Fall for Wild Mushrooms

Fans of foraged foods are celebrating the start of the autumn wild mushroom season. Forest floors across the Northwest are unseasonably dry, but nature has found a way, and these fall favorites have begun to pop. Look for volume and variety to increase as the rain comes in. Try these three, and keep an eye out for more wild mushrooms as the season progresses.

Chanterelle

Oregon’s state mushroom is familiar to many on the west coast and beyond. Highly sought after and well-loved for its meaty texture, its mellow flavor is described as slightly sweet with subtle peppery notes and an apricot-like aroma. Available now in both yellow and white varieties, Chanterelle is the perfect choice to build the foundation of a wild mushroom display. Perfect in pasta, soup and gravy, don’t let your eaters miss out on this fungus favorite.

Lobster

Scientifically speaking, this forest treat is composed of an ascomycete fungus that grows on a host Russula mushroom, transforming it into the carnelian-hued specimen known as Lobster! While it's unlikely anyone will point out this nuance while in the produce department, the more you know! This foraged delight is aptly named, not just for its color but for the faint aroma of seafood it emits. Sturdy in texture, Lobster holds its shape when cooked, making it the perfect pick for a cozy, vegetarian seafood chowder.

Matsutake

Highly prized in Japan, Matsutake is known to bring in big money in northeast Asia. Sought after in the US, but with a bit less fervor as it is still becoming well-known, this fungus is a favorite of chefs and foodies. Also known as Pine mushroom, this variety is earthy in flavor and aroma. Enjoy its signature scent, which is described as similar to cinnamon with notes of cypress. Instruct eaters to serve sauteed alongside rice to showcase its unique forest flavor.

Mushrooms continue to gain in popularity as more mycopia-enthusiasts and home cooks explore this diverse and dynamic category. Now’s a great time to start bringing in an array of foraged and cultivated mushrooms to entice eaters.