Monthly Archives: December 2015

Mushroom hunting in Point Reyes!

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Showing off the beautiful purple Laccaria amethysteo-occidentalis mushrooms! Photo by Akiko Carver.

In the last few weeks it has FINALLY started raining in California! Huzzah! That means I can start posting pictures of my local mushroom hunting adventures rather than having all my mushroom hunting pictures come from Oregon. My advisor, Tom, my lab mate, Akiko, and my co-GSI (graduate student instructor), Vince, and I went out mushroom hunting in Point Reyes National Seashore last week to collect mushrooms for the California Mushrooms final.

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The ground carpeted with Pholiota velaglutinosa

The ground was absolutely COVERED in mushrooms. I don’t think I’ve ever seen such an abundance of mushrooms in a single location before. There were huge swaths of ground covered in Pholiota velaglutinosa. This is what it looks like up close!

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Pholiota velaglutinosa. Photo courtest of Vince Wu.

This would have been a good spot to study fungal competition because there were huge areas of ground covered in Pholiota and then right next to it were mountains of Gymnopilus, another wood decay species, but there was very little intermixing between the species.

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Ground covered in Gymnopilus, another wood decay mushroom

These are all wood decay mushrooms competing with each other for the wood chips that were covering the ground next to where they had obviously done some recent tree felling and wood chipping. Interspersed with the Pholiota and Gymnopilus were huge swaths of Hygrophoropsis auriantiaca.

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Hygrophoropsis auriantiaca

These mushrooms can be super sneaky because they are known as the false chanterelle. From afar they can trick you and you get excited thinking they are chanterelles, but they you pick them and see that they have gills instead of dull ridges and are usually much brighter orange and have inrolled margins. What do you think, did it trick you?

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Hygrophoropsis auriantiaca, AKA the false chanterelle. Did it trick you? Photo by Vince Wu

After tromping through the wood chips and glorying in the masses of wood decay (and unfortunately unedible) mushrooms, we left to the oak forests in search of ectomycorrhizal fungi. We came across some beautiful Laccaria amethysteo-occidentalis which are in mutualistic relationships with the oak and pine trees in Point Reyes.

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Laccaria amethysteo-occidentalis Photo by Akiko Carver

While these mushrooms are technically edible I personally have never eaten them before. I just love to admire them for their beauty. Look how purple!!!

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We found tons of little mushroom treasures! Here is my tackle box that I use to protect the smaller and more delicate mushrooms while we are tromping around. Can you recognize any of these species in this box?

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Tackle box filled with dainty mushroom treasures

While hiking around we stumbled upon perhaps the most exciting find of the day – a veritable forest of Amanita muscaria!

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Forest of Amanita muscarias! Photo by Akiko Carver

These are the typical fairy tale mushrooms famous from Mario Kart and for giving Alice her trippy experience in Wonderland. They are also stunningly beautiful.

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Amanita muscaria. Photo by Vince Wu

We pretty much couldn’t contain ourselves from the excitement of finding so many beautiful mushrooms. Here is my co-GSI vince doing his best Gollum impression.

Vince doing his best gollum impression

Vince doing his best gollum impression

Luckily my lab mate Akiko is also a talented artist and came up with some creative photography ideas. Thanks Akiko Carver  – this probably should be an ad for Berkeley mycology, no?

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Should I be the new face of Berkeley mycology? Photo by Akiko Carver

We really had fun with Amanita muscaria photography. I wouldn’t recommend eating them raw unless you want to vomit, hallucinate, and have terrible diarrhea and stomach pains, but aren’t they beautiful??? I did actually eat them at David Arora’s house, but there is a fancy detoxifying process that involves boiling them in water for 7 minutes, dumping the water, boiling again for 7 minutes, then dumping the water again, before you can cook and eat them.

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Amanita muscaria art courtesy of Akiko Carver

We were seriously so excited to find so many beautiful mushrooms that we were all pretty much buzzing from a mushroom high. Mushroom hunting is so fun! Bolstered by the exciting forest of Amanita muscaria find, Akiko and Vince were adventurous enough that they were willing to climb this steep hill in search of more mushrooms. See kids – we worked hard to collect mushrooms for your exam!

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My co-GSI Vince and my lab mate Akiko trampling up a steep ravine in search of mushrooms

While we did not find any prized edibles, we still had a lot of fun collecting mushrooms in Point Reyes, and we found a lot of interesting mushrooms for the California Mushrooms final. Hopefully the students agreed! Thanks to Akiko and Vince for help with the mushroom photography and for wonderful mushroom hunting companionship :)

Rich porcini gravy

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This post is dedicated to the beautiful king bolete Boletus edulis. We found a few gorgeous young specimens while crawling through the bramble in the Oregon dunes.

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In my previous post about the Queen bolete I mentioned that you can identify boletes beause they have brown bun shaped caps, tubes instead of gills, and fine reticulation on the upper part of their stems. They are super buttery and delicious and add an amazing flavor to any creamy dish.

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Below is another recipe courtesy of my mycology buddy Roo! Roo made a delicious vegetarian porcini gravy to serve on top of biscuits and mashed potatoes at a dinner party.

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Luckily, the porcinis were amazingly maggot free! They were small but we were lucky and got them nice and young before they had time to attract bugs. Roo chopped them to a nice even dice and set them in a bowl. The first step of the gravy is to chop up an onion and a bunch of garlic.

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Then you sauté it in A LOT of butter.

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Once the onions and garlic are starting to brown add the mushrooms.

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OMG yum this looks so good! I want this in my mouth now!

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At this point add a handful of flour.

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Stir it up with the flour for a while until the flour finely coats the ingredients.
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Then start slowly adding in vegetable stock letting it incorporate little by little as you stir so the gravy does not get clumpy.

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Add the broth slowly and keep stirring for a few minutes.

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Add broth until the gravy reaches the desired consistency. Then let it simmer on the stove for 20-30 minutes to let the flavors develop.

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This potluck was amazing and had so many delicious foods! Here is my plate loaded up with goodies with the porcini gravy covering my mashed potatoes! Yum!

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Ingredients:

  • porcinis – as many as you can find!
  • 1 onion
  • 5 garlic cloves
  • half a stick of butter
  • handful of flour
  • 1 pint vegetable broth

Sauté 1 onion and 5 garlic cloves in half a stick of butter, then add the porcinis and sauté until they released their juices. Then add a handful of flour to make a roux, and brown the flour (add more butter if needed). Then slowly added about a pint of vegetable broth, stirring in each addition thoroughly. Then just let it simmer for ~30 min or so, to let the flavors blend. Thanks to Roo for the recipe and professional photographer Brian Jones for most of the cooking photos!