It’s that time of year. I’m not a big mushroom fan, it’s the texture that gets to me rather than the rather bland taste. But that being said, they are packed with nutrients that make them a healthy choice (as long as you don’t eat the poison ones).
If you don’t like them, like I don’t, you have to think of them as a survival food. A survival skill to know how to forage for them. I find them fascinating and beautiful so it’s easy for me to get excited about them. If I can’t handle the texture, I can at least make them into a broth. And they dehydrate well for storage.
Currently there are meadow puffballs, golden chanterelles, king boletes, maitakes that I’m finding a lot of. Plus many others that aren’t necessarily edible in my area.
Climate Wary Homesteader 