ChefsWild Posted August 22, 2014 Report Share Posted August 22, 2014 Mushrooms are more of a side interest for me, and I am definitely still learning. I stick to the mostly foolproof local species and am cautious about others, though I'll take anything unknown or unusual home to spore print and try to key out. I teach gourmet wild foraging and cooking at the Piedmont Wildlife Center in Durham. Have some pics of my finds this week! Quote Link to comment Share on other sites More sharing options...
John Smalldridge Posted August 22, 2014 Report Share Posted August 22, 2014 Nice finds, It's good to know someone is teaching a foraging class in that part of N.C. Quote Link to comment Share on other sites More sharing options...
Cedric Posted August 25, 2014 Report Share Posted August 25, 2014 Nice, it looks like I will be coming up to Raleigh regularly for work. Will let you know when I do and maybe we can meet! Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted August 26, 2014 Author Report Share Posted August 26, 2014 @Cedric: Cool beans! Quote Link to comment Share on other sites More sharing options...
Cedric Posted August 26, 2014 Report Share Posted August 26, 2014 Great, would love to learn what else you forage to consider mushrooms as a "side interest". I pick the odd berries and nuts and some plants, but never in quantities comparable to mushrooms. Quote Link to comment Share on other sites More sharing options...
ChefsWild Posted August 27, 2014 Author Report Share Posted August 27, 2014 @Cedric, I teach at the Piedmont Wildlife Center in Durham, primarily on the kitchen end, using various wild edibles we forage in class. Sarah Haggerty is the primary educator there, and she is awesome in the field and has taught me quite a lot about the kinds of wild edibles that I can turn into amazing cuisine! Right now I'm hitting fireweed (Erichtites hieracfolia), shiso, spicebush berry (it's a great seasoning), false and true nettle (awesome ravioli filling), calamus root, passion flower and fruit, unripe black walnuts for flavor tincturing, elderberries (tail end of season!) for my signature elderberry habanero BBQ sauce, American quinine (cocktail tincture), yarrow (shatter fried leaves are a spectacular garnish that tastes like potato chips), cattail, calamus and more. This isn't the best season for foraging anything but mushrooms, though. Quote Link to comment Share on other sites More sharing options...
Ccrdu Posted February 14, 2021 Report Share Posted February 14, 2021 I’m interested in learning how to forage for wild mushrooms. I’m willing to pay for someone’s time to teach me how to safely do this. Please advise- thank your! Quote Link to comment Share on other sites More sharing options...
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