Emma Wilson
Washington is home to a diverse range of mushrooms, thanks to its consistent moisture and incredibly diverse forests. With over 1,400 species of wild mushrooms, Washington offers a variety of edible treats for foragers and nature enthusiasts alike. From the delightful hedgehog mushroom, known for its distinctive spines, to the highly prized King Bolete (or Penny Bun/ Porcini), Washington's warm, humid winters and mild summers create the perfect environment for these fungi to thrive. For those interested in mushroom hunting, destinations such as Whidbey Island, Snohomish County, and Mount Rainier National Park offer an abundance of sought-after edible varieties. However, it is crucial to exercise caution and properly identify mushrooms before consumption, as toxic lookalikes may accompany edible ones.
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What You'll Learn
King Bolete, also known as Penny Bun or Porcini
Washington is home to a wide variety of mushrooms, thanks to its warm, humid winters and mild summers. One of the most sought-after wild edible mushrooms in the state is the King Bolete, also known as Penny Bun or Porcini. This mushroom is prized for its texture and flavour, and is considered one of the safest wild mushrooms to pick for the table due to its distinct appearance.
The King Bolete (Boletus edulis) is a type of basidiomycete fungus, producing spore-bearing fruit bodies above ground in summer and autumn. The fruit body has a large brown cap, which can reach up to 12 inches in diameter, and occasionally up to 16 inches. The cap's underside has rounded, sponge-like pores that are white when young and turn yellow-olive as they mature. The stout stem is whitish to brownish and can grow up to 8 inches tall and 4 inches thick. The flesh is firm, solid, and white.
King Boletes are often found in new-growth forests, growing directly from the ground under or near spruce, pine, western hemlock, and Sitka spruce trees. They are typically in season from early summer to late fall. While they are prized for their flavour and texture, they are also known for their nutritional properties, containing dietary fibre, protein, minerals, and various vitamins. Additionally, they are a good source of antioxidants, ergothioneine, and glutathione, which may help protect the body against certain illnesses in older age.
When preparing King Bolete mushrooms, they can be dried, sautéed, fried, or pickled. They are a versatile ingredient, adding a rich, flavourful umami taste to dishes such as pizza, pasta, sauces, soups, or even scrambled eggs. However, it is important to properly identify the King Bolete before consuming it, as some similar-looking mushrooms can be bitter, unpalatable, or even poisonous.
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Chanterelles, found in shady areas under conifer trees
Chanterelles (Cantharellus cibarius) are edible mushrooms that grow in shady, moist areas under conifer trees. They are a forager's favourite, with a succulent texture and delicate flavour that is prized by chefs around the world. They are also known as girolle and are considered a gourmet fungus. Chanterelles are high in vitamins C and D and very high in potassium. They have antibacterial and antiviral properties and contain eight essential amino acids. They are funnel-shaped with a wavy, smooth cap and gill-like ridges that run down the stipe. The caps can be anywhere from almost white to deep yellow or orange in colour, and the spores are pale cream. They are usually easy to spot, but can be harder to find in the fall when there are colourful leaves on the ground.
Chanterelles have strong mycorrhizal relationships with trees and are most commonly found near hardwood trees such as beech, oak, maple, birch and poplar. They can also be found near conifers such as pine or hemlock. They love old-growth forests with moist forest floors and often pop up after heavy rains. Mossy and damp forest clearings are another great place to look for them. If you find one chanterelle, chances are there are more in the area!
Chanterelles are a common variety of mushroom in the UK, where they grow in coniferous forests in mossy areas or in broadleaved forests. They are also found in Scotland, where they form mycorrhizal associations with birch and pine.
When foraging for chanterelles, it is important to be aware of similar-looking but toxic mushrooms, such as the Jack-o-lantern mushroom (Omphalotus illudens), which is highly toxic and can cause severe stomach upset. It is orange in colour like chanterelles, but it has true gills (not blunt) with very little forking. It grows in clusters on decaying wood, similar to oyster mushrooms.
