Local (Jul-Sep)

• Small and delicate mushroom

• Cone / trumpet shape (worth splitting in ½ to clean)

• VERY fragrant, like muscat grapes

PNW (Nov-Mar)

• Much larger than the local variety

• More substantial texture

• Some more earthy / chocolate-y / truffle notes

PNW (Sep-Nov)

This mushroom has an extremely unique shape, like a ruffled dress, or a cauliflower :)

A bit like  “egg noodle of the woods”, it cooks up with an al dente noodle sort of texture, rich round umami. Raw, it has a blue cheese-like aroma.

One of our most beloved mushrooms and the world over! Chanterelles around the world are recognized for their bright orange color, vase shape, with rolling gills, and a fresh fruity (often described as “apricot-y”) aroma. Meaty yet delicate texture.

Varieties we’ll see throughout the year:

• EU (Apr-Aug): Smaller size, fragrant, moist.

• PNW (Aug-Jan): Has a large size variation throughout the season. They tend to be smaller and drier in the summer and larger, meatier, and with a higher moisture content as we get closer to winter.

• Local (Jul-Oct): Smaller size, very fragrant, medium moisture content.

• Saskatchewan (mid to late Aug-Sep): Most perfect chanterelles we get! They have rolled edges for that nice ½ dollar size, fragrant, perfect moisture content. These grow in moss covered areas so also very little dirt.

• White chanterelle: Similar to golden but with obvious color difference. Can be more firm, less fragrant.

Local (Sep-Nov)

The gateway mushroom for anyone who thinks they don’t like mushrooms. Bright orange color on top, white or yellow pores on the underside (yellow undersides often have a lemon flavor). A big favorite with yummy chicken-like flavor!

Local (Jun-Oct)

PNW (Jan-Apr)

Varieties:

• Umbilicatum: Smaller size, similar to that of button shaped chanterelles. Pine and pepper flavor profile, with a creamy meaty texture, sweet earthy aroma.

• Repandum: Very large variety (fist sized), great for big, chunk meaty dishes, sweet earthy aroma.

Local + PNW (Sep-Nov)

2 mushrooms in one, this fungus starts as a lactarius that is taken over (“hypomicized”) by a secondary fungus that gives it its vivid white-bright red color and lobstery, seafood flavor. Like other lactarius, this mushroom can be quite firm and nutty in texture, and can be cooked for extended periods of time, allowing it to soak up lots of flavors while still keeping a good structure.

Local (Sep-Nov)

Earthy AF, with a firm bite, this mushroom can grow to tremendous sizes, with 10 pound mushrooms being fairly common, and even reported 100 pound mushrooms found in our local area. This mushroom also carries health benefits. Super long lasting in the fridge, fresh herbal aromas, meaty and great in a variety of dishes. Maitake tempura is an all time favorite!

Local (Sep-Nov)

FRAGRANT! Earthy and rich, while simultaneously sweet, spicy, and delicate. A mushroom truly worth taking your time with if you can. It is great in just about any dish, however dishes that can preserve aroma are always favored, especially in Japanese cuisine. This mushroom can be eaten raw (when young, with firm caps), pan cooked, grilled, added to clear broth soups, or with butter. Really anything can be done with it! If you don’t like its (sometimes perceived as) pungent aroma, you can cook longer and drive off volatile flavors, to be left with a meaty, sweet mushroom.

PNW (Aug-Dec)

Same as above, though with some variation in terroir. Some grow in a more dirt rich environment and will appear darker.

Be sure to clean well. This mushroom grows up and through the soil in sandy environments. The tip of the base should be removed, and the rest of the mushroom either peeled (this will remove earthy flavors, and viscous textures that can be used to enhance soups) or gently washed. Once moistened the outer skin of this mushroom will become slightly gelatinous, and dirt removal will be easier than when dry. Just gently wipe with your hand, under running water.

Local (Aug-Dec)

A local specialty I hope to catch on as a staple, as it has in Spain (lactarius deliciousa). Young specimens can be firm like sliced almonds even after cooking. Larger, more mature specimens are more like that of flaked fish. Nutty and sweet.

Local (May-Jun)

PNW (Apr-Aug)

Classic harbinger of spring: earthy and nutty, with honeycomb texture so perfect for carrying buttery and succulent sauces! Or for breading and frying. Delicate texture, earthy and lemony aroma.

Worth splitting these hollow mushrooms in half to rid the mushroom of any friends, and agitate in a bowl of water 2-3 times, or until water is clear, to remove any lingering dirt from those honeycomb pockets. Morels MUST be cooked for safety. People can get extreme GI issues from eating raw, and in worst case scenarios die.

EU (Apr-Jun)

Tiny little thang! Nice light mushroomy flavor, delicate texture.

Local (Jun-Jul, Sep-Oct)

PNW (May-Jun, Sep-Oct)

The king of all mushrooms! Large, meaty, and oh so good! The young and firm buttons can be sliced thin and served raw. Also fantastic cooked, with a clean nutty flavor. Large, soft, and more mature specimens are meaty with a rich heavy flavor. Fantastic grilled or pan seared like a steak. Summer porcinis are a sweeter variety and fall varieties are earthier.

PNW (Dec-Mar)

Somewhere between a black trumpet and a chanterelle, noodly sort of shape and delicate texture, nice creamy and round umami.