- -

Mushrooms 

of the 

National Forests 

in Alaska 

United States Forest Service R10 RG 209 

Department of Alaska Region FEB 2013 

Agriculture 
 

The coastal temperate rainforests of the Tongass and Chuga

national forests often produce prolific fruitings of mushroom

in late summer and fall. For many Alaskans, mushrooms are 

source of food. For others, they are a source of pigments for 

dyeing wool and other natural fibers. Still others merely enjo

their beauty. However, all Alaskans should appreciate these 

fungi for, without them, there would be no forests here. 

This brochure presents an introduction to mushrooms and 

illustrates a number of the more common and interesting 

of our local species to help Alaskans and visitors to better 

understand and enjoy our magnificent national forests. Unli

most plants, birds, and mammals, very few mushrooms hav

common names. Thus, while we have used common names 

where they exist, many of the species in this brochure can b

referred to only by their scientific names. But, never fear. If 

you can talk with your kids about Tyrannosaurus rex, you ca

handle mushroom names! 

What is a mushroom? 

Mushrooms are produced by some fungi (singular: fungus), 

and their primary purpose is to make and spread tiny 

reproductive propagules called spores, which function much 

like plant seeds. After long being considered primitive plants

fungi now are accepted as their own kingdom. Unlike plants

fungi cannot make their own food, and their cell walls conta

chitin rather than cellulose. Interestingly, chitin also is found 

in insect exoskeletons, providing evidence that the fungi are 

more closely related to animals (including us!) than they are 

to plants. 

Mushrooms arise from a mycelium (plural: mycelia), which 

is the actual “body” of the fungus and is comprised of a 

network of many tube-like microscopic filaments called 

hyphae (singular: hypha). Hyphae grow at their tips and are 

able to infiltrate a wide variety of substrates such as wood, 

leaf litter, soil, and even left-over pizza. 

Mushrooms to most people are umbrella-shaped structures 

with plate-like gills on the underside of their caps. However, 

besides the gilled mushrooms, there are others in many 

shapes and sizes, and they produce their spores in a variety 

of ways. Other major groups include chanterelles, boletes, 

polypores, spine-fungi, club- and coral-fungi, puffballs, 

jelly-fungi, cup-fungi, morels, false morels, and elfin saddles

Figure 1 shows the parts of a gilled mushroom. Learning the 

terminology will make it much easier for you to communicat

with others about mushrooms and to make use of tools for 

identifying them. 

2 U.S. Forest Service, Alaska Region 
Cap (pileus)
	

Cap margin 

Ring (remnant Gills (lamellae) of partial veil) 

Stalk (stipe) 

Volva (remnant of 

universal veil) 

Figure 1. Parts of a gilled mushroom. 

How do fungi reproduce? 

The primary purpose of a mushroom is to disperse spores 

into the environment in hopes that they will land in a locatio

with suitable moisture, temperature, and nutrient condition

to germinate and grow into a new mycelium. Each mushroo

is capable of producing anywhere from thousands to billions 

of spores, but only an incredibly tiny fraction of them are 

successful. Reproduction cannot occur unless the mycelium 

one mating type merges with the mycelium of a compatible 

type. Once this has happened, sexual reproduction, includin

the formation of mushrooms and production of spores, can 

occur, completing the life cycle (Figure 2). 

Ecological Roles of Fungi 

While fungi are found in almost every environment, 

mushroom-forming species are especially prevalent in 

forests. There they play critical roles in nutrient cycling, soil 

aggregation, and water retention, as well as provide a food 

source for animals large and small. In general, the three 

main lifestyles of mushroom-producing fungi in forests are 

decomposer, mycorrhizal partner, and parasite. 

Mushrooms of the National Forests in Alaska 
Figure 2. Life cycle of a typical mushroom fungus. 

Along with bacteria and other organisms, fungi break down 

of the forest’s plant, animal, and microbial matter and make 

its components available for new generations of life. Fungi a

particularly important in breaking down tough plant debris, 

they are the only organisms capable of decomposing lignin, 

major component of wood and other plant tissues. 

Many fungi form mycorrhizal (“fungus root”) associations 

with plants (Figure 3). This is mutually beneficial for both 

fungi and plants, as the plants receive nutrients such as 

nitrogen and phosphorus, as well as water and protection 

from soil pathogens, and the fungi get sugars produced by 

the plants. All of Alaska’s trees require mycorrhizal fungi for 

survival and growth, as do nearly all other plants. 

Relatively few parasitic fungi produce mushrooms. Most 

of them, such as honey mushrooms (genus Armillaria) and 

some polypores (such as Phaeolus schweinitzii) are parasitic 

on trees and are important forest pathogens. Some attack 

insects, while still others, such as Collybia cirrhata, attack 

other mushrooms. Although detrimental to the affected 

individuals, parasitic fungi are an essential part of healthy 

forests. 

4 U.S. Forest Service, Alaska Region 
 

Figure 3. An ectomycorrhizal association between a 

spruce tree and Amanita muscaria, the fly agaric. 

Mushroom Diversity and Identification

Fungi are the second most diverse group of organisms 

(following the insects), with known mushroom-producing 

species currently totaling around 40–55,000 worldwide (a 

conservative estimate for the Pacific Northwest is at least 

5,000 species). Further, diversity estimates suggest that 

only 15–40% of all North American mushroom-fungi have 

been described. Because of this overwhelming diversity and 

number of undescribed species, no field guide can even beg

to include all of the species in an area. It is for this reason an

many others that identification of mushrooms can be very 

difficult. 

This brochure highlights 51 species found in southern 

Alaska, including the most popular edible ones. For those 

with sufficient experience, many of these species can be 

recognized from their photographs and short descriptions. 

