Morchella elata, M.angusticeps, M.conica Once picked and tasted, Morels are forever longed for. Morels are one of the most sought after fungi for the kitchen. Known for its complex honeycombed cap and hollow inside they are hard to miss. If you can find them to begin with. Good for soups and sauces, they are great [...]
Boletus edulis The King Bolete is a very popular mushroom and carries different names. It is one of the most sought after mushrooms, fresh or dried. This mushroom can be found in the late spring, during Morel season, and summer in higher elevations. They are found in lower elevations after the fall rains. The King [...]
Laetiporus sulphureus Also known as Sulfer Shelf Mushroom. It is one of the easiest mushrooms to identify, but unless it is harvested at the right time it can be the least to make it to the dinner table. The Chicken of the Wood, when young and tender, can be compared to a succulent chicken breast in [...]
Hypomyces lactifluorum They call this mushroom the Lobster due to its coloring not its taste. Although it goes well with shellfish it does not have a seafood flavor. The Lobster mushroom has a pleasant mild odor and crunchy texture. The flesh is white and crisp when it is fresh. This mushroom should be sautéed. [...]
Cantharellus cibarius Also known as Gold Chanterelle, Girolle and Pfifferling. This beautiful dull yellow to bright orange Chanterelle looks as though someone has spread flowers all along the forest floor. This mushroom has a woodsy, apricot aroma that can be smelled throughout the forest where it is growing. The Yellow Chanterelle can be paired [...]
Cantharellus subalbidus The White Chanterelle is much the same as the Yellow Chanterelle except the color is white. It can be yellowed when bruised. This Chanterelle mushroom is not as prevalent as the Yellow Chanterelle but is sought after and may be more popular. The White Chanterelle is more common to the Pacific Northwest and [...]
Cantharellus tubaeformis Yellow Foot Chanterelle is also known as the Winter Chanterelle or Funnel Chanterelle. This Chanterelle comes up in the winter when the classic Chanterelle season has ended. It is not as meaty as other Chanterelle species but has a good flavor. The caps loose their shape during cooking but the stem holds up [...]
Craterellus cornucopioides Also known as the Black Trumpet and Horns of Plenty This trumpet like shaped mushroom is the most flavorful of the Chanterelles. They are great fresh with a buttery woodsy flavor but also hold up well when drying and reconstituting without loss of character. The dark liquid that is derived from the cooking [...]
Hydnum umbilicatum Other names for the Hedgehog mushroom are Spreading Hedgehog and Sweet Tooth. This mushroom is a lot like a Yellow Chanterelle when cooking. Like the Yellow Foot Chanterelle the Hedgehog Chanterelle grows later in the winter to early spring sometimes right along side each other. But unlike the Yellow Foot Chanterelle it is more [...]
Sparassis crispa The cauliflower mushroom resembles a bouquet of egg noodles or a brain. This mushroom is liked for its fragrance and resistance to decay. It can stand up well in stews that need long cooking times. It needs to be cooked for at least an hour in broth to become tender and then sliced [...]
Lyophyllum decastes The Fried Chicken mushroom does not taste like fried chicken. Why the name? Who knows. It has a mild flavor and grows in abundance making it popular. It can be found in clumps of up to 100 individual mushrooms. The Fried Chicken mushroom is usually found in disturbed ground along roads and paths. [...]
Tricholma magnivelare Also known as Pine mushroom. This mushroom,very popular with the Japanese, has a distinct spicy fragrance. It is popular in stir-fry's and soups. Breading and frying this mushroom makes a good appetizer. Some say you can use a lot of flavor frying this mushroom and suggest grilling. Slice up the caps and [...]