Autumn: Our Favorite Season at Foodsporen
If there’s one season we hold close to our hearts at Foodsporen, it’s autumn. Mushrooms appear everywhere, pushing through moss, bark and fallen leaves; and we couldn’t be happier.
In this blog, we’re taking you into the forest with us. We’ll show you how to recognize special species, explore edible mushrooms and their flavors, and help you see nature with fresh eyes.
At Foodsporen we do not only love our mushroom supplements, such as Lion's Mane or Reishi, but we also love all mushrooms that occur in our own country.
Recognizing and respecting mushrooms in the wild
Everywhere; in wood, moss and soil, mycelium weaves its threads: an underground network connecting trees, plants and even mosses. From this hidden web, fruiting bodies appear. Mushrooms. Once you learn to look, you start seeing them everywhere. On fallen logs, between leaves, along old forest paths.
A few beloved and remarkable appearances:
- Porcelain fungus (Oudemansiella mucida)
One of the most beautiful of all: white, glossy and translucent like porcelain. It grows high on dead beech trunks, often in small clusters. When the rain falls, it shines like a tiny lantern among the leaves. - Shaggy inkcap (Coprinus comatus)
Recognizable by its tall, shaggy cap. As it ages, it slowly dissolves into black ink, a fascinating display symbolizing impermanence. - Amethyst deceiver (Laccaria amethystina)
A small jewel in the moss. Its purple color looks almost unreal, as if it stepped straight out of a fairytale. Not dangerous, but too rare to pick; a mushroom to admire quietly. - Porcini (Boletus edulis)
Found near beech and oak trees, often in groups. Thick stem, brown cap, white pores. Not without reason the king of the forest. - Chanterelle (Cantharellus cibarius)
Light yellow, trumpet-shaped, with a spicy, apricot-like scent. Grows in moss-rich deciduous forests, especially in late summer and early autumn. - Oyster mushroom (Pleurotus ostreatus)
Forms shell-like clusters on dead beech and poplar trunks. - Chicken of the woods (Laetiporus sulphureus)
A striking orange-yellow mushroom growing in layered shelves, often on oak or willow. Its firm texture and savory flavor resemble chicken, earning it the nickname “chicken of the woods.” A rare appearance, but a joy to spot. It can be found from May to October, so its season is coming to an end. - Wood blewit (Lepista nuda)
With its deep lilac color, a beautiful sight. Found on rich, humus soil, often near conifers.
Red with white spots - Fly Agaric
And then there is the fly agaric, the iconic red mushroom with white spots, Amanita muscaria. This is the favorite of Mart Stoffele, founder and owner of Foodsporen:
“The Amanita muscaria is iconic, no mushroom captures the imagination the way this one does. She looks stunning, and there is so much folklore behind her, which I love. All over the world sheappears in myths and stories: as a symbol of enchantment, transformation and the border between worlds.
Some researchers believe that the ‘wine’ in the Bible was not ordinary wine but Soma, a sacred brew made from the fly agaric. This drink was said to bring expanded awareness, and some think the miracles, such as Jesus walking on water, symbolized the visionary state this mushroom evokes.
Of course, this beautiful mushroom is officially classified as toxic, but as a mushroom nerd I love preparing her the right way — and when done correctly, she is actually a very medicinal mushroom.''
The fly agaric often grows in so-called fairy rings. A fairy ring forms when the underground mycelium of the mushroom expands evenly in all directions. Each year it grows a little further, while the older parts in the center die off. The fruiting bodies — the mushrooms we see — appear in a perfect circle.
These rings can be decades old and sometimes meters wide. In old folklore, people believed these were places where elves danced or witches held their rituals.
Not all mushrooms grow in such formations:
- Rings appear in species with radially expanding mycelium, such as fly agarics or fairy ring mushrooms.
- Clusters form in wood-decaying species, such as oyster mushrooms and chicken of the woods, which grow from one food source.
- Solitary specimens occur in species that grow alone or are only temporarily connected to a tree.
