Edible. Cap feels like chammy cloth, dry cinnamon brown, light yellow brown rarely dark brown, 1-5 cm widen thin, in the beginning somewhat convex later with a dip in the middle. Gills: pale reddish - white. Milk: white, mild. Stem: coloured the same as the cap, but a bit paler. 1-3 cm high, thin, sometimes thickening in the middle. In the young stages covered with a layer that looks like hoar frost, later reddish and then hollow. Plentiful in the fall in woods.
Agaricus pratensis L.; Psalliota pratensis Schaeff; Agaricus spodophyllus Krompholz.
Edible. Cap is first egg shaped, then broader, smooth or finely ribbed, whiteish - ashgray, with solid flesh up to 5cm wide. Gills: pointed in the front, rounded in the back ashgray, later brown, Stem: short thicker near the ground, plain with a simple ring around it which later falls off, around 4cm high. Delicious taste. In meadows and hardwood.
Pers. Edible. Cap: brown, fleshy, flat, convex as it ages, up to 0,07 (sic) wide. At a young stage it is sticky, but later dry with fine stripes going from the middle outward. Gills: close together, white, later brown. Stem: thick, up to 0,07 (sic) high, scaly near the top, whiteish, turning brownish near the ground. Often hollow in maturity. Autumn, found frequently in woods. In Austria it is being eaten despite the bitter taste.
Poisonous. See Pg. 201 Sulphur Tuft - Hypholoma fasciculare "Mushrooms of Ontario and Eastern Canada". Also See Pg. 202 Hypholoma capnoides.Cap: up to the size of a "Taler" (coin), thin and knobbed and feels greasy to the touch. Brownish towards the middle, convex, towards the edge yellow. Stem: hollow, thin, bent, about the length of a finger, yellow. Flesh: sulphur yellow with disgusting bitter taste. Grows from summer to fall on old stumps. Can be mistaken by the uninitiated for Hypholoma capnoides but the colour of the cap and of the gills is different and so is the taste.
Edible. See Pg. 312 Russula aeruginea “ Mushrooms of Ontario and Eastern Canada “. Cap: greenish , at times turning toward yellow, covered with dark, adhering spots or warts,in the beginning almost round, later flattening out, knobby, at the edges thick and smooth. Gills: free, uneven, forked and fairly closely bunched. Stem: white, strong, slightly grooved, spongy and full. Fall in underbrush and under birch trees or conifers. This fungus has been seen as edible since the antiquities.
Edible. See Pg. 309 Lactarius piperatus "Mushrooms of Ontario and Eastern Canada" Completely white. Cap: dry, plain, flat, sunk in the middle, thick, stiff, 5-14 cm wide. Gills: very close together, low and small sometimes split. Milk: white. Stem: 2-5 cm tall about 2 cm thick, meat white, tastes a bit peppery. The scent is not unpleasant. Though this fungus is counted among the edible varieties, it really does not taste very good. Even though its pepperyness disappears with long enough cooking or frying. Not rare, summer to fall in woods.