I've always wanted to forage for wild mushrooms, but have been hesitant to do so with just information gleaned from the internet because the risk to reward of a really good tasting mushroom versus a mouthful of neurotoxin is too asymmetric for me. However, today while hiking in the Berkeley Hills, Christy and I were lucky enough to run into someone collecting oyster mushrooms from some rotting logs. He turns out to be a member of the Mycological Society of San Francisco and helps with their annual Fungus Fairs, and so was eager to help us identify more oyster mushrooms and death caps, which have recently caused some illness near us. We collected the oyster mushrooms shown here, and I sauteed them with a little bit of butter, salt, and pepper for dinner. They were fresh, earthy, and tasty!
Topic by ewilhelm | last reply