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 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.
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.
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.