However, this brochure is not intended to serve as a standalone identification guide and never should be used as suc

Many of the species you encounter will appear similar and 

will not be easily identifiable without considerable 

Mushrooms of the National Forests in Alaska 
 

compound microscope. And keep in mind that comparing 

specimens to photographs can lead to errors, as important 

characteristics such as smell, taste, color changes, habitat, 

and microscopic features cannot or might not be portrayed 

in a photo. While southern Alaska has a number of choice 

edibles that nearly anyone can learn to identify with 

confidence, it is best to learn many other species too. This 

will broaden your base of experience, strengthen your 

identification skills, and greatly reduce the chances of a 

misidentification, which could lead to illness or worse. 

Harvesting Edible Species

In most cases, edible mushrooms can be harvested on 

the Tongass and Chugach national forests for personal or 

subsistence use without a permit. Persons doing so are 

expected to exercise reasonable care in protecting resource

from damage. Some restrictions apply to quantities allowed 

for personal or subsistence harvest and areas where 

harvesting can occur. Commercial harvest of mushrooms on 

Alaskan national forests requires a permit in ALL cases. Be 

sure to check with the forest where you will be collecting fo

the current policies regarding harvesting for commercial or 

personal use: 

• Chugach National Forest Supervisor’s Office, 907-743-95

• Tongass National Forest Supervisor’s Office, 907-225-310

If you wish to harvest on non-national forest lands, contact 

the land manager or owner for permission and any permit 

requirements before you head out. 

When harvesting mushrooms to identify or eat, there are 

several things you should keep in mind. First, it is important 

collect the entire mushroom and, if possible, to collect seve

specimens (a “collection”) that show a range of variation. 

Second, keep collections separate to reduce possible 

confusion when you return home at the end of the day. 

Third, take note of the surroundings in which you found eac

collection. Important details to record include tree species 

present, substrate the mushroom is growing on (wood, 

soil, moss, other mushrooms, etc.), and habit (e.g., is the 

mushroom growing singly, in groups, or a cluster?). Also ma

note of the color and odor of the mushroom and any color 

changes that may occur when you cut it in half or handle it. 

6 U.S. Forest Service, Alaska Region 
 

following items: 

•	 Safety first: A map and compass, GPS device with 

spare batteries, whistle, rain gear, bear spray, extr

food, water and a communications plan. Make sur

someone knows where you are going and when yo

plan to be back. Mushroom hunters are notorious 

for getting lost in the woods! 

•	 A shallow basket or tackle (utility) boxes. If using 

a basket, take wax paper or aluminum foil for 

wrapping your collections to keep the different 

types separated. If it is not wet out, you can also u

paper bags, but plastic bags are not recommended 

as they hasten spoilage of the mushrooms. 

•	 Camera and notebook to document surroundings 

and mushroom features. 

•	 Small knife or slender garden trowel to excavate 

specimens. 

Finally, when harvesting wild mushrooms: 

1.	 Remember there are no “rules of thumb” when 

it comes to determining whether a mushroom is 

poisonous or edible. The only reliable approach is 

to know EXACTLY what species you have. When in 

doubt, throw it out! 

2.		 Collect only fresh mushrooms in good condition 

from uncontaminated environments (e.g., avoid 

major roadsides and chemically treated lawns). 

3.		 Save two or three specimens in good condition in 

the refrigerator for later inspection by experienced 

identifiers in the event of adverse effects. 

4.	 Always cook mushrooms well before eating. 

5.	 When trying a new species, eat only a small amou

of that one species and then wait 24-48 hours 

before eating other mushrooms. People can have 

reactions to edible species, as with any food. If 

you have an adverse reaction, please report your 

experience to the North American Mycological 

Association poison case registry (www.namyco.org

6.	 Eat wild mushrooms in moderation. Some contain 

toxins that appear to accumulate in our bodies 

over time to a point where adverse effects manife

themselves. In addition, overeating of even 

good edible species can make you sick, because 

mushrooms can be difficult to digest. 

Mushrooms of the National Forests in Alaska 
 

 

Grisette / Amanita vaginata group 

Yellow patches / 

Amanita augusta 

Photo by Kate Mohatt 

Fly agaric / Amanita muscaria 

8 U.S. Forest Service, Alaska Region 
 

The Genus Amanita 

Amanitas are well-known for a number of reasons. They are 

mostly large and conspicuous, many are brightly colored, 

some are choice edibles, others are deadly poisonous, and 

nearly all have a distinctive elegant look. Amanitas have 

white (usually) spores, free or nearly free gills, a universal 

veil that leaves remnants on the stalk base and often on the 

cap, and usually a partial veil that often leaves a ring on the 

stalk. The remnants of the universal veil, either those on 

the lower stalk (the volva) or those on the cap (as warts or a 

patch), are critical for species identification. Young unopene

amanita buttons sometimes are confused with puffballs; 

however, cutting a “puffball” in half to look for the outline o

a developing mushroom versus uniformly marshmallow-like 

tissue will allow them to be told apart easily. 

Grisettes / Amanita vaginata group 

Grisettes can be very common in southern Alaska. There are 

several (mostly unnamed) species in this group and Amanita 

vaginata itself, a European species, probably does not occur 

here. The cap is grayish to gray-brown or brown and often 

is topped with a patch of tissue. The cap margin is striate. 

There is no ring, and the volva consists of a very fragile, loos

sac-like cup that will remain in the ground unless carefully 

excavated. Our grisettes are found primarily with conifers, 

but some occur with hardwoods. Potentially edible, but not 

recommended, as several amanitas are deadly poisonous. 

Yellow Patches / Amanita augusta 

Historically, the names Amanita aspera and A. franchetii hav

been used for this species. Yellow patches can be recognized 

by its medium-sized to larger fruitbodies and brown to graybrown or yellowish brown cap with mealy warts that are 

yellow then grayish in age. The gills are white to yellowish. 

The volva consists of loose bits of yellow veil on the stalk 

base, which often drop off into the surrounding soil. The 

partial veil leaves a large ring that is bright yellow on the 

underside. Not edible, probably poisonous. 

