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From start to finish, spring to fall, Morel to Grifola, this year's mushroom foraging is nearing the final harvests. It was an extremely good season for all flowers, fungi and berries alike. The weather conditions were just right. A few days of rain followed by some sun has always seemed to be the Pennsylvanian summer normality. Indubiously within that norm, edible wild food flourishes. Asides from the most tics I have ever seen (& have been bitten by), this was one of my favorite years of foraging that I have ever had. I figured I would share some of this years bounty with you. Enjoy~
This was the first edible of the season, Morchella (Aka Morel)found April, 29th 2011
The Morel has a simply wonderful taste. So much so that some refer to it as the Morchella Deliciossa. Their flavor is prized by cooks and vegetarians worldwide. As with most edible fungi, they are best when collected & eaten fresh.
One of my favorite and simplest ways to enjoy morels is by gently sauteing them in butter, cracking pepper on top and sprinkling with a slight amount of salt. Others soak the mushrooms in an egg batter and lightly bread them with Italian style breed crumbs or flour before frying them.
As for finding them and the location of the 2lbs I harvested this year, my lips remain sealed.
A days bounty/meal Morels and wild Pennsylvanian Garlic
!!! More Yum Yums !!!----------------------------------------------------------------------------------
Trametes VersicolorAka Turkey Tail
This common Polypore fungi is highly praised by the Asian culture as an extremely medicinal mushroom. Said to have the power to prevent & even cure cancer. It gets the nickname "Turkey Tail" by its resemblance to the tail of a turkey ... GO FIGURE~
It is a very pretty mushroom and in abundance in all deciduous woods. Although it is very tough in texture and not satisfying to eat at all, it is still edible. Some boil to make tea. Others like myself pick a tiny piece and chew on it like gum while perusing the woods. Not worth searching for, just a bonus if found.
Laetiporus
Aka Chicken of the Woods
It is a very pretty mushroom and in abundance in all deciduous woods. Although it is very tough in texture and not satisfying to eat at all, it is still edible. Some boil to make tea. Others like myself pick a tiny piece and chew on it like gum while perusing the woods. Not worth searching for, just a bonus if found.
Laetiporus Aka Chicken of the Woods
Commonly known as Sulphur Shelf , this bright orange mushroom is said to taste just like chicken. Its fronds even resemble the breast of a chicken when cut or cooked. The Chicken mushroom is very easy to spot because it stands out like a sore thumb. However, it is that color (yellow or orange, with red or dark orange tips) that frightens people who are uninformed about them.
They are very elusive like most other fungi, but typically yield more than plenty of food to take home. I always take as much as I can to share with others that either like them or don't know about them. Below you will see a few Pictures of this years Chicken of the Woods.
Sauteed in butter and garlic
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Cantharellus Cibarius
Aka Chanterelles
This orange or yellow, meaty and funnel-shaped mushroom is another one of my favorites. The Chanterelle is a beautiful mushroom with a spectacular taste. However, one must be extra cautious when foraging due to look alikes called "False Chanterelles" ... again GO FIGURE~
I am not going to get into extreme detail about where, when, and how to find these. I just encourage you to try to go find some !!!
They are very elusive like most other fungi, but typically yield more than plenty of food to take home. I always take as much as I can to share with others that either like them or don't know about them. Below you will see a few Pictures of this years Chicken of the Woods.
Sauteed in butter and garlic ------------------------------------------------------------
Cantharellus Cibarius Aka Chanterelles
This orange or yellow, meaty and funnel-shaped mushroom is another one of my favorites. The Chanterelle is a beautiful mushroom with a spectacular taste. However, one must be extra cautious when foraging due to look alikes called "False Chanterelles" ... again GO FIGURE~
I am not going to get into extreme detail about where, when, and how to find these. I just encourage you to try to go find some !!!
