John Miller
Autumn is a great time for mushroom foraging, with a variety of edible mushrooms to be found in the wild. While spring is the most well-known time for mushroom foraging, fall is considered by some to be the best time to hunt for mushrooms. The actual season for any given mushroom depends on location and climate, and some mushrooms that are typically spring varieties, like Western King Boletes, Dryad's Saddle, and Pheasant Back mushrooms, can come back in the fall when temperatures drop. The fall season also brings rain and cooler temperatures, creating the perfect conditions for mushrooms to grow. Foragers can find Chicken of the Woods, Chanterelles, Fishy Milk Caps, Honey Mushrooms, Oyster Mushrooms, Lion's Mane, Black Trumpets, Cauliflower Mushrooms, and many more varieties in the wild during the fall. However, it is important to be able to correctly identify mushrooms to avoid poisonous varieties, and some recommend going on expeditions with experienced foragers or getting IDs verified by experts.
| Characteristics | Values |
|---|---|
| Ease of foraging | Fall is considered the easiest time to forage for mushrooms, fruits, and nuts. |
| Mushroom varieties | Chanterelle, Chicken of the Woods, Fishy Milk Cap, Black Trumpet, Cauliflower, Coral, Honey, Lion's Mane, Oyster, Witch's Butter, Giant Puffball, King Bolete, and more. |
| Edibility | Some mushrooms are edible and can be cooked in various ways. Some are medicinal. |
| Identification | Correct identification is crucial as some mushrooms are poisonous. Mushrooms can be identified by their appearance, aroma, texture, and taste. |
| Locations | Mushrooms can be found in forests, particularly older hardwood forests, near trails, or areas with less duff and fern cover. They grow on downed wood, near certain trees like oaks, beeches, and cherry trees, and in moist conditions. |
| Preparation | Mushrooms should be cleaned and prepared appropriately for cooking. |
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Chicken of the Woods
This mushroom can be found from early spring to late fall, but the best time for foraging may vary depending on your location. For example, in Southern Ohio, September and October are considered the prime months for finding Chicken of the Woods. When foraging, remember to only collect the mushrooms from dead trees or logs, as they are never found growing on the ground.
To identify Chicken of the Woods, look for its distinctive \"sea shell\" shape with smooth, wavy edges. The underside is typically a solid cream to yellow colour, while the top exhibits vibrant orange hues, sometimes with yellow colouring along the edges. Young specimens are moist and rubbery, with a bright sulphur-yellow to orange body and occasionally bright orange tips. As they age, the mushrooms become paler and more brittle, and their vibrant colour fades. Therefore, it is best to harvest them when they are young and tender.
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Oyster mushrooms
When it comes to harvesting oyster mushrooms, timing is crucial. Oyster mushrooms have an extremely fast growth rate, and when grown in temperatures of 60 degrees Fahrenheit or higher, they typically need to be harvested twice a day. The optimal time to harvest is when the caps begin to uncurl and flatten but before they become too flat. The edges of the caps should still be slightly curled under. Harvesting too early may result in a rubbery texture and decreased yield, while harvesting too late can lead to overripe mushrooms with diminished flavour and suboptimal texture.
After harvesting, oyster mushrooms should be stored at 36-38 degrees Fahrenheit. To minimize drying, a cover or towel can be placed over the mushrooms, but holes in the container or the use of a paper box/bag are necessary to allow for air exchange. Sealed containers should be avoided, as they can cause the mushrooms to rot within a couple of days. When properly stored, oyster mushrooms can last for about 10 days, but they can also be dried for longer-term storage.
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Lion's mane
When foraging for Lion's mane mushrooms, there are a few key things to look out for. Firstly, they tend to grow in clusters, so if you spot one, there's a good chance you'll find more nearby. They can often be found at the base of trees or on dead or dying wood, so keep an eye out in these locations. The mushroom's appearance changes as it ages, with the spines becoming longer and more pronounced, and the colour darkening to a deeper yellow or orange.
The best time to harvest Lion's mane mushrooms is when they are young and the spines are still short and tender. They should be white or light-coloured and free from any signs of discolouration or bruising. The mushrooms can be carefully twisted off at the base, taking care not to damage the mycelium, or underlying root system, of the fungus. Foragers should ensure they have correctly identified the mushroom and only consume it if they are certain it is safe to do so.
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Black trumpets
Identification: Black trumpets have a unique look, with a trumpet-shaped cap that is deeply indented and often wrinkled. The colour ranges from dark grey to almost black, and the mushrooms have a smooth texture and a distinctive fruity or spicy scent. They grow in clusters, often in mossy areas or near coniferous trees.
Where to Find Them: Black trumpets typically grow in wooded areas, especially those with moist, humus-rich soil. Look for them in deciduous forests, particularly under beech, oak, or filbert trees. They can also be found in coniferous forests, often near spruce or hemlock trees. Mossy areas, logs, and stumps are also good places to search.
Harvesting: When harvesting black trumpets, use a knife or scissors to cut the mushrooms at the base of the stem. Be sure to leave some behind to spore and ensure future growth. Black trumpets are delicate, so handle them with care to avoid bruising or damaging them. Place them in a basket or container that allows airflow to keep them fresh.
Cooking and Preservation: Black trumpets have a rich, earthy flavour and a delicate texture. They are excellent in soups, sauces, omelettes, and pasta dishes. You can also dry them for future use by placing them in a single layer and allowing them to air dry before storing them in airtight containers. Dried black trumpets can be rehydrated and added to various recipes.
Safety: Always properly identify mushrooms before consumption. Black trumpets can be mistaken for other mushrooms, such as false morels, which are poisonous. Consult a field guide or seek expert advice if you are unsure. Additionally, cooking mushrooms thoroughly is recommended, as consuming raw mushrooms may cause stomach discomfort.
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Hen-of-the-woods
Autumn is a great time for mushroom foraging, and one of the most rewarding finds for foragers is the hen-of-the-woods mushroom. This mushroom is also known as maitake, sheepshead mushroom, signorina, and Grifola frondosa. It is a parasitic polypore mushroom that infects living trees, causing butt-rot in the host.
Hens are a great mushroom for beginners as they are easy to identify and have no poisonous look-alikes. They are usually found in clusters at the base of trees, especially large, old oak trees, especially red oaks, but also occasionally on maple trees. They can also be found on fallen trees and stumps. They have a distinct fan-like shape, with rosettes of layered caps that originate from a central stem. The caps are light to dark grey, smoky brown, or a combination of both, with white undersides. The caps have frilled edges, giving the mushroom a ruffled appearance, like a roosting bird, which is where their name is thought to come from. They have a white spore print, visible on mature mushrooms, and they bruise brown when handled.
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Frequently asked questions
Mushrooms that can be harvested in the fall include Chicken of the Woods, Chanterelles, Fishy Milk Cap, Cauliflower Mushroom, Honey Mushrooms, Oyster Mushrooms, Lion's Mane, Black Trumpets, and Giant Puffball.
Moisture is key to the growth of mushrooms. Old-growth forests with lots of moisture are likely to produce mushrooms. If you are unsure about the identity of a mushroom, take a photo and continue on your way. You can always return later if you find out that it is edible. Always carry a field guide to help identify different species.
Yes, the Destroying Angel (Amanita bisporigera) is responsible for the majority of mushroom fatalities in the US. Only eat all-white mushrooms if they are Lion's Mane or the Giant Puffball.
