Best eatable mushrooms with Latinum name

It's probably the most famous European mushroom, It can reach big weight (more than 1 Kg) . Only the smaller mushroom are suggested to be eaten raw. Drying is recommended that this fungus plays an even stronger aroma and pleasant. Large hats are excellent grilled.

It's one of few mushroom that is eatable totally raw . Usually is served with flakes of "parmigiano" (Italian fromage) and green salad. Chestnut forests of South Europe is the typical environment of Amanita Casarea, The Romans already ate this wonderful mushroom

Typical fungus that grows in meadows and is easily cultivable. It is possible to eat it raw with salad and it is the typical mushroom used for the Italian Pizza. "Champinion" is the vulgar French name.

The fungus is typical of the Alps. It is usually cooked and put in the risotto. .

Mushroom growing in the paths. Premature aging and tends to melt (liquid ink that seems). It 's a great mushroom when young. We eat raw or fried in butter,.

Russula virescens is an edible mushroom considered to be one of the best of the genus Russula, and is a popular edible in Europe. Its smell is not distinctive, but its taste has been described as mild, or nutty.

L 'Agrocybe Aegerita, commonly known as "Piopparello" or "pioppino" is one of the most delicious, fragrant and popular edible mushrooms. It is a saprophytic species that are adapted rather well suited for growing artificial strains of hardwood (eg poplar or elder).

Mushroom very good for his hat (also 30 cm in diameter) that is breaded with flour and eggs. The stem can not eat.

The American state of Minnesota has adopted the morel as its state mushroom. One of the best and simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt. All morchellas are toxic raws. The most famous species is Morchella esculenta

The Blusher is the common name for several closely related species of the genus Amanita. A. rubescens, found in Europe and eastern North America, and A. novinupta in western North America. Both their scientific and common names are derived from the propensity of their flesh to turn pink on bruising, or cutting. Although edible, it can be confused with deadly poisonous species, and should definitely be avoided by novice mushroomers.

Born on dead tree trunks (especially locusts) in late autumn. The fungus is harmful raw. Instead, he is very tasty when cooked or dried and put in oil.

Lactarius deliciosus, commonly known as the Saffron milk cap, Red pine mushroom is one of the best known members of the large milk-cap genus Lactarius in the order Russulales. Lactarius deliciosus is a widely collected mushroom in the Southern Pyrenees and Majorca and used in Catalan cuisine