Fly Agaric / Amanita muscaria 

With its brightly colored cap and white “polka dots,” the fly 

agaric is the most widely recognized mushroom in Alaska. 

However, it is highly variable, and cap color ranges from 

white to yellows and oranges, to deep red, and even brown. 

Research conducted at the University of Alaska, Fairbanks 

suggests that the fly agaric actually comprises several 

different species. All of the forms have striate cap margins, 

rings that may or may not persist into maturity, and volvas i

the form of rings of tissue that extend part-way up the stalk

Mushrooms of the National Forests in Alaska 
 

Mycena rosella 

Mycena aurantiidisca 

Mycena strobilinoides 

10 U.S. Forest Service, Alaska Region 
 

accidental poisonings. However, they also are sought by som

who seek their psychoactive effects, and the fly agaric has 

been used ritualistically in Siberia. 

Fairy Bonnet Mushrooms / The Genus Mycena 

Mycenas are small, fragile mushrooms, many of which fit 

the common name, fairy bonnets, quite well. They often 

are produced in large numbers (“troops”) over large areas 

of forest floor and so, in terms of numbers of fruitbodies, 

probably are the most abundant mushrooms in southern 

Alaska. They are important decomposers of a wide variety 

of plant materials, but not dung. The hordes of brown and 

gray mycenas are especially difficult to identify, but the mor

brightly colored species often can be named successfully. 

Mycena rosella, with its beautiful pink color and distinctly 

pink-edged gills is one such species. Mycena amabilissima 

(not pictured) is a very similar pink species but lacks the 

colored gill edges. Yet another is Mycena aurantiidisca, 

which is brilliant orange at first, but gradually fades, usually 

at the edge of the cap first, to yellowish or almost whitish. 

Typically, when found, they are yellowish around the edge 

and still bright orange in the center. Mycena strobilinoides is 

another brilliant orange species—it differs by having a brigh

orange gill edge and in fading uniformly. A close relative, 

Hemimycena delectabilis, is pure white and has gills that 

run part-way down the stalk. There are no important edible 

mycenas, most being tiny and fleshless, and some could be 

poisonous. 

Hemimycena delectabilis 

Mushrooms of the National Forests in Alaska 
 

Catathelasma ventricosum 

Lackluster laccaria / Laccaria laccata 

Angel wings / Pleurocybella porrigens 

12 U.S. Forest Service, Alaska Region 
 

Catathelasmas can be recognized by their large size, strongly 

inrolled cap margin, tough texture, long decurrent, crowded

narrow gills, and especially by the presence of two veils, an 

inner one that leaves a conspicuous ring on the upper stalk, 

and an outer one that leaves an additional narrow ring or 

ring-zone and patches of tissue below the upper ring. In 

addition, the flesh has a strong mealy odor and taste. The 

spores are white. The Alaskan mushrooms can be difficult 

to assign to species. Catathelasma ventricosum is supposed 

to have a pale to grayish cap and C. imperiale a brownish 

cap and be somewhat larger; however, intermediate-sized 

mushrooms with grayish brown caps are not uncommon. 

Considered a good, or even choice, edible by some, worthle

by others. 

Lackluster Laccaria / Laccaria laccata 

One of the most commonly encountered gilled mushrooms 

southern Alaskan forests, this species can be highly variable 

size and appearance. The cap is pinkish orange to cinnamon

The gills are thick, well-spaced, and whitish to pink, and the 

spores are white. The stalk is very fibrous and often darker 

than the cap, with whitish fuzz at the base. Laccaria bicolor 

(not pictured) is very similar and also occurs in our area. It 

differs by having purplish gills and purple fuzz at the base of 

the stalk. Both species are edible, but aren’t often collected

Angel Wings / Pleurocybella porrigens 

Angel wings can be found on conifer (especially hemlock) 

logs and stumps throughout southern Alaska, often occurrin

in large, exquisite, overlapping masses. Angel wings has 

spoon- to conch-shaped caps that are translucent-striate 

when fresh and develop a wavy margin when expanded. The 

mushrooms are white to ivory, have virtually no stalk, thin, 

rather tough, elastic flesh, and crowded narrow gills. Althou

thin-fleshed, angel wings is a fairly popular edible mushroom

However, it has been responsible for several deaths in Japan 

(under unusual circumstances), so eating it, especially in larg

amounts, is not recommended until more is known. Oyster 

mushrooms (genus Pleurotus) are similar but most often are 

found on cottonwoods and are larger, fleshier, and usually 

have tan caps. 

Mushrooms of the National Forests in Alaska 
 

Green russula / Russula aeruginea 

The sickener / Russula emetica 

Shrimp russula / Russula xerampelina 

14 U.S. Forest Service, Alaska Region 
 

Russula is a particularly easy genus to recognize. However, 

most of its many species are difficult to identify. Most russu

are medium to large mushrooms with colorful caps, white 

stalks, and a squatty appearance. The other distinctive 

characteristic is their brittle texture—a fresh russula thrown 

against a tree will shatter like automobile safety glass with 

relatively clean edges on the fragments (we recommend tha

you not make a habit of destroying russulas in this manner 

as, when intact and in place, they are a very attractive visua

element in our forests). A less violent means of experiencing 

this is to break a fresh stalk in half—it will break cleanly like 

a piece of chalk. The spores in different species vary from 

pure white, through shades of cream and yellow, to fairly 

dark ocher. The flesh of many species is hot-peppery either 

immediately or delayed. Very few russulas are considered 

worth eating. 

Green Russula / Russula aeruginea 

This common russula tends to blend in with southern Alaska

mossy forest floor, usually under spruce. It has a bright gree

cap, white stalk, white to cream spores, and a mild taste. 

Considered edible and tasty by some. 

