glossary of illustrated Mushrooms
>>>Coming soon!<<<

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Important disclaimer

***Please note, This is an art project and the accompanying words are for entertainment purposes and brief descriptions of my drawings only! My research has not been peer reviewed, I enjoy learning about natural science because it is a great source of inspiration for me but I am certainly not an expert or a mycologist. As we all know, some mushrooms are quite toxic so NEVER touch or ingest wild mushrooms if you are not an experienced forager! I have also included sources and links to interesting further reading if you are so inclined. OK, now that that is out of the way, on to the list!

Amethyst deceiver

(Laccaria amethystina) – The first member of the mushroom alphabet is a mushroom that has a vibrant deep purple cap and stem and is relatively  small in size, with a cap diameter that can range from 1-6 cm. The cap of the Deceiver is convex at first and flattens over time. As it ages it develops a dip in the middle of the cap which is called a navel. This mushroom can be found in coniferous and deciduous forests in Northern temperate zones but has also been found in tropical regions of South and Central America.  The Amethyst Deceiver is said to be edible but it has the tendency to absorb arsenic from the soil it grows.  It earned the moniker “deceiver” because its bright purple hue tends to fade with age, weathering and can turn a much lighter greyish shade as it dries out. This can make it more difficult to identify under different conditions and therefore it can be easily confused with other mushrooms.
Sources:
 An Anthology of Fungi by Ali Ashby and Lynne Boddy

Blue Milk Mushroom

 (Lactarius Indigo) The colour of this beautiful blue mushroom changes as it ages, as does the shape of its cap. When it is young it's colour is a deep vibrant blue and as it ages it fades to a pale blue or silvery grey. The cap, when young, is sticky and the edges are rolled up slightly. If the mushroom is broken or cut it emits a latex or "milk" which is also blue but turns green when exposed to air. This substance can stain the mushroom as well as skin and clothes. The caps are usually "zonate" which means they are marked with concentric lines. They are considered edible mushies, which is pretty exciting because there are very few natural blue foods. The colour is said to fade with cooking but breading the mushroom first can help to preserve the hue. Their flavour is reported to be umami and similar to that of a portobello. The Blue Milk mushroom is a popular food in Honduras, where it is served with eggs, and can also be found on dinner tables in Mexico, Guatemala and China. It is part of the agaric family and has a cap diameter of 5-15cm

Chanterelle 

(Canthatellus Ciabarius) Chanterelles are a very popular edible mushroom and can come in many colours including yellow, orange, red, white, blue and black, although the Gold Chanterelle is the most well known and common.  The entire mushroom is one colour, meaning the stem matches the colour of the cap. The chanterelle does not have true gills, rather raised parts that are referred to as "folds" that run part way down the length of the stem-they look a little like the gills have been melted onto the mushroom. True gills are separate from the mushroom meaning they can be easily picked or scraped off, whereas folds are part of the structure of the mushroom and cannot be separated from it. The edible Chanterelle looks very similar to the Jack-o-’lantern mushroom (which is poisonous) and the false chanterelle, one key difference between them  is that the Jack-o’-lantern and false chanterelle have true gills and the chanterelle does not. Chanterelles are high in certain vitamins and nutrients including vitamins D2, A and C. They are also a good source of protein and are said to taste a little peppery and have a flavour that is a little reminiscent of peaches and apricots. Chanterelles have many different names around the world including “lisichki”  in Russia which means little fox, awwww! The English “Chanterelle” comes from the Greek word which means vase.
Sources: Wiki, Audubon Society Mushrooms of North America pg 96, 294

An example of a Chanterelle mushroom I found on an “urban market foraging” trip to St. Lawrence Market

