The mushroom season in Iceland started early this year, at the beginning of July, almost three weeks earlier than usual. One forager in Kjarnaskógur in Akureyri even cooked mushrooms for the first time this year on 25 June. The warm weather in May is a likely cause of this. The most popular months for picking mushrooms in Iceland are August and September.

In recent decades, Icelanders have started to cook with wild mushrooms. Before, they were not a traditional food in Iceland, except for in Skagafjörður, where mushroom soup with whey was made. 

But how to go mushroom hunting in Iceland? Being sure of which mushrooms are edible is essential to avoid toxins, some edible mushrooms are easy to confuse with toxic ones, so going with an experienced mushroom forager is recommended. A container for newly picked wild mushrooms could be e.g. an empty milk carton. A pocket knife and a cloth can come in handy to clean the mushrooms of dirt or damages. Usually, the younger mushrooms are the best ones to pick and older ones are more prone to attract worms.

Mushrooms are sensitive to pollution although it varies by type of mushrooms, but generally it is advisable to avoid foraging where there is a lot of traffic as well as where pesticides have been used. The best conditions to pick mushrooms is in dry weather, a few days after rain, but when the surface is dry. 

Knowing which mushrooms are edible is key to successful mushroom hunting. There are around 700 types of basidiomycetes in Iceland, most of which are not edible, which can be due to toxicity or just bad taste. Three examples of poisonous mushrooms in Iceland are fly agarics (the red hat with white dots, aka Super Mario mushrooms), frosty funnel mushrooms (snow white colored), and brown roll-rim (big grey-brown with a flat hat). But which wild mushrooms in Iceland are edible? Read on to learn more.

Edible wild mushrooms in Iceland

Below we cover examples of edible mushrooms that can be found in Iceland.

Larch bolete

As the name implies, larch mushrooms can be found under and around larch trees. Their cap is bright yellow, darkening to burnt orange on older specimens and 6-9 cm in diameter. It is an excellent mushroom to eat, ideally picked when young. For older larch mushrooms, cut the stem away so that the bright yellow flesh becomes visible. They often grow in large quantities in young larch forests.

They hold a lot of water and need drying to get proper flavour and texture. When the liquid is out, they shrink to a much tinier version. They should be cooked before consumption.

Penny bun

The penny bun is fat and delicious with a cap that looks like a crusty, well-baked bun. It is in demand in the food industry and can weigh over one kilogram when ripe. Their average height is 25 cm. Penny buns are commonly used in soups after being dried. The best time to pick them is a few days after rain.

Penny buns prefer woodland with oak, birch and beech. They are common in forests of West Iceland and several other locations around the country, in birch forests and pine forests.

Birch bolete

Grows alongside birch trees, as the name suggests and is very common. It is not as firm and tasty as the best boletes, but an easy mushroom to identify and find for beginners. The cap is smooth and hemispherical in the early lifecycle but flattens with age. It has varying shades of brown and is sticky when wet. The flesh is white, unchanging when cut or turning a bit pink but turns black when cooked.

Slippery jack

A slimy topped mushroom that is common in pine plantations. The cap is 5-12 cm long and 2-3 cm in diameter. The flesh is white and sometimes with a red or purple flush towards the base. The slimy skin on the cap can cause adverse reactions for some people and is therefore ideally removed before cooking, should be easy to flip off with a knife. It is best to pick this mushroom early in its lifecycle.

Suede bolete

Not a common mushroom but grows in some forests and heathlands. Often hard to identify, it is a member of the Xerocomus genus that can vary in color, from dark brown to tan to yellow and even red. The surface is finely hairy or smooth as it ages and can crack to reveal a yellow or white flesh. Its taste is sharp and acidic.

Grisette

Grows in forests and snow valleys in mountainous areas. Gray or grayish brown species with a flesh that is white throughout and not changing when sliced. The cap is gray or brownish, 5 to 10 cm in diameter, and has furrows around the edge. Although it is not poisonous, it is easy to confuse it with poisonous species of Amanita.

Meadow mushroom

The cap is white but can turn grey or brown and the texture can be scaly or smooth. The meadow mushroom grows in pasture, meadows, lawns, on road verges and in parks. It can be confused with the toxic yellow stainer.

The taste is mushroomy but it should be cooked before consumption.

Shaggy mane

Common in inhabited areas and alongside roads where it often grows in colonies. Relatively easy to recognize. It can grow alone or in clusters, lines or fairy rings. The flesh is white throughout and soft. They should be prepared soon after being collected as the black areas tend to turn bitter quickly.

Yellow russula

Primarily grows in old birch forests, more specifically in damp ground beneath birch. It is an ideal edible mushroom with a mild and slightly sweet taste. Blends well with other mushrooms when cooked. It has pale ochre-yellow gills and is almost impossible to confuse with other members of the Russula genus due to its distinguishing features: pure yellow cap and flesh that greys slowly when cut. 

Sautéed with onions and garlic, these fungi are highly regarded by people who enjoy eating wild mushrooms. They can be served with meat dishes; alternatively they make tasty omelette fillings and can be used in mushroom soups or stews.

Shrimp russula

Grows in tussocky grounds and forests around Iceland. Can be eaten raw. The cap can be smooth maroon, dark brown or olive but not red. The stalk is white with localized pink blush. The flesh is white and snaps firmly. Young shrimp russulas are mild and great for stuffing and broiling while middle-aged mushrooms have a hint of shrimp taste and work well as a substitute for mild meat or seafood.

How to store wild mushrooms?

Wild mushrooms should be washed well after being picked as they can easily get spoiled otherwise. The lowest part of the stem should be cut away, dirt brushed off and damages cut out from the cap. Optionally, you could cut the mushrooms in two halves from the bottom up to check the internal condition. 

There are two primary ways to store wild mushrooms: freezing and drying. Freezing is the most common and convenient method. Slice the mushrooms and warm them on a pan or in a pot, maybe with a bit of water to get them boiling. The liquid should vaporize on the pan, then you cool them down and freeze them in containers or plastic bags, divided into portions sufficient for a meal. Mushrooms can be stored frozen for months. Drying is another option where the mushrooms are first sliced and then spread on a cheesecloth or a rack. They need to be completely dry (or crunchy) before putting them in for storage. They can be stored in airtight glass jars. 

How to use wild mushrooms?

Wild mushrooms can be used in various ways, including frying them on a pan with butter or serving them with meat, fish or other vegetables. They are ideal for various stews, in the oven as well as in soups and sauces. Some mushrooms are good on pizzas. Cooking them is usually the way to go. Salt and pepper can elevate their taste but should be used sparingly to avoid overpowering the actual mushroom taste.