The Oregon white truffle is a small, native Pacific Northwest truffle that is ectomycorrhizal with Douglas-fir. Its pale skin develops red to orange-brown patches, and the gleba matures to brown with white veins. It is harvested commercially in winter.
A choice edible, prized for its aroma and flavour; only mature specimens are strongly aromatic. Confirm identification: other hypogeous fungi such as Elaphomyces are commonly mistaken for truffles.
Never eat a wild mushroom based on a web page — confirm with an expert.
Help build this page
This page grows with the community. Here is what it is still missing:
Photos. None yet — moderators review each photo before it appears.Sign in to add a photo
Sightings. Spotted it in the wild? Add it to the map.Open the map
Strains. No public strains of this species on WeMush yet.
Track Your Own Oregon White Truffle, Oregon Winter White Truffle Grows
Join WeMush to log cultivation data, discover strains, and connect with fellow growers.
Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
Habitat
Underground, ectomycorrhizal with Douglas-fir (Pseudotsuga menziesii), also in mixed stands with western hemlock, Sitka spruce or alder; often found in Christmas-tree plantations as young as five years. Fruits September to mid-March, mainly October-March.
Distribution
Pacific Northwest of North America, west of the Cascades, from northern California to southern British Columbia, from near sea level to about 425 m.
Characteristics
Fruit body: Usually 0.5-5 cm (up to 7.5 cm); small specimens nearly spherical, larger ones lobed and furrowed; no stem. Peridium: White when young, developing red to orange-brown patches and cracks. Gleba: Solid; whitish at first, maturing to light brown or brown, with white veins. Odor: Mild when young, becoming strong, garlic-, spice- and cheese-like. Spores: Ellipsoid to spindle-shaped, light brown, honeycomb-reticulate with small spines; size depends on spores per ascus (42.5-62.5 x 17.5-30 µm in one-spored asci).
