King Bolete
(Boletus edulis)
The King Bolete, also known as Boletus edulis or porcini, is a prized edible mushroom found near the roots of trees, especially oaks and pines. It has a thick, sturdy stalk and a smooth, brown cap with a nutty aroma.
King Boletes have a firm texture and rich, earthy flavor, making them a favorite in soups, sauces, and risottos. Unlike gilled mushrooms, they have a spongy underside that turns yellow with age. Highly sought after by foragers, these mushrooms are a delicious treasure of the forest!
Chicken of the Woods
(Laetiporus Sulphureus)
The Chicken of the Woods is a striking orange and yellow mushroom that grows in large, shelf-like clusters on dead or dying trees. Its dense, meaty texture makes it a popular plant-based substitute for chicken in many dishes.
Best enjoyed when young and tender, this mushroom has a mild, slightly citrusy flavor. Older specimens can become tough and woody. Easy to spot and delicious to cook, Chicken of the Woods is a favorite among foragers and chefs alike!
Shaggy Mane
(Coprinus comatus)
Shaggy Mane mushrooms are a common fall find in grassy fields and along roadsides. Their tall, cylindrical caps, covered in shaggy white scales, resemble artillery shells. As they mature, the caps dissolve into a black, inky liquid, so they must be eaten soon after picking.
With a mild, delicate flavor, Shaggy Manes are great sautéed or in soups, but they don’t store well. While generally safe, they may react with alcohol in some people. Fast-growing and short-lived, these mushrooms are a fleeting but rewarding forager’s treat!
Giant Puffball
(Calvatia gigantea)
The Giant Puffball is a massive, round mushroom that can grow as large as a basketball. When fresh, its pure white interior is soft and edible, making it a great meat substitute with a mild, tofu-like texture.
Best sliced and cooked, puffballs absorb flavors well in stir-fries and soups. However, if the inside turns yellow or brown, the mushroom is too old to eat. With their impressive size and versatility, these fungi are a unique forager’s find!
Horn of Plenty
(Craterellus cornucopioides)
The Horn of Plenty, or Craterellus cornucopioides, may look unappealing with its black, trumpet-like shape, but it’s a hidden gem in the foraging world. Found in forests near hardwood trees, its dark color helps it blend into the leaf litter.
Despite its appearance, this mushroom has a rich, earthy flavor with a hint of smokiness, making it a favorite for drying and adding to soups or sauces. Its delicate texture and deep umami taste make it a prized ingredient in gourmet cooking!
Oyster Mushroom
(Pleurotus ostreatus)
The Oyster Mushroom, or Pleurotus ostreatus, is a delicate yet flavorful fungus that grows in layered clusters on dead or dying trees. Its broad, fan-shaped cap flares gracefully from a short stem, resembling an oyster shell.
Despite its fragile appearance, this mushroom has a slightly meaty taste with a mild, savory flavor. It’s excellent in stir-fries, soups, and sautés, absorbing seasonings beautifully. Versatile and easy to cultivate, oyster mushrooms are a favorite among foragers and chefs alike!
Chanterelle
(Cantharellus spp.)
The Chanterelle is a golden, funnel-shaped mushroom prized for its delicate texture and fruity aroma, often compared to apricots. Found near hardwood trees in late summer and fall, these mushrooms thrive on the forest floor.
Chanterelles have a rich, peppery flavor that enhances soups, sauces, and sautés. However, foragers should be cautious—false chanterelles look similar but have thinner, more fragile gills. With their vibrant color and gourmet appeal, chanterelles are a true woodland delicacy!
Morel Mushroom
(Morchella spp.)
he Morel Mushroom is a prized find among foragers, known for its distinctive honeycomb-like cap and rich, earthy flavor. Ranging in color from yellow to brown or gray, morels emerge in spring, often near dead or dying trees like elm and ash.
Highly sought after for their meaty texture and deep umami taste, morels are best enjoyed sautéed or added to sauces. However, they must be cooked before eating, as raw morels can be toxic. A true seasonal delicacy, these mushrooms are a treasure of the forest!
A Few Foraging Tips
- Never eat a wild mushroom unless you are 100% sure it’s safe. Many toxic mushrooms look similar to edible ones.
- When in doubt, consult a local expert or use a reliable field guide.
- Always cook wild mushrooms before eating them, as some are mildly toxic when raw.
- Respect nature and only take what you need, leaving some mushrooms behind to continue growing.
Pennsylvania’s forests are full of fascinating mushrooms, and learning to identify them can be a fun and rewarding experience. Whether you’re looking for delicious edible mushrooms or just enjoy spotting them in the wild, these seven species are a great place to start!
Can I legally get these in Pa?
You sure can. You can find them by foraging, and you can find some of them in country markets.
Yes, mushrooms are allowed to be picked from any public land but, plants are much more tightly regulated.
I have mushrooms growing on a old log in my back yard how do I know is they are good to eat or bad to eat ?????
What about Turkey Tail Mushrooms?
Pennsylvania here. I found a VERY BRIGHT Orange mushroom growing on dead ( non pine) logs. I harvested chicken shrooms and then spotted the orange ones. I can’t find any pics of them. Closest is a Poisonous Jack o L lantern but i can’t be sure. ANY help would be appreciated on identifying this beauty. It’s roughly 2.5 to 3 inch across .
It’s hard to say without a picture. If its bright orange Jacks would be a good guess.
chicken of the woods is a poly pore, with spongy like pits on the underside. Jack-o-lantern mushrooms have gills; they also tend to be shiny/wetter and can glow in the dark.
Retired and would like pictures of edible mushrooms in Somerset co pa. Familiar with edible plants but have only eaten chicken of the woods
I live down in Ligonier. 🙂
You can find all these mushrooms growing in Somerset!
Do quarines grow in penn
I was under the impression that mushrooms with white gills meant they were toxic. Is that not always the case?
No, Oysters are the perfect example.
But if you are unsure about the mushroom, do not eat it.
I am interested in hunting for edible mushrooms in northwestern Pennsylvania. However, I fear collecting poisonous mushrooms. What advice can you give me or what book would serve me best?