The Sickener / Russula emetica 

Russula emetica is another associate of spruces, often 

occurring in sphagnum moss. It has a bright cherry red 

cap and pure white gills, spores, and stalk. The taste is 

immediately very hot-peppery and the mushroom is 

considered to be poisonous. 

Shrimp Russula / Russula xerampelina 

Shrimp russula produces large stout fruitbodies with a fishy 

odor (when mature), whitish stalks that stain brown when 

handled, dull orange-yellow spores and gills (when mature), 

and mild taste. The typical form has a reddish, maroon, or 

deep purple cap and various degrees of pink tinge on the 

stalk, but the cap also can be green to olive to dark brown 

or blackish, or brownish purple. The various color forms 

may actually be different species. This is probably the most 

frequently eaten russula. 

Mushrooms of the National Forests in Alaska 
Orange milk-cap / Lactarius deliciosus group 

Red hot milk-cap / Lactarius rufus 

Lactarius scrobiculatus 

16 U.S. Forest Service, Alaska Region 
 

Milk-caps are very similar in stature and brittleness to 

russulas. However, they differ primarily in their usually dulle

colors and by exuding a watery to milky or colored fluid whe

the gills or stalk are broken or cut. Some species are collecte

for food, including the hot-peppery species that generally ar

said to be poisonous. In Finland, Russia, and other areas, su

species are regularly eaten, but only after pickling or other 

proper preparation. 

Orange Milk-Cap / Lactarius deliciosus group 

The name Lactarius deliciosus has been applied to many 

different mushrooms that have an overall orange color, a 

tendency to turn greenish when handled or in age, and 

orange to reddish orange milk. In North America, several 

varieties occur; however, apparently none are the “real” L. 

deliciosus (a European mushroom). The orange latex usually 

scant and may not change or stain the flesh. Orange milk-ca

are gathered for food, but ours are not generally considered 

deserving of the name deliciosus. 

Red Hot Milk-Cap / Lactarius rufus 

This is a very common milk-cap in many Alaskan forests. 

The cap is reddish brown to brick-colored or orange-brown, 

smooth and dry, and has an inrolled margin when young. 

The gills are pale orange and the stalk is pinkish brown to 

brownish orange or reddish orange. The copious milk is whit

and the taste is exceedingly, though slowly, hot peppery. 

Inedible due to its hot taste, and reported to cause gastric 

upset. 

Lactarius scrobiculatus 

A number of milk-caps have a bearded cap margin and 

concentrically zoned caps. Lactarius scrobiculatus has whitis

to golden yellow caps and gills that are whitish to yellowish 

and develop brownish stains. The copious latex is white and 

quickly turns yellow. The stalk is dry, white to yellowish with 

large shiny sunken spots, and eventually develops yellowish 

to rusty brown stains. Another common bearded species is 

L. repraesentaneus (not pictured), which has a rich yellow 

cap, white to pale yellow latex that becomes purplish after 

drying, and flesh that stains purple when broken. A third is 

L. torminosus (not pictured), with a pinkish to light pinkish 

orange zoned cap and copious white latex that remains whit

or slowly changes to yellowish. It occurs with birches. All of 

these species have a hot peppery to bitter taste and require 

special procedures to render them edible. 

Mushrooms of the National Forests in Alaska 
 

Gypsy / Cortinarius caperatus 

Cortinarius semisanguineus 

Cortinarius croceus 

18 U.S. Forest Service, Alaska Region 
 

Cortinarius is by far the largest genus of mushrooms, and it 

is exceptionally well represented in southern Alaskan forests

The genus presents a colorful, but bewildering, array of red, 

yellow, orange, blue to violet, and greenish species, plus hug

numbers of brownish ones. They come in many sizes and 

shapes and, except for some smaller species, are relatively 

fleshy. They typically have cinnamon brown to rust-colored 

spores. The name Cortinarius comes from the cobwebby 

veil, called a cortina (from the Latin for curtain), that at first 

covers the developing gills in nearly all species in the genus. 

Cortinarius includes species that are deadly poisonous as 

well as others that are considered good edibles in Europe. 

However, because our species are so little known, and 

sometimes impossible to identify, we have no information 

on the edibility of most species. In Alaska, only the gypsy is 

considered choice and eaten by many mushroom hunters. 

The Gypsy / Cortinarius caperatus 

Unlike most species of Cortinarius, the gypsy has a skirtlike ring and, because of that, also has been classified in 

the genus, Rozites. It is distinctive among brown-spored 

mushrooms because of the persistent white membranous 

ring and the white universal veil that often leaves a thin 

frost-like coating on the young cap and a slight rim around 

the base of the stalk. The gypsy is very abundant in southern 

Alaska and commonly is collected for food, although it is 

not recommended for beginners because of the difficulty of 

identification. 

Dyers’ Delights / Cortinarius Subgenus Dermocybe 

Because of its large size, Cortinarius has been split into 

about a half-dozen more manageable subgroups, one of 

which is Dermocybe with slender fruitbodies and bright 

red, orange, yellow, or greenish colors. These are among 

the more highly sought-after mushrooms for their pigments 

that make them excellent for dyeing wool and other natural 

fibers. Especially prized are the red-gilled species, such as 

Cortinarius semisanguineus and C. phoeniceus (now C. smith

not pictured), because of the difficulty finding natural sourc

of red dye. Cortinarius croceus is a common yellow-gilled 

species. 

Mushrooms of the National Forests in Alaska 
Cortinarius traganus 

Cortinarius violaceus 

Cortinarius evernius 

20 U.S. Forest Service, Alaska Region 
 

Cortinarius traganus is widespread and often abundant in 

Alaska and elsewhere in western North America. Its colorati

is peculiar in that the cap, stalk, and veil often are a beautifu

lilac to blue-lilac; however, the flesh is mottled saffron to 

brown-yellow. It has a fruity or somewhat pungent odor, 

although for some people this is hard to detect. A similar 

species that is common in southern Alaska is C. camphoratu

(not pictured), a completely pale blue-violet species with 

a very strong disagreeable odor, not unlike that of rotting 

potatoes. 