Death Cap

(Amanita Phalloides) Dun, dun, dun…..The death cap, as its name suggests, is a very deadly mushroom, in fact ingestion of this type of mushie accounts for 90% of mushroom related deaths! Death Caps are often found beneath oak trees, they have a cap diameter of 5-15 cm and a white cap that often has a light greenish or yellowish tinge. The stem and gills are usually white and the stem has a skirt that is the remains of the partial veil that once covered the gills. Very young ones can be mistaken for puff balls because, when they grow,  they emerge from the ground covered in a universal veil that makes them look like a little egg. As the mushie grows it emerges from the veil but evidence of the former veil results in a bulge at the base of the stem that is called a volva.  This is a key identifier for the death cap, although, since it is at the base of the stem it can be easily overlooked because it may be covered by leaves and dirt…..sneaky! The cap is round at first but flattens with age and the flesh of the cap can be peeled (which can be misleading because this is a feature of many edible mushrooms). These mushrooms contain “amatoxins” that attack the liver, kidneys and lead to eventual cell death if not treated very quickly.  Treatment can be a little tricky though because the onset of symptoms is generally delayed and may not show up for 6-24 hours after ingestion.  Another “yikes” detail is that once symptoms have started, they generally subside for a day or 2 (which can lead to the misconception that you have recovered), then the toxins are recirculated through the body again causing the organs to shut down. Even a small amount (1.1oz or half a cap) can be deadly. The toxins are “thermostable” which means that they are not broken down or reduced by cooking.

In late July an Australian woman cooked beef wellington and (allegedly) served it to her family, 3 of her guests died and the 4th needed a liver transplant. They believe there were death caps in the welly. You can read more about the case here:

https://www.cnn.com/2023/11/01/australia/australian-poison-mushroom-arrest-intl-hnk/index.html

And read a firsthand account of ingestion here:
https://nypost.com/2023/08/13/man-describes-eating-death-cap-mushrooms-after-australia-deaths/
Sources: https://www.nationalgeographic.com/environment/article/death-cap-deadly-mushroom-spreading
Wiki

Enoki

(Flammulina Filformis) - These little mushrooms are edible, grow in clusters and are gilled (awww, imagine the teeny tiny gills on a mushroom this small!). They are very popular in Japanese cooking and got their name because in the wild, they often grow at the base of the Enoki tree, or Chinese hackleberry tree.  The appearance of enoki mushrooms can differ greatly depending on whether they are wild or cultivated.  The farmed/cultivated variety is often almost completely white due to the fact that they are generally grown in darkness and are not exposed to light at all. The lack of light may also account for the small cap size of cultivated enokis.  In addition, the soil that farmed enokis are grown in is rich in CO2 which leads to a longer thinner stem.  Wild enokis have more colouration than cultivated ones (they are ochre/brown) and much thicker, shorter stems.  Enokis are also called lily mushrooms, golden needle mushrooms or velvet shank mushrooms and the fact that they often grow from September to March has also earned them the moniker “the winter fungus”.

An example of enokis I found on an “urban market foraging” trip to St. Lawrence Market

Fly Agaric

 (Amanita Muscaria)- This toadstool is probably the most archetypal mushroom; its classic red cap with white polka dots springs to the minds of many when mushrooms are mentioned (possibly partially because of Mario, Alice and Wonderland and numerous other pop culture representations). The caps of the mushrooms in this subspecies start off globe shaped and flatten with age. Caps of the Fly Agaric can be  colours other than red but, regardless of colour, they all have the white dots in common. The fly agaric is gilled and has a skirt that is a remnant of the partial veil that covers its gills as it grows.  They are  poisonous (although apparently can be eaten if cooked properly)  and have hallucinogenic properties. These mushrooms can grow to be quite large, they can reach up to 30 cm in height and can have a cap diameter of up to 20 cm.  The white dots on their caps are remnants of the universal veil which covers the mushroom in the early stages of its growth; as the mushroom grows it bursts through the egg shaped veil which encases it and little bits of this stick to the cap and make the iconic polka dots we all know so well (sometimes the dots can be washed away by the rain).  The name of the mushroom comes from the fact that this fungus can be used as a fly killer since it contains chemical properties which both attract flies and kill them. In the past it was often mixed with milk and left out as a fly trap. Oh and this mushroom is in the same family as the infamous Death Cap (dun, dun, dun), we all have that one family member……right?
For more interesting Fly Agaric facts you can check out:
https://www.google.com/amp/s/commonbynature.com/2018/09/21/top-10-facts-fly-agaric/
And for an interesting read on how this mushroom may have influenced the folklore surrounding Santa and his reindeer see this link:
https://www.salon.com/2022/12/15/the-strange-psychedelic-history-of-christmas/
And, finally, a fun video:
https://www.youtube.com/watch?v=pzsy4oJidVg

