Despite a little snow and ice in the highest spots, met with the Sacramento Area Mushroomers and guests near Sly Park / Jenkinson Lake about an hour east of Sacramento, California, just off Highway 50. Long story short: after one move to a camping area near the lake everybody started finding fungi!

I came home with a number of Shrimp Roussela [sp?] to dehydrate and latter add to seafood sauces or soups. I also found my first ever Queen Boletes! The boletes are prized around here for texture and taste; dry saute is the method of choice or them.

On a per-weight basis mushrooms when dehydrated or cooked to reduce water, have protein / amino acids / minerals approaching some lean wild meat. Check out the USDA nutrition sites for more info.

With very little experience you can begin to identify some safe edible mushrooms in your area. Mushroom clubs and enthusiasts, many associated with institutions of higher learning are widespread. Do not eat anything unless your identification is rock-solid based on more than book knowledge!

Sounds like a lot of (tasty) fun. And good advice too.

But at the risk of hijacking ... I'm curious about the "infuse a log with spores and gather your own mushrooms" approach.

Anybody tried this? Or is it just hype/BS?

Mushrooms -- watch The Beguiled and then double check the 'shrooms For those who love mushrooms and KNOW what they're picking, go for it.

[quote=dougwalkabout]Sounds like a lot of (tasty) fun. And good advice too.

But at the risk of hijacking ... I'm curious about the "infuse a log with spores and gather your own mushrooms" approach.

Anybody tried this? Or is it just hype/BS? [/quote

Living in the self-proclaimed Mushroom Capital of the World I've learned that many of the fancy mushrooms are grown on oak logs. Given the right conditions of temperature, light and humidity you could too. Google the American Mushroom Institute.

Guess what your whole house smells like when you dehydrate Shrimp Russulas inside!