Mushroom Foraging in Norway
Five safe treats from the forest floor
Norway’s forests and meadows are home to a variety of delicious and nutritious mushrooms, just waiting to be foraged. Here are five edible mushrooms you can discover in the Norwegian wilderness.
Just so you know, people often keep their mushroom spots secret. Don’t take it personally—it’s totally normal (even within families!). Find your own hidden spots, and you’ll be returning with a full basket year after year.
Have a fungi good time in the forest!
How to Pick ’Em
Use a basket or a paper bag when foraging mushrooms. Avoid plastic bags, as they can leave you with crushed and slimy mushrooms by the time you get home.
It’s a good idea to do a basic clean while still in the forest using a mushroom knife with a brush. You can do this as you pick, making everything much easier later on.
Cut the mushrooms open to check if they’re infested with worms. Those who are can return to Mother Nature, so to speak.
The Gold of the Forest
Chanterelles (in Norwegian: kantarell) taste amazing, and where you find one, you’ll usually find more. You can find them almost everywhere in Norway, from south to north. This yellow mushroom is found on the ground in coniferous or deciduous forests, mainly from July to October.
You can recognize it by its yellow color and its funnel-shaped, wavy cap. The mushrooms vary in size, with caps ranging from 2 to 12 cm wide. One big advantage—there are no poisonous mushrooms in Norway that look like the chanterelle. So if you see something yellow, trumpet-shaped, and fragrant in the forest, it’s very likely a chanterelle.
The main season for chanterelles is from June to October. However, this golden treasure is delicate and can easily suffer if there’s too little rain. So don’t wait too long before you start looking.
Look for the Spikes
The terracotta hedgehog (in Norwegian: rødgul piggsopp) is one of the most sought-after autumn mushrooms and is considered one of the tastiest. It’s easily distinguished from other mushrooms, except for its close relative, the wood hedgehog (Hydnum repandum), which is also edible and delicious.
But let’s focus on the terracotta hedgehog. The wavy cap is typically reddish-yellow, as the name suggests, but it can also be reddish-brown or slightly orange. On the underside of the cap, you’ll find the feature that makes it easy to identify—small, delicate spikes (or “teeth”) rather than the usual gills.
The terracotta hedgehog grows between 4–7 cm tall and can be found in both coniferous and deciduous forests from August to October. It’s not as common as the wood hedgehog and tends to appear a bit later in the season. Its flavor is mild and slightly nutty, perfect for sauces or as a side dish.
Fairy Rings
A fairy ring is a perfect circle of mushrooms. In the past, people believed this was proof of supernatural forces at play, like dancing elves or fairies. Fairy rings are formed when fungi spread underground from a central point. On the surface, this creates a ring expanding outward from that central spot. The rings can range from just a few inches to several meters in diameter.
Great for Drying
The black gold! In Southern Europe, this delicacy is often used as a substitute for truffles, which says something about its rich flavor. Black trumpet mushroom (in Norwegian: svart trompetsopp) is a culinary treasure that grows in Norwegian forests from late summer to early fall.
The gray-black color makes the black trumpet easy to identify and distinguish from other mushrooms. It doesn’t have a typical mushroom cap but rather a trumpet-like shape. The upper surface feels velvety to the touch. Because of its dark appearance, it often blends into the forest floor, so you need a keen eye.
To find this treasure, your hunt should focus on deciduous forests, deep moss, along forest streams, and coniferous forests. The good news is that if you find one, you’ll likely find many. They start appearing in August and can be found through September and into October, depending on the weather.
Meaty Treasure
The name is descriptive; the sheep polypore (in Norwegian: fåresopp) look like a small group of tiny sheep on the forest floor. However, as mushrooms go, it’s relatively large, at least by Norwegian standards, growing up to 20 cm in diameter. It’s white to pale, with a smooth cap and a sturdy stem.
You’re likely to find it on old, moss-covered spruce forest floors. Look for spruce trees, in other words. It also prefers slopes. It’s easiest to find in Eastern Norway and Central Norway from August to October.
The sheep polypore has a mild aroma and is not easily confused with other poisonous mushrooms. There is a less tasty twin, though: the French bread mushroom (Albatrellus confluens) does look similar to the sheep polypore but has a more bitter taste.
The flesh actually turns bright lemon-yellow when the mushroom is cooked. The flavor is mild and slightly reminiscent of almonds.
Pick Until Winter
This little cutie is one of the most common and popular edible mushrooms in Norway. The yellowfoot (in Norwegian: traktkantarell) is smaller compared to the bright golden chanterelle and is better camouflaged among the fallen leaves and mossy forest floors. It grows in large clusters, making it easy to fill a basket once you find them.
In terms of similar-looking mushrooms, it’s easy to confuse it with the golden trumpet mushroom. That’s okay, though, because it’s also a great edible mushroom. What you do need to be careful of is not confusing it with any poisonous species—but luckily, there are no close toxic look-alikes in Norway.
Yellowfoot is sort of the gift that just keeps on giving.
You can harvest this delicacy from late autumn until the first snow. Even frozen yellowfoot mushrooms can be picked and brought home. Yellowfoot is excellent in soups, sauces, and stews, and it’s perfect for drying—retaining most of its flavor even after being stored for months.
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Tips to Avoid Picking Poisonous Mushrooms
In the end, let’s have a quick safety check. Just in case.
Stay Safe in the Forest
Never eat mushrooms unless you’re absolutely sure of their identity. Always cook mushrooms thoroughly—some edible varieties need to be cooked for up to 20 minutes before they’re safe to eat.
Learn to recognize the features of the most toxic mushrooms—like the destroying angel (Amanita virosa), the death cap (Amanita phalloides) and the two species of deadly webcaps (Cortinarius rubellus and Cortinarius orellanus).
Ensure the mushrooms you pick are fresh and in good condition. Eating partially decayed mushrooms can make you sick, so leave any questionable ones behind in the forest.
If an Accident Happens
Call the Norwegian Poison Information Center if you suspect you or someone else has ingested poisonous mushrooms. The service is available 24/7, with access to experts who can quickly identify the mushroom and advise the best course of action. The number is 22 59 13 00.
That being said: HAPPY MUSHROOM FORAGING!