Golden Trumpet

(Xeromphalina Campanella) These beautiful, vibrant mushrooms grow in clusters on decaying wood. The lovely orange cap of this mushroom starts as convex and changes to have a decompressed center or “navel” as it ages, it can appear to be moist and its hue fades as it dries. The golden trumpet is saprobic rather than parasitic, meaning it feeds on dead trees and wood rather than on live organic matter. They can grow in condensed clusters of hundreds of mushrooms which look like glorious orange clouds on the forest floor. Their stem has little “hairs” at the base, which may be why this mushy is also known as the “fuzzy foot”
https://seasonwords.com/2021/04/19/golden-trumpets/
https://zombiemyco.com/pages/golden-trumpet-xeromphalina-campanella?srsltid=AfmBOoqpGYF0KWMPP0xhRiKVkxHFaN0Xs0ivd5GJecSmenKQXxhNQtO1

Herald of Winter

(Hygrophorus Siccipes) This mushroom is so named because it appears in late Autumn often after the first frosts of the month of October-December. It is found in coniferous forests and has a slimy yellow-green-brown cap that often has a darker spot in the centre, the colour of the cap can also become more vibrant in the frost. The gills of the Herald of Winter are yellowish/orange and are decurrent (which means they go down the stem). The stem is also slightly slimy and widens in the middle, or ring zone, often tapering at the base. It has a veil that tears easily so often it  isn’t seen.

InkCaps

(Coprinopsis Lagopus) **Trigger warning- there is discussion of aging in this blurb, proceed with caution if you are nearing a milestone birthday that is causing you to feel older than you’d like to admit**
Oh my, I am absolutely enamoured with ink caps! I chose to illustrate 2 stages of the ink cap life cycle in the mushroom alphabet because I find their life cycle so interesting that I decided it warranted a double illustration. The Ink Caps I’ve illustrated in my alpha are based on the Hare’s Foot so these are the ones I’ll be writing about but, from what I can tell, all ink caps share the same fascinating ageing process. So here goes! 
Hare’s Foot Inkcap - These mushrooms change remarkably during their life span. They start off with caps that are egg shaped and covered in a white fluffy coating (hence the name, I guess). The caps change from dome shaped to flat and eventually start to turn inside out and become a convex little translucent bowl with black “ribs” where the gills once were. I love the look of the mature hare’s foot so this is one of the stages I chose to illustrate. It looks so delicate and ethereal, almost like alien botany! It is definitely worth a google search! Even more amazing is that this entire lifecycle happens in 24 hours! It’s kind of like a visual metaphor for ageing, right? We are born plump, clumsy and robust and by our old age we have transformed into a completely unrecognisable version of our young selves; delicate, papery, translucent and fragile. Ok back to the ink cap. Somewhere along this transformative physical journey the process of deliquescence begins. Deliquescence occurs when the vapour pressure of a substance is less than the vapour pressure of the air around it and so it essentially dissolves. In the case of the ink cap, it dissolves into a black liquid that resembles ink. So basically the ink cap melts away. Into nothingness. If this mushroom doesn’t make you want to write a tearful poem about your own inescapable mortality, I don't know what will!
Moving on to the topic of edibility and size. Ink caps are inedible but also apparently “so insubstantial that they wouldn’t be worth trying to eat anyway” ouch! The size of this mushroom can vary widely. Some have long stems and cap diameters of 2 cm and some “dwarf” specimens have cap diameters that are under 1mm. 
Ok, so in conclusion, the Hare’s Foot  starts the day as a fluffy, plump full bodied mushroom and over the course of 24 hours turns into a black inky puddle. Yikes!
Time lapse of Deliquescence of ink caps:
https://youtu.be/vwk_eiUOWjE?si=UO3mPJt1yJW2MaUU
And a Magpie ink cap timelapse:
https://youtu.be/fGfwDMij68c?si=uAbae8HkZkzcn2yi
On a recent hike in the forest with my family we were lucky enough to spot some ink caps in the wild! We were all so excited, it kind of felt like we had spotted a celebrity 😂. Here is a pic that I snapped, you can see the beginning of deliquescence in the inky drips on the leaves beneath the caps

