In the winter and spring we will be hunting for these species of fungi:

Yellow-footed Chanterelle (Cantharellus infundibuliformis)
A milder version of it's well-known cousin the Golden Chantrell. Excellent in any dish.

Black-Trumpet Chanterelle (Cranterullus cornucopiodes)
Most flavorful of the Chanterelles. Use sparingly, grind up to use as a spice in soups and stews. photo

Candy Cap (Lactarius fraglis var. rubidus) Very strong maple flavor, use sparingly. Drying concentrates the flavor and sweetness. Used in baked goods; cakes, bean casseroles, waffles.

Hegehog (Hydnum repandum) Popular mushroom, golden color and a mild buttery flavor, excellent sauteed or added to any dish with ham or bacon.

Morel (Morchella spp.: elata, angusticeps, cornica or esculenta) Full flavored mushroom has a wonderful texture and is delicious in any meal. Must be well cooked. Do not eat raw.

Cauliflower (Sparassis crispa) Prized for its fragrance, goes well with potatoes or own it's own. Requires thorough, slow cooking to tenderize.

Oregon White Truffles (Tuber gibbosum) Very strong aroma and tastes nutty. Excellent added to butter, coatings, freshly grated a top pastas and salads. Truly an addictive fungi. Mmm...

Sweettooth, fruits in the winter.

Clayton Millard with Yellow Feet.