Yellow edible mushrooms catch the eye, but which ones are safe to eat?
This guide covers beginner-friendly yellow mushrooms you can forage in the UK, plus tips on how to identify, cook, and enjoy them. Whether you’re a curious cook, wild food enthusiast, or just starting out with foraging, this list has what you need to forage confidently and safely.
Let’s go! 💛
Mushroom Foraging Safety Tips
- Cross-reference 3 reliable sources Use books and websites with lots of photos and detailed descriptions.
- Go with an expert if you’re unsure—mushroom ID mistakes can be serious.
- Spore prints and stem checks help confirm identity.
- Avoid mushrooms growing on yew
- Most wild mushrooms should not be eaten raw; many species are only edible when cooked.
1. Chicken of the Woods (Laetiporus sulphureus)
This gorgeous mushroom grows in large, bright yellow shelves on the sides of trees, often oaks or willows. Its texture is meaty, and it tastes very like chicken—hence the name. Found from late spring to early autumn, it’s a favourite among foragers. Always cook thoroughly, as some people may get an upset stomach from eating it raw or undercooked. Never pick it from yew trees, as it may absorb toxins or get needles stuck inside it.
2. Golden Chanterelle (Cantharellus cibarius)
Golden chanterelles are among the most sought-after edible wild mushrooms. They grow in mossy woodland and have a fruity, apricot-like scent. Their golden-yellow colour, wavy caps, and ridged (not true gilled) undersides help identify them. These mushrooms sauté beautifully in butter and are rich in flavour. They usually appear in summer and early autumn.
3. Winter Chanterelles (Craterellus tubaeformis)
Also known as Trumpet Chanterelles, Yellowfoot or Yellowlegs, Winter Chanterelles are small but flavourful mushrooms with yellowish stalks and funnel-shaped brown caps. They appear from late autumn into early winter, often growing in large groups in damp conifer woods. Their hollow stems and delicate, wavy caps make them easy to recognise once you’ve met them in person. These mushrooms have a rich, earthy flavour that shines in stews, risottos, and soups. They dry beautifully, too—keeping their aroma and deepening in taste over time.
4. Yellow Morel (Morchella esculenta)
A prized find for any forager, the yellow morel has a honeycomb cap that’s instantly recognisable. Found in spring, often near ash trees or disturbed ground, it’s a gourmet favourite with an earthy, nutty flavour. It must be cooked before eating, as raw morels are mildly toxic. They’re rare and shouldn’t be overharvested.
5. Witch’s Butter (Tremella mesenterica)
This jelly-like mushroom grows on dead wood, often in the winter. Bright yellow and brain-like, it’s more interesting than tasty. It doesn’t have much flavour but is edible and can be used to thicken soups. It’s often added to dishes for its odd texture rather than its taste. Watch out: some similar jelly fungi are not edible.
6. Butter Cap (Collybia butyracea var. asema)
Although not strikingly yellow, this mushroom sometimes has a buttery-yellow cap and a soft, greasy feel—hence the name. Found in leaf litter under conifers, usually in autumn, it’s considered edible but not especially flavourful. It’s a good mushroom for beginners to learn, as it’s widely distributed and not easily confused with anything dangerous. It can bulk out stews or stir-fries nicely.
7. Orange Birch Bolete (Leccinum versipelle)
This mushroom often has a cap that ranges from orange to yellow-orange. It grows in mycorrhizal association with birch trees and has a sturdy stem with small dark flecks. Found in summer and autumn, it’s edible when well-cooked, although the flesh turns black during cooking. It’s not the most flavourful bolete, but it’s a safe and satisfying find.
8. Common Yellow Russula (Russula ochroleuca)
This mushroom has a pale to mustard-yellow cap and grows in mixed woodlands throughout summer and autumn. While it’s not considered one of the tastier russulas, it is edible. Its firm texture makes it good for stir-fries or drying. Test a piece raw on the tongue—it should taste mild or slightly peppery. A hot or bitter flavour suggests it is instead one of the inedible or toxic russulas.
9. Velvet Bolete (Suillus variegatus)
This bolete has a yellow-brown to mustard-coloured cap with a velvety texture and yellow pores. It’s usually found under pine trees from late summer into autumn. While not the most delicious of the boletes (some people consider it to have a “metallic” taste), it’s edible and often found in quantity. Best peeled before cooking, as the skin can be slimy and bitter.
10. Golden Waxcap (Hygrocybe chlorophana)
Also known as the lemon waxcap, this beautiful mushroom is found in unimproved grasslands, especially old meadows and churchyards. Its cap is slimy when wet and glows a deep lemon-yellow. It’s considered edible but not widely collected due to its rarity and conservation concerns. If found in abundance (which is unusual), it’s best used gently sautéed or added to creamy sauces.
11. Yellow Fieldcap (Bolbitius titubans)
The Yellow Fieldcap is a small, egg-yolk yellow mushroom that often pops up in grass, compost, or on rotting straw. It has a delicate, slimy cap when fresh, and fades to pale tan as it ages. Though technically edible, it’s so insubstantial and short-lived that it’s rarely collected. It’s better admired than eaten—especially since it can be confused with less friendly lookalikes. A fun find for beginners, but not one for the frying pan.
