The bounty of the Umpqua Valley extends beyond farm stands and farmer’s markets. During the autumn, the Umpqua Forest offers a treasure trove of delicious mushrooms. However, finding these gems requires knowledge, guidance, and timing. Don’t worry if you’re a seasoned mushroom forager; we’ll keep your secret spot safe. Here are some common culinary mushrooms you can find in the Umpqua Forest.
Pacific Golden Chanterelles (Cantharellus formosus)
The Pacific Golden Chanterelle, Oregon’s state mushroom, is a culinary delight. It’s relatively common in the forests during the autumn, especially after heavy rain storms. These prized mushrooms add a buttery umami flavor to any dish. Besides their golden color and trumpet shape, they can also be identified by their non-uniformed gills.
Where: Second-growth forests, possibly slightly covered by the forest floor. They can be found in the forests up Little River, the North Umpqua River, and in the coastal mountain range.
When: September through November, after significant rainfall.
White Chanterelles (Cantharellus subalbidus)
White Chanterelles are exclusively found in old-growth forests. They are similar to golden chanterelles’ shape, but slightly larger and white in color. This variety is often preferred over golden chanterelles due to their larger size and superior taste, according to many foragers.
Where: Hemlock and Douglas Fir old-growth forests, possibly slightly covered by the forest floor. They can be found in the forests up Little River and the North Umpqua River.
When: September through November, after significant rainfall.
Hedgehogs (Hydnum repandum)
Hedgehogs may not sound like mushrooms, but these delightful little fungi are a prized culinary mushroom. They have a milder and sweeter flavor, but similar to chanterelles. They can be identified by their distinctive “toothy” gills, which resemble a spiny hedgehog when viewed from below the cap.
Where: They are commonly found in Hemlock and Douglas Fir forests.
When: Typically appear in the later autumn.
Lion’s Mane (Hericium erinaceus)
These peculiar mushrooms have gained in popularity in recent years for good reason. They offer a unique taste, similar texture to crab or other shellfish, and a mild mushroom flavor. These mushrooms resemble a white koosh ball attached to old logs.
Where: Growing on decaying wood, such as logs and snags.
When: Late Fall
When mushroom hunting, it’s essential to follow certain guidelines:
- Never take more mushrooms than you’ll use.
- Adhere to the laws governing foraging on public lands, and never trespass on private lands.
- Only pick mushrooms that you are absolutely certain of their identity. If you’re unsure, don’t pick them.
- Remember to prioritize safety, stay aware of your surroundings, consider the weather conditions, and always remain on designated trails.
For those seeking guidance, we highly recommend this foraging book.
If mushroom foraging isn’t your cup of tea this autumn, you can explore The Great Umpqua Food Trail. This trail offers a delightful opportunity to discover and sample locally made food products, including wild mushrooms at local farmers’ markets.
