Mushroom foraging

That is huge - unfortunately most of the ceps were gone where I went - either picked or deteriorated beyond edibility. I bought some fresh two weeks ago and made a fantastic soup and was hoping that I would get some more.

I'm unsure about russulas to honest - I don't know them very well at all so I am afraid to pick them. I know that they are particularly crumbly and you should avoid red ones, but I don't feel confident with them.
I'm sure there were plenty of yellow swamp russulas on my walk but I didn't have my big reference to check.

I was looking again at some of the ink caps - at my parents home there are huge numbers of coprinus micaceus, one of my books says they are inedible, however I have since found others that say they are edible - so now I'm not sure.

There are so many different kinds of russulas I don't feel confident with them either (we didn't throw those into the pot that night). The milkcap is a russula, but it's so distinctive with its saffron-coloured flesh and milk that I feel safe eating it.

The shaggy ink cap is coprinus comatus, always grows by the side of roads or tracks. It's great for the pot if you get a young specimen and can get it home quickly enough. C. Micaceus is edible as well, but you don't see many of them round here. Avoid alcohol with all coprinus, of course.

I'm sure we haven't seen the last of the ceps this year. We just need a bit more rain in the week!