Fungus Among Us

We had unseasonably warm weather this trip, without a frost or hint of snow. With rain every few days, we had a perfect environment for a bumper crop of mushrooms. The range and quantity was quite remarkable. It was fun to look for and identify. A few were identified by our resident mycophile as edible and incorporated into our heroic eating marathon. 

The star of the Agaricus genus show at camp was the Honey Mushroom - identified and harvested at their prime by Harlan and enjoyed in several dishes - primarily omelets. 

Also in the "edible and consumed" category - the Chaga - growing on Birch, known for it's medicinal qualities, cut into chunks, boiled and consumed in a tea at camp and back home in San Francisco. Also highlighted in a recent Chef Gordon Ramsay "Uncharted" episode.

Herewith, in no particular order, some photos of notable fungi in the area that caught our eye (with identification left to the interested reader) ....

 

Camp Mysteries

Whither the monarch?

There are always mysteries awaiting us at the end-of-season camp closing trip.

So many questions...

Edible or not?

What is this for?

Who's hat? And why was it left on the deck in the rain?

Who broke the handle?

What is this? Who does it belong to? Do they want it back?

Why would anyone leave the green cushion out in the rain for weeks at a time?


Why would Brian risk the wrath of the Shag Security Council by continuing to melt glass in the fire pit in direct contravention to Shag bylaws?

Edible or not?

[NO PICTURE]
What happened to the second fish basket?

Some mysteries can never be solved.

Dispatch from Shag Lake: Mushrooms on parade

Clearly all the rain is having a positive effect on the local Shag 'shroom supply.

What is not clear to me from these pictures is whether the current camp residents are actually eating their fungal finds.

Big Shag Big Stout No. 11 (12?) of 12 - A day of eating and drinking and general merriment.

The end of an era?

Anticipating a day of feast and fun, we decide to start with a healthy breakfast - A big heaping bowl of Bob's Red Mill Hi Fiber Oat Bran Cereal. We were feeling very good about ourselves. Very good indeed.

A few hours later, for second breakfast...

...we had a plate of bacon and a sandwich of liver sausage and onions fried in bacon grease. Oddly, we still felt very good about ourselves.

Soon the activity began.
Chirs and Mike, our guest gourmet chefs, arrived first and took control of the kitchen.

Followed shortly by the guest of honor.

On the menu - Thai Dumplings, Pasta in Abalone, Herb and Wine Sauce and...

Emily's fruit salad with hibiscis edible pansies**

Best. Fruit. Salad. Evah.

Key ingredients for the main course:

Hand picked wild Michigan morel mushrooms.

Hand picked California red abalone.

Fresh garden herbs and spices.

Chris works on the Thai Dumplings

Final assembly

Jonah helps.

Too Too Good. Papa had more than his share.

Mike prepares the pasta sauce...
...while working under challenging conditions.

The herb wine sauce underway.

Adding the abalone.

A fitting feast to crack the last* of the Big Shag Big Stout:

The pour.

The toast.

The last sip.

I am not worthy.

A good time was had by all.

After dinner:

A campfire...

Well, more like a bonfire...

...and dessert.

*Although no one at the time of this post claims to possess any bottles of Big Shag Big Stout, the consumption of only 11 of the 12 known bottles have been documented. The mystery of the 12th bottle remains unanswered.

**After a massive letter writing campaign by reader and commenter Robyn, this post was updated to correctly identify the edible flower in Emily's fruit salad.