Seattle has a diverse mycota – or fungi community – linked to its mild climate and biologically diverse plant community. Of the many hundreds of species of fungi in Seattle, there are at least 30 known mushrooms with edible and medicinal properties and another handful used for fiber dying, artistic purposes, and ecological restoration. Safe harvesting and consumption of mushrooms requires expert knowledge and when done with care can be a rewarding and sustainable way to find foods and materials in our local urban environment.

The foraging that takes place within Seattle is primarily for personal use. Most of the folks who forage wild mushrooms have spent years learning the art of identification. Anyone interested in getting started should get involved with the Puget Sound Mycological Society (PSMS). PSMS offers identification classes and organizes mushroom forays for learning more about fungi ecology, identification, and related soil issues (which may render an otherwise edible mushroom unsafe for human consumption – a concern in urban areas with industrial land-uses). Knowing your mushrooms is essential and some edibles have poisonous look-a-likes. Among the choice edibles found in Seattle are: Leccinum scabrum (“birch bolete”); Agaricus agustus (“the prince”), and Pleurotus ostreatus (“oyster mushroom”).

While there are valuable mushrooms to be found in the urban ecosystems of Seattle, many mycophiles set their eyes towards the mountains where the abundance and variety may be greater. Prized edible mushrooms that can be found in the Cascade and Olympic Mountains (within a couple of hours from Seattle) include: Boletus edulis “King bolete”, a variety of morels and chanterelles, Tricholoma magnivelare “matsutake”, and Sparassis crispa “cauliflower mushroom” among many other edible species. Check with local jurisdictions about harvesting permits and regulations. The usual cautions around identification apply here as well.

Truffles, as with mushrooms, are the fruiting bodies of specific fungi. Truffles fruit underground, whereas mushrooms generally fruit above ground. Truffles grow in a symbiotic relationship with specific tree species, for example, the Douglas fir. Truffles require careful harvesting techniques to prevent damage to soil and mycorrhizae (the fungi network) and subsequently to the trees in partnership with the fungi. Two edible truffles native to the Pacific Northwest are Tuber gibbosum (the Oregon white truffle) and Leucangium carthusianum (locally known as the Oregon black truffle). For more info on truffles in the Pacific Northwest, check out local wild food blogger Langdon Cook’s post on the subject also, the North America Truffling Society based in Corvalis, OR  is the “go-to” for all things truffles.

If you are someone who wants to sample wild mushrooms rather than forage for your own, there are a number of kitchens where you can find deliciously prepared mushrooms in Seattle, including: Nettletown, Sitka and Spruce, Tilth, Tillikum Cafe, Fresh Bistro, and Lark. Most of the wild edible mushrooms served up in restaurants around Seattle are foraged in the mountains and not the city. You can also find fresh mushrooms for sale at neighborhood farmers’ markets (at the Foraged and Found stall) and the Pike Place Market.

With the proper skill set, mushrooming can be a safe, rewarding, and sustainable way to interact with our environment.

For more information, contact Melissa Poe, Environmental Anthropologist with the Institute for Culture and Ecology at mpoe -at -ifcae -dot- org or www.ifcae.org.

About the author: Melissa Poe is a Seattle-based applied environmental anthropologist who focuses on socio-ecological dimensions of forests. In her spare time, Melissa gardens, collects wild foods and explores plant-based crafts. Melissa is currently leading a project on urban foraging practices and stewardship connections in Seattle with the Institute for Culture and Ecology.