My Favorite Fungi

Hey, fellow fungi fans! Welcome to my blog, whether you're a beginner or a seasoned forager, you'll find something interesting and useful here. In this

post, I'll give you an introduction to the basics of mushrooming, such as how to identify, collect, and cook my favorite mushrooms safely and

sustainably. Mushrooming is a skill developed with practice so grab your basket and let's go!

Here are some tips to help you get started with mushrooming:

- Learn how to identify mushrooms. There are thousands of species of mushrooms, and some of them are poisonous or inedible. You should never eat a mushroom unless you are absolutely sure of its identity. You can use books, websites, apps, or experts to help you learn the basics of mushroom identification. You should also familiarize yourself with the common poisonous mushrooms in your area and avoid them at all costs.

- Choose the right time and place. Mushrooms grow best in moist and humid conditions, so spring and autumn are usually the best seasons for mushrooming. You should also look for places where mushrooms are likely to grow, such as under trees, near fallen logs, or in grassy areas. You can also check online forums or local groups to find out where other mushroomers have found good spots.

- Bring the right equipment. You will need a basket or a cloth bag to carry your mushrooms, a knife to cut them from the ground, and a brush to clean them. You should also wear comfortable clothes and shoes that can get dirty, you will be hiking and crawling under logs and brush. Bring water, snacks, a map, a compass, and a phone for safety. You may also want to bring a camera to take pictures of your finds or a notebook to record your observations.

- Respect the environment and the rules. You should only pick mushrooms that you intend to eat, and leave enough for others and for the ecosystem. You should also avoid damaging the habitat or disturbing the wildlife. Carrying bear spray and wearing bells is also a good idea to help protect yourself if you should run into or startle any predatory animals. You should also follow the rules and regulations of the area where you are mushrooming, such as obtaining a permit, paying a fee, or respecting private property.

- Enjoy your mushrooms. Once you have collected your mushrooms, you should sort them out and discard any that are damaged, rotten, or suspicious. You should also wash them thoroughly and cook them well before eating them. You can enjoy your mushrooms in various dishes, such as soups, salads, omelettes, or risottos. You can also preserve them by drying, freezing, or pickling them.

Mushrooming is a wonderful way to connect with nature and discover new flavors. If you follow these tips, you will have a safe and enjoyable mushrooming experience.

PUFF BALLS

Puff balls grow in grassy areas and have a round, white shape. They are easy to identify and have a mild, nutty flavor.

- Look for puff balls in open fields, lawns, pastures, or golf courses. Avoid picking them near roads or polluted areas, as they can absorb toxins from the environment.

- Check the size and color of the puff balls. They can range from a few centimeters to over a meter in diameter. They should be pure white inside and out, with no signs of yellowing, browning, or bruising. If you cut one open and see gills or a stem, it is not a puff ball and may be poisonous.

- Harvest the puff balls by cutting them at the base with a knife or scissors. Do not pull them out of the ground, as this can damage the mycelium that produces more mushrooms. You can store them in a paper bag or basket in the refrigerator for up to a week. You can also preserve them by slicing, dehydrating then storing them in an air tight container.

- Clean the puff balls by wiping them with a damp cloth or brushing off any dirt or debris. Do not wash them under water, as this can make them soggy and spoil faster.

- Cook the puff balls by slicing them into thin pieces and frying them in butter or oil over medium-high heat. You can season them with salt, pepper, garlic, herbs, cheese, or anything you like. They are delicious on their own or as an addition to soups, salads, sandwiches, or casseroles.

SHAGGY MANES

If you are looking for an easy and delicious mushroom to forage, you might want to try shaggy mane mushrooms (Coprinus comatus). These

mushrooms have a distinctive appearance, with a white cylindrical cap covered with shaggy scales that are usually tan, reddish-brown or grey. They

are also known as lawyer's wig or shaggy inky cap, because they turn into a black inky liquid as they age.

Shaggy mane mushrooms are edible and have a mild and pleasant flavor when young. They are best eaten soon after harvesting, or preserved by dehydration or freezing. Unlike some other inky cap mushrooms, shaggy manes do not cause any adverse reaction when consumed with alcohol.

They grow in lawns, gardens, and disturbed areas, usually from late summer to fall. They have a mild and pleasant flavor when young, but can become bitter and inky when old.

Here are some tips on how to forage and cook shaggy mane mushrooms:

- Look for shaggy manes that have white or light-colored caps with tan, reddish-brown, or grey shaggy scales. Avoid those that have black gills or are turning into ink.

- Pick them gently and carefully, as they are fragile and can fall apart easily. Use a knife to cut them at the base of the stem.

- Carry them in a basket or paper bag, not a plastic bag, to prevent them from sweating and spoiling.

- Cook them as soon as possible, or store them in the refrigerator for a few days. You can also dehydrate them in a low oven or a dehydrator, or freeze them after blanching them briefly in boiling water and cooling them in ice water.

- Sautee them in butter or oil until soft, or simmer them in soups, stews, or sauces.

