Since the first time I tasted a porcini just outside of the Leaning Tower of Pisa in Italy, I was hooked. The flavor of a porcini is like none other. Fresh, fried in butter it melts in your mouth with a umami elegance and buttery nuttiness. It’s the best mushroom ever.
Walking through our AZ forests I have thought for years that I wish I could forage for my own mushrooms. After our rains, they are everywhere. Surely some edible. Hmmm.
It’s only recently that I was able to actually join a mushroom club to help me determine which are edible, and which to stay away from. With this knowledge and practice I could fill my table with delectable mushroom treats.
So it seems… I have a new hobby. What’s not to like… walking in the forest on a quest for something delicious that you can consume. Awesome!
This year alone we have been on 7 mushroom hunts… and we’re building confidence, safety, and our coffers with a finite collection of edible beauties. We have chosen to only pick mushrooms that are easily identifiable with easy to spot look alikes in order to avoid all risks. The mushrooms we can now collect and consume with confidence include the prized porcini (how amazing is that), morels, chanterelles, oyster, and lobster mushrooms.
With all the recent rains we are starting to not only build experience, but product as well. We are de-hydrating and cooking up mushrooms to freeze… and hosting mushroom dinners with fresh varieties. You can check out our most recent mushroom feast here.
It’s about time we took on a hobby that didn’t require WORK. 🙂