Cortinarius violaceus 

Cortinarius violaceus is perhaps the most distinctive species 

the genus. It has a dark violet, dry, scaly to wooly cap with a 

somewhat metallic sheen. The gills also are dark violet (whe

young) and the stalk is typically broadly club-shaped, dry an

violet. Cortinarius violaceus is widespread in older forests, b

usually in small numbers. Edible, but not common, so pickin

for the table is not recommended. 

Cortinarius evernius 

A very common mushroom usually found among mosses 

under spruce trees. Beautiful violet with the cap margin 

adorned with whitish veil remnants when young, it soon 

fades to shades of brown, with little of the violet color left 

at maturity. Like most cortinariuses, little is known about its 

edibility so avoidance is recommended. 

Cortinarius trivialis 

Quite common under aspen, Cortinarius trivialis is one of 

many members of the genus that have a slimy cap and slimy 

stalk. The banded stalk helps set it apart from similar specie

Edibility unknown, so avoidance is recommended. 

Cortinarius trivialis 

Mushrooms of the National Forests in Alaska 
 

Deadly galerina / Galerina marginata 

Alaskan gold / Phaeolepiota aurea 

Shaggy mane / Coprinus comatus 

22 U.S. Forest Service, Alaska Region 
The genus Galerina includes very small to almost mediumsized brown mushrooms that often are difficult to identify. 

Many are mycena-like, but others are larger and fleshier. 

All galerinas have rich brown to rusty brown spores. Many 

are associated with mosses; others occur on wood. Deadly 

galerina is one of the larger species, with a dome-shaped, 

brown to yellow-brown cap that is smooth, moist-sticky, 

striate along the edge when fresh, and fades to tan or buff. 

The gills and stalk are brown, and the veil often leaves a slig

ring or fibrous ring-zone on the stalk. The fruitbodies often 

occur in clusters or groups but can be scattered or solitary a

well. It occurs on stumps and logs of conifers and hardwood

or grows from pieces of buried wood, wood chips, or other 

woody debris. This mushroom also has been called G. 

autumnalis, G. venenata, and G. unicolor. However, by any 

name, it is just as dangerous, containing the same toxins 

found in the deadly amanitas. Learn to recognize and avoid 

this mushroom, especially when searching for other small 

brown mushrooms. 

Alaskan Gold / Phaeolepiota aurea 

If there were a prize for easiest mushroom to identify, Alask

gold certainly would be a contender. Its large size, golden 

color, powdery surface, skirt-like ring, brown spores, and 

tendency to grow in large groups are distinctive. It is fairly 

common, usually being found in disturbed areas, such as 

in parks or along roadsides. It is said to be edible for most 

people but to cause digestive upset in some. 

Shaggy Mane / Coprinus comatus 

The shaggy mane is a frequent forest roadside attraction. 

When young, the cap is bullet-shaped, white with shaggy lig

brown scales. In age, the cap and exceedingly close-packed 

gills liquefy to a black ink-like fluid. The stalk is long and whi

with a movable ring that sometimes drops off. Usually found 

in disturbed areas such as roadsides and yards. Many consid

it a choice edible, although it must be found and cooked 

before it begins to liquefy and it should not be collected from 

contaminated areas such as chemically treated lawns or nea

busy roadways. 

Mushrooms of the National Forests in Alaska 
 

Pacific golden chanterelle / Cantharellus formosus 

Winter chanterelle, yellow foot / Craterellus tubaeformis 

Blue or black chanterelle / Polyozellus multiplex 

24 U.S. Forest Service, Alaska Region 
 

The chanterelles include mushrooms that are not all closely 

related but are similar in bearing their spores on thick, 

shallow, folds with blunt edges and cross-veins instead of 

true gills. They range from small to large and have a cap and 

stalk, although there is not always a clear distinction betwee

them. In many cases, they are more or less vase-, funnel-, o

trumpet-shaped. 

Pacific Golden Chanterelle / Cantharellus formosus 

Although nearly all of the golden chanterelles in North 

America have been referred to as Cantharellus cibarius, rece

studies have confirmed that there actually are many differen

species. The fruitbodies are often large for a chanterelle and 

have a dull orange to brownish orange cap that readily bruis

brownish and often is finely scaly. The fertile ridges often ar

deep and relatively thin; they usually are pale orange-yellow 

but may have a pinkish cast. The odor is pleasant, sometime

like apricots. Golden chanterelles have been reported from 

southeast Alaska as far north as Haines and Yakutat, but not 

yet from south-central Alaska. This is a very popular edible 

mushroom, and large quantities are collected in the Pacific 

Northwest for sale and home consumption. 

Winter Chanterelle or Yellow Foot / Craterellus tubaeformi

Winter chanterelle is a small, slender, trumpet-shaped 

mushroom with a brownish or orange-brown cap, hollow, 

waxy-looking stalk, and penchant for growing on mossy, 

rotten wood. It has a long fruiting season and could be the 

most common mushroom in southern Alaska. Despite its 

small size, winter chanterelle is edible and considered choic

by some. Its tendency to grow in large troops allows it to be 

gathered in sufficient quantity to be worthwhile. 

Blue or Black Chanterelle / Polyozellus multiplex 

Distinctive and striking, this blue-purplish to blackish 

mushroom is a rare treat for the eyes. It grows in tightpacked, wavy-edged clusters. Found under spruce at least 

as far north as Cordova, it seems to be an uncommon to 

somewhat rare species, often occurring in old-growth stand

Some mushroom hunters consider blue chanterelle to be 

a good edible, but others are not impressed by it. It also is 

used as a natural dye but, because of its rarity, restraint is 

recommended when collecting for the table or dye-pot. 

