My mushroom experience is very limited, however due to some recently popping up in my yard I've been doing some reseach. From what I have read, there are hundreds of mushroom varieties, making a positive identification very complicated. From everything I've seen though, color (esp oranges and reds) in mushrooms is not good- seems a lot of the poisonous varieties are colored. Also, their common place of growth can be inconsequential (e.g. the woods), because sometimes even if you have a lawn, an old rotting piece of wood under the ground can be a starting ground for mushroom fungus that will eventually sprout to the surface. On the other hand, I've only just begun learning, so don't take my word for it-- I would just suggest that you avoid eating them and not let any pets around them either (since they sometimes lack common sense when it comes to mushrooms- hence my own sudden interest in them). Here are some websites I found helpful: http://www.naturallist.com/fungipoi.htm http://www.conservation.state.mo.us/nathis/mushrooms/mushroom/

I use this recipe from the Hungry Girl. I love it. Stuffed 'n Squashed Mushroom Foil Pack 2011 Hungry Girl. All Rights Reserved. yield: 2 servings Level: Easy Ingredients 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1 zucchini, ends removed, finely diced 2 large portabella mushrooms, stems chopped and reserved 1 teaspoon finely chopped onion 1/2 teaspoon chopped garlic 1/8 teaspoon salt Dash ground thyme Black pepper 1/2 tablespoon reduced-fat Parmesan-style grated topping Directions Preheat the oven to 375 degrees F. In a bowl, combine cheese wedges, zucchini, chopped mushroom stems, onion, garlic, salt, and thyme. Add pepper, to taste. Mix until smooth. Set aside. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps-there will be a lot, so pack it in! Sprinkle with grated topping. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place the baking sheet in the oven and bake for 23 to 25 minutes, until mushrooms are tender. Allow the packet to cool for a few minutes, and then cut it to release steam before opening it entirely. (Careful-steam will be hot.) If you like, season with additional salt and thyme, to taste. Enjoy! PER SERVING (1/2 of recipe, 1 large stuffed mushroom): 90 calories, 2.5g fat, 400mg sodium, 10g carbs, 3g fiber, 4g sugars, 6.5g protein Linda

From your picture, the beds have some woody waste in them - that's good. The fungi inside are breaking that stuff down - that's good, too. You won't be able to dig the fungi up, and don't try. The mushrooms - well, I don't know the type or name, but they look like ones that will disappear quickly on their own. If you're worried, pick them and toss them in the compost - or just knock them over, they usually decompose very quickly.

I asked my mother-in-law for her mushroom soup recipe that she makes for Christmas. It is delicious. However, it uses a variety of wild mushrooms and makes a lot. I wonder if I could make with my cremimis. I will cut it in half. Taste would be different. But how bad could it be? Even though it's summer, I still like soup.8 tablespoons (1 stick) butter, room temperature2 cups sliced celery1 cup sliced shallots1 chopped leek or small onion3 garlic cloves, minced3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced crimini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4½ ounces) 1 oz dried porcini mushrooms, reconstituted in 2 cup boiling water½ cup dry white wine1 cup dry Sherry ½ cup all purpose flour8 cups homemade chicken stock or canned low-salt chicken broth½ cup whipping cream Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes. Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve