A Mushroom Photography Field Trip

Getting down in the dirt.

Last weekend, I joined the Puget Sound Mycological Society (PSMS) for their annual Ben Woo Foray. Like last year’s event, it was held at a camp just northeast of Mount Rainier. But unlike last year, there weren’t many mushrooms to be found. There simply hadn’t been enough rain over the summer.

Chanterelle Mushroom
Here’s a golden chanterelle mushroom coming out of the duff. (They’re white where I find them on the east side of the Cascades.) After photographing this one, I cut it off and put it in my sweatshirt hood to take home. (I didn’t have a basket with me!)

But it wasn’t a complete bust. I managed to get enough chanterelles for a few breakfasts; I’ll finish the last of them this morning. And I’d signed up for the photography session, so that gave me a different purpose on Saturday afternoon.

There were about 20 of us in the group of photographers that set out to find and photograph mushrooms. We started with an extremely basic discussion of photography with topics that included shutter speed, aperture, and depth of field. Paul, the leader, also discussed the usefulness of reflectors to bring light into dark areas under a mushroom. I had one of my reflectors with me, but it was way too big to be useful for this kind of photography. (I know I have a small one somewhere; sure wish I could find it!)

He showed us some really nice and very artistic photos done by a member of the PSMS. If you can imagine framing a photo of a mushroom, these were the kinds of photos you’d frame. I found them inspirational — in other words, they inspired me to create good images.

I also learned about one of the drawbacks to my sturdy Manfroto tripod: the center column makes it impossible to get the tripod head very close to the ground, despite the fact that the legs can be released beyond their normal stopping point. This would make photographing mushrooms with the tripod a bit more challenging, unless I wanted to shoot down at them (which I usually didn’t). Of course, a tripod really is necessary due to the low-light conditions in the shady, wooded areas where mushrooms like to grow.

Then we went out to a predetermined place and hunted about for mushrooms.

As anyone who knows me well might expect, I didn’t stay with the group. In fact, I lost them twice. We didn’t walk very far and although I didn’t have GPS tracking turned on (via GaiaGPS, which I can’t say enough nice things about), I wasn’t in any danger of getting lost in the woods. Having my camera and tripod set up and ready to go really helped me focus (no pun intended) on photography as an activity. Also helpful: wearing the rain pants I’d bought on my way to the foray when I made a stop in Yakima. It was a real pleasure to kneel down on wet earth and not get up with soaking wet knees.

Most of the mushrooms I shot were very tiny and growing slightly above the ground nearby. That made it possible for me to set up the tripod and camera in a hole so I was nearly level with the subject. My goal, in most cases, was to highlight the mushroom(s) by focusing on them and letting the background go out of focus.

Tiny Mushrooms
Some tiny mushrooms along the trail. None of these were more than 2 inches tall. They were growing out of moss and yes, those are fir needles around them.

More Tiny Mushrooms
And more tiny mushrooms. I think I succeeded in getting that one mushroom in decent focus, but the white piece of lichen nearby creates a bad distraction.

For the shoot, I used my “go to” lens, an AF-S Nikkor 16-85mm ƒ3.5-5.6, which was one of the three I had with me. I did not have any fixed focal length lenses with me. This turned out to be the best lens (I had) for the job since I couldn’t get my big tripod anywhere near the mushrooms. In most cases, I had to zoom in to 85mm to get the closeups I wanted. I tried my 70-300 lens to see if I could get even closer shots, but was set up too close to get the mushrooms in focus. The forest isn’t a tripod-friendly place and it seemed silly to set up 10 feet away from mushrooms sometimes only 2 inches tall.

I don’t have a macro lens. This is something I need to remedy one of these days because super close shots would be nice — although I suspect that a really close look at some of the edibles I pick might make me less likely to want to eat them. (Think bugs.)

Anyway, here are a few of my shots from the trip. Are any of them worthy of being framed and hung? I doubt it. But it was good to get out with my camera and a mission again.

Many Mushrooms
Another photographer and I saw these mushrooms at about the same time. She shot them from the left; I shot them straight on. Fortunately, they were growing at the base of a tree and I was able to get down into a hole in front of them. I think I could have done a better job focusing on the big one. And maybe some shade on the scene to avoid the glare? Experimentation is part of the learning process.

Coral Mushroom
This is a coral mushroom — a beautiful specimen larger than a man’s fist — and it is edible. I didn’t find it so I didn’t get to take it home.

Chanterelles
The leader of the group found two small and partially crushed chanterelles right along the roadside. But what he missed is this one and the slightly smaller one behind it. I had to lay prone on the ground with my camera in my hands to get this shot — and it isn’t even very good. Can you see the second mushroom to the right, out of focus? After everyone shot these mushrooms, I cut them off and took them with me.

The First Mushroom Hunt of Autumn 2016

Limited success and a bunch of new mushrooming resources.

Cooler weather is upon us and that means the chanterelle mushrooms are coming into season.

