Sarah Brown
Mushroom foraging season varies depending on the type of mushroom and location, but generally, most mushrooms appear in spring, summer, and fall. In the Pacific Northwest and southern states, morels appear as early as March or April, while in the Northeast, they show up in mid-May or later. Springtime Amanitas can be found growing near oaks on the West Coast in spring, while Chicken of the Woods mushrooms can be found from late spring through fall. Chanterelle mushrooms tend to appear in late spring, summer, and early fall, depending on the weather. In temperate climates, shaggy mane mushrooms can be found from June through November, while the maitake mushroom matures in late summer and early fall. Fairy ring mushrooms are typically harvested in the summer and fall but can grow year-round in warm climates.
| Characteristics | Values |
|---|---|
| Mushroom Season | Spring, Summer, and Fall |
| Peak Season | September |
| Location | Well-established, old-growth forests |
| Types of Mushrooms | Fairy Ring, Morels, Chicken of the Woods, Chanterelle, Porcini, Maitake, Shaggy Mane, Chicken Mushrooms, Spring King Bolete, etc. |
| Danger | Mushrooms can be toxic |
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What You'll Learn
Morels and other spring mushrooms
Spring is the perfect time to hunt for morel mushrooms. In western North America, morels are often found in coniferous forests, including pine, fir, larch, and Douglas-fir trees. They also grow in riparian forests near cottonwood trees. In the northern hemisphere, morels are associated with deciduous trees such as ash, sycamore, and tulip trees, as well as dead and dying elms, old apple trees, and cottonwoods.
Morels are typically found in the spring, particularly from March to May, and are rarely found near poisonous mushrooms due to their springtime phenology. They are highly prized and regarded as a delicacy, with a unique flavour and texture that makes them sought-after by chefs and foragers alike. Black morels are the first to appear, typically at the end of April or the beginning of May, after a period of above-freezing temperatures and some rainfall. They are often found on land that has been disturbed, such as areas affected by logging or burning.
Other spring mushrooms include the Springtime Amanita, which grows near oaks in the spring on the West Coast, and the Spring King Boletes, which are usually available in May and June on the West Coast, growing under pine and fir trees. The chicken mushroom also fruits in the spring, particularly around the last week of May.
It is important to note that foraging for mushrooms can be dangerous, and only experts should consume foraged mushrooms. Before heading out, it is crucial to research the varieties of mushrooms that grow in your area and how to identify and safely collect them.
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Chicken of the Woods
To clean Chicken of the Woods mushrooms, simply wipe them with a damp rag or sponge, and use a soft-bristled brush to scrub out any dirt if needed. Do not soak them in water, as they will become soggy and flavourless. These mushrooms can be stored in the refrigerator for up to a week and can also be frozen for later use.
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Chanterelles
When foraging for chanterelles, it is recommended to bring a basket, gardening gloves, and a sharp paring knife. Cutting the mushrooms out of the soil is preferable to twisting them out because it keeps the dirt out of your basket and helps support annual regeneration. It is also important to only take what you plan to use and leave some behind for critters that also enjoy chanterelles, such as deer and squirrels. To help with reproduction, lightly blow on the underside of the mushroom after cutting it to disperse the spores. Collecting chanterelles in a colander or a cloth/mesh bag can also help with this.
Chanterelle season typically begins in late spring or early summer, with some variation depending on location. In Minnesota, the season starts in late June and can extend into October, with prime time in July and August. In California and the Pacific Northwest, the season starts in the fall and runs into spring. On the East Coast and in the Midwest, the season generally runs through the summer. In the UK, chanterelles typically appear between July and October, although they may not appear until early or mid-autumn in the South of England and parts of central and southern Europe. In Scotland, chanterelles usually start to appear around mid-June and can be found in sitka spruce plantations and birch woodlands.
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Maitake and other fall mushrooms
May is springtime, and while mushrooms can grow all year round in warmer climates, spring is when the rain falls and the mushrooms start to grow.
