starting out the best thing to do is go with people who have been hunting in the area for years......eat what you can identify.
there is a corny saying amoung shroom hunters...."there are old mushroom hunters and bold mushroom hunters, there are no old bold mushroom hunters".
Several in our mycological group will eat 80 or so varieties. There are numerous that eat gyromytra (false morels).....
more power to them. Death from a mushroom can be very ugly. you get sick, you get better, 3 days later your organs start to shut down.....not a thing doctors can do about it but start transplanting.
Most chefs that cook with wild mushrooms know them. Each area of the country has different look alikes. That's where immigrants get in trouble, they eat what was wonderful in their country and is harmful here.
Kids looking for a high end up eating deadly ones.
People not sure what they are picking and cook "a mess of shrooms" can get in trouble.
Wild mushrooms are wonderful, they are a joy to find and a delight to work with.....plus mushroom hunters think your a goddess if you can make morels and cream. Climbing up the pedistal now getting ready for the morel hunt in 10 days. :bounce::chef: Secret recipe: morels, 40% cream, makers mark (or cognac, or maderia, or nothing) salt, pepper and light olive oil. I've fielded calls for years for that recipe, it's been in the paper, it's been published all over the place. What you'd think would be a no brainer is special to those that don't cook much, or bread and deep fry morels.:crazy::confused::eek:
cooking with all your senses.....