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| We have identified a small percentage of the mushrooms in the world. We consider a small percentage of the mushroom species we have identified to be edible. A small percentage of edible mushrooms are considered good. A smaller percentage are considered choice. |
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The
practice of cooking and consuming wild mushrooms is known as
Mycophagy. There is no such thing as being too careful in pursuing your interest in this practice. Learning to positively identify the wild mushrooms you hope to consume is best learned through the combined knowledge and support of your local mushroom club. Many people will come to this page looking for recipes. While there will be recipes here, I hope to give you a more simplified approach to cooking and enjoying your mushrooms. |
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EPM conducts forays twice a month during the
growing/fruiting
season which is generally midApril through mid December.
Club members gain knowledge as they participate in the
identification process and soon get to go home with their first
finds of identified
wild edible mushrooms. Now, what to do with them? At this point I offer my disclaimer.. I offer approaches, suggestions and examples based on my expirience cooking wild mushrooms as a member of EPM since 1999. Only cook mushrooms that are absolutely identified. Strive to collect pristine specimens for the table. Be aware that mushrooms are made up of Chitin, as are lobster, crab and shrimp shells. Mushrooms need to be thoroughly cooked, they are hard to digest in large quantities. I encourage anyone interested in mycophagy to acquire several of the thorough books on the subject and pay particular attention to the fundamentals and collecting guidelines. Recommended Books: Edible Wild Mushrooms of by David W. Fischer and Alan E. Bessette Available Joe's Book of Mushroom Cookery by Jack Czarnecki Out of print, try EBay. |
| Care of Food Wild Mushrooms |