Insert laughter here
Okay. I admit it. I’m trying one of the bait click style headlines. How not to die from eating wild harvest mushrooms. Sheesh.
Know your mushroom
In my area of eastern Ontario we have three kinds of Boletus Mushrooms. They are all considered a rare and wonderful treat. And as no other mushroom has that sponge like texture to the underside of the mushroom (eastern Ontario remember) they are all safe to eat.
Not just safe: Delicious
And not just safe to eat. But they are considered an epicurean’s delight.
So if you go into the woods today you may be in for a surprise!
Look under pine trees and check carefully with an epicurean eye!
You may find a special treat, a wonderous mushroom great to eat!
Oh today’s the day, the day of days, the day we find Boletus!
Sorry. Getting a bit carried away. Boletus are rare and delicious. They are great fried in butter. And are considered to be (by some) the ultimate topping to wild game. I am drying some as we speak and will report back. But the basic idea is to dry the mushroom. Then grind. Sprinkle on top of your cooked game meat (or steak) before serving.
Other mushrooms I can identify
Note the fat false gills and orangey colour with fluted top.
These come in three colours on my property. Black, grey and yellow. I prefer the black and grey. But they all taste delicious. However, for me, they are hardest to see on the ground. Once spotted, they are the easiest to identify. They look like brains.
Pic to come. I have some somewhere.
There is a false morel you do not want to eat, it has a solid stem. The true morel has a hollow stem. Best to find shortly after emergence. Bugs are very fond of them also and often you have to give them a good clean.