Wild mushroom foraging in the UK: 5 edible mushrooms to identify this autumn

With 15,000 species of wild fungi in the UK, autumn is transformed into a treasure hunt of wild mushrooms. October is peak season for mushroom hunting – the fruiting bodies of many species flourish as the weather turns cooler and wetter.

Foraging, and wild mushroom foraging in particular, continues to be a hugely popular activity. There’s something so rewarding about spotting your first bay bolete or penny bun peeking through the ground.

But it’s worth remembering that some fungi are poisonous, just like some plants are. If you’re picking to eat, there’s no room for guesswork, do your research and arm yourself with a solid understanding of safe, edible mushrooms before heading out.

Fungi are also a vital part of the woodland ecosystem, so please don’t overdo it! Leave plenty behind for wildlife by following our top mushroom-picking tips below.

Wild mushroom picking tips

1. Minimise damage: take only enough for your consumption, stick to paths and handle fungi carefully when picking.

2. Check permissions: always check if sites allow foraging and respect rules. It is illegal to dig up or remove a plant from land without permission from the landowner or occupier. Some of our woods are sadly being over picked for wild mushrooms. Picking for commercial use is not allowed in any of our woods. On some sites we prefer you not to pick for personal use either.

3. Only pick what you can identify: fungi are notoriously difficult to identify, never consume wild mushrooms unless you are absolutely certain of their identification.

4. Leave plenty for wildlife: ensure there’s enough left for animals to consume and to ensure mushrooms can regenerate and reproduce.

5. Don't eat lots of new species at once: some people can be sensitive or have allergies.

6. Follow our sustainable foraging guidelines.

Can’t tell the difference between the deadly and the delectable? Mushroom identification is a challenge, so it's better to stick to the supermarket if you’re not sure when it comes to foraged mushrooms.

What are the best edible wild mushrooms in the UK?

Some of the easiest edible wild mushrooms to identify in the UK include bay bolete, penny bun, field mushroom, charcoal burner and beefsteak fungus. Always confirm identification before eating any wild fungi.

Its scientific name ‘badia’ means chestnut brown and refers to the colour of its cap. The common name is probably also derived from the colour of the cap, like the coat of a bay horse. It’s an excellent edible mushroom.

What it looks like: the rounded cap is 4–15cm wide and is light to dark brown, smooth and slightly sticky when wet. The flesh is white or slightly yellow. The stem is smooth and cylindrical and is streaked with the same colour as the cap. On the cap underside are small yellowish pores that bruise bluish-grey when injured or pressed.

Don’t confuse it with: it’s not that easily confused with other species except for other boletes, which are generally safe. Avoid boletes that have red colouring on the mushroom (stem, pores or cap) or if they turn vivid blue immediately after they’ve been sliced vertically with a knife.

Where to find it: look for it between August to November on the ground, or on decaying tree stumps. One mushroom can make an excellent meal for two because they are large and chunky.

How to use it: it’s better when young as the flesh is firmer. They can be eaten in the same way as the more familiar penny bun (Boletus edulis) and dried too. It’s comparable in flavour and apparently has the advantage of being less frequently infested with maggots.

Also known as ox tongue fungus, it's not difficult to see how it got its name. When young it resembles a tongue poking out of a tree trunk, and as it matures it looks more like a piece of liver! This fungus causes brown rot in trees which gives the timber a rich colour known as 'brown oak' which is sought after by furniture makers.

What it looks like: beefsteak fungus can reach a diameter of up to 25cm with a thickness of 6cm. It exudes a watery blood-like latex. The upper surface is deep red and its underside is covered in tiny pores and is a pale creamy colour that bruises deep red-brown.

Don't confuse it with: you're not likely to confuse this species with anything else.

Where to find it: it's quite a common fungus – look for it late summer to autumn close to the ground on oak trunks and stumps. You could also find it on sweet chestnut.

How to use it: when sliced, its flesh has a marbled texture a bit like braising steak and it drips red fluid that can easily be mistaken for blood. It has a strongly acidic, sour flavour and rubbery texture. Sliced very thinly, young beefsteak can be eaten raw in salads. If you're cooking chunks of it, it may take a fair bit of simmering to soften. Some foragers say it's best cooked in creamy sauce to temper its acidity.

Charcoal burner is a beautiful looking mushroom that tastes good too. It’s common in woods from summer through to autumn.

What it looks like: a firm, rounded cap 7–12 cm across. Cap colour is very variable, with violets, greys, pinks, greens and yellows, making it well camouflaged against the woodland floor. It has a thick, white stem. The gills under the cap are white, soft and flexible.

Don’t confuse it with: the fragile russula (Russula fragilis) which is also very variable in colour but is hot, bitter and inedible, and grows under broadleaved trees and conifers. If you’re not experienced in mushroom identification, the russula (also known as brittlegill) family of mushrooms can be very daunting! A few will give you a tummy upset but they are not deadly.

