushrooms like this, and without taking a good look at all features, I'm not at all confident.

The seventh is an Agaric of some kind - my first thought was a fly agaric, Amanita muscaria, but the yellowish tinge to the flesh and stem in that photo puts me off, so I’m not sure. That could just be the lighting, though - this is why multiple photos is important! 

The eighth is a reishi mushroom, most likely Ganoderma lucidum, which has been used to make teas with alleged medicinal properties. 

The ninth is Polyporus squamosus, dryad’s saddle, also known as pheasant back - my absolute favourite edible wild mushroom! The feathery cap and broad shelf-like structure which are not seen in any similar fungi allow for this identification, even without seeing its beautiful angular pores, or noting its lovely, melon-like smell.

Thank for sending in these lovely photos! Hope this helped.