Sure, the rains have been alleviating the drought and giving our cars a free wash, but they’ve also been helping mushrooms grow throughout the county. Interested in foraging? We talked with fungi expert Kevin Sadlier about where to find some species in Marin, as well as the best times to go out and what to do with your finds. Just remember: many mushrooms are poisonous. Before consuming anything foraged, consult an expert or bring your haul to the Mill Valley Public Library on the second Wednesday of the month, when the Mycological Society of Marin meets.
Chantelle
Season:
Almost year-round, with enough precipitation
Grows Near:
Fir, tan oak
Culinary Uses:
Sauté in butter with garlic and thyme.
Candy Cap
Season:
December to late January
Grows Near:
Tan Oak, pine (often near chanterelles)
Culinary Uses:
Can be dried and made into a flour or used to flavor ice cream.
Black Trumpet
Season:
January to early March
Grows Near:
Oak, mossy areas
Culinary Uses:
Adds a unique and tasty flavor o fritters.
Hedgehog
Season:
March to early April
Grows Near:
Bishop Pine
Culinary Uses:
Sauté in butter, goes well with pancetta.
Morel
Season:
April and May
Grows Near:
Mulch piles and recently burned areas
Culinary Uses:
Sauté in butter; great in soups and meat dishes.
This article originally appeared in Marin Magazine’s print edition under the headline: “Forage Forays“.