Autumn on your plate: the edible treasures of the forest
Porcini (Boletus edulis)
Where: Deciduous and conifer forests, especially near beech, oak andspruce.
Flavor: Rich, nutty, meaty; beloved in risotto or fried in butter.
Season: At its peak now (end of October). The autumn king
Chanterelle (Cantharellus cibarius)
Where: Mossy deciduous forests and forest edges.
Flavor: Spicy and lightly peppery, with a hint of apricot.
Season: Still easy to find after rain, especially in southern regions.
Oyster mushroom (Pleurotus ostreatus)
Where: On dead beech and poplar trunks, often in clusters.
Flavor: Soft, meaty, full of umami.
Season: Appears in large numbers now and often lasts through February.
Wood blewit (Lepista nuda)
Where: On rich forest soil in deciduous and conifer forests.
Flavor: Subtly fruity, with a touch of anise.
Season: Loves the cold; this is the beginning of its season.
Hedgehog mushroom (Hydnum repandum)
Where: On sandy soil under oak and beech.
Flavor: Mild and nutty, delicious fried with salt and garlic.
Season: At its peak after wet weather.
Field mushroom (Agaricus campestris)
Where: In open grasslands and meadows, sometimes even in parks.
Flavor: Classic mushroom aroma, slightly sweeter than cultivated varieties.
Season: Visible until late October, especially after rain.
Beech mushroom (Hypsizygus tessulatus)
Where: On dead or weakened beech trees, often in clusters.
Flavor: Delicate in taste, firm in texture, popular in Asian cuisine.
Season: Common in moist forests now.
About foraging mushrooms yourself
Foraging rules differ greatly around the world. In some regions, picking small amounts for personal use is permitted; in others, it is strictly forbidden to protect fragile ecosystems in the Netherlands. Always check the guidelines for your local forests, parks or nature reserves.
In the Netherlands, the rule is strict: observing is allowed, harvesting is not. In most nature reserves this is prohibited to protect the delicate ecosystem.
Our neighboring countries take a different approach. In many forests in Belgium, foraging for personal use is allowed, usually up to about 1 to 2 kilos per person per day. In Germany, foraging for personal consumption is permitted under the Handstraußprinzip, the “bouquet principle”: you may take a small “bouquet” from nature as long as it does not cause harm.
Outside Europe, regulations vary widely depending on the country, land ownership and conservation priorities. Many countries provide clear information online or at trail entry points. Always check local rules before harvesting.
Sustainable foraging means:
- Only take species that are abundant.
- Never remove an entire group; always leave some behind so the species can reproduce.
- Use a knife and do not pull mushrooms from the ground, so the mycelium remains intact.'
- Take only what you need.
- Use a basket to carry mushrooms. This keeps them airy, prevents damage and spreads spores along the way. If you don’t have a basket, use a paper or cloth bag — never plastic, as mushrooms will spoil quickly inside.
Tips for spotting mushrooms yourself
Would you like to search for mushrooms yourself?
- Go early: morning dew makes mushrooms easier to spot.
- The days after rainfall are the best moment to search; fruiting bodies often rise overnight.
- Stay on paths as much as possible to protect the mycelium beneath the soil.
- Pay attention to trees: many species grow in symbiosis with specific tree species.
- Use your nose: some mushrooms, like the chanterelle, are recognizable by their scent.
- With a field guide or an app such as ObsIdentify, you can easily determine what you’ve found and contribute to citizen science by sharing observations.
A lesson from nature
Mushrooms remind us that nothing in nature exists on its own. They connect trees, plants and people into one breathing whole.
What decays is reborn. What seems old gains new meaning.
And perhaps that is the true richness of autumn:
''Seeing that everything constantly changes, yet nothing ever truly disappears.
Whether you harvest or simply observe, the essence remains the same. Wonder,
respect and a deep awareness that we are part of one living system.''
Mush love 🍄,
Team Foodsporen