Have you ever wandered through the forest after a rain and noticed the mysterious fruiting body of a fungus rising from the ground or the trunk of a tree? Have you ever harvested one?
Mushrooms are not only for gnomes and toads, there are a select few that are quite tasty and safe for non-gnomish consumption. Whether you saute a few morels and add them to pasta or dehydrate your boletes to make a rub, there is nothing more satisfying than putting food on your table you have harvested yourself.
On second thought, maybe there is one thing more satisfying - the search itself. Hunting for these funky fungi can be even more fun than cooking one up in your favorite recipe. It provides a fun challenge while you take a relaxing walk in the woods and, let’s be honest, who couldn’t use a nice walk through the woods these days?
On second thought, maybe there is one thing more satisfying - the search itself. Hunting for these funky fungi can be even more fun than cooking one up in your favorite recipe. It provides a fun challenge while you take a relaxing walk in the woods and, let’s be honest, who couldn’t use a nice walk through the woods these days?
**Disclaimer**
You should never eat any wild mushroom, plant, or fruit you are not 100% certain is safe to consume. I will only be discussing a few mushrooms that taste great, are easily identifiable, and do not have deadly, poisonous look-alikes. Happy (and safe) hunting!
Now that you have read my disclaimer and know not to pop the first mushroom you come across into your mouth, let’s talk about some incredible edible fungi.
Now that you have read my disclaimer and know not to pop the first mushroom you come across into your mouth, let’s talk about some incredible edible fungi.
The King
I will begin with the king of all mushrooms, the king bolete (Boletus edulis) - also known as porcini, which you may be familiar with. The king bolete - named for its large size - is commonly found on the ground in woods or at their edges. They favor growing near conifers (spruce, fir, pine), but may also grow near oak and birch. At high elevations, you will find them in the summer. At lower elevations, they pop up a few weeks after the first fall rains.
The king is one in a family of many different types of boletes, but luckily for us, it is easily recognizable. The cap will be brownish to dark red, with a white or light brown stalk, and the underside of the cap will look like a white or yellowish sponge (this characteristic, held by all boletes, is a great way to identify them from other types of mushrooms).
Some boletes, such as the aspen or satan’s bolete, will stain blue or brown when the spongy underside or the stalk are bruised. This is not a characteristic of the king bolete, so if you see a funky stain you know you have not found your fungi.
I would not worry too much about mistaking a different bolete for a king, though. They do not have any poisonous impersonators and, once you see one for yourself, you will be able to pick it out quite easily.
Some boletes, such as the aspen or satan’s bolete, will stain blue or brown when the spongy underside or the stalk are bruised. This is not a characteristic of the king bolete, so if you see a funky stain you know you have not found your fungi.
I would not worry too much about mistaking a different bolete for a king, though. They do not have any poisonous impersonators and, once you see one for yourself, you will be able to pick it out quite easily.
The Morel
The morel (Morchella elata) is one of the most sought after mushrooms, along with the king bolete. They are delicious cooked, dried, or fried.
Common in a variety of habitats, this fungus can be found across most of the world. Depending on where you live you may be able to find the morel, the black morel, or both. The biggest difference between the two is that the black morel occurs at higher elevations.
Both are quite common and widespread in the spring. The best place to look for them is in a recently logged or burned area. This mushroom is pretty easy to identify, but quite difficult to find as they usually pop up under cover of leaves and blend in well with the forest floor. Once you spot one, however, you cannot mistake its pointed, honeycomb cap.
The only look-alike to the morel is the false morel, but they are easy to tell apart. False morels look more like a brain than a honeycomb, lacking the deep olive or brownish pits. You won’t be concerned about confusing the two as long as you take your guidebook with you.
The Oyster
The oyster mushroom (Pleurotus ostreatus) is a shelflike fungus that grows on dead trees, logs, or stumps - usually hardwood, but can occur on conifers. It is widespread and, typically, where you find a few, you will find many. Keep an eye out for these mushrooms in cooler, wet weather (fall and winter on the coast, fall and spring inland).
The oyster is quite easy to spot. They are white, tan or grey in color and usually grow in a cluster. Unlike other gilled mushrooms, where the gills stop at the stalk, oyster gills run down the length of the stalk (when the stalk is present).
You want to harvest these mushrooms when they are young and firm, as they tend to get slimy and less appealing with age. Oysters are a great addition to a meal when you do find them fresh. Sautee them in a little butter or fry them, you will not be disappointed.
The best part about the oyster is that you can grow them at home! Find a log with this mushroom present, keep it cool and moist, and you may end up with a regular crop. You may also try to grow them yourself by sprinkling their spores onto a log.
The Chanterelle
There are a few different types of edible chanterelles, but I am going to focus on the most common, Cantharellus cibarius - or yellow chanterelle. This mushroom is as popular for its beauty as it is for its taste.
Color can vary depending on the region. Chanterelles are larger and lighter in California, while in the Rockies, they are significantly smaller and brighter. Their caps are a lovely yellow-orange; the gills and stalk are similar in color, if not a bit lighter. The chanterelle has a fruity smell and taste, some people compare it to apricots.
The fruity smell and white flesh of this mushroom are a couple of ways to identify it from look-alikes. The mushroom most commonly confused with a chanterelle is the poisonous, but not deadly, jack-o-lantern mushroom (Omphalotus illudens). To tell the two apart, pay attention to the gills, where they are growing, and how they are growing.
Chanterelles grow on the ground, often in groups, but not in clusters. Jack-o-lanterns grow in tight clusters on wood (but can occasionally spread out onto the ground). The Chanterelle also features false gills, while the look-alike has true gills.
You may be a little more hesitant to harvest this mushroom since it has more convincing look-alikes, but once you go out with your guidebook a few times - or an experienced mushroom hunter - you will be able to pick a chanterelle out of a lineup of imposters.
The Hunt
The first step to successful mushroom hunting is getting a good guidebook. I recommend, All That the Rain Promises and More by David Arora and National Audubon Society’s Field Guide to Mushrooms.
The first book is easy to use and provides quick descriptions on a variety of mushrooms, as well as details on how best to cook the ones you can eat. The funny photos and personal stories also make this guide quite entertaining. The second book is much more detailed and covers an even broader array of species.
I find it handy to have both books, especially if you are interested in identifying mushrooms other than what you want to harvest. Though the information these guides provide is similar, the descriptions can vary slightly. Having an extra detail or two can be helpful.
Once you have your guidebook, grab a bag, bucket, or tupperware and take a walk in the woods. You might be surprised by what you find!
Good Eatin’
As I said earlier, there is not much that is more satisfying than putting food on your table you harvested yourself. Wild mushrooms are a fun way to add variety to your meals and feel a sense of accomplishment in doing so. My favorite way to prepare most mushrooms - especially morels or boletes - is to add them to a homemade pizza, fried morels, or oysters are also to die for.
As a general rule, you should always wash your harvest and cook them before consuming, even the most edible mushroom can give you a stomach ache if eaten raw. I also like to cut my mushrooms in half once I have picked them to ensure they are generally free of bugs.
Once you have completed your prep work, you are ready to start cooking. All That the Rain Promises and More offers recipe ideas for individual mushrooms. Some are great sauteed and eaten right out of the pan, while others are best dried and made into a rub or powder for seasoning meats or soup.
Happy Hunting (and Harvesting)
I hope this short guide has you excited to get out in the woods and get to know your local fungi. Even if you do not find what you are looking for, at worst, you will have a tranquil walk in the forest.