The Pacific Northwest is one of the best mushroom foraging regions in the country. The damp, temperate forests of Oregon and Washington produce chanterelles, matsutake, lobster mushrooms, and boletes from September through December. Some farms offer guided foraging walks. This guide covers the basics, but nothing replaces going with an experienced forager.
When to go
Mushroom season in the Pacific Northwest starts with the first sustained rains of autumn, typically late September or October. The season runs through December, with peak chanterelle picking in October and November.
Matsutake season starts slightly later, in October, and runs through November. These prized mushrooms are found in specific forest types and are harder to locate without local knowledge.
Check local conditions before heading out. Mushroom flushes depend on rainfall, temperature, and humidity. A dry September means a late start.
What to bring
- A basket or mesh bag. Do not use plastic. Mushrooms need to breathe, and spores need to fall to propagate future growth.
- A knife for cutting. A small folding knife or foraging knife is sufficient.
- A field guide. Preferably one specific to the Pacific Northwest. All That the Rain Promises and More by David Arora is the regional classic.
- A brush or small knife for cleaning. Clean mushrooms in the field to avoid bringing dirt home.
- Rain gear and warm layers. Mushroom season is rain season.
- A GPS or map. Forest roads do not have cell service.
Which mushrooms to look for
Chanterelles (Cantharellus formosus) are the most popular target. Golden to yellow-orange, with a funnel shape and false gills (ridges rather than true gills). They smell faintly of apricots. Found near Douglas fir and hemlock.
Matsutake (Tricholoma magnivelare) is a prized, expensive mushroom. White to brownish, with a distinctive spicy-aromatic smell. Found in specific forest types, often associated with manzanita and tanoak. Difficult to find without local knowledge.
Lobster mushrooms (Hypomyces lactifluorum) are bright orange-red parasites that grow on other mushrooms. They are easy to identify and have a firm, dense texture. Found on the forest floor, often near chanterelles.
King boletes (Boletus edulis, also called porcini) are large, thick-stemmed mushrooms with a brown cap and pale tube surface instead of gills. Found near conifers, especially after warm rains followed by cool nights.
Safety first
Never eat a wild mushroom you cannot identify with 100% certainty. The Pacific Northwest has several toxic species, including the death cap (Amanita phalloides) and destroying angel (Amanita ocreata). These can look superficially similar to edible species to an untrained eye.
If you are new to foraging, go with an experienced guide. Many farms and foraging groups offer guided walks. Join your local mycological society. When in doubt, throw it out.
How to forage
Cut mushrooms at the base with a knife rather than pulling them out of the ground. This preserves the mycelium for future growth. Brush off dirt in the field. Place each species in a separate container to avoid cross-contamination.
Keep mushrooms cool and dry on the way home. Do not pile them in a plastic bag where they will sweat and decompose.
After the forage
Clean mushrooms gently with a brush or damp cloth. Do not soak them in water. Chanterelles and boletes can be sauteed, roasted, or dried. Matsutake is traditionally grilled or made into a clear soup.
To preserve: dry mushrooms in a food dehydrator at 110-120°F until completely dry. Store in airtight jars. Dried mushrooms reconstitute in warm water and are excellent for soups and risottos. Chanterelles can also be pickled or frozen after sauteing.
Find a guide or farm
Several farms and foraging operations in Oregon and Washington offer guided mushroom walks. Browse Oregon farms or browse Washington farms to find a foraging experience near you.