Spring is not just a time of blooming flowers and awakening nature; it's also an opportune moment to delve into the captivating world of mushrooms. While many associate mushroom foraging with the autumn months, spring offers its own array of edible treasures waiting to be discovered. Some edible mushrooms can be found year-round, while others have a brief and fleeting season that shouldn't be missed. So seize the chance to explore and harvest these seasonal delights before they disappear.

The oyster mushroom (Pleurotus ostreatus) is an excellent edible fungus and is available for harvesting year-round. It is commonly found on dying or dead standing deciduous broadleaf trees, particularly beech and oaks, and sometimes on fallen trunks and large branches.

It's also worth noting other species of the Pleurotus genus, such as Pleurotus pulmonarius and Pleurotus citrinopileatus.

From April onwards, you can start harvesting young fruiting bodies of chicken-of-the-woods (Laetiporus sulphureus). This mushroom earned its name due to its chicken-like taste when cooked. It should not be consumed raw. Additionally, caution is advised as it can be mistaken for some inedible species (such as L. huroniensis, L. gilbertsonii, Meripilus giganteus), and specimens growing on yew wood should be avoided, as this plant is toxic to humans and many animals.

The peak fruiting season for shaggy ink cap (Coprinus comatus) typically occurs in autumn, but you may encounter them now as well. It's important to note that only young, unblemished fruiting bodies should be harvested. Additionally, they do not store well even in the refrigerator, so they should be cooked immediately after harvesting.

Wine cap stropharia (Stropharia rugosoannulata) is sporadically found worldwide, but predominantly in North America. Now is the prime time for seeking and gathering these mushrooms. Interestingly, they are often found growing on wood chips commonly used to mulch flower beds.

Those residing in the western part of North America may find one of the few spring species of the Boletus genus, spring king bolete (Boletus rex-veris), particularly intriguing. It's both edible and exceptionally flavorful. Previously considered a subspecies of the popular Boletus edulis, recent research has revealed them to be distinct species.

And of course, when it comes to spring mushrooms, it's essential to mention morels and false morels. If you're not an experienced mushroom forager, exercise caution and consider avoiding them, as identifying edible varieties requires expertise. Additionally, even edible species must never be consumed raw; they require thorough cooking, and only young fruiting bodies should be collected.

Morchella esculenta, or common morel, is the most renowned and popular among them. This mushroom is typically found in early spring, inhabiting forests, gardens, yards, and occasionally recently burnt areas.

The most dangerous doppelganger is Gyromitra esculenta. This mushroom is fatally poisonous when consumed raw. While some believe that culinary preparation removes toxins, numerous studies have shown otherwise, with the mushroom remaining toxic and unsafe for consumption. Distinguishing it from the true morel can be done firstly by its color - dark brown. Secondly, the surface of Gyromitra esculenta resembles a brain with rounded convolutions, while the true morel's surface is more angular, forming numerous folds and crevices, resembling a sponge or honeycomb.

Additionally, false morels such as Verpa bohemica can also resemble true morels. Some consider them edible after proper cooking, but in their raw state, they are toxic. It's better to exercise caution and avoid consuming them altogether. Moreover, even with expert cooking, their flavor doesn't match up to that of true morels. They can be distinguished in this way: Verpa bohemica's cap hangs freely, whereas in true morels, it is partially or fully attached to the stem.