Mushroom Hunting

The Last Call 

 Mushroom hunting season is drawing to a close.. Here a few late edible bloomers we spotted while walking around the woods. Remember always do your own research before deciding to feast on wild fungus delights. Don't use this site for making your final decision,  I'm a beginner too.
 

Lion's Mane

Look for on dead or dying hardwoods, especially the Beech Tree.

Shaggy Mane

Look for them in short grass.  If you see them collect them quick, they go by very quickly!                                                                  



Puff balls are spotted!

Puff Ball

Make sure when you cut them they are all white inside.


What have you found during your walks in the woods?

Chicken of the Woods!

The Elusive Mushroom

      My husband and I went mushroom hunting one beautiful summer evening a couple of weeks ago.  Mostly we were after oyster mushrooms because we are not seasoned mushroom hunters at all and they are easy to spot.  We did find some but then we spotted beautiful orange-yellow mushrooms growing on a dead cherry tree!  We stopped to get a better look. The mushrooms had a very nice mushroomy smell and a firm but spongy feel.  We picked some and stopped at his brother's house to investigate further in his mushroom book.

      Sure enough these are a hard to find, edible, choice mushroom!  What a find!  We harvested them for about a week but then a big storm came along and smashed tree, ruining what was left of the mushrooms.  It was nice while it lasted...

 

If you would like to hunt for the Chicken Mushroom make sure to do your research.  There is a lot of information online, YouTube I think is the most helpful.  One thing we learned that it's just as important to know your trees as it is to know your mushrooms. (Chicken Mushrooms love cherry trees,  do not eat if found on coniferous trees.)

             To prepare these mushrooms we cut them into slices, sauteed in butter and then simmered in chicken broth.  They have a dense, buttery texture- absolutely amazing!  Also, another great thing is that they freeze well.  When we want to use some of the frozen mushrooms we just put them frozen into a little chicken broth and simmer until they are warmed through.

Shrimp Alfredo with Chicken Mushrooms

Oyster Mushrooms!
Vermont white gold.

 Finding: Our Vermont woods are perfect in the summer for finding oyster mushrooms!  Keep your eye out especially on fallen or decaying hardwood.

 Washing: "They" say not to use too much water, if any, when washing mushrooms.  I like to soak them for just a couple of minutes in salt water,  then spin dry in a salad spinner and let dry flat for 30 minutes.  When you find oysters mushrooms in the wild, often time they have bugs in them that will float to the top when submerged in the saltwater.   I still check each one out after the quick wash and pat dry.

 Cooking: We like to cook our mushrooms with just butter, salt, pepper and garlic powder.  Some like to add white wine too.

Freezing:  I just spread the cooked leftover mushrooms out on a tray a freeze.  Then, I transfer to a freezer bag.

 Eating:

 Wild Oyster Mushroom Bruschetta

      This should only be made on fresh bread sliced and baked with olive oil, garlic, salt and pepper.   Once the bread is baked a little while with just oil and garlic, I layer sliced tomatoes, a mushroom and Oaxaca cheese (quesillo) and bake untill the cheese started to bubble.

Don't forget a glass of wine!

Pickled Leeks!

So, wild leek season is just about over, but I wanted to add one more thing. Pickling Leeks.


Pickled leeks are so good and we are finding they go really well with so much!

Here is how my husband did it. (Basically)  He made it up as he went along. (Typical)


First, he cleaned and trimmed the leeks.  Then he mixed a fair amount of white vinegar and water together in a big pot. 2/3 water and 1/3 vinegar.  He simmered it with some salt and a small amount of sugar.  Then he add dill, pepper corn and red pepper flakes. He let all of that cook together while he prepared the properly disinfected canning jars. 

Second, he filled each jar with the brine,  two cloves of garlic and a dried chili pepper. He packed each can with the trimmed, cleaned leeks.

Lastly, the cans where closed and processed in a "canner" for 15 minutes. And then allowed to cool on the counter until we heard the tops make a little popping noise, signaling they had sealed.

Enjoy!

Note:   Please, be careful during the canning process.  We've done it many times before.  If you've never done it before please make sure you've done the reading on how to  safely can.  Have fun!

Wild Asparagus hunting!

This is not a "foraging for wild food" blog, but it's part of the fun during spring in Vermont.  I've never gone wild asparagus hunting (or even seen wild asparagus) but it's been all around me!  Our friend took us around to some of the "hot spots" her Dad took her to as a kid.  Thank you Alenna!

Sometimes the asparagus was hard to spot, so we looked for last years dead growth.  I think later this week will be best hunting time, when they get just a little taller.

 Roast the asparagus with salt, pepper and olive oil for about 15-20 minuets.  Sprinkle with goat cheese and enjoy!

Leeks! and a short, spring walk in our backyard.

Leeks are found in damp, sandy woodlands.  They especially like hillsides.

Warning: Don't eat a raw leek and try to kiss your wife.