 | | English Name: Common Puffball | | Norwegian Name: Vorterøyksopp | | Latin Name: Lycoperdon perlatum | | Found these last fall. In Norway, all puffballs which are white and marshmellowy inside are edible, but not considered very worthwhile as they are very mild in taste. I have read that they are good for soups. My books say that the best way to preserve these is to make a dish with them and freeze the whole meal. | |
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| | English Name: Puffball | | Norwegian Name: stilkrøyksopp | | Latin Name: | | I found a patch of these puffballs growing near the local mall, and picked them for soup. The rule of thumb for Norwegian puffballs is if they are white inside, they are edible..if they have begun to go green or grey or black...let them be! They are either too old or poisonous. | |
 | | English Name: | | Norwegian Name: kremler | | Latin Name: Div . Russula | | There are many different members of this mushroom family, and they are hard to distinguish. In Norway, there is a rule of thumb which applies to this family and ONLY this family of mushrooms: If you take a bit of it on your tongue and it's mild, then it's okay to eat...but if it's bitter or stings it should NOT be eaten. I don't know if this rule thumb works on all species of this family occurring in other countries so don't take chances! Someone in my town applied this rule to ALL wild mushrooms and ended up with kidney failure a week after 'licking' one to taste it! Check your local books and contact local experts to find out what's edible and what isn't! | |
 | | English Name: Hedgehog fungus | | Norwegian Name: piggsopp | | Latin Name: | | A tasty mushroom and one of what's called the '6 safe' mushrooms here as they are very recognizable by their 'hairs' on the undersides. A smaller, reddish type of hedgehog fungus is also common here, Both are edible. | |
 | | English Name: Orange Peel fungus | | Norwegian Name: oransjebeger sopp | | Latin Name: | | These are a little old to be good specimines, but I thought I'd include them anyway. They are edible, but used more for decorations than for sustinance. | |
 | | English Name: shaggy ink mushroom | | Norwegian Name: matblekksopp | | Latin Name: | | I suddenly found 1.5 kg(3.3 lbs) of this mushroom one day, but discovered the hard way what happens if you don't act extremely quickly! The word ink is part of it's name because of the inky coloring given off by this mushroom as it ages and as it sits after picking....while it's not harmful to eat it after they begin to turn inky, it's not too appetizing a sight! | |
 | | English Name: Black Morel | | Norwegian Name: Spismorkel | | Latin Name: Morchella elata/Morchélla cónica | | These were a suprise to me when I found them growing in flower beds with bark in them. As it turns out, they are relatively rare in nature here, but with the increased use of bark in gardens are becoming more common. However, very few people realize they are not only edible, but of gourmet quality! All the more for me then! | |
 | | English Name: | | Norwegian Name: sand morkel | | Latin Name: | | Here's one you really don't want to pick! In norway, the name suggests it's in the same family as the black morel(spis morkel), but in fact it is a member of a group of fungi called 'false morels'. These mushrooms are highly poisonous and are best avoided, although in some scandinavian cultures, especially Finland, it is considered a delicasy. It must, however, be boiled several times, throwing out the water after each blanching in order to remove the toxic substances...one of which is something a kin to rocket fuel! | |