Jack-o'-lantern

(Omphalotus olearius) - These are poisonous mushrooms that look similar to chanterelles and are mostly found at the base of dying trees and around tree stumps. These mushrooms contain the toxin illudin which, although not generally lethal, can cause unpleasant gastro symptoms. The gills of the mushroom are bright orange and…..wait for it…..they glow! That’s right, these mushrooms are BIOLUMINESCENT!!! The gills of the jack o lantern contain luciferase, an enzyme that reacts with oxygen (or more specifically luciferin which is oxidized luciferase, that's a mouthful!) and leads to the production of light. This same enzyme is responsible for the glow that fireflies as well as some glowing jellyfish and bacteria emit. ASIDE the name, as you may have guessed, comes from the Latin word “Lucifer” which (to my surprise) actually means “Light Bearer”. The mushroom itself is orange but the glow it emits is green. The mushroom itself is orange but the glow it emits is green. The ways to distinguish it from the chanterelle are that the Jack o Lantern has true gills (which are separate from the mushroom structure and can be peeled off) and the chanterelle has folds (which are not separate from the structure of the mushroom and can't be picked off). Also if the stem is peeled the inside of the Jack O Lantern is bright orange and the inside of a chanterelle is much paler. I figured the name Jack O Lantern came from the glow the mushroom emits (because when I think of a Jack O Lantern I think of illuminated pumpkin faces that glow at night), however, according to some, the name comes from the fact that the mushroom itself is bright orange and grows (from late summer to November) around Halloween. Although the glow is a very exciting feature it is fairly faint and, apparently, the only way you’ll see it is to let your eyes become accustomed to the dark first so you can differentiate subtle differnces of light. The reason for the bioluminescence? Possibly to attract insects so they can “pollinate” or help disperse the spores. Bioluminescence only occurs in young mushrooms and can last 40-50 hours after the mushie is picked. Cap diameter of the Jack-o’-lantern can range from 5-20 cm. This is an interesting watch: https://www.youtube.com/watch?v=Rlxm5whP1cg
Sources:
https://blog.inspireuplift.com/omphalotus-illudens/
National Audubon Society Mushrooms of North America

Knackers Crumpet

(Pluteus Salicinus) - It seemed there should be at least 1 psychedelic mushroom on this list, right? The knackers crumpet is found in western Europe and Siberia, its gills are free and  are white in colour but turn pinkish with age. The cap of the Knackers Crumpet is convex and is silver-white but it expands and turns to a light bluish-green with age.The stem is uniform, has no ring and may be bluish green towards the base.  This mushroom is always found growing on wood (it is a wood-rotting fungus).  The growth period is from early summer to the end of autumn and  it contains psilocybin and psilocin which accounts for its psychedelic properties.          https://ultimate-mushroom.com/edible/165-pluteus-salicinus.html

Lobster Mushroom

Lobster Mushroom - (Hypomyces lactifluorum) - This uniquely shaped and vibrantly coloured little guy is neither a mushroom nor a lobster but a parasitic fungus that attaches to a host and completely takes it over. The mold tends to infect white mushrooms, Russula brevipes, and Lactarius piperatus, as its host and it completely alters the taste and appearance of the original mushroom since, as the mold grows, it actually changes the host’s chemical composition and turns it into something completely different……a brand new species in fact. It covers the host in a bright orange coating and engulfs it entirely, sneaky, sneaky! The scientific name, Hypomyces comes from the Greek word meaning “mushroom underneath”.  It may sound like a mean, murderous jerk but the lobster mushroom usually improves the host mushroom, making it more desirable because it tastes better after getting taken over (it also improves the texture and makes it more rare and, therefore, also more desirable), so I guess there are a few advantages to being overtaken by this parasitic fungus. They only occur in the wild and are not cultivated. The lobster mushie is edible and is said to have a slightly seafood-y flavour. Its vibrant red colour will leach out during cooking and will colour the other ingredients of the dish, ex rice or risotto.  Once cooked the lobster “mushroom” must be consumed within 2 days.                                                      
https://www.specialtyproduce.com/produce/Lobster_Mushrooms_710.php

An example of a Lobster mushroom I found on an “urban market foraging” trip to St. Lawrence Market

Morel 

(Morchella) The Morel is a sac fungus which is related to truffles and cup fungus. Its cap has a honey-comb pattern of pits and dips (that I have to admit, I'm not the biggest fan of). Morels are hard to grow, so large industries have developed around commercial harvesting of wild ones. They are very popular in cooking, especially in French dishes, and grow in many areas globally including in North America, Turkey, China, the Himalayas, India, and Pakistan. Morels are associated with spring and morel hunting is a popular activity in some areas, it can also be fairly competitive and many morel foragers are unwilling to share the locations in which they have found these mushrooms. Morels tend to grow abundantly in areas following moderate wildfires because the ash from wood makes forest soil more alkaline and morels like alkaline soil - don’t we all ;). Morels should not be eaten raw as they contain small amounts of a toxin that is destroyed when cooking. There are “false Morels” and “true Morels”, the false ones are poisonous and although experienced foragers say that false ones look nothing like true ones, a good way to tell them apart is that true ones are hollow inside and false ones aren't. Dark Morels are said to have a more intense flavour than light ones and they can be found in white, yellow, grey and black. Aside from humans and slugs, not too many species eat morels, so I guess slugs have good taste in mushrooms, I wonder if they keep the location of the morels they find secret as well.  https://foodprint.org/real-food/morels/

Navel Sawgill

(Lentinus tigrinus) This mushroom has a light off white/brown cap with darker brown scales that look a bit like tiger stripes (probably why it also goes by the name Tiger Sawgill) but, more importantly, the cap has a large notch in the centre that looks like a bellybutton or navel, which is why we’re going by its other name, the Navel Sawgill (so  it can represent the letter N in my alpha). The gills of this mushie can become serrated which, I’m assuming, is where the “sawgill part of its name comes from. It likes moisture and often grows on wet wood that is close to streams or rivers that are prone to flooding. It is edible, said to have a hot, peppery flavour and is related to the shitake.
https://www.mushroomexpert.com/lentinus_tigrinus.html
https://ultimate-mushroom.com/edible/345-lentinus-tigrinus.html
National Audobon Society

Orange Ping Pong Bat

(Favolaschia Calocera) As the name suggests, this fungus looks like a little ping pong bat, but it is bright orange with a honeycomb pattern (which are its spore producing pores in place of gills).  It may be pretty and incredibly interesting to look at but this is actually an invasive species and grows like a weed! The spores can be easily transported by people and there is fear that it may replace native fungi wherever it grows. It is found on rotting wood and it originated in Madagascar, spread to Australia, New Zealand and recently it has spread around the world (so it's kind of like the COVID of mushrooms, right?). People that live in areas where this species is very prevalent are urged to follow guidelines that curb the spread of spores since the spores can be easily transported on by peoples clothes, shoes etc. and may also even be airborne (also, just like COVID, ugh, this gorgeous mushroom is giving me pandemic flashbacks)
https://myco.org.au/tracking-the-invasive-orange-ping-pong-bats-fungus/
https://qldfungi.org.au/fungi-id/garden-fungi/garden-fungi-what-is-that-fungus-in-my-garden/garden-fungi-favolaschia-calocera

Parrot Waxcap

(Gliophorus psittacinus) -  This is my favourite mushroom, I absolutely love their shiny and magical appearance. My favourite ones are the young ones which have a rich,  vibrant green cap with a slimy coating which makes them look like they are glistening. For me it was love at first sight, I really wish I could see one in real life! The parrot waxcap can come in a variety of colours since it changes colour as it ages. It often starts out as deep green then changes as it ages to orange, yellow and pink. It is fairly uncommon and edible but eating many in one sitting may cause indigestion, however it rarely comes to this because they are generally not eaten due to their slimy texture. Waxcaps are very solitary mushies, they don’t like to be disturbed so often grow in quiet fields that have minimal traffic since they are not fond of soil that has been tampered with. I have seen them described as “extreme introverts” haha, relatable! They commonly grow near mosses from late summer to November and, unfortunately, due to habitat loss they are on the decline in some areas. Because it is becoming less and less common if found in the wild it shouldn’t be disturbed! Respect its personal space and adhere to its boundaries - this shiny adorable little fungi just wants to be left alone! Another interesting tidbit is that its scientific name, "gliophorus",  was inspired by its slimy, sticky cap and translates to "carrying glue". During my research for this alphabet I came across what is now one of my favourite descriptions of a mushroom in The National Audobon Society Pocket Guide of Familiar mushrooms which says the Parrot Waxcap “displays the colours of tropical feathered finery; like a quick-change artist, it wears them in succession as the mushroom develops to maturity”.
other sources:
https://www.mossycreekmushrooms.com/blog-1/2020/11/23/discovering-the-parrot-waxcap/
https://www.wildfooduk.com/mushroom-guide/parrot-waxcap/
https://www.theblackmorevale.co.uk/pink-parrot-golden-or-blackening/
 An Anthology of Fungi by Ali Ashby and Lynne Boddy

Questionable Stropharia

Stropharia ambigua - This mushroom has a smooth yellowish cap that can be a bit slimy when it's wet.  The edge of the cap has bits of veil hanging from it (which, makes it look very interesting and is why I chose it for the letter Q......I didn’t just choose it because there are very few to no options for Q. No really, I promise). Gills are pale grey and gradually darken to purple/grey or purple/black.  The edibility of this mushroom is ambiguous and there is conflicting information about it (is this why it’s called “questionable”? Who knows, in either case don’t eat it!). Sometimes it has a ring and other times it doesn't which can make it hard to identify (is this why it's called questionable? The presence or absence of a ring can make a big difference for identification). When it is young the gills are covered by a veil that gradually separates as the cap grows and the stem lengthens - this leaves bits of veil hanging from the outer rim of the cap and can (sometimes) create a ring (why does this only happen sometimes? Shouldn't this happen all the time? Is this why its called "questionable"?).  The stem can be a little fluffy and the cap changes colour as it ages. It seems that the young examples of the mushroom can look quite different from the older examples of it so I question whether the question-ability comes from how it may be difficult to identify during different times of its maturity due to its vastly different appearance.  Additionally, apparently, this mushroom is solitary but also grows in large groups (come on questionable Stroparia, which is it, can one answer to anything NOT be questionable?). Honestly I question the question-ability of this mushroom in general since I can't seem to find a definitive reason why it is considered questionable in the first place - although the ring thing is the most likely answer in my opinion. Although we are left with many questions, one answer is concrete -  I'm a fan of this beautiful mushroom and, even though it was a difficult decision, the Questionable Stropharia won the Q contest fair and square. OK, fine, full disclosure, the only other option I could find was Queen Bolette. The National Audubon Society, which is an encyclopedic mushroom guide book, doesn't even include the letter Q in its index (seriously look at this picture!)! Although now that I'm thinking about it, I also question that maybe I didn't look hard enough for other options. Anyway, enough questions, on to the next letter!
https://healing-mushrooms.net/stropharia-ambigua

Red Cage

(Clathrus ruber) Ok, get ready for a fun ride! Introducing the 2011 “Mushroom of the Year” winner, the red cage! Picture this,  a white egg emerges from the ground attached to the earth with little cords.  Through the egg membrane you can make out a compressed lattice in the shape of an orb and in the middle of that there is a green slime, kind of like a super offensive egg yolk that smells like rotting meat.  Don’t worry though, the slime doesn’t contain anything scary, only the spores of this alien-like thing that will be released into the air when this terrifying egg hatches (shudder).  As the lattice grows the slime moves up towards the top of the egg.. Eventually red tendrils rupture the  egg and a little bright red cage emerges, which resembles something you should be seeing in the ocean, or on a planet very very far away from this one,  rather than in a forest here on earth. To make matters even worse the scientific term for the fruit body is “the receptacle”, the egg “shell” if you will, is called “the peridium”, and  the cherry on top, the interior green slime is called “gleba”. Yes, gleba (as in “run as fast as you can, the gleba is approaching!” or “the gleba only comes out in the dark”). This is all sounding pretty made up and you can believe it or not, but the red cage, to me, is a pretty awesome reminder of how incredible science is and how abstract nature can be at times. The whole process lasts about 24 hours and the inside of the cage is coated with the gleba once the red thing hatches, so it stinks. Apparently it is edible in its egg phase and regarded as a delicacy in some countries. However, no one knows if it is edible in its mature cage phase because it smells so terrible that no one has tried to eat it…..and I’m guessing no one ever will. Maybe it should be called the durian of the woods, although many examples of this stinkhorn grow in urban and suburban areas especially in California. Ok, here’s some more weird: the gleba is thought to act as a sort of placenta to the fruiting body as it rapidly grows, it draws nutrients from it, the french name for this fungus is “coeur de sorciere” or heart of a sorcerer (awesome!) and the colour of the cage can be different, ranging from red, to pink, to orange, depending on where the fungus is growing i.e. what plant matter it is feeding on. This isn’t the only plant that uses a terrible smell to attract pollinators, the Indonesian rufflesia flower is also a stinking beauty.
Sources;
Wiki
https://www.thekodaichronicle.com/environment/clathrus-ruber-the-basket-stinkhorn-may-be-the-strangest-fungus-youll-meet/
National Audubon Society “Mushrooms of North America” p. 116
You can watch a time lapse video of the whole cycle here:
https://www.youtube.com/watch?v=kUdNSbLdlAs

Shrimp Russula

( Russula xerampelina)  Russula is a very large species so I wanted to include at least one mushroom from this group in the alphabet. Shrimp Russula often have bright caps the colour of red wine but the cap colour can vary and be purplish, reddish, brownish and even yellowish-green. Because of this cap colour is not the best means of identification for this mushie. They have gills that are yellowish in colour (they start off lighter but yellow with age)  and no ring. The Russulas are often called “brittle gills” because the gills are stiff and can snap or break when they are bent (hmmmm, that seems strange). Apparently these colourful beauties have a shellfish or shrimpy smell which is most likely where their aquatic name came from.  This group of mushrooms, the Russulas, is one of the groups that the lobster mushroom fungus is drawn to.
Sources:
Audubon Mushrooms of North America p. 204
Wiki

Tangerine Bonnet

(Mycena acicula) These are teeny tiny, magical little forest dwellers that often hide under leaves and plant debris on the forest floor as they grow on decomposing twigs and plant matter. Their diminutive cap can be as small as .5 cm and the largest examples are only about 1.8 cm. The tangerine Bonnet belongs to the bonnet group of mushrooms and the mushies in this species are often brightly coloured, little, cute and all around precious in my opinion. This rare type of bonnet, as the name suggests, has a tangerine orange cap as well as tiny little white gills and a long, delicate stem which can be yellowish to greenish to almost translucent. If you are a fan of this tangerine cutie, also check out the Scarlet Bonnet, the warm bark bonnet (which, in my opinion, looks like a tiny little parasol) and the bluefoot bonnet.
Sources:
Audubon Mushrooms of North America p. 439
https://www.first-nature.com/fungi/mycena-acicula.php

Urnula Craterium Devil's Urn

As the name suggests this cup mushroom resembles an urn (and taking it one step further, I guess an urn that the Devil might use?). The opening is closed when it is young but eventually opens at the top and has a jagged rimmed circumference that is said to resemble teeth. This mushroom is saprobic (feeds on decaying wood) and can have a long stem that is often concealed by the plant matter that it is growing on or the cluster of other devil’s urns around it.  The fruiting body is light grey and even pinkish at first but turns black, tough and rubbery over time. 
sources:
http://www.minnesotaseasons.com/Fungi/Devils_Urn.html
Audubon p.50
wiki

Violet Coral

Violet Coral - Clavaria zollingeri - This is the only purple branching fungus in North America and can be found in the Great Lakes Region, which is kind of exciting because, although they may be hard to spot, that’s my region which means I may get to see one someday! The branches can be quite fragile and even brittle and can grow in a wide range of purple hues. It’s not hard to see why this is called a coral fungus, its vibrant amethyst coral-like branches  really resemble something you would find in a tropical ocean! Spores form on the outside of the purple fruiting bodies and get carried away by the wind to, hopefully, make as many more of these gorgeous purple beauties as possible!
sources:
https://www.jungledragon.com/specie/4661/violet_coral.html
Wiki
Audubon p. 382

Witch's Hat

 (Hygrocybe Conica) One look at this little mushroom and it’s not hard to see where its name came from - they have conical caps which stain black and look remarkably like a pointed witch’s hat! In their youth they can be vibrant shades of warm red, yellow and orange but as they age (or are touched) they turn entirely black.  Their pointed caps are slippery and glisten in the light and they have radial lines at the base.  The gills start out light, usually pale yellow or white, but also stain black and change colour with age meaning these turn entirely dark as well. Same deal with the stipe (or stem), it starts out light but turns entirely ebony over time. For this reason, in some regions, it is also known as the Blackening Waxcap. 
Have a peek at the young colourful as well as the aged, entirely black, mushroom here:
https://www.first-nature.com/fungi/hygrocybe-conica.php
Sources:
Audubon p. 399,  An Anthology of Fungi by Ali Ashby and Lynne Boddy, Wiki

Xylobolus subpileatus or Bacon of the Woods

This is a parchment fungus that has the largest caps of its species. It grows on decaying wood (especially oak logs) has flat, wavy caps that are brownish and zonate on top and greyish underneath. This mushroom grows in North America, South America, Asia and Europe (although it is becoming critically endangered and almost extinct in some countries in Europe). The brownish, wavy caps clearly look a bit like bacon, which is how it earned its nickname “bacon of the woods”, a moniker it shares with the pink oyster mushroom because when this type of oyster mushie is sliced and fried it also resembles bacon. 
https://www.marylandbiodiversity.com/species/22950
Audubon p. 170

Yellow Unicorn Entoloma

(Entoloma Murrayi) The caps of this mushroom have a very defined raised area in the center which is called an umbo, this is no doubt how it earned the name “unicorn” (although I personally think it should have been called the yellow unimush). It is a beautiful shade of yellow with matching gills although the gills can turn a little pink as the spores age, which is why another name for this mushie is the yellow unicorn pinkgill
https://www.mushroommonday.com/post/yellow-unicorn-entoloma-entoloma-murrayi
Audubon p. 512

Zeller's Bolete

 (Xerocomellus zelleri) -  A lovely bolete and, similar to Q (see above), I’m not just saying that because there are very few mushrooms that begin with the letter Z……Ok, OK, to put it more accurately, I got lucky that one of the only mushrooms I could find which begins with the letter Z also happens to be a beautiful bolete. The gills of mushrooms generally produce spores, however, the mushrooms in the bolete group do not have gills, instead they have a spongy, porous material under their cap from which spores emanate. The Zellers Bolete has a red/brown stem, a dark brownish cap with a reddish rim and a yellow/green spore producing underside which bruises blue. This variety is only found in North America from BC to Mexico.

additional Reading

If you like reading about mushrooms that are in alphabetical order, this is a pretty comprehensive list:
https://www.gardeningchannel.com/list-of-mushroom-types-from-a-to-z/
And as you’ve probably noticed I am a big fan of the Audubon Society Mushrooms of North America book. The gorgeous photos and well organized information makes this a wonderful source for learning about mushrooms
Mushrooms of Ontario and Eastern Canada by George Barron is also a great visual compendium

Honourable Mentions

I really enjoyed learning about fungi and mushrooms for this alphabet and I was very surprised how many incredible varieties exist, my alphabet features only a small fraction of the incredible fungi that are out there, natural science is just so inspiring! I figured I would also pay tribute to some other fab fungi that, for no reason in particular (other than personal aesthetic preference) did not make the list. So here they are, in no particular order:
The Aquatic Gilled Mushroom (Psathyrella Aquatica) - The first ever underwater mushroom! Found in Oregon's Rogue River, first seen in 2005 and described officially in 2010
The Veiled Lady (Phallus Indusiatus ) - is a member of the Stinkhorn family so it has very similar traits to the aforementioned alien-esque Red Cage. The veiled lady boasts the same stinky spore slime and lattice like veil that covers the fruit body
Dead Man's Fingers (Xylaria Polymorpha) - Look up this fungus immediately! Some of the pictures really do look like zombie fingers emerging from underground, complete with fingernails, yyyyikes! Hands down (pun intended) one of the craziest and most grotesquely interesting fungi I've come across!
Bleeding Tooth (Hydnellum Peckii) - A truly bizarre fungus that has a shapeless white cap which seeps red liquid droplets that resemble blood, seriously!
Collared Earthstar (Geastrum Triplex) - It emerges from the ground looking like an onion and gradually transforms into what resembles an alien star that has fallen to earth
Ghost Plant (Monotropa Uniflora) - This is not a mushroom or a fungus but it is often mistaken as one so I believe it deserves a mention.  Although it is a plant, it does not contain chlorophyll, so instead of being green it is a translucent white. It is often found near mushrooms because it is parasitic and lives off of hosts from the Russulceae family (like our friend the shrimp Russula) rather than relying on photosynthesis to obtain nutrients

Craziest Names

Last but not least, here are some of the most entertaining mushroom names I encountered while researching this alpha:
Hairy Earthtongue, Common Gray Disco, Taffy Cushion, Common eyelash fungus (come on, NOTHING is common about eyelash fungus!), Yellow Green Gillgobbler,  Fissured Woodloaf,  Flaming Toothcrust, Pungent Jack, Underfoot Toughshank, Scruffy Looking Nerf Herder (ok, as my fellow nerds know, that one’s actually from Star Wars but doesn’t it fit right in as a mushroom name???)

I guess what I’m trying to say is that if you’re ever bored, pick up a mushroom book and peruse the names, it's endlessly entertaining!