Lycoperdon Pyriforme
Aka Pear Shaped Puffball
Aka Pear Shaped Puffball
The Pear Shaped puffball at first might be hard to figure out how it gets its name. That is until you pick them and turn it over. It then looks exactly like a pear (see picture below). They are edible and although hard to find, grow in abundance. Again these are not something I go out particularly looking for, but when found they do not go unnoticed or unpicked.
The pear shape of the Pear Shaped Puffball
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Boletus Edulis
The pear shape of the Pear Shaped Puffball=)
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Boletus EdulisThe boletes come in many varieties. Some choice edible, others deadly opposite. Be very cautious when attempting to determine between them. Consult an experts opinion before ingesting. Above we see a very common one sometimes knows as the "porcini" on the menu , the Boletus Edulis.
Agaricus Arvensis
The Horse Mushroom
The Agaricus is a very common wild mushroom that only gets picked by those who know of them. Most get stepped on, kicked or more likely mowed by the tractor. All of which are good because the spores will be distributed for later growth in greater numbers. They can be compared to the grocery store button mushroom or crimini (both Agaricus genotypes). In my oppinion these are tremendously tastier than the ones from the produce isle. Easy to identify by their brown or salmony pink gills. The White gilled ones (see picture below) are known as Aminitas. There are many veriaties of Amanitas and I usually just stay clear of all of them. REMEMBER : WHITE GILLS BAD ...
I'm not going to tell you where to find them, but a good place to start might be your front yard !!
Agaricus ArvensisThe Horse Mushroom
The Agaricus is a very common wild mushroom that only gets picked by those who know of them. Most get stepped on, kicked or more likely mowed by the tractor. All of which are good because the spores will be distributed for later growth in greater numbers. They can be compared to the grocery store button mushroom or crimini (both Agaricus genotypes). In my oppinion these are tremendously tastier than the ones from the produce isle. Easy to identify by their brown or salmony pink gills. The White gilled ones (see picture below) are known as Aminitas. There are many veriaties of Amanitas and I usually just stay clear of all of them. REMEMBER : WHITE GILLS BAD ...
I'm not going to tell you where to find them, but a good place to start might be your front yard !!
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THE BEST FOR LAST
With the season ending in late September into late October, the last mushroom that I go out foraging for is the Grifola Frondosa (Aka Sheepshead, Maitake or Hen of the woods). It holds the statement true "the best for last".
This polypore mushroom is very tasty and again said by Asian cultures to have high medicinal value. They even refer to it as the "Dancing Mushroom", because when its found all you want to do is dance for joy!
This particular mushroom is what sparked my interest in wild food foraging. I have been hunting the sheepshead since I could remember. Just a young boy and his father out picking mushrooms. He learned from his dad as I learned from mine. We would always head out to certain areas far and few between. At the time I just figured it was random locations, but he would yield pounds of them everytime. Now knowing that random searching doesn't work to find these, I realize he had hot spots. Just as I have mine now. There are distinct areas you must look to even have a chance at spotting them. To find out where those spots are you must be familiarized with your local woods and do your homework.
Article and Photographs
By: David Biblis
THE BEST FOR LAST
With the season ending in late September into late October, the last mushroom that I go out foraging for is the Grifola Frondosa (Aka Sheepshead, Maitake or Hen of the woods). It holds the statement true "the best for last".
This polypore mushroom is very tasty and again said by Asian cultures to have high medicinal value. They even refer to it as the "Dancing Mushroom", because when its found all you want to do is dance for joy!
This particular mushroom is what sparked my interest in wild food foraging. I have been hunting the sheepshead since I could remember. Just a young boy and his father out picking mushrooms. He learned from his dad as I learned from mine. We would always head out to certain areas far and few between. At the time I just figured it was random locations, but he would yield pounds of them everytime. Now knowing that random searching doesn't work to find these, I realize he had hot spots. Just as I have mine now. There are distinct areas you must look to even have a chance at spotting them. To find out where those spots are you must be familiarized with your local woods and do your homework.
HAVE FUN & Don't Get Discouraged
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Untill next season ~ remember, only take what you will eat !!!
Article and Photographs
By: David Biblis
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