Emma Wilson
Mushroom foraging has no fixed start or finish due to the variety of mushroom species, but certain times of the year are more prevalent for specific mushrooms, and these periods are called seasons. While spring and summer are considered the best times for foraging, autumn and winter also offer a variety of edible mushrooms. In the UK, across northern Europe, Georgia, and many parts of the USA, September through November is prime time for mushroom foraging.
| Characteristics | Values |
|---|---|
| Mushroom season in the Northern Hemisphere | September to November |
| Mushroom season in Australia | End of February to early May |
| Conditions for mushroom growth | Damp and cool conditions |
| Mushroom types | Cep/porcini, field, puffball, lobster, oyster, turkey tail, Bolete, King Bolete, cremini, shitake |
| Mushroom foraging | Done in old-growth forests, damp woodlands, mossy fallen logs, rotting wood, leaf litter |
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What You'll Learn
- Mushrooms in November in the UK
- Mushrooms in November in North America
- Best places to find mushrooms in November: forests, woodlands, mossy logs and leaf litter
- Types of mushrooms that grow in November: ceps, field mushrooms, puffballs, lobster mushrooms, oyster mushrooms and red, pink or orange cups
- How to cook mushrooms: sliced, drizzled with oil, sprinkled with salt and grilled or roasted?
Mushrooms in November in the UK
Mushroom hunting and foraging in the UK can be a rewarding experience, even in the winter months. While the colder temperatures might seem unfavourable for fungi, several mushroom varieties thrive in the damp and cool conditions. Here is a guide to help you identify some mushrooms you can find in November in the UK.
Winter Chanterelles
Winter Chanterelles have a funnel-shaped cap that ranges from yellow to orange-brown. The gills are forked and extend down the stem. They have a faint fruity aroma, similar to apricots. You can find them in woodlands, especially near coniferous trees, birch, and beech.
Oyster Mushrooms
Oyster mushrooms are one of the few known carnivorous mushrooms, preying on small worms called nematodes. They are generally white, grey, or tan-coloured and can be lobed or wavy. They grow in tightly tiered formations in groups and can be found on small branches, dead hardwood, fallen trunks, tree stumps, and even park benches. They are very versatile and come with health benefits, including being protective of the heart and containing natural cholesterol-lowering statins.
Death Caps
The Death Cap is the deadliest fungus growing in the UK today. It has an olive-brown, shiny cap and grows from a volva (egg sack). While it may look innocuous, it can kill within six hours if consumed.
Sulphur Tuft
The Sulphur Tuft has sulphur-yellow conical caps that pale towards the edges and age to yellow/brown. The gills are crowded and sinuate, ranging from sulphur yellow to olive/green/brown. The stem often has a faint vertical striated pattern leading to a bulbous base with fluffy white mycelium. It has a slightly perfumed smell and a pinkish-white spore print. This mushroom is very common but not edible, as consuming it can cause a stomach ache or even hospitalisation.
Unnamed Amanita Family Member
This beautiful mushroom, part of the Amanita family, is highly poisonous if not cooked properly. It has a buff brown to pinkish-brown domed cap with movable white spots. The gills are crowded and do not touch the stem; they are white with pinkish-red spots where insects have damaged them. The stem has a striped white veil and is white above the veil, darkening towards the bulbous, scaled base.
Unnamed Mushroom
This unnamed mushroom has pale violet gills that are crowded and sinuate. The stem often has a faint vertical striated pattern, and the spore print is pinkish-white. It has a slightly perfumed smell. This mushroom is likely one of the most common to find, but it is not edible and may cause a stomach ache if consumed.
Please note that this guide is not exhaustive, and there are approximately 15,000 types of wild fungi in the UK. Always use multiple sources for identification and never eat anything unless you are 100% sure it is edible.
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Mushrooms in November in North America
Mushroom foraging has no fixed start or finish due to the variety of species in the mushroom kingdom. However, certain times of the year are more prevalent for specific mushrooms, and these periods are called seasons. In North America, November is now considered mushroom month, thanks to recent trends of warm, dry autumns and mild early winters.
In general, the cooler months of the year are good for mushroom foraging, and autumn is an excellent time to forage for edible mushrooms. Spring is the most well-known time for foraging mushrooms, with Morels and Pheasant Back mushrooms being the most common. However, Fall is also a great time to hunt for mushrooms, especially in September and October, and even into November. The type of forest you choose for foraging is also important. Well-established, old-growth forests with a mix of conifers and deciduous trees, such as spruce, fir, hemlock, birch, beech, and poplar, will have the greatest variety of mushrooms.
In November, you can find a variety of mushrooms in North America, including:
- Oyster mushrooms
- Honey Mushrooms
- Lobster mushrooms
- Black Trumpet mushrooms
- Blewit mushrooms
- Cauliflower mushrooms
- Chanterelle mushrooms
- Fairy Ring mushrooms
- Hedgehog mushrooms
- Matsutake mushrooms
- Pigs Ear mushrooms
- Porcini mushrooms
- White Truffle mushrooms
- Yellowfoot mushrooms
Remember, when foraging for mushrooms, it is crucial to correctly identify each species as some mushrooms can be poisonous. If you are unsure, take photos and seek expert advice before consuming any foraged mushrooms.
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Best places to find mushrooms in November: forests, woodlands, mossy logs and leaf litter
While mushrooms can be found all year round, November is now considered mushroom month. This is due to recent trends of warm, dry autumns and mild early winters. In mild winters, mushrooms can even be found in January and February. The key to finding mushrooms is rain—the more rain, the more mushrooms.
If you're looking for mushrooms in November, the best places to find them are forests, woodlands, mossy logs, and leaf litter. In forests, look out for the Hen of the Woods, which can be found in temperate forests in the northeastern United States and eastern Canada. They can grow to a huge size, weighing up to 20 pounds. They can be identified by their white undersides with pores instead of gills.
