November Mushroom Gallery

We are experiencing an abundance of mushrooms! Everywhere I look, shrooms are looking there phallic little heads from under the carpet of wet leaves; or springing from stumps; or decaying beautifully along paths.

Are we a bit concerned that honey mushrooms, a parasitic species, are everywhere we look? Yes. But we’ll take that concern with a little salt and sautee it in bacon fat for our Sunday stew. (Honey Mushroom and Chickpea Stew with Cabbage, recipe follows.)

Spider Spring is a spongy little corner of the Oregon Coastal Range. And each time it rains, layers of mycelium blossom into strange and beautiful, occasionally yummy, fungi.

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Helvella lacunosa, Fluted Black Elfin Saddle
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Ramariopsis kunzei, I think, White Coral Mushroom
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Coral Mushroom

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Puffballs
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Mushrooms scattered like stars
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Mushroom growing on a nurse log

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Birds Nest Fungus
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Fairy Rings? Beautiful anyway.
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Tiny, ghostly gray mushrooms

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These LBMs were found in the grass in huge clumps in Salem, Oregon
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Spore Prints
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Suillus luteus, Slippery Jack
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Slippery Jack
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Honey Mushrooms
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Hiding, Strofaria and a Honey
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Armillariella mellea, Honey Mushrooms
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Lactarius fragilis, Candy Cap
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Candy Cap! I finally found some!
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Candy Cap
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Candy Caps drying above the wood stove
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Honey Mushroom Chickpea Stew with Cabbage

Honey Mushroom Chickpea Stew

Soffritto:
Cut one or two pieces of bacon into a hot stew pot. When it behind to render fat, throw in mushrooms (stems removed, caps brushed and gills cleaned of all needles and soil). Cook until mushrooms release moisture and the moisture is evaporated. Add chopped onions. Cook until soft. Add fresh fennel and cumin seeds. Add 4 cloves or so of chopped garlic and a chopped jalapeno. When garlic and herbs become super fragrant, pour in a quart of broth (chicken or mushroom). Simmer for 25 minutes.

Stew:
Add a quart of water and soaked chickpeas (1 1/2 cup, dried) to the soffritto. Cook for 2 hours. Add 1/2 pound bacon (Irish or Canadian). Cook for 1 hour more. Add a small head of cabbage (or less) and cook for 1 more hour. Taste, correct seasonings. Eat it up! Yum.

October Mushroom Week! Day One: The Golden Chantrelle

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Golden Chantrelles, Oregon Coastal Range
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Gills (attached and running down stalk)
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Chicken and Chantrelle Pot Pie
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The day's catch (no more than 30% of total patch)
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Dry sautee chantrelles to retain a firm texture

The beautiful golden chantrelle peeks from undisturbed fir needles in back of our little property. What a glorious sight, to happen on a bountiful patch of golden chantrelles. The feeling, after clambering through the branches up the hill and arriving at the top where they were growing in sunny abundance, was like reading Wordsworth’s I Wandered Lonely as a Cloud.

When all at once I saw a crowd, a host of golden chantrelles.

To dry sautee chantrelles, brush gently and well. Pull out pine needles (we do this on site, over the ground.) Slice them. Put them in a skillet over medium – medium-high heat. Salt. Stir constantly. The mushrooms will give off liquid. Cook in their own juices until the juice evaporates. Add a pat of butterand cook 5 minutes more. Add garlic (or whatever, or nothing) cook 2 – 3 minutes longer, or until the Room smells so good, it knocks your socks off.

Chicken pot pie was made with sauteed mushrooms, chicken, carrots, potatoes, celery, onion & white sauce in a fresh pie crust.