I hope you are enjoying this list of yellow edible mushrooms, keep reading to learn more 😊
12. Wood Hedgehog Mushroom (Hydnum repandum)
This chunky, pale yellow to buff mushroom is known for the “teeth” under its cap instead of gills1. It grows in mixed woodlands from late summer to autumn and is a favourite among foragers. Its firm texture and slightly nutty taste work well in most savoury dishes. Best of all, it’s easy to identify and has few dangerous lookalikes. Give it a gentle brush to remove the spines before cooking.
13. Honey Fungus (Armillaria mellea and others)
Honey Fungus grows in clusters on stumps, roots, or dead wood, and has a yellow to honey-brown cap with a ring on the stem. It’s edible when well-cooked, but can cause stomach upset if eaten raw or undercooked. Some species in this group are considered better than others, so many foragers avoid it unless they’re very confident. It’s also a serious tree pathogen—so never plant anything where it’s been growing. If you do pick it, always cook thoroughly and try just a small amount first.
14. Golden Spindles (Clavulinopsis fusiformis)
This coral fungus grows in tufts on grassland and looks like bright yellow fingers sticking out of the ground2. It’s considered edible, though not widely eaten due to its small size and slightly rubbery texture. If picked, it can be used as a garnish or tossed into stir-fries for a pop of colour.
15. Larch Bolete (Suillus grevillei)
Very similar to Slippery Jack but associated with larch trees, this mushroom has a bright orange-yellow cap and a ring on the stem. It’s edible and quite popular in Eastern Europe. Like other Suillus species, it’s best cooked with the skin peeled and is lovely in creamy sauces or pickled.
16. Yellow Swamp Brittlegill (Russula claroflava)
The Yellow Swamp Brittlegill is a cheerful, golden-yellow mushroom that stands out in damp birch woods and mossy clearings. Its cap is usually a rich egg-yolk yellow, with pale cream gills and a brittle white stem. This mushroom appears from summer into early autumn and prefers soggy, peaty soil. It’s one of the tastier brittlegills, with a mild, nutty flavour and firm texture that’s lovely when pan-fried. Like all russulas, it’s important to identify it carefully—some lookalikes can cause upset stomachs.
Cooking Yellow Mushrooms
Yellow mushrooms like chanterelles and Chicken of the Woods shine with simple prep. A gentle wipe or brush (not a wash) preserves texture. Try:
- Sautéing in butter with garlic and thyme.
- Adding to risottos or creamy pasta.
- Drying yellowfoot or morels for winter use.
- Frying golden oysters until crisp.
Their flavours vary from delicate and fruity to rich and meaty, so experiment to see what you like best.
Growing Yellow Edible Mushrooms
Golden Oyster Mushroom (Pleurotus citrinopileatus)
This cultivated mushroom is less common in the wild UK scene but popular at growers’ markets. Its bright yellow cap and delicate structure make it a visual and culinary delight. With a subtle nuttiness and a tendency to crisp up beautifully when pan-fried, golden oysters are easy to love. If you grow your own mushrooms, this species is a great one to try.
Golden Enoki (Cultivated Form of Flammulina velutipes)
The wild enoki mushroom found in the UK is often brown or white, but the cultivated golden version has a soft yellow colour. It’s common in Asian cuisine and easily grown at home or bought from Asian supermarkets. Golden enoki have a crunchy texture and mild flavour, making them perfect for soups, ramen, and stir-fries. Always cook thoroughly to remove any potential toxins.
Yellow Mushrooms to Avoid
Some yellow mushrooms are pretty but poisonous.
Sulphur Tuft (Hypholoma fasciculare) – Not Edible!
This is an important lookalike to know. The sulphur tuft is yellow, grows in clusters on dead wood, and can look tempting—but it’s toxic. Its bitterness and possible symptoms (vomiting, diarrhoea, cramps) make it a mushroom to learn well, so you don’t confuse it with edible species. One key identifier: its gills turn greenish-black with age.
Yellow Knight (Tricholoma equestre) – Once Eaten, Now Avoided
Once considered a delicacy in some parts of Europe, the Yellow Knight has been linked to cases of serious muscle damage when eaten in large quantities or over several days. It’s yellowish and grows in sandy soils under pine trees. Though not technically poisonous in small amounts, it’s now generally not recommended for eating. Best admired, not harvested.
Alongside Sulphur Tuft and Yellow Knight, others to watch out for include:
- Jack-o’-lantern (Omphalotus illudens) – Not in the UK, but notable abroad.
- False Chanterelle (Hygrophoropsis aurantiaca) – Often confused with real chanterelles, but causes stomach upsets.
If in doubt—leave it out!
Want to learn more?
At The School of Wild Medicine, we have lots of posts about wild mushrooms to help you learn:
Wild Edible Mushrooms: 15 Hidden Treasures To Forage And Feast On
References
- Wood Hedgehog by First Nature ↩︎
- Golden Spindles by Nature Spot ↩︎
Yellow Edible Mushrooms: Final Thoughts
I hope this guide to yellow edible mushrooms has inspired you to explore the woods with fresh eyes (and a basket in hand).
What’s your favourite yellow edible mushroom?
Wishing you joyful walks, safe foraging, and plenty of golden, tasty finds! 💛
