New Book Recommendation – Appalachian Mushrooms: A Field Guide

We get occasional inquiries on recommended field guides which cover our region. Walt Sturgeon has published a new field guide through Ohio University Press which I highly recommend. Here is a link to a recent review from well known nature photographer Ian Adams. – Jerry Pepera

http://ianadamsphotography.com/news/appalachian-mushrooms-a-field-guide-walter-e-sturgeon/

Rising Valley Mini-foray

See below for some pictures from the Cinco De Mayo Mini-foray in Richfield.

Rising Valley #1

Gyromitra brunnea

Gyromitra brunnea

Rising Valley #2

Morchella punctipes

Rising Valley #3

Pheasant’s back jerky recipe

Here is a recipe for a common springtime edible mushroom, cerioporus squamosus or the Pheasant’s back, also called Dryad’s saddle. Although easy to identify, it’s not the tastiest of mushrooms…but with enough soy or barbecue sauce it can be pretty good!

Cerioporus squamosus by Walt Sturgeon

Marinade (adjust to your liking)

2 c. red wine vinegar
1/3 c. olive oil
swig of sesame oil
2/3 c. tamari (soy sauce)
2-3 cloves garlic, crushed
Optional liquid smoke

1. Slice off the tender edge part of the mushroom into 1/2 inch thick slices.
2. Marinate sliced mushrooms 2 nights in refrigerator.
3. Arrange pieces on cookie racks and place over cookie sheets to catch drips then bake in 350 degrees F oven for 30 minutes, strips should still be tender.
4. Cool and then brush w/vegan Worcestershire sauce or barbecue sauce and sprinkle with black pepper to taste.
5. Place on dehydrator racks and dry for 12-24 hours, but don’t over-dry–leave a bit chewy.