Mushrooms of Luxembourg: edible, inedible, and how to avoid mistakes when foraging
This article looks at the mushrooms that you can eat and the ones that you can't. Find out how to spot safe mushrooms, avoid dangerous lookalikes, understand the rules around picking mushrooms, and discover rare protected mushrooms — all in one easy-to-use guide for people who love mushrooms and are interested in nature.
Luxembourg, covered by vast forests, is famous for its variety of mushrooms. Every year, from late summer until autumn (especially after rains when the sun comes out), dozens of mushroom species appear in the forests. For many residents and visitors, "silent hunting" has become a hobby, but it is important to remember safety.
Among the forest treasures, there are both excellent edible mushrooms and deadly poisonous lookalikes. In this article, we will tell you about the most common mushrooms in Luxembourg and the neighboring regions (Grand Est, Saar, Wallonia), how to identify them, which ones can safely be placed in your basket, and which ones should be avoided. We will also touch on rare and protected species, and at the end, we will look at the mushroom foraging rules in Luxembourg.
Common edible mushrooms
Luxembourg's forests are rich in delicious and valuable mushrooms. Below is an overview of the most commonly encountered edible species, their appearance, habitat, and seasonality. Note: even edible mushrooms have poisonous “lookalikes,” so we will describe the typical mistakes made when foraging.
King Bolete (Boletus edulis) – edible
The King Bolete is the "king" of forest mushrooms. It has a convex, pillow-like cap of chestnut-brown color, usually 10-20 cm in diameter (sometimes up to 30 cm). The underside of the cap is tube-like (not gills!), white in young mushrooms, turning yellowish-green later. The stem is barrel-shaped, thick (up to 10 cm in diameter), light-colored with a white mesh pattern at the top. The flesh is dense, white, and has a pleasant "mushroom" aroma.
Forms mycorrhiza with trees, growing in both deciduous and coniferous forests across Europe, including Luxembourg. It is found in groups or singly from June to October, especially after warm rains.
One of the most valuable and tasty mushrooms; it can be eaten fresh, dried, or pickled.
The inedible Bitter Bolete (Tylopilus felleus) – a tube-like mushroom with a pinkish-brown hue in its pores and a bitter taste; the poisonous "Satan's Bolete" (Rubroboletus satanas) – has red pores and often a reddish stem, rarely encountered but causing severe stomach upset. Fortunately, the King Bolete is easy to distinguish: its flesh is white and does not change color when cut, with a pleasant smell, while poisonous bolete mushrooms usually have red or blueing flesh and an unpleasant smell. The rule for beginners is not to pick tube mushrooms with brightly red pores or blueing spots to avoid mistakes.
Chanterelle (Cantharellus cibarius) – edible
Chanterelles are bright yellow or orange, funnel-shaped mushrooms with wavy edges. The cap has a diameter of 3–10 cm, is concave in the center, and the edges are irregular. The underside, instead of true gills, is covered with branching folds that slope smoothly onto the stem. The stem is thick, the same color as the cap, and merges with it without a clear transition. The flesh is firm, brittle, with a characteristic fruity aroma (some say it smells like apricots).
Chanterelles form mycorrhiza with trees and most often grow in mixed or deciduous forests under oak, beech, and occasionally under conifers (pine, spruce) on acidic soils. In Luxembourg and its surroundings, the first chanterelles appear in June, with abundant fruiting in July–September, and even in warm autumn, they can be found in October and November. They grow in groups, typically in "bucketful" harvests after rain.
One of the most popular edible mushrooms – with a pleasant slightly peppery taste, they are not prone to maggots. They are great for frying, stewing, or pickling.
Real chanterelles lack gills, so the main lookalike is the False Chanterelle (Hygrophoropsis aurantiaca). The False Chanterelle is orange but has thin, frequent gills and a darker, reddish hue. It is considered conditionally edible or inedible (it can cause digestive upset in large amounts) and lacks the fruity aroma. A more dangerous lookalike is the Olive Omphalotus (Omphalotus olearius), also known as the "Jack-o'-lantern" mushroom (for its ability to glow in the dark). It grows in clusters on oak and beech stumps and is poisonous, causing severe stomach poisoning.
Fortunately, the Omphalotus is rare in our region, and the main difference is that it grows on wood in large clusters, while chanterelles grow on the ground in scattered patches. The golden rule is to only pick chanterelles you are absolutely sure about; in any case of doubt, it is better to leave the mushroom in the forest.
