Dinner and a book is supported by the Rex and Alice A. Martin Foundation of Elkhart, celebrating the spirit of Alice Martin and her love of good food and good friends.

How to forage for wild mushrooms is not just a beginner sport.

It's a very important way of foraging for food that we need.

We will be identifying some of these mushrooms today, and we're talking about a special book with Eric Garton.

What's the book today?

Yeah, this is How to Forage for Mushrooms Without Dying by Frank Hyman, which I think is a pretty simplistic idea.

But Frank does a great job of teaching us how to do that, and we're going to talk a little about that.

Yes.

And you can find it here at the Wellfield in their visitors cottage.

But we want to talk.

First of all, Eric, why are we in this circle?

Yeah, this is a this is a great spot.

This is called our council ring.

It's sometimes called a council circle.

And it's a traditional in some Native American cultures to have this space where everyone can be seated around.

No one is more important than the other.

And you're all right there equidistant apart.

But we're here in the Woodland Conservation Garden, and you can see that behind us.

Well, you know, and it is important to notice that sometimes you might even hear some echoes.

This is built so that everybody can hear everybody else, particularly the person that's in the center talking.

That's right.

So Eric is the executive director here.

And so I did mention the book.

They could find it here in if it's.

Available in a lot of different places.

You can find it online.

But we do actually carry it here at Wellfield in the Visitors Cottage.

It is a very nice book.

It's made simple and makes this whole era simple and this field of mushrooms very, very understandable.

So we don't consciously grow mushrooms here.

That's right.

To forage.

That's right.

But what do we have going on here.

Because of this space and this is the largest garden at Wellfield, it's about three acres.

And it is a native Indiana woodland.

It's an upland that it consists largely of hickory and oak trees.

And over the years we've been reestablishing that with native species.

But we also have a lot of dead standing and dead and downed trees that mushrooms and fungus love.

And we're at the right time of year for some fungus, just not the ones that we want to eat.

Right, right, right.

It's a little too early, but you know so much about this.

And you found great mushrooms in South Bend.

Yeah, I went to the.

One of our favorite places to go is the Saigon market.

You can also find them at the South Bend Farmers Market.

There's a mushroom grower there.

And but the Saigon market has a bunch of different types, some similar like oyster mushrooms that we can actually.

He's got a wonderful collection.

You can Actually find these in the woods.

And here is an oyster mushroom and.

It's in our book as well.

Absolutely grows on it grows on a tree.

You can actually see where it would attach.

And then these are the the the mushrooms and when we talk about what is a mushroom, you know, there are thousands of different species of fungus.

And what we're really talking about when we think of a mushroom is that fruiting body at the at the top of the stock.

That's what most people think of.

And obviously, this book focuses on 29 very common ones that you're going to find around.

And so it it also talks a lot about what you shouldn't be eating.

And if and if you're unsure, the rule is if you don't want to get poisoned, don't even attempt it.

But as you said, you want to make sure you're going with someone that you trust who has been doing this for a while and that knows these characteristics.

So that's what makes this book special too, is this book actually focuses on.

Look at some of these.

Characteristics that are not subjective.

So when some books talk about the smell and other things like that, that's subjective.

We want to go with those very definitive characteristics because if I'm out there and I'm not an expert, I want to know what some of these things are.

The book is compact.

It's an excellent field guide.

It's got photos and it doesn't even list them in alphabetical order.

It talks about where you might find them and the seasons.

And so it's arranged in a different way than any other book that I've seen.

And I it's one of my.

It's it's wonderful.

It's simple.

And he throws in these little these little aphorisms and things about if the mushroom is hollow, you can swallow things of that nature.

But you do have to know the mushrooms.

You can't just walk out in the woods and say, Oh, I'm going to get this one or we'll put it in and start cooking.

That just doesn't work.

So you're starting on vegetables.

So the vegetables are growing and it's making me think about what I'm going to put into this.

And we've got this King mushroom right here that I'm going to shred up.

And that's going to be one of the things that's going into my kind of an Asian inspired Poké Bowl or a Korean rice bowl.

I'm going to do kind of a combination of those things.

But because I'm a vegetarian, I'm doing all mushrooms with this.

It's an excellent substitute for meat.

Is it really is.

And, you know, that's a point people say, well, how do you know you you're going to get through your meal without dying?

I mean, you might even pick up the wrong mushroom thinking it is the right one.

But you have you have mushrooms like you say.

It's important to take care of them.

Don't leave them out in the kitchen overnight.

And when you do buy them, put them in a paper bag that is the safest no glass containers, no plastic, no paper bag, because you can have a perfectly safe mushroom.

