Mad about Mushrooms . . .

Equipment

Essential Equipment

Whether it's a day trip deep into the forests or a brief excursion, we consider some pieces of equipment to be
essential:

Breathable Basket - Our choice is a plastic, grocery-type basket with many holes in it.  We selected a red basket so it's easy to spot if we forget where we set it down!  The holes allow air to freely circulate around the mushrooms, helping to keep them in prime condition.

Bear Repellent Spray - We always carry this in our basket, not knowing what animal we might encounter in the forest. 

Compass - We check our compass before entering an area, even a well known area, so that we always know how to come out of the area. 

Knife - Even if we don't intend to cut the mushrooms, we find that having a knife is handy.  For example, it can be used to scrap away debris, cut up an apple for a snack, etc.

Mushroom Diary - We keep detailed notes of what we picked, when and where in a loose-leaf, pocket size binder that allows us to arrange the pages in date order.  Being able to compare the forays from year to year is invaluable information for future outings, and enhances our knowledge of mushrooms!

Paper Bags - When we come upon an interesting mushroom that we don't recognize, it goes straight into the paper bag for immediate isolation and later identification.

Plastic Bags - Be a good citizen!  Pick up trash and carry it out of your gathering spots!

Whistle - Long before we acquired walkie talkies, whistles were our mode of communication.  One whistle meant:  where are you?  Two whistles meant:  let's go, I'm ready to try another spot.  And, three whistles meant:  come see what I found! 

Walkie Talkies - The whistles served us well for many years, and we still use them for backup when batteries start to fail.   Walkie talkies, of course, are great because they allow extended communication rather than the one, two or three whistle blasts.

Books for the Home Library

We highly encourage
you to consider
adding the following books to your home library:

 

 

 

Entangled Life, How Fungi Make Our Worlds, Change Our Minds & Shape Our Future (Merlin Sheldrake, Random House, 2020) - as Helen MacDonald has written "One of those rare books that can truly change the way you see the world around you."

Mushrooms Demystified (David Arora, Ten Speed Press, 1986) - an incredible resource for the more curious and advanced mushroomer.

Mushrooms of the Redwood Coast, A Comprehensive Guide to the Fungi of Coastal Northern California (Christian Schwarz and Noah Siegel, Ten Speed Press, 2016) - Gary Lincoff is correct is writing that this guide "sets the standard for all future efforts."

Mushrooms, Poisons and Panaceas (Dr. Denis R. Benjamin, W. H. Freeman & Company, 1995) - an invaluable handbook for naturalists, mycologists, physicians - a good read for ordinary folks, too.

 

Mushrooms of the Pacific Northwest (Steve Trudell & Joe Ammirati, Timber Press Field Guide, 2009) - over 500 color photographs and straight forward keys for identification make this a great resource.

 The New Savory Wild Mushroom (Margaret McKenny & Daniel Stuntz, revised by Joseph Ammirati, University of Washington Press, 1987) - not only a wonderful guide to local mushrooms packed with essential information and colorful photographs but also easy to use in the forest.

Some Thoughts About Mushroom Poisoning

 

Fly Amanitas are a colorful (but poisonous!) addition to the forest floor!

 

No discussion of gathering wild mushrooms would be complete without addressing the topic of mushroom poisonings. Some wild mushrooms are toxic, and a few are deadly poisonous. Many so-called poisonous mushrooms simply cause stomach upset (sometimes severe), while others simply accumulate their toxins in one or another of your internal organs, doing their damage over time. Most beginners at some point ask the question, “how do you know which mushrooms are poisonous?”

 

Well, we don’t always know. There are over 2,000 different species of mushrooms in the Pacific Northwest, some of them so closely similar that even degreed mycologists can’t identify them precisely. Moreover, the toxicity of many mushrooms is unknown, and some mushrooms are toxic to some people but not to others.  So, again, the question, “How do you know?”

 

The simple answer to the question is, “we don’t always know which mushrooms are poisonous, but we do know which mushrooms aren’t poisonous!”

 

We are not degreed mycologists.  We consider ourselves to be experienced mushroomers.  We have learned to recognize with absolute certainty a couple of dozen species which are safe edibles that we enjoy, and those are the ones we gather.  We also recognize a hundred or so others that interest us for some reason, usually their unusual beauty, but either we don’t particularly like their flavor, don’t know they are safe to eat or, more directly, know they are unsafe to eat.  We may take them home (carefully segregated from the others, in their own container) for further study or observation or even to be photographed, but we never even remotely consider putting one in our mouths.  The old adage, “Every mushroom is edible…once” is a good one for wild mushroomers to mind.

