Evergreen huckleberry

Late October through Late November
A popular ornamental plant, Evergreen huckberries also grow wild along the Pacific Crest in coniferous forests and along the coast. The small shrubs produce berries in the autumn with deep flavor that is preferable in savory dishes. Not to be confused with the sweeter Mountain Blue Huckleberry, this winter huckleberry works well in sauces or with meats.

Hedgehog

Mid October through mid March
Growing from fall into winter, these delightful, orange-yellow mushrooms have unique teeth-like gills that distinguish them from most other mushrooms. It has a hazelnut-like flavor and delicate flesh but is the hardiest of the winter mushrooms. It is similar in cooking consistency to a chanterelle but with a drier, nuttier, almost caramel-like quality.

Yellowfoot Chanterelle

Early November through mid March
Also referred to as a Winter Chanterelle, its long yellow stem is its most distinct feature. The small flute-shaped mushroom flourishes in moss, decaying cedar and in redwood forests. It easily takes the place of golden chanterelle in recipes, but with its delicate flesh it is especially suited to soups and sauces.

Black Trumpet

Late November through mid March
Also known as the Horn of Plenty, this exceptional black mushroom flourishes throughout the winter months in lush, mossy beds and low-lying forests with redwood decay. It has a rich, intense flavor and hollow-fluted shape that lends itself well to fillings and roasting. By far our favorite mushroom to harvest as they often can be found in lush black carpets sometimes covering the ground under a particular host tree.

Washington Black Truffle

Early November through mid March
Rated the best of the Pacific Northwest truffles, it is characterized by a gray marbled interior with a thinner skin than its European counterparts. When it is ripe, a sweet nutty aroma rivals the best imports. These are best shaved or grated and used in the simplest of dishes. Classic uses are in pasta, risotto, eggs and meat-based sauces.

Fresh Mushrooms

All fresh mushrooms upon receiving should be kept refrigerated preferably in a brown paper bag to keep them from drying out too excessively. We suggest washing all wild mushrooms but some varieties especially during dry times of year can be simply brushed off with a pastry brush. For washing we suggest submerging in a bowl of water, sloshing them around to help remove any debris, then removing from water and putting in a strainer to remove excessive liquid. Thereafter it is good to let them air dry completely before preparing. This process should only be done day of cooking to retain their freshness.  Most wild mushrooms should be used within 3 days but some varieties like chanterelle and hedgehogs have longer shelf lives.