Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
To make the best use of these great and abundant fungi this year, here is a method of preservation which will allow you to add mushroom goodness to a variety of recipes throughout the winter.
A quick guide on where to look for mushrooms, what to bring, what to wear, how to avoid ticks, and everything else you'll need to know to find the motherload!
Fall is a great time to forage Chicken of the Woods mushrooms. The bright orange fan shaped mushroom grow like frilly shelves from the side of trees and stand out like a flag. I love to cook with Chicken of the Woods because they taste like chicken!
One of the finest mushrooms in the forest, Dusky Wax Cap Mushrooms, hygrophorus camarophyllus can be found in northern North America and throughout Northern Europe. They are in season now, and work really well in Asian recipes.
Learning to identify mushrooms with confidence just one at a time is the best way to begin this age-old art. While intimidating to the novice, the rewards are well worth the effort.
With the passage of winter comes wet soggy ground, which are perfect conditions for mushroom growth. In our area there is one mushroom that creates a mad dash to collect it: the Morel.
Why you should welcome this beautifully coloured, decorative wild mushroom - the amethyst deceiver (laccaria amethystea) - into your life. Including tips on how to identify it, its place in your kitchen and how best to prepare and serve it.