This what 8.5 pounds of shaggy manes (Coprinus comatus) looks like, just gathered on an afternoon hike. Tomorrow morning I’ll make soup for the freezer…
shaggy manes
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...Theresa Kishkan, writer... 
I’m impressed that you know the edible ones from the not-so-edible ones…. yum!
Oh, I don’t know very many. We have about five or six we like to pick (and we know them well enough to be sure of them) — chanterelles, pines, oyster mushrooms, the big almond-scented Princes, boletes, and a few others. These, for instance, which are pretty easy to remember. And they taste so delicious. I love Jane Grigson’s Bresse mushroom soup which freezes well (after you’ve pureed and before you add the cream) and it’s like having gold in the freezer! (Albeit mushroom-coloured gold.)