In honor of the 2013 Wild Mushroom Show, hosted every October in Bellingham by the Northwest Mushroomers Association, I wanted to create a mushroom recipe. The main question in my mind was about which type of mushroom to use. The list wasn’t as long as you might imagine. While there are multitudes of edible mushroom varieties that grow wild in this area, and I love hunting for them and looking at them, I have zero skills at identifying them. I sadly crossed all wild mushrooms off my list. Continue Reading
Every year in October the Northwest Mushroomers Association (NMA) hosts a Wild Mushroom Show at Bloedel Donovan Park in Bellingham. It is a unique event, and a remarkable demonstration of the diversity of nature. It’s also really fun!
Members of the NMA gather fresh examples of as many varieties of mushrooms as possible which grow wild in our area. Tucked in with moss to help keep them moist, hundreds of mushrooms are displayed in trays. Labels identify the Latin names, common names (if any), and icons indicating edible or poisonous varieties. Continue Reading
(First published Sept. 2012)
Lobster mushrooms and I first became acquainted when I had some for lunch at a friend’s home. The son of a college friend had brought some lobster mushrooms he had foraged earlier that morning near Bellingham. I had never heard of them, but was enchanted with their bright, orange-red color–the color of a lobster shell. He prepared them by simply cutting them into pieces and sauteing them in butter. The taste and scent intrigued me further–a distinctive flavor with shellfish overtones. In short, they were a surprising revelation, and I’ve remembered them fondly since then. Continue Reading