In the last few years, I’ve started to learn more about wild mushrooms. Since then I have learned how to identify some of Alaska’s edible mushrooms and how to cook and eat them.
I’ve decided to share a log of the Alaska edible mushrooms that I have tried and my experience foraging them, preparing them and if I like them or not.
I AM NOT a mushroom expert, I am simply a hobby mycologist and enjoy photographing mushrooms as well.
I will continue to add to this log as I find and forage wild mushrooms in Alaska.
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⚠️ DO NOT EAT WILD MUSHROOMS…
Do not eat wild mushrooms unless you can 100% positively ID them! This mushroom log is meant to be used as additional information after you’ve correctly identified a mushroom. When in doubt, throw it out! Even then it should be noted that everyone has a different reaction to different wild mushrooms.
Alaska Edible Mushrooms
🍄 Admirable Bolete, Aureoboletus mirabilis
Location found: Girdwood
How it was prepared: Wiped off cap and stem with damp cloth and sliced into smaller pieces.
Cooking: Sautéed in butter, garlic, and onion salt until completely cooked.
Result: A little slimy, no taste of lemon, meh.
What I would do differently: I would remove the sponge completely and dry sauté mushrooms before adding butter. Also would like to dehydrate and turn into mushroom powder.
Notes: Drank with alcohol. No negative effects.
🍄 King Bolete, Boletus edulis
Location found: Girdwood
How it was prepared: Wiped off cap and stem with damp cloth and sliced into smaller pieces.
Cooking: Sautéed in butter, garlic, and onion salt until completely cooked.
Result: Meaty, good taste, better without sponge.
What I would do differently: I would find a younger mushroom because I think this one was a bit older. I would also remove the sponge completely and dry sauté mushrooms before adding butter. Also plan to dehydrate and turn into mushroom powder.
Notes: Drank with alcohol. No negative effects.
🍄 Black Morel, Morchella angusticeps
Location found: Anchorage
How it was prepared: Sliced in half and let sit in bowl of water to get any bugs out.
Cooking: Sautéed in butter and salt and paired with pasta.
Result: Great texture, amazing flavor, delicious.
What I would do differently: Would like to try dehydrating these.
Notes: Favorite wild mushroom!
🍄 Wood Hedgehog, Hydnum repandum
Location found: Girdwood
How it was prepared: Wiped off with damp cloth and sliced into smaller pieces.
Cooking: Sautéed in butter with salt and pepper.
Result: Good flavor, good texture.
What I would do differently: A bit overcooked.
Notes: No negative effects.
Additional Resources
- Mushrooms of the National Forests in Alaska – US Forest Service
- Keys to Mushrooms of the Pacific Northwest – Pacific Northwest Key Council
Watch YouTube Video: Morel Mushroom Hunting in Anchorage
Read More
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Best Alaskan Smoked Salmon Dip Recipe
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Have you tried any Alaska edible mushrooms? Let me know about your experience in the comments!