Oak Bolete (Boletus erythropus, also Neoboletus luridiformis) – edible (conditionally)
This member of the bolete family is commonly found in beech and coniferous forests of Luxembourg. The cap is 5–15 cm, semi-spherical, brown-olive or brownish. The stem is thick, rusty brown with small dots. The tube layer is yellow in youth, later turning orange-red. The flesh turns blue quickly when cut.The oak bolete grows in similar conditions to the King Bolete – under oak, beech, spruce, often on mossy soil. It appears in summer, with fruiting continuing into autumn.
Considered a good conditionally edible mushroom but requires thorough cooking. Raw or poorly cooked oak boletes can cause mild poisoning (vomiting, diarrhea). When properly prepared, oak boletes are delicious, with a taste similar to the King Bolete.
Due to the reddish pores, it is sometimes confused with poisonous "blueing" boletes (such as the Satan's Bolete). The oak bolete differs because its flesh turns blue and then slowly fades back to light, while the Satan's Bolete turns blue and then red. Additionally, the Satan's Bolete has a paler cap and a reddish stem. In case of doubt, it is better not to risk it and focus on more characteristic mushrooms.
Autumn Mushroom (Armillaria mellea) – edible (conditionally)
Autumn mushrooms are a group of species that grow in large families on stumps, fallen trees, and tree roots. The caps are honey-brown, 3–10 cm in diameter, often with dark scales. The stem is thin (up to 1 cm), with a ring-like membrane beneath the cap; at the base, it is dark and woolly, often merging with the stems of "siblings."
Found everywhere in Luxembourg’s forests, especially in old clearings, at the edges – on oak, beech stumps, and less frequently on conifers. This parasitic mushroom causes "white rot" of wood. It appears in autumn, usually in waves in September–October, and can be collected until the first frost.
A popular conditionally edible mushroom. Young "clusters" of caps, boiled and fried, are very tasty. However, it is important: autumn mushrooms contain thermolabile toxins, so they should never be eaten raw. They require boiling for 10–15 minutes before frying or pickling. The broth should be discarded, and the mushrooms should be washed before consumption. Without this preparation, autumn mushrooms can cause serious stomach upset.
Autumn mushrooms have a deadly poisonous lookalike – the Gallery Mushroom (Galerina marginata), also known as the "false autumn mushroom." This small brownish mushroom grows on decaying wood and stumps, looks similar to the autumn mushroom, but lacks a ring on the stem, and its spore print is rust-brown (while the autumn mushroom's is white). The Gallery Mushroom contains the same deadly toxins as the Death Cap. Fortunately, the Gallery Mushroom is usually much smaller and grows singly or in small clusters. Advice: Only collect autumn mushrooms if you are confident in identifying them and see the characteristic ring on the stem. In doubtful cases, it is better not to collect mushrooms from stumps at all – your health is worth more.
Green Russula (Russula virescens) and Edible Russula (Russula vesca) – edible
Russulas are among the most common mushrooms in our forests. Among them are both inedible (burning-hot) and tasty species. Two reliable edible species are the Green Russula (green cap with spots, white stem) and the Edible Russula (brown-pink cap, white stem). Both have brittle white flesh, which is not bitter.
Russulas grow in various forests – coniferous and deciduous – from summer to autumn. The Green Russula prefers oak and beech forests, appearing in July–September. The Edible Russula is found in mixed forests, often at the edges, from June to October.
These Russulas earned their name because they can be fried, salted, or pickled. Their taste is mild, nutty (especially the Green Russula). Many other types of Russulas are also edible after soaking (for example, the blue-yellow Russula R. cyanoxantha – one of the tastiest, which in France is called "charcoal" for its gray-purple cap color).
Among Russulas, there are no deadly poisonous ones, but there are inedible ones (such as the Burning Russula R. emetica with a bright red cap, which causes vomiting). Beginners should avoid bright red Russulas – they are often bitter or weakly poisonous. It is also important to distinguish Russulas from the Death Cap (the Death Cap has a volva – a "bag" at the base of the stem, and a ring, while Russulas do not). In general, Russulas are safe as long as they are not bitter in taste – every Russula you collect should be tasted at the tip of your tongue: burning ones immediately cause a peppery sensation and cannot be eaten.
Hydnum Repandum – edible
Hydnum, also known as "hedgehog" or "pestritsa," is an interesting mushroom with spines on the underside of the cap. The cap is 5–12 cm in diameter, convex, irregularly shaped, light ochre or cream in color. The stem is eccentric, sturdy. Where gills would be, there are dense soft white "spines" (small spikes), which is why the mushroom is named.
