01 Agaricus augustus
Commonly known as "The Prince"

This mushroom is edible and highly desirable

This mushroom is identified by: The yellow-brown scaly cap,
sweet almond aroma
free gills

Mark the spot where it is found, because most patches fruit twice a year, in late spring or early summer before the typical summer draught and late summer or early fall

02 Agaricus

The species of this mushroom was not determined: Agaricus is a genus of mushrooms containing both edible and poisonous species. There are over 300 different species of Agaricus.

The genus includes the common ("button") mushroom (Agaricus bisporus) and the (Agaricus campestris) that you canh buy in most supermarkets.

03 Albatrellus

Albatrellus is a polypore fungus but they are terrestrial and have a central stem

There are 19 species of Albatrellus

04 Amanita muscaria
Also called fly agaric or
fly amanita

A poisonous mushroom
BUT some people do eat it after parboiling to remove the psychoactive poison

I would never do this and I do not recommend that you try it.

Note the small puffball looking specimen.
Do not confuse this with an edible puffball
You can tell the difference by cutting them open

Note: someone indicated that this is Amanita augusta rather than Amanita muscaria. They indicated that being old and dry it doesn't look typical for the species. Also note that Amanita augusta was previously called Amanita. franchetti.

05 Albatrellus flettii
Known as the Blue knight

Albatrellus fletti is said to be edible. However other references say that eating Albatrellus flettii is much like chewing on an old boot

06 Boletus mirabilis
Also called
the admirable bolete or
Bragger's bolete

Edible and desirable

Identified by a dark reddish-brown cap; yellow to greenish-yellow pores on the undersurface of the cap; and a reddish-brown stem with long narrow reticulations

It grows on wood

07 Chlorophyllum rhacodes
Also called:
Shaggy Parasol
In the past it was called:
"Lepiota rhacodes" or
"Macrolepiota rhacodes"

Typically grows in troops or fairy rings in disturbed ground areas like roadsides, gardens, the edges of fields

The shaggy parasol is a choice edible mushroom. However, it contains toxins which can cause gastric upsets when eaten raw or under cooked.
Furthermore some individuals show a strong allergic response to this mushroom even after cooking.

Be very careful if you choose to eat this mushroom.

08 Coltricia perennis
Known as Tiger's Eye and
Brown Funnel Polypore

This mushroom is plentiful and attractive but not edible

09 Fomitopsis pinicola
Red Banded Polypore

This mushroom is inedible due to its woody texture, but it is useful as tinder.

10 Lyophyllum decastes
Fried Chicken mushroom

This is said to be an edible mushroom

11 Gomphus clavatus
Pig's ears
Also called:
clustered chanterelle and
violet chanterelle.

This mushroom has two (or more) irregularly shaped caps thatarise from a common stem. The underside is wrinkled and purplish.

Some people eat this mushroom; however, some species of this fungus are poisonous and contain chemicals that can cause sickness.

12 Another Gomphus species
Lorelei suggests that this may be a young Gomphus floccosus. She note that Gomphus floccosus was recently transferred to Turbinellus, although not yet accepted in Index Fungorum

13 Lactarius
Species not determined

14 Lactarius deliciosus group
Also called
Saffron Milkcap There are several somewhat similar mushrooms in this group
Some are edible and delicious

Lorelei noted:
"If the specimen labeled as representing the Lactarius deliciosus group exuded orange milk, it probably is L. deterrimus (we don't have L. deliciosus in western N. American, apparently). If reddish milk, then L. rubrilacteus. HOWEVER you are safe in using 'group' here."

15 Laetiporus conifericola
Also called:
Sulphur Shelf or
Chicken of the Woods

Grows on trunk of trees. A good tree can yield up to 50 pounds of this mushroom.

Edible, but some people do have a negative reaction to this mushroom.

16 Leccinum

A species of Boletus

Their main distinguishing feature is the small, rigid projections (scabers) that give a rough texture to their stalks.

They are said to be edible for the most part. However, there are reports of poisoning after eating some members of the genus, even after thorough cooking.

17 Hypomyces lactifluorum
Lobster mushroom

This is a combination of a host mushroom and a ascomycete fungus. A parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster.

This mushroom is generally said to be edible. They have a seafood-like flavor and a firm, dense texture.

18 Mock Matsutake
(Catathelasma ventricosum)

Not a Matsutake
However, it is said to be edible with a very firm texture with mild flavor

Note Lorelei points out relative to the dark capped mushroom in the second picture
" an amanita may have smuggled itself into the Catathelasma photos -- not certain. That pileus color is awfully dark and the skirt-like veil awfully yellow and those gills awfully free, narrow, and close for Catathelamsa???

19 Chroogomphus tomentosus
Pine Spike

It recognized by its dry wooly to velvety cap and stipe, and the distant gills.

Said to be edible but probably not choice

20 Russula
Russula are common, fairly large, and brightly colored.
The name Russula means reddish.

There are 750 different species.

21 Russula brevipes
Also called:
The short-stemmed russula or
the stubby brittlegill

This mushroom is of interest in that it is the mushroom that becomes a "Lobster Mushroom".

22 Hypholoma fasciculare
Known as: The sulphur tuft or
clustered woodlover

Grows on stumps, or dead roots.

The "Sulphur Tuft" is bitter and poisonous; consuming it can cause vomiting, diarrhea and convulsions.

23 Tapinella atrotomentosa
Also called:
Paxillus atrotomentosus
velvet roll-rim or
velvet-footed pax

Recognized by the fact that the stipe is covered with velvety brown to blackish brown fuzz

Tapinella atrotomentosa mushrooms are not generally considered edible; however, there are reports that they have been used as a food source in parts of eastern Europe