Top 10 Edible Mushrooms You’ve Never Heard Of

Welcome to Unusual Foods, on this channel I’ll be taste testing rare, uncommon and strange foods from around the world. Think of this like the show Bizarre foods but for unusual plant foods.

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Popping up at the base of trees along roadsides and in people’s backyards are rare and edible mushrooms on this episode we’ll take a look at the top 10 edible mushrooms you’ve never heard of number 10 orange milk cap a rare find in the woods the saffron orange milk cap as

Also called is a spotty orange mushroom that tastes of pine nuts grown under Mediterranean Pines and throughout the Mediterranean Basin this mushroom is found in Portugal Cyprus Italy France Greece and most notably Ireland and Britain they prefer to grow under trees with the AIC soil like Birch Spruce and

Pine there at least five species of milk cap mushrooms that produce natural rubber with that said among the milk cap some are edible like the orange milk cap where others are poisonous when cut or processed the gills under the cap will release a Milky orange latex which is

Where it gets its name measuring 2 in or 5 cm in diameter the orange milk cap while edible is a slightly unpleasant odor the Milky latex offers a bitter experience with a faint yet Pleasant taste that is reminiscent of pine nuts no for having a crisp texture some

Describe notes of radish detected among its flavor best eaten when they’re younger CU they’ll get firmer with age they’re sauteed with garlic salt and pepper salted or pickled fried with onions and red wine a more traditional method of preparation has the marinated with olive oil and lemon and cooked on

Charcoal number nine Inky cap first described by this Oldtimer French naturalist Pierre bouard in 1786 the inky cap or Common Ink cap grows in toughs in the northern hemisphere North America Europe Asia also found in South Africa and Australia the Royal batonic Gardens in Sydney and around Lake

Torrens these mushrooms will grow after rainfall from Spring to Autumn in Meadows open terrain Disturbed ground and grasslands associated with buried wood in urban environments they’re found in lawns parks and vacant Lots this mushroom’s desire to grow is often stronger than ashall and Tennis Courts bursting through these man-made surfaces

To reach sunlight Fring several times per year they develop a bell-shaped mushroom cap that will eventually flatten out completely before disintegrating reaching 1 to 3 in or 3 to 7 C in diameter sporting a gray to brownish cap the inky cap is never to be mixed with alcohol when consumed even a

Few hours after drinking alcohol one will experience dulum syndrome a condition that will cause nausea vomiting tingling limbs palpitations and even a heart attack tipler’s Bane is the term used to describe this heightened sensitivity to alcohol these mushrooms don’t taste very good and have a bit of

A metallic taste to them the younger Inky caps taste better the blackened areas tend to have more of a bitter taste to them mixing these into a meal will tend to turn the meal black from the ink released boiling them first will release most of the black color that’s a

Problem for you these mushrooms have been shown to absorb heavy metals like cadmium Arsenic and Mercury from the soil making them an ideal thing to grow on contaminated pieces of land offering anti-tumor and antiviral effects and the ability to modulate immune system activity this mushroom offers some unique benefits number eight Pine mushroom

Originating from Northern yunan and Tibetan region more specifically the Ura Valley in central Bhutan the matsuk or Chinese and Japanese Pine mushroom is found in other regions of the world today Europe and North America such as Washington and British Colombian coastlines are home to this sought after mushroom prized in Japanese Chinese and

Korean cuisine the highest grade of Japanese Muki at the beginning of the Season sells for $2,200 a pound or $1,000 a kilogram eventually dropping down to the normal market value of $200 a pound or $90 a kilogram this mushroom commands a high price due to the Rarity having specific requirements to grow

Forgers and wild animals like rabbits deer and squirrels all compete for them having a spicy aromatic odor with an acquired taste that will overpower any of their mushrooms in a dish matsuki are typically cooked in soy sauce Dy cherry or sugar and roasted until golden brown pickled then added to rice or cabbage

They don’t mix well with heavy cream sauces but are welcome addition to Savory dishes these mushrooms become water logged and heavy and washed directly under the to it’s best to wipe them with a damp cloth instead the pine mushroom is loaded with vitamins and minerals anti-cancer properties with no

Adverse side effects like many drugs have number seven blits the Blu or wood Blu it is a violet colored mushroom from Europe and North America found in coniferous and deciduous Woodlands it was first described by Pierre bouard this guy with a flowing locks in 1790 cultivated in France Britain and the

Netherlands it was also introduced into Australia this mushroom’s mycelium tends to grow among organic matter like decaying leaves younger bluets have a purplish Violet coloring to them as they age they’ll turn a brownish tan color most notably the gills on the underside of the cap will be purple in color which

Is the indicator that they’re a Blu it when one is spotted multiple will be found often paired with Chantels their suede light cap measures 1.5 to 8 in or 4 to 20 cm in diameter and features a unique pinkish Spore print they do have a poisonous look like called the

Cortinarius which has a rusty reddish color to them being available late summer through to the beginning of winter across North America it’s a fairly safe mushroom to identify successfully offering a mild but Pleasant Aroma they’re often cooked in a cream sauce and sauteed and eaten for breakfast more normal tasting mushroom

With a slippery texture they have a nice chewiness to them that would act as a good meat replacement when it comes to flavor wild BLS are said to taste much better than C cultivated ones some people will have an allergic reaction to eating this mushroom which happens most

Often when consumed raw number six Coral tooth fungus this mushroom is commonly known as the comb tooth or Coral tooth fungus for its close appearance to Marine Coral found in the woods from August to October the comb tooth fungus is 13 in of 35 CM wide by 6 in or 15 cm

