John Miller
While there are over 14,000 species of mushrooms, and they grow all year round, there is no one prime mushroom season. The timing of mushroom growth depends on the species, weather conditions, and location. For example, morel mushrooms are the first to appear in the wild in spring, whereas porcini mushrooms are found in late summer and early fall. The seasons for foraging fungi are contingent on the weather, and an overly rainy or dry spring will affect the entire mushroom kingdom.
| Characteristics | Values |
|---|---|
| Season | There is no fixed mushroom foraging season. Different species grow all year round. |
| Most common season | Spring, summer and fall |
| Weather conditions | Mushrooms thrive after rain, especially in autumn. |
| Location | Conifer forests, meadows, fields, and forests |
| Specific mushroom species | Morels are the first to appear in spring. |
| Porcini are found in late summer/early fall. | |
| Chicken of the Woods appears in late spring through fall. | |
| Hen of the Woods appears in late fall. | |
| Lobster mushrooms appear in summer and fall. | |
| Giant puffball mushrooms are found in damp deciduous woodland areas. |
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What You'll Learn
Morel mushrooms: Spring, especially in wooded areas in North America and Europe
Morel mushrooms are a highly prized variety of edible fungi, particularly in French and Catalan cuisine. They are found in abundance in the temperate Northern Hemisphere, including North America, Europe, and parts of Asia. They are also found in Turkey, China, the Himalayas, India, and Pakistan.
Morel mushrooms are a springtime phenomenon, with their season typically lasting from March to June, depending on the region. They are often associated with specific types of trees, including elm, apple, ash, and cottonwood. In North America, they are commonly found in the Midwest, Northeast, and Mid-South regions, with states like Michigan, Illinois, Oregon, Washington, Idaho, and Alaska being popular spots for mushroom hunters. In Europe, morels are found in forested areas, with certain tree species such as fir, pine, poplar, elm, oak, and chestnut.
Morel mushrooms have a unique honeycomb-like appearance and a nutty or earthy flavor. They are prized by gourmet cooks and foragers alike. Their growth is influenced by factors such as ground temperature, moisture levels, and specific habitat conditions. Morel hunters often refer to maps and use digital tools to locate prime spots, as these mushrooms can be elusive and tricky to find.
To increase the chances of finding morel mushrooms, hunters should look for south-facing and west-facing slopes, as these areas receive more sunlight and warmer temperatures. Productive morel spots are closely guarded secrets, and hunters should be mindful of locations near public-land parking lots, which are likely to be picked over. Hunting midday and steering clear of areas with blinds or decoys used by turkey hunters are also recommended.
It is important to correctly identify morel mushrooms before consuming them, as false morels can be poisonous. Additionally, it is crucial to cook them thoroughly, as even correctly identified edible mushrooms can cause adverse reactions if consumed raw or undercooked.
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Porcini mushrooms: Late summer/early fall, in conifer forests
Porcini mushrooms, also known as King Bolete or Penny Bun, are highly sought-after for their nutty flavour and dense texture. They are challenging to cultivate and are therefore often foraged from wild populations. Porcini mushrooms can be found in late summer and early fall in conifer forests.
In the Northern Hemisphere, Porcini mushrooms grow naturally in damp, shaded forest areas, thriving beneath conifer and deciduous trees like oak, chestnut, and birch. They form a unique symbiotic relationship with tree roots, helping trees absorb water and nutrients while relying on tree sugars to grow.
Porcini mushrooms can be found in conifer forests worldwide, including in the Pacific Northwest of the United States, Canada, Australia, New Zealand, and Central America. In these regions, the mushrooms may begin to fruit as early as April or May and continue into the fall. In Canada, Porcini mushrooms are often found in mountain ranges with sandy soils in mid-summer and then disappear during the peak summer heat of August. They start to reappear in greater abundance in the fall, especially in the coastal regions.
When foraging for Porcini mushrooms, it is important to look for telltale "mushrumps", which are rounded bumps in the duff that indicate a mushroom forming underground. The freshest specimens will have white or greyish pores, while older mushrooms will have yellow pores. The caps of Porcini mushrooms are typically brown to red-brown, with a slightly greasy, viscous feel. They vary in size, but on average, they range from 7 to 30 centimeters in diameter.
Porcini mushrooms are prized as a seasonal delicacy and can be used in various dishes. They are commonly grilled, dehydrated, or used in recipes such as mushroom risotto, wild mushroom soup, and mushroom coconut rice.
