It’s ridiculous but it’s been such a busy summer that I hadn’t found time for foraging mushrooms in the forest this year until last Saturday 12th October. We took advantage of our helper Aleksandra Domańska from Sweden / Poland to harvest the ridiculous amounts of winter chanterelles / traktkantarell Craterellus tubaeformis in the forest at the moment. The first we picked were frozen but it became warmer as the day progressed. We returned to our car pool vehicle after several hours with 24kg of fungi, mostly winter chanterelles but also with a good number chantarelles / kantarell. two types of hedgehog fungi / piggsopp, one sheep polypore / sauesopp (Albatrellus ovinus), one cep / steinsopp and a few yellowfoot / gul trompetsopp (Craterellus lutescens). Some of the pictures in the forest were taken by Cathrine Kramer from The Center of Genomic Gastronomy who has been filming my autumn activities for a couple of days.
Tag Archives: piggsopp
Forest bounty
Spending so much time in the 3 gardens I look after – The Edible Garden; The World and Demonstration Gardens at Væres Venner Community Garden and the Allium Garden Chicago at the Ringve Botanical Gardens in Trondheim – I don’t get into the surrounding forest so often. Yesterday, we had a fantastic day foraging fungi in the forest nearby in Malvik and the forest shared with us and these will mostly be dried. The following edibles were picked:
Winter chanterelle / traktkantarell (grows in damp mossy locations in the forest)
Gul trompetsopp / yellow foot (on the edge of bogs)
Chantarelle / Kantarell – a bit late for this, but we nevertheless found a few patches
Rødgul piggsopp / terracotta hedgehog
Piggsopp / hedgehog fungus (Hydnum rufescens)
Sochan tops Mediterranean style
Thanks to Alan Bergo (@foragerchef) for reminding me to try sochan tops. This is Rudbeckia laciniata (cut-leafed coneflower) which in the double form is one of the most popular garden ornamentals here in Norway over the last 100 years and a plant that has been commercialised as a farm vegetable over recent years in Korea. I’d previously only eaten the spring shoots, but I was equally impressed by the tops which I used simply cooked with onion, garlic and yellow zucchini from the garden, various fungi picked in the woods (saffron milkcap/matriske; hedgehog fungus / piggsopp and chantarelles / kantarell) and scrambled with eggs with a little chilim added (a classic way for preparing wild edibles in the Mediterranean countries. See the pictures below.
See other posts on this great vegetable which was introduced to me in one of Samuel Thayer’s books:
Appalachian Greens
Cherokee Pizza
Fungal abundance
The forest is now full of edible fungi, witness today’s haul of mostly chantarelles, winter chantarelle, hedgehog fungi (two species) and puffballs (Norw: kantarell, traktkantarell, lys- og rødgule-piggsopp og røyksopp)
Walk and forage to Tripynten
Please let me know if you can ID any of the fungi!
Long cycle forage to the shops
Fungi 26th August 2016
Barl-ryotto
Parsley, coriander, golpar (Heracleum maximum seed spice), 3 types of pea, baby carrots and broad beans, red mitsuba, 3 types of chicory, common sow thistle (Sonchus), saffron milk caps (matriske), hedgehog fungus (piggsopp), chanterelle (kantarell), Russula spp. , garlic, chili, nettle (variegated), swiss chard (mangold) and Allium nutans…
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