While teriyaki, oysters and salmon dominate the national conversation about Seattle’s signature dishes, only one food truly demonstrates the realities of living in Western Washington in its every ...

A pound of chanterelles fresh from the woods goes a long way toward making a meal. Their delicate flavor puts grocery store mushrooms to shame. I spied a creamy orange splash of color popping up ...

Wrapped in woods and filtered light, autumn mushroom hunters experience Oregon's magic Step over the roadside debris -- empty Bud cans, bald tires, coffee cups -- and within moments, the forest ...

Morel mushrooms seem to get all the attention when they pop up in the spring. But in the middle of summer — especially after a good rain — Chris Miller says there's something even better waiting to be ...

TILLAMOOK COUNTY, Ore. — There’s nothing better than a stroll in the woods, especially when there’s treasure underfoot. Steve Fick figures it’s simple: If you want to harvest wild mushrooms, learn ...

Pinching edible chanterelle mushrooms at their base helps keep their false gills clean of dirt and debris, a trick that makes cooking preparation much easier. Daniel Cunningham As cooler, wetter ...

In 1999, the Pacific golden chanterelle was declared Oregon's official state mushroom, making Oregon one of only two states that has an official mushroom (spoiler: the other state is Minnesota, who ...

Mushrooms are a big deal here in the Pacific Northwest. With our damp and forested landscape, a vast array of mushrooms grows throughout the region, from the recognizable to the downright odd. The ...

Join the Case Western Reserve University Farm for a guided Summer Mushroom Identification series, where you can explore the fascinating fungi of northeast Ohio—from Chanterelle and Chicken of the ...

NOW THAT THE rains have come, it’s the best time to stalk the wild chanterelle mushroom. Chanterelles, with their golden color, meaty caps and fluted stems are easy to identify. Rich in flavor, with ...