And if it's left out overnight, right.

It turns out that a lot of poisonings are don't come from a poisonous mushroom.

They come from edible mushrooms that have been handled poorly.

So when you talk about food safety, this is exactly the place that you want to do that.

It really is food safety.

You want to handle them.

Right.

And you should absolutely use the fridge, make sure they're refrigerated.

And as you said, you don't want to put them in a place or in a situation where the bacteria have a chance to really get excited.

And have a very important question to ask, is this burner on?

I'm going to make sure that it is.

It just seems so quiet now.

We're now now we're going to be cooking with gas like.

Yes, right.

Because I thought this was pretty quiet.

This camp stove has been a been a good one out here for us.

I have some bella mushrooms are very common you know the button mushrooms, the belly, you've got the great variety.

Yeah.

So you've, you've got some chopped up already but this is a shiitake and I thought this would be a good one to actually show.

And I'm going to put mine in here and get it started.

See how the gills are under there.

So this talks about the different gill patterns and it gives again very definitive characteristics that even if ... What do the gills do?

These are just part of the part of the structure that allow for gas exchange on a on a fungus and these mushrooms in particular are just a really great one.

These are excellent for substitute for meat because they're firm.

They actually are they're even a little bit chewy.

You can marinate them.

You can do a lot of different things with them.

I'm so glad that you found those.

So I'm adding some shiitake to the bella and we're going to cook them up.

I'm going to fry an egg in here with it, add some spinach, some potatoes, and this like a meal, those big meals, you can buy it at a store, at a.

Restaurant.

By the way, what do you like to how do you season your mushrooms?

What do you like to do?

Well, actually depends on what I'm putting it in, but I like salt and pepper and I do like a little bit of that fiery red sauce.

I have some powdered at home.

It's called Slap Your Mama.

And I like a little kick in with eggs.

That's that's a good that's a good thing to do.

And I've discovered I've discovered that with mushrooms.

It really depends on the mushroom.

But what I used to do is I used to put a lot of garlic and with it, but then I started appreciating the flavor of the mushrooms.

And so I realized I need to start just enjoying that.

And so a little salt, little pepper to bring the flavors out.

But I've avoided the I don't do so much with the salt and garlic anymore.

I just use a little bit of butter and that really helps when.

You want to get the taste of the specific item.

Garlic sometimes can be overwhelming, but it also adds a fine taste to certain dishes that you love.

Yeah.

Now to cook out in the woods.

This is a great way to do it.

The thing is, you can if you have real potatoes, it's going to take a while.

So we bought some of already cooked potatoes and we'll put them in here with the mushrooms and I'm going to have I'm actually going to have a little of spring onions sliced in here.

And we're going to cook this up to the point of this book, too, is to make you aware that mushrooms are edible.

They're great, but you must show common sense and as I say, know what you're doing or just don't eat the mushrooms.

So whoops got a little breeze out here.

So in any case, the mushrooms are cooking.

I would say maybe 10 minutes will cook them at the most.

And I want to put a little salt and pepper in.

Then lets see I could even do some more here.

It looks fantastic.

Now what?

Tell us what you all have here.

So we've got some oyster mushrooms here and we also have they're very similar.

These are actually called these are called Hen of the Woods.

So one popular mushroom for foraging out here is Chicken of the Woods.

This is different than that.

So this is similar similar to an oyster mushroom that we've got here.

And but this is definitely it's it's a little more tender.

It's beautiful.

I can see it.

Yeah.

Rings, right?

Yeah.

They were called Mottaki at the store.

But they are also I know that there hen of the woods.

People in the stores will talk to you about your mushrooms and how to prepare them.

Absolutely.

What to do with them.

So we do want to talk a little bit, too, about what to carry with you in the woods.

The good thing is to have a basket to put your mushrooms in so the dirt can fall off the mushroom.

Yeah, thats right!

As you're walking along, but they also have things you should buy.

You should have a brush.

Love that to brush off the dirt.

And they're pretty delicate.

They are.

And some people say, well, don't wash them.

Forget it.

You wash those mushrooms if they're dirty.

And we're going to take just a little break right now.

We want to show you our much, our mushroom.

We want to show you our menu and then we'll be right back.

Oh train.

Hello.

Our book today is How to Forage for Mushrooms Without Dying, and I think that's a good conversation starter.

I think it's I think it's a really good.

There are so many fungus out there.

Yeah.

And when we're talking about fungus, there are thousands of different species and a lot of them have evolved over time to take up the decomposing material, all the dead stuff they.

work, they work for us.