Woodlands are another great place to find mushrooms in November, especially near coniferous trees, birch, and beech. Chanterelles, with their orange and yellow colouring, can be found in woodlands in North and Central America. They are known for their delicious flavour and are highly prized. If you're in the Pacific Northwest, you may find Hedgehog mushrooms in December, but in most other woodlands, you can spot them in November. They are identified by their tooth-like spines on the underside of their light-to-medium brown caps.
Mossy logs and leaf litter are also prime spots for mushrooms in November. Keep an eye out for red, pinkish, or orange cup-shaped mushrooms that resemble tiny saucers. They often appear in clusters and have a smooth inner surface, while the outer side may be covered in fine hairs.
In addition to forests, woodlands, mossy logs, and leaf litter, you can also find mushrooms in grasslands and fields. The Cep or Edible Boletus, also known as Porcini in Italian, can be found in mixed woodlands and grass near trees from August to November. It is distinguished by its "penny bun" cap and spongy gills.
When foraging for mushrooms, always exercise caution and only consume mushrooms that you can positively identify as edible. Many mushrooms have toxic or even deadly lookalikes.
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Types of mushrooms that grow in November: ceps, field mushrooms, puffballs, lobster mushrooms, oyster mushrooms and red, pink or orange cups
While mushrooms can be found all year round, November has become the prime month for mushroom foraging due to the recent trend of warm and dry autumns and mild early winters. With that in mind, here are some types of mushrooms that grow in November:
Ceps
Ceps, also known by their Italian name, porcini, are nicknamed "the king" for good reason. They are generally quite large, ranging from thumb-sized to the circumference of a whole hand. They have a large umbrella-shaped chestnut-coloured glossy cap. Ceps are sweet and soft with a little textural bite. Try them sliced, drizzled with oil, sprinkled with salt, and grilled, or roasted.
Field Mushrooms
Field mushrooms are naturally occurring agaricus fungi that come in all kinds of funky shapes. They grow in the wild and suck up all the flavours of the land around them, making them quite special compared to their cultivated cousins. You can find them on market stalls and use them in pies.
Puffballs
Puffballs, or giant puffballs, can range in size from a few centimetres to over a metre in diameter—sometimes even growing to the size of a human head! They are round, ball-shaped fungi that release spores through an opening at the top and are found in a variety of habitats, including grasslands, forests, and disturbed areas. They are glorious brushed with a little oil, grilled with bacon, and served with a poached egg on top. Strips of giant puffball are also exciting cooked in a tempura batter with soy sauce for dipping.
Lobster Mushrooms
There are over 2,000 species of edible mushrooms, but only one looks and tastes like lobster.
Oyster Mushrooms
Oyster mushrooms, or the Pleurotus genus, are characterised by their broad, fan-shaped, or oyster-shaped caps. They grow on wood or debris and are very common in woods, often with bright colours. The gills and flesh are brittle, and the gills are white or creamy, while the stem does not have a ring or partial veil. The species in this group are generally brown, grey, white, or yellow and thick-fleshed with a stout appearance.
Red, Pink, or Orange Cups
Some mushrooms have gills that are usually attached to the stem and turn pink as the pink spores mature. Most of them grow in grass. The Galerina genus, for example, typically has a conical to bell-shaped cap and a slender stalk. Their caps can range from light to dark brown and may be smooth, striated, or scaly.
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How to cook mushrooms: sliced, drizzled with oil, sprinkled with salt and grilled or roasted
While mushrooms are available all year round, November is considered the mushroom month. The mild winters can also cause mushrooms to be found in January and February.
Now, onto the cooking part. Here is a detailed, step-by-step guide on how to cook mushrooms by slicing, drizzling with oil, sprinkling with salt, and grilling or roasting:
Preparation
Before cooking, clean the mushrooms by wiping off any dirt with a paper towel or gently brushing it away with a clean, damp sponge.
Slicing
For grilling, slice the mushrooms in half before skewering to allow for quick, even grilling. If you are using portobello mushrooms, slice the caps into 1/2-inch thick slices before cooking.
Marinating
Combine olive oil, vinegar, honey, garlic, and Italian seasoning in a small bowl. Add the mushrooms to the marinade in a mixing bowl and toss until they are well coated. Marinate at room temperature for about 30 minutes.
Grilling
Thread the mushrooms onto skewers and arrange them on a grill at medium-high heat (400-425°F). Grill for 4 minutes with the lid closed, then flip the skewers and grill for another 3-4 minutes, or until the mushrooms are tender and slightly charred.
Seasoning
Remove the skewers from the grill and season with salt, pepper, and fresh herbs. Serve immediately.
Roasting
Preheat the oven to 425°F and line a baking sheet with foil. Combine olive oil, butter, vinegar, and soy sauce in a mixing bowl and whisk until well combined. Add the mushrooms to the bowl and toss until they are evenly coated. Spread the mushrooms on the prepared baking sheet and roast for 40-45 minutes, stirring every 15 minutes. The mushrooms are ready when they are tender, and the edges have caramelized and turned golden brown.
Seasoning
Season the roasted mushrooms with salt, pepper, and fresh herbs, and serve immediately.
Enjoy your delicious, grilled, or roasted mushrooms!
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Frequently asked questions
While some mushroom species cease to exist during the colder months, there are a few species that continue to fruit during this time. In the UK, the US, and across northern Europe, November is considered a prime time for mushroom foraging.
Mushrooms can be found in damp woodlands, mossy fallen logs, rotting wood, and leaf litter.
Oyster mushrooms, which are one of the few carnivorous mushrooms, can be found in November. They are generally white or grey but can sometimes be tan.
