That's awesome (and disturbing!) How do you tell the difference between this and club fungi?
Looks like shaggy inkcap (Coprinus comatus). Fun fact: after it's picked it turns into black goo very quickly!
Supposedly (disclaimer - don't trust my IDs I am just a random person on the internet!) they're edible.... but mushroom flavour :(
I don't think I'd want to eat these, they're too beautiful! And quite small and probably slimy.
They change colour as they mature from the green that you see here to a bright yellow - they look particularly good at the in-between stage. 
That's a good question about the colour- quite a lot of the waxcaps are very colourful but they're not usually poisonous. They're quite rare in the UK as they tend to only grow on undisturbed soil that hasn't been fertilised - graveyards are a good place to spot them!
I'm pretty sure the fingery stuff is Xylaria hypoxylon - candlesnuff fungus (dead man's fingers is usually chonkier / more rounded at the end and darker colour). I don't think the orange stuff is slime mould - looks like slime flux or something fungal to me.
Ah thank you for this and apologies - I was a bit suspicious about how 'Hungarian' the recipe truly was but that's what it was called in the cookbook! I'd love to try some authentic recipes so if you have any that you'd like to share that would be amazing
Phew! I was worried you were crunching on some spinach ice lollies there! Great idea, thanks for sharing
So the spinach pellets.... please explain! Are these pre-microwave..?
Hungarian style goulash
Mushrooms, carrots, green pepper, cauliflower, courgette, potato (mmm double carbs), a few chickpeas thrown in as I had some in the fridge (not usually in goulash but it worked). Served with brown rice and a big dollop of Greek style oat yoghurt. Exactly what I needed now that autumn is here
Panzanella salad
I had an old dried out ciabatta roll so put it to use in this salad. Added chickpeas (not usually included in panzanella) for some protein
It might be to do with the type of tofu - I use a brand called Tofoo, it's pre-pressed and a lot denser than other types. It seems to crisp up better without getting dry
Bun chay inspired salad
Lots of chopping but definitely worth it. Coated the tofu in extra garlic sriracha and air fried. The dressing was a bit of an experiment as I didn't quite have ingredients from a recipe I found but it worked well anyway (light soy sauce, fresh lime juice, agave, raw garlic, chilli crisp)
What an amazing find! Looks like the birth of something Lovecraftian
Japchae - Korean sweet potato noodles with veggies & tofu puffs
Used the recipe here as a starting point and ended up making a few substitutions to the veggies. Very tasty! I really like the chewy texture of the noodles.
https://www.onegreenplanet.org/vegan-recipe/japchae-korean-sweet-potato-noodles-with-tofu/
Can anyone help with IDs please? From a field in South Yorkshire, UK
I'd really appreciate help in identifying these. Sorry the photos are not the best