https://cdn.steemitimages.com/DQmZcdfo76eW2mfrz2LBPR2cMsP6ad8vTN7nZJxXnmDQ5mw/mushrooms-chanterelles-market-8272fa.jpg _{source CC0}

It's been a hell of a journey to prepare the list of mushrooms available to collect in Bykle, Norway, but as I mentioned in previous permaculture post. I will try to minimize the food purchase, grow some plants and others collect from nature, so in a long term I can be as self-sustainable as possible. As looking out of the window remind me that winter didn't end yet, everything is covered by snow, I spend this time on preparations and self-education, to start the summer season as effectively as possible. I had to read a few e-books, check multiple websites and talk with several locals, but I managed to prepare the basic guide for myself, and everyone who's interested in mention subject. The mushrooms grow better after the rain, when the temperatures are mild, so choosing the day for the forest escapade will depend on the weather conditions. As plenty of locals are going to the forest, and they already have the advance of knowing the best spots, I would assume the best time for collecting food would be early morning. From many tips that I have received, I liked especially one of them - go to the forest with the big basket, and keep in it plenty of smaller containers, to separate different types of mushroom but also to keep separately those of them you are sure are edible and those you have doubts of. There are several options to verify if the mushroom is edible or not here - you can check it with the specialist in one of the designated areas, or you can download the application Soppkontroll to do the same online, from the comfort of your house. The service is completely free and may save us the food poisoning (or worse, as some of the most dangerous mushrooms in the world are growing here as well). It's important to not push ourselves too much - it's better to focus on one or two kinds of the mushrooms at first, gain the knowledge and implement other types with time. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmaVUXrpKLbKYtAnv3SPubfGZqe6qAtXAQTktDFoUeuMeH/Chanterelles_-_geograph.org.uk_-_920622.jpg _{source CC-BY David Baird}

1. Chanterelle (Kantarell)

The most beginner-friendly mushroom, I'd say, as there is nothing very dangerous you can mistake it with, only false Chanterelle, with bitter, unpleasant flavor. The color of Chanterelle is yellow, or orange, It has wavy caps, and a funnel shape. The underside has ridges, not gills. The false Chanterelle, which we should avoid, is more orangey, with darker center, it has gills underside and may be much less wrinkled than the mushroom we are looking for. Chanterelles are growing next to pines and spruce trees, close to the rooting system. The best period for collecting them here, in Norway, starts from August. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmbMrmZvJutM1mjzeVDCrKY2nFFutzVg4U1tRuboKAU1Mi/pexels-just-a-dream-pictures-393935092-15072717.jpg _{source CC-BY Just a Dream Pictures}

2. Porcini (Steinsopp)

Another very easy to identify mushroom which tastes delicious. It has a brown cap, thick, white leg, and sponge-like underside with no gills. It grows in higher elevators, and can be foraged in August/September. It can be mistaken only with Bitter Bolete, which, as the name suggest, is quite bitter, but not dangerous. Identifying those two may be slightly more tricky - I believe the easiest way is to check the leg. Edible porcini will always have it more white, while Bolete's leg can be yellowish. If the pore surface is changing color into blue, it's also a sign we have collected non-edible mushroom. Finally, if we are still not sure, we can try to touch the mushroom with the peak of our tongue. If it's bitter... well, don't make a sauce of it. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmQm3uSwqBEWgQDvQYDBg9pxGgRfjnBnm4qKXYCVGzuSr7/Hydnum_rufescens_Rusko-orakas_IM6601_C.JPG _{source CC-BY-SA Anneli Salo}

3. Hedgehog Mushroom (Piggsopp)

Okay, the first two mushrooms were from the beginner level, now we are entering intermediate. Hedgehog mushroom is slightly more difficult to find, and the biggest chances we have by visiting wet meadows and river surroundings in September (again, the months are for Bykle, Norway - it may vary a bit in your region). It has cream or light brown cap with tiny spines underneath instead of gills. SPines would be the most important thing to check while identifying the mushroom during foraging. Don't worry though, it's quite characteristic and there is no poisonous mushrooms similar to it, so you should be fine. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmVjCz3dbFsoFGUXmj49eVzJ7VrhFcGYoWNsxaXyYETLmp/2007-07-14_Imleria_badia_2.jpg _{source CC-BY-SA Andreas Kunze}

4. Bay Bolete (Brunsopp)

It has brown cap, yellow pores underneath, and a net-like pattern on the stem. At first it may seem similar to porcini, which is not a big problem. Just remember how to identify Bitter Bolete and avoid mistaking it with that specie. It grows in mixed forests, near tree roots, and it's best to forage it in August. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmfTvuRt5F3WYAzwdEyuiThSch1YJyLRFh8yPEAYa6McCF/16919338131_1bbb06bf22_w.jpg _{source CC-BY Wendell Smith}