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Lobster mushrooms: Summer and fall, after rain
While there is no beginning or end to mushroom foraging, as different species thrive all year round, lobster mushrooms are a summer and early fall mushroom. In the Pacific Northwest, they have a heavy fruiting season from roughly July to October. They can be found in meadows, fields, and forests, and along running creeks, especially early in the season.
Lobster mushrooms are parasitic fungi that infect other species, turning them into gourmet edible mushrooms. They are vivid orange-red in colour and are hard to miss. They emerge from the ground and continue to grow and deepen in colour. Their flavour is not very strong, with a slight seafood-like taste and aroma, and a mushroomy character. They are dense and retain their shape and meaty texture even when cooked.
Young, lighter-coloured specimens are considered the best for eating. The flesh should be white and firm. Older mushrooms may be infested with slugs, snails, and other wildlife, and will be mushy and brown, which can cause digestive distress. They should be used within 3-4 days of harvesting, kept in a paper bag in the refrigerator.
To find lobster mushrooms, check a precipitation map to see if your usual spots have gotten rain recently. Look for water-holding micro-habitats in the forest, such as small drainages, low spots, north-facing slopes, or patches of bearberry.
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Chicken of the Woods: Late spring through fall
Chicken of the Woods mushrooms, also known as Sulphur Shelf mushrooms, are easily identifiable by their bright colours and large size. They are a great mushroom for beginner foragers as they are edible, taste similar to chicken, and have no poisonous lookalikes.
Chicken of the Woods can be found anytime from early spring to late fall. They fruit in the same spot year after year, usually at the same time, so it is worth marking down the location and date and returning the following year. In Southern Ohio, for example, September and October are the best months to find them.
Chicken of the Woods mushrooms grow on decaying trees, so keep an eye out for their unmistakable bright orange bodies on dead trees or logs. They don't age well and will turn an unbecoming shade of yellow-tan when they are past their prime.
When preparing Chicken of the Woods mushrooms, they can be cooked in a similar way to chicken. Many recipes involve sautéing the mushrooms in butter, sometimes with onions and garlic, before adding salt and pepper to taste. They can be used in a variety of dishes, such as breakfast burritos or rice skillet meals.
While there is no exact science to determining the best time to forage for mushrooms, as it depends on weather conditions and specific mushroom species, Chicken of the Woods is a great option for beginner foragers due to its distinct appearance, long growing season, and lack of poisonous lookalikes.
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Giant puffball mushrooms: Damp, deciduous woodland areas
Giant puffball mushrooms (Calvatia gigantea) are the largest and most common type of puffball in most regions. They are typically found in grassy open meadows and fields, but can also be found in the undergrowth of damp, deciduous woodland areas. They tend to favour well-fertilised areas like lawns and golf courses.
Puffballs are a group of mushrooms that includes several different species. All true puffballs are edible, but there are some false puffballs and lookalikes to watch out for. They grow as solid spheres of fungus without any gills, caps, or stems. They can reach a foot or more in diameter, making them hard to mistake for any other type of fungi once they reach that size.
To identify a puffball, cut it in half and examine the inside. The inside flesh should be thick, hard, and solid white. If the flesh is yellowish or greenish-brown, it is no longer edible as the spores will have begun to form. If the inside has the shape of a mushroom or evidence of gills, or any brown, black, yellow, or purple coloration, discard it.
The best time to go looking for giant puffballs is in the late summer or early fall, from August until October. They are found all over Europe and North America.
Native American tribes of North America have long been aware of puffballs, using them for a variety of purposes. Some tribes used them as a styptic to stop wounds from bleeding, mixing the spores with spiderwebs and bark and applying it to wounds. The Cherokee Indians used puffballs to help heal sores and burns, and many tribes collected them for food. Some wore dried puffballs around their necks to ward off ghosts and evil spirits.
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Frequently asked questions
There is no fixed start or end to mushroom foraging. Different species of mushrooms thrive all year round. However, the majority grow in spring, summer and fall.
Morels are the first mushrooms to appear in the wild in spring. In the Deep South, the season starts in March. In the Mid-South or Midwest, it's April through May. And in the upper Midwest and Northeast, it's May through June.
Porcini mushrooms are a late summer/early fall find. Start looking around conifer forests in September and keep looking until December.
The unmistakable bright orange Chicken of the Woods mushrooms are found from late spring through fall.
Hen of the Woods mushrooms are a late fall find. They show up as early as September in some places, and in October or November in cooler areas.
