Collecting & Preserving Mushrooms from the Wild


Mushrooms must be pressure canned. Make sure you know the specifics for your canner. According to the publication PNW 172 that is published by the Pacific NW Extension, “There is no research-based processing time for wild mushrooms. Since wild mushrooms have a different texture from the commercially grown mushrooms, the processing time for grocery store mushrooms does not apply to wild mushroom. Publication SP 50-919, revised January 2010, and issued by the Oregon State University Extension Service, cautions “unless you are an expert in mushroom identification, it is advisable to only preserve commercially sold mushrooms.”

The Puget Sound Mushroom Society ( in Washington State published canning information for wild mushrooms, but quite a long time ago. If you decide you want to follow their advice refer to their website and check their newsletter, Spore Prints, June 1975. The wild mushrooms they say can be canned are: Matsutake (Tricholoma magnivelare), Shaggy Mane (Coprinus comatus) buttons, Russula – all edible species, Boletes but they have a tendency to become slimy, Cauliflower Mushroom (Sparassis radicata), Goat’s Beard (Hericium abietis), Chanterelles, (Cantharellus species), Pink Gills (Agaricus) – all edible species, Hedgehogs (Hydnum repandum), and Oyster Mushrooms (Pleurotus species).

I don’t personally use this method because I feel there are too many risks, including food safety. In most cases dehydrated and frozen mushrooms are considered superior products compared to what I have read about canned mushrooms. It also takes less work and less room in your pantry.