I first encountered lion’s mane mushroom last August on a hiking trail. It was growing on a dead log and I took half of it home and sautéed it with scrambled eggs. It was delicious, meaty and delicately fragrant with the texture of lobster. The mushroom is a powerhouse of beneficial nutrients and is said to improve neurological function and alleviate anxiety.
After heavy overnight rain, a high of 76F with an armada of clouds sailing through the blue. The wild, post-rain proliferation of mushrooms continues in the cool shade of a hemlock forest.
After yesterday’s torrential rain, our forest floor erupted with mushrooms, of all shape, size, name and color, like twinkling jewels amidst the undergrowth and quite an extraordinary sight to behold.
Beautiful, ethereal Ghostpipe (or Indian Pipe, pictured above) has proliferated like never before seen in our forest. To see a venerable plant that is ordinarily quite rare, this seems magical. Not technically a mushroom, it’s rather a plant that doesn’t photosynthesize, devoid of chlorophyll and taking its nutrients from a delicate balance of conditions: decaying deciduous leaf matter, conifer trees and an underground fungus network, in perfect measure. It’s pretty much impossible to cultivate because it’s so sensitive and venerated because it’s an analgesic, for physical and emotional pain, that is over harvested. To be presented with such a plant in abundance feels like a gift, so I’ll be harvesting a small amount this year to make a tincture. Continue reading
It’s mushroom season and while foraging I found a huge stand of bolete mushrooms growing under maple and oak trees on the edge of my forest. I’m a novice forager, so I had FOUR separate people confirm that what I had was edible. Before proceeding to eat any mushroom, you must first be certain of its identity. Seek the counsel of experts as it’s simply not worth making a mistake in this case. Even as my mushrooms are cooking, I’m still worried about eating them. A couple of neighbors have applauded my courage, so it’s safe to assume I will have what I cook all to myself. I will keep readers posted as to the state of my stomach. Over the next month or so, I will be taking some foraging classes, but in the meantime, I wanted to get started and make the most of what my garden had to offer.