 

Our best advice to beginning mushroomers is to choose one or, at most, two species of good edible wild mushrooms at the start of a season. On every foray, focus on only those. Learn everything you can about them: what they look like at every stage of their development, what they smell like, where they are found, what trees they seem to grow near, what elevation, what the soil is like, etc. Take good notes in a pocket field journal as to when and where found, what the weather has been like, and so on.  At the end of the season, you should really know that species. Next year, add another species or two. In this way, you will gradually develop a wealth of knowledge that will be satisfying and will keep you safe. You will also have a written record of your experience on previous forays, which can help you pinpoint likely spots on just the right weekend.

 

All decent mushroom guides discuss mushroom poisons.  Refer to them, and believe them.

 

Don't know the mushroom? Don't eat the
mushroom! Sue Dawson photograph.

Here are some further thoughts.  Even though you are absolutely certain of your identification of  a species, sample it in small amounts first, rather than stuffing yourself.  We know it can be tempting to make a big feast of them, but use caution.  Some wild mushrooms classed as safe edibles can cause temporary - but sometimes severe - stomach upset in some people but not in others.  Ease your way into this.

 

 

Think about where you are gathering mushrooms, too.  If you find a patch of mushrooms growing  by a busy highway, for example, you might be certain that your identification of them as an edible is accurate, but what you don’t know is the amount of run-off from the road they have absorbed.  Oil, gasoline, antifreeze, etc. invariably leaks onto highways and runs to the shoulders. Are you sure you want to risk that?  Areas that have recently been sprayed with herbicides or pesticides are another thing to consider.  Our intent here is not to scare you, but just to make you think carefully about what you’re doing, and use reasonable prudence.

 

Wild mushrooms should never be eaten raw; always cook them thoroughly.  Some mushrooms are very toxic when raw (one good example is morels, of all types) and will sicken almost everybody; morels and some others lose all this toxicity in the cooking process and are perfectly safe to eat when cooked (note: dehydrating or freezing is not a substitute for cooking!).  Mushrooms do not degrade from cooking and, in fact, their flavor is always improved with proper cooking in butter or olive oil and the accompaniments you like, such as garlic, wine, various spices and seasonings.  Experiment, and try different recipes. That’s part of the fun.

 

The Puget Sound Mycological Society, in which we were active members for many years when we lived in the Seatle area, had an annual wild mushroom dinner they called “the Survivors’ Banquet,” in mock celebration of having survived another year of eating wild mushrooms.  Among experienced mushroomers, there is a certain amount of “gallows humor” about mushroom poisonings, and that’s not bad.  It heightens our awareness, and that’s a good thing.  We have been eating the wild mushrooms we gather for many years and even providing some to a few close friends with absolute confidence… but that confidence is not macho posturing, but rather the result of learning and knowing.  You can do the same.

Be cautious: some mushrooms are look alikes!

Drying, Canning And Other Preservation Techniques

Sunset is a perfect time to preserve the day's bounty!

We have three uncompromising rules when it comes to preservation:

1. Collect only as many mushrooms as we can reasonably process within a few days.
2. Only preserve mushrooms that are in very excellent condition and that are thoroughly cleaned.
3. Label each container of processed mushrooms with the type of mushroom, where it was found, the date it was processed and any other information that you may find interesting such as who was with you on the excursion.

 

Cleaning Mushrooms

Foraging is fun, really fun.  Discovering the mushrooms, filling the basket, returning home to share the find with others ... all that is fun.  Now, what are you going to do with those mushrooms that you didn't bestow upon your friends?  That really is the dilemma!

First, take a deep breath.  Turn on your favorite sounds, pour yourself a beverage, and simply work thru a very straightforward process.  There is no need to be stressed - preserving your bounty is an honor and a joy.

My recently foraged white chanterelles came with a lot of litter.

Start by cleaning the mushrooms.  In my case, a paper bag full of white chanterelles can be quite a numbing sight.  My preferred way of tackling this chore, especially with mushrooms like white chanterelles which tend to be quite dirty with litter from the forest floor, is by placing a couple of handfuls of the mushrooms into a colander with small perforations in its bottom. 

