“Mushrooms love rain,” said Iso Rabins, founder of Forage SF, a San Francisco Bay Area-based company that offers classes on foraging mushrooms, wild plants and seaweed.
In case you haven’t heard, it has been a wet winter on the West Coast. Although the deluge was devastating for many residents, some have welcomed the rain: fungi, and the foragers who love them.
“People start to reexamine their lives,” he said. “Let’s do something we can wrap our hands around. Knowing how to go into the woods and find a mushroom that you can take home and cook for dinner feels like something solid, or tangible.”Here’s how to get started on a foraging adventure of your own.“You need to hold the species in your hands. You need to look at them from all angles.
The cold season is prime time for black trumpet and candy cap mushrooms in California. Provided temperatures stay relatively temperate, lucky foragers may find scattered patches of mushrooms along Oregon’s and Washington’s coastline, including yellowfoot, hedgehog and oyster mushrooms, all of which are more prolific in the fall. Winter is also an excellent time to branch out into other foraging avenues, including wild plants and shellfish.
Morels, which appear in southern Oregon’s lower elevations in late March and early April, and move north and up in elevation through July, are just one of the foraging opportunities that the Blizzards look forward to in the spring. As for preserving your mushrooms, a small cooler will keep your finds fresh for up to five days. Keep them as dry as possible. On the road or at home, dehydrating your mushrooms will preserve your bounty for even longer.“The forager’s golden rule is that you never eat anything without 100% certainty of identification,” said Cook. “And yes, there are a couple of species that are poisonous; it’s smart to learn those species first.
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