Tools of the Trade

The picture shows the tools I most frequently use when mushroom foraging. The knife and basket are essential. A knife cuts the mushroom free from the ground and prevents dirt from being collected and messing up your harvest. The basket is a nice device for carrying your harvest, and keeps your collection fresh. Additionally, spores may drop onto the ground through the basket weaving creating opportunities for future collecting. My basket was locally made using strips of White Oak.

The camera is a small Olympus digital with a decent f1.8 lens, able to catch a lot of light in the dark forest. You may notice the tissue paper taped over the flash. This helps to diffuse the light when taking close-ups while using the flash. The tripod is a small Manfrotto model 709B. Tripods are essential in low light conditions, plus they're indispensable when taking multiple exposures for use in high dynamic range photography.

The field guidebooks are regional guides to mushrooms commonly found in the area where I forage, or as a source of recipes and food preparation. The Internet can be useful for assisting in identification, and as a source for recipes.

Orange Mock Oyster

Orange Mock Oyster, Phyllotopsis nidulans, is pretty to look at, but that's about all it has going for it. Field guidebooks describe it as having a disagreeable odor and taste, but I couldn't distinguish any bad smell or taste. Nevertheless, it is considered to have no culinary value. The top is noticeably fuzzy. After drying the gills are a vivid orange.

Galerina autumnalis - Deadly Galerina

If one is serious about collecting mushrooms it is important to learn which species are harmful. And, since deadly mushrooms are the worst kind of harmful it is wise to be able to recognize them. The picture above is what I've always assumed to be Galerina autumnalis, the Deadly Galerina. It is small, grows on dead wood, and about the same color as freshly fallen oak leaves; a warm brown. Spore print is rusty brown.

Oyster Mushrooms

Oyster Mushrooms, Pleurotus ostreatus, are always a big, flavorful treat when you find them. The top photo shows them growing on a fallen Tulip Poplar tree. The bottom photo shows them in the basket. You can see the light-lilac spore print left by overlapping caps. Some of the caps can reach considerable size. The largest shown are almost 5" across.

I recently saw a show on Virginia Public Television that showed mushrooms being used to make spring rolls. The recipe is quick and simple using rice paper, rice noodles, fresh green onions and peppers, mushrooms, sriraja and hoisin sauce. Since I had fresh Oyster Mushrooms, I decided to give them a try in the spring rolls. Here are some pictures:





Here's the recipe:
Tassi Pippert’s Dinner on the Run

Spring Rolls
Ingredients:
• Sliced green onions
• 1 Tbs. olive oil
• Sesame oil
• 2 c. thinly sliced mushrooms
• Sautéed and raw sliced peppers (green, red, or yellow)
• Rice noodles
• 1 Tbs. sriracha (red chili paste)
• 1 Tbs. hoisin sauce
• Rice patties

Directions:
1. Add olive oil and a shot of sesame oil to a heated pan.
2. Add mushrooms and toss until the mushrooms are wilted.
3. While they are cooking, place rice noodles in boiling water for 30 seconds. Strain boiling water into bowl large enough to lay rice patties in later and place rice noodles in an ice cold water bath.
4. In a separate bowl, mix together equal parts of sriracha and hoisin sauce and drizzle 1 Tbs. of the mixture over mushrooms. Toss together.
5. Take rice patties one at a time and cover them completely in the strained boiled water. Lay flat on a flat.
6. Squeeze water out of a fistful of rice noodles and lay on lower third of a rice patty.
7. Add some sautéed and raw pepper slices, mushrooms and, green onion.
8. Roll patty over once. Roll over sides like wrapping a present. Finish rolling the rest.
9. Slice diagonally across center and plate with remaining sauce. Sprinkle green onions over for garnish.