This is a Guest Writer Post from Cal
Hola, fungus homies. In today’s society of decriminalized amanita gummies & aspiring 4 star Michelin mushroom cuisine there is a huge demand for sustainable, local, and affordable products. Not to mention the essential scientific method as it pertains to better understanding the ever-expanding universe of mycology as our scientists & foodies alike adore it.
When camping, hiking, or landscaping—respecting the world around us, is the name of the game. Respecting the Mother would go without saying to numerous outdoorsy types with the advantage of hiking trails—but what of the inner city kids who don’t get a chance to explore the wilderness nooks and crannies? This is why—with the freedom to immerse oneself in the never-ending universe of the outdoors where fungi, fungus, edibles and non-edibles make their way into our lives.
As a general rule of thumb, you should never eat a mushroom you haven’t completely identified or verified without a solid point of reference. With great tasting food, comes great access & a necessary means for gratitude for the hundreds of miles and hands that worked to slice, dice, and produce the variety of portobellos and other delicious Mushies available at your local farmer’s market or commercial grocery. Food justice & food freedom goes hand in hand with food responsibilities.
When shopping for the best mushrooms, make sure you can have a friendly conversation with your growers. If the mushrooms don’t look vibrant, or if they are locally foraged—you have to act quicker than usual to prepare your food responsibly to avoid food-borne illness and contamination. Freezing your mushrooms is one way to preserve them if you’re not going to use them right awayWash and dry them first then put them in a freezer bag and remove as much air as possible.—but be smart ahead of time & prep them by chopping up roughly or blending them with onions & freezing in a gallon plastic ziploc.
Never eat raw mushrooms. The risks of doing so increases the chances of disorganized thinking—even under the assumptions of decriminalized mushroom farming approaches & ceremonial guidance. Many restaurants will add raw baby Bellas to their mushrooms—the stuff grows on commercial peat moss & is subject to whatever chemicals it came from. Chicken of the woods & Hen of the woods mushrooms are two very different kinds of mushrooms that are considered a delicacy—but to think that an arugula salad with Hen of the woods won’t contribute to disorganized thinking is like suggesting seed oils are nutritious.
Chicken of the woods resembles chopped chicken when prepared properly, and tastes very similar when tasted with simple seasonings and prepped with roasted potatoes. If you’re not a confident cook, watch some videos, take some classes, read lots of recipe books & build your skills. Foraged mushrooms are often a lot pricier—so don’t be afraid to haggle with the seller because chances are; they’ll give it to you if they’re a good sport (especially at the end of the day for a weekly farmer’s market). Steer clear of any farms that don’t show enthusiasm for their product or a sense of community respect. Mushrooms don’t compete—so why should we? Their wisdom is in their innate rebirthing capacity—Hence the word ‘Fungible’.