If we didnt have fungus.

We'd have we'd be neck deep in the last half billion years of plant material.

Plant goo all over.

That's right.

And they also some of them feed on on live material.

And then there are other fungus that actually are underground and really help kind of connect and enrich all of our plant materials.

So they're called a mycorrhizal fungal.

So they work for us.

Absolutely.

Absolutely work for us and we can eat them.

But I have some nice pictures here of ones that you can eat.

There are the wood ears, the central and the oyster mushroom.

The kind that you had that you're cooking right here.

And then you have some that are really deadly.

Never, never, ever.

I've got to go back and look at these names.

You don't ever want to try a death cap or.

I think it's right in the name.

Amanita or a Russell russula.

They're deadly, or the angel.

And I do have a family member that ate an angel and had to have his stomach pumped and the hospital when he was recuperating, they brought him cream of mushroom soup.

And I thought, that doesn't sound like a good thing, but I'm going to keep keep cooking here.

And let's talk a little bit again about some of the other mushrooms.

Sure.

And what you're going to do with that, rice?

That's right.

So I'm kind of got a little Asian inspired bowl here.

A little bit like a poke bowl, a little bit like bibimbap.

The Korean were.

I've got some rice.

I'm going to put some mushrooms in there.

And I've got a mixture of three that we're doing here.

We've got the Mottaki, the King, and also some oyster mushrooms in here.

I'm going to add some wonderful edamame.

I'm going to add some sauteed peppers and onions that I made a little bit ago.

And for the top, a little bit of seasoning.

I really like a little seaweed on mine too.

Oh, you like a little seaweed?

Sesame seeds and a little drizzle of sesame seed oil.

You know how to do it.

You really do.

And I'm just adding some fresh to some chopped fresh green pepper.

I like a little crunch.

It doesn't have to all be cooked solidly and I'm going to and I'm going to add another bit of butter and we're going to do a quick red wine sauce.

You can make with mushrooms for steak.

And my my in-laws used to make this and it really is good.

And I see these tiny these mushrooms cut in little pieces and put in that same poke bowl and it's you can do anything with those bowls.

That's right.

You can put.

Would you like it.

Yes.

Why I that's why I love them and they're great for family because everyone in the family can have a little bit different ingredients if they don't like any of them specifically.

Before I do that last one, I need to scramble a few eggs and we're going to put that on top of the vegetables in.

This really makes a wonderful camping dish or a dish your children can do on the bell balcony of your house, your patio.

And kids love to do this sort of stuff person.

You don't want them doing it when you're not at home.

So we're going to scramble it.

You can also, you know, make it like a sunny side egg that's seen everywhere today, that kind of cooking.

But we're going to scramble.

Sounds good.

Back to that book.

Gail, what were some other did you have any other features you really liked in that in that book that's got beautiful photography.

Once I looked at the graph of what each little figurine meant, I mean, it was obvious I chunk out of a little man meant it was safe.

And then it crossed eyes and and a little symbol meant it's deadly.

And I liked that.

It was very it was very simple, very easy to follow.

And I liked his humor.

Yeah.

And in the book, he's he's very down to earth and and he's kind of saying, I know you are a little worried, Gail Martin, about your mushrooms.

And so I will hold your hand and we will walk together.

Yeah, that's like a good a wise thing.

And I also, as a as a former biologist, I can really appreciate the fact that he talks about the Latin.

And so he'll actually talk about what the Latin names mean.

That way it gives you a better sense of what things really are.

I just love that aspect of it as well.

Well, and he has a famous saying, I have to I have to write everything down.

What is that he says about you have brave, brave men.

Bold.

Bold.

You have bold mushroom hunters and you have old, but you never have old and bold because they don't make it that long if they're too bold and eat the wrong thing.

This is gorgeous.

I thought, oh, it's a nice it's a nice color and you've got some different and again, these are all things that I like.

I love edamame.

I love green onions.

We've got some sauteed onions, peppers and of course, our mushroom trio right there, which just makes it all the better.

I got a little sesame seed.

I love those bowls.

Those are.

Amazing.

How about sesame oil?

You're like.

Oh, I like it all.

I'll do a little.

Yes, yes.

And I'm just going to cook some in this butter and add some red wine, salt and pepper.

And we will have it as a sauce.

It can be used.

How much wine do you need?

Because I've got.

Maybe we should.

Oh, that's right.

It should always have.

A little bit of not more than a third, a third of cup just a little bit toward the end.

Okay.

See how easy this is?

And I make it sound like I did this with my children.

We did go camping, but we didn't.

