when I first started foraging in our woods I used to remind myself that “false chanterelles have true gills but true chanterelles have false gills!” ❤🌲🍄
I am watching this while I eat my dinner of miso soup with buckwheat soba noodles. The soup has a good amount of yellowfoot mushrooms from your last season!
The Reishi’s absolutely fascinated me! I’d love to know if you guys find a lot of those and how you prepare them or what you even do with them. Those things were enormous and looked so cool!
We find quite a few, but because they are a polypore that grows on older hemlock, that does limit their abundance. Hemlock are very rarely tree planted or grown in silvaculture, so there aren't as many older hemlock groves currently. I usually slice them 3/4" thick, dry them, then break them into small chunks for making tea. Some kinds of reishi are farmed, which does lower their market value, but the wild reishi are quite sought after.
@ amazing!! I need to see if they grow in North Texas on differing trees or if I’m out of luck down here. Sounds like they’re more medicinal than food per se… but I repeat myself! Food is medicine. Keep up the great videos. Can’t wait for the morel series.
@@nealvaughn2340 Yeah, we definitely don't eat them, the texture would be that of an old boot 😅 Working on the morel series now! Couple hundred hours of editing in, few hundred to go. Made a few new tracks for it as well 👍
So I got some porcini wild harvested dried mushrooms from Phillips Mushroom Farms. They are not listed on their website in their products or specialty products. I've never eaten them before, but the ones I re-hydrated and ate started off with a very smokey taste. I actually rinsed them again and soaked them some more to pull some more of the smoked flavor out. In the end, with some butter, and wine I seemed to have cooked that flavor out. But i didn't know, if in your experience, you found that species of mushroom to have an almost chemically smoked flavor or if that was something that maybe happened in the drying process. Also, I got the mushrooms I order from you in the mail yesterday (lobster, morel, chanterelle... whole dried and powdered). I have only had morel from the varieties I ordered. Hoping using the powders in the sauce will thicken it up without having to use flour or corn starch. MORE COOKING VIDS!
Smokey taste/smell in dried Porcini is likely from the drying process. The mushroom powdered will definitely thicken up sauce, as long as the sauce isn't too runny to begin with, you shouldn't need to rely on flour or corn starch. Still working on cooking vids, as well as recipes which will be added to our shop page. Trying to get ahead on the 2024 morel series right now, but both are coming! In the meantime, recommend Morilles a la creme, but augment the traditional recipe with a bit of morel powder in the cream sauce. 🤌
Thanks! I did manage to dry quite a few pines this season, and they were really nice quality, but I had to compost around 50% of the buttons due to worms. Maybe next season, we will go back to our larger pine patches, depending on how things go!
Those gosh damn yellow foot I swear every year I say I'm not gonna pick those things. All the restaurants want hedgehogs and that's what I'm out there to get. But those friggin yellowfoot are out there by the thousands!! All clean and smiling and saying pick me pick me...Fuckers.. So I do begrudgingly. Amazes me you guys are finding the exact same mushrooms at the same time as I am way down here in Northern California in a State park. Oops...Yes it's illegal but I have a great bird.watchers disguise.Don't worry I tread lightly And I use biodegradable toilet paper. As about Randy..it took me a while but I figured out the whole Randall thing. He's a fucking animal and there's no way that fucker could keep up with you guys unless he was once a Hockey player. You guys are Canadian of course it makes perfect sense . I'm 59 and my hat is off to that dude for doing what he does and keeping up with you guys. He had to have been a defense man. Anyway that's all. keep up the good work you guys are awesome and don't forget toilet paper when you head Into the Woods
Every buyer/company could have their own reason. Pines have podzol soil on the base of the stipe, which makes it easy to tell them apart from inedible amanitas, which is helpful when buying large quantities. Also once the mushroom is sliced, it will start to oxidize and change color, which isn't ideal for fresh market. I mainly mentioned that in the video so that anyone who goes to sell to a field buyer isn't turned away.
Mostly slugs and insects, deer and bear will eat pine mushrooms, but most of the other species that we harvest they only eat here and there. For example, I filmed the elk that live in one of our patches a few episodes ago, and they had only nibbled a few chanterelles out of the 530lbs we harvested that weekend. That doesn't include the mushrooms we didn't bother to harvest because they were too old, and the elk and deer didn't bother with them either.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
That's an amazing spot for pine mushrooms at 10:25. Also nice to see the health check and slicing of them at the end of the video!
Wonderful video, not only did you show us lots of beautiful mushrooms but some awesome trees too. Thank you, I hope you all have a great week.
Those hemlock trees are spectacular
when I first started foraging in our woods I used to remind myself that “false chanterelles have true gills but true chanterelles have false gills!” ❤🌲🍄
Good tip for learning chants
What a fall mushroom season this year.
Beautiful as always. Thanks for the adventure!
Awsome ❤😊
👍
I am watching this while I eat my dinner of miso soup with buckwheat soba noodles. The soup has a good amount of yellowfoot mushrooms from your last season!
