Lactarius torminosus, commonly known as the woolly milkcap or the bearded milkcap, is a large agaric fungus. A common and widely distributed species, it is found in North Africa, northern Asia, Europe, and North America. It is valued for its peppery flavor and eaten after suitable preparation in Russia and Finland. The toxins, also responsible for the strongly bitter or acrid taste, are destroyed by cooking. Studies have identified several chemicals present in the mushrooms, including ergosterol and derivatives thereof, and the pungent-tasting velleral.
Hydnum repandum, commonly known as the sweet tooth, wood hedgehog or hedgehog mushroom, is a basidiomycete fungus of the family Hydnaceae, and the type species of the genus Hydnum. Hydnum repandum is broadly distributed in Asia, Australia, North America and Europe where it fruits singly or in close groups in coniferous or deciduous woodland. This is a choice edible species, although mature specimens can develop a bitter taste. Mushrooms are collected and sold in local markets of Europe, Mexico, and Canada.
Cantharellus cinereus, the ashen chanterelle, is a genus of popular edible mushrooms. Many species of chanterelles contain antioxidant carotenoids, such as beta-carotene in C. cibarius and C. minor, and canthaxanthin in C. cinnabarinus and C. friesii. They also contain significant amounts of vitamin D. The name comes from the Greek kantharos meaning “tankard” or “cup”.
Cortinarius caperatus, commonly known as the gypsy mushroom, is a highly esteemed edible mushroom of the genus Cortinarius found in northern regions of Europe and North America. The ochre-coloured fruiting bodies appear in autumn in coniferous and beech woods, as well as heathlands in late summer and autumn. The gills are free and clay-coloured and the smell and taste mild. Although mild-tasting and highly regarded, the gypsy mushroom is often infested with maggots.