This is the sixty-first in a series of articles from the staff of the Nature & Wildlife Discovery Center that will provide resources and outdoor activity ideas for students and families. The public can help the nonprofit NWDC get through this challenging time by making a donation at https://hikeandlearn.org/donate/. Join NWDC for guided hikes and other exciting nature programs listed here: https://hikeandlearn.org/programs-and-events/. Coming from a mushroom-foraging family and raised in the Pacific Northwest, I have been looking for mushrooms since I was carried in a pack by my mother, or on my father’s shoulders as a spotter, helping get a bird’s eye view over the dense understory of underbrush. Over twenty years ago, I moved to Colorado, a far drier and less vegetated region, and finding mushrooms here, for many years, proved enigmatic to me. But over time, I have come to be able to locate and identify 12 varieties of edible wild mushrooms here in the Wet Mountains, and regularly attempt to forage for and find them in season, when the conditions seem right. Not all edible mushrooms are tasty, but there are several varieties, known as choice edibles, that I focus on foraging for seasonally: blonde morels (Morchella esculenta) in late April to early May, black morels (Morchella brunnuea) in late May to late June, aspen oysters (Pleurotus populinus) in spring and fall, sheep polypore (Albatrellus ovinus) in summer, chanterelles (Cantharellus cibarius) in late summer and early fall, and king boletes (Boletus edulis) and hawk’s wing (Sarcodon imbricatus) in the fall.