Odor: Anise
Clitocybe odora var. pacifica - Anise-scented Clitocybe
ODOR strongly fragrant anise-like, at least when fresh. TASTE anise. EDIBILITY yes, best used as flavoring agent because of strong taste. (Arora).
HABITAT scattered or in groups in woods, (Arora), gregarious or cespitose (tufted) under conifers, (Bigelow).
Most books recommend the collection of this fungus for drying and grinding to a powder for use as a condiment or a spice. Dried Aniseed Toadstools go well with fish and give a lift to many soups. In Spain it is used to flavour creams and ice-creams. In Italy the fresh fungus is typically used to flavour pasta sauces. In Britain it has been dried and used as a spice for many centuries.
Odor: Coconut
Lactarius glyciosmus - Coconut Milkcap
Lactarius glyciosmus is a drab little mushroom, but two things make it pretty easy to identify: it is mycorrhizal with birch and alder, and it smells like coconuts. NAME ORIGIN means 'sweet-smelling'. Edible.
Odor: Curry
Lactarius camphoratus - Curry Milkcap
ODOR fragrant in both fresh and dried condition, (Hesler), mild at first, but as it ages and dries or when cooked strongly of curry powder, (Phillips), like fenugreek when dried (Schalkwijk-Barendsen), curry, burnt sugar or chicory (like aquifluus), (Kibby). Can be used dried as a seasoning (Phillips). Dried and powdered it is used in Germany as a flavoring.
Odor: Almonds
Marasmius oreades - Fairy Ring Mushroom
ODOR agreeable (Arora), of cyanide or chlorine, (Desjardin), pleasant to almondlike (Phillips). TASTE mild (Desjardin), pleasant (Phillips). EDIBILITY delicious, discard stems, but make sure it is not Clitocybe dealbata (see similar), (Arora), adverse reactions in individuals have been recorded (Phillips). HABITAT gregarious in grass, usually in arcs or fairy rings, (Arora), scattered to gregarious in grassy areas, often growing in fairy rings in lawns, (Desjardin).
Odor: Sage
Hygrophorus eburneus - Ivory Wax-cap
ODOR mild (Arora, Hesler), faint but pleasant (Phillips), strong sage odor which lingers on the fingers (Lincoff(1)). TASTE mild (Hesler), mild but pleasant (Phillips), sage (Lincoff(1)). EDIBILITY yes (Arora). HABITAT scattered to gregarious or tufted on ground under hardwoods or conifers, (Arora), on soil, mostly in coniferous woods, thickets, and grassy areas, (Hesler).
Odor: Orange, fruity
Clitocybe nuda - Blewit
ODOR faintly fragrant when fresh (like frozen orange juice), (Arora), pleasant, faintly fragrant, (Bigelow). EDIBILITY yes, popular, (Arora), slightly poisonous raw, (Lincoff(1)). HABITAT "scattered to gregarious, often in rings or arcs - in woods, brush, gardens, compost piles, i.e., wherever there is organic debris", (Arora), solitary, gregarious or cespitose (tufted), in humus under hardwoods, under conifers, on decaying vegetable matter or near trash piles and compost heaps, in meadows, on lawns, in orchards, (Bigelow).
Odor: Watermelon rind or cucumber
Polyporus squamosus - Dryad's saddle
http://mushroom-collecting.com/mushroomdryad.html
The aroma is very distinctive smelling much like watermelon rind. When spring comes around and I can't find morels, I am always glad to find some dryad's saddle to take home. It has been much maligned as an edible of little value but I beg to differ. It is all about understanding how to pick and cook it. These grow on various very dead hardwoods (especially elm) mostly in May or June but occasionally later. A tree lying on the ground is your best bet. Occasionally the may be on a living tree but they seem to prefer very dead wood. Wet areas seem to produce more. These are quite common and one of only a few decent edibles you will find at this time of year. It is nice to find when morel hunting is frustrating. These will be found in the same places each year until the wood is consumed. These have been called just edible by some and poor by others. They can be quite good though. My rules are that they need to be young, the pore layer needs to be very thin (1/16 in. or less is likely to be good), and most importantly your knife needs to be able to pass through it very easily. Whatever the knife cuts easily is likely to be good. Sometimes just the outer edges are usable but nice tender ones can be found.
Tempura frying will retain some of this "watermelon" character. Sautéing or pan frying is a good way too. Slice them thin and cook them hard and fast. Overcooking will create toughness. I have tried drying them. They come out as very white, crunchy chips that are pleasant to eat dry. They retained more of that unique smell than I expected. I have made a powder with them but have not tried cooking with it yet but it looks and smells good. The microwave produced something you could make shoes with. I have had pretty good luck with tough ones though. I cooked them and put them in the blender with chicken stock blending until they were the consistency of a smoothie and then made mushroom soup. Really very good and not like any other. Nothing else tastes or smells like this mushroom. It is really very good when prepared correctly. I could easily identify it by the smell with my eyes closed.
Reported near Portland. More common in the NE US.
Odor: Apricots
Polyporus alveolaris - Yellow-Gilled Russula
Russula claroflava - Yellow Swamp Russula
…has a mild taste with an apricot-like odor
Odor: Crushed geraniums
Russula pelargonia - no common name
- from http://mushroomhobby.com/Gallery/Russula/Russula%20pelargonia/index.htm
This is one of the most distinctive Russula species on the basis of its strong and peculiar odor of geranium flowers.
Odor: Fruity (faint)
Russula olivacea - no common name
- from http://www.mushroomslook.com/p/228/russula-olivacea
Taste is hazelnut. Note that Russula emetica also has a fruity odor but tastes very hot and bitter and has a red cap. Russula fragilis also smells fruit and tastes very acrid.
Odor: Danish Butter Cookies
Agaricus augustus - The Prince
http://mushroomobserver.org/56082?q=uywI
Smells like the Danish butter cookies that come in the blue tins!
Wikipedia says "The mushroom's odour is strong and nutty, of anise or almonds, which can be associated with the presence of benzaldehyde and benzyl alcohol. Its taste has been described as not distinctive."
http://mushroomobserver.org/114154?q=uz81
Smelled of anise.
Odor:Tomato leaves
Clitocybe candicans
http://mushroomobserver.org/89023
Odor:Iris
Clitocybe irina
http://www.wildmanstevebrill.com/Mushrooms.Folder/Iris-scented%20Clitocybe.html