Tall with a teeth being less than half an inch or 1 cm long originating from a single point this fungus spreads across the deing wood and grows in Coral clusters they’re found growing on dead hardwood trees like Maple Beach and Birch white specimens are the ones to

Look for as the age the teeth or Combs will turn yellow this discoloration will change the taste of the coral tooth fungus to be more sour and unpleasant for this reason it’s recommended they be eaten when they’re young and soft as they age and become brittle and tough with hanging spines best harvesting

Practices suggest cutting the comb tooth off in one piece near the base number five horse mushroom described in 1762 by this crusty old Aristocrat Jacob Christian schaer the horse mushroom is found in Britain Iran and North America in New Zealand they’re called snowball mushrooms whereas in Australia it’s called an almond mushroom they’re

Frequently found near stables and grow well in horse manure but also in Meadows they may form fairy rings or a naturally occurring ring of mushrooms that can span across a couple dozen feet when searching for these mushrooms in the wild Nettles are often found growing in the same space as they both enjoy

Nutrient-rich soil roadside and Spruce trees also provide a home for the horse mushroom which appears in summer until the end of autumn to identify them the gills need to change color from white to a chocolate brown color when white these mushrooms are often confused with the deadly genus am Manita or yellow stainer

Having the scent of Ace these mushrooms are prized as one of the most delicious edible mushrooms yet they often have buildup of heavy metals like copper and cadmium being a good substitute for a portabello in a recipe they’re also good in risotto soups and savory dishes number four Caesar’s mushroom hailing

From southern Europe North Africa and Mexico the Caesar’s mushroom is also found in La Esperanza Honduras where an annual Festival celebrates this mushroom a favorite mushroom of early Roman Empire rulers hence the name Caesar’s mushroom Romans called it bolus which is a name used today for a completely different mushroom a personal favorite

Of Roman Emperor Claudius this Red Cap fungus is found growing in Oak woodlands and along Old Roman roads having an orange cap in and yellow gills this mushroom can span up to a foot in diameter and height another indicator of the Caesar’s mushroom is a thick stype that tapers downwards the Amanita

Mascaria or flyagaric is a poisonous lookalike of the Caesar’s mushroom the white gills of the flyagaric will fall off as they age where the Caesar’s mushrooms will fade to an orange color another Mushroom on this list containing heavy metals cadmium levels were found to be four times higher within samples

Than the allowed limit of cultivated mushrooms lead was also present that exceeded safety levels a delicious tasting mushroom but not always sought after due to their deadly lookalike an enjoyed fungus of Mexico they prepare it by roasting this mushroom with epote number three fly gar since we’re

Already talking about the fly gar we might as well dive a little deeper this poisonous yet edible mushroom you heard me right has only had a handful of deaths from its consumption this mushroom’s poison delivers a hallucinogenic effect which has resulted in an entire culture being built around

Getting a trip trip off of these mushrooms enjoyed in Russia Italy Scandinavia and Central Europe This Mario mushroom is one of the easiest mushrooms in the world to identify the bright white spots will yellow with age or be possibly washed off by the rain the name flyagaric comes from medieval

Times when they would use it to kill flies by breaking it into pieces in milk or sprinkling with sugar found from August to November in Europe and June to October in North America this mushroom is eaten by reindeer and associated with Christmas in Europe to safely prepare it

For consumption boil them in large volumes of water until all the red color is gone and all that’s left is a yellowish tint at this point the water will absorb all the toxins and needs to be discarded you’re free to cook them up as you will after this with the

Preferred method being fried or pickled The Taste isn’t exceptionally good or bad more or less just tasting like a normal mushroom number two brown slime cap a tasty name indeed the brown slime cap copper Spike was first described by once again Jacob Christian Schaefer in 1774 this guy was like the Mushroom King

Of his era an edible mushroom but one that isn’t highly regarded the copper spike is 6 in or 15 cm wide with an iconic metallic Sheen that can be seen when it’s sunny having a red wine pale tinted cap with thick gills that change from grayish white to a dirty purplish

Hue as it ages this mushroom’s flesh will change color from Orange to Violet when chewed being virtually odorless and tasteless the brown slime cap is best enjoyed dried and added to SA dishes another good chewy mushroom that operates as a meat substitute the lack of taste will ensure added texture only

Tai Curry is a choice dish for the brown slime cap offering a more dense tofu like experience to the dish number one red cage originating in Mediterranean climates and grown in Northern Europe the red cage is also found in the English Channel among wood chips in the

United States they can be spotted in San Francisco other names include lattice stink horn and basket stink horn which are derived from their magnificent Lattis Matrix light red on the outside with a glowing omber on the inside the red cage fungus is wanted to known date

Back to 1597 John Gerard this dude with a sweet ruffle colored shirt produced a woodcut art piece featuring the red cage called great herball in 1597 among others he later created growing in an egg-like structure this mushroom will eventually hatch and open up into the world which may only take a few hours

Before hatching the mushroom is edible but not great eating after it breaks free of its shell this lattice shaped fungus will start to fester in Decay this process draws in Flies who will eat the slime on the inside of the mushroom that smells like rotting meat and in

Turn spread the spores of the mushroom to grow elsewhere the Flies need to carry the spores as they can’t be carried by the wind this all happens within one or two days as the life cycle of this mushroom fruit body is very short taking photos or video of this

Mushroom out of its shell is a difficult task not only do they only live for a day or two but the smell makes it unbearable to be around them grown in mulch sometimes in people backyards this is one of the rarest edible mushrooms on the planet which one of these mushrooms

Would you like to try the most be sure to employ the help of a mushroom expert if you want to try any of these