An intrepid group of fourteen club members set out for the Squirrel Crossing (Duck Lake Trails) parking area in heavy rain. Isabel Loveluck was our leader. We found the parking area surprisingly busy – with people gathering for a multigenerational birthday party. Izi requested use of one picnic table: smart thinking!
She led us to the left first, to an area where lobster mushrooms are often found. She explained these are the result of a symbiosis between a Russula (stalk snaps like chalk) and another fungus, and are recognizable by their bright orange colour and the suggestion of a gill pattern on the underside. Indeed, we found some, but they had been previously cut and left. Several of us collected them anyway. Apparently you can clean them under running water then dry-fry them to drive off excess liquid. I was excited to experiment with cooking them, having tried “lobster” soup at Sarah’s recently.
We claimed our picnic table, where Izi pulled out some mushroom samples she had brought. She cuts mushrooms at the base using a sharp pocket knife on a lanyard, and avoids plastic bags as the mushrooms tend to get crushed. One paper bag per species, in a basket. Take the time to key out any new species using a guidebook. If there’s only one mushroom in an area – leave it to grow and release spores. Also, desirable mushrooms can be tapped to release spores before you harvest them. An important safety piece is: never try eating more than one unfamiliar mushroom species at the same meal.
She pulled out a Hideous Gomphidius as an example of an edible gilled mushroom, also noting that there is a Rosy Gomphidius.
Then there are various hedgehog mushrooms which feature soft spines under the cap; the Hawk Wing is one example. Take care as there’s a close relative that will make you sick. (I experienced this while living in the Yukon)
Chanterelles are the tasty yellow mushrooms but they are a bit different because the folds are not parallel and run partway down the stem – important details.
Two of her favourite gilled locals are the Shaggy Parasol and the Prince. Both are in the Agaricus family, like supermarket mushrooms but tastier. The former (not to be confused with a Shaggy Mane) grows in mainly in open areas, and she has managed to “seed” it in her yard by dissolving out spores in water then pouring it into appropriate habitat. Prince can be encouraged by spreading spores under Douglas fir.
Finally, Izi had us wander for a half hour to see what we could find. We spread out and came back with a variety of forest wonders – Russulas (most are edible but not if peppery on the tongue, apparently), Turkey Tail, Little Brown mushrooms (i.e. your guess is as good as mine!) and some even Isabel did not know, but would have to identify using a key and spore print. She handed out black and white spore print sheets and showed us a selection of the best guidebooks for BC mushrooms.
Submitted by Kate Alexander
