One of my favorite activities is foraging for wild mushrooms*. Every time I get to go the image of a big Easter egg hunt in the woods pops into my mind. 🙂
When I was younger my Dad and I would go on forays with a local mycologist. The group would pick any fungi we could find and everyone would come back together to learn how to identify them. Those classes have left me very comfortable picking a selection of edible wild mushrooms.
Right now the chanterelles are out in Montana. It’s pretty dry so they aren’t too big or prolific but my stash needed to be replenished so I had fun picking a basketful over the weekend. Chanterelles do dehydrate well but I don’t like the texture of dried mushrooms so I froze mine for storage. Below is a short slideshow of my process.
Do you like to forage for wild foods?
*Please don’t ever pick and consume wild edible unless you know what you are doing!
I wish it would rain so we could get a haul like this again 🙂
Our best haul ever, 2009!
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I’m a BIG fan of late summer in Montana, probably because it’s the only time of year when local foods are super abundant! Wild foods are ripening, gardens are taking off, local orchards are producing and my kitchen is smoking… ya know, because I’m so busy putting up food…… sounds better to me than ‘my kitchen is a mess’ 🙂
Love how loaded this little bush is!
Wild mushrooms and huckleberries are just starting to show up in the mountains so I’m busy taking advantage of the daylight by picking wild foods whenever I get a chance. I like to fill up my freezer with huckleberries to use in smoothies, pancakes, muffins, jam and other desserts. An easy way to freeze small berries is to freeze them on a cookie sheet in a single layer and then put them into a container. That way it’s easy to take a handful out of the freezer whenever you need a few.
Beautiful bowl of hucks.
Now if only it would rain the king boletes and chanterelles would really take off! If it is a good mushroom season, I will also freeze the mushrooms by sauteing them in butter, freezing in little piles and storing them in a container. Wild mushrooms are perfect on a pizza or in a frittata or pasta dish.
My first little King Bolete of the season.
Do you forage? If so Happy Foraging!
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