This virtual program gives you the tips and tricks of identifying a variety of wild mushrooms and plants that are safe to eat--and those to avoid. Learn to identify different species, where you can find them, and how to safely store and prepare them.
|Next Session||Tuesday, April 6, 2021|
April 6, 2021 – April 27, 2021
These classes meet online Tuesdays, April 6, 13, 20, and 27, 2021 from 6:00 p.m. to 9:00 p.m.
Learn to Safely and Ethically Harvest Wild Mushrooms and Plants
Wild edible mushrooms and plants are plentiful throughout the Midwest and foraging provides the opportunity for exploration, adventure, and exercise. Finding and harvesting your food provides a great sense of satisfaction while adding locally-sourced variety to your diet. Learn from an expert forager with over 30 years of experience what to look for, what to avoid, and where and when to forage for best results. You'll also gain tips on mushroom storage and preparation for the table.
This series features four sessions throughout April. Each session will highlight a unique topic ranging from mushroom varieties to edible spring plants. Choose to participate in one or all four weeks to become knowledgeable about incorporating wild plants and mushrooms into your meals!
April 6: Morels and other Spring Edible Mushrooms
Learn to identify and prepare wild morel mushrooms. You will learn to identify all forms of true and false morels, as well as how to prepare them for the table. We will also discuss oyster mushrooms and pheasant's back mushrooms. Register by 4/2/21.
April 13: Wild Edible Spring Plants
Learn to locate and identify a variety of tasty spring shoots and plants including wild asparagus, ramps, fiddlehead ferns, and more. Ethical harvest and cooking tips will be shared. Register by 4/9/21.
April 20: Porcini and Penny Bun: Bolete Mushrooms
Boletes are everywhere! They are large mushrooms with a spongy layer on the underside of the cap. This session will cover this very large, safe group of mushrooms common to our area. These mushrooms can be found in virtually any forest and contain some excellent edibles. We will not only cover identification, but safety, storage, and preparation. Register by 4/16/21.
April 27: Colorful Genus Russula Mushrooms
Russulas are some of the most encountered mushrooms on the forest floor. They are often brightly colored and can be large. They are mostly ignored and not much study has been done on this group. Some are great edibles, some are poisonous, all are fragile and beautiful. We will look at the more commonly encountered species in this vast genus of mushrooms. Register by 4/23/21.
Who Should Attend
Anyone interested in learning about finding and harvesting edible wild mushrooms and plants
Tavis Lynch is a 30+ year veteran of wild mushroom foraging in northern Wisconsin, a skill he initially learned from his father. A certified expert by the MN Dept. of Agriculture, Lynch has been harvesting over 100 varieties of wild fungus and bringing hundreds of pounds safely to the public.