Lupara

No not mellea. It is a subspecies of armillaria gallica I believe. http://www.first-nature.com/fungi/armillaria-gallica.php My knowledge of picking this mushroom, as I alluded to earlier, was passed down to me from my grandfather and my father. Learning their proper identity came much later. I also have pickled and canned this variety. Slow cooked in sauce was always a traditional way to enjoy it. My uncle once told me "you can't cook this mushroom too long" meaning it is impossible to overcook it. I've found him to be correct. Probably my favorite way of enjoying it is dried and stored in an airtight container. Reconstitute in hot water for an hour, then make wild mushroom soup. I find the flavor best preserved this way. A small handful will flavor a good sized kettle of soup.

Lavender, I believe Armillaria Bulbosa is the Latin name. Bulbosa referring to the bulbous stem of this subspecies. A close relative to the ones you mention.

A choice edible Foxfan.

My grandfather called them simply "fungi" (pronounced foongee in Italian). Younger generations in northern Elk County call them "Stumpies" or "Stump Mushrooms". Nationally they are "Honey Mushrooms" because the range of color of the cap is similar to the range of the color of honey. I was just wondering if anyone called them by another name?

Have been for a few days now but I could use the head start. Those familiar with this variety: what do you call them?