On 23/05/13 13:12, Adam Funk wrote:

Are any of the non-deadly poisonous ones things that anyone would
actually want to eat, though? (For taste, I mean --- hallucinogenic
ones are of course a different kettle of fish.) AIUI, mushrooms are
generally divided into (1) tasty & safe, (2) dangerous, & (3) neither
--- with the majority falling in the 3rd group.

Yes - myriad.

Amanita rubescens is to die for - but be careful: many in the genus are
to die *of*.

The girolle, Cantharellus cibarius - erroneously called chanterelle in
most of the English-speaking world.

Cantharellus tubiformis/C. infundibuloformis - chanterelle and grey
chanterelle.

Horn of plenty, Craterellus mumblemumble... oh yes C. cornucopioides

Hydnum rapandum- the hedgehog.

Most of the oyster mushrooms.

Lepista saeva, blewits, blue-legs, blue stalks; L. nuda, wood blewits;
L.sordida.

St George's mushroom, Tricholoma gambosum.

Lactarius velomus, L. deliciosus.

Macrolepiota procera, parasolmushroom, but be cautious with M. rhacodes,
shaggy parasol.

'Cauliflower fungus', Sperassis crispa.

Verpa conica.

Morchella, all species.

Fistulina hepatica, beefsteak fungus.

Clitopilus prunulus, the miller, but it can be confused with Clitocybe
dealbata, which could spell the end of your enjoyment of any mushrooms,
so be careful with this one.

Coprinus comatus, shaggy ink cap, lawyer's wig

Merasmius oreades, fairy ring champignon - useful, as it dries, and
rehydrates like new.

Armillaria mellea, honey fungus, pickles well, otherwise falls into the
third group.

Lycoperdon species and Calvatia species. Giant puffballs may be sliced
to the thickness of a goodly slice of bread and fried. (Try butter!) To
make it into a real treat, fry the slices in butter, whip them out of
the pan when they are good and brown, then dip them in batter and sling
them back into the pan...

http://www.girolle.co.uk/recipes/

--
Rusty Hinge