Here in the NorthWest (US) we are in the middle of the mushroom season.
It's one of the best since I moved here - chanterelles, boletas, birch
boletas, lactarius, russulas, and many more edible mushrooms. The
chanterelles are the most popular with the pickers, and most pick 2-3
gallons on an outing of about 3 hours. What fun! Yesterday, my husband
and I found 31 shaggy parasols, in my opinion, tastier than any other
mushrooms. We had a feast for supper last night, and the rest will be
dehydrated to reconstitute later in the winter. I already have several
containers with sauted chanterelles in the freezer, and hoping to round
off my mushrooming season with a good find of matsutaki this weekend.

Does anyone else on this group pick wild mushrooms for cooking?

Magdalena Bassett