Hydnums grow in deciduous and coniferous forests (more often under beech and spruce), preferring a mossy layer. They fruit in groups from August to October. In Luxembourg, they are quite common in old beech forests on calcareous soils.
A first-class edible mushroom. The flesh is dense and does not fall apart when cooked. The taste is nutty, with a slight bitterness that disappears when boiled. Hydnums are great for roasting and pickling.
Hydnum has virtually no dangerous lookalikes – the presence of spines distinguishes it from all gilled and tube mushrooms. Sometimes inexperienced mushroom pickers confuse it with chanterelles (due to the color), but chanterelles have folds, not spines. There is also an orange variety of Hydnum (Hydnum rufescens) – it is smaller and more brightly colored, but also edible. In general, Hydnum is a "safe" mushroom for beginners, and it is hard to mistake it for anything poisonous.
Common poisonous mushrooms
There are many mushrooms in the forests that are not suitable for consumption and can cause poisoning. Here, we will list the most common inedible and poisonous species that mushroom pickers should be cautious of. Some of these mushrooms can cause fatal poisoning from just one bite – therefore, identifying these mushrooms is vital. We will also indicate which edible mushrooms they are most often confused with.
Fly Agaric (Amanita muscaria)
Probably the most recognizable poisonous mushroom, with its bright red cap and white spots. It is often found in coniferous and birch forests of Luxembourg, appearing in late summer and autumn. This mushroom contains toxic psychoactive substances (muscimol, ibotenic acid), which cause hallucinations, coordination disorders, nausea, and vomiting. Despite its fame, Fly Agaric is rarely fatal, but poisoning with it is very unpleasant. In some cultures, it was consumed after special soaking, but this is dangerous – raw Fly Agarics are poisonous.
Never try bright red Fly Agarics. A close relative – the Panther Amanita (Amanita pantherina), colored brownish with white spots, is rarer but even more dangerous: it contains the same toxins and can cause severe poisoning with delirium and convulsions.
The Panther Amanita grows in beech forests at the end of summer. It is distinguished by the white volva at its base and the absence of "reddish" hues – beginners should simply avoid both of these Amanitas.
Death Cap (Amanita phalloides) – The most dangerous mushroom in Luxembourg
This unremarkable pale green or yellowish-gray mushroom with white gills and a volva at the base of the stem grows in deciduous forests (under oak, beech, birch) from July to October, often found in the same locations as the King Bolete or champignons. The Death Cap contains amatoxins – toxins that destroy the liver.
90% of fatal mushroom poisonings worldwide are associated with it. Moreover, the toxin is not destroyed by boiling or drying. Even one cap can be fatal for an adult. The first symptoms (vomiting, diarrhea, pain) appear 6–24 hours later, followed by a false improvement, but after a couple of days, acute liver failure develops, often leading to death.
Reasons for poisoning: The Death Cap is most often mistaken for edible champignons or green mushrooms. The main difference is that the Death Cap has white gills and spores, while champignon gills turn pink and darken to chocolate brown. The Death Cap also has a volva at the base (champignons do not). It is sometimes confused with Green Russula or young Fly Agarics (for example, Caesar’s mushroom – Amanita caesarea, which is rare in our area).
Never take a gilled mushroom with white gills and a volva at the base of the stem!
If you see a "wrapper" or bulb at the base of the stem – be cautious. Young Death Caps often emerge from this wrapper like champignons from an "egg," but champignons lack a volva. In the slightest doubt, it is better to destroy the mushroom on the spot to prevent anyone from eating it. The Death Cap is a rare case when even experienced mushroom pickers check their harvests several times, as the price of a mistake is life.
False Honey Fungus (Galerina marginata)
The previously mentioned deadly poisonous Galerina deserves special attention. It grows on decaying stumps and wood, has a brown-honey cap with a diameter of 2–5 cm, and a thin stem without a ring. It often appears in autumn, simultaneously with true honey mushrooms, which is why it is sometimes collected by mistake. Galerina contains the same toxins as the Death Cap and is just as deadly. It can be distinguished from edible honey mushrooms by the absence of a ring on the stem and its growth pattern: Galerina typically fruits singly or in small groups, while honey mushrooms grow in dense "families."
All small brown mushrooms on stumps without a clear ring should be considered suspicious. It is better to check them twice than risk poisoning.