The Maitake mushroom (Grifola frondosa) is a polypore mushroom that grows at the base of trees, particularly old oaks or maples. It is native to China, Europe, and North America. It is an edible mushroom that has long been used in East Asian cuisine and is studied for its potential health benefits. Maitake is also known as the "hen of the woods", "sheep's head", "king of mushrooms" (due to its large size), and "cloud mushroom". The name maitake means "dancing mushroom" in Japanese. It is considered a choice edible mushroom, especially the young caps when slow-cooked, although some may be allergic to it.
Maitake mushrooms are found at the base of oak trees in China and Japan, and have been observed in Northeastern North America. They are perennials and mature in late summer and early fall after a rain. They resemble a wavy bit of coral and are often incorporated into Japanese dishes.
Other fall mushrooms include the shaggy mane (Coprinus comatus), which grows in grasslands and meadows in North America and is best foraged in June through November. Fairy ring mushrooms (Marasmius oreades) are also harvested in the fall, as well as the meadow mushroom (Agaricus campestris). Chicken mushrooms (Laetiporus sulphureus) are another edible bracket fungus, commonly called the "chicken of the woods" or "sulphur shelf".
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Safety tips for mushroom foraging
Mushroom foraging can be a rewarding activity, allowing you to connect with nature and discover delicious edible mushrooms. However, it's crucial to prioritize safety, as consuming the wrong mushrooms can have serious consequences, including organ damage and even death. Here are some detailed safety tips for mushroom foraging:
Proper Identification is Key
Never consume a wild mushroom unless you are 100% certain of its identity. Many toxic mushroom species closely resemble edible varieties, so identification can be tricky for beginners. Always consult a mushroom guidebook, online resources, or attend foraging classes to learn about the specific characteristics of each mushroom type. Use multiple sources, such as books, apps, or experienced foragers, to cross-reference and confirm the identity of the mushrooms you find.
Know the Habitat and Seasons
Different mushrooms thrive in specific environments and grow during certain seasons. For example, chanterelles are often found in coniferous forests, while morels are commonly found near ash, elm, and oak trees in the spring. Learning about the habitats and seasons of specific mushroom types will increase your chances of successful and safe foraging.
Be Aware of Your Surroundings
Mushrooms can absorb chemicals from their environment, so be cautious of where you collect them. Avoid areas where fertilizers or pesticides may be present, such as lawns or gardens. Stay away from busy roads, old dump sites, and ornamental trees, as the fungi growing there may have absorbed toxins.
Start with Easy-to-Identify Varieties
If you're new to mushroom foraging, focus on easily recognizable mushrooms with distinctive features. Chanterelles, morels, oyster mushrooms, and chicken of the woods are good options for beginners. These varieties are safer choices and can be found in various habitats, increasing your chances of a successful forage.
Proper Cleaning, Cooking, and Storage
When you get home with your foraged mushrooms, clean them gently using a soft brush or damp cloth. Avoid soaking them in water, as they can become soggy. Many wild mushrooms should be cooked thoroughly before consuming to enhance their flavor and eliminate potential toxins. If you have a large harvest, consider drying your mushrooms for later use.
Remember, safety comes first when it comes to mushroom foraging. Always be cautious, take the time to educate yourself, and only consume mushrooms that you can identify with absolute certainty. Happy foraging!
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Frequently asked questions
It depends on the species of mushroom and the location. Morels, for example, grow in the spring when ground temperatures reach 53 degrees Fahrenheit. They can be found in areas with ground disturbance, such as where a tree has fallen and pulled up its root system.
In addition to morels, you may find oysters, chicken of the woods, and pheasant back mushrooms in the spring. Oysters grow on wood, living or dead, and are commonly used in Asian dishes. Chicken of the woods is a colourful mushroom that can be used as a meat substitute in pasta and soup.
Yes, it is important to be cautious when handling wild mushrooms, as they may be poisonous. Consult a trained mycologist or an experienced forager for advice on identifying edible mushrooms in your area. Remember the adage, "when in doubt, throw it out."
