Foraging for Mushrooms

The mushroom hunt that my friend G takes me on, begins with a warning – the Destroying Angel mushroom (Amanita virosa), I should not touch it under any circumstances, something about neurotoxins and death. I don’t hear the rest because my eyes are wide with both awe and honestly a little fear. Mushrooms in the wild scare me. Later at home, I read a most riveting account of a man who consumed this very mushroom and lived! Luckily we found one in the early stages, so I was able to see what it looked like. 

As we make our way through the woods, we stumble upon Chicken of the woods (Laetiporous sulphureus) growing under a log. G tells me I can take some but they would be best dehydrated at this stage (a bit more mature). We take a moment to acknowledge my first-time foraging for mushrooms. I touch a piece gingerly but realize I have to exert more pressure to break them away from the log. They smell earthy.

Two hours later because foraging for mushrooms is hard work, we are rewarded with Hen of the Woods (Grifola frondosa). I remember seeing it at one of the farm stands I frequent, only now I need not pay for it. This was beautiful sautéed in a pan with shallots and a little oil. 

Then this past season, I found my first puffball mushroom (Calvatia gigantea) growing under a lilac tree. I recognized it but I triple checked with G to be absolutely sure. It was in such a beautiful state, oh the joy!  But dehydrating this one was quite the experience. 

Armed with all these mushroom powders that I had first dehydrated and then ground, I wondered if I could create a mushroom sauce and what flavors that might produce. 

Foraged Mushroom Cream Sauce

This recipe is based on approximations. I would urge you to taste as you cook so that it suits your taste. It can also be adjusted to suit vegetarian and vegan diets with the omission of dairy of course. 

INGREDIENTS

  • About a heaped tablespoon of dehydrated mushroom powders: Chicken of the Woods, Hen of the Woods, Puffball Mushroom, Black Staining Polypore
  • 1 Shallot diced
  • 3 Garlic cloves minced or grated
  • 2-4 tablespoons Butter (or more if needed)
  • Broth (any kind you like, I used bone broth) 
  • Heavy Cream
  • About 1/4 tsp dried Spicebush berries
  • About a pinch of Freshly ground cinnamon
  • 1/2 tsp to 1 tsp Freshly ground black pepper
  • A sprig of rosemary 

METHOD

  • The mushrooms were dehydrated until devoid of any form of moisture and ground into a powder using a high speed blender. It is important to note that the sauce will contain some texture when the mushroom powders are rehydrated which really does add complexity to the sauce in my opinion. I do enjoy a textural contrasts. 
  • In a heated pan add your butter and brown this carefully.Then add your shallots and cook until translucent.
  • Add your mushroom powders (and herbs if using), taking care to stir so that they do not burn. At this stage you can add a bit of broth, just enough to ensure that your mushroom powders are cooked through. It helps enhance the flavor. 
  • Once you taste the mushroom mixture and it is to your liking, finish with some butter and heavy cream.

Plated: Sauce served over roasted Japanese sweet potato*, Delmonico steak and garnished with thyme
* The Japanese sweet potato is closest in taste to one of the varietals eaten in Kenya.