Bay Bolete
A bay-brown capped bolete with pores that bruise slowly blue, a common autumn edible of European forests.
32 mushrooms containing the letter O — each with origin, classification, and notes.
Below are mushrooms that contain the letter O anywhere in the name. Each of the 32 mushrooms below opens to a full profile.
A bay-brown capped bolete with pores that bruise slowly blue, a common autumn edible of European forests.
A grey-brown capped bolete with a tall scaly stem, growing only under birch trees.
A cultivated cluster mushroom from East Asia with marbled tan caps, the natural-coloured strain of bunashimeji.
The young white form of the world's most cultivated mushroom, Agaricus bisporus.
A large cream-coloured cluster of ribbon-like flaps that fruits at the base of conifers, resembling a head of cauliflower.
A bright sulphur-yellow and orange bracket fungus that grows in shelves on living and dead hardwood trees.
A grey scaly inkcap that reacts dangerously with alcohol, causing flushing and palpitations.
A small pear-shaped puffball covered in fine spines, edible when pure white inside.
A cascading white tooth fungus that grows on hardwoods, related to lion's mane and equally edible.
An orange club-shaped fungus that parasitises caterpillars on high Himalayan slopes, central to Tibetan and Chinese medicine.
A pure white Amanita that contains the same liver-destroying amatoxins as the death cap.
A long-stemmed white mushroom grown in tightly packed bundles, popular across East Asian cooking.
A brain-shaped reddish-brown spring fungus containing a potent hydrazine toxin, sometimes lethal.
The classic wild meadow mushroom, ancestor of the cultivated button and a staple of late-summer foraging.
A spring-fruiting white Amanita with the same liver-destroying amatoxins as the death cap.
A cream-buff cap mushroom with soft tooth-like spines instead of gills, beloved by beginner foragers for its safety and flavour.
A large rosette of grey-brown fan-shaped caps that fruits at the base of oaks, also known as maitake in Japan.
A large fragrant white meadow agaric smelling of aniseed, growing in grass enriched by livestock.
A bright orange clustered mushroom whose gills faintly glow in the dark, often mistaken for chanterelles.
A thick-stemmed Mediterranean oyster mushroom with firm scallop-like flesh, popular in restaurant cooking.
A cascading white tooth fungus that grows on hardwoods and tastes faintly of crab or lobster when cooked.
A spring-fruiting ascomycete with a distinctive honeycombed conical cap, one of the most prized edibles in the foraging world.
A shelf-forming pale grey to tan mushroom that grows in overlapping clusters on hardwood logs, both wild and widely cultivated.
A tall scaly mushroom of grasslands with a wide-spreading cap and a snake-skin stem, much-loved as an edible "schnitzel."
A stout, brown-capped bolete prized worldwide for its meaty texture and nutty aroma when dried.
The fully mature brown-capped form of Agaricus bisporus, with broad open gills and a meaty texture.
An orange concentric-banded cap that bleeds carrot-coloured milk when cut, a classic Mediterranean and Eastern European edible.
A cream-coloured spring-fruiting field mushroom, traditionally appearing in Europe around St George's Day on 23 April.
A phallic-shaped fungus topped with a foul black slime, evolved to attract flies that disperse its spores.
A pale brown-capped bolete with a finely cracked surface, fruiting earlier than its porcini cousins.
A lilac-tinged cap and gill mushroom of autumn leaf litter, with a perfumed flavour and a long British folk tradition.
A white-capped Agaricus that bruises chrome yellow and smells of iodine, a common cause of mushroom-related stomach upset.
Try mushrooms that start with O, or end with O. Or browse the full mushrooms index.