The following choice edibles are very distinctive and therefore easy to identify. It is always wise to be certain of your identification of a species before eating it. Consult a field guide to determine your species. This web site should not be used to identify mushrooms.
A medium size puffball about the size of grapefruit it fruits in late summer and fall in fields and grassy areas most often. It should be collected young and eaten when it is white throughout. As it matures it turns yellow and the olive brown and is bitter and not edible.
It is very thin fleshed but usually in great numbers in
The large fruiting bodies (10-25 cm, 4-10 inches broad) are pure white with white spines on the branches. It grows on limbs, logs, and stumps in summer and fall. It is one of our favorite edibles. It will grow from the same log year after year. Wash well to get small bugs out of it.
This is a large polypore growing in a rosette and is often 30-45 cm (12 -18 inches) wide. It has white
The distinctive head with ridges and pits is a character of all true morels. The “white morel” has white ridges and is often fruiting under dying elms in Eastern North America but is widely distributed but not usually found under conifers. It can be dried, stored in sealed bags, and when revived has a flavor equal to the fresh material. Look for it only in the spring like all the other morels. Crab stuffed morels are really good!
The yellow morel is only equal in numbers to the black morel. They, along with the black morel, fruit in great numbers the year or two following a forest fire. A food processing dryer can be used to dry sliced up morels for winter or
Fruits in a cauliflower-like cluster 15-35 cm (6-15inches) wide, cream color on the ground under conifers. It usually grows from dead roots in the soil. It is fleshy and aside from washing out the insects hiding under the numerous caps it is easy to prepare and very good tasting.
It is common in the fall under conifers along the west coast. It is a favorite of California, Oregon, Washington, and British Columbia collectors. It has an anise like pleasant odor with excellent taste. It is closely related to the Asian Tricholoma matsutake which is very much prized in Japan, Korea and China. This edible is good anyway you prepare it!