Mushrooms of the National Forests in Alaska 
Boletus coniferarum Photo by Michael Beug 

King bolete / Boletus edulis 

Boletus luridiformis 

26 U.S. Forest Service, Alaska Region 
 

“Bolete” refers to mushrooms that usually have a fleshy 

cap and stalk, have a spongy tube layer that can be cleanly 

separated from the underside of the cap, and, when old, tur

into a mass of mush, seemingly alive with the larvae of sma

flies that laid their eggs in the mushroom. Originally, nearly 

all boletes were classified in Boletus. Bit by bit, the genus ha

shrunk as groups have been split out and given new names. 

Most Alaskan boletes belong either to Boletus or to Leccinum

the scaber-stalks. 

Boletus coniferarum 

One of the larger mushrooms you will encounter in souther

Alaska, Boletus coniferarum is rather attractive and looks 

like it just has to be good to eat. The cap is dark olive-gray to 

gray-brown and usually somewhat velvety when young. The 

tubes are yellow and stain dark blue when cut or injured. Th

stalk is pale yellow or olivaceous to blackish in age, lacks red

has fine net-like ridges at the apex, is thick, and is sometime

enlarged at the base. The flesh is white to yellowish, stains 

blue quickly after cutting, and is extremely bitter, which, 

unfortunately, renders the mushroom inedible despite its 

tempting looks. 

King Bolete / Boletus edulis 

The king bolete is a popular edible mushroom, also known 

as porcini, cep, steinpilz, and other names. The cap surface 

is moist to sticky, and the color ranges from almost white to 

various shades of brown to reddish brown, often with a pale

edge. The pores, when young, are whitish and stuffed with 

white mycelium. Later, they become yellow to olive and the 

tubes turn soft-gelatinous with age. The stalk is fleshy and 

club-shaped with fine net-like ridges in the upper part, usua

whitish at the apex, and some shade of brown below. The 

flesh is white and sometimes discolors slightly reddish brow

when cut. Besides being a choice edible, the mushroom’s 

mature tubes can be used as a natural dye. 

Boletus luridiformis 

Boletus luridiformis is a very striking bolete. Its cap is velvety 

and bright reddish brown with an olivaceous sheen when 

young. The pores are bright red-orange and stain dark blue 

immediately when touched. The stalk is thick, yellow near 

the apex, and covered with small red dots below. The flesh 

is firm and yellow but stains blue rapidly when cut. Not 

recommended for the table, as it has been reported to caus

gastric upset, especially when eaten raw. 

Mushrooms of the National Forests in Alaska 
 

Admirable bolete / Boletus mirabilis 

Aspen scaber-stalk / Leccinum insigne 

Alaskan scaber-stalk / Leccinum alaskanum 

28 U.S. Forest Service, Alaska Region 
 

This species is unusual for a bolete in fruiting on wood, 

almost always that of hemlock. The cap has a roughened 

texture, like a reddish brown terrycloth towel. The tubes are 

yellowish, with rather large, rounded to angular pores. The 

stalk is usually long and club-shaped, and ridged to uneven o

smooth towards the base, brown to reddish brown with som

lighter areas, and with yellow mycelium around the base. Th

cap flesh is white to yellowish and occasionally it will blue 

slightly when cut. Although not as popular as the king bolete

admirable bolete is a good edible with a lemony taste. 

Aspen Scaber-Stalk / Leccinum insigne 

Scaber-stalks are among the more common and conspicuou

of Alaska’s mushrooms. They can be identified by the 

brownish to grayish or blackish scabers (tufts of short stiff 

“hairs”) that decorate their stalks. Many scaber-stalks 

grow with aspens and cottonwoods or birches, while a 

smaller number occur with conifers. Historically, all have 

been considered edible; however, a number of severe 

gastrointestinal poisonings in the Rocky Mountains, Cascade 

Range, and interior Alaska indicate that at least some specie

should be avoided. Unfortunately, uncertainties surrounding 

species identifications makes it difficult to know which ones 

are the problem-causers. 

There are several scaber-stalks associated with aspen. One i

L. insigne, an often abundant species with a reddish brown t

rust-brown or orange-brown, somewhat fibrous cap, white t

olive buff or yellowish tubes that stain brownish, a white sta

with pallid to dark brown or blackish scabers, and white fles

that may change to dark gray, and sometimes with blue in th

base. 

Alaskan Scaber-Stalk / Leccinum alaskanum 

Described from Alaska, this small to medium-sized bolete is 

common under birch. Its caps are grayish brown or darker 

brown with pale streaks or splotches. The pores are cream 

to pale tan and stain darker brown. The stalk is club-shaped, 

long in relation to the diameter of the cap, whitish, and 

ornamented with small blackish scabers. The flesh is creamcolored and sometimes slowly stains pinkish when cut. The 

taste is mild, but the flesh is often soft and marshmallow-lik

thus limiting its culinary appeal. A very similar mushroom, 

which lacks the splotched cap, is L. scabrum, the birch scabe

stalk (not pictured). 

Mushrooms of the National Forests in Alaska 
 

Sulfur shelf, chicken of the woods / Laetiporus conifericola 

Dyers’ polypore / Phaeolus schweinitzii 

Red-belt conk / Fomitopsis pinicola 

30 U.S. Forest Service, Alaska Region 
 

“Polypore” means many-pored and, like the boletes, the 

polypores produce their spores within a multitude of closepacked tubes. However, the polypores differ from the bolete

in being tough-fibrous, leathery, or woody in texture and 

usually having no stalk. Many of these fungi fruit from logs, 

stumps and snags and form single or multiple, small to large 

shelf-like caps. 

