Intro: We’re stuck in Australia for two extra weeks, waiting for Russian visas. Here’s one of the things we did in the meantime!
We’ve been trying to find things to occupy our time (besides catching up on the nearly 50-strong backlogged blog posts), and last week I found out about a foraging and wild food workshop led by Diego Bonetto. He offers tons of plant foraging workshops, but the one that caught my eye was a mushroom foraging workshop—the first of Australia’s season, thanks to the overwhelming abundance of rain in the last two weeks. I signed up and got my wicker basket and kitchen knife ready.
The workshop takes place in state forests two hours outside of Sydney, so Diego offered transport to those of us without cars. I’m up at 5:30 am to catch the train to the meeting spot at 6:45 am. Diego meets us cheerfully, and all of us pile into a van and drove out of Sydney on the M31 highway. After half an hour, the city gives way to countryside. Diego points out plants from the car. “That’s fennel. It’s a good food and medicinal herb. Those trees there are wild apples. They grow from discarded apple cores.” It’s amazing that he can recognize the plants at a glimpse from the highway.
When we arrive at our first foraging ground, we meet the rest of the attendees and gather around a table to begin the workshop. He first gives thanks to the original Aboriginal tribe who once inhabited the land and acknowledges previous generations who carried the knowledge of the environment to the present day. “Knowledge doesn’t belong to one person, or one group. It belongs to everyone. That’s why I’m sharing it with you,” he told us. Then he gives us the first assignment: go into the woods and pick everything we see that looks like a mushroom, put it in our baskets, and bring it back to the table for show and tell.
I experience a brief pang of trepidation at the thought of putting any mushroom into my basket. Many species are inedible or poisonous, and the thought of them jostling around in my basket isn’t a comforting one. Still, we trudge into the forest and start picking mushrooms—a slimy orange-capped one here, a lemon yellow one with brown “fur” there, and a thin-stalked tiny thimble over there. In fifteen minutes I’ve gathered at least 10 different species, and I’m still finding more. The prolific rain has produced a bounty.
Near the end of my collecting I stumble across what appears to be an all-too-familiar mushroom – the fly agaric, Amanita muscaria. I’m hesitant to cut one and put it in my basket. A. muscaria shares a genus with the famously deadly Amanita phalloides, the death cap, and Amanita bisporigera, the destroying angel. A single mushroom of either of these species is often enough to kill a person. While A. muscaria is nowhere near as toxic, it can still induce nausea and vomiting. And as one of the most cosmopolitan mushrooms in the world, it would be a good one to teach others. I cut three specimens in various stages of development and place them in my basket.
Back at the table, Diego instructs us to put the mushrooms we’ve found on the table. “Pick out the unique ones, especially ones not on the table yet,” he suggests, as we pile dozens of mushrooms before him. Once most of the mushrooms are out, he begins sorting them into groups based on similarity until we have more than a dozen piles of different mushrooms. He points at two piles and says “Look at these two. These are the two species that are edible and you want to collect. This one,” he gestures to a pile of dark, slime-capped mushrooms, “are Slippery Jills. Edible and good. They’re usually later in the season, so we won’t find many now. And these,” he gestures to another of orange-white capped, hearty mushrooms, “these are the saffron milk cap, also called the pine mushroom. Also edible and delicious. This is what we’re here for today.”
One of the attendees pipes up, “what about the rest of them?” Diego grins and responds, “What about them? I don’t know them, and I wouldn’t trust myself to identify them safely enough to eat.” Then he picks up a saffron milk cap and a similar-looking orange mushroom and asks, “What differences do you see?” We spend several minutes examining our piles of mushrooms and I realize how brilliant this exercise is: it teaches you not only the mushrooms you’re looking for, but also how to distinguish them from other mushrooms around at the same time of year. It’s a physical exercise of the mushroom forager’s mantra “When in doubt, leave it out.”
We pile back into Diego’s car and drive down to our main foraging ground: Belanglo State Forest. While historically known for more sordid things, Belanglo is primarily planted pine forest and so ideal for finding pine mushrooms. Around this time of year it becomes an epicenter for Polish visitors because of the huge number of pine mushrooms that sprout every fall. When we arrive at the forest, we find campers there already busy with collecting.
Diego sets up his cooking equipment at one of the picnic tables and sends us into the forest to find mushrooms. If we had any worries that we would have to compete with the campers already there, they disappear as soon as we step between the trees: hundreds of pine mushroom caps dot the landscape, as far as you can see between the rows of trees. They intersperse with clusters of fly agarics and a plethora of other mushrooms I don’t recognize. I ignore these and focus on collecting only the best quality pine mushrooms: firm fleshed and not wobbly (wobbly means the inside has been eaten by insects), brightly colored with no bruising. With the panoply of pine mushrooms at my feet, I can afford to be choosy.
I fill my basket half-full with mushrooms, reluctant to take more than I can eat in the next few days, and return to the picnic table where Diego is frying a few pine mushroom caps. In the meantime, he passes around a pickled version of pine mushrooms for us to share, and someone starts slicing bread. We stand around eating pine mushrooms and share stories. We talk about what it is to forage food from the wild. One person is here to learn about the land. Another is an aspiring chef who worked in a wild food restaurant and got hooked on the idea of foraging his food. Others are people who just want to know, to have the knowledge of their surroundings.
Back at home, I clean the mushrooms and prep them for cooking. I’m personally a fan of drowning them in cream and serving them on pasta, but there are so many that I’ll have to branch out. I cook a hearty serving of the aforementioned creamy mushroom pasta, then turn the rest into a tomato and mushroom stir-fry known in Turkish as sucuk. It’s all delicious (and, regrettably, I photographed none of it). As I’m cooking, I remember one of the things Diego mentioned at our communal meal: “The food here isn’t free. You’re taking it from nature, and even if it sounds hippie, you should give respect and thanks in your own way.” I have my own ritual of giving thanks – bowing three times and remembering where my food comes from.
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