╔══ Sightings from 15 September 20267 sightings
speciesGomphus clavatus
locationWamberg approach
habitatMycorrhizal with spruce and fir in moist, shaded conifer forest, often near trunks and roots
edibilityEdible when well cooked; some people react badly to it
├─ Key Features
- │ ▸ Vase- to fan-shaped fruit bodies, usually clustered and fused at the base
- │ ▸ Orange-brown to lilac upper surface with a wavy, ragged margin
- │ ▸ Wrinkled violet-to-lilac underside with blunt, forking ridges (no true gills) running down the stem
- │ ▸ Firm white to pale lilac flesh with a mild, mushroomy taste and little smell
└─ A distant relative of the chanterelles with an earthy, meaty texture; rated choice by some, though it can cause gastric upset and is declining across much of Europe.
speciesGuepinia helvelloides
locationWamberg approach
habitatOn soil in damp places: paths, ditches, stream banks, shady slopes
edibilityEdible, very little flavour
├─ Key Features
- │ ▸ Salmon- to flesh-pink, funnel- or trumpet-shaped gelatinous fruit body
- │ ▸ Lobed, wavy, often rolled-back margin
- │ ▸ Inner surface with fine veins or grooves
- │ ▸ With age, a whitish spore powder coats the outside
└─ Also known as salmon salad; the glistening salmon-pink funnels are unmistakable in damp woodland.
speciesHydnellum peckii
locationWamberg approach
habitatConiferous forest
edibilityInedible
├─ Key Features
- │ ▸ White to pinkish-brown velvety cap exuding red droplets when young
- │ ▸ Teeth/spines underneath instead of pores or gills
- │ ▸ Irregular, tough, fan-shaped fruit body
- │ ▸ Found growing on ground among moss in coniferous forest
└─ Exudes bright red droplets when young, giving it a "bleeding" appearance; turns brown and tough with age
speciesLycoperdon perlatum
locationWamberg approach
habitatForest clearings and trails, on soil among leaf litter and moss
edibilityEdible when young and still pure white inside (must be firm throughout)
├─ Key Features
- │ ▸ Round, pear-like fruit body covered in small pointed warts/spines
- │ ▸ White when young, turning tan/brownish with age
- │ ▸ Small opening (pore) at the top through which spores are released as a puff of dust
└─ The warts form a characteristic mosaic pattern on the cap. When ripe, tapping the puffball releases a cloud of olive-brown spores through the apical pore.
speciesMacrolepiota procera
locationWamberg approach
habitatIn meadows, forest edges and clearings on sunny ground
edibilityGood edible when young
├─ Key Features
- │ ▸ Large pale cap with coarse, shaggy brown scales; egg-shaped and brown-scaly when young
- │ ▸ Naked margin without veil remnants
- │ ▸ Snake-skin patterned, slightly club-shaped stem with a thick double ring
- │ ▸ Free, close white gills; flesh white, flushed reddish-brown when cut
└─ We went to visit this parasol every day over five days. It is interesting to watch it develop.
speciesMucidula mucida
locationWamberg approach
habitatOn dead and dying branches and trunks of beech, occasionally oak
edibilityEdible after thorough cleaning, but of little culinary value because of the slimy cap
├─ Key Features
- │ ▸ Porcelain-white, shiny, slimy cap, grey-brown towards the centre
- │ ▸ Wide, distant, white gills
- │ ▸ Slender white stem with a flimsy ring that soon comes off
- │ ▸ Grows in clusters on dead and dying beech wood
speciesSarcodon imbricatus
locationWamberg approach
habitatConiferous forest, mycorrhizal with spruce and pine
edibilityEdible when young, but often bitter
├─ Key Features
- │ ▸ Large brown cap covered with coarse, dark brown, roof-shingle-like scales
- │ ▸ Grey-brown, brittle teeth instead of gills under the cap
- │ ▸ Becomes broadly funnel-shaped with age, sometimes with greenish zones
- │ ▸ Stout, grey-brown stem
└─ Often deeply bitter; cooking does not remove the bitter taste, making most finds unusable.