Mushrooms are one of the most amazing forms of life on the planet. Not plant, not animal, but an entity all of their own, fungi and their fruiting mushroom blooms come in a vast variety of shapes, colors, sizes, smells, and tastes. They are a wonderful addition to any gourmet meal.
So many "fungiphobes" out there are only that way because they've never experienced anything other than the texturally bland and flavorless Argarigus Bisporis white button mushroom from the local grocer. Did you know that some mushrooms have flavor undertones of almonds and walnuts, or cinnamon, or apricots? Did you know that some are sweet, while others are sour? Did you know that they grow all over North America in the millions and are free for the taking everywhere?
I have been hunting and eating wild mushrooms my entire life. Let me show you some of my favorites, teach you of their characteristics and growing seasons, culinary uses, and preservation methods. Though you should never eat a wild mushroom unless you can 100% positively identify it due to potential gastronomical distress and/or death (though there are only a rare handful of toxic killers), with some very simple research effort on your part you can easily learn the edible families and varieties and enjoy the wonderful experience of finding free and delicious gourmet food just like families all over the world have for thousands of years.
The Lobster Mushroom (Hypomyces lactifluorum) is one weird gourmet edible. The Lobster fungus itself does not have its own fruiting [...]
The Pig’s Ears mushroom (Gomphus clavatus) is in the Chanterell family, and is found at the same time and areas [...]
The Hedgehog Mushroom (Hydnum repandum) has to be one of the elite in the world of delicious wild mushrooms. This [...]
Angel Wings (Pleurocybella porrigens) are one of my favorite wild mushrooms, if nothing else just for their beauty. There’s something [...]