Here we'll detail some of the more common and fairly easy to identify edible mushrooms of Alabama and the Southeast. While this list is nowhere near exhaustive we will be avoiding those edible mushrooms that aren't known for being good, growing in number sufficient for a meal, or easily mistaken for a toxic look-a-like. Each section will provide detailed identification characteristics that are critical for positive identification and safe consumption of wild-foraged mushrooms. Remember that if you aren't 100% in your identification to a minimum of genus level, you shouldn't eat it. You should use sources outside of this page for confirmation, this is just a guide! Also remember that almost all wild-foraged mushrooms require cooking to break down the chitin that make up the organism's cell walls (otherwise you're on a collision course for the toilet). For more information on general edibility and edibility testing follow the button below.
This wide range of genera will have pores on the underside of the cap. They will usually be terrestrial in growth and have a wide range of flavors and textures to pique your culinary interests.