Mushroom Identification Walk October 14th


Mushroom Identification Walk and Camping Trip.

Join the Experiment on a guided mushroom walk and identification trip! Come out with a wild mushroom buyer and learn to identify some wild mushrooms and collect some chanterelles.


Pre-registration will allow us to keep you informed of details and developments as the day draws closer.  To Register Click Here

For directions and updates: click HERE


We will be camping over night in the area.  This is an all ages FREE event.

Participants are encouraged to join us for a litter patrol project that same weekend.

For more on the Litter Patrol Project CLICK HERE


About our Guide:

Dan Stauffer worked in the wild picked mushroom industry for three years, as a buyer predominantly, but also as a picker. He purchased for several seasons in the giford Pinchot nf near the towns of Randle and Trout Lake, wa, and also extensively in northern California, Oregon, and Idaho. In this time he bought all wild edible species including multiple species of chanterelles, morels, boletus, matsutake, Califlower, chicken of the woods, lobster, etc.., and has a knowledge of many other species. A lover of camping and the outdoor life, he lives in Portland, OR., and these days, tours with MarchFourth marching band around the U.S.


About Chanterelles:

We got this information from

Check it out for more information, including tips for buying, cooking, cleaning and preserving chanterelles as well as some awesome looking recipes.

Also known as “golden chanterelle” and “egg mushroom,” it has a magical appeal for most culinary experts in Europe, United States, and Asia. But all chanterelles are not alike. European and Asian forms are usually about the size of a thumb. In the eastern United States they are the size of a fist. But, ah, in the west they can be as large as two hand spans–from little finger to little finger. Chanterelles weighing as much as two pounds are not uncommon.

Chanterelles seem to be worth their weight in gold. They are golden looking, golden tasting, and golden priced. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual thin straight panels hanging from the lower surface of the cap, as we see in the common store mushroom. Instead, the ridges are rounded, blunt, shallow, and widely spaced. At the edge of the cap they are forked and interconnected. The chanterelle’s aroma is variously described as apricot- or peachlike. It is unmistakably different and identifiable.


Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations–some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food.

What Would Wiki Say?

Cantharellus cibarius
Scientific classification
Kingdom: Fungi
Phylum: Basidiomycota
Class: Agaricomycetes
Order: Cantharellales
Family: Cantharellaceae
Genus: Cantharellus
Species: C. cibarius
Binomial name
Cantharellus cibarius
Fr. (1821)
Cantharellus cibarius
View the Mycomorphbox template that generates the following list

Mycological characteristics

ridges on hymenium
cap is infundibuliform
hymenium is decurrent
stipe is bare
spore print is yellowto cream
ecology is mycorrhizal
edibility: choic

This information was accessed Aug 08, 2011 at