Published on November 20, 2025
In Mauricie, mushroom picking is the perfect excuse to put on your boots, breathe in the fresh air, and explore the forest. From late summer through fall, the undergrowth, forest edges and clearings overflow with small wonders: boletes, porcini, chanterelles and even the bright orange-red lobster mushroom. Each outing can lead to a delicious surprise, mixing nature walks, curiosity and the joy of eating well.
The star species of the season.
In Mauricie, the season highlights the impressive Armillaria gallica, which grows in pine and spruce forests. Tasty when picked young, it’s known for its firm, delicate flesh. With its thick white stem and solid cap, it catches the eye as much as it delights the palate. A real treat for anyone who loves discovering local forest flavours.
Rare and discreet, the matsutake is a true gem of Quebec’s forests. Hidden under moss at the base of jack pines, it is elusive… but its spicy, woodsy aroma rewards the most patient foragers. Considered a luxury ingredient in Japan, it also charms local food lovers with its unique character. A perfect reminder that our forests are full of gourmet treasures waiting to be enjoyed in season.
The late oyster mushroom is one of autumn’s final gifts. Easily recognizable by its pale grey or light brown caps growing in clusters on dead trunks and branches, it has tender flesh and a delicate flavour. Excellent sautéed or added to stews, it stands out for its soft texture and ability to enhance comforting dishes. A true autumn ally in Quebec kitchens.
The hedgehog mushroom thrives in transitional forests, particularly under white spruce, fir and pine, from late summer to early fall. It’s identifiable by the fragile spines under its cap—handle it carefully, as they fall off easily. Its tender flesh is full of character: mild, yet flavourful enough to elevate dishes without overpowering them. While the spines start out white, they gradually turn yellow or deepen in colour as the mushroom matures. A delicious way to explore Quebec’s forest flavours when the leaves fall and cozy meals return.
The black trumpet is a small, dark mushroom often found under oak trees or in mixed forests in Mauricie—so discreet it’s easy to overlook. It can be recognized by its black inner surface and grey exterior, a colour combination that makes it stand out once spotted. It doesn’t grow very large and is best picked fresh to enjoy its full flavour. Its delicate, slightly smoky taste makes it an ideal addition to sauces, risottos or meat dishes. A true autumn treasure that proves small mushrooms can have big personality.
This fall in Mauricie, set out to discover local mushrooms and their surprising flavours.
It can be tempting to fill your basket… but caution is essential! Every mushroom should be confirmed by a mycologist before being eaten. Once harvested, you can contact mycology expert Yvan Perreault at yvan.perreault@yahoo.ca, attaching photos (expect 1–2 days for a reply).
For those who prefer guidance, passionate mycologist-guides offer supervised outings—perfect for learning to identify mushrooms safely. Some excursions even include cooking workshops or tastings, allowing you to enjoy your discoveries right in the forest. Ideal for families, groups of friends or anyone seeking a fun and delicious activity. These outings combine pleasure, learning and safety while showcasing the treasures of Quebec’s forests. To discover the guides and their profiles, click here.
In Quebec, some businesses specialize in growing specialty mushrooms, providing a sustainable and diverse supply. The mushroom sector supports the local economy—from harvesting to processing to gastronomy. You can also find ready-to-cook locally harvested mushrooms from various businesses in the region. Each mushroom, whether picked or processed, tells the story of local producers’ expertise and creativity. To discover the businesses that grow and transform these mushrooms, click here.
After being picked, mushrooms continue to mature and release heat and moisture. To transport them, use baskets lined with absorbent cloths and place them—within 1–2 hours—into coolers pre-chilled with dry ice or frozen bottles wrapped in cloths. Avoid packing them tightly: allow airflow and, if possible, separate them with small boxes or cloths. Once home, clean them gently with a brush, store them short-term in a paper bag in the fridge, or dry them for longer keeping. Mushrooms picked in rain, dew or moss should be dried in the shade or on a rack for 30 minutes to 3 hours to prevent bacteria or mold.
Key reminders