Sulfur Shelf or Chicken of the Woods / Laetiporus 

conifericola 

Striking even from a distance, this mushroom usually grows 

in large clusters of overlapping bright orange and yellow 

shelves on conifers. Shelves can exceed 12 inches in width, 

and a cluster can extend over several feet. When fresh, the 

fruitbodies are soft and somewhat fleshy to fibrous, but late

they become tougher, and, eventually, fade and become soft 

and crumbly. Shelf margins are rounded and plump when 

young, becoming wavy and lobed with age. The pores are 

bright yellow when fresh and fade in age. Considered choice 

by many, but usually only the soft young outer portions of th

shelf are worth eating. 

Dyers’ Polypore / Phaeolus schweinitzii 

The tough fruitbodies of the dyers’ polypore usually are 

terrestrial, forming circular to irregular caps from a short, 

thick stalk, or with several caps forming a rosette. The uppe

surface is wooly to hairy, zoned, light yellowish brown to 

brownish orange near the margin and deep to dark brown 

toward the center. The pores are circular to angular or maze

like, and become tooth-like in age. When fresh, they are 

greenish, yellowish, or orange tinted and bruise brown, then 

become grayish to brownish in age. Often used for dyeing 

wool, it yields an array of earth-tones. 

Red-Belt Conk / Fomitopsis pinicola 

The red-belt conk is another exceedingly common mushroo

in southern Alaska. It occurs as thick shelves on conifers and 

has a hard woody consistency. The upper surface is zoned 

in different shades of brown, the edge is usually white, and 

next to the edge is an orange to reddish band that gives the 

species its common name. The pores are whitish when youn

and become somewhat brownish in age. Much too tough to 

be edible. 

Mushrooms of the National Forests in Alaska 
 

Purple fairy club / Alloclavaria purpurea 

Clavariadelphus sachalinensis 

Crested coral / Clavulina cristata group 

32 U.S. Forest Service, Alaska Region 
 

These fungi produce fruitbodies that range from simple 

unbranched clubs to repeatedly branched coral-like or 

cauliflower-like forms. The upright orientation separates 

this group from the spine-fungi in which the spines hang 

downward like icicles. Despite their overall similarity in 

appearance, recent DNA studies suggest that the clubs and 

corals are not all closely related. The edibility of the small 

clubs is largely unknown, but the larger forms, especially 

certain species of Ramaria, are regularly collected and eaten

although none is particularly renowned. However, some of 

the species are known to cause digestive distress. 

Purple Fairy Club / Alloclavaria purpurea 

One of the more common and distinctive species of club 

fungus in southern Alaskan forests. The fragile clubs are 

unbranched, hollow, and occur in clusters in mossy forest so

They are purple when young, but become dull watery tan 

with age. Considered edible, but fleshless and not particular

tasty. 

Clavariadelphus sachalinensis 

The species of Clavariadelphus differ from other clubs by 

their larger size, stockier stature, and characteristic ocher to 

yellow-orange color. Clavariadelphus sachalinensis is one of 

several small, slender members of the genus that often form 

large troops under conifers. The nearly identical-looking C. 

ligula (not pictured) occurs in similar habitats, but differs 

microscopically. Larger species include C. truncatus (not 

pictured), which produces fruitbodies with a wide flattened 

cap that makes it look something like a chanterelle, and C. 

occidentalis (not pictured), which lacks the wide flattened to

All are considered edible but are not popular. 

Crested Coral / Clavulina cristata group 

A number of more or less coral-like forms with pointed or 

toothed branch tips related to Clavulina cristata are very 

common throughout southern Alaska. All are pale-colored 

(usually whitish) and have white spores. Molecular analyses 

and microscopic features suggest that C. cristata is closely 

related to the chanterelles. Forms with less developed 

branching usually are called C. rugosa. Edible, but not 

commonly collected. 

Mushrooms of the National Forests in Alaska 
Hedgehog, sweet tooth / Hydnum repandum 

Hawk wing / Sarcodon imbricatus 

Bear’s head / Hericium abietis 

34 U.S. Forest Service, Alaska Region 
 

Many mushrooms produce their spores on down-hanging, 

icicle-like spines. Although they share this feature, they 

are not all closely related to one another. Most are too 

tough and/or unpleasant tasting to eat; however, Hydnum 

repandum, H. umbilicatum, and the hericiums are good 

edibles. Despite their general inedibility, many of the 

hydnellums and sarcodons are eagerly sought after by Alask

crafters for use in dyeing wool and other natural fibers. 

Hedgehog or Sweet Tooth / Hydnum repandum 

The hedgehog is a distinctive edible species common in 

southern Alaskan forests. Its cap is pale cream to creamy 

orange, sometimes irregularly shaped, and smooth. The 

underside is hung with small fragile cream-colored spines. T

central cream or orangish stalk is generally stout and firm. T

flesh is dense and soft, and stains orange or brown when cu

or bruised, especially in older specimens. A very similar and 

equally edible species, H. umbilicatum (not pictured), occurs 

in similar habitats and can be distinguished by its smaller siz

thinner stalk, and dimple in the cap. 

Hawk Wing / Sarcodon imbricatus 

Sarcodons have fruitbodies that are medium to darkly color

and a shape somewhat like that of the hedgehog. The stalk 

often thick, flesh fairly tough and un-zoned, and the fruitbod

does not incorporate surrounding debris. The most noticeab

feature of the hawk wing is its very coarse, scaly cap. The 

background of the cap and stalk is usually buff to medium 

brown, and the short to moderately long spines are pale 

grayish brown and darken in age. This mushroom is commo

in the conifer forests of western North America, including 

southern Alaska. With a mild odor and taste, it is edible, but 

opinions differ as to its quality. Also a candidate for the dye 

pot. 

Bear’s Head / Hericium abietis 

Bear’s head is a very distinctive fungus, but one not often 

encountered in Alaskan forests. Its fruitbody is composed of 

somewhat shrub-like branches that bear cream-colored icicl

like spines that turn yellowish in age. It grows on conifer log

and usually can be spotted from a distance. 