MOREL MUSHROOMS

If you love mushrooms, you might want to try foraging for morels. Morels are delicious and highly valued mushrooms that grow in the wild. They are

easy to identify by their honeycomb-like caps and hollow stems. However, they can also be hard to spot because they blend in with the forest floor.

Morels grow in spring to early summer, when the weather is warm and moist. They like to grow in sunny spots, especially near dead or dying trees. Some of the trees that morels favor are ash, elm, aspen, poplar, cottonwood, and apple. Look for older trees that have started to decay or have fallen bark. Morels also grow near ferns and fiddleheads.

Morels are most common in colder regions, such as the northern parts of the US and Europe. They can also be found in recently burned areas, where they thrive on the ashes and nutrients. If you find one morel, keep looking around because there are likely more nearby.

Morels are best eaten fresh, but they can also be dried or frozen for later use. Before cooking them, make sure you wash them well and slice them in half to check for bugs or dirt. You can enjoy them sautéed, fried, grilled, or in soups and sauces. Morels have a rich and nutty flavor that goes well with butter, garlic, cream, cheese, and herbs.

How to Forage Morel Mushrooms:

- Look for sunny spots. Morels like warm soil and often grow on south-facing slopes or in open areas where they get more sunlight.

-Morels will often grow in wildfire or logged areas the following growing season. Be sure to follow all posted road closure signs and use a 2 way radio on controlled roads.

- Follow the rains. Morels need moisture to fruit, so look for them after a few good rains in spring.

- Check the temperature. Morels usually appear when the daytime temperature is above 60°F and the nighttime temperature is above 40°F.

- Know your trees. Morels often grow near certain types of trees, such as ash, elm, oak, aspen, or sycamore. Look for dead or dying trees, as morels may feed on their roots.

- Scan the ground carefully. Morels have a distinctive honeycomb-like cap that is hollow inside, but they can blend in with the leaf litter or twigs. Cut them in half to make sure they are not false morels, which are solid and poisonous.

- Respect the environment. Only harvest what you need and leave some for others. Use a mesh bag or basket to carry your morels, so that the spores can spread and help future growth.

CHAGA

If you are looking for a natural health tonic that is rich in antioxidants, you might want to try foraging for chaga mushrooms. Chaga (Inonotus

obliquus) is a fungus that grows on the bark of birch trees in cold climates, such as Canada, Russia, Siberia, and northern parts of Europe and the

United States . Chaga has been used for centuries by Siberian peoples and Native Americans as a traditional medicine . Some studies suggest that

chaga may have anti-cancer properties, but more research is needed to confirm this.

Chaga is not easy to spot, as it looks like a dark, charred lump on the tree trunk. However, if you cut it open, you will see a golden interior that shines like fool's gold. The best time to forage for chaga is in the winter, when it stands out against the snow . You will need a sharp knife or an axe to harvest chaga, but be careful not to damage the tree or take too much of the fungus. Chaga can take up to 40 years to grow, so it is important to leave at least a third of it on the tree so that it can grow back faster and more sustainably.

Once you have harvested some chaga, you can dry it and grind it into a powder that can be used to make tea, coffee, or tinctures. Chaga has a mild, earthy flavor that can be enhanced with honey, cinnamon, or other spices. You can also add chaga powder to smoothies, soups, or baked goods for an extra boost of antioxidants. Chaga is generally considered safe to consume, but you should consult your doctor before using it if you have any medical conditions or are taking any medications.

Chaga is a wonderful gift from nature that can help you improve your health and well-being. If you are interested in foraging for chaga, make sure you do your research and follow ethical harvesting practices.

How to Forage Chaga:

- Look for chaga on living birch trees, preferably in old-growth forests or remote areas. Chaga usually grows on the north side of the tree, forming black, bumpy growths that contrast with the white bark. Avoid chaga that grows on dead or dying trees, as it may be contaminated or less potent.

- Use a small pruning saw or a sharp knife to cut off a piece of chaga about the size of a grapefruit or smaller. Do not hack into the tree or take the whole chaga, as this will damage the tree and prevent the chaga from regrowing. Leave at least a third of the chaga on the tree, and cover the wound with some bark or moss to protect it from infection.

- Store the chaga pieces in a paper bag or a basket, and keep them in a cool, dry place until you are ready to use them. Do not wash the chaga, as this will remove some of the beneficial compounds. You can break the chaga into smaller pieces or grind it into a powder for easier processing.

There are many ways to use chaga, but one of the most popular and simple methods is to make chaga tea. To do this, simmer one tablespoon of chaga in four to six cups of water for at least 20 minutes, or until the water turns dark brown. Strain the tea and enjoy it hot or cold. You can add cream, honey, maple syrup, or other sweeteners to taste. You can also reuse the chaga grounds two or three times, but make sure to simmer them longer each time.

Chaga tea is a delicious and nutritious drink that can help you boost your health and wellness. By foraging chaga responsibly and sustainably, you can enjoy this natural medicine for years to come.