Wild Mushrooms

[YulianaBoyle]

While hunting & fishing up here on the Canadian border (for ruffed grouse & walleye) I walk past a plentitude of wild mushrooms every fall. It has bothered me over the years me that I knew so-little about them, so-much-so that when I was laid-up last winter (w/a wrecked ankle) I attempted to remedy that situation a little.

There are lots of books and now videos on the subject (YouTube college!) that allow you to delve deeply into the subject, and if you have an even remotely analytic mind, you too can get this to a comfortable point. I tend to focus on variants that don't have look-alikes that will make you sick (or even kill you) so I am still quite limited in what I'm willing to try. Morels, chanterelles, black trumpets, shaggy manes, boletes, chicken-of-the-woods, and lobsters seem to be where I'm at for now.

This year up here, there has been a bumper crop of lobster mushrooms for me to try. I picked about a pound and a half of them the other day (from a grouse trail I had previously walked) and then cleaned them carefully (don't want to lose that wildly-bright orange color!), cut them up, sautéed them in butter & olive oil and then tried them. Very mild taste and yet nicely firm. Should go well with wild rice and ruffed grouse breasts (won't suck with fresh-caught walleye either).

[JonathanButler]

Oyster mmushrooms are another safe choice.

[JonathanButler]

btw, I love how you’ve combined two passions—hunting and foraging! It sounds so rewarding to turn wild ingredients into an amazing meal. I’ve always admired folks who can identify mushrooms safely. I’m not quite there yet, but I did venture into foraging a bit last summer. I found a small patch of chanterelles and paired them with wild rice and some locally caught trout. It was simple but so satisfying.

Funny enough, I’ve been incorporating some staples from nature foods into my kitchen lately. They have this wild rice that’s become a go-to for meals like yours—it’s hearty, nutty, and really complements rich flavors like butter-sautéed mushrooms. Your lobster mushroom prep sounds incredible.