In Seaview, we have a few necessary skills to be a true local. These skills center around oysters, razor clams, salmon, crab, cranberries and mushrooms. (Note, I think chainsaws and tide tables are also on that list.) (I can add more- elk meat, steelhead, sturgeon, tuna....) This year I decided to correct my lack of mushroom knowledge.We have the perfect environment for mushrooms. Lots of moisture.
Once
I let one or two people know that I wanted to learn more- lock the doors! News travels fast! In some communities, zucchini will be found in unlocked cars- gifts from your neighbor. Here on the Long Beach Peninsula- we have mushrooms, smoked salmon, crab and cranberry gifts in the fall. We had mysterious fungi appearing at our doorstep, phone calls with offers of mushroom foraging walks, still more offers of mushrooms. But they will never tell you where to find them- as they like to say around here.... "if I told you, I would have to kill you." Mushrooms are serious stuff.I am fortunate to have mushroom experts within a block or 2. I am able to pick up some tasty fungi while on a walk and stop by to get an expert opinion about the identification, consumption and favorite recipes.
This past month we have been blessed with many mushrooms. Gifts and those grown in the immediate area. I confess I get nervous about my identification abilities- so always get verification.
Many of the restaurants have mushroom dinners, guest speakers and events during the Wild Mushroom Festival. I attended a cooking class by Cynthia Nims at The Shelburne Inn. Cynthia prepared about 8 dishes, complimented with David Campiche's narrative about mushrooms.
