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Mushrooms are spore-bearing bodies of fungus. Wild mushrooms are edible and safe to eat. It is used in many cuisines known to have nutritional value. Understanding mushroom identification must be followed upon assuming that a wild mushroom is edible.

A mushroom is a fleshy spore typically produced, above the ground, on soil. Thousands of its types are regularly harvested. However, some cannot be cultivated easily. It is reported to have nutritional content such as riboflavin, thiamine, biotin, niacin, and ascorbic acid. Other minerals include selenium, potassium, iron and phosphorus. A wild mushroom can be eaten if one learns important facts about it.

Most wild mushrooms are found in forests. Look for places that are damp or with high moisture content including areas that have many old rotting tree matters. It is also found on the base of a tree and other dense leafy deposits. An old land that has little disturbance also spurts mushrooms, creating more mycelium (fungi roots). Mushrooms hardly grow on dry, rocky and sandy ground.

Mushrooms have different variations, depending on the soil type. We discuss here some of the edible varieties of mushrooms.

The Puffballs (LYCOPERDON spp. and CALVATIA spp.) are round or pear-shaped mushrooms that can be white, gray or tan. First it is solid white, and then, it turns to yellow and brown as it ages. Puffballs are found in lawns, pastures, and in open and decaying woods during late summer and fall.

Puffballs should be sliced from top to bottom. A good puffball is completely white with no traces of yellow and brown colors. The outer skin is removed if it is hard. It is sliced and deep fried when cooking.
The Shaggy Mane (Coprinus comatus) is so big, having shaggy white cylinders and brownish scales. It is sometimes called