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Shaggy Mane, also known as Lawyer's Wig
Shaggy Mane mushrooms, also known as Lawyer's Wig, are a choice edible mushroom. They are easy to identify and commonly found in suburban areas, making them ideal for beginner mushroom foragers. Shaggy Mane mushrooms have a distinctive appearance, with conical caps that are covered in shaggy, upturned scales, giving them a shaggy look. The caps are generally 2 to 6 inches (5 to 14 cm) tall and 1 to 2 inches (2.5 to 5 cm) wide, and they become bell-shaped as the mushrooms mature. The gills underneath the cap are another characteristic feature of Shaggy Mane mushrooms. When young, the gills are white, then they turn pink, and finally, they turn black and liquify, contributing to the "inky" part of their name, Shaggy Ink Cap.
Shaggy Mane mushrooms are part of the Coprinus genus and are scientifically known as Coprinus comatus. They are native to North America and Europe and can be found throughout the Northern Hemisphere. They thrive in various habitats, including suburban and urban parks, backyard lawns, roadsides, rural pastures, open woodlands, and trailsides. They typically grow in groups, especially after a good rainfall, and can often be found in disturbed soil, grass, compost, and wood chip piles.
Shaggy Mane mushrooms are considered a choice edible mushroom, especially when they are young and the gills have not yet turned black. They have a mild taste and produce a large amount of liquid when cooked. They are commonly used in mushroom soup or risotto. However, it is important to note that they should be prepared soon after being collected, as the black areas can turn bitter. While Shaggy Mane mushrooms themselves do not contain coprine, and some sources claim they can be safely consumed with alcohol, there have been anecdotal reports of negative reactions when consumed with alcohol. Therefore, it is always recommended to exercise caution and avoid consuming mushrooms with alcohol.
Shaggy Mane mushrooms are often confused with other similar-looking mushrooms, such as the common ink cap (Coprinopsis atramentaria), which contains coprine and can induce coprine poisoning when consumed with alcohol. Additionally, the magpie fungus, which is poisonous, can sometimes be mistaken for Shaggy Mane mushrooms. Therefore, it is essential to properly identify mushrooms before consuming them to avoid any potential health risks.
In Washington, some of the edible mushrooms include morels, chicken of the woods, hedgehog mushrooms, chanterelles, and oyster mushrooms. Morels can be found in burn scars, riverine landscapes, or mountainous terrains, while chicken of the woods is known for its easy identification and conspicuous growth habit. Chanterelles, with their orange coloring and "false gills," have a symbiotic relationship with Douglas fir, spruce, and hemlock in the region. Oyster mushrooms, on the other hand, are commonly found on or near dying or dead alder trees in Washington State.
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Oyster mushrooms, found on or near dying or dead alder trees
Washington is home to a diverse range of mushrooms, thanks to its warm and humid winters and mild summers. Oyster mushrooms (Pleurotus ostreatus) are one of the many edible mushrooms found in the state. They are commonly found on dying or dead hardwood trees, such as alder and cottonwood.
Oyster mushrooms are easily identifiable by their broad, fan or oyster-shaped cap, which can range from 2 to 30 centimetres (1 to 12 inches) in width. The cap is usually white, grey, or brown, with an inrolled margin when young, and becomes smooth and sometimes lobed or wavy as it ages. The flesh of the mushroom is white and firm, with varying thickness due to the arrangement of the stipe. The stipe itself is off-centre and attaches laterally to the wood, reaching up to 4 centimetres (1.5 inches) in length. The gills of oyster mushrooms are whitish, sometimes turning yellowish, and are spaced relatively far apart. The spore print is white to lilac-grey and is best viewed on a dark background. Oyster mushrooms have a distinctive bittersweet aroma, resembling that of benzaldehyde or bitter almonds.
