How to find Matsutake (Pine) mushrooms in BC Forests?

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I'm a chef and forager in British Columbia, here are some tips on how to find one of the most expensive culinary mushrooms in the world. You do have to be careful though, there are poisonous look alikes out there that can cause some serious liver damage (Amanita Smithiana). You may be wondering why I feel comfortable picking and eating matsutakes (Tricholoma Magnivelare)? Well, I proceed with caution if there's any question in my mind about the ID, I throw it out! The main key to this mushroom is its really strong smell, tough/tapering stem and fat membranous ring. Like earthy cinnamon, no chef could mistake it for a deadly Amanita.

Notes on Amanita: These mushrooms have a basal bulb which can have scales or a sack (volva), that's why noting the tapering stem is important on matsutake. The stem bulb can be crushed easily with your fingers on an Amanita (Matsutakes stems are dense). Also, the stem colour changes from white (above the ring) to brown (below the ring). Happy hunting!
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