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I have always been very interested in wild mushrooms mainly because I love to eat mushrooms, the ones you buy at the grocery store. But, I know some species can be poisonous if not gastro-intestinally...some just down right fatal. So, wisely, I avoided the temptation to try wild fungi. However, I always was curious about the fungi that would show up in my own or other’s lawns, “what kind of mushroom is that? Is it poisonous? Can I eat it?”

I knew that I would have to find an expert or at least someone who could harvest wild fungi to eat who may have inherited their knowledge from someone else. So with the wonder of the internet I did what any curious neophyte would do...I GOOGLED it ;-) My search came up with a local group called the Minnesota Mycological Society. As I found in my recent first foray with them, they are a fun, interesting, kind, and not to mention knowledgeable group of individuals. They have identification sessions where you can bring in your fungal finds to get help in identifying what it is. Numerous forays through out mushrooming season (late summer – mid fall), newsletter and very accessible and knowledgeable staff. Be sure to visit their site for more information.

I am glad I got the opportunity to attend my first foray with them yesterday out in St. Croix State Park. Unfortunately, I had never been to that park, and miscalculated the drive-time it would take to get there...I was a half hour late! Once I made it to the park I still had to drive what seemed like forever on the twisty-turvy paved and dirt roadways to the meeting location. Once I reach the location I was indeed too late, a lot of cars but no mycologists :- Being only mildly daunted I knew the general direction they were headed in the vast heavily wooded and remote forest. Since I had driven an hour and a half to get there I was determined to catch up with them!

Using my tracking skills that I had learned at The Tracker School, that I have been remiss in keeping up with, and with the help of some chance encounters with other hikers, I was able to get a general direction to where the group had headed into the forest. Once I picked up their trail it was logic and the fact that it was such a large group their path and tracks were like blaze orange against the floral green landscape. I caught up to the group within 5 minutes. I was proud of myself and glad that I still could call on the tracking skills that I had learned and that they indeed worked! I was also stunned and flattered by the group who of course were just as friendly as they were surprised that I was able to catch up with them so deep in the bush.

The foray leader was a gentleman named Lee, who I found out through conversation, owned a hobby farm. I also got to meet in person Ron Spinoza. He is a mycologist who helped me to identify a mushroom that on the landscape resembled a Puffball (and edible fungus), but was not, I found out through our phone conversations and email correspondance. I also met a Polish mushroom-hunter named Marek Turowski who, from his parents in Poland, was very knowledgeable about how to harvest and prepare the red-orange delicacies we were searching for, Chanterelles.

I immediately began following suit along with everyone else who were stooped over busily picking away...in search for non-insect riddled chanterelles. I was a little concerned that because of my tardiness, and the fact that I was new to these outings, I would have trouble filling my elm melon-basket, but with in no time I had filled my woven container to the brim and then some...saying numerous times that I need to make a bigger basket. Having gotten my fill I followed along with the group, enjoying nature and gleaning all I could about the other incredible fungal finds the leaders and other hunters happened up on...I learned SOOOOO MUCH! Old man-Of-The-Woods, Hedgehogs, Coral Mushrooms, Lobster Mushrooms, Turkey Tails...and so many more, that I could not even remember, and definitely could not spell (most everyone, especially the leaders referred to them by their Latin names just as casually as anyone else could rattle off names of different breeds of dogs at a glance); had I not been in such haste to catch up with the group I forgot both my camera, and notebook.

The foray ended with all of us melting out of the woods onto the main trail. Where we gathered and waited for everyone else to meet and catch up. Such wild bounty! I had never tried nor even heard of Chanterelles, but I was eager to try. I was able to pull Marek aside and get him on video explaining his method of processing chanterelles. I really wanted to get some of the other leaders' commentary but ran out of juice on my camera before I could get a chance. I hope to do so in the near future, so stay tuned.

After everyone had rested a little and eaten their packed lunches, someone else who had been scouting around mentioned that they had found some Black Trumpets. I don’t know what they are but, a few people in the group were excited to join him in checking them out for harvest. It was late for me and I had to get back to the cities so I reluctantly parted ways with the group, but was sent off with a warm, "Welcome to the club!" farewell by a very knowledgeable young lady, name Delia, who's husband was lucky in finding a nice specimen of Chicken-of-The-Woods a tasty wild mushroom I have read so much about.

I am definitely in on the next foray. What a great group of people...it was a good day! :-)

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Chanterelle Preparation
by Marek Turowski

1. 1). Remove ends (dirty part)
2. 2). Place in cold water
3. 3). Using soft dedicated toothbrush, going with the grain (upwards towards the cap rim and downwards towards the stem end), gently brush the gills free of dirt and debris, as well as the cap.
4. 4). Cut into quarters from stem; also checking for insects that my have buried up through stem or down into the cap, remove any you may encounter.
5. 5). Par-boil or blanche chanterelles for 1 minute
6. 6). Strain, cool and store. Chanterelles may be frozen, or refrigerated briefly until use.

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Chanterelle Side-dish

Sautee par-boiled mushrooms in butter and/or olive oil, with a pinch of salt and pepper to taste for approximately 10 minutes. Add a dollop of sour cream to garnish (optional)

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Pickled Chanterelles

• Chanterelles, blanched enough to fill canning jar
• 1 part White vinegar
• 1 part distilled water
• 1 Chopped small onion
• 10 Peppercorns
• 8 All spice kernels
• 1 t salt
• 1/2 t sugar

Boil in mildly salted water for 10 minutes Strain, fill treated canning jar with the above ingredients.

Do not attempt to harvest wild mushrooms (some can be very poisonous even to the touch) without a competent experienced mycologist...be sure to visit Minnesota Mycological Society (www.MinnesotaMushrooms.org)

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