Poisonous Webcaps (Genus Cortinarius)
In European forests, especially coniferous ones, there are inconspicuous brown-red webcaps, some of which contain a special toxin called orellanine, which affects the kidneys. The most well-known are the Orange-Red Webcap (Cortinarius rubellus) and the Beautiful Webcap (Cortinarius orellanus). They are not very eye-catching: small (cap 3–6 cm), reddish-brown, with rusty-brown gills. The danger is that they can be mistaken for some edible mushrooms.
There are known cases where webcaps were mistakenly identified as chanterelles or trumpet mushrooms due to their red color, which led to severe poisoning. Symptoms do not appear immediately but after a few days: initially, headaches, nausea, followed by acute kidney damage – up to the need for dialysis.
Beginners should avoid taking any reddish-brown gilled mushrooms, except well-known ones (like chanterelles and Hydnum, which, by the way, are not gilled). Webcaps have remnants of a "web" (partial veil) under the cap – this feature can help distinguish them if you look carefully.
In general, it is better to avoid them altogether. Experts recommend not eating any webcaps, even conditionally edible ones, due to identification difficulties and the presence of deadly poisonous species.
Bitter Bolete (Tylopilus felleus)
The previously mentioned inedible lookalike of the King Bolete. It is not poisonous but has such a bitter taste that just one of them can ruin an entire pot of stew. It is distinguished by a pinkish tint to its tubes and a mesh pattern on the stem near the base.
Sometimes beginners don't pay attention and pick "white boletes" with pink pores – the result is a bitter taste in the mouth for hours. Fortunately, the Bitter Bolete is not dangerous to health, but it is important to keep it in mind.
Yellow Amanita (Amanita citrina)
This is also known as the "False Death Cap." It is pale yellow, with a club-shaped volva and smells like raw potatoes. It is commonly found in mixed forests. This mushroom is not deadly but inedible (the taste is unpleasant and may cause poisoning). It could be dangerous for inexperienced pickers because they often mistake it for a champignon or an edible white mushroom. The difference is the volva at the base of the stem, white gills, and the smell of raw potatoes.
White and pale yellow Amanitas should generally not be touched – the likelihood that they are either a Death Cap or a False Citrine Amanita is too high.
Yellow Mushroom (Agaricus xanthodermus)
This is a poisonous champignon, also known as the Yellow Mushroom or Yellow-Skin Agaric. It often grows in meadows, forest edges, and even in urban parks – the same places where edible champignons are collected. Outside, it looks like a regular champignon: a white cap, a stem with a ring, initially light gills, which turn pink and darken. However, when damaged (e.g., by breaking the edge of the cap), this mushroom turns yellow, especially at the base of the stem. The most obvious sign is a strong smell of carbolic acid (pheno) or ink. The Yellow Mushroom causes severe gastrointestinal distress (vomiting, diarrhea, pain). It is responsible for most champignon poisoning cases because inexperienced mushroom pickers mistake it for field or forest champignons.
How to avoid a mistake: Every champignon should be checked – cut or rub the base of the stem and smell it. If a bright yellow spot appears and there is a "pharmacy" smell – throw the mushroom away. It is worth remembering that edible champignons (field, meadow, garden, etc.) never turn yellow sharply when cut and have a pleasant smell (almond or aniseed, or just a mushroom smell). The Yellow-Skin Mushroom immediately reveals itself by its color and chemical odor.
Of course, this is not a complete list of inedible mushrooms in the region, but these are the most important ones to recognize.
General Advice
Do not pick a mushroom if you are unsure; avoid very bright or suspiciously dull mushrooms with white gills; never taste raw mushrooms (except for a light touch of the tongue to a Russula, which is safe). If you have doubts, it is better to leave the find in the forest. Every poisonous mushroom plays its role in the ecosystem and should not be destroyed unnecessarily – just don't pick it.
Rare and protected mushrooms
In Luxembourg, mushrooms are protected by law – more on this in the next section. Formally, all species are considered partially protected from collection. However, some mushrooms are so rare that they can be called "Red-Listed." Luxembourg does not yet have a National Red Book for mushrooms (distribution data is still being collected), but a few rare finds can be mentioned:
Red Clathrus (Clathrus ruber)
An exotic mushroom resembling a red lattice sphere. It grows in Southern Europe and has been recorded only twice in Luxembourg (in 2007), likely introduced artificially with decorative bark. Its appearance caused a sensation among naturalists. The mushroom is inedible (and unappealing in appearance), so it should not be touched. If you encounter one, it is better to report it to conservation organizations.
