Inedible mushrooms

Chaga (Inonotus obliquus) is a parasitic birch fungus forming black, charcoal-like sclerotia with orange interiors, valued in traditional teas and supplements but offering mixed, still-unproven health benefits and carrying risks such as high oxalate content and overharvesting concerns.

The tawny funnel (Paralepista flaccida) is a common autumn mushroom in Northern Hemisphere woodlands, forming distinctive fairy rings with its funnel-shaped, tawny caps and sweet scent. Though technically edible, its poor flavor, thin flesh, and similarity to toxic lookalikes like Paralepistopsis amoenolens make it best left uneaten.

Russula nobilis, commonly called the Beechwood Sickener, is a basidiomycete fungus that forms symbiotic relationships with beech trees. It appears in late summer to autumn and is recognized by its vivid red cap, white gills, and chalk-like stem. While visually appealing, its acrid taste signals inedibility. 

Pholiota squarrosa, commonly known as the shaggy scalycap, is a distinctive mushroom species recognized for its scaly appearance and clustered growth habits. While some historical accounts treated it as edible, evidence leans toward classifying it as inedible or potentially toxic, especially when consumed with alcohol.

Tylopilus felleus, commonly called the bitter bolete, is a widespread mushroom in the bolete family known for its striking appearance but avoided due to its intense bitterness. It forms mycorrhizal associations with trees in deciduous and coniferous woodlands across Europe, Asia, and North America.