Mushrooms

The window for mushroom picking in Sweden seems to be quite narrow, every year I go out in the woods and get surprised by the dozens of different types of beautiful fungi that erupt out of the ground and trees, turning the forests into something from a fairy-tale. And by the time I head out with the intent of picking some or taking some good pictures, they have all disappeared or dried up into little shrivelled rubbery things. This year I managed to head out at the right time with Liam and Sofie, and under their guidance my wife and I picked a ton. Because I normally take a month to write a(n overly long, pedantic) post, which would mean missing the tail-end of mushroom season, I will just publish this as a beta-post, ready to be updated and perfected live in anticipation of next years mushroom season. If you like mushrooms feel free to read on, if not, enjoy the bonus picture of a tired little Murphy riding my Huckepack.

Shown above are the basic types of mushrooms in Sweden; Fingersvamp, which look like a load of vertical tubes, Soppsvamp have a spongey structure, Taggsvamp which have spiky underparts, and Skivlingsvamp have gills. For the Swedish speakers this site is a great resource for finding out the basic edible Swedish mushrooms. For the rest, I will list out a few of the most common edible mushrooms below. It’s not in-depth, maybe has many (lethal) mistakes, be cynical.

Some kind of Champignon, tasty and common and lovely, although it might be a Snöballchampignon. Can be mistaken for the poisonous Vitflugsvamp, which has white fleshy underparts, instead of the pinkish brown as shown here.

Skäggriska, edible after treatment, an acquired taste! Has to be soaked for many days, pickled or boiled in a lot of water which is then thrown out. Can look similar to the Blodriska, which turns wine red after drying. Has a strong peppery taste.

A Kantkremla. Can be eaten raw and has a nutty taste.

A Grönkremla, wikipedia says it’s inedible, Svampguiden says it’s delicious!

A Brunsopp, all sopps are edible, this one is extra tasty.

A Tegelsopp, it characteristically turns black when cooked and when the flesh is exposed.

On the left are tasty Kantarellas, on the right are also some white Taggsvamp. You can see on also how chanterelles are harder than most mushrooms to find, hiding their bright yellow heads under the moss and grass.


Left false Chanterelle , right real Chanterelles! The real ones have a slope from stem to head, while the fake ones do not, this is easy to see in the picture on the right.

A poisonous blödkremla, and on the right are two Bockspindling!

Lömsk or gul fingersvamp. Poisonous!

Flygsvamp, can be lightly cooked and eaten to produce psychedelic effects.

Röksvamp, fun to walk on, edible when young.

Eldspindling, poisonous, but pretty.

Fårticka , edible and good for stews.

Taggsvamp, edible with a nutty taste.

Pluggskivling, deathly poisonous! Check out the toxicology section of the wikipedia article, fascinating stuff.




Citrongulslemskivling, an acquired taste. The slimy cap should be removed as you pick it.



Björksopp, or Birch bolete. Tasty, edible, brown with a relatively flat cap. Might be a Carl Johan.

Fjällig taggsvamp, typically it’s a delicacy to some and barely edible to others.

Lingon berries, not technically mushrooms, but they usually hang out together.

The mushrooms below are all ‘Fucked if I know’ mushrooms. If you have any clues drop a comment.

Remember, if in doubt, spit it out! Eating the wrong mushroom could have you bent over with excruciating stomach cramps on the toilet for hours before projectile vomiting a frankly astonishingly powerful spray of chunky mushroom soup-puke all over the bathroom floor, which is what happened to me, which is why I never eat the little fuckers.

6 thoughts on “Mushrooms

  • September 30, 2011 at 3:37 pm
    Permalink

    So if I understand you correctly, you don't actually eat mushrooms?

    I have to say I love the smell of mushrooms frying in butter. I can't stand the taste of them however. At most I'll accept a few champignon slices on a pizza… I'm more appreciative of mushrooms in situ than on the table…

    Reply
  • September 30, 2011 at 3:42 pm
    Permalink

    These red XPAC huckePACK is really really nice and the article is excellent to.
    I collected some mushrooms last week.
    My favourites are the porcini mushrooms. Found 6kg of them :)and I collect only these ones I really know.

    Reply
  • October 1, 2011 at 7:31 pm
    Permalink

    Tor: It's complicated 🙂 I used to love them as a kid, picking button mushrooms and toasting them on the range with some salt inside, delicious! Then one time I had a massive amount of mushroom soup and had my nasty hours of cramped stomach agony experience. Since then I am wary, but do have a few now and again.

    I think I like the Idea of mushrooms more than the mushrooms themselves. Biologically they are also fascinating.

    hrXXLight: Porcinis are great! They are called KarlJohans in Sweden and are really common. Mostly I like them because it's hard to confuse them for something inedible.

    Reply
  • March 28, 2014 at 10:01 pm
    Permalink

    the 1st mushroom under "fuck if I know" are probably "turkey tails" … highly valued medicinal mushroom for: anti-tomour, immune system and other stuff, check out "nyishar" (I think that's how it's spelled). Anyway he's fairly reliable to say the least.

    Reply
  • August 26, 2017 at 5:46 am
    Permalink

    Great post! Informative, I love most mushrooms but am overly cautious after I included some wild mushrooms in a soup that had granny seeing flash trails, she was the one who told me to pick them. I hunt truffles and am always find them in company of a variety of mushrooms, I will start taking pictures and hopefully some of you will be able to guide me.
    JR from Arkansas USA

    Reply
  • September 23, 2017 at 7:08 pm
    Permalink

    Hey

    The ” grönkremla” is not a ” grønnkremle” most likely an ” olivenkremle” as we call it in Norway. The colour of the cap is not consistent throughout the top. As well as the underside has darker gills than ” kremler” usually do. Russulas, ” kremler”, do not have water resistent pigment on the cap skin. So species can be quite different to determine, especially after heavy rainfalls, and must say I am not 100% sure. Just note that the ” olivenkremle” is withdrawn from lists throughout Europe as an edible species, since it is believed to be quite harmful for the human body when eaten in certain amounts or over time.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *