Marzuolo (March Mushroom)

Hygrophorus marzuolus

Family: Hygrophoraceae

Also called: Marzuolo, March Mushroom, Dormilón, Märzschneckling

Marzuolo (March Mushroom) (Hygrophorus marzuolus)
Photo:Hans Valda (contact: Scops)(Attribution)View original source →

Overview

Iconic late-winter / early-spring European mushroom. Fruits at snowmelt under silver fir and Norway spruce, often half-buried in needle duff. Grey waxy cap, thick white flesh, distinctive sweet smell. February to April at altitude.

Edibility
Edible
Rarity
uncommon
Trophic mode
mycorrhizal
Typical peak
Mar

Season

Feb–Apr — typical fruiting months: Jan, Feb, Mar, Apr.

Host trees & substrate

  • Mycorrhizal with silver fir
  • Mycorrhizal with Norway spruce
  • Mycorrhizal with beech

Where it grows

See live fruiting predictions for Marzuolo (March Mushroom) on the forecast home page, or browse the full field guide.

Always confirm wild-mushroom identification with multiple sources and a knowledgeable local expert before consuming. Read the foraging safety guide.