We’ve gathered mushrooms for more than a month now. The season seemed to come on early for many varieties, although we have only found our favorites, the king boletes (porcini) since August 11th.
We’re extremely lucky to have so many highly sought-after, “gourmet” variety mushrooms here (see Gourmet Delicacies for Free: Foraging for Mushrooms). I’m particularly tickled that we have a (reasonably) reliable porcini patch within 50 feet of the cabin’s front door. We’ve found some good ones so far, especially since the rains returned. They burst out of the ground in an improbably short time! One recent arrival, smack dab in the middle of the trail, apparently grew in the time between Michelle and Aly hiking out to work, and their return that afternoon.
The center-of-the-trail bolete, cleaned and sliced for breakfast (Photo: Mark A. Zeiger).
I’m considering trying to make mushroom ketchup, something I’ve always heard of, but have yet to taste. If I do attempt this, I’ll let you know how it goes.