A couple years ago, I got interested in finding edible wild mushrooms. I never imagined how addictive foraging can be, but the bug bit, and it bit hard, not only for me, but the hubby as well. When we’re in the woods, we spend as much time searching for mushrooms and trying to identify them, as we look for critter sign.
I started out finding the “easy” ones and found them behind my house. Lobster mushrooms were one of the first. Lobster mushrooms are bright orange and ugly. I have slowly been learning different mushrooms, and verifying my finds before ever considering putting anything in my mouth. Lobster mushrooms have a weird texture and although they supposedly have a lobster taste, I didn’t like them.
We’ve also found loads of Chaga mushroom. Chaga has lots of medicinal properties and makes a wonderful tea after you grind it. It’s more like wood than mushroom, and you can’t saute it and throw it on a burger. However, it’s highly prized and sought after, and I have a load of it. Having a husband who cuts trees all day has proved to be advantageous in finding Chaga.
I’ve also found Reishi, but haven’t tried it. I’ve heard you can cook it on the barbecue, but it’s most often used in tinctures as a medicinal supplement…hence, I recognize it, but I haven’t used it.
Once I starting being able to identify mushrooms, I expanded my search to oysters. Oyster mushrooms vary during different times of the season, but spring oysters are easy to find because of the anise-like smell they have, and they grow distinctly on popular trees. I prefer fall oysters to the taste of spring oysters. Fall oysters seem dryer, and more like the mushrooms bought in the store.
The real addiction came when we found Chanterelle mushrooms. Chanterelles are said to be one of the most tasty wild mushrooms, and I can’t agree more. No matter how they are cooked, they are delicious! They are easy to spot since they are bright yellow in the woods, but their look-a-like Jack-o-lantern mushrooms are extremely poisonous and should not be confused with Chanterelles. There is also a Scaly Vase Chanterelle and False Chanterelles that some mistake as the good one. False chanterelles tend to be more orange-brown and the stems are different and it’s toxic…so it’s very important to make sure you know what you’re picking. Click here for more pictures and more information on chanterelles compared to look-a-likes
Mushroom season is just kicking off. I follow Maine Mushrooms on Facebook and have learned a lot of information from other mushroom foragers. I also have a book on mushroom identification I keep handy.
In particular, this is morel season. Morels are said to be mostly in the southern Maine and the coast, so the last thing I ever expected to find was a morel north of Waterville, Maine. But I did. I scored big! Never in my wildest dreams did I ever think I’d find a morel. You have to be almost on top of one to not miss it. They are easy to miss since they blend in so well. It’s not a mushroom you can spot from far away. I was lucky and found one standing all by itself on the side of a logging road. Hubby and I decided to really hunt and we found several more. We went over the same area where we initially found them, and found a few more we had missed the first time!
Morels have to be cooked. I chose to coat mine in flour and saute them. I only cooked half of them so I could try them just sauteed. The bigger ones had more flavor, and I can say I like them as much as chanterelles! I’m ready to go find more!
Still on my bucket list: Trumpets, Chicken of the Woods, and Hen of the woods, which I’ve never found any of them, and Bolettes, which I’ve found plenty but have yet to feel comfortable enough to eat one.
Foraging for mushrooms is a lot of fun and is a great way to spend time in the woods when you can’t fish or hunt. Hopefully I’ll be back with more tales of my foraging.