Whenever I’m going mushroom hunting and picking, I get up quick – once the sun rises. I cook coffee in addition to a couple of sandwiches in order to bring them with me for lunch. Mushroom hunting is often a time-consuming undertaking and a couple of hours of open-air activity on air that is fresh makes me famished. I get my tools organized the previous evening and proceed. In order to stay away from wasting valuable early morning time I take the snacks of mine along with me and also eat it while travelling.
It is absolutely pretty clever to begin mushroom hunting as soon as feasible for the main reason that early morning daylight helps you to find edible mushrooms and refreshing atmosphere supports you to smell these. Other mushroom pickers may not disrupt you and by lunch break you’ll be done making the complete afternoon for cleaning along with preparing mushrooms.
Hence, magic mushroom chocolate bar arrive to the particular selected woodland and I look at the trees and shrubs. I head towards pine and spruce trees checking at the surface which is coated by pine and spruce fine needles. From time to time, occasionally I see green moss. I inspect such sites with moss to begin with as there’s a lot more dampness that mushrooms appreciate. I look for the convex (outwardly curved) formed mushroom cap (most of wild edible pore fungi have convex cap form). It will be tinted in any sort of shade of brown from light yellow-brownish right up until dark brown. Among pine trees are inclined to be found much more common wild mushrooms with dark brown convex cap.
After I walk in the direction of shrubs and oak trees where I check out for convex mushroom cap form of the colours as explained earlier on. That’s to some degree much more challenging activity mainly because in the woods with larch trees there are normally a huge amount of leaves on the surface and mushroom heads have themselves disguised just by having colorings of those foliage. Therefore, I must look tightly to the ground, flip the foliage about in case I think covered mushroom there. Between oak trees are a lot more common wild mushrooms with light or dark brown heads.
Then after that I get nearer to birch trees and shrubs, where the pore fungi have a lot more light brown or perhaps reddish cap.
Wild mushrooms from Boletus family are usually most edible along with yummy. This is precisely why they tend to be very useful to any wild mushrooms hunter!
When I discover wild edible mushroom I slice it with my pocket knife (it must be cut to have the ability to avoid destruction of the spawn left right behind). I slice it as near to the ground as you can so that I truly do not miss out on the delicate mushroom flesh and to uncover the mushroom root as much less as achievable so as to retain the spores for the long term.
There are numerous things I follow:
– If I’m picking wild mushrooms I make perfectly sure that I don’t collect all edible mushrooms out of the actual place where I’ve discovered them. I leave behind (really don’t even touch!) aproximatelly ten % of edible mushrooms to develop further to make certain that those species can be protected in the nature.
– I pick up younger edible mushrooms (let’s say 7-9 cm in height). Old mushrooms usually are usually not really as firm and firm as they have to be for transporting; they are not as tasty as young ones and don’t fit for storage.
– If I observe that cut mushroom is eaten by earthworms and there isn’t anything I might make use of for cooking, I disperse mushroom cap bits inside the area in order that spores spread on a larger space (“Fungi recreate via spores, which are typically usually produced on specialised structures or in fruiting bodies, such as the head of a mushroom.”)
– I do not pick mushrooms near to streets and commercial areas as wild mushrooms take up metals coming from the environment and might grow to be toxic.
– I don’t pick wild mushrooms which I do not recognize or perhaps cannot fully recognize. Each time I’m in doubt I take just just one mushroom of unknown kind and detect it at home using different sources.
The second I get home I take care of cleaning, cooking and preservation of mushrooms on the actual same day. It generally requires a lot of energy but it requires to be done since freshly harvested mushrooms should not stay fresh through the night (not along with water which is freezing in the fridge!). That is at least one extra motivation why I get up earlier for mushroom hunting.