Summer is in full swing, and I would like to share my passion for foraging wild foods. Before I discuss what I am currently seeking in the woods, I would like to break some of the stigma surrounding wild foods. One might think foraging is for survival and necessity, and while this may be true for some individuals, most foragers engage in the activity because the foods are delicious and not readily available in grocery stores. Some of the foods my husband, Mark, and I gather are also valued for their nutritional and medicinal benefits. The flavors of wild foods can range from almost inedible (survival fare) to incredible (gourmet delicacy). Mark and I eat wilds food almost daily for one reason; they are delicious, not to mention the added bonus of their price.
Mark and I have been actively seeking out wild plants and mushrooms for over 15 years. We lead guided hikes and forays, and I have taught a one-credit class on “Wilds Foods” at Mansfield University. I am often asked, “How did you get into foraging for wilds foods,” or “Aren’t you afraid of eating something poisonous,” and the latter question is especially true when discussing wild mushrooms. Growing up, I would actively seek out wild berries, because I knew they were not poisonous; however, mushrooms intimidated me. One May several years ago, Mark found the coveted Morel mushroom (
Morchella sp.
) during a fishing outing. After touching, smelling, and tasting the Morel, I was hooked and couldn’t wait for the next May to actively seek out this wonderful, delicious food. At this point, Mark and I eat hundreds of different edible wild plant and mushroom species, and continue to expand our knowledge every year.
If you enjoy being out in the woods, love nature, or gardening, foraging might be for you. The process of proper identification of mushrooms and plants involves time spent in the woods, several reputable sources to research and compare your finds, and a pinch of adventure for tasting something new and unique.
During July and August, we are actively seeking out several species of mushrooms and plants. Mushrooms need adequate rain to fruit. Recently, in my area, the weather has been hot and humid with a lot of rain. I am eager for the Chanterelle (
Cantharellacae
) hunt. I have visions of the golden mushrooms growing out of the ground in a mixed woods forest; popping up like golden beacons of light. I am anticipating being able to touch and smell the fragrant, somewhat apricot smelling, mushroom. Only the freshest and cleanest chanterelles make it into our mushroom basket. Placing only clean mushrooms in our basket, while in the field, means less work for us in the kitchen. We never wash our mushrooms, because they are like sponges and soak up water. So you may ask; what do you do with dirty mushrooms? The answer is quite simple. I leave the dirty mushroom right where it grows and allow it to complete its life cycle. However, before processing the foraged bounty, Mark, and I will hand inspect each mushroom and if there are minor amounts of dirt or bug debris, we clean those spots with a knife or toothbrush.
What will we do with the chanterelles we find? As always, I am hopeful to find poundage of chanterelles so we have options for processing them. When there is abundance of any mushrooms, including chanterelles, we fire up the dehydrator, so we have them for future dates. All of our dried mushrooms are either rehydrated for a meal, or they are ground up into a mushroom spice. The fresh chanterelles will be placed into a hot pan with butter, salt, and pepper. After the mushrooms have released their water (mushrooms are mostly water), we will deglaze the pan with white wine, and eat them with enthusiasm. Our friends and neighbors often get a visit from “Mary the mushroom fairy” if we have a nice bounty.
Learning wild foods can make every outdoor adventure even more rewarding as there is good food out there right under our noses. Good luck & happy hunting friends!
The Writer
Mary S. Feeney ’01, PhD, RD, LDN
is a graduate of the Nutrition (majors dietetics and sports nutrition) and Psychology programs at Mansfield University. Feeney currently serves as an Assistant Professor in the Health Sciences Department and the Program Director for the Nutrition programs at MU. Dr. Feeney teaches a variety of Nutrition courses in the undergraduate and graduate programs, and she teaches a one-credit course on Wild Foods for the Outdoor Recreation and Leadership Program in the Geosciences Department.
