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Tawny Funnel

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Tawny Funnel

Edible

Edible
Autumn

Autumn
Summer

Summer

A very common mushroom to find in Autumn but the taste lets it down. If anybody can make them taste good, please let us know!

Mushroom Type
Common Names Tawny Funnel (EN), Twmffat / Twndish Melyngoch (CY), Gąsówka Rudawa (PL), Rozsdasárga Tölcsérgomba (HU)
Scientific Name Paralepista flaccida
Synonyms Clitocybe flaccida, Lepista flaccida
Season Start Jul
Season End Nov
Average Mushroom height (CM) 10
Average Cap width (CM) 10

Mushroom Image

Please note that each and every mushroom you come across may vary in appearance to these photos.

Cap

Cap

Tawny-buff-yellow in colour with thin flesh. Funnel shaped with an inrolled margin and quite often low points around the edges.


Gills

Gills

Very decurrent and crowded. White-yellow, lighter than the cap.


Stem

Stem

Lighter in colour than the cap with a ‘woolly’ base.


Flesh

Flesh

Thin and pale cream-tan.


Habitat

Habitat

Most woodland. Can grow individually or in rings.

Possible Confusion

The Common Funnel (Infundibulicybe gibba) which is paler but both are edible.


Spore Print

Spore Print

White-cream. Subglobose. You should scrape your spores into a small pile to get an accurate spore colour.

Taste / Smell

Not great, has a bit of a citrus acidic flavour.

Frequency

Common.

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COMMENTS

8 responses to “Tawny Funnel”

  1. Terry Jones avatar
    Terry Jones

    I have several on my lawn which fit this description perfectly except that the top surface of them is blue like mouldy bread , all of them from first appearing. Do you know why that would be ?

    Reply
    1. Eric Biggane avatar
      Eric Biggane

      It could be another fungus growing on them but without seeing them, I couldn’t say.

      Reply
  2. cyrilyn avatar
    cyrilyn

    Has anyone got any recipe suggestions for these?

    Reply
  3. Claire Doble avatar
    Claire Doble

    Contrary to what WildFoodUk say, I find these genuinely tasty!!
    Just picked half a pound from a big fairy ring on the Harewood Estate near Leeds and fried gently in just butter and a dash of oil (no garlic should be added as it’s a mild but definite nutty mushroomy taste).
    On toast keep it simple to appreciate them. Plus they are pretty easy to ID with no evil looky likeys. Unless you count the false chanterelle which isn’t deadly anyway and is much more orange rather than buff.

    Reply
    1. Eric Biggane avatar
      Eric Biggane

      I’m pleased you find them tasty, they are so prevalent when they fruit it seems a waste not to use them. I think I have become a bit mushroom selective (snobby!) about what mushrooms I eat as I get to try most of the tastiest mushrooms that come out each year but everybody’s tastes are different so they are worth trying.

      Reply
  4. Liz R avatar
    Liz R

    I agree with Claire, I found these recently, sliced and fried in butter until crispy and they were delicious, they have that slightly salty flavour that Oysters have, I went back to pick more and have now dried some.

    Reply
    1. Jana Joanna Richart avatar
      Jana Joanna Richart

      yes I am also one of those who needs to try everything..I did not find anything bad with the taste – a bit of pepper on top of the fried one goes a long way 😉

      Reply
  5. Yiannis Eleftheriou avatar
    Yiannis Eleftheriou

    Gently fried then crack an egg or two, salt and pepper! Delicious

    Reply

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