Last Friday morning I went out for a hike/mushroom hunt with my hiking friend, Sue. Sue knows all kinds of things about plants and animals and even rocks, so going on a hike with her is a great learning experience. And although she doesn’t eat mushrooms, her husband does and she’s always game to go hunting with me.

The Hike

We chose a trail we both like up Icicle Creek beyond Leavenworth, WA. It’s a bit of a drive — about 50 miles from my home, including more than 10 on gravel. Another mushrooming friend of mine claimed she’d found chanterelles right on the trail. I was doubtful and I think Sue was, too. So as we hiked, we took occasional forays into the forest on one side of the trail or the other, right where we thought chanterelles might grow. I did find a very nice coral-type fungus that we believe is edible; I took it with me to examine more closely later.

Then it happened: Sue found a golden chanterelle mushroom growing right alongside the trail. While she harvested it, I combed the area looking for more. She joined me. We came up empty.

I should mention here that chanterelles are pretty easy to identify. They normally have sort of misshapen caps and the gills on the underside are more like ridges or wrinkles than regular mushroom gills. They normally extend down the mushroom’s stem. You can find photos on WikiMedia. There are some “false” chanterelles and a similar looking poisonous variety called Jack O’Lantern, but it’s pretty easy to distinguish these from real chanterelles, which are prized as tasty mushrooms. If you’re interested in hunting for chanterelles, study up first and make sure you know what you’re looking for and where you might find them.

We got to a point in the trail where we were within a quarter mile of a place I’d found chanterelles the previous year and took a little detour to check it out. I walked us over to where I found them and we searched the ground. It seemed too dry. I gave up quickly and moved off to another nearby spot, but Sue stuck with it. Soon she called out “I found one!”

I hurried back. She pointed it out and I took a photo. Then we saw one nearby that was just poking out of the forest duff.

And that’s when I started seeing little mounds all over the place. Lots of young chanterelles just popping out of the ground.

Young Chanterelle
A young chanterelle mushroom, just poking out of the ground.

I used my new pocketknife — I bought one with a bright orange handle so I wouldn’t lose it while mushroom hunting — to dig a few out and put them in my bag. They were all a yellowish white color with a relatively regular looking cap. I showed one to Sue and she confirmed that they were chanterelles.

We continued to hunt in that area before getting back on the trail. Sue found some other mushrooms in various stages of decay — russulas. None of them were worth keeping, even if they were of edible varieties.

We finished our hike and headed home, stopping in Leavenworth for lunch and to buy smoked meats (Cured), wine (Ryan Patrick), and cheese (Cheesemonger).

Uncertainty

If there’s a golden rule to hunting for edible mushrooms, it’s this: never eat a mushroom you find unless you are certain that it’s edible.

side of mushroom

top of mushroom

mushroom gills

inside mushroom
Several views of one of the mushrooms I harvested on Friday. When trying to get help with identification, it’s important to show as much detail as possible.

When I got home, I took a closer look at the five chanterelles I’d found. They were all smaller and much more “perfect” looking than any chanterelle I’d ever seen. What if Sue was wrong? What if they weren’t chanterelles and I ate them?

I combed through my mushroom books. None of the pictures matched what I had. I started to write Sue a warning email.

I posted some photos on Facebook, trying to see if any of my friends could advise me. Then I looked for and found three different mushroom identification groups on Facebook and signed up for each of them. I couldn’t post photos until I was approved for membership, though.

Then, as usual, I got sidetracked by something else and didn’t give it another thought until morning.

On Saturday morning, I was thinking about a chanterelle mushroom omelet. So I took my morning coffee to the computer and began searching the internet. I knew there was something called a false chanterelle, and I looked it up. That’s where I learned that false chanterelles have normal fin-like gills while real chanterelles have the wrinkle- or ridge-like gills. There was another chanterelle look-alike called a jack o’lantern that was definitely poisonous, but what I’d picked had very little in common with that. (Keep in mind that although I’m linking primarily to Wikipedia articles here, I consulted many sources.)

I finished the email to Sue and sent it. Then I kept researching. I wanted so badly to eat my mushrooms but I didn’t want to get sick. I’d been approved for all three mushroom identification groups on Facebook so I took and sent photos, including the ones you see here. I kept researching while I waited to hear back.

Around that time, I found a trio of photos on the Mushroom Forager website’s page about Hedgehog Mushrooms. It illustrated three similar mushrooms. The middle photo was almost identical to what I had.

Mushroom Gills
This image, which can be found at The Mushroom Forager website, helped convince me I had chanterelles.

I started cutting up my chanterelles for an omelet.

Then I checked back with Facebook. The mushroom identification group members were starting to chime in. The first few were pretty sure that it wasn’t chanterelles. I put the mushrooms away in a container in the fridge and had an omelet without mushrooms.

Throughout the day, more responses trickled in. And this is where the group dynamics really come into play. Some were sure that they weren’t chanterelles. Some were sure that they were. So I really wasn’t any better off than I’d been before consulting the groups.

