There are a lot of wild edible mushrooms in Northern California — enough to keep any avid mushroom forager busy. Of course, taste is subjective. However, there are some mushrooms that seem to almost always pop up when people list their favorite tasting wild mushrooms. Below, we’ll highlight some of the best tasting wild edible mushrooms in the Bay Area.  

Porcini Mushrooms (Boletus Edulis) The meaty and rich-tasting Porcini mushroom adds a wonderful woody flavor to a meal. They are relatively large mushrooms that have big stems and thick caps which are perfect for slicing up. These mushrooms are often dried and powdered so that they can be used to enhance the flavor of soups and sauces. Drying them makes their flavor more potent, but fresh Porcini mushrooms can also be cooked up and eaten.  

Chicken Of The Woods (Laetiporus Sulphureus) This succulent mushroom is often at the top of the list for anyone who has tried it. They usually grow in clusters and have a bright orange/yellow color. Often mixed with soft cheese dishes, many think that this type of mushroom tastes similar to chicken! Chicken of the Woods (along with Porcinis, Morels, and Chanterelles) are part of “The Foolproof Four.” This means that they are easy to identify and don’t have any toxic lookalikes, with the exception of some species of chanterelles. It just so happens that these four kinds of beginner-friendly mushrooms are also among the tastiest wild mushrooms in Northern California!  

Oyster Mushrooms (Pleurotus Ostreatus) Oyster mushrooms have a distinct look and grow in step-like clusters. They have a subtle anise flavor and are often enjoyed pan fried. Cooking wild mushrooms in some butter usually brings out the best of their flavor and texture. Many detect a seafood-like taste when they bite into the white and meaty flesh of oyster mushrooms.  

Morels (Morchella) Use butter to help bring out the unique and irreplaceable flavor of Morel mushrooms. These mushrooms have pitted caps and may appear in various colors depending on the species. California alone is home to at least 10 different species of Morels! They like to grow in and around the perimeter of forested areas and are often found growing from disturbed ground in the proximity of Elm, Ash, and Oak trees.  

Chanterelles (Cantharellus) Chanterelle is the common name for a variety of fungi species. These are among the most popular wild edible mushrooms out there. They come in orange, yellow, and white. The taste varies depending on the species. However, chanterelles are often described as having a rich flavor and aroma that can be described as earthy, fruity, or even spicy. One of the more sought after wild edible mushrooms in California is the Cantharellus Californicus. This fleshy, yellow chanterelle likes to grow under Oak trees. The myriad of wild mushrooms in Northern California opens up a ton of opportunities to test out new flavors and textures. The combinations are endless which makes finding and cooking wild edible mushrooms such a great pastime. If you’re looking to start off with some of the tastier mushrooms around, give a few of the mushrooms mentioned above a try.    

Want to find your own? We have mushroom foraging classes all season in Marin, Sonoma, and the Santa Cruz Mountains.