If you happen to’re eager on a visit and are you a enjoyable man (get it?), then mushroom foraging is for you. It’s like happening a treasure hunt within the forest, the place you get to go dwelling and make a tasty lunch.
Of an estimated 5 million fungi species worldwide, round 1 000 happen in South Africa. What number of of them are edible, although? My fungi fundi pal all the time says each mushroom is edible no less than as soon as, so heed warning when foraging.
At all times seek for mushrooms with somebody who does it often, solely by yourself upon getting sufficient expertise, and solely choose a mushroom if you’re 100% sure it’s the one you’re in search of. A misidentification might show deadly.
Right here’s an inventory of scrumptious, non-fatal mushrooms in South Africa.
Bay bolete (Imleria badia)
Often known as Boletus badius or Chestnut Bolete, this fashionable edible mushroom grows in deciduous and coniferous forests and primarily happens below pine bushes in South Africa.
One of many easiest methods to get pleasure from bay bolete is to sauté them in butter or olive oil with garlic and herbs comparable to thyme or rosemary. You may serve them as a facet dish or add them to pasta, risotto or omelettes. In addition they pair effectively with meats, comparable to beef or pork, and can be utilized in stews or soups for added depth of flavour.
This sought-after mushroom, also referred to as a penny bun, has a wealthy, earthy flavour with a constant and agency texture, which means you’ll be able to add it to numerous dishes.
Its an excellent concept to sauté them in olive oil and butter (as with most mushrooms), and they’re implausible in risotto or pasta. They even stand out on their very own, so be happy so as to add them to a salad after you’ve sautéed them.
When figuring out them, look out for:
- Cap: The cap of a porcini mushroom is usually 5-25 cm in diameter and is convex when younger earlier than turning into flat or barely concave with age. It’s sometimes brown or reddish-brown in color and should have a barely velvety texture.
- Pores: The underside of the cap options tiny, intently spaced pores which are white or yellowish in color and switch brown with age.
- Stem: The stem of a porcini mushroom is often 5-20 cm lengthy and 2-10 cm thick, and it’s often white or gentle brown in color. It’s typically barely bulbous on the base and should have a net-like sample on the higher a part of the stem.
- Spore print: The spores of a porcini mushroom are olive-brown in color.
Saffron milk cap (Lactarius deliciosus)
Often known as a pine ring and as its different title suggests, it typically happens below pine bushes, amongst pine needles. It has a vivid orange or yellow cap and a milky white stem that exudes a yellowish liquid when reduce, making it a straightforward mushroom for inexperienced persons to establish.
They’re nice in pasta and, due to their robust style, in addition they complement meat dishes with pork and cheeses comparable to Brie.
This selection can be nice for pickling, the place they are often served as a condiment or so as to add a tangy flavour to salads
Widespread traits of a Saffron Milk Cap are:
- Cap: The cap of a saffron milk cap mushroom is often between 5-15 cm in diameter and is convex when younger earlier than turning into flat or barely depressed with age. It’s sometimes vivid orange or yellow in color and should have a barely sticky or slimy texture when moist.
- Gills: The underside of the cap options skinny, broadly spaced gills which are a vivid orange color and exude a milky white or yellowish liquid when reduce.
- Stem: The stem of a saffron milk cap mushroom is often between 3-10 cm lengthy and 1-2.5 cm thick, and it’s often an identical color to the cap. It’s typically barely tapered in the direction of the bottom and should have a barely velvety or furry texture.
- Spore print: The spores of a saffron milk cap mushroom are gentle cream or yellowish in color.
This mushroom might not be probably the most interesting with its distinctive slimy cap, starting from brown to reddish brown, and a stem coated in scales.
You will need to take away the slimy cap earlier than cooking it, as this isn’t digestible. Slippery Jacks could be sauteed in olive oil or butter however are additionally nice in a cabbage soup or creamy sauce.
The options to look out for when figuring out slippery jacks are:
- Cap: The cap of a Slippery Jack mushroom is often between 5-15 cm in diameter and is slimy or sticky to the contact. It may be yellow-brown to reddish-brown in color and has a barely convex form that turns into extra flattened with age.
- Gills: Slippery Jack mushrooms don’t have true gills. As an alternative, they’ve pores beneath the cap which are initially coated with a skinny white membrane. The pores are small and yellow, and when the membrane breaks, they exude a yellowish liquid.
- Stem: The stem of a Slippery Jack mushroom is often between 5-12 cm lengthy and 1-2.5 cm thick. It’s coated with a community of small scales and is often an identical color to the cap.
- Spore print: The spores of a slippery jack mushroom are yellow-brown in color.
If you happen to don’t know anybody with expertise in figuring out mushrooms, skilled foragers supply guided excursions by way of forests, in addition to recommendation on how you can cook dinner them.
Get foraging, and keep in mind to be cautious.
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