ReadyMade Magazine

Forage for Mushrooms and Greens

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JEREMY FABER,

Foraged and Found
Edibles,
Seattle,
Washington;
206.547.2278

Faber started
out pursuing a degree
in forestry and ended up
graduating from the
Culinary Institute of America.
His two loves merged when
he turned foraging into a full-time
business supplying wild foods
like mushrooms and greens
to discerning chefs. Now
you can forage for
free (fancy)
food, too.

;; ;;;;;;;;;;;;; For mushrooms, look for chanterelles and morels, which are common throughout the U.S. Good starter greens are dandelion, miner’s le;uce (which has saucer-shaped leaves do;ed by white flowers), and watercress. “There’s nothing very poisonous that looks like them,” Faber says.

;; ;;;;;;;;;;;;;;;;;; “Habitat is key,” says Faber. “The first step is to learn the trees. Almost all mushrooms are symbiotic with a certain type so learn where, what, and when things grow in your area of the country. In the Pacific Northwest, for instance, chanterelles are symbiotic with Douglas firs; elsewhere you’ll find them with oaks. ;; ;;;;;;;;;;;;;;;. “Simple identification isn’t that hard,” says Faber, who points out that chanterelles do not have true gills but rather folds that extend all the way down the stem. He suggests David Arora’s books to learn more about mushroom hunting (and to practice the pastime safely and avoid picking poisonous varieties). Try The Forager’s Harvest, by Samuel Thayer for info on everything from wild grains to greens.