Thanksgiving | Hunting for mushrooms

(Sainte-Ursule) At the base of a tree trunk, we discover a patch of honey-colored mushrooms. Knife in hand, we pick a few specimens. And presto! In the basket.

Is this an edible mushroom? We ignore it. In complete transparency, just a few minutes ago, we would never have dared to approach this unidentified living organism. Like many people, we have often been told not to touch wild mushrooms, because they can be dangerous.

Emmanuelle Caya, the mycologist guide who accompanies the amateur gatherers we joined, qualified this warning before the group entered the peaceful forest of the Sainte-Ursule Falls park.

“There is no risk in touching mushrooms. Whether the mushroom is toxic, whether it is deadly, I can pick it, smell it. There is no problem. I can touch it,” she explains to the dozen participants in this afternoon of introduction to mushroom picking.

“What can be dangerous is when you eat the mushroom,” continues the owner of the company specializing in mycotourism Dans l’bois.

Before consuming a forest find, “you absolutely must be 100% certain that you have correctly identified it,” insists Emmanuelle Caya.

Room for discoveries

She will support each participant in this task at the end of the activity, but for now, it is time for discoveries.

With their eyes glued to the ground, the gatherers scattered throughout the forest try to spot the coveted sporophores.

The lifespan of a mushroom being very short, you have to be at the right time, in the right place to pick it. In autumn, the leaves fallen to the ground can hide beautiful specimens. We have to keep our eyes peeled.

However, very quickly, we notice the abundance and diversity of species that grow in this Mauritian forest. From a tree trunk lying on the ground, we remove a stemless white mushroom which reminds us of a coral.

Under the leaves, we come across a pile of small brownish mushrooms. Using a knife, we take great care to pick them whole, as the guide advised, “because on all parts of the mushroom, we have information that can be useful for identification”.

Further on, we pick up a slightly slimy yellowish specimen. We say to ourselves that the chances that this latest find is edible are very slim. But what does it matter! “I find it interesting that you pick up lots of things to help you see all the diversity we have,” Emmanuelle Caya suggested at the start of the excursion.

“There are more than 3,000 species of mushrooms in Quebec. Here, we can find at least 2,000 and, of that number, we have about 400 that are edible,” she added.

Loot update

After about two hours of examining the forest in detail to the sound of the soothing melody of the falls, participants return to the entrance to the park with well-filled baskets.

The moment of truth has come: have we harvested edible mushrooms?

Each amateur gatherer places his loot on a table and tries to identify the different species using specialized books and the sheets given by the guide. The exercise turns out to be very complicated for the uninitiated. Is it a bladed or folded mushroom? Is he young enough to eat? Fortunately, Emmanuelle Caya goes from table to table to clearly identify each person’s treasures.

“I’m a little disappointed with my harvest,” says Pascale Lapierre, who was participating in such an activity for the first time.

Despite everything, everyone leaves with a few mushrooms. Common Armillaria, Pearl Puffball, Late Oyster Mushroom and Coral Buckwheat are some of the edible varieties found.

But to enjoy them, you will have to clean them well and cook them well, indicates Emmanuelle Caya.

Gastronomic meeting

A mycologist guide for seven seasons, she notices a growing enthusiasm for this activity. “It’s becoming more and more popular. »

Why, according to her?

In Mauricie, the players in the mycological sector are very dynamic. Every fall, during the MYCO – Meeting of Forest Gastronomy event, many restaurateurs in the region take up the challenge of concocting dishes highlighting forest products, including, of course, mushrooms. Public forest market, forest picking activities – some organized by Dans l’bois – and culinary demonstrations by renowned chefs, including Samy Benabed, are notably part of the programming for the eighth edition, which is currently taking place until the 14 october.

Visit the MYCO website – Meeting point for forest gastronomy

Visit the Dans l’bois website