Once late August hits, mushrooms are at their peak on the Oregon Coast—the season can last into December. Get yourself into the forest, scouting at the feet of Douglas firs, cedars, and evergreens. You’ll likely find chanterelles (Oregon’s official state mushroom), the American matsutake, king boletes, lobster mushrooms, and more. Of course, if you’re around the Willamette Valley, you stand a chance at striking forest-floor gold: truffles.
The ground at your feet will be dense with flora and mushrooms may be covered up, so travel slowly, keeping an eye out for the smallest splash of color or texture. All state forests allow harvesting up to one gallon of mushrooms without a permit; in state parks and recreation areas, you’re allowed up to five gallons per day.
Insider tip: Morels, those earthy delicacies, are best foraged in spring, from March to May.