When foraging for oyster mushrooms, it is important to keep in mind that they are often found on dying or dead trees. This is because they are decomposers, playing a vital role in breaking down dead wood and returning nutrients to the ecosystem. While this process is beneficial for the forest, it can be a sign of internal problems if oyster mushrooms are found on landscape trees. Therefore, if you discover oyster mushrooms on your trees, it is recommended to contact a local arborist to evaluate the health of your trees and address any potential issues.
Oyster mushrooms are not only sought-after for their culinary uses but also for their industrial applications. They have been used successfully in mycoremediation, treating soil polluted with diesel oil and degrading oxo-biodegradable plastic bags and renewable polyethylene. Additionally, oyster mushrooms are one of the few known carnivorous mushrooms, preying on small roundworms and obtaining nitrogen by killing and digesting nematodes. This predatory behaviour is believed to have evolved independently within the fungal lineage.
While oyster mushrooms are considered a delicacy, it is crucial to exercise caution when consuming any wild mushroom. Always verify the identification of the mushroom with a mycologist or fungus expert before consuming it, as there are toxic look-alikes, including the western jack-o'-lantern mushroom (Omphalotus nidiformis) and the ivory funnel mushroom (Clitocybe dealbata). Additionally, culinary experts recommend cooking oyster mushrooms slowly at a low temperature to reduce the likelihood of adverse reactions.
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Lion's Mane, a colloquial term for the hericium genus
Washington is home to a wide variety of mushrooms, thanks to its consistent moisture and incredibly diverse forests. The King Bolete, or Penny Bun, is one of the most sought-after wild edible mushrooms in the state due to its texture and flavour. The Hedgehog mushroom is another delectable edible variety found in the region, named for the tiny, spine-like projections on the underside of their caps.
Lions Mane, a colloquial term for the Hericium genus, is a species of tooth fungus, specifically Hericium erinaceus. Native to North America and Eurasia, Lions Mane mushrooms are common during late summer and autumn, particularly on American beech and maple trees. They can also be found on living trees, usually in association with a wound. The mushrooms have a unique appearance, with dangling spines longer than 1 centimetre that cover the entire surface of the basidiocarp, giving them a globular or semi-spherical shape. They are white to cream-coloured when young, turning yellowish or brownish as they mature.
Lions Mane mushrooms are considered a choice edible variety and are also used in traditional Chinese medicine, although their medicinal benefits are not reliably proven. They have gained increasing scientific interest due to their rich composition of bioactive compounds and diverse health-promoting properties, including anti-inflammatory, antioxidant, antimicrobial, and neuroprotective effects.
The artificial cultivation of Lions Mane mushrooms was first reported in China in 1988 and has since been practised in North America on a small scale, mostly through intensive indoor production. However, this type of artificial cultivation is not suitable for industrial production due to its low yield and long cultivation cycles. In the wild, Lions Mane mushrooms require a humid environment for their growth, with an incubation temperature of 25°C suited for mycelial growth and an optimum temperature of 26°C for vegetative growth.
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Frequently asked questions
Some edible mushrooms found in Washington State include the hedgehog mushroom, chanterelles, oyster mushrooms, King Bolete (also known as Penny Bun or Porcini), Shaggy Mane, and the Western Cauliflower mushroom.
Popular spots for mushroom hunting in Washington State include Whidbey Island, Snohomish County, and Mount Rainier National Park, especially along trails near Longmire, Ohanapecosh, and White River.
It's important to be careful when foraging for mushrooms as some mushrooms have toxic lookalikes. Be sure to examine each mushroom individually before cooking and thoroughly cook and sample a small portion to check how your body reacts. If you think you have ingested a toxic mushroom, contact the local Washington State Poison Control Center immediately.
Yes, there are books such as "Fruits of the Forest: A Field Guide to Pacific Northwest Edible Mushrooms" by Daniel Winkler, as well as podcasts like the Exploring Washington State Podcast episode featuring Daniel Winkler, that can provide guidance on identifying edible mushrooms in Washington. Additionally, the Washington Trail Association provides a handy guide to specific hikes and areas for mushroom foraging in the state.