5. Oyster Mushroom (Østerssopp)

Well, that's a hell of characteristic mushroom, difficult to mistake with anything else, right? Not necessarily. The toxic Angel Wing is quite similar, so you have to watch out. Oyster mushrooms are growing on the dead wood and still alive trees with leaves, and can be white or grey, while Angel Wing is always white, and grows on coniferous trees. Even though there is not much of Angel Wings in Norway, keep an eye on the kind of trees you are collecting the mushrooms from, and if you want to be extra safe, select only the grey ones. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmdZ6rSP31VgtY2Lt8KUfmR2EZtAaeGYHZwC8KcvMUrPYB/Wood_Blewit._Lepista_nuda_-_Flickr_-_gailhampshire.jpg _{source CC-BY Gailhamshire}

6. Wood Blewit (Blåveissopp)

Here, we start with advanced level of foraging. This mushroom is purple, or slightly blue, the color is present on a cap and leg, and as the color is not easily identified with edible species, it's quite easy to guess it will be similar to some other poisonous mushrooms. It's quite easy to mistakenly collect purple cortinarius or lilac instead. One of the easiest ways to check is that the Wood Blewit produces a pale pink spore print while the cortinarius produce a ginger spore print. Sounds risky? Well, it surely is at the beginning, so I don't recommend collecting those mushrooms without verification with the specialist right after. If you will decide to make the forage escapade to look for wood blewit, search in the leaf litter, preferably in September/October https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmYaDNn7D92SQZrwNbyKZsRExnjhCZnB7hpXusgbKTst1Z/Shaggy_ink_cap_mushroom_-_geograph.org.uk_-_563562.jpg _{source CC-BY J147}

7. Shaggy Ink Cap (Håret blekksopp)

It's a tall, white, and shaggy mushroom, difficult to mistake with any other specie that grows in the Norwegian forests. It turns black and melts as it ages, and it's recommended to avoid foraging the oldest mushrooms, better focusing on young and white ones. Why is it marked by me as advanced level then? Even though there is no dangerous look-like mushrooms, Shaggy Ink cap cannot be mixed with the alcohol or will become poisonous per se. I'm not talking only about the glass of wine after the dinner. Alcohol cannot be consumed three days before and three days after the meal, or you will suffer strong nausea and hot flushes. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmPgdWD8CCpkikYFEeh4cHr4xHy6Tb3a9GR5SyH7EukvFP/Speise_Morchel_Morchella_esculenta.jpg _{source CC-BY Holger Krisp}

8. Morel (Morchel)

Delicious mushroom quite risky in collecting, recommended only for the advanced foragers. Its cap look like honeycomb and is empty inside. It's one of the earliest mushrooms to forage, ready to collect in June. You will find it in opened areas without the trees deep in the forest, or next to oak, elm or ash in the sandy soil. It can be mistaken with false morels - several mushrooms from the same group. Some of the false morels are only slightly poisonous, causing diarrheas, while others are so toxic that even cooking them and inhaling fumes may cause you health issues. Headaches, dizziness, vomiting, and even death are the risk, so do not ever eat unchecked by the professional mushrooms. The easiest way to separate false morels from edible ones is to cut the mushroom - edible species will be always empty inside. Then, check with the specialist to verify other factors. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmeQAa5DCUC7GmhmQE3Pe3qc1pFmzDSt43cgvWtmxpBiW3/caulimush.jpg _{source CC-BY Henk Monster}

9. Cauliflower Mushroom (Blomkålsopp)

The advance in foraging this mushroom comes more from the process of finding it than health risks. It does not have any dangerous lookalike cousins, but it's quite rare. It can be found on the base of pine trees, mostly in the oldest parts of the forests, with high humidity (perhaps lower parts, or closer to the rivers). As expedition to the deeper parts of the forest will be needed to find this mushroom, make sure you have a compass with you, you don't lack essential skills and you know the terrain. Identification of the mushroom is quite simple - it looks like a sponge, or cauliflower (that's where the name comes from), and it grows the best in August/September. https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png

https://cdn.steemitimages.com/DQmRuU1cYZ2DsbGWyAXAbYGdcihoQgSZARd8raU1k6nkcb3/Laetiporus_sulphureus_JPG01.jpg _{source CC-BY-SA Jean Paul Grandmont}

10. Chicken of the Woods (Traktsopp)

Well, that cannot be edible, right? But it is, it's quite tasty, and there is no risk to mistake it with something poisonous. Just look for the orange or yellow mushrooms of the shape similar to one on the photo, selecting only those which are growing on the deciduous trees.

https://cdn.steemitimages.com/DQmeiDng4upsMd4XKZTSTpgwcW96ieXWPdvMsLhzAkSoD1K/divider.png https://cdn.steemitimages.com/DQmRfrreRTsu2ZbA4FHQT1tHqaKWqspnSZ3xigV6a9vM1Pf/papi.mati.png _{_{All photos in my publications belong to me, unless marked differently}} _{_{Helping sources (for more information check:}} _{_{Soppkontroll | Soppognyttevekster | Inaturalist | Mushroomobserver | Miljodirektoratet | e-book Soppboka, Gro Gulden | e-book Norske sopper, Gyldendal Norsk Forlag | Chats with locals}}