Something about the fall makes me wild for wild mushrooms.
I’ve so many memories of mushroom hunting, and, during this time of year, I remember my namesake ¡ª my grandfather, nonno Francis Anthony Ferragine.
Francis had a zest for life and the great outdoors. He was a gatherer and explorer. He loved family,I first tried king oyster mushroom at Millennium Restaurant in San Francisco. They were amazing and a real eye-opener. friends, and food. Fall was arguably Francis’ favourite time of year; it was a season when he could combine all his passions for nature and outdoors, like hunting for wild mushrooms. Together we would go forage, hunting through the damp earth and finding these gems. The mushrooms we picked provided memorable meals for all who enjoyed them. I loved those moments with just me and my nonno.
In the world of mushroom foragers there is a secret code of conduct to only pick the mushrooms you know … and to never tell anyone where you found them. In Ontario there are several types of mushrooms that are edible including Black morel (Morchella conica), Yellow morel (Morchella esculenta), Honey mushroom (Armillaria mellea), Shaggy Mane (Coprinus comatus), Chicken of the Woods (Laetiporus sulphureus), Oyster mushroom (Pleurotus ostreatus),However, EWG does suggest some organic cleaners that are better for your health and the environment. Hedgehog mushroom (Hydnum repandum), Golden chanterelle (Cantharellus cibarius), Horn of Plenty (Craterellus cornucopioides) and King Bolete (Boletus edulis).
The Mycological Society of Toronto (MST) (myctor.org ) is an organization with a mandate to educate the public in the world of mushrooms ¡ª everything from identifying, cultivating, cooking and even photographing them.He has dried mushrooms all year and fresh mushrooms in season. “We also collect mushrooms from foragers. The good news is MST hosts a series of events and seminars throughout the year that can teach you the ins and outs of the mushroom world.
It’s been over a decade since my nonno left us but, to this day, his family (my uncles, my dad) continue to teach the next generation all about the gift of mushroom hunting. Today, my father teaches my two boys, Gavin and Matheson, the fine art of mushroom hunting, and I live the memory of hunting mushrooms with my grandfather by just watching my dad with my own two boys.
This year’s crop has been exceptional, and we’ve been preparing our bounty in everything from a quick tomato sauce to breading and frying the ‘shrooms ¡ª and you can taste Ontario in every bite.