Mushrooms come in a variety of colors, and yellow mushrooms are some of the most common and recognizable. There are many different types and species of yellow mushrooms, ranging from edible to poisonous. This article will explore some of the most common types of yellow mushrooms and provide tips for identification.
Chanterelle
One of the most popular edible yellow mushrooms is the chanterelle mushroom. Chanterelles are trumpet-shaped mushrooms with wavy caps that are often bright yellow or gold in color. They have a fruity fragrance and peppery flavor and are highly sought after for cooking. The most common chanterelle found in North America is the golden chanterelle (Cantharellus cibarius).
Some key identification features of chanterelles include:
- Trumpet-shaped caps 2-8 inches wide
- Bright yellow to golden color
- Smooth underside (gills, not pores)
- Forking ridgelines on the underside
- Fruity apricot aroma
Chicken of the Woods
Chicken of the woods (Laetiporus sulphureus) is another popular edible yellow mushroom. As the name suggests, it has a texture similar to chicken when cooked. Chicken of the woods grows in shelflike clusters on decaying wood, most commonly on oak trees. The caps have bright yellow-orange colors that fade as the mushroom ages.
Identification features include:
- Bright yellow-orange caps 2-10 inches across
- Growing in shelflike clusters on wood
- Velvety texture on top, pores underneath
- Tender texture when fresh
Sulfur Shelf
The sulfur shelf mushroom (Laetiporus sulphureus) is a distinctive fungus that grows in overlapping shelves on logs, stumps, and dead trees. It has bright yellow-orange caps that become bracket-like. The pores on the underside are tiny and yellowish.
To identify sulfur shelf mushrooms:
- Look for shelflike overlapping clusters on wood
- Caps are bright yellow-orange fading to pale yellow
- Pores are tiny and yellowish in color
- Texture is smooth and brittle
Sulfur shelf is edible when young but can be bitter. It is often used decoratively for its unique shelving appearance.
Yellow Oyster Mushroom
The yellow oyster mushroom (Pleurotus citrinopileatus) is an edible oyster variety that is bright lemon yellow in color. It has a clustered shape with wavy caps and decurrent gills. Yellow oysters have a mild, sweet flavor.
To identify yellow oysters:
- Look for clustered yellow caps 2-8 inches wide
- Gills run down the stem
- Color is bright lemon yellow
- Often found growing on stumps or logs
Golden Chanterelle Lookalikes
The golden chanterelle is a prized edible mushroom, but there are some dangerous lookalikes to be aware of:
| Mushroom | Description | Difference from Chanterelle |
|---|---|---|
| Jack O’Lantern | Bright orange cap with true gills rather than ridges. Grows in clusters at the base of trees. | Jack O’Lanterns have true gills instead of chanterelle’s ridges and forking pattern. |
| False Chanterelle | Yellow-orange mushroom with a vase-like shape. Grows on the ground in forests. | False chanterelle lacks the trumpet/vase shape of true chanterelles. |
Identifying Poisonous Yellow Mushrooms
While many yellow mushrooms are edible, some poisonous species also have yellow caps. Here are a few to watch out for:
- Yellow Amanitas – Amanita mushrooms are some of the most toxic. Yellow variants like A. flavoconia have yellow caps and white gills.
- European gypsy – These have yellow caps and distinct black dots on the stems. They can cause gastrointestinal issues.
- False parasol – Chlorophyllum molybdites have yellow-green caps with green gills and cause vomiting and diarrhea.
Picking Yellow Wild Mushrooms
Here are some tips for responsibly foraging yellow mushrooms:
- Make a positive identification – get an experienced mushroom hunter to verify edible varieties.
- Pick mushrooms selectively – don’t uproot the stem and only pick a few from each cluster.
- Use a mesh bag for collecting – this allows spores to drop and propagate more mushrooms.
- Don’t pick old mushrooms – go for young, fresh ones for the best flavor and texture.
- Clean up after picking – don’t leave trash or trampled vegetation behind.
Cooking with Yellow Mushrooms
Yellow oyster, chanterelle, chicken of the woods and other edible varieties can be prepared in many ways. Here are some cooking ideas:
- Sauté – Quickly cook in olive oil or butter over high heat to sear and intensify flavor.
- Grill – Brush caps with oil and grill a few minutes on each side.
- Roast – Toss in oil, salt and pepper and roast at 400°F for 15-20 minutes.
- Soup – Simmer chopped mushrooms in broth with herbs and cream.
- Risotto – Sauté mushrooms and fold into Arborio rice with Parmesan.
The rich umami flavor of yellow mushrooms enhances meats, vegetables, eggs and more. Always cook mushrooms thoroughly as undercooked mushrooms can cause digestive upset.
Conclusion
With their distinct bright caps, yellow mushrooms stand out in the forest and in the kitchen. Getting to know common edible and poisonous yellow varieties helps mushroom hunters stay safe. Proper identification, careful harvesting and thorough cooking allows mushroom lovers to enjoy the culinary pleasures of yellow mushrooms.
