Mushrooms in season in June

A solid white spring mushroom of grassland, traditionally appearing around St Georges Day.

The classic mushroom of unimproved pasture: white cap, pink gills darkening to brown, and a clean mushroomy smell.

A large relative of the field mushroom, smelling of aniseed and bruising slowly yellow in a harmless way.

Egg-yolk yellow, trumpet-shaped and smelling faintly of apricots. One of the safest and finest edibles once learned.

A shaggy white column that dissolves itself into black ink within a day of opening.

Shell-shaped tiers on dead broadleaf wood, often after the first cold snap.

Rubbery brown ears growing on elder all year round. The same species sold dried in Chinese cookery.

A field-mushroom lookalike that turns bright chrome yellow when cut and makes most people ill.

A small pale funnel-shaped grassland mushroom; an important poisonous lookalike of edible spring species.

Dense sulphur-yellow clusters on stumps all year. Very common, very bitter, and toxic.

A small grassland mushroom that can form rings or arcs. Many unrelated mushrooms also form fairy rings.

Vivid sulphur-yellow and orange brackets on standing trees, with a texture famously like chicken breast.

A variable-coloured woodland brittlegill; cap colour alone is not a reliable identification feature.

A glossy reddish-brown bracket fungus; species within this group need specialist identification.

A pale woodland Agaricus that may smell of aniseed.

A brown-capped bolete associated with birch, often with dark scabers on the stem.

A yellow-brown bolete associated with larch trees. The cap can be sticky in wet weather.

An Amanita that can show reddish bruising. Identification requires a complete intact specimen.

Edible in itself, but it causes a violent reaction with alcohol taken up to three days later.