Mushrooms have a mysterious aura about them — some are considered expensive delicacies and others are poisonous enough to kill you. Unless you’re a seasoned gatherer and connoisseur, gathering your own for cooking is not advisable due to the subtle differences, which can be difficult to distinguish unless you really know what you’re looking for. But those that know the right locations, varieties and signs of quality are able to enjoy these gems gathered straight from the ground.
A beautiful collection of porcini found in the Sierra Nevadas.
For me, mushrooms have always been a fascinating and fun subject. Having spent my summers in the Russian countryside, most days would involve foraging in nearby forests looking for these special gems hidden among pine needles and grass. I always liken mushroom foraging to an Easter egg hunt. They are little surprises which tend to arise in generally known areas, but they always surprise you with the exact corner in which they choose to sprout up. Training your eye to spot the yellows, reds and browns among the forests’ patterned floor is a skill which feels like activating a super power. And when you finally find one, it feels like a personal gift from nature, as well as a great personal achievement.
You shout about your success to your companions through the trees, and some run over to see your uncovered treasure. As soon as everyone has had a chance to admire the beauty of your mushroom (and yes, it is considered yours if you find it, you can name it if you want), you may need to exert some effort to get it fully out of the soil and place it in your bag. The smells of the earth and the mushroom itself will intermix with the aromas of the forest around you, often damp with dew or rain, offering a deeply immersive experience.
Of course there is a hierarchy of value when it comes to mushrooms. Among the top varieties commonly found in California forests are the cauliflower mushrooms, porcini and lion’s mane, to name a few. Lower on the tier, but no less delicious, are chanterelles, varieties of russula and pig ear mushrooms. I would say that these classifications are purely based on the rarity of finding such species, not necessarily flavor or texture.
One of the most common mushrooms portrayed in the media – the amanita. But beware, it is very poisonous!
The cauliflower mushroom, for example, comes in at a cost of $100 per pound, so it will likely be mainly purchased by mushroom connoisseurs. Lion’s mane is often sold at local farmers markets (at around $16 per pound), so you have the chance of trying it for yourself without having to forage!
Recently, the health benefits of mushrooms have started to become more popularly advertised and discussed in the media. Upon a visit to Whole Foods, you can find GT’s Alive Ancient Mushroom Elixir made with chaga, reishi and turkey tail mushroom, boasting abilities to enhance immunity, reduce inflammation and improve stamina. Of course there are multiple supplements available on the market promising immune system support, improved adaptation to stress factors and promoted gastrointestinal health. These statements have not been approved by the FDA however, so if you are planning on investing in some for yourself, be cautious in your research and sourcing. Studies have also found that mushrooms can decrease the risk of cancer and protect brain health. Mushrooms also naturally absorb Vitamin D, so consuming them can help you meet your body’s needs for this vitamin.
While not edible, these little mushrooms can be appreciated for their color and the decoration they bring to the log on which they grow.
Most importantly, though, is how tasty mushrooms can be. The methods of preparation are infinite; from sauteeing to making soup, mushrooms are an extremely versatile ingredient. Perhaps you’ve tried a mushroom risotto before, which is often prepared with porcini mushrooms, originally hailing from northern Italy. Or maybe you’ve had creamy mushroom soup, which is made with cremini or button mushrooms and originating in France. Mushrooms on pizza are also a classic, and oftentimes the varieties of baby bella and shiitake mushrooms are used. These are all well-known recipes, but I wanted to highlight a couple new takes on these wonderful fungi.
For a quick, savory breakfast, this avocado mushroom toast recipe is perfectly simple and can be prepared in mere minutes. To add more flavor to the mushroom topping, I like to add miso paste or any kind of hot sauce. You can also throw on a runny egg for some extra umami flavor and protein.
Quick mushroom avocado toast
Yield: 1 serving
Time: 10 minutes
Ingredients:
- 2 slices of bread
- Half an avocado
- 1-2 tablespoons butter
- 3 cups sliced shiitake mushrooms
- 1 pinch of salt and pepper
- 1/4 teaspoon garlic powder
- Shredded parmesan cheese (optional)
Instructions:
- Heat 1 tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until softened and lightly browned.. If the mushrooms are sticking to the pan, reduce the heat slightly or add more butter or oil.
- Meanwhile, toast bread in the oven or toaster.
- Once the mushrooms are lightly browned, turn off the heat and stir in the salt, pepper and garlic powder. Taste and adjust as needed, adding more salt to taste or black pepper for spice.
- Top the toasted bread with ripe avocado and use a fork to smash. Then top with sautéed mushroom mixture and parmesan cheese (optional).
This mushroom avocado toast is a perfect option for a quick, savory breakfast.
This is a really simple recipe which I hope will not intimidate even novice cooks and can be made from any mushroom found at your local grocery store!
This next recipe was a staple of my childhood. It was always made using mushrooms we had freshly gathered in the forest, typically porcini. After the long and treacherous process of cleaning them and chopping, this soup was always a worthy reward for our efforts. Comforting and tasty, this recipe always brings me warmth and reminds me of home.
Russian mushroom barley soup — “Gribnoy Soup”
Yield: 4 servings
Time: 1 hour
Ingredients:
- 1 onion, chopped
- 1 medium carrot, peeled and shredded
- 1 celery stick, chopped (optional)
- 1 garlic clove, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 ounces fresh wild mushrooms, porcini is recommended
- 1/2 cup barley
- 5 cups vegetable stock
- 3 tablespoons scallions, chopped
- Salt and freshly ground pepper
- Sour cream for serving (optional)
- Fresh herbs for serving (optional)
Instructions:
- Heat the oil and butter in a large pan until foaming. Add the onion, celery, carrot and garlic, and cook gently for about 5 minutes, stirring frequently, until softened but not colored.
- Chop or thinly slice the fresh mushrooms and add to the pan. Stir over medium heat for a few minutes until they begin to soften. Pour in the vegetable stock and bring to the boil. Add the barley, salt and pepper. Lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally.
- Add the chopped scallions, taste and adjust the seasonings. Serve hot with sour cream, garnish with fresh herbs.
While mushrooms may seem intimidating and strange with their unusual shapes, colors and textures, I encourage you to give them a try. You just might be pleasantly surprised. If you’re feeling particularly adventurous, visit your local farmers market and chat with the mushroom vendors, as they’re able to help you find a mushroom for any of your cooking needs. And if you ever get the chance to visit a mushroom-rich region, such as the Pacific Northwest, maybe even grab a guide and try your hand at foraging (but always err on the side of caution — never eat a mushroom you aren’t 100% certain about). Enjoy these magical fungi and all the joy they have to bring!
A version of this article appeared on p. 12 of the February 27th, 2025 print edition of the Daily Nexus.