That sounds tasty. Enjoy!
The Reishi’s absolutely fascinated me! I’d love to know if you guys find a lot of those and how you prepare them or what you even do with them. Those things were enormous and looked so cool!
We find quite a few, but because they are a polypore that grows on older hemlock, that does limit their abundance. Hemlock are very rarely tree planted or grown in silvaculture, so there aren't as many older hemlock groves currently.
I usually slice them 3/4" thick, dry them, then break them into small chunks for making tea. Some kinds of reishi are farmed, which does lower their market value, but the wild reishi are quite sought after.
@ amazing!! I need to see if they grow in North Texas on differing trees or if I’m out of luck down here. Sounds like they’re more medicinal than food per se… but I repeat myself! Food is medicine.
Keep up the great videos. Can’t wait for the morel series.
@@nealvaughn2340 Yeah, we definitely don't eat them, the texture would be that of an old boot 😅
Working on the morel series now! Couple hundred hours of editing in, few hundred to go. Made a few new tracks for it as well 👍
@nealvaughn2340 you are going to love it...
So I got some porcini wild harvested dried mushrooms from Phillips Mushroom Farms. They are not listed on their website in their products or specialty products. I've never eaten them before, but the ones I re-hydrated and ate started off with a very smokey taste. I actually rinsed them again and soaked them some more to pull some more of the smoked flavor out. In the end, with some butter, and wine I seemed to have cooked that flavor out. But i didn't know, if in your experience, you found that species of mushroom to have an almost chemically smoked flavor or if that was something that maybe happened in the drying process. Also, I got the mushrooms I order from you in the mail yesterday (lobster, morel, chanterelle... whole dried and powdered). I have only had morel from the varieties I ordered. Hoping using the powders in the sauce will thicken it up without having to use flour or corn starch. MORE COOKING VIDS!
Smokey taste/smell in dried Porcini is likely from the drying process. The mushroom powdered will definitely thicken up sauce, as long as the sauce isn't too runny to begin with, you shouldn't need to rely on flour or corn starch.
Still working on cooking vids, as well as recipes which will be added to our shop page. Trying to get ahead on the 2024 morel series right now, but both are coming! In the meantime, recommend Morilles a la creme, but augment the traditional recipe with a bit of morel powder in the cream sauce. 🤌
I suggest optima port wine for morels. It is caramel like and compliments the mushrooms. Thanks for responding.
@@thebunnyfoofoo That sounds really good for a rich morel dish 😋
Hopefully you'll find the pine mushroom mother load too, amazing pine hills and mushroom abundance,love watching your content
Thanks! I did manage to dry quite a few pines this season, and they were really nice quality, but I had to compost around 50% of the buttons due to worms. Maybe next season, we will go back to our larger pine patches, depending on how things go!
Those gosh damn yellow foot I swear every year I say I'm not gonna pick those things. All the restaurants want hedgehogs and that's what I'm out there to get. But those friggin yellowfoot are out there by the thousands!! All clean and smiling and saying pick me pick me...Fuckers.. So I do begrudgingly.
Amazes me you guys are finding the exact same mushrooms at the same time as I am way down here in Northern California in a State park. Oops...Yes it's illegal but I have a great bird.watchers disguise.Don't worry I tread lightly And I use biodegradable toilet paper.
As about Randy..it took me a while but I figured out the whole Randall thing. He's a fucking animal and there's no way that fucker could keep up with you guys unless he was once a Hockey player. You guys are Canadian of course it makes perfect sense . I'm 59 and my hat is off to that dude for doing what he does and keeping up with you guys. He had to have been a defense man.
Anyway that's all. keep up the good work you guys are awesome and don't forget toilet paper when you head Into the Woods
Haha, i did play defense, but i was good at all positions including goal... stay safe out there and full buckets
You never find orchids like cypripedium in the woods ?
Greetings from The Netherlands 🇳🇱
Yes, a few different ones
Nice vid. Curious. Why do feel buyers need to see the "root" /bottom bit that you slice off?
Every buyer/company could have their own reason. Pines have podzol soil on the base of the stipe, which makes it easy to tell them apart from inedible amanitas, which is helpful when buying large quantities. Also once the mushroom is sliced, it will start to oxidize and change color, which isn't ideal for fresh market.
I mainly mentioned that in the video so that anyone who goes to sell to a field buyer isn't turned away.
@@northernwildharvest ah okay. Thanks for explaining it. :)
Does any wildlife eat mushrooms in the forest?
Mostly slugs and insects, deer and bear will eat pine mushrooms, but most of the other species that we harvest they only eat here and there. For example, I filmed the elk that live in one of our patches a few episodes ago, and they had only nibbled a few chanterelles out of the 530lbs we harvested that weekend. That doesn't include the mushrooms we didn't bother to harvest because they were too old, and the elk and deer didn't bother with them either.
Do wildlife originally plan to live in the places we build suburbs?
*glances out window at the deer trying to get my garden* 👀