This is what we will be picking (late) summer and fall:

Golden and Yellow Chanterelle (Cantharellus cibarius and formosus)-A Pacific Northwest favorite. Buttery flavor and a very attractive appearance. A very versatile mushroom, is excellent sautéed, deep-fried or in sauces or soups.

Lobster (Hypomyces lactifluorum) A very dense mushroom with a hearty flavor, excellent sautéed or in stews. May cause stomach upset if consumed with alcohol.

Matsutake (Tricholoma magnivelare) Prized by the Japanese for its strong, distinctive flavor. Can be prepared many ways. Excellent roasted on the BBQ.

Chicken of the Woods (Laetiporus sulphureus) Large mushroom, excellent cut into strips and dipped into a tempura batter. Must be cooked.

Oyster (Pleurotus ostreatus), fruits in the spring and fall, A delicate mushroom with a light, distinctive flavor. Excellent grilled or sauteed. Perfect in tempura.
Picture of Oyster Mushrooms.

King Bolete (Boletus edulis) One of the most desirable mushrooms worldwide, with a wonderful rich flavor and texture.

Clayton Millard with Chanterelle.