Beautiful black morels

So several years ago I got really interested in wild mushrooms.  I was on a camping trip with some friend and after too much Dr Pepper I wandered in to the woods for some privacy and saw some beautiful mushrooms growing out of a log.  They looked just like oyster mushrooms I had purchased at a store before and after a lot of reading (fortunately I had cell service where I was) I determined they were oysters.  We cooked them up in some butter over an open fire and they were delicious.

Four pounds of wild oyster mushrooms from an aspen log

From that trip an addict was born.  I began studying and learning all I could about wild edible mushrooms (and other wild edibles, but only the delicious kinds).  A few years later after I had learned some more I decided I would try my hand at the local farmers market.  One problem, the state of Utah Agriculture Department (who regulates these things) didn’t have a way for someone to sell wild mushrooms.  So with a little work and gentle persuasion (not sure if it was gentle or not) I convinced them to get me certified through the local University’s Mycologist (mushroom scientist, it’s a real thing I promise).  My wife and I became the first certified wild mushroom vendors in the state of Utah, that is our one claim to fame.   Here is a video a local health food show made about my mushrooms.

So we still pick them and sell them when we can, but we pick more for our enjoyment than anything, and as I sit here writing this post on a cold February night I can’t help but get excited for the April and May flushes of morels, and the August Porcinis, and September Chanterelles all of which I’m sure will make their own posts in their own seasons.  Alas I am left to wish for fresh mushrooms and not just the Costco Creminis which I will enjoy until then.

Porcinis of every size

I’ll follow-up with some mushroom recipes soon, what else would you expect from the Mushroom Man?