Dedicated and knowledgeable mushroom hunters call themselves shroomers. The mycological wonders of our coastal environment are amazing. A word of caution first, there is a saying among shroomers that goes like this:
There are old shroomers and bold shroomers
– but no old, bold shroomers.
Knowledge and experience are the keys to this fascinating hobby. Before you venture into the woods whether it is the Winter/Spring season or the Summer/Fall season it is an excellent idea to do research or take a class at your local county extension service or community college. One of the best ways is to team up with those who have wide experience. My late mother was an avid shroomer and did it by the book — such as, “when in doubt, don’t pick it”.
Yellow Chanterelle Mushroom
Several varieties grow in abundance on the coast and several are harvested commercially. For example the morel (morchella elata) is advertised for sale this year at $132.00 per pound dried. Native Americans gathered a few varieties. It was not until immigrants arrived here from Scandinavia and Russia that mushrooms began to be widely sought as people identified species familiar to them from their home countries.
My Mother was raised during the Great Depression and was taught by her father, a Swedish immigrant, how to find edible and delicious fungi to supplement the family diet. I am also fortunate to have relatives by marriage who are immigrants from Russia. They delight is shrooming here in season. Good web sites include a local one and http://www.fsl.orst.edu.
Dark Morel Mushrooms
I had breakfast with out of town guests today at The Coffee House on Newport’s Bay Front. I was served the most delightful omelet of fresh, locally grown organic spinach and local wild mushrooms. Yummmm!
