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Oregon State Mushroom
Pacific Golden Chanterelle
Adopted in 1999.
The 1999 Legislature designated the Pacific Golden Chanterelle, (Cantharellus formosus) as the Official State Mushroom.
Dr. Kevin Winthrop decided Oregon needed a state mushroom. Winthrop and his legislator friend, Chris Beck to start the process for HJR 68.
Enlisting Jack Czarnecki, famed mushroom chef of Joel Palmer House fame, Lorelei Norvell, OMS's Ph.D mycologist, and Maggie Rogers, co-editor, Mushroom the Journal of Wild Mushrooming, the group met twice with legislators in early-morning hearings. Dr. Winthrop contacted some of his colleagues to call and urge passage of the bill. By the second hearing, they had their charts and factoids together. Photographs, a review of the OMS Chanterelle Study, market value of the harvest, nutrient values, and recipes! "The Pacific Golden Chanterelle, unique in Oregon's wild mushroom harvest: Cantharellus formosus, formerly thought to be Cantharellus cibarius."
Oregon State Mushroom: Pacific Golden Chanterelle
commonly known as the pacific golden chanterelle, is a fungus native to the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other
popular edible chanterelles. It was distinguished from the similar C. cibarius of Europe in the 1990s. It is orange to yellow, meaty and funnel-shaped. On the
underside of the smooth cap, it has gill-like ridges that run down onto its stipe, which tapers down seamlessly from the cap. The false gills often have a pinkish hue. It has a
mild, sweet odor. It is solitary to gregarious in coniferous forests, fruiting from July to December.
Characteristics Oregon's Pacific Golden Chanterelle
(Cantharellus formosus) formerly C. cibarius & close relatives) are the best known wild mushrooms on the West Coast. The lovely, yellow-orange mushrooms have a fruity fragrance and chewy texture. They are found throughout the world, are nearly always sold fresh, and can be refrigerated for up to a month after picking. The fall crop from the coniferous forests of the Pacific Northwest is legendary. A slightly different species is abundant in the oak woodlands of California during the winter. In the summer, fresh chanterelles originate from Nova Scotia, Saskatchewan, and eastern Europe.
Fruiting bodies of C. formosus range from 2–14 cm (0.79–5.51 in) wide, with cap colors varying depending on light levels and weather. In dry weather, the cap is medium orange yellow to light yellow brown, but wet weather may brighten the cap to brilliant to soft orange yellow. In low light conditions, caps may not develop the yellow pigmentation, resulting in salmon to rosy buff colors. The false gills may be yellow, salmon, buff, or even whitish depending on conditions, but are usually paler than the cap. The stem is colored similarly to the cap, and is either equal-width or tapering downwards. The spore print is a yellowish white color.
The Chanterelle is a wild, but edible mushroom. Because of the high culinary value, approximately 500,000 pounds are harvested each year. Harvest occurs during the months of September, and October. In years with long, and wet falls; Chantrelle Mushrooms produce several harvests.
The third characteristic of the "Pacific Golden Chanterelle" is probably the most important of all. This character will allow you to tell the difference between the true chanterelle, and the false chanterelle which bears true, thin, blade-like gills.
Cantharus (Latin) and kantharos (Greek) meaning, beaker or vessel; formosus (Latin) meaning graceful, lovely, shapely, beautifully formed.
Oregon House Joint Resolution 68 - Oregon Laws 1999
List of official U.S. state foods. It includes everything from drinks, deserts, cookies, and muffins to complete meals.