Kalapuya Brunnea
Oregon Brown Truffle
Hilary Rose Dawson
Spore Print: Brown to reddish-brown
Habitat: Mycorrhizal with Douglas fir in the Pacific Northwest (Oregon, Washington)
Season: Autumn to winter (Nov – Feb)
Basics
Fruiting Body: Subterranean, irregularly rounded, typically 1–4 cm across. Peridium (outer surface) dark brown, rough to warty, often with a cracked or uneven appearance.
Interior (Gleba): Whitish when immature, developing into a mottled to marbled brown with lighter veins at maturity.
Odor: Distinctive, strong, and aromatic when ripe — sometimes described as fruity or musky.
Texture: Firm when young, softening slightly with age.
Spore Print: Brown to reddish-brown
Habitat: Mycorrhizal with Douglas fir, often in moist forest soils of the Pacific Northwest
Growth Pattern: Subterranean; often scattered or in loose groups
Seasonality: Late autumn through winter
Edibility: Highly regarded edible truffle in the Pacific Northwest; commercially harvested and sold as “Oregon brown truffle.”
Best used fresh, as aroma fades quickly after harvest.
Harvesting requires care to distinguish from inedible truffle-like fungi in the same habitat.
Description
Info
Basics
