Paul Stamets discusses several ways mushrooms could save the world

In this compelling presentation, Paul Stamets points out the importance of mycelium in addressing major challenges relating to energy, public health, and pollution in the 21st century. Highlighted in his presentation is the largest organism in the world: a 2,000 year old, 2,200-acre mycelial map in Eastern Oregon.

Mushroom Resources in Oregon

by Nate Rafn

Oregon is home to a wide array of edible mushrooms, both wild and cultivated.

Wild mushrooms are often served at fine restaurants, and at specialty stores and farmers' markets. Varieties include Morel, Chanterelle, Lobster, Cepe, White and Black Truffle, and Hedgehog.

Cultivated mushrooms can be grown indoors or outdoors, depending on the variety and location. Mushroom farmers typically grow Shiitake, Oyster, Maitake, Crimini, Portobello, and Button.

The businesses and organizations listed below specialize in mushrooms. They are a valuable resource for those interested in cultivating, hunting, and/or cooking mushrooms.