The fairy ring mushroom with white flesh and a pleasing taste. These dry well and have good flavour but must be cooked first.
A variety of yellow-skinned melon. I am afraid I don’t know if this is a Charentais, a Galia, a Honeydew or something else.
Amethyst deceiver. It may be cooked with other mushrooms in a mixed mushroom stew or served as a garnish to other dishes.
The aniseed funnel cap. This mushroom has a distincive pale blue colour of young specimens soon fading towards light grey. A couple of these will impart an almost liquorice flavour to a dish. Certainly not many are required but is a food addition to soups and stews.