Now ask a recreational picker and you're likely to hear that this is the best fall in recent memory. How can these two viewpoints coexist?
If you're a fan of Suillus, well have at it. Matsies are now carpeting the slopes. And Hericium is general. One species I haven't seen much of—yet—is Sparassis, the cauliflower mushroom. Give it time.
This is also a good year to put up quantities of mushrooms. I've been drying and freezing porcini, not to mention lobster duxelles and chanterelles. As for the fresh menu, pizza bianca with sliced porcini buttons, sun-dried tomatoes, feta, and basil was a winner, as was the porcini-wine reduction sauce that gussied up my New York strip the other night. It's fat times for mushroom hunters.
Full buckets, everyone!