Mad about Mushrooms . . .

Fall Mushrooming, 2009

It has all the marks of being an abundant mushroom season this year, thanks in no small part to the alternating days of gentle rains followed by days of sunshine and warmth.  And, our several mushroom forays have matched our expectations; we've been greeted by golden and white chanterelles scattered on the forest floor since mid-September.  It's certainly not an early season by any means - sometimes our mushrooming can start as early as late July or August - but it holds the promise of a fruitful fall, unlike last year which was characterized by skimpy pickings. 

Chroogomphus Vinicolor.

Mushrooming in Salem, Oregon for Birch Boletes (leccinum scabrum)

Serendipity!

You got to love it, mushrooming that is, because it never ceases to amaze and surprise.  Just imagine:  birch boletes fruiting within blocks of the state capital in Salem, Oregon!

Steven and I had left Port Orford on Tuesday evening, the 29th of September, heading up the coast.  After a tasty dinner at Eugene's Papa's Soul Food Kitchen & BBQ of pulled pork sandwiches and fried catfish, we ended our journey in Salem at a convenient hotel just off the freeway.  Wednesday afternoon found Steven enjoying his time with long-time Salem resident and friend Sharky Arbuckle while I attended a meeting of the State of Oregon Employment Department Advisory Council.  When the Advisory Council meeting ended around 4:30, I decided to stretch my legs and walk the landscaped areas around the Employment Department's building for a few minutes before the long drive back to Port Orford.

Leccinum scabrum were fruiting
on the capital grounds in Salem.

October 2009's Recipe of the Month: Mushroom/Apricot Parfaits

Are you ready for a mushroom dessert?  Well, Jacqueline McComas is!  She created the following recipe for our annual contest.   

It's a perfect dish for guests:  quick to prepare, interesting to present and delicious!  We're going to use chanterelles in place of the regular white button mushrooms the next time that we prepare the recipe, thinking that the apricot-like color and aroma of the chanterelles will only enhance the preparation.

We challenge you to prepare this tasty dish - we think that you'll agree Mushroom/Apricot Parfaits are indeed a special treat!   

It's that time of year again: Port Orford fishmen light up
the dock and night sky.

 

September 2009's Recipe of the Month: Mushroom and Pesto Stuffed Brie

Who wouldn't be proud to serve Amanda Matthews' appetizer to friends and family?  It's a stunning presentation that's made even more special with the shitake mushroom filling.   Serve this Mushroom and Pesto Stuffed Brie appetizer, and your guests will never want to leave!

This year's fawns no longer wear
the spots and coloring of early summer.