Steve arrived home from work last Friday, a briefcase in one hand and a massive Boletus edulis in the other. A smile of pure joy lit his face. “It’s time to go mushrooming.”
He handed me the mushroom, a king bolete, also known as porcino in Italy and cep in France. I weighed it: 1 pound 10 ounces. When I cut into it, the flesh was firm and pure white, untouched by worm, fly, slug, squirrel, or rot. I’d never seen anything like it. Normally, porcini this big have been heavily predated upon and are chock full of worms.
“Where’d you get this?” “Right in front of the house.” “Whataya mean, right in front of the house?” “Let me show you.” Steve brought me to a spot twenty feet from our front door.
“It’s definitely time to go mushrooming,” I said, thoughts of dinner already a distant memory. “Let’s get changed.”
Leccinum subglabripes
It’s been raining for weeks, so on went rain coats, rain pants, and waterproof hiking boots. Going mushrooming involves tromping through woods, pushing through understory, going up and down hillsides, seeking out terrain where desirable mushrooms thrive. Staying dry is key to maintaining proper enthusiasm.
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
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Rules for Gathering and Handling Wild Mushrooms
The first and most important rule for mushroom foragers is: “When in doubt, throw it out.” Do not gather mushrooms that you can’t absolutely, positively identify. Leave all unknown or questioned mushrooms alone, even if it means walking past many mushrooms of every color and shape before finding one you recognize.
1. The best way to learn about mushrooms is to have someone show you the edible species; spending time studying field guides also helps. The perfect field guide for Alaska doesn’t exist.
The books I like best are...
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
http://www.laurieconstantino.com/gathering-wild-mushrooms-in-alaska-drying-wild-mushrooms-and-5-recipes-for-wild-mushrooms/
Please click on over and visit my new site. Thank you!
Wild Mushroom Pasta Sauce
Fresh Porcini Salad with Shaved Fennel and Parmesan Cheese
Pasta with Wild Mushroom and Clam Sauce
Wild Mushroom Ragu (Pasta Sauce)
Port Duxelles
Mediterranean Cooking in Alaska has moved as of March 2011. To read this post please go to
http://www.laurieconstantino.com/gathering-wild-mushrooms-in-alaska-drying-wild-mushrooms-and-5-recipes-for-wild-mushrooms/
Please click on over and visit my new site. Thank you!
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