Spring Mushrooms: Seasonal Species and Foraging Safety
By Palina Balcevič, MSc in Biological Sciences
Which mushrooms can you find in spring? This seasonal overview introduces spring-fruiting species, including oysters, morels, and spring king boletes, with notes on habitat and timing. Fruiting varies by region, weather, and elevation, and some listed species can also appear at other times of year.
One word of caution before we begin: this article can introduce you to spring mushrooms, but it cannot identify a specimen for the table. Never eat a wild mushroom based on a photograph, this site, or an identification app alone. Have it confirmed by a qualified local expert, and contact a poison center immediately if an unidentified mushroom may have been eaten (NSW Health).
Spring mushrooms that grow on wood
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 oak trees, and sometimes on fallen trunks and large branches.
It's also worth noting other species in the genus Pleurotus, such as Pleurotus pulmonarius and Pleurotus citrinopileatus.
From April onward, depending on local conditions, you may find young fruiting bodies of chicken-of-the-woods (Laetiporus sulphureus). This mushroom gets its name from its chicken-like flavor when cooked. It should not be consumed raw. Caution is still essential, 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.
Spring mushrooms in grass and wood chips
The peak fruiting season for shaggy ink cap (Coprinus comatus) typically occurs in autumn, but you may encounter these mushrooms in spring 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 found sporadically worldwide, but predominantly in North America. Spring 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.
Spring king bolete
Those residing in the western part of North America may find one of the few spring species in the genus Boletus, spring king bolete (Boletus rex-veris), particularly intriguing. It's both edible and exceptionally flavorful. The spring king bolete was previously considered a subspecies of the popular Boletus edulis, but recent research has revealed it to be a distinct species.
Morels and false morels
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 species 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 best-known among them. This mushroom is typically found in early spring, inhabiting forests, gardens, yards, and occasionally recently burned areas.
The most dangerous look-alike is Gyromitra esculenta. It contains gyromitrin and can cause severe, occasionally fatal poisoning. Traditional preparation methods do not make it a safe choice for this guide. Color may offer a clue, but it is neither the first nor a reliable standalone test: both false and true morels vary in color. The surface of Gyromitra esculenta is commonly brain-like, with rounded convolutions, while a true morel has a more regular honeycomb of pits and ridges. Experts also examine the cap's attachment and the mushroom's interior; no single feature in a photograph can confirm that it is safe (clinical review; US Forest Service guide).
False morels such as Verpa bohemica can also resemble true morels. Some consider this species edible after proper cooking, but it is toxic when raw. It's better to exercise caution and avoid consuming it altogether. Moreover, even after proper cooking, its flavor doesn't match that of true morels. One distinguishing feature is that the cap of Verpa bohemica hangs freely, whereas in true morels, it is partially or fully attached to the stem.
