Mushrooms

Morels (April – July) - Similar to a Christmas light bulb in shape or a Brain textured ace of spades. It grows throughout North America. Prized for their culinary value and distinctive appearance, morels are a favorite of mushroom hunters

Porcini (September – June) - This mushroom is known world-wide as one of the best edibles. It has a characteristic shape with a swollen bulbous base, and its cap has a characteristic texture, like very well buffed, soft, sticky leather. It has a white to olive yellow pores under the cap

St. George (March – May) - The St George’s mushroom is a very versatile and subtle mushroom. It has a pleasant and penetrating floral smell

Mousseron (May – July) - Forming arcs or rings in lawns and pastures it is distinguished by a smooth, cream to buff-colored, umbonate cap, well-spaced, adnexed to nearly free gills, tough, wiry stipe, and white spores.

Golden Chanterelles (September – May) - The Chanterelle ranges in color from egg yellow to Orange, it is funnel shaped, with a mild apricot aroma. It is harvested throughout North America in all kinds of woodlands particularly under oaks and conifers

White Chanterelles (August – October) - The White Chanterelle is a meatier mushroom which is milder in flavor and aroma. It is harvested throughout North America in all kinds of woodlands predominantly in Pacific Coastal Areas under conifers

Yellow Foot Chanterelles (December – March) - These small and delicate mushrooms are brightly colored with a golden yellow stem. Also known as the funnel chanterelle or yellow leg mushroom, they have a subtle flavor similar to the mild Golden Chaterelle.

Lobster Mushrooms (July – October) - The lobster mushroom is a meaty mushroom, meatier in fact than most portabello mushrooms. They are red like cooked lobsters and have a seafood-esque flavor that’s sweet, delicate, and delicious. These mushrooms grow in abundance in the mountains of the Pacific Northwest, and they are only found in natural areas with living trees

Fried Chicken Mushrooms (June – October) - Fried Chicken mushrooms offer an adaptable, pleasantly mild flavor and a firm texture. They can be anywhere from white to dark brown in color and one to four inches in height. They are usually found in dense clusters near decaying trees and grassy fields

Hedgehog Mushrooms (December – March) - One of the less well-known varieties of wild mushrooms, hedgehog mushrooms shouldn’t be overlooked. Hedgehogs are smallish brown and white mushrooms that get their name from having small tooth-like projections rather than gills underneath their caps. They have a firm, dense texture and a delightfully rich, buttery flavor (sometimes with a slight peppery note) that some describe as chanterelle-esque. In fact, hedgehogs share several microscopic characteristics with golden chanterelles, and mycologists have speculated that the two varieties may be related

Black Trumpets (December – March) - (AKA black chanterelles, craterelle or horn of plenty mushrooms) are a fragile, trumpet-shaped variety with a waxy grey surface. They are a very rich and buttery mushroom, slightly tough in texture (but not unpleasantly so) with a sweet, earthy richness that is great in soups