Foraging for wild edible mushrooms is something that everyone should try. After the first experience, many people make this a lifelong hobby. Plus, there is a wonderful meal to be had afterwards.

Northern California is one of the best places in the United States to look for mushrooms. Not only does the climate here mean that you can find different kinds of edible mushrooms year round, but this part of the state is also home to some of the most delicious fungi out there. Whether you like hiking, cooking, eating fresh foods, or all of the above, foraging for wild mushrooms is a great thing to get into.

Of course, there are some risks whenever it comes to eating things found in the wild. However, these risks are taken out of the equation so long as you proceed with caution. It’s always best to do your due diligence when foraging for mushrooms to ensure that there is a definitive match. Otherwise, dangerous toxic mushrooms could be consumed. Many edible mushrooms are often confused with their toxic lookalikes.

Luckily, the appropriately named Apricot Jelly mushrooms (Guepinia Helvelloides) have a very distinct look that makes it easy to separate them from other kinds of fungi. With a trumpet-like shape, rubbery texture, and orange to pink coloration, an Apricot Jelly mushroom is one of the simplest to identify. They have no common toxic lookalikes, which makes it a suitable mushroom to forage for if you are a beginner.

With that being said, easy identification does not always mean easy to find. Apricot Jelly mushrooms grow almost exclusively under conifers. An Apricot Jelly mushroom might pop up on its own or may grow in a group.

These mushrooms can grow from the ground or right out of decomposing wood. They have a white spore print and are without gills. Another name for the Apricot Jelly mushroom is the Candied Red Jelly Fungus. This is because some people believe that this mushroom tastes mildly sweet.

In contrast to a lot of wild edible mushrooms out there, Apricot Jelly mushrooms do not have a strong odor or taste. Although these mushrooms are edible, they probably won’t blow your hair back in terms of flavor. Still, their cool appearance and texture gives people room to get creative when using these mushrooms in a dish.

The Apricot Jelly Mushrooms’ fruiting bodies are gelatinous. It’s always recommended to cook wild edible mushrooms. This is not only for improved taste and texture but also to cook out any bacteria that might be present. Older Apricot Jelly mushrooms are often too tough for eating, so look out for the younger ones. These mushrooms can be used in salads to add texture and a delightful salmon pink color.

While Apricot Jelly mushrooms aren’t necessarily known as one of the tastier mushrooms out there, they are still a fun and unique mushroom to look for. Besides, you never know which of the many wild edible mushrooms you’ll take a fancy to until you try them.

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