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16 responses to “Spring Porcini Hunting”

  1. Josh

    Cool! I thought the morels smelled like fresh trout, too. By the way, how long do they keep in a brown paper bag in the fridge? I ate half of them just sauteed, to prove to my wife that they won’t kill us. Dang but they are good! I’ve still got a few left from our trip – are they already gone?

    As for the porcini, I have one question, too: What about the poor Smurfs? Where are they going to live now?

  2. Laura

    “Mushrumps”! What an awesome word. And also on words, I do enjoy that you use “interwebs.”
    Lovely photos of those other fungi, and the salad photo just sparkles.

  3. Holly Heyser

    Josh, we left plenty of mushrooms for Smurfette and her male harem. It’s entirely certain that a lot of good ones escaped our probing eyes.

    And Laura, thanks re the photos! There were so many beautiful fungi to catch the eye out there.

  4. J.R. Young

    Those brown mushrooms almost look like candy caps, but so often gilled mushrooms like that can have 3 or 4 look-a-likes. Glad to hear you had a good trip, did you get your sausage from Salumi?

    I missed my annual trip to WA this year to hunt for morels so it’s nice to see someone getting them.

  5. Paula

    Does anything poisonous look like a porcini? Thanks for showing the underside of the cap- no gills. I’m guessing I won’t be anywhere I can find a porcini, but I want to be ready just in case I am!

  6. Irene Saiger

    Just returned from a weekend in Ojai and had the MOST amazing pasta with porcini mushrooms and a touch of cream at the Ojai Valley Inn. Gotta go buy some. Great Blog!!

    Irene

  7. Tina

    Well, I haven’t tried mushroom hunting here in PA, but the yellow violets you found apparently also grow here. About a month ago, I was on a hiking trip at a nearby state park (Ricketts Glen, near Benton PA) and found what appears to be the same variety growing along the “Falls Trail” in the park. I’d never seen them before in all of my travels.

  8. Jan

    This was so fun to read – thanks so much for your documentation of mushroom foraging! I’m a big mushroom fan and like to use porcini salt when I am in a pinch and don’t have fresh ones. I am adding Mushroom hunting to my to-do list!

  9. Alan

    Awesome Fun.

    I can smell the duff right now. That resinous pine flavor. I love the sticky dirt on your hands after a good day mushroom cleaning.

    On another note. I went out and got some Horseneck clams the other day with
    Georgia Pellegrini. We did quite well. There is another tide coming in July if you want to try it out.

    Glad you had a successful forage. Off to the Sierras Saturday to seek the Morel and Porcini. As well as some tasty trout for the grill.

  10. Lang

    Good times indeed! Now you & Holly need to put aside time for a fall shroom weekend. What I love about spring porcini in particular (besides the eats) is that its pursuit puts you in some beautiful territory on the dry side of the mountains just when you need that sunshine the most, after a long winter of dreaming about mushrooms. Looking forward to the next installment and your porcini creations.

    Cheers,
    Lang

  11. JoAnn

    Greetings from the dry side of the Forgotten Corner, well usually dry we’ve been having a very wet spring. Enjoy both your blogs. We found tons of porcini at the spring foray at Priest Lake that the Spokane Mushroom Club sponsors (this year May 14 -16). Now the shaggy manes and Agaricus bitorquis(Urban Agaricus) are out in great numbers. Had a delicious meal of the Agaricus topped with cream cheese, artichoke and parmesian cheese yesterday. Didn’t realize you could eat them raw, when we take people out on forays we usually play it safe and to always cook wild mushrooms. JoAnn

  12. Cork Graham

    Hey, Hank —

    Great to see you and Lang in the field together in Holly’s great photos: and in such evidently GREAT Western Washington weather! I’m going to have to re-read Lang’s book that I reviewed last year: truly a great tome on foraging.

    Looking to get some boletes later this year up where I’ll be black bear hunting with a French-Basque friend who moved up by the Oregon border. As he likes to call them “Bol-eh” in the proper French, or “Tete Noir”: Funny that they’d be called that with such baked bread brown-colored top.

    As for hunting those “little pigs’ with some Swiss-Italians buddies in the Sonoma Wine Country, I’m a bit cautious, having had a slight case of the runs when they were made into a mushroom soup…

    Looking forward to matching morels with fresh pan-fried rainbow trout!

    Cheers,
    Cork

  13. Leah

    Are these yellow violets you mention also called Buttercups? They grow everywhere in Eastern Washington.

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