Thanks Dave!

Steve, the biggest giant puffball (Riesenbovist in German) I found was about the size of an American football.

Horse mushroom - Anis-Champignon, I find them quite ofent, but ignore them - don't like the taste ...

Shaggy ink cap - Schopf-Tintling (ink = Tinte). They must be young, and you don't have long after picking them till they have to be used, they disintegrate into a blackish fluid (which actually was used as ink ...)

Parasol - Parasol (same name in German): just use the cap, without the center, powder them with flower, then dip them in mixed-up raw egg, then in breadcrumbs, then fry in the pan -> delicious!

Boletus - Steinpilz - in my opinion the best - just cut in 4mm slices, fry them in loads of butter till they get golden brown. Add a little salt and pepper ... Oh, why is boletus season so far away ...

I find a lot of Neoboletus luridiformis (Flockenstieliger Hexenröhrling). When cut, it appears to be bright yellow for a short moment, before it turns green, then blue,then almost black ...

I also love Pfifferlinge (Chanterelle)! (second best after Steinpilz)

And I find lots of bay bolete (Marone(nröhrling)).

And about 40 other kinds of eatable wild mushrooms ...