Where to find it: look for it on the ground in broadleaved woods, mostly beech and oak.

How to use it: excellent, firm-textured mushroom and this species is considered to be the best of the edible russulas as it doesn’t go soggy when cooked. It has a crunchy, nutty texture and a mild taste. Sautée with onions and garlic, serve with meat dishes or use for omelettes, soups and stews.

Field mushroom has declined over the years due to habitat loss caused by modern farming practices and is now quite rare in some parts of the UK.

What it looks like: a domed cap, flattening with age, up to 10cm across. White, silky skin overhangs the edge of the cap. The white stem has a small ring and tapers at the base. Deep pink gills turn brown then almost black as it matures. It smells pleasantly mushroomy.

Don’t confuse it with: the poisonous yellow stainer (Agaricus xanthodermus). It looks similar but bruises bright yellow and smells of antiseptic.

Where to find it: in short grass on lawns, parks and pastures, usually in rings.

How to use it: field mushroom is very versatile – use how you would any supermarket mushroom. Great in risottos, omelettes, soups, sauces, casseroles and with your fry up.

Penny bun is also known as porcini, porcino and cep. It’s one of the most sought-after wild mushrooms in Europe with a fine flavour and texture.

What it looks like: the cap looks like a crusty bread roll, brown and dimpled with a paler edge, 7–30 cm across. Underneath it is white with fine pores that age to yellow then turn green and spongy. The stem is thick and swollen, pale brown with a white network pattern on the upper part.

Don’t confuse it with: the similar-looking bitter bolete (Tylopilus felleus) which isn’t poisonous but tastes awful. The poisonous Devil’s bolete (Rubroboletus satanas) has a bright red stem and is very rare.

Where to find it: it grows from the ground near oak, beech, birch and coniferous trees. It prefers open ground particularly wood edges and grassy clearings.

How to use it: considered the most delicious of all wild mushrooms, it’s best when fully developed but still young. Use in any recipe but it’s amazing in risottos and omelettes. It can be sliced thinly and dried on a warm radiator or oven (with the door open to allow the moisture to escape).

UK edible mushroom overview

Bay bolete 

• Appearance 

  • Cap: light to dark brown, smooth and rounded.

  • Pore: white or slightly yellow, bruises blue-green when pressed. 

  • Stem: streaked, same colour as the cap. 

• Where to find it: on the ground or on decaying tree stumps. 

Beefsteak fungus

• Appearance 

  • Diameter: up to 25cm.

  • Cap: deep and red, tongue or liver-shaped.

  • Underside: pale creamy with tiny pores that bruises deep red-brown. 

• Where to find it: close to the ground on oak or sweet chestnut trunks and stumps. 

Charcoal burner

• Appearance 

  • Cap: colour varies between violets, greys, pinks, greens and yellows. 

  • Gill: white and soft. 

  • Stem: thick and white. 

• Where to find it: broadleaved woods, mostly beech and oak. 

Field mushroom

• Appearance 

  • Cap: white and domed. 

  • Gill: deep pink or brown/black if mature. 

  • Stem: white. 

• Where to find it: lawns, parks and pastures. Usually grows in rings.

Penny bun

• Appearance 

  • Cap: brown and dimpled. 

  • Pore: white with fine pores.

  • Stem: thick and pale brown with a white network pattern.

• Where to find it: on the ground near oak, beech, birch and coniferous trees. 

Frequently asked questions

1. How do you identify mushrooms?

Start by getting to know their distinctive characteristics such as cap shape, colour, gill structure, stem, along with their habitat preferences and growth patterns. There are plenty of resources to help, from blogs and books to online forums. Just remember to always cross-reference more than one source before making an identification.

2. How can you tell if a mushroom is edible?

The only way to know for certain is positive and exact species identification, so learning the distinctive characteristics of edible mushrooms really pays off. If you’re new to foraging, consider joining a course or workshop, or heading out with an experienced forager to learn the ropes.

3. When are mushrooms in season in the UK?

Autumn is peak season for mushroom foraging in the UK. Keep an eye out for popular edible varieties like bay bolete, beefsteak fungus, charcoal burner, field mushroom and penny bun.

4. Where can you find mushrooms?

Edible mushrooms can be found all over the UK in woodlands, grasslands and pastures. Keep in mind that different species favour different spots, so some grow close to the ground while others prefer tree trunks.

Learn to recognise rare or protected fungi, such as waxcaps, so you don’t pick them by mistake.

5. Can you eat raw mushrooms?

Not safely, in most cases. Novice foragers should cook all wild mushrooms, as only a small number are safe to eat raw.

6. How do you spot mushrooms?

Head to the right habitats, woodlands are a great bet during autumn, when wild mushrooms are at their peak. Getting familiar with where different species tend to grow will make spotting them much easier.

This blog was originally published on 29 October 2018, and was last updated on 5 October 2026, to include new information.