Using a 2 colander system can make the
cleaning easier.

This colander then is lowered into my sink directly under the faucet.  With the water gently flowing out of the faucet, I can easily run a small brush (such as a toothbrush) over the mushroom, catching pretty much all the litter in the colander rather than allowing it to pass into the sink's drain.  As the mushrooms are washed, they are then set into a colander with larger holes to drain.  

What a difference washing made in these mushrooms.

When all the mushrooms have been processed and placed in the colander to drain, I spread several layers of newspaper on the kitchen counter and place towels on top of the papers.   The drained mushrooms are then laid in a single layer on the towels overnight to allow additional moisture to leave the mushrooms.  In the morning the mushrooms can be further processed using the techniques detailed below.

 

Drying Mushrooms

Slice mushrooms no thicker than ¼ - ½ inch thick. Remember: the denser the species, the thinner the slice. Dry the slices using one of the following four methods, with the 4th method being the most ideal:

1. String and hang in a light, airy room or in direct sunshine in warmer weather.
2. Spread on a wire screen over a heat register.
3. Lay in a single layer on paper and turn daily until thoroughly dry.
4. Distribute evenly in a dehydrator with a fan.  Set the temperature to low, preferably about 100 degrees.  Distribute the mushrooms in a single layer on the shelves, without them crowding each other.

Caution: Do not dry in an oven, which tends to make the mushrooms extremely hard and very difficult to re-hydrate!

When thoroughly dry, place in a tight sealing container.  Label the container with the type of mushroom, the collection date and location.  It's ideal to include a small packet of desiccant in the container so that it can absorb any future moisture that might find its way into the container.  Freeze for one week, which should kill any microscopic bugs that made it through the dehydration process.  Remove from freezer and store in a dry place.

To re-hydrate, soak in warm water for 15 minutes.  This soaking liquid is flavorful and can be added to soups or incorporated into other dishes to enhance the umami quality.

When using dehydrated mushrooms, remember that my experience has shown that 1 pound of fresh wild mushrooms dehydrates to about 1.5 ounces.

We successfully dry: morels, boletes, puffballs, matsutake, cauliflowers, corals, oysters.

Caution:  The Bay Area Mycological Society recommends drying mushrooms away from your main living area because "dehydrators blow a high volume of spores into the air"...and "some people have developed allergies from breathing this effluent." 

 

Freezing Mushrooms

Leave small button mushrooms whole; halve or slice larger specimens. Freeze, using one of the following two methods:

1. Sauté mushrooms in a small amount of butter or olive oil. Cool and pack in freezer bags or plastic containers,
2. Steam over a small amount of boiling water for 10 minutes in a spaghetti cooker or similar pot. Cool. Pack into containers. Cover with liquid that has been extracted from the mushrooms and seal.

It's important to label the containers with the type of mushroom, how it was prepared (for example, "sauteed in olive oil"), along with the the collection date and location. 

We successfully freeze: chanterelles, pig’s ears, morels, verpa, matsutake.

 

Canning Mushrooms

According to the publication PNW172, which is published by Pacific Northwest Extension, "There is no research-based processing time for wild mushrooms.  Since wild mushrooms have a different texture from commercially grown mushrooms, the processing time for purchased mushrooms does not apply to wild mushrooms."  Publication SP 50-919, revised January 2010 and issued by Oregon State University Extension Service, cautions "Unless you are an expert in mushroom identification, it is advisable to only preserve commercially sold mushrooms." 

OSU's Publication SP 50-494 adds the following cautions about using canned foods:  "Examine all canned foods before using them.  (1) Inspect the can or jar before opening...Metal lids should be firm and flat or curved slightly inward.  There should be no signs of leakage around the lid, rubber ring or elsewhere.  (2) As the can or jar is opened, notice whether there is an inrush or an outrush of air.  Spoilage is indicated when air rushes out or the liquid spurts.  (3) Smell the contents at once.  The odor should be characteristic of the food.  An "off" odor probably means spoilage.  (4) Check the food carefully to see that it appears to have characteristic texture and color...Liquids in all foods should be clear.  Any change from the natural texture and color indicates spoilage.  Do not taste any questionable foods.  (5) Discard canned food with signs of spoilage...Spoiled low acid food (such as vegetables, meat, fish, and poultry) must be discarded more cautiously because it could contain botulinal toxin."  Please see the publication for additional information.

