Brown mushroom with lamellae: which one is it?

Poisonous brown mushrooms

Pantherpilz (Amanita pantherina)

• Brown colouration: hazel
• Growth height: 6 to 12 cm
• Other characteristics: white flakes on the cap, 4 to 10 cm wide, dense, white, soft lamellar structure, tuber at the base of the stem

The panther mushroom comes from the Amanita family. Its appearance reveals how it got its name. In damp weather, a greasy skin covers his spotted hat. Unfortunately, there is a high risk of confusion with numerous edible mushrooms. A smell test provides information: the poisonous panther mushroom has an intense radish smell.

Edible brown mushrooms from A to G

Oyster mushroom (Pleurotus ostreatus)

• Brown colouration: dark brown to olive brown, sometimes grey-bluish
• Growth height: 1 to 4 cm
• Other characteristics: cap width approx. 5 to 25 cm, felt-like surface, white, crowded lamellae

The oyster mushroom is a brown edible mushroom from the genus Oyster relatives. It grows on tree trunks and thick branches and forms symbioses with deciduous trees. Researchers found that oyster mushrooms only grow when temperatures drop below 11°C. It is also known as the “winter mushroom”.

Frost Schneckling (Hygrophorus hypothejus)

• Brown colouration: dark to olive brown with yellowish nuances
• growth height: –
• Other characteristics: Cap 1 to 5 cm wide, thick, spaced lamellae, first white and later yellow, typical humpbacked cap in young specimens, stem yellowish, sometimes also orange-red

There is hardly any risk of confusion with this fungus, as it only appears when most species have already withdrawn. In order to evolve, the Frost Schneckling needs stratification from Night Frost. It therefore only grows out of the ground from October to December and is primarily found under pine trees. Its slimy surface is characteristic, which is clearly recognizable in young specimens in particular. Before a brown fungus develops from the spore plant, it has a yellow cap when young because precipitation wears away its top layer. The Frost Schneckling smells sweet like fruit and has a very strong taste.

Large smear (Gomphidius glutinosus)

• Brown colouration: grey-brown with slight violet nuances, black spots with age
• Growth height: 4 to 10 cm
• Other characteristics: Cap is approx. 3 to 12 cm wide, arched when young, later flat

The large smear belongs to the genus of mycorrhizal fungi. It occurs more frequently in mixed spruce or beech forests. Moore are also among its locations. Due to its appearance, it has numerous synonyms such as cow’s mouth or yellow foot. Apparently, this brown mushroom needs a high rainfall rate to thrive well. His hat is covered with a distinctive layer of slime due to the humidity. In the case of injuries, there is no discoloration in the flesh. This trait makes the variety a sought-after collector’s mushroom. Of course, its mild taste also plays a role.

Edible brown mushrooms from N to P

Carnation swindler (Marasmius oreades)

• Brown colouration: leather-brown to yellow-brown
• Growth height: 4 to 7 cm
• other characteristics: cap 2 to 6 cm wide, wrinkled edge, thick, pale gills

From May to November, the carnation swindler appears in Germany on meadows, fields, in parks and often in domestic gardens. There, however, it has the reputation of being a lawn pest. It is all the more valued in gastronomy. Its smell of bitter almonds and cloves alone suggests its delicate aroma.

Perlpilz (Amanita rubescens)

• Brown colouration: brown-red, flesh-brown or pale reddish, more rarely yellow-brown, yellow-greyish or gray-white
• Growth height: approx. 16 cm
• Other characteristics: 4 to 16 cm wide cap, initially spherical, grey-white or reddish speckles on the cap

The pearl mushroom, also known as the red amanita, is a relative of the button mushroom. It is very widespread in native coniferous and deciduous forests. However, it is rather unattractive for collectors, since only a few people like its distinctive taste. Helpful identification features are, for example, the white lamellar pattern, which is interspersed with brown spots in old age. Furthermore, his brown hat shows pink spots of injury. Maggot ducts inside are also frequently observed.

Pfifferling (Cantharellus cibarius)

• Browning: golden brown
• Growth height: 3 to 6 cm
• Other features: Hat width is 9 cm, irregular lamellar structure

Chanterelle, chanterelle, chanterelle, chanterelle or Rehling – this popular edible mushroom is known to most people. First, his hat features a ball before turning into the typical funnel. With its mild, peppery taste, Cantharellus cibarius is a true delicacy.

Edible brown mushrooms from R to S

Giant Parakeet (Macrolepiota)

• Browning: varies from creamy brown to reddish brown, tawny, greyish brown or dark brown
• Growth height: up to 50 cm
• Other characteristics: Cap diameter from 5 to 25 cm, scaly structure, woody stem, densely spaced, white or cream-colored lamellae

When the initially spherical hat of the giant parakeet opens up into a flat cap, it becomes clear how the mushroom got its name. Then the hat is like a parasol. Appropriately, the mushroom has a typical ring on the stem. It is related to the mushroom and tastes extremely mild.

Stockschwämmchen (Kuehneromyces)

• Brown colouration: yellow-brown to brown
• Growth height: up to 10 cm
• further features: pointed hat

The mutabilis belongs to the family of the weevil relatives. These are small agaric mushrooms that tend to grow in groups. The mushrooms primarily grow on wood.

Sweet Beech Milkcap (Lactarius subdulcis)

• Browning: reddish brown, chestnut or cinnamon brown
• Growth height: 5 to 7 cm
• Other characteristics: Cap diameter is around 9 cm, slightly watery flesh

The sweet beech milkcap belongs to the milkcap family, which all look very similar. The beech milkcap is often confused with other varieties of its kind. Since there is no poisonous mushroom among them, this is not of great importance. From summer to autumn, mushroom pickers can go in search of deciduous forests, preferably under beeches. This fungus likes to grow on fresh wood, with which it forms a symbiosis. This mild, slightly bitter type plays a rather unimportant role in culinary terms.

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