Wild Mushrooms

Edible wild mushrooms are an excellent source of nutrition. Mushrooms are a cholesterol-free food and can be an excellent source of B-complex vitamins including riboflavin, niacin, pantothenic acid, thiamin, biotin, folic acid and some contain B12. 

Mushrooms are considered a good source of protein as well as important minerals such as potassium, phosphorous, magnesium, iron, zinc and selenium. They also contain vitamins D and C. Carotene can be found in some types such as boletes and chanterelles.

Traditional medicine has long-known of the immune boosting and natural healing effects of mushrooms such as lion's mane (Hericium erinaceus) and reishi (Ganoderma lucidum) as well as many others.

Morels Morchella esculenta

 

One of the most choice wild mushrooms and one that kicks off the spring foraging season for me here in the northeast is the morel. Morchella esculenta is usually found at the same time apple trees and dogwoods are blooming, The morel has an unmistakable appearance. They are probably the most popular mushroom to foragers. 

Morels seem to have a preference for certain deciduous hardwood trees, especially oak, elm, tulip poplar, cottonwood, maple, sycamore, and ash. Occasionally, they will also grow near evergreens, such as in conifer forests that have experienced recent forest fires.

I found a whole colony of them growing on a south-east facing hillside between a big old spruce and some old apple trees. Those babies were coming up right in the middle of a wild strawberry patch and were surrounded on all sides (protected) by blackberry and raspberry brambles. A forager's little piece of heaven! That was definitely the discovery of a lifetime for me! It was the perfect combination of weather and temperature where it had been dry enough the previous season to "burn" the strawberries and grass and needles that fell from the spruce and then it rained just enough that early spring to give the mushrooms the little moisture boost they needed to spring up as prolifically as they did. Mother nature at her best.

Yellow Chanterelle C. cibarius

The yellow chanterelle is another easily recognizable mushroom. It is usually best picked from mid-July to early August if the weather has been relatively moist, or after a period of rain.

Called the "queen of the forest" the chanterelle's sweet, nutty aroma lasts only a few days, but they can be used for up to a week if refrigerated in a single layer in a basket, loosely covered with a paper towel, or in a paper bag. Their meaty texture holds up well in sauteed dishes, sauces, and braises. They team well with a number of foods: from fish to poultry to grains and vegetables. 

Oyster Mushroom P. ostreatus

 

The oyster mushroom is another easy to find wild mushroom that grows abundantly throughout northeast US. If it rains enough and it's not too hot or cold, you can find them any month of the year, although they're most common in the second half of autumn. 

The oyster mushroom also has a high nutritional content and has many health benefits including being anti-inflammatory and high blood pressure and cholesterol-lowering and cardio and neuro-protective.