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Hazelnuts (from late August to October), edible raw or processed [5] Hawthorn, may-tree: Crataegus monogyna: Native to Europe, northwest Africa and western Asia; naturalized elsewhere: Leaves (when young, in April), edible raw as a salad vegetable . Berries (in autumn), edible raw, or made into jellies, jams and syrups, or used as a flavoring ...
Morchella esculenta, like all morels, are among the most highly prized of all edible mushrooms. [30] Raw morels have a gastrointestinal irritant, hydrazine (this has never been found in morel samples however it is assumed), but parboiling or blanching before consumption will remove it.
Raw morel mushrooms are 90% water, 5% carbohydrates, 3% protein, and 1% fat. A 100 gram reference amount supplies 31 calories , and is a rich source of iron (94% of the Daily Value , DV), manganese , phosphorus , zinc , and vitamin D (34% DV, if having been exposed to sunlight or artificial ultraviolet light ).
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Craterellus cornucopioides, or horn of plenty, is an edible mushroom found in North America and Eurasia. It is also known as the black chanterelle, black trumpet, trompette de la mort (French), trompeta de la mort (Catalan) or trumpet of the dead.
Boletus edulis (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus Boletus.. Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto.
Although L. indigo is a well-known edible species, opinions vary on its desirability. For example, American mycologist David Arora considers it a "superior edible", [9] while a field guide on Kansas fungi rates it as "mediocre in quality". [43] It may have a slightly bitter, [44] or peppery taste, [45] and has a coarse, grainy texture.
Although edible and choice, [4] [16] this mushroom is not commercially cultivated on account of its fast maturing and short shelf-life. [17] Culinary uses of the meadow mushroom include eating it sauteed or fried, in sauces, or even sliced raw and included in salads.