Some years ago, the Puget Sound Mushroom Society of Seattle, Washington, published canning information for wild mushrooms, and we are passing it along for your consideration.   In the past, we have preserved mushrooms using this method, but believe that you must decide for yourself if, after considering the possible risks, you wish to can mushrooms.

On a personal note, Steven and I no longer can mushrooms for a variety of reasons, including food safety and quality of product.  Truthfully, we feel that dehydrated and frozen mushrooms are a far superior product to canned mushrooms. They are also less work, and take up less room in your pantry.

PSMS recommended the following method for canning wild mushrooms:

• Leave small button mushrooms whole; halve or slice larger specimens. Steam over a small amount of boiling water for 10 minutes.  Pack into hot, clean pint or half-pint canning jars. Add ½ teaspoon salt to each pint and 1/4 teaspoon salt for each half-pint. Cover with liquid extracted from the mushrooms, leaving ½ inch headspace. Adjust lids and process in pressure cooker at 10 pounds for 30 minutes for either half-pint or pint jars.

PSMS recommended canning: matsutake, russulas, cauliflowers, oysters, agaricus, chanterelles, hedgehogs, pig’s ears.

 

 

 

Other Preservation Options

A feeder stream rushes through
prime mushrooming forestland
into the Elk River.

 

Puget Sound Mycological Society’s Mushroom Extract

Clean and chop mushrooms. Place in a pan over very low heat. Do not add any liquid or fat. Sprinkle with salt. Cover and cook 20-25 minutes. Drain off liquid that accumulates and save. Keep draining liquid until no more cooks out. Add 2 cups water to the drained, cooked mushrooms and simmer until liquid is reduced to ½ cup. Combine this liquid with the previously drained liquid and cook over low heat until liquid is reduced and extract thickens slightly. Put in a small jar and refrigerate. Use in seasoning gravies, sauces, soups, meats and poultry dishes.

Puget Sound Mycological Society’s Pickled Chanterelles

Place in a very large kettle: 3 quarts sliced and blanched chanterelles, 2 cups chopped white onions, 2 cloves garlic, ¼ cup minced parsley, 1 bay leaf, 6 coarsely ground peppercorns, 1 ½ tablespoons salt, 2 tablespoons sugar, 1 tablespoon tarragon, 4 cups dry white wine, 3 cups white vinegar, 1 cup lemon juice, 1 cup olive oil. Stir to mix. Bring to boil and simmer 20 minutes. Put into sterilized pint jars. Seal. Process by placing in a boiling water bath 15 minutes. Makes 8 pints. Age 2 months before opening.

Puget Sound Mycological Society’s Salted Mushrooms

Blanch cleaned, small whole mushrooms in boiling water 5-6 minutes and then wash thoroughly in cold water. Drain and cool mushrooms. Place mushrooms in a crock, heads down. Place in layers of 2-3 inches. Sprinkle with salt (1 ounce per pound of mushrooms). Add pickling spices. Cover with cold water. Cover crock with lid, held down firmly with a clean, heavy object. Serve in a month.

Looks like everyone's putting up
food today!

Jane Grigson’s Mushroom Powder

Place 5 quarts of sliced mushrooms, 2 sliced onions, 10 cloves, 1 ounce powdered mace and 2 teaspoons white pepper in large shallow pan. Put over low heat until the mushroom juices run. Then raise the heat so that the juices can evaporate, stirring continuously to that the mushrooms and onions do not burn. Spread onto baking trays and dry in a 200-degree oven. When perfectly dry, crush or grind to a powder and store in an airtight container. Add to soups and sauces just before serving.

Jane Grigson’s Mushroom Ketchup

Chop 3 pounds of mushrooms, spread out in a large bowl, and sprinkle with 6 tablespoons salt. Leave, covered, for 2 days, stirring and squashing them occasionally. Place mushrooms in saucepan, and add 2/3 cup wine vinegar, 2 teaspoons chopped onions, 1 teaspoon peppercorns, 1 teaspoon allspice, ½ teaspoon mace, ½ teaspoon whole cloves, and ½ inch piece cinnamon. Simmer 2 hours with no lid on pan. Liquor will concentrate to a good strong flavor. Pour through a cloth into hot sterilized bottles and seal immediately.

Golden Oysters

Pleurotus Cornicopiae (Golden Oysters) - Produces clusters of small to medium size yellow mushrooms.