I’m in the middle of reading an excellent book called The Way Through the Woods by Long Litt Woon. It’s about rebuilding her life after the sudden death of her husband, in part by becoming an official mushroom identifier in her native Norway.
This wonderful book has also taught me about my own case of mycophilia (a love of fungi):
The mycophile endeavours to minimise the risk by adopting an extremely cautious approach to mushroom picking – ‘defensive mushrooming’ – and by continually increasing their knowledge.p.99: The Way Through the Woods – Long Litt Woon
I love this definition. I am extremely cautious about eating mushrooms (actually quite cautious about most things I eat) and look to add knowledge slowly and surely. ‘Defensive mushrooming’ is a role I am happy to undertake.
Now, I’m not much of a forager, for all manner of boring reasons that probably need a blog of their own. But over the years, after finally recovering from a devastating encounter with a tub of M&S cream of mushroom soup, I have learned to enjoy eating mushrooms.
The majority of fungi that I consume are in the form of mycoproteins in products like Quorn and other ‘plant-based’ (LOL) sausages and meat replacement things. If you thought science was slow to identify that fungi are not plants – officially in 1969 – then wait until you see what supermarkets are up to. I’m also partial to shiitake mushrooms which I use in broth or soups with pearl barley, garlic and ginger.
Back in November I headed out to a place where an edible mushroom, the winter chanterelle (Craterellus tubaeformis), fruits in big numbers. I wanted to gather a small amount to try in a pasta dish. Previously my partner bought me some dehydrated horn-of-plenty from Spain, my only experience of eating from this family of delicious fungi. I didn’t use them in the right way and so probably wasted them, to be honest. I needed to put that right.
I had seen and identified winter chanterelles in the past, in the same wider woodland area. They’re easy to ID because of their yellow stipe, the time that they appear, and their ‘false gills’. One of the chanterelles had kindly confirmed its spore print, as can be seen above on the caps of a couple of nearby shrooms.
Here are those beautifully networked ‘gills’ and the strong yellow stipe (commonly known as a stem, of course) which help to identify the mushroom.
We gathered a small number of mature mushrooms and took them home in a plastic box.
At home I washed the mushrooms (the white spikes are from some hedgehog mushrooms) in a colander. There were some nematodes and other bits of soil so you do need to be careful to clean them. The nematodes were placed outside in my garden somewhere suitable for them. You are probably completely put off eating wild mushrooms after that sentence…
Then I laid the mushrooms all out – hedgehog mushrooms on the right hand side – and you can see they’ve been cleaned up.
I then fried some onions in butter and garlic. Or maybe it was olive oil, I can’t remember!
I chopped the chantarelles in half down their centre and added them to the softened onions and garlic in the pan.
The pasta of choice here was gnocchi (is it officially pasta?) which is part potato, part wheat. It’s really easy to cook. I think I boiled it first but you don’t always need to do so. We consumed it like this. I can confirm it was really delicious and that the chanterelles had a lot of flavour.
Things to remember
I would suggest to anyone reading this who wants to go and find wild mushrooms to eat, to consider the following:
- Are you able to correctly identify the mushroom you want to consume?
- Is the mushroom definitely edible?
- Do you have permission to pick mushrooms in the relevant location?
- Is the location uncontaminated and therefore safe to consume things that have grown there?
Thanks for reading.
It has been a torrid spring and summer for street trees in southern England. We are breaking all the records for extreme heat and also enduring drought conditions. Street trees have it tough, not only because of the lack of rain but because it can be hard enough for them to access water anyway. That… Continue reading The cheeseburger fungus 🍔
If you live in Britain you must be sick of hearing about it: England recorded temperatures of above 40C this week for the first time on record. Wednesday the 20th July was 230 years in the making, and it didn’t feel great. Why 230 years? The Industrial Revolution is described as beginning around the 1790s… Continue reading 36 degrees of perspiration 🥵
In June I was down on the Sussex coast at the mouth of the river Cuckmere. During a bioblitz event I was supporting I discovered something I never expected to see.… Continue reading The fungus capable of mind-control 🍄