We had signed up for a mushroom foray weeks ago, but due to dry, hot weather, the mushrooms refused to show their faces. Finally, we got a call this week that the honey mushrooms were out and our foray was rescheduled for Saturday.

But before we could go on our foray, we took the dogs for a walk in the morning before it got too hot. We took the short route to the pond along the road. It was nice because from our street out to the main road, the road is closed due to major road construction. This morning walk was probably the only good thing about the road being closed, as we have to detour quite a long way out of our way to get to town. I happened to glance over and saw something on a tree by the side of the road. A huge group ofmushrooms! But what kind? Rick got excited and thought it was a Hen-in-the-Woods; very choicely edible!

It was in perfect condition to eat (not too old) but we wanted to make sure of what it was before we took it home with us. After delving into our numerous mushroom books, we found it was not a Hen-in-the-Woods as we had thought, but a Chicken-of-the-Woods or Chicken Mushroom; also highly recommended for eating, although there were instances where it had caused gastric discomfort, but only when growing on certain kinds of wood. [Note: the name “chicken” mushroom because it has the texture and flavor of eating a chicken.] It had no poisonous look-alikes like some mushrooms do, and all the books said you could not confuse it with anything else. We were confident that we were making the right choice.

Rick went back with his knife and we harvested it. The thorny bush protecting it did not want to give it up. I have a scratch on my back that is over five inches long that I got while trying to hold the branches aside for him. What some people won’t do for wild mushrooms!

Look how gorgeous it is! Over two pounds of edible mushrooms!

Rick started searching online for Chicken Mushroom recipes and we decided to make a risotto with some of it. The rest of the mushrooms were cleaned and washed, then vacuum sealed and frozen.

First we chopped the mushrooms, then lightly sautèd them in a little butter and set it aside. They had a lot of fragrance, but in a good way. We nibbled on a few to make sure we were going to like the taste. YUM, no problems there—they was delicious!

Next, I started the risotto. I use generous amounts of Vermouth when I’m in charge—just call me Julia!

When the risotto was more than halfway done, I added the sautèd mushroom pieces. I didn’t add them sooner because I didn’t want the flavor of the mushrooms to overpower the dish.

mmmm ... looking good!

Nothing left now but to eat it. Bon Appétit!

I know what is uppermost in all of your minds right now. Are Rick and Lynne alright? Are they still alive after eating wild mushrooms? Well, I’m typing this, aren’t I? No gastric complaints, no hallucinations; just fond memories of a wonderfully flavorful risotto.

Stay tuned for Part two of Adventures in Mushrooming: The Foray coming tomorrow.

Living on the wild side here in New Jersey.

[Note: do not eat any mushroom you are unsure of and take a few classes in identification before you start becoming fungally obsessed.]