The Most Common Types of Spring Mushrooms, How to Recognize Them and How to Use Them in The Kitchen

With the arrival of spring, the woods are filled with some varieties of mushrooms that offer unique and versatile flavors. The appearance of the first spring mushrooms is a long-awaited event for mycology enthusiasts and chefs, which marks the awakening of nature after the long winter. These mushrooms not only add a touch of freshness to our dishes, but are also an integral part of local culinary traditions and seasonal rites of passage. Here are some of the most sought-after species of spring mushrooms, their physical characteristics and the best ways to use them in the kitchen.

1. Morel Mushrooms

The Morel mushroom (Morchella elata), is easily recognizable by its characteristic appearance. The cap is conical or oval in shape, with a honeycomb structure, a rough and alveolate surface that resembles a sponge, and a completely hollow stem. Its size can vary from 5 to 12 centimeters in height: the gills, or internal structure of the cap, are not visible as the mushroom has a single continuous surface. The color varies from gray to dark brown, depending on the species and growing conditions. In the kitchen, edible morels are appreciated for their earthy and delicate flavor: before being used, it is essential to cook them well to eliminate any natural toxins. Morels go perfectly with butter, cream and white wine, making them ideal for risottos, soups and sauces. Try them sautéed with a little garlic and parsley for a simple but refined side dish.

Edible morels we were saying, because it is important not to confuse the morel with the false morel, belonging to the genus Gyromitra esculenta, which has an irregular and wavy cap, often with bubbles that expand outwards, which has the appearance of a brain, a dark brown color: it is poisonous and potentially deadly.

2. St. George's Mushroom or Blackthorn

The St. George's mushroom (Calocybe gambosa) has a convex cap that can become flatter with age, reaching a diameter of 5 to 10 centimeters. The surface of the cap is smooth, white or cream in color. The gills are dense and white, well-adherent to the sturdy stem, which measures 3 to 7 centimeters in height, while the stem is fleshy and squat. It gives off a characteristic smell of fresh flour, which makes it easily recognizable. This species proliferates in meadows and pastures, in sparse woods, under bushes of thorny plants, forming circles, which are called "witches' circles".

The blackthorn is a versatile mushroom in the kitchen, excellent both raw and cooked: it can be sliced ​​thinly and added to spring salads for a crunchy and tasty touch, or put directly in oil. When cooked, it lends itself to preparations such as omelettes, savory pies and side dishes. It is also delicious simply sautéed in a pan with extra virgin olive oil and a pinch of salt.

3. Drum Stick

The drumstick (Macrolepiota procera) is one of the largest mushrooms that can be found in spring. Its cap can reach 25 centimeters in diameter, initially egg-shaped and then expanded into an umbrella shape. The surface is light brown with darker scales, while the gills are free and white, sometimes with a darker edge, which contrast with the slender stem, which can measure up to 30 centimeters in height and has a mobile ring. It is a mushroom much appreciated in cooking, especially thanks to its meaty consistency and its delicate flavor. It is excellent both breaded and fried, like a cutlet, or grilled, since it takes on a consistency similar to that of meat. It can also be cut into pieces and added to pasta sauces or risottos, where its light flavor and consistency blend perfectly with other ingredients. The stem, however, is not very popular, as it is fibrous.

4. Pioppini

The pioppino (Agrocybe aegerita), also known as piopparello, is a mushroom that grows on the trunks and roots of poplars, but can also be found on many other trees. The cap is convex, light brown in color, becoming darker in the center, while the gills are dense and cream-white in color, the stem is cylindrical, white and fibrous. In addition to its characteristic shape and color, the pioppino has a pleasant smell, often described as similar to that of hazelnuts or mushrooms.

Its meat is tender and has a pleasant consistency, it is appreciated for its sweet and slightly nutty flavor: it is suitable for risottos, pastas and soups and lends itself well to many recipes, both as a main ingredient and as a complement in dishes such as omelettes and sauces.

5. Clypeatum Mushroom

The clypeatum mushroom (Entoloma clypeatum) often grows in orchards and gardens, associated with the roots of fruit trees. The cap is convex, gray-brown in color, with dense light pink gills, the stem is white, then brownish and fibrous. Although it is edible, it is important to pay attention to its correct identification, as it can easily be confused with other inedible or even poisonous species. Once correctly recognized, the clypeatum mushroom can be used in various dishes, such as soups and meat-based dishes, thanks to its characteristic flavor and its versatility in the kitchen.

6. Cap or Dry Legs

Commonly known as the cap or gambesecche (Marasmius oreades) , it is a mushroom that appears from late spring to autumn and has peculiar physical characteristics that make it easily recognizable. The cap is elastic and tender, with a shape that varies according to growth. It has a beautiful uniform light hazel color, a shade that also extends to the gills that are rather sparse and spaced between them, and the stem, long and thin, surprisingly brittle when twisted, which earns it the common name of "gambesecche".

One of its most fascinating peculiarities is its intense and very pleasant aroma, which recalls the aroma of almonds  and which, together with its sweet and delicate flavor, makes it one of the most prized and sought-after mushrooms. The cap is excellent for preparing soups, side dishes and condiments. However, it is preferable not to use it in overly complex recipes, which could cover its delicate flavor. Another peculiarity of this mushroom is its ability to return to being as freshly picked once rehydrated, even after being dried.

However, it is important to be careful when collecting this mushroom, especially if you are not very experienced, as it can be confused with small poisonous mushrooms, such as some species of the Inocybe and Lepiota genera.

7. Giant Puffball

The giant puffball also known as Calvatia gigantea or Calvatia maxima, can be found mainly from spring to autumn. It grows in meadows, pastures, fields and edges of woods, preferring soils rich in organic substances and well drained. It is known for its extraordinary size, being able to reach diameters of 30-50 cm or more, and weigh several kilograms. It has a round or oval shape, similar to a large ball: the external surface is smooth and white when the mushroom is young, then becoming light brown or yellowish with age.

The inner flesh is white and firm in young specimens, but turns into a brown, sporous mass as the mushroom matures: for this reason it is advisable to eat it when it is young, with the inner flesh still white and firm. It can be sliced ​​and cooked in various ways, such as grilled, fried or added to soups and stews. It is important to avoid overly mature mushrooms with flesh that is starting to turn brown and porous.

8. Good Egg

Amanita caesarea, also known as the good egg, is a species much appreciated in the kitchen: it usually grows from spring to autumn, and is very renowned for its delicate flavour and its characteristic appearance, and is considered a delicacy by many cooking enthusiasts and mushroom pickers. Its cap, initially globular, gradually opens up until it becomes convex and finally flat, reaching a diameter that can vary from 6 to 20 centimeters. The surface is smooth and shiny, with a finely striated margin; the flesh is white, firm and compact, but surprisingly yellow under the cuticle of the cap and at the base of the stem, a characteristic that adds further charm to this mushroom. The gills are bright yellow, free and dense, while the stem, also bright yellow, is cylindrical, robust and fibrous and sometimes thickened at the base. It can reach a height of 8-15 centimeters, with a thickness of 2-3 centimeters, and has a distinctive membranous ring and a broad white volva at the base.

It can be grilled, fried or added to sauces and risottos: cooking intensifies its flavor, maintaining its pleasantly firm consistency; but it is also excellent raw, in salads, after being cut into thin strips. A particularly tasty way to prepare it is to stuff the cap with a filling of cheeses, aromatic herbs and breadcrumbs, and then bake it in the oven.