Glorious Edible Fungi

One of my favorite family traditions is the annual mushroom picking time. My grandmother lived in a region of Ukraine with abundant forests, and mushroom picking was a common activity for the locals. Our family eagerly awaited mushroom season, so we could head into the forest and enjoy a fascinating and rewarding hike. In Ukraine, where I was born and lived before the war, people pick mushrooms from spring until late fall.

Climate greatly influences mushroom growth and it is believed that rainfall with slight temperature fluctuations greatly favours mushroom harvests, while consistent heat and dry air slow down the mushroom growth process. With sufficient humidity and normal temperatures, the peak of the mushroom season is in late July but can last until late October. Some early mushrooms can be found in April or May, including morel and oyster mushrooms. Oyster mushrooms are prized not only for their taste but also for their abundance of vitamins, and dishes with morel mushrooms can be considered a true delicacy.

But when going mushroom hunting, don’t forget about lookalike mushrooms that disguise themselves as edible mushrooms. For example, a young champignon (button mushroom) can be confused with the death cap, which appears in May and is highly poisonous. Even a very small part of this mushroom can cause severe poisoning, and even be fatal. Therefore, before heading into the forest, carefully study the mushroom species, their characteristics, and external differences. Maybe a book of types of fungi might be prudent to own. If you are unsure whether a mushroom is edible, it’s best not to touch it, as the surface of the mushroom may also contain poison, and contact with it can be toxic.

Experienced mushroom pickers can quickly determine the type of mushroom and its authenticity. These days, there are apps that can identify any plant or mushroom species, but I would…