Finally, late in the day, some folks who obviously knew a lot about mushrooms started responding. They identified the type of chanterelle with its genius and species: cantharellus subalbidus. While some group members argued with them, they were firm. They provided additional information about the area in which they grow: old growth forests like the one I’d been in. One even provided a link to a page that illustrated it.

I should mention here that of the three groups I joined, the Mushroom Identification Page group seemed to have the most knowledgeable participants, although none of them were free of people who offered incorrect information based on limited facts. (I really need to do a blog post about Facebook group dynamics.)

I should mention that by this time, Sue had also responded to my email. She was certain it was a cantharellus subalbidus, too. She has some resources where she looked them up. I guess she didn’t want to poison her husband!

Feasting on My Find

That evening, I sautéed some thinly sliced veal and prepared a chanterelle cream sauce for it. I had it with a side of fresh steamed green beans from my garden and glass of sauvignon blanc. Delicious.

I finished up the mushrooms the next day by cooking them into an omelet with some scallions and buckboard bacon. Very tasty.

This was my fourth mushroom hunting trip and the second for chanterelles. (I hunted twice for morels this spring.) I marked the GPS coordinates for my find and plan to return this week. Although it hasn’t rained, I’m hoping that cool, shady area of the forest is damp enough for the chanterelles to grow.

I really enjoy collecting my own food, whether it’s foraging in the forest for seasonal mushrooms, gleaning from an orchard after harvest, tending my own garden, or collecting eggs from my chickens. There’s something very special about having that kind of connection with your food.

But best of all, you can’t beat it for freshness.

Easy Pizza Dough

You can make your own pizza at home.

Pizza
Homemade pizza with morel mushrooms, leeks, minced garlic, cheese, and an egg.

Last week, after a successful morel mushroom hunt, I went in search of recipes for morel mushrooms. Along the way, I found a recipe on Saveur’s website for Pizza with Ramps, Morels, and Eggs. I made the pizza on Thursday, substituting leeks and minced garlic for the ramps, which were not available locally. (Note to self: plant garlic this autumn.) It was delicious. But the thing that impressed me most was how easy it was to make that pizza dough.

A few people who saw my photo of the pizza on Facebook asked whether I’d made the crust from scratch. I did. Here’s my version of just the pizza dough recipe. I found some problems with Saveur’s recipe as published and have made changes accordingly here.

Ingredients:

  • 3/4 cup water, heated to 115°F. I heat the water in the microwave, although I suspect my tap water would come out hot enough. Use a thermometer to check it. Too cold and the yeast won’t activate. Too hot and the yeast could die.
  • 1 packet (or 2-1/4 tsps) active dry yeast. I buy yeast in a jar so I measure it out.
  • 1/2 tsp sugar. Sugar feeds the yeast. Do not omit it.
  • 1-3/4 to 2 cups flour. The recipe called for 1-3/4 cups, but I needed more to make a dough that could be handled. You’ll also need some for dusting a work surface.
  • 1/2 tsp salt.
  • Olive oil.

Instructions:

  1. In the bowl of a stand mixer fitted with a dough hook, combine water, yeast, and sugar. Let sit until foamy, approximately 10 minutes.
  2. Add 1-3/4 cup flour and salt and mix on medium speed until dough forms. Add additional flour if necessary to stiffen up the dough until it’s still very soft but workable. I added at least 2 tablespoons more.
  3. Increase speed to medium-high and knead for about 5 minutes.
  4. Use olive oil to lightly coat a clean bowl. Transfer dough to oiled bowl and turn to coat dough with oil. (The Saveur recipe skipped this step; as a result, the dough stuck to the plastic wrap. If you prefer, you can skip the oil and dust the dough with flour to prevent sticking.)
  5. Cover dough with plastic wrap and set in a warm place to rise for 30 minutes. My oven has a “Proof” function so I used it.
  6. While you’re waiting for the dough, prepare the topping(s) for your pizza.
  7. Remove the dough from the bowl and move it to a lightly floured workspace. (This is one of the reasons I love having granite countertops.)
  8. Split the dough into the number of pizzas you want. This recipe should make 2 8-inch pizzas, but there’s no reason why you can’t divide it into 3 or even 4 or leave it as one large pizza.
  9. Work each piece of dough into a flattened shape about 3/4 inches thick. While the original recipe uses the word “roll” and I used a rolling pin for the first of two pizzas, I used my hands for the second one.
  10. Place the dough on a piece of parchment paper on a flat pan.
  11. If desired, brush each pizza with olive oil. Then top with desired toppings.
  12. Bake at 450°F for 15 to 20 minutes or until golden brown.

One of my favorite pizza toppings is eggplant sautéed with garlic and olive oil and then topped with goat cheese crumbles. Morels and leeks with garlic and butter (from the Saveur recipe linked above) wasn’t bad either.

The best thing about this recipe: it’s quick. You can go from a pile of ingredients to finished pizzas in less than an hour. And it tastes good, too.