Overview

• High season runs now through early October after an August start, with foragers targeting popular edibles such as porcini, chanterelles, maronenröhrling, champignons, oyster mushrooms and the cauliflower mushroom.
• A University of Bayreuth mycology expert reports more than 6,000 macrofungal species in Bavaria, with roughly 20 percent classified as threatened, reflecting significant biodiversity concerns.
• There is no systematic long‑term institutional monitoring for fungi in Bavaria, with existing mapping largely local and volunteer‑led, limiting clear trend assessments.
• Climate change is shifting fruiting times and species ranges in the region, with southern species expected to expand north as some current species retreat to higher elevations or latitudes.
• Safety guidance stresses morning collecting with a basket and knife, avoiding roadside harvests, taking only species identified with certainty, cooking most mushrooms thoroughly, respecting personal‑use limits and local bans, and seeking emergency help or mycology hotlines at the first sign of poisoning.