MISSOURI GIRL EATS WEEDS

This month has been the most plentiful for mushrooms that I’ve ever seen. I’ve picked over a dozen varieties, more than I have ever picked in the same year. I’ve seen so many chanterelles, which we talked about last week, and I can’t believe they are still producing! I’ve photographed several varieties of amanitas, like the red-capped mushroom of Alice in Wonderland fame, which are beautiful and mostly toxic. And I’ve enjoyed eating some new ones, such as Meripilus sumstinei, or Black-staining polypore, a cousin to the more popular and prettier Chicken of the Woods.

So I can’t help but write about another mushroom this week! I try to write about things that are easily identified, and this is one of the most easily identified mushrooms of all, although it can be hard to see due to its excellent camouflage. It has no poisonous look-alikes. If you went looking for chanterelles last week, you may have seen these, too, as they often grow near one another. In fact, sometimes these are called Black chanterelles.

With a delicate texture and a smoky, earthy flavor akin to truffle, Black Trumpets contain ample antioxidants and minerals. But their most notable nutritional value is their high vitamin B12, which is important for energy, and maintaining the brain and nervous system.

Take a walk this week and see if you can find some of these choice mushrooms for yourself. If you find any, you’ll probably find many! Dry some for this winter—unlike some mushrooms, the flavor of Black Trumpets is actually enhanced by drying. Their earthy richness will be a wonderful additive to soups and soufflés, quiches and casseroles. They are particularly delicious paired with salmon or any white fish. They are in season until late autumn, so keep your eyes open.

If you are a Facebook user, join the new Missouri Girl Eats Weeds group for more photos, recipes, group discussions, and links to past articles. You can also ask questions or share photos of your finds with the group!