Curled Sparassis (Sparassis crispa)
A mushroom resembling a large "cauliflower" of light yellow color. It is considered rare in Luxembourg, growing in pine forests on the ground and at the roots of pines. Although Sparassis is edible and tasty, it is not recommended to collect it due to its rarity. It is included in protected species lists in several countries. If you are lucky enough to see this "cabbage mushroom" – admire it, take a photo, and let it grow.
Dame’s Macrolepiota (Macrolepiota puellaris)
A rarer relative of the familiar Grey Smoky Mushroom (or large Champignon). It is sporadically found in Luxembourg and included in regional red lists of neighboring regions. It is distinguished by small size and a habitat in old sparse forests.
Many Bracket Fungi and Other Woody Mushrooms
While growing on trees, these mushrooms play a key role in the ecosystem by decomposing wood. For example, the rare Birch Bracket Fungi (Fomitopsis betulina) or Coral Hericium (Hericium coralloides), the latter being a very striking "coral" mushroom on old beech trees, and in some countries, it is protected. If you encounter something similar – it is better not to cut it.
It should be understood that rare mushrooms suffer more from habitat destruction (old forests, sparse woodlands, certain tree species) than from mushroom pickers (since many of them are inedible). Nonetheless, the rule for mushroom pickers is: if you see an unusual mushroom that is not in your guidebook – do not touch it. It may be rare and valuable to science.
Note that neighboring regions already have "Red Lists" for mushrooms. For example, in France (Grand Est, Lorraine), rare species include some truffles, rare Amanitas (such as the Caesar’s Amanita Amanita caesarea, which is virtually not found in our latitude), various species of morrels and morels, found in limited areas, etc. In Belgium (Wallonia) and Germany (Saar), red lists of threatened macromycetes have also been published. These lists include mushrooms that have disappeared due to environmental changes and serve as a signal for the protection of forest biotopes.
In Luxembourg, all mushrooms are partially protected: what this means will be discussed next.
Mushrooms of Luxembourg: general tips and regulations
Luxembourg has laws aimed at protecting nature, and mushrooms are no exception. Since 2010, a regulation has been in place, stating that all species of mushrooms are under state protection. However, enthusiasts of "silent hunting" are allowed to collect certain common edible mushrooms in limited quantities.
Key provisions of the legislation are as follows:
Quantity limits
Species limits
Full protection in nature reserves
Protection of rare species
Responsibility
Practical tips for mushroom picking
- Cut the mushroom carefully with a knife or twist it out, and cover the hole with soil – this will protect the mycelium from drying out.
- Do not collect too young (difficult to identify) or overripe mushrooms (they ae less useful and harder to identify).
- Never pick mushrooms near busy roads or in city areas – mushrooms accumulate heavy metals and can be harmful.
- Use a woven basket for collection, not plastic bags – mushrooms breathe in the basket and don’t "rot."
- Do not destroy inedible and poisonous mushrooms! They are part of the forest, food for wild animals, and natural sanitizers. As biologists say, "Enjoy the beauty of even poisonous mushrooms."
- Inexperienced mushroom pickers are advised to carry a mushroom identification guide or, better yet, go with an experienced mentor. The Société des Naturalistes du Luxembourg (SNL) offers a consultation service – in autumn, experts will help you identify mushrooms you bring to them.
Mushrooms can be foraged safely and responsibly if done thoughtfully. Luxembourg values its mushroom wealth – the "1 kg" limit allows you to enjoy "silent hunting" without exhausting the forests. From over a thousand mushroom species growing in the country, we usually pick only dozens – those beloved and delicious ones. By recognizing them and avoiding dangerous lookalikes, you will truly enjoy autumn forest walks with a full basket and no health troubles.
Frequently Asked Questions (FAQ)
Can I legally pick mushrooms in Luxembourg?
How can I tell if a mushroom is poisonous?
What are the most dangerous mushrooms in Luxembourg?
Which edible mushrooms are safe for beginners?
Are there rare or protected mushrooms in Luxembourg?
Source: www.rtl.lu, first-nature.com, en.wikipedia.org, www.legilux.public.lu, www.naturemwelt.lu, www.snl.lu, www.first-nature.com, assets-global.website-files.com
We took photos from these sources: Wikipedia, iNaturalist, Unsplash
