Give a man a mushroom and he will eat for a day, teach him how to find mushrooms and you’ll never see him again.
I Have harvested and eaten over 15 varieties of wild mushrooms for over 25 years and have never been sick. I have sold wild mushrooms for over 12 years, I am a woodsman and have worked for Outward Bound and have hands on knowledge of survival skills, hunting and wild edibles
Our guided trips are offered OCT-DEC.
CURRICULUM:
habitat/environment/seasons
Identification
Ethical harvesting
Storage
Cooking
Drying
INFO:
Forest service picking rules/permits. (you do not need to buy a permit if you only harvest 1 gallon a day.) I will have my own permit.
MUSHROOMS YOU SHOULD NOT DO ANY WITH! NOT EVEN TOUCH except enjoy their beauty or take a photo.
Deadly look-alikes!
After our adventure you will have the confidence and skills to forage your own mushrooms!
$15-$20 a pound.
Yellow and white Chanterelle
When snapped in half, the flesh of the mushroom will be pale white and have a fruity aroma with notes of apricot and peach. When cooked, Chanterelle mushrooms are chewy with a velvety consistency and have a woodsy, earthy flavor with hints of mild pepper.
$15-$25 a pound.
Lobster Mushroom AKA Russala
The lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, that attacks other mushrooms and envelopes them completely, altering their appearance. They end up looking red, like cooked lobster, and lumpy and irregular in shape.
$18-$29 a pound
Feature 3
Morel mushrooms are small to large in size with caps that are oblong, cone-shaped, bulbous, or egg-shaped and are attached to short, stout stems. ... When cooked, Morel mushrooms are meaty and tender with a deep, earthy, nutty, and woodsy flavor.