Edible Mushrooms of the Pacific Northwest

If you want to know which edible mushrooms grow in the Pacific Northwest, you should get a book about these edible plants. These books are perfect for both amateur and serious mushroom hunters. You can read about these mushrooms by reading reviews or learning about them from the authors themselves. These books will help you discover new types and their uses. Also, you can get information about mushroom cultivation. And if you’re not sure how to identify certain kinds of mushrooms, you can check out the websites of mushroom experts.
Shaggy Mane

Shaggy Mane mushrooms grow in disturbed areas, like wood chips, grass, or hard-packed soil. They are edible and easily identified by their white to pink gills and the lack of any deliquescing black bits. When harvesting these mushrooms, avoid harvesting them in areas with high contamination risks. Avoid rubbing mushrooms in water and only wash them with flour or bread crumbs. Once clean, place them in the refrigerator and cook as soon as possible.

Shaggy mane mushrooms have a short shelf life, lasting only 24 hours from emerging to liquefying. They do not drop spores easily, making them a desirable ingredient for cooking. Because they do not readily shed spores, they are sometimes grown on lawns with slurry. Molecular evidence has shown that shaky mane mushrooms are distantly related to black ink-producing mushrooms, such as Agaricus.
King bolete

The most common type of edible king bolete is the porcini, which is a closely related mushroom that grows in the Pacific Northwest. This mushroom has a brown stem and thick, velvety cap that rises above the ground. Large specimens can reach a foot in diameter and are identifiable by their reticulated pattern, which looks like a white netting stretched over a brown background.

The fungus produces king boletes anytime from late summer to early fall. They require sufficient water to grow and move nutrients. Therefore, it may take several days of rain to see fruiting. In drought conditions, they are often not visible until the first frost, which may prevent their fruiting. Therefore, it’s best to cook them thoroughly before eating them. Some people are sensitive to edible mushrooms and may not be able to tolerate this species.
Chicken-of-the-Woods

The sulfer shelf mushroom (also known as chicken-of-the-woods) is one of the most delicious mushrooms found throughout the Pacific Northwest. Identifying this mushroom is easy. Look for its meaty texture and a flavor reminiscent of chicken. Chicken-of-the-woods mushrooms grow on tree stumps and logs and are best picked when they’re young and tender. If you find an over-matured specimen, toss it!

These mushrooms are brightly colored and resemble knobs of wood. The mushroom’s cap is typically bright yellow, with pores instead of gills. The mushroom grows on stumps, logs, and other woody areas, usually in forests. Chicken-of-the-woods are best harvested when they’re young, before they become woody, chalky, and tough.
Fluted black helvella saddle mushroom

The fluted black helvella saddle mushroom, also known as the elfin saddle, grows in groups in the forest floor beneath conifers. Its cap is black and convoluted, and it is shaped like a saddle. This mushroom can grow up to 10 cm tall. It is edible, but be sure to wash it thoroughly before eating. Despite its unusual appearance, this mushroom is not toxic.

The genus name Helvella is a misnomer. It is sometimes confused with the false hooded morel. Its head is usually hairy, but it turns smooth as it matures. It is a mycorrhizal mushroom, and is most commonly found in the spring under conifers and mixed forests. However, it is important to note that it is not the same as the fungus Gyromitra.
Enoki mushroom

This small, glossy brown mushroom is native to Asia. Cultivated enoki are similar to their wild cousins, though they are less dark and longer. Their cap is moist and tightly packed, with white or yellow gills that attach to the top of a stalk. They can also be easily identified by their spore prints, which are attached to the stem. The mushrooms are best suited to soups and noodle dishes.

The enoki has a white spore print that stays on construction paper overnight. While there is no other edible mushroom in the Pacific Northwest, it’s closely related to the deadly galerina. Because it’s so close, eating the enoki can be dangerous. If you can get your hands on a few in the wild, you can try them for yourself. If you’re unsure of how to recognize them, you can try cutting them open or plucking them from the base. Be aware that the enoki develops a strong, unpleasant odor when cooked.
Coprinpsis atramentaria

Previously called the ‘Inky Cap,’ Coprinpsis atramentarius is an edible mushroom in the Pacific Northwest. Its common name, Coprinus atramentarius, derives from its former scientific name, Coprinus comatus. This species is widely distributed throughout the northern hemisphere, and grows on disturbed land. Its cap is grey-brown in color and its edible flesh has a taste that is reminiscent of butter.

Common ink caps are relatively easy to identify, but tiny specimens can be tricky to study. They liquefy in a matter of hours, making it difficult to identify and study. Therefore, it is best to collect specimens as soon as possible. However, beware: many of the inky caps turn black within a matter of hours. Therefore, a jar of the inky cap is best saved for future use.