Through the Cable Natural History Museum organized by Emily Stone
and under the leadership of Tavis Lynch
of Tavis's Wild and Exotic Mushrooms of Cumberland, Wisconsin.
This is some of what we found.
Chanterelle, Black Trumpet, Wolf Fart puffballs, Oyster, Shrimp of the Woods,
and Bear's Head Tooth.
A participant who is already an experienced forager brought Lobster and
Chicken of the Woods for us to try. Both were excellent.
We sorted and IDed them.
And then we cooked them up.
The Black Trumpet mushroom is easy to identify and has a very interesting, truffle-like taste.
The group found enough of these that we each got to take some home. After sautéing some for breakfast I made this. It was great.
Wild Foraged Black Trumpet Mushroom Spread
1 tablespoon ghee or butter
2 tablespoons finely chopped garlic scapes or shallots
1⁄2 cup coarsely chopped black trumpet mushrooms(cleaned)
8 ounce cultured cream-cheese
1 pinch sea salt (real salt) to taste
1 pinch white pepper to taste
Instructions:
In a skillet over medium/low heat, sauté garlic scapes in ghee until soft.
Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated.
Reduce heat to low, add cream cheese (cut or scooped into roughly 1 tablespoon sized chunks). Stirring constantly until the cream cheese is melted and mixed thoroughly.
Transfer to an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together.
Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables.
Recipe Notes:
Use 1 ounce dried black trumpets that have been reconstituted in warm water in place of the fresh.
This recipe makes 16 servings
