Start Mushrooming: The Reliable Way to Forage - Softcover

Tekiela, Stan

Softcover

ISBN 10: 1591938309 ISBN 13: 9781591938309

Publisher: Adventure Publications, 2019

Synopsis

Begin Identifying and Collecting Seven Edible Mushrooms!

Since 1993, Start Mushrooming has been the trusted guide for beginners. This second edition introduces seven of the most common, edible wild mushrooms in North America. It features more photographs and expert tips from award-winning author and naturalist Stan Tekiela that make mushroom identification even easier. Start Mushrooming includes the information you need to start foraging with confidence.

The focused look at seven wild, edible mushrooms includes a unique checklist-based approach to help you confirm each mushroom’s identity. Plus, details on toxic species and advice from an author with extensive foraging skills help you learn what to watch out for and avoid. As an added bonus, the book includes a generous helping of tasty recipes.

Wild mushrooms are beautiful, bountiful, and delicious. This is the easy way to start mushrooming.

About this title

About the Author:

Naturalist, wildlife photographer and writer Stan Tekiela is the author of more than 175 field guides, nature books, children’s books, wildlife audio CDs, puzzles and playing cards, presenting many species of birds, mammals, reptiles, amphibians, trees, wildflowers and cacti in the United States. With a Bachelor of Science degree in Natural History from the University of Minnesota and as an active professional naturalist for more than 25 years, Stan studies and photographs wildlife throughout the United States and Canada. He has received various national and regional awards for his books and photographs. Also a well-known columnist and radio personality, his syndicated column appears in more than 25 newspapers and his wildlife programs are broadcast on a number of Midwest radio stations. Stan can be followed on Facebook and Twitter. He can be contacted via www.naturesmart.com.

Excerpt. © Reprinted by permission. All rights reserved.:

CHANTERELLE
A POPULAR MUSHROOM WORLDWIDE

Cantharellus spp.
Cantharellus cibarius
Cantharellaceae family

The chanterelle is a group of similar-looking fungi that are found worldwide. In addition to North America, they occur in Europe, Asia, Eurasia, Central America and Africa. They have many names, such as girolle, gallinacci or pfifferling, depending on where you live. Chanterelles are often light orange to yellow, funnel-shaped and meaty. As some of the most commonly sought wild mushrooms, they are truly an international delight!

The French first brought chanterelles into the culinary world back in the eighteenth century. The rich, firm body and delicate flavor made these mushrooms a favorite among discriminating chefs.

Today, Poland is the world’s largest exporter of wild mushrooms, including the chanterelle. Many thousands of pounds of chanterelles, along with other mushroom species, are pickled and packed in jars and sold around the world. Sometimes you can find chanterelles in dishes at finer restaurants, when in season. One of the reasons they are so prized is for their eye appeal at the table. So far, they have resisted being cultivated and grown for production.

Chanterelles grow in multiples of up to several dozen, usually in mixed forests, and typically in shaded areas with a fair amount of moss or leaf litter. In some parts of the country, such as the upper Midwest, they are associated with conifers. In the western and eastern United States, they are associated with oak and beech trees. In other parts of the country, they can be found in birch forests.

Summer and fall are the best seasons for chanterelles. They are highly dependent on abundant rainfall. Once you find a chanterelle, stop and look around because there are usually many more. Chanterelles rarely fruit one at a time.

Chanterelles are usually pale orange or egg-yolk yellow. Less commonly, they are white. They have a distinct funnel shape, often with a wavy, rolled edge on the cap.

Underneath the cap are gill-like ridges that may feel waxy and run partially down the stem. These are considered false gills because they can’t be cleanly separated from the cap or stem. The ridges fork (bifurcate), so look closely for them to divide. The stem tapers to the thinnest point at the surface of the ground.

Chanterelles are stout, full-bodied mushrooms, and they just feel good in your hands―not delicate at all. They have a very earthy aroma and smell delicious, often with a hint of apricot. The flavor is outstanding! Of course, they taste mainly like mushrooms, but they have a faint flavor of oak.

Some chanterelles stand 2–3 inches (5–7.5 cm) tall, with the very largest reaching 5–6 inches (13–15 cm). No matter the size, all are edible. They often grow in groups of over 20–30 mushrooms. Given the right conditions, you can gather many hundreds in one afternoon!

Chanterelles are fairly nutritious. They contain vitamin C and potassium, along with high levels of vitamin D. They hold up well during the cooking process, making them perfect and fun to use in recipes that call for lots of mushrooms. They are also excellent for pickling. They don’t fall apart during pickling and pack well into jars.

SPORE PRINT

There isn’t one specific spore print color for the chanterelles. Prints range from yellow to creamy white and light pink to dark salmon. Chanterelle spore prints are extremely difficult to obtain....

About this edition

• Publisher: Adventure Publications
• Publication date: 2019
• ISBN 10: 1591938309
• ISBN 13: 9781591938309
• Binding: Paperback
• Edition number: 2
• Number of pages: 128