Edible mushrooms

Hundreds of mushroom species growing in the wild in Finland are edible mushrooms and suitable for consumption. The total annual yield of edible mushrooms is estimated at 1,000 million kg, which amounts to an average of 50 kg/ha.

Boletes, milk-caps, golden chanterelles, trumpet chanterelles, hedgehog fungus, and sheep polypore are especially typical fare for an autumn meal. Other types of mushrooms suitable for consumption include the gypsy mushroom, horn of plenty, arched woodwax, and some species of Russula.

Finnish nature is also home to lethally poisonous species of mushrooms. Novice mushroom pickers are especially advised to avoid white mushrooms and species growing from tree stumps.  

When gathering mushrooms for the first time, it is a good idea to accompany an experienced mushroom hunter. Remember this basic rule: gather only those mushrooms you can identify as edible species without a doubt. We have more detailed information about mushroom identification available for purchase. Taking a mushroom identification course is another good way for mushroom hunters to enhance their confidence in this area.

Mushrooms can be gathered without a permit on private property as long as one does not create a disturbance or cause damage to the landowner. One may not gather mushrooms in private yards, however.

Mushroom hunting in wet weather should be avoided because wet mushrooms quickly spoil. The best type of container for mushroom gathering is a roomy basket that lets in plenty of air, keeping the mushrooms intact and dry. A plastic bag or bucket is not suitable. Mushrooms will keep well and taste their best if picked when young and in prime condition. Ideally, only one type of mushroom should be placed in the same container. The acrid milk-caps should be kept separate from mild mushrooms that can be cooked as they are.

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Only eat mushrooms when you are sure that they are not poisonous!