Just a few pictures from a mushroom-picking outing on the Sunshine Coast in November for this post. For those not familiar with West Coast geography, the Sunshine Coast is a ~90 km stretch of coast on mainland BC which can only be reached by ferry/float plane since no roads connecting it to the rest of the province have been built because of its steep, rugged terrain. Its remoteness makes it perfect for finding areas which aren’t already picked over. Armed with a dull kitchen knife to cut the shrooms off at the stem and a few canvas bags, off into the woods we went.
Witches’ butter (actually tremella mesenterica, but also known as yellow brain, golden jelly fungus and the yellow trembler). Edible but somewhat bland and flavourless. Expert-picker Deb likes to use it to cleanse her palate in case she has just tasted something bad. She’s pretty adventurous, tasting (but not swallowing!) some mushrooms she’s not sure about in order to gauge them.
Inedible but aptly-named coral mushroom
What we were really after though was the prized pine mushroom or matsutake which was in season. They have a distinctive flavour, texture and especially smell; scratching the stem releases a rich, spicy-cinnamon aroma. The Japanese in particular go nuts for matsutake and pay up to $2000 per kilo for the stuff.
The challenge is that matsutake are hard to find since they grow underground. It’s a little bit like looking for buried treasure, which is a pretty rare experience as an adult having outgrown birthday-party scavenger hunts a while ago. Your eyes scan the forest floor for a flash of white which unfortunately normally turns out to be (a) snow (it was November…) or (b) a small inedible white mushroom.
Deb with a huge grin on her face after a big matsutake find.
I’m not sure if it was beginner’s luck, but I managed to find at least twelve pine mushrooms. I had to give most of them away since they don’t last very long, but roasted in the oven with butter, garlic, shallots and chopped up bacon (I guess that makes anything taste good), they were simply divine!
The exciting moment of unearthing a pine mushroom.
My spoils of winter chanterelles, cleaning them up at home:
The perfect way to end a day of mushroom picking – sharing wine, toasted baguette, and fresh pan-fried mushrooms with friends.