Later on, we never really cooked on the barbecue.

And I've been doing more of that since I've been on dinner in a book.

What are some of your favorite moments from this book?

I again, I really like the I really love the stories that he talks about in there, but also just the safe handling, which are things I think that people take for granted.

And whenever they get it, whenever things get it, you know, when you get worried, let's get you going here.

I think I get fire off here, Gail.

There we go.

We're going now.

All right.

I've got shiitakes in here.

Excellent.

But but just in terms of being out and about and also appreciating nature, you know, be quiet.

You never know what you're going to see when you're out in nature.

And of course, here at Wellfield, we might always have people around.

And I love the sound of happy kids, but I also love the sound of birds in the trees above us.

Yeah, you always have the sound of the geese, which is.

You know, and that's nice.

This is a symphony of nature.

That's right.

So our eggs are ready.

Our eggs.

Potatoes.

I could have put more in, but I didn't.

And you're.

You're ... oh a little wine.

Yes, I'm you know what I can do?

I can just pour a little of it in here, like, yeah.

Red wine goes great with shiitakes.

And I dribble all over.

Can you smell that?

That smells awesome.

Oh, with butter and salt and pepper.

And sometimes you can cut these mushrooms into smaller pieces.

And my daughter in law is now cutting mushrooms into very small pieces and roasting them in the oven.

And then she would put some in the bowl like right in that corner grate that for her to do it.

And you can use any of it for salmon chicken for sure.

So.

So you're all done, I think.

Well, those are those are looking pretty good right there.

Right.

And I love it.

I Again, I love that oyster.

Yeah.

The way I saw it in the book and here you this is this.

Is one of my ways.

You don't want to ever seal the mushrooms, you know, that's why they recommend keeping them in a paper bag so that they can.

They breathe a little bit.

You don't want to ever give that bacteria a chance to multiply and if there is any on there.

So making sure that you keep it keep it aired, but also keeping it cool.

And I like to keep kind of a plank or, you know, wet paper towel and the.

And so are you going to be cooking up mushrooms for the next.

This might this might be what the family really.

Enjoy.

So how long how long can you safely keep mushroom in the refrigerator?

You know.

I think that varies.

But I think you want to watch them.

You want to be.

Really careful about them.

But I think it is interesting to know you never leave them out.

You you don't put them in plastic.

So we're going to finish up here, tidy up.

We're going to invite you to our woodland picnic.

And so we'll be right back.

Don't go away.

And we've heard everything today in the garden.

We've heard the birds.

We've heard the trains, we've heard people talking.

And it's been a great day.

The rain stayed away.

And I just wanted to mention something, Eric, that I think well, first of all, let's talk about the food.

Here's the fruit.

We have some fruit, blueberries and strawberries and then eggs mixed with potatoes and cooked.

Shiitake.

And what was the other.

Oh, Bella, baby.

Bella.

Yeah, it's good stuff.

And I've got a kind of a combination poké and bibimbap Korean Rice Bowl where I've got some rice with a mushroom trio of king mushrooms.

I've got some oyster mushrooms and some mattock mushrooms with some green onions, some edamame, some sauteed onions and peppers and of course, a little bit of seaweed on the top there and some sesame seed and sesame oil.

I love it.

It is beautiful.

And I like that Mushroom Symphony or whatever you said.

Medley And again, we want to remind you when you are buying mushrooms, keep them in paper bags.

They will stay safe.

They will not spoil.

Keep that in mind.

And another one is don't when you're out foraging, don't bring the marching band with you.

This is this is what the author says.

The kids that can run over the mushrooms, people can walk all over them and they don't always reappear because of that.

So leave your band at home.

Right, and.

Just enjoy nature while you're out there.

Appreciate it and respect it and know before you eat.

It's one of my favorite pages of each of the each of the mushroom that he talks about in the book.

Have this know before you eat and it talks about what where and when they occur, but also the field idea checklist that all of these must be correct before you attempt to eat it.

And that goes back to our bold and old mushroom hunters.

Yes, not too many of them left.

Bold and old.

But we are so glad you joined us today in this lovely Wellfield Botanic Garden with Eric Garton and me.

So remember, good food, good good mushroom food and good books and good friends make for a great life.

So join us again.

Any final word from you?

Go out and explore nature.

Yes, yes.

Come out here and come to the Wellfield.

We'll see the next time.

This WNIT local production has been made possible in part by viewers like you.

Thank you.

Dinner and a book is supported by the Rex and Alice A. Martin Foundation of Elkhart, celebrating the spirit of Alice.

Martin and her love of good food and good friends.