Hericium coralloides (page 36) is almost identical to H. abieti

but grows on hardwood such as birch and usually is more 

loosely branched. Both are choice edibles with a somewhat 

crab-like taste and texture. 

Mushrooms of the National Forests in Alaska 
Bear’s head / Hericium coralloides Photo by Sherry Bottoms 

Strawberries and cream / Hydnellum peckii 

Hydnellum regium 

36 U.S. Forest Service, Alaska Region 
Several hydnellums are fairly common in southern Alaska. 

Their fruitbodies typically are dark-colored, with a short, thi

stalk and wide cap, which usually is concentrically zoned and 

spreads irregularly, often engulfing twigs or other debris. 

The flesh is very tough and pliable and usually is zoned (like 

tree rings, cut a fruitbody in half lengthwise). Beaded with 

brilliant red drops of liquid when young and fresh and with 

a very sharp throat-grabbing taste at all stages, Hydnellum 

peckii is one of the easier hydnellums to identify. Like other 

hydnellums, it is too tough to be edible. Another distinctive 

species is the dark blue to black H. regium. Both are good dy

fungi. 

Gemmed Puffball / Lycoperdon perlatum 

Puffballs are round and “puff” their spores upward when 

struck by raindrops or poked with a finger. The medium to 

large species with a white, marshmallow-like interior often 

are collected for food. However, many of the similar-looking 

earthballs are quite poisonous, especially for pets, and so 

great care must be taken to insure correct identification. The 

gemmed puffball is common in southern Alaska. Its fruiting 

bodies are small, round to pear-shaped, cream colored, and 

have pointy warts. The flesh is soft and pure white when 

young, turns olive-green and gooey with age, and progresse

to an olive-brown powdery mass when mature. 

Gemmed puffball / Lycoperdon perlatum 

Mushrooms of the National Forests in Alaska 
 

Gray fire morel / Morchella tomentosa 

Early false morel / Verpa bohemica 

Spring false morel / Gyromitra esculenta 

38 U.S. Forest Service, Alaska Region 
 

Morels are members of the genus Morchella and false more

are members of the genera Gyromitra and Verpa. Edibility 

runs the gamut from choice to possibly deadly poisonous, so 

learning to identify these mushrooms accurately is critical. 

Even the best edibles in this group, the morels, should 

always be well cooked, as raw or undercooked specimens ar

responsible for a large number of poisonings every year. 

Gray Fire Morel / Morchella tomentosa 

Morels have a conic to rounded cap with a network of ridge

and pits and a whitish hollow stalk with a granular surface. 

The cap is attached along its entire length to the stalk. Sever

species of morel are common in western forests, especially 

following fires when they can fruit in mind-boggling number

Morels fruit in spring in most areas but can be found well 

into summer at cool, moist sites. One of the “fire morels” is 

Morchella tomentosa. It is dark brownish black and covered 

with small hairs when young, giving it a furry appearance. It

color lightens to golden brown in age, and the hairs become 

less obvious. Gray fire morel is a choice edible; however, not 

everyone can tolerate morels even when well cooked. 

Early False Morel / Verpa bohemica 

The early false morel is one of the first mushrooms to emerg

in the spring, usually under cottonwoods near rivers. Its cap 

is brown, bell-shaped, and wrinkled (not ridged and pitted) 

and is attached only at the top of the stalk. The stalk is thick 

and white, and the interior appears stuffed with fine cottony 

threads. Although commonly collected and eaten, the early 

false morel can cause severe gastric upset, sometimes in 

persons who have eaten it for years without problem. 

Spring False Morel / Gyromitra esculenta 

The caps of this false morel are irregular to slightly lobed 

or saddle-shaped, with a brain-like surface that varies from 

dull red to reddish brown or darker brown. The interior is 

convoluted to marbled, with one or more chambers. The 

stalk is hollow at maturity and tinted with cap colors but 

often also with pinkish or grayish purple tones near the base

It can be common and often is encountered in spring and 

early summer by morel hunters. Although eaten by many 

in western North America, the spring false morel is not 

recommended since it has caused serious illness and deaths 

in Europe and eastern North America. 

Mushrooms of the National Forests in Alaska 
 

The Alaska Region of the Forest Service includes the Tongass 

National Forest, the nation’s largest at 17 million acres, and 

Chugach National Forest, the nation’s second largest at 5 

million acres. The Tongass encompasses most of southeaste

Alaska (Alaska panhandle) and the Chugach roughly surroun

Prince William Sound. 

This brochure was prepared by the Forest Service, Alaska 

Region Botany Program with funding from the Forest 

Management Program (Special Forest Products). Text by 

Kate Mohatt (Chugach National Forest ecologist), Karen 

Dillman (Tongass National Forest ecologist) and Dr. Steven 

Trudell. Illustrations by Marsha Mello and photographs by 

Steven Trudell except where noted otherwise. Copyrights to 

all images remain with the makers. For information about 

mushrooms, lichens, and plants of the Alaska Region go to: 

www.fs.fed.us/wildflowers/regions/alaska/ 

Cover photograph: mature clusters of the sulfur shelf 

(page 31). 

Suggested resources for learning more:

Mushrooms of the Pacific Northwest, Steve Trudell and Joe 

 Ammirati, Timber Press, 2009
	

Common Interior Alaska Cryptogams, Gary A. Laursen and 

 Rodney D. Seppelt, University of Alaska Press, 2009 

The Alaskan Mushroom Hunters Guide, Ben Guild, Alaska 

 Northwest Publishing Company, 1977 

Mushrooms Demystified, David Arora, Ten Speed Press, 198

MykoWeb.com 

Tom Volk’s Fungi / botit.botany.wisc.edu/toms_fungi/ 

Mushroom Expert / mushroomexpert.com 

While the internet can be an excellent source of information

use caution, especially with photographs, as many of 

them are misidentified, and search engines return many 

extraneous images. 

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